The market for carbonated beverages has grown dramatically overrecent years in most countries, and this growth has requiredchanges in the way factories are run. Like other food products,soft drinks are required to be produced under stringent hygieneconditions. Filling technology has progressed rapidly to meet theneeds of manufacturers and consumers alike. Packaging choices havechanged and there have been improvements in closure design.This book provides an overview of carbonated soft drinksproduction in the early part of the twenty first century,presenting the latest information on carbonation and fillingmethods. There are also chapters on bottle design, can making,general packaging considerations, production and distribution. Afinal chapter deals with quality assurance, and environmental andlegislative issues. Detailed references provide opportunity forfurther reading in more specialised areas. The book is aimed atgraduates in food science, chemistry, microbiology and engineeringwho are considering a career in the soft drinks industry, as wellas technical staff already employed within the industry andassociated suppliers.

List of Contributors.Preface.1. Introduction (Bob Hargitt).2. Water treatment (Walter Tatlock).3. Ingredients and formulation of carbonated soft drinks (BarryTaylor).4. Syrup preparation and syrup room operations (JohnHorman).5. Carbon dioxide, carbonation and the principles of fillingtechnology (David P. Steen).6. Filling Systems (Andrew Wilson and John Medling).7. Bottle design, manufacture and related packaging (DavidSyrett).8. Secondary packaging (David Rose).9. Production System (David P. Steen).10. Production planning and distribution (Philip A. Wood).11. Quality, environment and food safety systems (Ray D.Helliwell).Index.