soft drinks | Page 3

legislation 321
11.2.2 Stakeholders determine your future 321
11.2.3 Size matters 322
11.2.4 Experts, but not owners 322
11.3 Management systems 323
11.3.1 Four stages 323
11.3.2 Decisions 323

Steen: “fm” — 2006/4/27 — 18:30 — page xiii — #13
CONTENTSxiii
11.3.3 Make the product 323
11.3.4 Test and record results 324
11.3.5 Review 324
11.4 International management systems – why? 325
11.4.1 Notice board systems 325
11.4.2 Detect and protect 325
11.4.3 Automation=automatically wrong 326
11.4.4 Quantity and quality 326
11.4.5 Systems converge 327
11.5 The standards – a brief background 327
11.5.1 ISO 9001 is the master 327
11.5.2 Customer pressure 327
11.5.3 Customer audits 328
11.5.4 A standard is born 328
11.5.5 Is ISO 22000 necessary? 329
11.5.6 Other standards 330
11.5.7 Systems director 330
11.5.8 Standards improvement mechanisms 331
11.6 ISO Standards – common elements 331
11.7 The quality management system (QMS) – BS EN ISO 9001 332
11.7.1 Resource management [6] 332
11.7.2 Contract review [7.2] 332
11.7.3 Purchasing [7.4] 332
11.7.4 Product realization [7] 332
11.7.5 Product development [7.3] 333
11.7.6 Control or test [7.5.2] 333
11.7.7 Quality assurance – process control 333
11.7.8 Quality control – sample testing 334
11.7.9 Warehousing [7.5.5] and distribution [7.5.1] 335
11.7.10 Control of non-conforming product [8.3] 335
11.8 The food safety management system (FSMS) – BS EN ISO 22000 335
11.8.1 The standard of the future? 335
11.8.2 Policy [5.2] 335
11.8.3 Pre-requisite programmes [7.2] 336
11.8.4 Product characteristics [7.3.3] 336
11.8.5 HACCP [7.6] 336
11.8.6 Decision tree 337
11.8.7 No foolproof systems 339
11.9 The environmental management system (EMS) – BS EN ISO 14001 339
11.9.1 Drains and skips – duty of care 339
11.9.2 Producer responsibility 339
11.9.3 Climate change levy 340
11.9.4 Pollution prevention and control permits 340
11.9.5 EMS policy [4.2] 340
11.9.6 Aspects and impacts [4.3.1] 340

Steen: “fm” — 2006/4/27 — 18:30 — page xiv — #14
xivCONTENTS
11.9.7 Signicance [4.3.1(b)] 341
11.9.8 Legislation updates [4.3.2] 341
11.9.9 Emergency preparedness and response [4.4.7] 341
11.10 Systems – a summary 342
Index 343
Colour plate section appears after page 174

Steen: “fm” — 2006/4/27 — 18:30 — page xv — #15
List of Contributors
Dr Philip AshurstDr P. R. Ashurst & Associates, Unit 5, Gooses Foot
Estate, Kingstone, Hereford, HR2 9HY, UK
Dr Bob HargittBritish Soft Drinks Association, 20–22 Stukeley
Street, London WC2B 5LR, UK
Mr Ray D. HelliwellA.G. Barr plc, Mansell House, Aspinall Close,
Middlebrook, Horwich, Bolton, BL6 6QQ,
Lancashire, UK
Mr John HormanDiessel Metering Systems Ltd., Cross Edge, Green
Haworth, Accrington, Lancashire, BB5 3SD, UK
Mr John MedlingKrones UK Ltd., Westregen House, Great Bank Road,
Wingates Industrial Park, Westhoughton, Bolton,
Lancashire, BL5 3XB, UK
Mr David RoseBritvic Soft Drinks Ltd., Widford, Chelmsford, CM1
3BG, UK
Dr David P. SteenCasa Davann, Las Rellanas 26-F, Arboleas 04660,
Almeria, Spain
Mr David SyrettBritvic Soft Drinks Ltd., Widford, Chelmsford, UK
Mr Walter TatlockCBJ Service Ltd., 17 Kirkfell Drive, Astley,
Tyldesley, Manchester, M29 7GB, UK
Mr Barry TaylorDansico Ingredients Ltd., Denington Estate,
Wellingborough, NN8 2QJ, UK
Mr Andrew WilsonKrones UK Ltd., Westregen House, Great Bank Road,
Wingates Industrial Park, Westhoughton, Bolton,
Lancashire, BL5 3XB, UK
Mr Philip A. WoodA.G. Barr plc, Mansell House, Aspinall Close,
Middlebrook, Horwich, Bolton, BL6 6QQ,
Lancashire, UK

Steen: “fm” — 2006/4/27 — 18:30 — page xvi — #16

Steen: “fm” — 2006/4/27 — 18:30 — page xvii — #17
Preface
The market for carbonated beverages has grown dramatically in most countries,
for example, by 128% in the UK since 1984. This growth has required changes
in the way factories are run. Soft drinks are now classied as food products and
are produced under stringent hygiene conditions. Twenty years ago this was not
always the case – carbonated drinks were often produced in old buildings where
cross-contamination could easily occur. Filling technology has progressed rapidly
to meet the needs of manufacturers and consumers alike. Whilst the basic counter
pressure ller is still the main work horse, new generations of electronically and
pneumatically controlled lling machines have been developed that allow produc-
tion under much more hygienic conditions and to much higher standards of lling
accuracy and repeatability.
Primary packaging for carbonated soft drinks in most countries appears to have
settled on PET bottles, with 500 ml and 2 l sizes predominating. The returnable
glass bottle business is in decline and single-trip glass bottles are now mainly
used for specialist products. The growth of can use appears to have stabilised. The
‘lightweighting’ of PET bottles over the last decade appears to be reaching its limits.
Work on this will inevitably continue though at a slower rate as a consequence of the
high cost of oil. Developments in barrier technology and new resins mean that shelf
life in small PET bottles is not the problem it once was for carbonated products,
although the much higher bottle cost restricts the use of such materials to premium
product. Closure technology has also improved over the last 10 years with the
advent of new neck nishes for PET bottles and improvements in closure design.
After an introduction to carbonated soft drinks, this volume considers the speci-
cations and treatments for water, the main ingredient of any soft drink. A chapter on
the other ingredients and formulation of carbonated drinks then follows (Chapter 3).
Chapter 4 considers how ingredients are blended together to an agreed specication,
and includes sections on sugar dissolving and batch and continuous syrup produc-
tion. The predominant philosophy now is to manufacture the nished product as
ready to drink (RTD), and prove that it is