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Beverages

Beverages are liquids intended for consumption, including water, juices, milk, alcoholic and non-alcoholic drinks.
They play a crucial role in human nutrition, hydration, and cultural practices.
This term encompasses a wide variety of beveraqes, from traditional and artisanal to commercially produced drinks.
Researchers in the field of beverage science and technology investigate topics such as flavor, nutrition, processing, packaging, and consumer preferences to enhance beverage quality, safety, and appeal.

Most cited protocols related to «Beverages»

1
Development and Validation of Short-Form FFQ
The long-FFQ consisted of 172 food and beverage items and nine frequency categories, ranging from almost never to seven or more times per day (or to 10 or more glasses per day, for beverages). It asked about the usual consumption of listed foods during the previous year. The food list was initially developed according to percentage contributions based on absolute values of energy and intake of 14 target nutrients from weighed food records in 1989–19918 (link) and used for the Japan Public Health Center-based prospective Study,8 (link)–12 (link) for which it was modified for middle-aged and elderly residents in a wide variety of areas of Japan. With regard to this modification, the following criteria were considered: calculation for an additional 17 nutrient items, such as fiber and folate, change of foods contributing to the absolute nutrient intake according to the updated Standard Tables of Food Composition in Japan,13 ,14 and dietary regionality and change in generation for the present cohort (data not shown). As a result, 33 foods were added, and 5 foods and beverages were excluded.15 (link) Moreover, six foods were also added to account for potential inter-individual variation in specific nutrients, such as isothiocyanate and isoflavone. With regard to alcoholic beverages, choices of intake amount were changed from the initial JPHC-FFQ.
To develop the food list for the short-FFQ, we selected and combined items and supporting questions from the original long-FFQ. We selected the three major foods and beverages that contributed to inter-individual variation for each of 40 nutrients according to a cumulative R2 for the 40 nutrients,16 based on the multiple regression coefficient with total intake of a specific nutrient as the dependent variable and its intake from each food as the explanatory variable. Inter-individual variation was calculated by gender among 45 869 men and 52 989 women who responded to the JPHC Study 10-year follow-up survey. Consequently, cumulative R2 for the nutrients ranged from 0.4 to 1.0. For potential inter-individual variation in intake of specific food groups, some foods, such as coffee, were added. Ultimately, 66 food and beverage items were selected for the short-FFQ. In this validation study, information on alcoholic beverages was substituted with those from the long-FFQ (united with overall information of lifestyle), because these questions were not included in the short-FFQ. This was because information on alcoholic beverage intake was structured in pages for lifestyle other than diet, such as smoking status and physical activity, and the reproducibility of alcoholic beverage intake was relatively high even if questionnaires were administered at a 1-year interval.17 (link),18 (link)Intakes of energy, 53 nutrients, and 29 food groups were calculated using the Standard Tables of Food Composition in Japan 2010,19 Standard Tables of Food Composition in Japan Fifth Revised and Enlarged Edition 2005 For Fatty Acids,20 and a specifically developed food composition table for isoflavones in Japanese foods.21 (link)
Validity of Short and Long Self-Administered Food Frequency Questionnaires in Ranking Dietary Intake in Middle-Aged and Elderly Japanese in the Japan Public Health Center-Based Prospective Study for the Next Generation (JPHC-NEXT) Protocol Area. (2016). Journal of Epidemiology, 26(8), 420-432.
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Publication 2016
Aged Alcoholic Beverages Beverages Coffee Diet Eating Eyeglasses Fatty Acids Fibrosis Folate Food Isoflavones isothiocyanate Japanese Nutrient Intake Nutrients Woman
2
The Impact of Yeast Genomics Reference
Since its inception two decades ago, yeast genomics has been built around the single reference genome of S288C. The original idea was the production of a single consensus representative S. cerevisiae genome against which all other yeast sequences could be measured. The reference genome serves as the scaffold on which to hang other genomic sequences, and the foundation on which to build different types of genomic datasets. Whereas the first genome took years to complete, through the efforts of the large international consortium described, the sequences of dozens of genomes have been determined in the past several years (Engel and Cherry 2013 ). As sequencing has become more widespread, less novel, and, above all, less expensive, decoding entire genomes has become less daunting. New genomes now take only days to sequence to full and deep coverage and are assembled quickly, by individuals or small groups, through comparison to the reference, which is an invaluable guide for the annotation of newly sequenced genomes.
It is becoming increasingly clear that the genome of a species can contain a great deal of complexity and diversity. A reference genome can vary significantly from that of any individual strain or isolate and therefore serves as the anchor from which to explore the diversity of allele and gene complements and to explore how these differences contribute to metabolic and phenotypic variation. In the pharmaceutical industry, knowledge of the yeast reference genome helps drive the development of strains tailored to specific purposes, such as the production of biofuels, chemicals, and therapeutic drugs (Runguphan and Keasling 2013 ). In the beverage industry, it aids in the fermentation of beers, wines, and sakes with specific attributes, such as desired flavor profiles or reduced alcohol (Engel and Cherry 2013 ). We have seen the advantage afforded the yeast and genetics communities because of the early availability of an S. cerevisiae reference genome. The great facilitation of scientific discoveries and breakthroughs is without question (Botstein and Fink 2011 (link)).
Engel S.R., Dietrich F.S., Fisk D.G., Binkley G., Balakrishnan R., Costanzo M.C., Dwight S.S., Hitz B.C., Karra K., Nash R.S., Weng S., Wong E.D., Lloyd P., Skrzypek M.S., Miyasato S.R., Simison M, & Cherry J.M. (2013). The Reference Genome Sequence of Saccharomyces cerevisiae: Then and Now. G3: Genes|Genomes|Genetics, 4(3), 389-398.
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Publication 2013
Acquired Immunodeficiency Syndrome Alleles Beer Beverages Biofuels Complement System Proteins Ethanol Fermentation Flavor Enhancers Genes Genome Pharmaceutical Preparations Prunus cerasus Saccharomyces cerevisiae Strains Therapeutics Vision Wine
3
Beverage Intake Questionnaire (BEVQ-19)

Protocol full text hidden due to copyright restrictions

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Publication 2012
Alcoholic Beverages Amniotic Fluid Beer Beverages Black Tea Carbohydrates Coffee Diet Drinks Eating Energy Drinks Fat-Restricted Diet Food Light Macronutrient Milk Soft Drinks Vegetable Juices Water Consumption Wine
4
Dietary Intake Assessment in the Leiden Longevity Study
Using a FFQ, participants reported the intake of foods consumed during the previous month. The FFQ was designed for the Dutch population and based on the VetExpress, a 104-item FFQ, valid for estimating the intake of energy, total fat, saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA), and cholesterol in adults [5 (link)]. The VetExpress was updated and extended with vegetables, fruit, and foods for estimating the intake of specific PUFA’s, vitamins, minerals, and flavonoids. To identify relevant foods and food groups for this questionnaire, food consumption data of the Dutch National Food Survey of 1998 were used. Foods that contributed >0.1% to the intake of one of the nutrients of interest of adults were added in this survey. Thus, the FFQ is expected to include foods that cover the daily intake of each nutrient of food of interest for at least 90%. In a final step, foods were clustered to food items and extended with new foods on the market and foods to guarantee face validity. The FFQ was sent to each study participant, and after completing it, the participants returned the FFQ in an envelope free of postal charge. A dietician went through each FFQ to check for completeness. If necessary, she contacted the participants by telephone and obtained information on unclear or missing items. The FFQ also included questions on adherence to a special diet as well as questions about the use of dietary supplements.
Some of the offspring and their partners who completed the general questionnaire of the LLS were invited to the clinic for additional measurements at the Leiden University Medical Center. These measurements lasted a half day and couples were invited for the morning program or the afternoon program, which were slightly different due to practical reasons. The first 24-hour recall was performed in those participants who came to the clinic for the measurement in the morning program [N=128 (Noffspring=62, Ncontrol=66)]. A dietician asked the participants about their dietary intake of the previous day covering all foods and beverages consumed from waking up until the next morning. The dieticians received standardized training, using a formal protocol, to reduce the impact of the interview on the reporting process. For the two remaining recalls, the dietician contacted the participants by telephone within the next seven days. The 24-hour recalls were performed throughout the year and the days were chosen non-consecutively. They include a randomly assigned combination of days of the week with all days of the week represented (80% weekdays and 20% weekend days), for each individual.
The food data from both dietary assessment methods were converted into energy and nutrient intake by using the NEVO food composition database of 2006 [6 ]. Furthermore, foods were categorized into 24 major food groups. Age was calculated from date of birth and completion date of the FFQ. For subjects with missing information on the date of completing the FFQ, we used the median date of the other subjects.
Streppel M.T., de Vries J.H., Meijboom S., Beekman M., de Craen A.J., Slagboom P.E, & Feskens E.J. (2013). Relative validity of the food frequency questionnaire used to assess dietary intake in the Leiden Longevity Study. Nutrition Journal, 12, 75.
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Publication 2013
Adult Beverages Birth Cholesterol Diet Dietary Supplements Dietitian Eating Flavonoids Food Fruit Mental Recall Minerals Nutrient Intake Nutrients Polyunsaturated Fatty Acids Vegetables Vitamins
5
Standardized Food and Non-Food Image Database
The database comprises 568 food images including sweet (e.g., ice cream, chocolate), savory (e.g., pistachios, sandwiches), processed (e.g., hamburger, French fries, potato chips, chocolate bars) and whole foods (e.g., vegetables and fruits) and beverages (e.g., coffee, orange juice). Images of single items (e.g., one apple), several items (e.g., three apples) as well as full meals (e.g., roast beef with vegetables), were included. The food images are complemented by 315 non-food images comprising animals (n = 37, e.g., butterflies, dogs), flowers and leaves (n = 42), common household objects (n = 89, e.g., bucket, flat iron), office supply (n = 20, e.g., paper clip, ball pen), kitchen accessories (n = 46, e.g., toaster, pan), as well as tools (n = 23, e.g., pliers, screws), food packaging (n = 33, e.g., pizza box; no food visible on packaging), and other objects (n = 25). Images were selected from a commercially available database (Hemera Photo Objects, Vols. I-III), collected from non-copyrighted sources on the internet, or taken in our lab using an Olympus SZ-31MR digital camera (OlympusCorp., Tokyo, Japan). All images are color photographs with a resolution of 600 × 450 pixels (96 dpi, sRGB color format). Images were standardized on background color (white) and selected/edited to be relatively homogeneous with regard to, viewing distance (≈80 cm), angle and simple figure-ground composition. The background was adapted to meet eating conditions: some foods can be presented without dishware (e.g., fruits or hamburger), while others naturally require a plate or bowl (e.g., soup or fruit salad).
Blechert J., Meule A., Busch N.A, & Ohla K. (2014). Food-pics: an image database for experimental research on eating and appetite. Frontiers in Psychology, 5, 617.
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Publication 2014
Animals Beef Beverages Butterflies Canis familiaris Chocolate Clip Coffee DNA Chips Eating Disorders Fingers Flowers Food Fruit Households Ice Cream Iron Pistacia vera Potato Salads Savory Vegetables

Most recents protocols related to «Beverages»

1
Aquafaba-Based Flavored Foam Beverage
Not available on PMC !

Example 3

Example 3 was made by combining 70 g of aquafaba (61% by weight), 40 g of sucrose (35% by weight), 1.2 g sucralose (1% by weight), 1.3 g vegetable juice liquid color (1% by weight), and 2.9 g natural mixed berry flavoring (3% by weight). The aquafaba contained about 90% water and about 2% protein, by weight. The combined ingredients were whipped to form a foam. The foam was piped onto a tray and baked to form a stable, baked solid foam.

The solid foam was added to 250-mL milk at a refrigerated temperature of about 40° F. to about 32° F. (about 4° C. to about 0° C.). The foam disintegrated quickly to form a purplish, mixed berry-flavored beverage.

US11856965B2. Solid foam products and methods of making the same (2024-01-02). THE HERSHEY COMPANY [US]. Inventors: Utkarsh Shah [US], Gagan Mongia [US], Yvette Thibault Pascua Cubides [US].
Full text: Click here
Patent 2024
Berries Beverages Milk Proteins sucralose Sucrose Vegetable Juices
2
Edible Solid Foam Preparation
Not available on PMC !

Example 8

Example 8 was made by combining 70 g of aquafaba (62% by weight), 40 g of sucrose (36% by weight), 1.0 g Tasteva® (Tate & Lyle LLC, London, UK) stevia sweetener (0.9% by weight), caramel coloring agent 1 g (0.9% by weight), and 0.6 g chocolate cake flavoring (0.5% by weight). The aquafaba contained about 90% water and about 2% protein, by weight. The combined ingredients were whipped to form a foam. The foam was piped onto a tray and baked to form a stable, baked solid foam.

The solid foam was added to a 250-mL beverage and disintegrated in water at a refrigerated temperature of about 40° F. to about 32° F. (about 4° C. to about 0° C.) in less than 90 seconds to form a brownish, chocolate-flavored beverage.

In Examples 9-11, all of the ingredients were mixed together and cooked to about 295° F. (146° C.) on a stovetop. No acid was included in the ingredients, but acid may be added to provide a tart flavor and inhibit sugar crystallization, which decreases disintegration time. A drop roller was then used to form ball-shaped pieces of a desired size for hard candy. The ball-shaped hard candy pieces were then placed an oven for vacuum expansion. The candy was heated and expanded in the oven set at 155° F. (68.3° C.) for about 10 minutes on pans lined with crinkled aluminum foil. The edible solid foams of Examples 9-11 had a density in the range of 0.23 to 0.36 g/cm3 (0.13 to 0.21 oz/in3).

US11856965B2. Solid foam products and methods of making the same (2024-01-02). THE HERSHEY COMPANY [US]. Inventors: Utkarsh Shah [US], Gagan Mongia [US], Yvette Thibault Pascua Cubides [US].
Full text: Click here
Patent 2024
Acids Aluminum Beverages Cacao Candy Carbohydrates Cardiac Arrest Coloring Agents Crystallization Flavor Enhancers Neoplasm Metastasis Proteins Stevia Sucrose Sweetening Agents Vacuum
3
Vacuum-Expanded Hard Candy Beverage Enhancer
Not available on PMC !

Example 14

Six formulations including alkalized cocoa powder were tested in a vacuum expanded hard candy beverage enhancer. All formulations had the same amounts of sucrose, high-maltose (HM) corn syrup, and stevia, as shown in Table 3. The amounts of water and alkalized cocoa powder or chocolate flavoring varied. For each formulation, all of the ingredients in Table 3 except for the stevia were mixed and cooked on a stovetop to about 295° F. (about 146° C.). The stevia was then added while gradually decreasing the temperature. The resulting hard candy was pulled for 15 seconds; Formulas A-E were mechanically pulled and Formula F was manually pulled. A drop roller was used to created spherical pieces of the hard candy. The spherical pieces were then vacuum-expanded in an oven. For the vacuum expansion, the candy was placed on pans lined with crumpled aluminum foil and was heated and expanded for about 10 minutes at an oven temperature of about 155° F. (about 68° C.). The disintegration times in Table 3 are for disintegration in milk at a refrigerated temperature of about 40° F. to about 32° F. (about 4° C. to about 0° C.).

TABLE 3
Hard Candy Beverage Enhancer Ingredients (wt %) and
Disintegration Time (sec)
FormulationABCDEF
Sucrose49.449.449.449.449.449.4
HM Corn Syrup30.230.230.230.230.230.2
Alkalized Cocoa Powder5.010.015.010.010.010.0
Chocolate flavoring0001.03.05.0
Water15.010.05.09.07.05.0
Stevia0.40.40.40.40.40.4
Disintegration Time2630>60>603025

While the foregoing specification illustrates and describes exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention will include all embodiments falling within the scope of the appended claims.

US11856965B2. Solid foam products and methods of making the same (2024-01-02). THE HERSHEY COMPANY [US]. Inventors: Utkarsh Shah [US], Gagan Mongia [US], Yvette Thibault Pascua Cubides [US].
Full text: Click here
Patent 2024
Aluminum Beverages Candy Chocolate Cocoa Powder Corns Maltose Milk, Cow's Neoplasm Metastasis Stevia Sucrose Vacuum
4
Aquafaba-Based Foam for Beverages
Not available on PMC !

Example 6

Example 6 was made by combining 70 g of aquafaba (62% by weight), 40 g of sucrose (36% by weight), 1.0 g Tasteva® (Tate & Lyle LLC, London, UK) stevia sweetener (0.9% by weight), caramel coloring agent 1 g (0.9% by weight), and 0.2 g liquid chocolate flavoring (0.2% by weight). The aquafaba contained about 90% water and about 2% protein, by weight. The combined ingredients were whipped to form a foam. The foam was piped onto a tray and baked to form a stable, baked solid foam.

The solid foam was added to a 250-mL beverage and disintegrated in both milk and water in less than 90 seconds to form a brownish, slightly chocolate-flavored beverage. The milk and the water were at a refrigerated temperature of about 40° F. to about 32° F. (about 4° C. to about 0° C.

US11856965B2. Solid foam products and methods of making the same (2024-01-02). THE HERSHEY COMPANY [US]. Inventors: Utkarsh Shah [US], Gagan Mongia [US], Yvette Thibault Pascua Cubides [US].
Full text: Click here
Patent 2024
Beverages Cacao Coloring Agents Milk Neoplasm Metastasis Proteins Stevia Sucrose Sweetening Agents
5
Yeast-based Galactose Degradation in Foods
Not available on PMC !

Example 4

As part of evaluating the feasibility of a yeast-based approach as a treatment to mitigate the effects of elevated concentrations of galactose in foods and beverages, several evolved clones were tested for their capability of degrading galactose when present in food. Milk was tested because it represents the most challenging food for galactosemia patients considering its high level of galactose (2-4 g per 100 mL of milk). Food spiked with galactose was tested in parallel.

For this study, three evolved yeast strains obtained by adaptive evolution followed by UV treatment, Clone Y-C201-1, Clone Y-C202-1, and Clone Y-C202-2, one evolved yeast strain obtained by adaptive evolution, Clone Y-C202, as well as the initial parent strain Yi were compared for their galactose consumption activity. Cultures were initiated from a single colony on agar plates and grown in 15 mL of liquid YP medium (1% yeast extract, 2% peptone; Teknova, Hollister, CA) in a 50-mL mini-bioreactor by incubation at 30° C. with an agitation of 225 rpm supplemented with 2% galactose (Teknova). Strain Saccharomyces boulardii (SB) was prepared similarly to the evolved clones except that it was grown in YP medium supplemented with 2% glucose.

The testing of galactose consumption was started with yeast cells obtained from a culture volume containing 1.0×109 Colony Forming Units (CFU) pelleted by centrifugation at 1000 rpm (Sorval, RT7) for 10 min at room temperature. Cell pellets were resuspended either in 1.0 mL of milk already pre-treated with lactase (LACTAID milk where lactose is transformed into galactose and glucose) or in 1 mL rodent diet (Teklad, Envigo) spiked with a solution of 5% galactose or a solution of 5% galactose+1% glucose. All the reactions were incubated at 37° C. Aliquots of the reactions were taken at multiple time points and stored at −20° C. until galactose concentration determination.

[Figure (not displayed)]

US11865151B2. Live biotherapeutics for the treatment of carbohydrate disorders (2024-01-09). GUTSYBIO INC. [US]. Inventors: Genevieve Hansen [US].
Full text: Click here
Patent 2024
Acclimatization Agar Beverages Biological Evolution Bioreactors Cells Centrifugation Clone Cells Diet Food Galactose Galactosemias Glucose Lactaid Lactase Lactose Milk, Cow's Parent Patients Pellets, Drug Peptones Rodent Saccharomyces boulardii Strains Yeast, Dried

Top products related to «Beverages»

1
Sas 9 by SAS Institute
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SAS 9.4 is an integrated software suite for advanced analytics, data management, and business intelligence. It provides a comprehensive platform for data analysis, modeling, and reporting. SAS 9.4 offers a wide range of capabilities, including data manipulation, statistical analysis, predictive modeling, and visual data exploration.
2
Sas version 9 by SAS Institute
Sourced in United States, Austria, Japan, Cameroon, Germany, United Kingdom, Canada, Belgium, Israel, Denmark, Australia, New Caledonia, France, Argentina, Sweden, Ireland, India
SAS version 9.4 is a statistical software package. It provides tools for data management, analysis, and reporting. The software is designed to help users extract insights from data and make informed decisions.
3
Methanol by Merck Group
Sourced in Germany, United States, Italy, India, United Kingdom, China, France, Poland, Spain, Switzerland, Australia, Canada, Sao Tome and Principe, Brazil, Ireland, Japan, Belgium, Portugal, Singapore, Macao, Malaysia, Czechia, Mexico, Indonesia, Chile, Denmark, Sweden, Bulgaria, Netherlands, Finland, Hungary, Austria, Israel, Norway, Egypt, Argentina, Greece, Kenya, Thailand, Pakistan
Methanol is a clear, colorless, and flammable liquid that is widely used in various industrial and laboratory applications. It serves as a solvent, fuel, and chemical intermediate. Methanol has a simple chemical formula of CH3OH and a boiling point of 64.7°C. It is a versatile compound that is widely used in the production of other chemicals, as well as in the fuel industry.
4
Acetonitrile by Merck Group
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Acetonitrile is a colorless, volatile, flammable liquid. It is a commonly used solvent in various analytical and chemical applications, including liquid chromatography, gas chromatography, and other laboratory procedures. Acetonitrile is known for its high polarity and ability to dissolve a wide range of organic compounds.
5
Hem 907 by Omron
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The HEM-907 is a digital blood pressure monitor device designed for professional use in a medical or clinical setting. The device measures and displays systolic and diastolic blood pressure, as well as pulse rate. It is intended for use by healthcare professionals to assist in the diagnosis and management of hypertension.
6
Leucine enkephalin by Merck Group
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Leucine enkephalin is a laboratory reagent used in biochemical research. It is a pentapeptide with the sequence Tyr-Gly-Gly-Phe-Leu. Leucine enkephalin functions as a natural opioid peptide that binds to opioid receptors in the body.
7
Formic acid by Merck Group
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Formic acid is a colorless, pungent-smelling liquid chemical compound. It is the simplest carboxylic acid, with the chemical formula HCOOH. Formic acid is widely used in various industrial and laboratory applications.
8
Formic acid by Thermo Fisher Scientific
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Formic acid is a clear, colorless liquid chemical compound used in various industrial and laboratory applications. It is the simplest carboxylic acid, with the chemical formula HCOOH. Formic acid has a pungent odor and is highly corrosive. It is commonly used as a preservative, pH adjuster, and analytical reagent in laboratory settings.
9
Hplc grade acetonitrile by Thermo Fisher Scientific
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HPLC-grade acetonitrile is a high-purity solvent commonly used as a mobile phase component in high-performance liquid chromatography (HPLC) applications. It is a clear, colorless liquid with a low UV absorption, making it suitable for use in HPLC analysis where UV detection is employed.
10
Stata version 15 by StataCorp
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Stata version 15 is a data analysis and statistical software package. It provides a range of tools for data management, statistical analysis, and visualization. Stata version 15 supports a variety of data types and offers a comprehensive set of statistical procedures.

More about "Beverages"

Drinks, Liquid Refreshments, Potables, Quenchers - Beverages are an essential part of human nutrition, hydration, and cultural practices.
They encompass a vast array of liquids intended for consumption, including water, juices, milk, alcoholic and non-alcoholic drinks.
Beverage science and technology researchers investigate various aspects such as flavor, nutrition, processing, packaging, and consumer preferences to enhance beverage quality, safety, and appeal.
Beverages play a crucial role in human health and well-being.
They provide essential nutrients, hydration, and contribute to the enjoyment of cultural and social experiences.
From traditional and artisanal drinks to commercially produced ones, the world of beverages is diverse and constantly evolving.
Researchers in the field of beverage science and technology utilize advanced analytical techniques, such as those found in SAS 9.4 and Stata version 15, to investigate beverage composition, quality, and safety.
Compounds like methanol, acetonitrile, and formic acid are commonly used in HPLC-grade solvents to analyze beverage samples.
Leucine enkephalin, a peptide, and HEM-907, a proprietary compound, may also be employed in beverage research and development.
By leveraging the insights gained from the MeSH term description and the capabilities of AI-driven platforms like PubCompare.ai, researchers can enhance their beverage research, improve reproducibility, and identify the most effective protocols and products.
This holistic approach to beverage science and technology allows for continuous innovation and the development of high-quality, safe, and appealing beverages that cater to the diverse needs and preferences of consumers.