NON ALCOHOLIC BEVERAGES PREPARATIONS

Brand Owner (click to sort) Address Description
ATLANTIC MIST BRITVIC IRELAND LIMITED 25/28 Northwall Quay Dublin 1 Ireland Non-alcoholic beverages and preparations for making beverages; waters; flavoured waters; vegetable juices [beverages]; fruit beverages [non-alcoholic]; fruit drinks and fruit juices; fruit flavoured drinks; fruit and/or herbal based beverages; fruit nectars; energy drinks; aperitifs, non-alcoholic; non-alcoholic cocktails; cordials [non-alcoholic beverages]; squashes [non-alcoholic beverages]; dilutable preparations for beverages; carbonated non-alcoholic drinks; syrups and concentrates for beverages; slush drinks; tablets, powders, pastilles and/or other preparations for making effervescent non- alcoholic drinks; sodas; sherbets [beverages];
CELTICA Earth Images Pty Ltd Batar Creek Road Kendall NSW 2439 Australia non-alcoholic beverages and preparations for making such beverages, namely, herbal beverages and concentrates, powders, or syrups used in the preparation of herbal beverages;
SAND Sanjiu USA 111 West Ocean Blvd. Suite 1120 Long Beach CA 908021120 Non Alcoholic beverages and preparations (i.e. powder mixes) for making them.;
SAND Baumann, Bradley Terrance 1137 N. Via Colinas Westlake Village CA 91362 NON ALCOHOLIC BEVERAGES AND PREPARATIONS (I.E. POWDER MIXES) FOR MAKING THEM;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.5, pasteurizing and cooling, inoculating the medium with a culture of nisin-producing microorganism, and fermenting the medium with a nisin-producing culture.