Sustainable Drink

BSide

www.sustainabledrink.com

Who are we?

We are BSide

A group of ten international students

Participating in the European Masters Degree in

Food Studies, a two years MSc program

http://www.eurmscfood.nl/

Our Masters ProgrammeUniversities

Promoted by four of the most prestigious European

universities in the Food Science and Technology

field:

Wageningen University, The Netherlands

University College Cork, Ireland

AgroParisTech, France

Lund University, Sweden

Our Masters Programme Companies

Sponsored by 11 Multinational companies of the

Food sector. An executive board with academic and

industrial members guides the programme

What are we doing?

But, at the same time part of our unique

educational experience is to carry out a 2 year

project that will involve different stakeholders and

will result in a complete study from a technical and

marketing perspective

The aim of our Project

To utilize by‐products from the fruit

industry in order to create a fermented

beverage using microorganisms for the

development of flavour and alcohol content

The result will be a trendy and posh

refreshing fermented beverage with fancy

taste and look and similar alcoholic

content to beer

The benefits

Develop a new way to utilise food by-products

Addition of value to a low profit or even costly

stream

Enhance sustainability and effectiveness within the

food supply chain

Our Aproach

Focus on the by-products from the processing of applesand oranges

Laboratory trials; To determine the best route in order toeffectively utilise the by-products

Marketing study; Analysing the consumer preferences, thesimilar products on the market along with the upcomingtrends in the beverage sector.

Business case; including the production, distribution andsales forecast

Challenges to be tackled

Handle the initial microbiological growthduring transportation and storing prior toprocessing

Perform successful enzymatic hydrolysis ofcellulose, starch and pectins

Achieve the highest alcohol yield possibleby optimising the fermentation conditions

Create a product with acceptabletaste, mouthfeel and appearance.

Process plan

• Elimination of the initial microorganisms; sterilisation

• Removal of pesticide residuesPreliminary treatments

• Cellulose and starch, to increase fermentable sugars

• Pectins, to improve rheological properties

• Optimization of enzyme system used and conditions appliedHydrolysis

• Production of desired level of alcohol

• Production of flavour compoundsFermentation

• Flavour; addition of flavourings

• Mouthfeel and colour; addition of texturisers, clouding agents or other necessary ingredients to achieve the desired stability, appearance and texture

Final formulation

Marketing research

A segmentation of the alcoholic beverage market

An analysis of the market value, volume and forecastin Europe

A review of the main possible competitors

An on-line concept survey on European consumers(n=400)

Outcomes

The initial marketing research resulted to someof the product specifications:

target group: female gender, 18-35 years old

sweet, fruity, colourful fermented beverage

alcohol content 3-6%

packaging: glass bottle

distribution: supermarkets, bars/pubs

countries: UK, DE, FR

Collaborations

The Universidad Nacional Autónoma deMéxico (UNAM) to perform the sensoryprofiling of the main “competiting” productsin the target markets

The Universitá Degli Studi De Milano (UNIMI)will be involved in the laboratory trialsconcerning the production process of thebeverage

DeliverablesA process for manufacturing a beverage from fruit by-

products

A prototype of the innovative beverage

Marketing research involving an analysis of the current

market, consumer preferences

Business case

A sensory profiling of existing successful products

Stakeholders

Fruit industry; exploit ways to make more

profit from their waste streams

Beverage companies; invest on research of

using secondary raw materials for the

manufacture of a new product

Food ingredient companies; many ingredients

can assist for this type of application

Flavour houses; the latest trends in Beverages

demand products with fresh and new flavour

combinations

Sponsorship opportunities

Many challenges will need to be faced, many

different technologies will need to be used

Companies will have the opportunity to test the

technologies available in their portfolio in a

challenging application

Our budget The materials needed for the laboratory trials

Market samples need to be bought and sent to in Mexico to be

profiled

Travel expenses for the team to meet 2 times during the last

10 months of the project

Travel expenses for some of the team members in order to get

involved in the laboratory trials

The total amount necessary is €10500

Sponsors so far…

Contact Information

For more information, details on planning and sponsorship

requests please contact us at: