Herbaty ready-to-drink - aspekty praktyczne i rynkowe

• Autorzy: Jakubowski M.

Warianty tytułu

EN

Ready-to-drink Tea-based Beverages - practical and market aspects

• Języki publikacji: PL

Abstrakty

PL

Tea is a beverage known for centuries. Currently it's not only used as a source, but as product as well, which is developed by changing consumers behavior and consciousness. From sweet teas with good branding, through tea-based syrups, to pure tea infusions with no sugar additives and specific production technologies, such as cold brew

EN

Tea is a beverage known for centuries. Currently it's not only used as a source, but as product as well, which is developed by changing consumers behavior and consciousness. From sweet teas with good branding, through tea-based syrups, to pure tea infusions with no sugar additives and specific production technologies, such as cold brew

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 2019
• Tom: 63
• Numer: 05-06
• Opis fizyczny: s.31-32,fot.,bibliogr.

Twórcy

autor

Jakubowski M.

• Better Industry Sp.z o.o., Pomorski Park Naukowo-Technologiczny, Gdynia

Bibliografia

• [1] Beverage Marketing Corporation, Dec. 5 2018, Ready to drink tea in the U.S. through 2022.
• [2] Bevnet Magazine. New Products, Trends and Innovation. July - August 2018.
• [3] Dasgupta A., K. Klein. 2014. Tea, coffee, and chocolate: Rich sources of antioxidants. Antioxidants in Food, Vitamins and Supplements.
• [4] Gaylard L. 2015. „The tea book”. Dorling Kindersley Limited, London.
• [5] https://worldteanews.com/market-trends-data-and-insights/rtd-leads-growth-in-us-tea-market.
• [6] https://www.bevnet.com/news/2011/rtd-tea-is-fastest-grawing-category-in-c-stores.
• [7] Mrowiec J. 2015. „Herbata - moc smaku i aromatu”. Grupa Wydawnicza Foksal, Warszawa.
• [8] Wilska-Jeszka J. 2008. Leksykon nauki o żywności i żywieniu człowieka. Pod redakcją Piotra Lewickiego, Wyd. SGGW, Warszawa.
• [9] Ye-Won Bae, Lee Soh Min, Kim Kwang-Ok. 2015. “Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages”. Science of Food and Agriculture, 96 : 4, 1362-1372

Identyfikatory

DOI

10.15199/64.2019.5-6.3