NON ALCOHOLIC BEVERAGES SOFT DRINKS

Brand Owner Address Description
HEARTSEASE FARM Radnor Hills Mineral Water Company Limited Heartsease, Knighton, Powys LD7 1LU United Kingdom Non-alcoholic beverages and soft drinks, namely, fruit-flavoured soft drinks, non-alcoholic carbonated beverages, non-carbonated soft drinks, fruit-based drinks, lemonades, non-alcoholic ginger beer, fruit juices, mixed fruit juices; fruit drinks; fruit juice beverages; non-alcoholic beverages consisting of a blend of fruit and vegetable juices; bottled fruit drinks; fresh fruit juices; beverage waters, namely, carbonated water, spring water, drinking water, mineral water, flavoured waters; carbonated water; spring water; drinking water; mineral water; flavoured waters; syrups and other preparations for making beverages, namely, preparations for making non-alcoholic carbonated beverages, syrups for making fruit-flavoured drinks, syrups for making soft drinks, syrups for making flavoured mineral waters, syrups for making non-alcoholic fruit juice beverages, concentrates for making soft drinks, concentrates for making fruit drinks or fruit juices;FARM;
 

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.