Britvic Soft Drinks - Articles and news items
Industry news • 19 February 2016 • Victoria White
NSAFD Chief Executive, Justine Fosh, said that the sector needed to recruit 107,000 people by 2025 but that, at present, as a sector, “At best we are ignored, at worst we are not considered to be an industry of choice”…
Blogs • 17 February 2016 • Justine Fosh, Chief Executive, National Skills Academy for Food & Drink
Justine Fosh explains how NSAFD helped Britvic find a solution to standardise and manage compliance training across its sites…
Industry news • 21 December 2015 • Victoria White
Britvic’s latest sustainable business report reveals the advances the company has made in encouraging consumers to lead healthier and more active lives…
Industry news • 23 July 2015 • Victoria White
Britvic is buying Brazilian soft drinks company Ebba for £133.6m, giving it immediate access to the sixth largest soft drinks market globally…
Issue 6 2012 • 11 January 2013 • Cheryl Walker, Analytical Development Technologist, Britvic Soft Drinks Ltd
The soft drinks industry used to be fairly straightforward – there was a core group of products that were traditionally made and they were generally coloured and flavoured with synthetic materials, contained a lot of sugar and were preserved with sodium benzoate and / or sulphur dioxide. They were bottled in either glass, PET, multilayer cartons or metal cans. Shelf lives were generally around 12 months and storage was at ambient temperatures. The development of the artificial sweeteners meant that Diet and No Added Sugar products could also be offered. Labelling was fairly straightforward, and naturally derived colours, flavours and sweeteners were for premium and niche products.
For the purposes of this article, I am looking at flavours, colours and sweeteners of natural origin, i.e., extracts of fruit, vegetables, plants and flowers. Surveys carried out by ingredient manufacturers and by research organisations have shown broadly similar data. The levels of preference for products perceived as natural is generally given as between 70 and 80 per cent, and there is a similar level of perception that natural foods are healthier.
The definition of ‘natural’ is problematic because the consumer perception of natural links ‘naturalness’ to ingredients and processes seen in their own homes, with a preference for simplicity in labelling. Various surveys have been carried out to explore this, particularly in regard to consumer opinions on natural foods and the concept of clean label products.
Britvic Soft Drinks is recalling ALL Robinsons Fruit Shoot and Fruit Shoot Hydro packs…
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