FDST-4105

Beverage Technology

CLASSIFICATION OF BEVERAGES
Presented By: Group 1(girls)
BS-FDST (7A)
Presented To: Dr. Samreen Ahsan
Group Members:
Names Roll No.
• Fatima Shahid Fdst201103001
• Sara binte Abdul Rauf Fdst201103006
• Zainab Jabbar Fdst201103007
• Nimra Sattar Fdst201103010
• Muneeba Tariq Fdst201103014
• Shiza Javed Fdst201103016
• Tehreem Fatima Fdst201103018
• Ammara Abbasi Fdst201103023
• Maryam Shahzadi Fdst201103025
• Mashaim Fatima Fdst201103027
• Anum Shahid Fdst201103028
• Esha Maqsood Fdst201103030
• Sawera Majeed Fdst201103033
• Maryam Naz Fdst201103034
Introduction to Beverages
Lets Define:
“A beverage is a potable drink, excluding water, which could be non-alcoholic or alcoholic,
consumed to rejuvenate, refresh or stimulate the body as per its particular characteristics.”

• The term “beverage” is derived from French word “Beivre” means a drink.
• A beverage is a kind of liquid which is specifically prepared for human
consumption.
• The word beverage usually refers to drinkable liquids which are not purely water.
• Water, tea, coffee, milk, juice, beer and any kind of drinks item are listed in
beverage items.
Purpose:
• Thirst quenching
• Medicinal purposes
• Pleasurable
• Good taste
• Food value
Classification of Beverages
• Beverages are broadly classified into following types
I. Alcoholic beverages
II. Non- alcoholic beverages
Alcoholic Beverages:
• These beverages contain ethanol and include beer, wine, spirits (e.g., whiskey,
vodka, rum), cocktails, and liqueurs.
Non-Alcoholic Beverages:
•Do not contain alcohol and include, soft drinks, juices, tea, coffee, and various non-
alcoholic cocktails etc.
Non-Alcoholic Beverages
• These beverages are not fermented and distilled for the production of alcohol.
• They may contains little; less than 0.5% alcohol by volume or no alcohol.
• This category includes low-alcohol beer, non-alcoholic wine, and apple cider
Categories of Non-Alcoholic Beverages:
There are three broad categories
I. Stimulating beverages
II. Refreshing beverages
III. Nourishing beverages
1. Stimulating Beverages
• Refers to beverages that have the property to stimulate the senses and rejuvenate
the body.
• Examples: Tea, coffee and drinking chocolate
 Tea has property to stimulate human body and has been medically proved to be
highly beneficial to human health.
 Coffee is the most popular non alcoholic beverage in the world.
 The seed of the coffee cherry contain the flavor and caffeine tinkle the senses.
 Drinking chocolate is also known as cocoa is a very popular drink.
2. Refreshing Beverages:
• They are consumed for refreshing the mind and the body.
• They are consumed cooled or chilled, as opposed to a hot beverage, like tea or
coffee.
• Types of Refreshing Beverages
• Following are types of refreshing beverages
a. Aerated beverages
b. Squashes
c. Syrups
 a. Aerated Beverages:
• They are also known as carbonated beverages.
• Also called a carbonated soft drink (CSD) or commonly called soda pop in the
U.S.
• It is a fizzy drink containing gaseous carbon dioxide.
• They have a particular flavor or essence added to it.
• Flavor could also be added subsequently before serving it.
• Typically contains water, a sweetener, and usually a flavoring agent.
• Examples are Coca cola, Pepsi, Fanta and Sparkling water.
Soft Drinks vs Still Drinks

Soft Drinks
Still Drinks
• Carbonated • Non-carbonated
• Examples include • Examples include
soda, cola and iced tea, juice and
energy drinks. flavored water.
• Fizz or effervescent • Flat, without
carbonation
b. Squashes:
• Non alcoholic, fruit flavored concentrated syrups that are usually made from fruit
juice, water and sugar.
• Concentrated syrups that are consumed after dilution with water or club soda.
• They are reconstituted with water by consumers to prepare beverages in ready to-
drink (RTD) form
• Squash is created by mixing one part concentrate with four to five part water.
c. Syrups
• A thick, viscous liquid, containing a large amount of dissolves sugars.
• The solution is heated, so that more sugar can be put in, making it super-saturated.
• The syrups can enhance the flavor and sweetness of various beverages.

Syrups Squashes
• More thicker • Less thicker
• Examples include • Examples include
honey, caramel and lemon, mango or
chocolate syrups. orange squash.
• May or may not • Contain a higher
contain real fruit proportion of real
extract. fruit juice.
Syrups
3. Nourishing Beverages:
• Also known as malted beverages or milk-bases beverages.
• They have the properties to add nutrients, proteins, vitamins etc. can nourish the human
body.
• Types of Nourishing Beverages:
1. Milk-based:
• Malted beverages(Horlicks, Bourn vita, Boost etc.).
• Yogurt-based smoothies.
• Milkshakes.
2. Juices:
• Canned and fresh fruit juices such as mango, cranberry, pineapple etc.
• Juices contain pure, 100% juice, whereas nectars have around 50% natural juice content.
Alcoholic Beverages:
• A drink containing ethanol which is commonly known as alcohol.
• They are divided into three categories: beers, wine and spirits.
 Beer: Typically lower in alcohol content (5%), made from fermented grains
(e.g., barley).
 Wine: Made from fermented grapes or other fruits, with varying alcohol
content (12-15%).
 Spirits: High-alcohol content (45%) beverages distilled from grains, fruits, or
sugarcane.
• Production is done by fermentation or brewing, distillation.
Alcoholic Beverages:
Other Categories:
• Functional Beverages:
 Sports and Energy Drinks: Designed to hydrate and provide energy for
physical activities.
 Health and Wellness Beverages: Beverages formulated with added vitamins,
minerals, or other health-promoting ingredients.
 Meal Replacement Drinks: Beverages meant to replace a meal, often used
for weight management.
• Cultural and Regional:
 Traditional: Beverages specific to certain cultures or regions, like chai.
 Local Specialties: Unique regional beverages that may not be widely known
outside of their area of origin.
• Special Occasion or Celebration:
 Champagne and Sparkling Wine: Often associated with celebrations and
special events.
 Cocktails: Mixed alcoholic drinks prepared with various ingredients and often
served at social gatherings.
• Preparation Method:
 Brewed: Beverages made by steeping or brewing ingredients, such as tea and
coffee.
 Blended: Beverages prepared by blending various ingredients, like smoothies
and milkshakes.
 Carbonated: Beverages infused with carbon dioxide for effervescence, such
as carbonated soft drinks and sparkling water.
• Ingredients:
 Fruit-Based: Beverages primarily made from fruits, such as fruit juices,
nectars.
 Dairy-Based: Beverages made with dairy products like milkshakes, lassi and
buttermilk.
 Tea and Coffee: These include traditional teas (black tea, green tea) and
various coffee preparations (e.g., espresso, cappuccino, latte).
 Carbonated: Beverages with carbonation, including carbonated soft drinks
and sparkling water.
• Herbal and Infused: Beverages made by infusing herbs, spices, or other plant
materials in water or other liquids. Examples include herbal teas and infused
water.
• Temperature:
 Hot Beverages:
Beverages typically consumed hot, such as hot tea, coffee, and hot chocolate.
 Cold Beverages:
Beverages that are typically served cold, like iced tea, iced coffee, and chilled
juices.