NON ALCOHOLIC FRUIT BEVERAGES

Brand Owner (click to sort) Address Description
ALLEN'S INDUSTRIES LASSONDE INC. 755 Principale Street Rougemont, Quebec J0L1M0 Canada Non-alcoholic fruit beverages, namely, fruit juices and non-alcoholic fruit beverages, apple juice, grape drinks, fruit punch drinks, peach drinks, citrus drinks, mango cocktails, tomato juice, orange juice, and guava cocktails;
DO A 180 ANHEUSER-BUSCH, INCORPORATED ONE BUSCH PLACE ST. LOUIS MO 63118 NON-ALCOHOLIC FRUIT BEVERAGES, NAMELY, ENERGY DRINKS;
KINDY Crema Paraiso S.A. Prolongacion 2a. Av. Edo. Miranda Venezuela non-alcoholic fruit beverages;
MANUELITA MANUELITA S.A. Km 7 Vía Palmira El Cerrito Palmira,Valle Cauca Colombia Non-alcoholic fruit beverages; non-alcoholic fruit juices beverages; non-alcoholic fruit nectar beverages; non-alcoholic fruit extracts used in the preparation of beverages; fruit juices; fruit nectars; non-alcoholic fruit juice beverages; vegetable juice beverages; smoothies; lemonades; syrups for preparation of lemonades; non-alcoholic fruit nectars used in the preparation of beverages; sorbets in the nature of beverages; tomato juice beverages; nectar of tomato beverages; grape juice; non-alcoholic beverages, namely, Moorish bramble; vegetable nectar beverages;
VERMONT HARVEST MOON J.M. SMUCKER COMPANY, THE STRAWBERRY LANE ORRVILLE OH 446670280 non-alcoholic fruit beverages;
 

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.