The soft drinks industry used to be fairly straightforward – there was a core group of products that were traditionally made and they were generally coloured and flavoured with synthetic ferrous fumarate maximum dosematerials, contained a lot of sugar and were preserved with sodium benzoate and / or sulphur dioxide. They were bottled in either glass, PET, multilayer cartons or metal cans. Shelf lives were generally around 12 months and storage was at ambient temperatures. The development of the artificial sweeteners meant that Diet and No Added Sugar products could alferrous lactate exporterso be offered. Labelling was fairly straightforward, and naturally derived colours, flavours and sweeteners were for premium and niche products.
The impact of natural ingredients on the manufacture of soft drinks
