NON ALCOHOLIC FRUIT BASED BEVERAGES

Brand Owner (click to sort) Address Description
AMAZON ENERGY Sambazon, Inc. Suite 200 209 Avenida Fabricante San Clemente CA 92672 non-alcoholic fruit based beverages;ENERGY;
GREENBELT Menard, Steven 184 Redpath Drive Ottawa K2G6K5 Canada Non-alcoholic fruit based beverages;
JUST NATURE Onplanb Co., Ltd. Gyeonggi-do 102, 31 Tanbeol-gil 37 beon-gil Gwangju-si Republic of Korea Non-alcoholic fruit-based beverages, non-alcoholic honey-based beverages, non-alcoholic fruit juice beverages, fruit beverages, non-alcoholic fruit extracts used in the preparation of beverages, vegetable juices;
MARQUIS LIFESTYLE BEVERAGE CORPORATION SUITE 640, WORLD TRADE CENTER 999 CANADA PLACE VANCOUVER, BRITISH COLUMBIA V6C 3E1 Canada NON ALCOHOLIC FRUIT BASED BEVERAGES NAMELY GRAPE JUICES;
SAMBAZON ACAI SAMBA, Inc 927 Calle Negocio Suite J San Clemente CA 92673 Non-alcoholic fruit based beverages and fruit smoothies;ACAI;
TASTE HOW GOOD HEALTH CAN BE SMUCKER QUALITY BEVERAGES, INC. P.O. Box 369, Speedway Avenue Chico CA 95927 NON-ALCOHOLIC FRUIT BASED BEVERAGES;
THE BETTER SUGAR Spice Mama 761 Kansas St San Francisco CA 94107 non-alcoholic fruit-based beverages; non-alcoholic vegetable-based beverages; non-alcoholic sparkling beverages; non-alcoholic carbonated beverages; health beverages; beauty beverages; energy drinks; snacks; nut butters; granola and other bars; healthy chocolate snacks; baby formula;
 

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.