Drinkopaedia - UNESDA

HOW MUCH DO YOU KNOW ABOUT SOFT DRINKS?

WELCOME TO OUR DRINKOPAEDIA!

Our online tool provides essential information on soft drinks to satisfy your curiosity and expand your knowledge of both our beverages and our industry. Start exploring now!

WELCOME TO OUR DRINKOPAEDIA!

Our online tool provides essential information on soft drinks to satisfy your curiosity and expand your knowledge of both our beverages and our industry. Start exploring now!

Additives

Food additives play a key role in maintaining the qualities and characteristics of food and drinks that consumers demand, keeping them safe, wholesome and appealing from farm to fork. Additives carry out a variety of useful functions which we often take for granted. Foods and drinks are subjected to many environmental conditions, such as temperature changes, oxidation and exposure to microbes, which can change their original composition.

A food additive is described as “any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods” (Regulation (EC) 1333/2008). Many additives are naturally occurring and some are even essential nutrients; it is the technical purpose that leads to these being classified and given an E-number.

Food additives are very carefully regulated and the general criteria for their use is that they perform a useful, technological purpose, are safe and do not mislead the consumer. In Europe, all food additives are legally required to be clearly labelled in the ingredients list on packages of foods and drinks. This means that those with specific sensitivities and those who believe they have sensitivity to a food additive, can readily avoid those.

Aspartame

Aspartame is a low-calorie sweetener that is considered to be a safe and effective alternative to sugar by public health authorities around the world.

Aspartame has been used for decades in a wide variety of food and beverage products, including soft drinks, yoghurts and chewing gum. Aspartame is also frequently used as a tabletop sweetener to replace sugar – for example, in tea and coffee.

More than 100 scientific studies conducted by more than 200 independent researchers over 40 years confirm aspartame is safe.

The WHO Joint Expert Committee on Food Additives and food safety agencies from over 90 countries have re-affirmed the safety of aspartame – including EFSA (EU), the U.S., Canada, UK, Japan, Australia and New Zealand.

For more information on aspartame and low- and no-calorie sweeteners, the International Sweeteners Association (ISA) is an authoritative source providing science-based information on these ingredients to support public understanding of their safety and benefits. Read more about the ISA news and scientific analyses of the latest research on aspartame here.

Check out these FAQ on aspartame and visit our aspartame page.

Beverage

A beverage is generally defined as a drink specifically prepared for human consumption. It usually does not include plain water, but can refer to soft drinks, teas, coffees, juices or milk-based drinks such as shakes. Generally speaking, wines, beers and spirits are classified specifically as alcoholic beverages.

Translations for ‘beverage’ around Europe include ‘bebida’ in Spain and Portugal, ‘bevanda’ in Italy, ‘getränk’ in Germany and ‘drank’ in Dutch.

B Vitamins

B vitamins are commonly added to energy drinks and other functional drinks, B1, B2, B3 (Niacin), B5 (Pantothenic Acid), B6 and B12 being most frequently used.

Thiamine (Vitamin B1) has several important functions, including working with other B-group vitamins to help break down and release energy from food and the normal functioning of nerves and heart muscle.

Riboflavin (Vitamin B2) has several functions, including keeping skin, eyes and the nervous system healthy, helping the body release energy from carbohydrate, and helping reduce tiredness and fatigue.

Niacin (Vitamin B3) has several important functions including helping produce energy from food, helping keep the nervous and digestive systems healthy, and helping to reduce tiredness and fatigue.

Pantothenic acid (Vitamin B5) has several functions, such as helping release energy from food, and helping with normal mental performance and reducing tiredness and fatigue.

Vitamin B6 has several important functions including allowing the body to use and store energy from protein and carbohydrates in food and helping form red blood cells which carry oxygen around the body. Vitamin B6 also helps with normal immune function and to reduce tiredness and fatigue.

Vitamin B12 has several important functions and is involved in making red blood cells and keeping the nervous system healthy, releasing energy from food and processing folic acid. Vitamin B12 also helps with normal functioning of the immune system and reducing tiredness and fatigue.

Caffeine

Caffeine is a natural substance that is found in the leaves, seeds or fruit of more than 60 plants. It is known to have a mildly stimulating effect on the central nervous system.

Caffeine is one of the most extensively studied ingredients in the food supply and has been used safely and with pleasure for hundreds of years. Moderate caffeine consumption has been recognised as safe – even for pregnant women – by a wide range of experts and government agencies.

In its in-depth 2015 assessment on caffeine, the European Food Safety Authority (EFSA) confirmed safe daily caffeine intakes for various population groups: i.e. up to 3 mg per kg of body weight for children and adolescents (3-18 years) and up to 400 mg for adults (200 mg for pregnant and breastfeeding women).

Caffeine gives a slightly bitter taste. It is mostly found in colas as a flavour or at higher levels in “energy” drinks as an ingredient.

UNESDA members comply with the EU Food Information to Consumers Regulation 1169/2011 which requires additional labelling for beverages containing more than 150 mg/l of caffeine, such as energy drinks. The wording ‘High caffeine content. Not recommended for children or pregnant or breast- feeding women’ must be placed in the same field of vision as the name of the beverage, followed by indication of the quantity of caffeine.

There is also a wide range of caffeine-free colas and other non-alcoholic beverages for consumers who prefer to consume beverages without caffeine.

Read UNESDA Energy Drink Code.

Calories

Consumers can choose between either a no-calorie or low-calorie soft drink, or a regular soft drink.

‘Energy-free’ or ‘no-calorie’ drinks – often referred to as ‘diet’ or ‘zero’ drinks – contain no sugar and may only be allowed to contain a tiny amount of calories – up to a maximum of 4 kcal/100ml.

‘Low-calorie’ drinks contain between 4 and 20 calories per 100ml.

These thresholds for ‘energy free’ and ‘low-calorie’ drinks are set out in European legislation governing nutrition claims.

Some other calorie levels are not set out in legislation but include drinks that may be informally referred to as ‘mid-calorie’ or ‘regular’ soft drinks. A mid-calorie drink may typically contain around 21-30 calories per 100ml, while a regular soft drink typically contains between 31-40 calories per 100ml.

Cans

Soft drinks have been available in cans for more than 70 years, with the first launched in 1938. The first aluminium can was used in 1957, and the modern tab, which remains attached to the can when opened, thus reducing litter, was invented in 1975.

Cans are made from either steel or aluminium but in Europe, aluminium is predominantly used for beverage cans.

Cans have undergone considerable lightweighting programmes in recent years. The first beverage can over 60 years ago weighed more than 80 grams. Today, a 330 ml aluminium can weighs less than 13 grams.

Lighter cans also mean that many more can be transported in one truck, making for less energy use and reduced emissions.

In 2021, aluminium beverage can recycling reached 76% in the EU27 + the United Kingdom, Switzerland, Norway and Iceland. The total amount of aluminium recycled from cans achieved a record level of 570,000 tonnes, an increase of 60,000 tonnes on the previous year. This represents a total Greenhouse Gas (GHG) emissions saving of 4,7 million tonnes of CO₂eq (equivalent to the annual amount of GHG produced by a European city of more than half a million inhabitants like Antwerp or Poznan).

Caramel

Caramel is a widely used colouring agent for food and drinks, and is used in many soft drinks to provide a rich brown colour. It is one of the oldest colouring agents used in the world and has been added to soft drinks, such as colas, for almost 150 years. In addition, caramel colouring is commonly used in many other food products including breads, beers, sauces and toppings, confectionery, breakfast cereals and ice-creams.

A caramel can be made by anyone in their home kitchen simply by carefully melting sugar; this type of caramel is mainly used for flavouring purposes.

Although caramel is made from sugar, it does not contribute to the sugar and calorie content of a soft drink, as the amounts used are so small as to not be physiologically significant.

Carbon dioxide

Carbon dioxide is the basis of the bubbles in most carbonated drinks. A chemical compound, symbol CO2, at room temperature carbon dioxide is a colourless, odourless, tasteless gas about one and one- half times as dense as air. It occurs in abundance in the atmosphere and is absorbed by plants, which absorb the carbon and release oxygen. It is stable, inert and non-toxic.

The amount of carbon dioxide added is dependent upon the type of soft drink. Lightly carbonated drinks are usually fruity, lemonade and colas have medium carbonation and mixers, like tonic water, are highly carbonated. Many soft drinks are ‘still’ and are not carbonated at all.

Carbon dioxide can occur naturally and some bottled waters are naturally sparkling.

Carbonated drinks

A carbonated drink is a drink that bubbles and fizzes with carbon dioxide gas. The process by which the gas dissolves in the drink is known as carbonation. This process can occur naturally, such as in naturally carbonated mineral water that absorbs carbon dioxide from the ground, or by man-made processes, as is the case for most soft drinks. This involves pumping carbon dioxide into the drink at high pressure, then sealing the container. Since the solubility of carbon dioxide is less at lower pressure, the dissolved gas escapes as bubbles when the container is opened and the pressure is relieved.

The maximum amount of carbon dioxide that can be dissolved in water is 8g per litre. The excess will normally only remain in water when the drink is under pressure. Once the pressure is released – i.e. when the container is exposed to normal atmospheric pressure – the carbon dioxide will begin to escape. So once a bottle or can of a carbonated drink is opened, the beverage will start to go flat.

The process of artificial carbonation was invented by Joseph Preistley in England in 1767, and the first commercialisation was by Jacob Schweppes – a carbonated beverage of mineral water – in Switzerland in 1783.

Carbonated drinks are very popular throughout the world. In many drinks, the carbonation is used to give “bite” to the flavour. Interestingly, the fizzy sensation of the drinks is almost never caused by the bubbles, but by the presence of dilute carbonic acid created during carbonation. This acid creates a mild tingling sensation on the tongue.

Cartons

Beverage cartons are typically made out of paper and have an aluminium lining. They are used to package both single-serve and multi-serve drinks. They are relatively light and increasingly recyclable. In 2019, on average, 51%*of all beverage cartons in the EU were recycled – with rates in some countries like Belgium and Germany of over 70%.

*Based on the then calculation rate.

More information on beverage cartons can be obtained from the Food and Beverage Carton Alliance (FBCA).

Climate change

The food and drink sector recognises the impact that its operations have on energy use and emissions – key factors responsible for climate change. While the drinks sector is only a minor contributor within the wider food industry, UNESDA members are nevertheless committed to working to reduce the impact of the sector on our planet.

UNESDA member companies are committed to reducing energy use and subsequent emissions and seeking alternative forms of energy in the production, distribution and chilling of their products. This extends to use and conservation of water and use and reduction of packaging.

Cola

Cola is one of the most popular forms of soft drink, widely available throughout the world. Modern colas nowadays consists of a blend of carbonated water, sugar or low-calorie sweeteners, caramel for colour, and acid – usually phosphoric acid – to balance sweetness.

Colas generally also contain certain natural flavourings, including extract of cola leaf and other naturally derived flavours such as vanilla and spices such as cinnamon. Other ingredients include caffeine (although some colas are available without caffeine) and certain food additives. In Europe, these additives will be identified on the label as ‘E numbers’, indicating that the European Union scientific and regulatory bodies have deemed them safe for use in food.

Individual recipes for colas are often closely guarded secrets.

Colours

Colour plays an important role in consumers’ perception of food and drink. Often colour is associated with a specific flavour and intensity of flavour.

Colours and non-alcoholic beverages

Colours are used in soft drinks to add or restore colour in order to enhance visual appeal and help preserve the identity or character by which drinks are recognised by consumers.

The primary reasons for adding colours to foods include:

To offset colour loss due to exposure to light, air, extremes of temperature, moisture and storage conditions;
To compensate for natural or seasonal variations, eg in fruit ingredients, or the effects of processing and storage to meet consumer expectations;
To enhance colours that occur naturally but at levels weaker than those usually associated with a given food.

All additives approved for use in beverages in the European Union have been assessed as safe by the European Food Safety Authority. Additives in EU countries carry an “E” number. The ‘E’ number indicates that an additive has been fully evaluated and is safe.

Cordial

A cordial or ‘squash’ (eg in Ireland and the UK) is a concentrated syrup, often fruit-based. In its undiluted state, it is very sweet, and is designed to be diluted with water, soda water or a carbonated drink. Once diluted – normally at a ratio of one part cordial to four or five parts – it is ready to be drunk.

Cordials are popular throughout the world, and come in a variety of flavours, including orange, lemon, blackcurrant and lime, varying according to the market in which they are sold. In some countries, cordials – usually lime or blackcurrant – are added to beer to reduce the bitterness.

Corn syrup

High-fructose corn syrup is the US terms for what is known in Europe as isoglucose or glucose-fructose syrups. See ‘Isoglucose’.

Dental health

Many factors contribute to a person’s dental health including their diet, oral hygiene, fluoridation of the municipal water supplies and access to professional dental care.

The incidence of dental caries (tooth decay) in children and adolescents in most European countries has been declining for some years. This is largely attributed to exposure to fluoride, primarily from fluoride toothpaste and improved oral hygiene.

Carbohydrates, including sugars from food and drinks, are fermented by bacteria on the tooth surface, forming acids. These acids demineralise the enamel protecting the tooth which can lead to tooth decay. The natural salts in saliva neutralise the acid and help the enamel to ‘remineralise’ and harden again.

It’s not just sugar, other types of carbohydrate in food and drinks can be fermented by bacteria to form acid, for example natural sugars found in fruit and cooked starches.

Remineralisation is a slower process than demineralisation so it is the frequency of consuming carbohydrates that is associated with an increased risk of tooth decay. Therefore, it is recommended not to keep snacking on sugary foods or to continously sip sugary drinks.

Dental erosion is the loss of tooth enamel resulting from direct contact with acid without the involvement of oral bacteria. Every time we eat or drink anything acidic, the enamel on our teeth becomes softer for a short while and loses some of its mineral content. Saliva will slowly neutralise this acidity and help the enamel to ‘remineralise’ and harden again. However, if this acid attack happens too often, enamel can be brushed away.

Good oral hygiene in the form of regular brushing, flossing and regular trips to the dentist play an essential part in the prevention of tooth decay, erosion and gum disease. Brush your teeth for two minutes, twice a day with fluoride toothpaste before breakfast and after your last drink before bedtime.

Dentists recommend restricting sugary or acidic foods and drinks to mealtimes. It is recommended not to brush teeth for at least one hour after eating or drinking to allow saliva to neutralise the acidity and harden the enamel.

Dental health and non-alcoholic beverages

The health and well-being of consumers is of primary importance to the soft drinks industry. We continue to advocate responsible consumption of our products. Soft drinks should be consumed in moderation and not sipped continuously.

Soft drinks in general are dietary sources of sugars and/or acid that may be associated with dental caries and erosion, if consumed frequently.

Important factors to consider are:

The composition of the drink: replacement of sugars with non-cariogenic low-calorie sweeteners, pH, amount of acid, presence of calcium, phosphate and fluoride
The mode of drinking: glass, bottle/can, or a straw, which may afford some protection if used correctly
The speed of drinking and how long the beverage is kept in the mouth
The temperature of the drink

Under normal conditions, saliva protects the teeth from damage from foods and beverages by providing a protective protein coating and buffers to neutralise the acids.

Electrolytes

Electrolyte is a term for salts, e.g. sodium (Na+), chloride (Cl-), potassium (K+) and calcium (Ca2+) that have an electrical charge.

Body fluids such as blood and plasma have a high concentration of electrolytes. These electrolytes are important for nerve, heart and muscle cells for carrying electrical impulses e.g. nerve impulses and muscle contractions. The kidneys work to keep the blood electrolyte concentrations constant. During exercise, sports drinks can provide carbohydrates and electrolytes (sodium) to help with absorption of water and aid performance.

Emission reduction

The non-alcoholic beverages sector uses energy throughout its production process, sales equipment and distribution systems. We are building expertise and experience in renewable resources and working towards a more efficient and renewable energy supply.

Initiatives to reduce energy use and emissions include wind turbines, geothermal energy, combined heat and power generation and new cooling gases. In the supply chain, we are working on areas such as truck sharing and the introduction of energy efficient and hybrid distribution vehicles that will allow us to reduce fleet emissions in Europe.

Energy drinks

Energy drinks are part of the soft drink category. They are functional beverages with a stimulating effect. They typically contain a unique combination of specific ingredients including caffeine, taurine, vitamins and other substances with a nutritional or physiological effect.

Energy drinks represent about 2.5% of the total European non-alcoholic beverages market (2022, GlobalData).

View our Code for the Labelling and Marketing of Energy Drinks and check out our energy drinks page.

Energy use

Energy is obviously a key resource for the production and distribution of non-alcoholic beverages and UNESDA members and their suppliers are steadily reducing both energy use and emissions.

The industry has been working for many years to reduce its dependency on energy – through changes in lighting, production processes and bottling equipment as well as the investment in new energy saving technologies and devices.

Flavourings

Flavours are present in virtually every soft drink. They may be obtained from natural or artificial sources and are used to respond to increasing consumer demands for a wide spectrum of different tasting foods and drinks. Natural flavours are derived from a wide range of fruits, vegetables, nuts, bark, leaves, herbs, spices and oils. Artificial flavours are manufactured synthetically.

Fruit juice

Fruit juice is the liquid extracted from fruit by pressing or macerating the flesh. Probably the most recognisable is orange juice, a breakfast table staple, which is extracted from oranges. Other popular juices include apple, pineapple and grape.

Most countries have a definition of purity to entitle the drink to be classified as a “fruit juice.” Within the EU, the name of a fruit or fruits used in conjunction with juice is only legally permitted to describe a product that is 100% fruit juice. Some soft drinks contain fruit juice as an ingredient.

Glass

Glass bottles are sometimes used to package non-alcoholic beverages, especially those sold in cafes, bars and restaurants.

There are two types of bottles – those for single use, which are lighter in weight, and those which are reused and refilled, and so are heavier and more robust as a result.

Glass bottles constituted 5% of all soft drinks’ packaging manufactured in 2022. These bottles are 100% recyclable and can be recycled infinitely in a closed product loop without losing its intrinsic properties. Currently, the EU average collection for recycling of glass packaging is 80.2% (2022 data).

Glass bottles can contain up to 100% recycled content.

More information on glass bottles is available on the European Container Glass Federation and the Close The Glass Loop websites.

Glucuronolactone (D-Glucuronic-gamma-lactone)

Glucuronolactone is typically used in energy drinks. It occurs naturally in the body in connective tissue (tendons and ligaments) as well as in the gums of plants.

Hydration

Keeping the human body well hydrated is essential in ensuring optimum mental and physical functioning. Our body is made up of 60% water. Water plays a critical role in all body functions and metabolisms. Therefore, an adequate fluid intake is critical to allow our body to function at its best. Some of the liquids will come from food, but not in sufficient amounts; the body will need extra intake from liquids, such as beverages.

On average, an adult needs a daily intake of somewhere between 2 to 2.5 litres of water to function normally, and replace the fluids lost through sweating, breathing and going to the bathroom. The exact amount will vary considerably from one person to the next according to variables such as the weather, the amount and type of food being eaten and the amount of energy being expended.

As loss of fluid is essential to many bodily functions, including maintaining a normal body temperature, it is important that we replace lost fluid effectively throughout the day.

Studies prove that dehydration may result in a decrease in general physical performance including excess fatigue, headaches and lack of both concentration and coordination.

Lack of hydration in children and the elderly is a particular risk and must be monitored. Excessive dehydration can be potentially fatal.

The role of soft drinks and hydration

The basic ingredient of a non-alcoholic beverage is always water. Sometimes sugars and/or low- calorie sweeteners and flavours are added. Water represents about 90% of a sugar-containing carbonated drink (even more in low-calorie versions).

Iced coffee

As the name suggests, iced coffee is a drink prepared from cold coffee. However, due to the intrinsic bitterness of brewed coffee, preparation for iced coffee is often by infusing in cold water. This is carried out by allowing the coffee to steep for several hours before filtering.

Many coffee shop chains will sell their popular coffees in an ‘iced’ version; however as sugar does not dissolve in the cold liquid, it needs to be added as a syrup. However sugar substitutes will readily dissolve in cold coffee.

Iced coffee is also available as a soft drink in cans and bottles.

Iced tea

Iced tea is, as the name suggests, a form of cold tea. As a soft drink it is popular throughout the world; the United States even celebrates a ‘National Iced Tea Month’ in June. Although it is often home-made, it became commercially popular in the early part of the 20th century, when a Mr. Richard Blechynden, then the India Tea Commissioner, attended the World’s Fair in St. Louis in 1904. Unable to entice people to take his hot infusion in the summer weather, he and his team took brewed India tea, filled several large bottles, and placed them on stands upside down, allowing the liquid to flow through iced lead pipes. The free iced tea was a welcomed change to thirsty fair goers and a real boon to India tea awareness.

Iced teas are available in a variety of flavours, including lemon, peach, green tea and mango. Iced tea can be carbonated or non-carbonated.

Isotonic drinks

See ‘Sports drinks’.

Isoglucose

Isoglucose, also known as glucose-fructose syrup, is a sweetener used in foods and soft drinks. It is a liquid mixture of approximately equal parts of glucose and fructose from wheat or potato starch to produce the desired level of sweetness. For soft drinks, this is usually in a ratio of 55% fructose to 45% glucose, which is equivalent to the sweetness of normal sugar, sucrose.

Sucrose itself is a molecule made up of fructose and glucose which is broken down by the body during digestion into fructose and glucose. As well as its use in soft drinks, isoglucose is also found in other foods such as salad dressings, breads, biscuits and soups.

Local names for non-alcoholic drinks

Non alcoholic drinks are frequently known by a collective, colloquial name. These include ‘soda’ in the United States, which is a catch-all for all carbonated drinks. These names are frequently derived from an existing soft drink, such as Limonaad or Ginger, or refer to the nature of the drink, such as Sprudel or Fizzy Pop.

Here are some of the names used in various European countries:

Austria	Gespritzter …saft (e.g. Gespritzter Apfelsaft)
Belgium	Soft (FR), Frisdrank (NL)
Bulgaria	Gazirano
Denmark	Sodavand; Læskedrik
Estonia	Limonaad; Karastusjook
Finland	Virvoitusjuoma; Limonadi
France	Soda
Germany	Sprudel; Brause
Greece	Anapsyktika
Hungary	Üdítőital; Üdítő
Ireland	Mineral
Italy	Bibita
Malta	Luminata
Netherlands	Frisdrank; Fris
Norway	Brus
Poland	Napoje gazowane
Portugal	Refrigerante
Romania	Răcoritoare; Suc; Cico
Spain	Refrescos; Gaseosas
Sweden	Läsk
UK	Pop; Fizzy pop; Ginger; Juice

Maltodextrin

Maltodextrin is a complex carbohydrate made up of glucose units in chains of various lengths.

Maltodextrin is often used in sports drinks because it provides a high concentration of carbohydrate with little sweetness.

Mixer

Mixers are non-alcoholic ingredients used in alcoholic or non-alcoholic mixed drinks and cocktails. There are many reasons mixers are used; to add or create new flavours, to dilute or lengthen drinks. They may even be used to add or change the colour or texture of a drink.

Numerous soft drinks are regularly used as mixers, depending on the final drink which is desired. These include common carbonated drinks including soda water, colas, lemonades, tonic waters or ginger ales.

Non-alcoholic drinks

Non-alcoholic drinks, or soft drinks as they are also known, provide hydration and quench the thirst without any of the effects of alcohol-based beverages, such as dehydration or driving impairment. A wide variety and choice of non-alcoholic beverages are available with something to suit every taste and occasion including cordials, fruit drinks, juice drinks and carbonates.

Many social situations, cultures and religions eschew drinking alcohol. Indeed, close to forty percent of the adult population is unable to drink alcohol at any given time for reasons ranging from pregnancy, medical conditions, and designated driving.

See ‘Soft drink’.

Packaging and soft drinks

Packaging protects the quality of beverages and also provides a platform to communicate with consumers by providing information on pack such as details of ingredients or calories. If properly designed and collected, it can be recycled or reused multiple times.

Soft drinks are packaged in a variety of formats: plastic bottles known as PET (polyethylene terephthalate), cans, glass, cartons and pouches. They are also available in a wide variety of sizes.

Plastic beverage bottles are 100% recyclable and are increasingly made from recycled content. In 2022, PET bottles accounted for 65% of soft drink packaging.

When it comes to aluminium cans, 71% or more of all aluminium cans put on the market are recycled globally. In the EU27, aluminium beverage can recycling in 2020 remained high at 73% despite the impact of the new EU recycling reporting rules.

Glass bottles constituted 5% of all soft drinks manufactured in 2022. These bottles are 100% recyclable and can be recycled infinitely in a closed product loop without losing its intrinsic properties. Currently, the EU average collection for recycling of glass packaging is 80.2% (2022 data).

Beverage cartons made up 7% of the packaging used in soft drinks in 2022. Recycling of beverage cartons in the EU has grown steadily in recent years. In 2019, on average, 51% of all beverage cartons in the EU were recycled (based on the then calculation rate) – with rates in some countries like Belgium and Germany of over 70%.

Beverage pouches are typically made from flexible materials such as plastic films and aluminium foil, which provide stability while preserving the freshness of the drinks. They are also lightweight and durable. Pouches are available in various sizes and shapes to accommodate different types of beverages and consumer preferences.

Find out more in our page on beverage packaging types.

View our Circular Packaging Vision infographic.

PET

Beverage plastic bottles, known as PET (polyethyleneterephthalate) containers, are a popular packaging format. They are re-sealable – and so ideal for people on the move who need to stay hydrated, and they are transparent – enabling consumers to see the drink that they are buying.

PET containers are 100% recyclable and the average single-use bottle has reduced in weight by some 50% over the past 10 years.

Our company members also committed to incorporate at least 50% of recycled PET in their single-use PET bottles by 2025 and 100% recycled or renewable PET by 2030.

PET containers, when specifically designed for it, can also be reused several times.

View our Circular Packaging Vision infographic and visit our page.

Phosphoric acid

Phosphoric acid is used as an acidifier in a number of soft drinks, including colas, as well as in foodstuffs.

Some degree of acidity helps to balance the sweetness of a drink. The phosphoric acid used in soft drinks is derived from natural minerals and is completely safe for its intended use. It has been recognised for use as a food additive by health authorities in virtually every country in the world.

Phosphoric acid contains the mineral phosphorus, which is found commonly in soil and water. It is also present in nearly all foods, with especially high levels in protein-rich foods such as eggs, dairy products and meat. Phosphorus is an essential nutrient and contributes to the growth and maintenance of bones and teeth and has an important role in regulating the body’s energy production system.

The average adult consumes 1,000-1,500 mg of phosphorus per day; a soft drink such as a cola contains around 3-4% of that amount in a 250ml serving. By comparison, a hard-boiled egg contains 86 mg of phosphorus.

Pouches

Preservatives

Preservatives are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by microorganisms. The preservatives are one of the major additives’ categories that are used in food processing and have been evaluated many times and confirmed to be safe by the European Food Safety Authority (EFSA).

Maximum levels of preservatives are set depending on the food type. The levels have been defined based on the technological necessity of the product type. In addition, bacteria, yeasts and moulds differ in their susceptibility and therefore different types of preservatives are required to kill the microorganisms.

Why are preservatives important?

Preservatives have a long history of safe use in food products.

Food preservation is one of the oldest technologies used in the food processing through methods such as heating, dehydration or smoking.

The factors that affect the microbial growth in a food product are the water activity, the pH, the presence or absence of oxygen, the availability of nutrients and the temperature.

Since foods are an excellent source of nutrients for the attraction and growth of microorganisms, causing problems such as bad taste, unpleasant smell and poor appearance, the preservatives aim at altering those conditions where microorganisms grow and prevent their growth. The main purpose of preservatives is to maintain the safety of food for human consumption, retain its nutritional value and its overall quality.

There are three types of preservatives; antimicrobials which inhibit the activity or growth of microorganisms and moulds, antioxidants which are used to prevent the oxidation of vitamins, minerals and lipids of foods, and anti-browning agents which prevent both enzymatic and non-enzymatic browning of foodstuffs.

Preservatives in non-alcoholic beverages

Since soft drinks are high in water activity and some of them are rich in vitamins and minerals, they are an attractive environment for microbes. The usually low pH of the soft drinks, due to carbonation, the sugar content in some of them and the addition of preservatives help to inhibit the growth of microbes and bacteria.

The type of the chemical preservatives that can be used in soft drinks depends on the chemical and physical properties of both the antimicrobial preservatives and the soft drink. Low or high pH of the product, the presence of vitamins, the packaging and the storage conditions of the product will determine whether preservatives are necessary and what type should be used in order to prevent the growth of microorganisms.

The main preservatives allowed and used in soft drinks are sulphur dioxide, sorbic acid and its salts and benzoic acid and its salts.

Sulphur dioxide (E220) and sulphites

Sulphur dioxide and sulphites have been extensively used as antimicrobials for many centuries and are very effective preservatives. The oldest reference on sulphur dioxide dates back to Roman times when sulphur was burnt and the unfermented juice exposed to the fumes to help in the preservation of the wine. Sulphites were added to casks of lemon and lime juices in the nineteenth century to preserve the fruit juice and help to prevent scurvy on ocean-going ships.

The free forms of sulphites are more active than the bound forms of sulphur dioxide. Sulphites have numerous functions apart from their antimicrobial activity, as they are also used as antioxidants, anti-browning agents and colour stabilisers.

Sulphites are used in soft drinks in order to control the growth of undesirable microorganisms such as yeasts and act as antioxidants to prevent browning reactions occurring.

Sulphur dioxide and sulphites are known to cause allergic reactions in certain sensitive consumers notably those with asthmatic conditions. These reaction occur more commonly when sulphur dioxide gas is used or wine is ingested as the levels are usually much higher than those found in soft drinks. However, European legislation lays down detailed rules for the mandatory labelling of the additives used in a product so as to enable the consumers to make informed choices and avoid the consumption of those additives when necessary.

Sorbic acid (E200) and its salts

Sorbic acid and its salts (also known as sorbates) is a very effective preservative against yeasts, moulds and bacteria. The antimicrobial effectiveness of sorbate depends on the physical and chemical properties of the soft drink, including pH, other additives present, processing, packaging, storage temperature and storage length. The salts are more frequently used as they are more soluble than the acid form.

Sorbic acid is an effective antimicrobial preservative but high levels can affect the taste of a product. Benzoates and sorbates are often used in combination, especially where the soft drink is highly acidic.

Benzoic acid (E210) and its salts

Benzoic acid occurs naturally in various berries notably cranberries, cinnamon, plums, currants, cloves etc. It has long been used to inhibit microbial growth in many products including non-alcoholic beverages, jams and emulsified sauces. The salt of the benzoate is more stable than the acid form and more soluble in water making the benzoates a favourable choice for the soft drinks industry.

Sodium Benzoate has been in use for more than 100 years and is widely used by the food and beverage industry to maintain quality and taste. It is approved for use in soft drinks by the European Union as well as other international regulatory bodies including the United States, Australia, Canada and Japan.

Benzoic acid is very effective against moulds, yeasts and bacteria. It is particularly well suited for use in soft drinks, such as carbonated , still and juice beverages because it works best between pH levels of 2 – 4. The composition of the drink therefore has an effect on its efficiency and suitability for use.

When ascorbic acid (vitamin C) is present as an ingredient in beverages along with sodium benzoate, benzene formation may occur under certain conditions. Formation of benzene is exacerbated in beverages if they are stored for extended periods at elevated temperatures. Although the levels and frequency at which such benzene formation has occurred in the past has not been considered to pose a public health risk, the soft drinks industry has developed methods to prevent or minimize its occurrence. In recent years the use of benzoates has been reduced because of new processing techniques but it is still necessary to use these preservatives in some beverages to maintain their quality.

Are preservatives safe?
Like all additives, preservatives have to be approved for use in drinks and foods before they can be used. Expert organisations such as the Scientific Committee for Food, the European Food Safety Authority and the Joint FAO/WHO Food Additives Committee have examined the safety of each preservative and made recommendations on their use including maximum levels. Such recommendations are taken up by governments both nationally and at European level so that food and drinks can be preserved effectively whilst ensuring the food is safe to consume.

Recycling and soft drinks

The recycling rates of beverage packaging are amongst the highest of the packaging industry in Europe.

UNESDA members package products in glass, aluminium, steel, PET and cartons, and have led the way in encouraging the collection, recovery and recycling of their packaging.

PET (plastic) bottles

PET is recovered through industry recovery systems and sorted into different colour fractions. This sorted post-consumer PET is crushed, pressed into bales and offered to recycling companies.

In 2022, PET bottles accounted for 65% of soft drinks containers. The sorted for recycling rate for PET beverage bottles alone was estimated to be 75%, compared to 61% in 2020.

These bottles are 100% recyclable and are increasingly made from recycled content.

UNESDA member companies are committed to incorporating at least an average 50% of recycled PET in single-use PET bottles by 2025 and 100% recycled or renewable PET by 2030.

For more information on PET bottles, please visit the PETCORE Europe website.

Aluminium cans

For more information on beverage cans, head to the Metal Packaging Europe website.

Glass bottles

These bottles are 100% recyclable and can be recycled infinitely in a closed product loop without losing its intrinsic properties. Currently, the EU average collection for recycling of glass packaging is 80.1% (2021 data). Glass bottles can contain up to 100% recycled content.

More information on glass bottles is available on the European Container Glass Federation and the Close The Glass Loop websites.

Cartons

Recycling of beverage cartons in the EU has grown steadily in recent years. In 2019 on average, 51%*of all beverage cartons in the EU were recycled – with rates in some countries like Belgium and Germany of over 70%.

More information on beverage cartons can be obtained from the Food and Beverage Carton Alliance (FBCA).

Soda water

Soda refers most commonly to soda water, which is a drink made by dissolving carbon dioxide into water under pressure, making it sparkling. The name soda comes from sodium salts and other regulators to deliver a taste similar to mineral water (the process of adding carbon dioxide to water forms an acid, carbonic acid). To reduce the acidity, alkaline salts such as sodium bicarbonate are added, hence the name.

Soda water is consumed on its own as a refreshment or as a mixer for a variety of other drinks, including fruit juices and some alcoholic drinks. It is a common addition to dilute other drinks and make them ‘long’.

Soda water was invented in the 18th Century by Joseph Priestley who discovered that he could infuse water with carbon dioxide when he suspended a bowl of water above fermenting beer at a local brewery in Leeds, England. The process was commercialised by an amateur Swiss scientist by the name of J.J. Schweppe. The drink was quite fashionable for a while, with the home soda syphon, a device for dispensing pressurised soda water, a common sight in the early- to mid-20th century.

Nowadays, commercial soda water for siphons is made by chilling filtered plain water to 8 degrees Celsius, adding an alkaline compound to reduce acidity and then pressurising with carbon dioxide. This gas dissolves in the water, and then a further addition of carbon dioxide is added to pressurise the siphon to approximately 120 pounds per square inch, around 50% than is found in champagne.

Americans use the term ‘soda’ when referring to any carbonated soft drink; soda water – the unflavored variety – is known as ‘club soda’ or seltzer, after the German town of Selters an der Lahn, near Hesse.

Sodium benzoate (E211)

Sodium benzoate is a preservative approved worldwide to maintain quality and taste in foodstuffs. As well as its use as a preservative to maintain the microbiological safety of foodstuffs, sodium benzoate also occurs naturally in a wide range of foods, such as cranberries, at levels that are usually much higher than those at which it is used as a preservative.

Sodium benzoate is approved by the European regulatory authorities. It is safe and, as normally consumed, has no negative effects on health.

All drinks in which sodium benzoate has been added carry clear labelling in the ingredients list on the bottle or can.

Soft drink

A drink is referred to as ‘soft’ to distinguish it from a so-called ‘hard’ drink or hard liquor so a soft drink refers to a non-alcoholic drink.

The criteria for what precisely constitutes a soft drink vary from country to country. Normally, soft drinks are drunk chilled or at room temperature. Iced teas and coffees and drinks made with fruit squashes or cordials are classified as soft drinks.

The great variety of non-alcoholic beverages includes sugar-containing, low-calorie and non-calorie beverages. This variety, along with clear and precise labelling, enables individuals to buy the beverage that is appropriate for their lifestyle and physical activity levels. Thanks to such a variety and choice, there is a non-alcoholic beverage to suit every age group, thirst, taste and situation.

The non-alcoholic beverages industry is constantly developing innovative flavours. The wide range of flavours has expanded far beyond colas and fruit flavours and consumers can now choose from flavours such as herbs, plant extracts and tea. Producers are creating versions with reduced sugar, as well as “light”, sport drinks, new age and “energy” drinks and sparkling and still waters, with and without added flavours. Beverages include diet, low calorie and no added sugar variants. Fortified drinks provide extra vitamins, minerals and other functional ingredients to consumers that choose them.

Soft drinks are consumed because they are thirst quenching, as an accompaniment to a meal, for pure enjoyment, for hydration, as an alternative to alcoholic beverages or just for fun.

Soft drink closures

Soft drink containers can have a number of types of sealing or closures and which one is used depends on a number of factors including the size of the container, whether it will be resealed and what type of drink it contains.

Tethered caps

Tethered caps are caps designed to stay attached to the rest of the container. According to the EU Single-Use Plastics Directive (SUPD), from July 2024, beverage containers that have caps and lids made of plastic are only allowed on the EU market if the caps and lids remain attached to the containers during their intended use stage.

This aims to ensure that the cap gets collected with the containers for recycling, helping to reduce packaging litter.

Screw tops

Screw tops or screw caps are commonly used on re-sealable bottles, and can be used for both still and carbonated drinks. The majority of soft drink bottles use plastic caps on plastic bottles.

However metal screw tops are also used, usually on glass bottles, more commonly for juices and cordials.

For both metal and plastic, there is usually a tamper-proof security attachment to the cap, consisting of a ring that is detached when the bottle is first opened, remaining on the neck of the bottle. If the ring has not been detached, the bottle has not previously been opened.

Due to the fact they are re-sealable, screw top bottles – especially lighter, plastic versions – are portable and are popular with sports people or people on the move such as walkers or cyclists.

Ring pulls

Canned soft drinks are sold with a fitted ring pull to open them. The ‘stay-on tabs’ that we are familiar with today were introduced in the 1970s and allow consumers to open their soft drink with ease as well as ensuring safety and facilitating recycling of the whole can.

Crown caps

Crown Caps or crown corks were the first common soft drink closure and this method of sealing bottles is still in wide use around the world. The crown cap is normally used with glass bottles, for relatively small size – as it cannot be effectively re-sealed.

Normally a bottle sealed with a crown cap is ‘popped’ with a bottle opener and the crown cork thrown away (the glass bottle will be recycled), although some crown caps can be twisted off by hand.

Sports drinks

Sports drinks are specifically designed to provide fluid and fuel (carbohydrate) before, during and after exercise.

During exercise the working muscles produce heat and this heat must be dissipated in order to keep the body temperature within safe limits.

Sweating, and its evaporation from the skin, is our most effective mechanism for regulating body temperature. If fluid lost as sweat is not replaced during exercise, the resulting dehydration can quickly impair performance. As little as a 2% of body weight lost as fluid (i.e. 1.5 litres for an average 75kg male) can result in a decrease in both mental performance (e.g. reduced concentration/decision making ability) and physical performance (fatigue/reduced muscular strength).

Replacing lost fluid is thus vitally important both for maintaining sporting performance and also for minimising risks to health. Sports drinks have been specially designed to contain both carbohydrate and electrolytes which work to promote rapid absorption from the small intestine and increase retention of ingested fluid.

Isotonic Drinks

Isotonic drinks are those which mimic the balance of salt and sugar normally found in the body;; normally at about 6 to 8% carbohydrate by volume. Isotonic drinks rapidly replace fluids lost by sweating and supply a boost of carbohydrate. Such drinks are the preferred choice for the majority of athletes – middle- and long-distance running or team sports.

Hypertonic Drinks

Hypertonic sports drinks contain a higher concentration of salt and sugar than the human body and higher levels of carbohydrate than isotonic drinks. These are typically used to supplement daily carbohydrate intake normally after exercise, in order to top up muscle energy stores. Athletes who take part in ultra distance events, where sustained high levels of energy are required, may also use these drinks in conjunction with isotonic drinks and/or water.

Hypotonic Drinks

Hypotonic sports drinks have a lower level of carbohydrates than isotonic drinks. These can quickly replace fluids lost by sweating. They are favoured by athletes who need to maintain fluid without the boost of carbohydrate, or the potential for weight gain, such as gymnasts and jockeys.

Sugars

Sugars are carbohydrates and are a source of energy for the body. They are used in soft drinks to provide sweetness and mouthfeel to enhance the overall taste experience. A no-sugar or ‘sugar free’ drink contains no more than 0.5g sugars per 100ml. A low-sugar drink contains no more than 2.5g sugars per 100ml. These thresholds are set out in European legislation governing nutrition claims.

Sugars can be found naturally in fruits, berries, vegetables and honey or are used in the home or by food manufacturers as an ingredient in making other foods and beverages, including soft drinks.

There are no nutritional differences among sugars, whether they are naturally occurring or whether added to beverages or food. The most common sugars in soft drinks include:

• Sucrose – a disaccharide or double sugar made of equal parts of glucose and fructose. This sugar is commonly known as ‘table’ or ‘white’ sugar and is found naturally in sugar cane and sugar beet, as well as in many fruits and vegetables.

• Fructose – a monosaccharide or single sugar. It is also present in many fruits, vegetables and honey as either the monosaccharide itself or in combination with glucose as the disaccharide sucrose. Fructose is about 1 ½ times sweeter than sucrose.

• Glucose – is a monosaccharide, a single sugar. It is also present in some fruits, vegetables and other foods and beverages on its own or as part of disaccharides; sucrose (in combination with fructose), maltose (in combination with another glucose) or lactose (in combination with galactose).

Maltose and lactose are less sweet than sucrose. Some soft drinks may contain glucose syrup, which is a mixture of water and glucose.

• Glucose-fructose syrup also known as ‘isoglucose’ – a liquid mixture of approximately equal parts of glucose and fructose from wheat or potato starch – is used sometimes to sweeten foods and drinks and has about the same sweetness as sucrose.

Here is the amount of sugar usually found in different types of beverages:

• Soft drinks (100ml): 10-12g (‘regular’ options)
• Apple juice (100ml): 7-19g
• Grape juice (100ml): 12-18g
• Orange juice (100ml): 6-11g
• Bubble tea (100ml): 12g
• Ice-cream (100ml): 16g

Check out this brochure to learn all you need to know about sugars.

Want to know 9 facts about sugars? Watch this video.

Syrup

A syrup is a thick, viscous liquid, which contains a large quantity of dissolved sugars. Syrups are frequently used in making up many beverages, as they overcome the difficulty of dissolving crystalline sugar in cold liquids, as the sugar is already in liquid form.

In bars a ‘soda gun’ is often used to dispense popular drinks and well-known brands using water, carbon dioxide and the drink flavouring in the form of a syrup. These are known as ‘post mixes’ and allow for a number of syrups to be available to offer a range of brands from a single dispenser.

Sweeteners

Low- and no-calorie sweeteners are food ingredients used in foods and drinks to provide a sweet taste with no or hardly any calories. This makes them a useful tool in helping consumers to manage their total calorie intake as part of a healthy lifestyle.

Low- and no-calorie sweeteners have a much higher intensity of sweetness per gram than sugar, which is the reason why they can be used in very small quantities to achieve the same level of sweetness of sugar. The four most frequently used sweeteners in soft drinks in Europe are acesulfame K, aspartame, steviol glycosides (stevia) and sucralose.

Visit our sweeteners page.

Taurine

Taurine is a sulphur-containing amino acid which is not incorporated into proteins, but is involved in a wide range of biological processes.

In healthy humans, dietary foodstuffs are the main sources of taurine, however taurine can be synthesised widely amongst species including humans. Approximately 0.1% of the total human bodyweight comes from taurine.

Taurine is one of the main ingredients in energy drinks. In 2009 and 2015, in line with numerous health authorities across the world, the European Food Safety Authority (EFSA) – which is the risk assessment body for food and feed safety in the European Union – concluded that the exposure of taurine at levels presently used in energy drinks is not a safety concern.

Tethered caps

Tethered caps are caps designed to stay attached to the rest of the container.

According to the EU Single-Use Plastics Directive (SUPD), from July 2024, beverage containers that have caps and lids made of plastic are only allowed on the EU market if the caps and lids remain attached to the containers during their intended use stage. This aims to ensure that the cap gets collected with the containers for recycling, helping to reduce packaging litter.

Tonic water

Tonic water is a carbonated drink containing quinine. The drink has its origins as a malaria prophylaxis but now has a significantly lower quinine content and is drunk for its distinctively bitter taste. The original medicinal tonic water originally contained only carbonated water and a large amount of quinine. Nowadays, however, modern tonic water contains considerably less quinine, and lends only flavour and no medicinal benefit. These versions are much less bitter, and are also usually sweetened, either with natural sweeteners such as corn syrup or sugar, or low-calorie sweeteners to make a diet or light version.

Tonic water is a vital component of gin and tonic, but is also a popular soft drink in its own right, often served with a slice of lemon or lime.

Vitamin C (ascorbic acid)

Vitamin C, also known as ascorbic acid, is found in citrus fruit juices and at varying levels in other fruit juices, and can also be added to soft drinks. It is an important contributor to maintaining healthy cellular activity, reducing tiredness and fatigue, and the functioning of the immune and nervous systems. It is important for collagen formation, essential for the structure of bones teeth, gums, skin and blood vessels and for the absorption of iron.

Water

The basic ingredient of a non-alcoholic beverage is always water. Sometimes a sweetener – such as sugar or a low-calorie sweetener – and a flavour are added. Water represents about 90% of sugar- containing carbonated drinks (even more for low-calorie versions) and of fruit juices and 100% of bottled waters.

UNESDA members recognise the value of water. It is a key resource for non-alcoholic beverages, being by far its major ingredient. Furthermore, water is critical to ensuring a sustainable supply of the agricultural ingredients we depend on.

We understand that water is a local issue and the action we take must address the needs of the local watersheds where we operate and source our ingredients.

Our members’ water stewardship aims to protect and restore watersheds to conserve water resources. We do this by continuously working to improve water efficiency by reducing the amount of water used in production, and by optimising water use by reusing and recycling water as much as possible. We also work hard to promote efficient agricultural water use and we work with local partners on water replenishment programmes to return water to nature and communities.

We welcome the increased policy attention for water stewardship and the importance of nature- based solutions, which include water replenishment programmes.

WELCOME TO OUR DRINKOPAEDIA!

Our online tool provides essential information on soft drinks to satisfy your curiosity and expand your knowledge of both our beverages and our industry. Start exploring now!

WELCOME TO OUR DRINKOPAEDIA!

Our online tool provides essential information on soft drinks to satisfy your curiosity and expand your knowledge of both our beverages and our industry. Start exploring now!

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WELCOME TO OUR DRINKOPAEDIA!

Our online tool provides essential information on soft drinks to satisfy your curiosity and expand your knowledge of both our beverages and our industry. Start exploring now!

WELCOME TO OUR DRINKOPAEDIA!

Our online tool provides essential information on soft drinks to satisfy your curiosity and expand your knowledge of both our beverages and our industry. Start exploring now!

Current water challenges

A situation driven by a combination of factors