DOCSLIB.ORG

LCA of Rivella and Michel Soft Drinks Packaging

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
LCA of Rivella and Michel Soft Drinks Packaging LCA of Rivella and Michel soft drinks packaging A Seed Sustainability project Master Thesis Spring Semester Geneviève Doublet 16.07.2012 Supervising Professor Prof. Dr. Stefanie Hellweg Supervisor Dr. Andy Spörri Project coordinator Dr. Michael Bürgi Statement regarding plagiarism when submitting written work at ETH Zürich By signing this statement, I affirm that I have read the information notice on plagiarism, independently produced this paper, and adhered to the general practice of source citation in this subject-area. Information notice on plagiarism: http://www.ethz.ch/students/semester/plagiarism_s_en.pdf Supervisor Andy Spörri Student Geneviève Doublet Place and date: Zurich, July 16, 2012 Signature _________________________ Impressum Author Geneviève Doublet [email protected] Institute Institute of Environmental Engineering (IFU) at ETH Zürich Chair of Ecological Systems Design (ESD) ETH Zürich, July 16, 2012 Abstract The Seed Sustainability platform, an initiative from ETH Sustainability, has set up a partnership between the soft drinks manufacturer Rivella AG and the Swiss Federal Institute of Technology Zürich. The Seed project is aimed at assessing the sustainability of Rivella AG’s products. Rivella and Michel beverages have been assessed in the master thesis of (Eyman 2012) and in the bachelor thesis of (Knecht, Lanners et al. 2012), respectively. The focus of the present master thesis is on packaging. This thesis will perform a life cycle assessment (LCA) of refillable glass bottles and one-way PET bottles from their production to their disposal. Refillable glass bottles and one-way PET bottles are used in catering and retailing, respec- tively. Rivella AG requested a comparison between Rivella 50 cl PET and Rivella 33 cl glass bottles, as well as a comparison between Michel 75 cl PET and Michel 100 cl glass bottles. Due to different packaging volume and the reuse of glass bottles, the functional unit is based upon delivering a certain amount of beverage to the final customer. The functional unit for the Rivella comparison is the delivery of 9.9 l of Rivella soft drink in 19.8 PET bottles or in one glass bottle refilled 30 times. The functional unit for the Michel com- parison is defined as supplying 15 l of Michel juice in one glass bottle refilled 15 times or in 20 PET bot- tles. Glass and PET bottles are produced with primary and secondary material, i.e. cullets or recycled PET- Flakes and are recycled at their end-of-life into secondary material. This study applies and discusses two modelling approaches dealing with the allocation of the secondary material, namely the recycled content and the avoided burden approaches. Both methods show that Rivella and Michel refillable glass bottles have lower environmental impacts with regard to the ecological scarcity 2006 and the IPCC 2007 100 years methods. For glass bottles, the bottling process produces 50 % of the packaging’s environmental impacts. Other important life cycle steps are the bottle’s capping and the distribution to caterers, whose contributions are 20 % and 14 %, respectively. Because glass bottles are reused multiple times, the bottle’s manufac- ture is credited with less than 12% of the product’s impacts. For PET bottles, the manufacture of the PET bottle accounts for 60 % of the burden, while the second largest contribution is the bottling process with 20 %. Secondary and tertiary packaging amount to 5 % and the bottle incineration in MSWI accounts for 7 %. From the results, it can be concluded that refillable glass bottles should not be replaced by one-way PET bottles in catering. Due to their weight, one-way glass bottles are also not an alternative to PET bottles in retailing. Within each packaging, the sensitivity analysis shows that optimisation of the packaging weight and the recycled content should be set as priorities for both packaging types. From a wider perspective, beverage dispensing machines should be considered as an alternative to glass bottles in the catering sec- tor. Last but not least, the current trend to produce PET from renewable resources is not sustainable from an overarching LCA perspective. LCA of Rivella and Michel soft drinks packaging LCA of Rivella and Michel soft drinks packaging Table of Contents Table of Contents 1 Introduction .......................................................................................................................... 1 2 Methods ................................................................................................................................ 2 2.1 LCA methodology .................................................................................................................. 2 2.2 Goal and scope definition ..................................................................................................... 3 2.2.1 Outline of the study .............................................................................................................. 3 2.2.2 Life cycles of glass and PET packaging ................................................................................... 3 2.2.3 Modelling approaches on recycling of materials .................................................................. 6 2.2.4 Functional unit and reference year ....................................................................................... 6 2.3 Life Cycle Inventory ............................................................................................................... 7 2.3.1 Transport ............................................................................................................................... 7 2.3.2 Bottle manufacturing ............................................................................................................ 7 2.3.3 Bottling at Rothrist ................................................................................................................ 8 2.3.4 Closure and label ................................................................................................................... 9 2.3.5 Secondary and tertiary packaging ......................................................................................... 9 2.3.6 Distribution and selling ....................................................................................................... 10 2.3.7 Collection and sorting ......................................................................................................... 11 2.3.8 Recycling of PET bottles ...................................................................................................... 12 3 Results ................................................................................................................................. 14 3.1 Vetropack packaging glass .................................................................................................. 14 3.2 Rivella .................................................................................................................................. 14 3.2.1 Ecological scarcity method .................................................................................................. 14 3.2.2 Global warming potential .................................................................................................... 15 3.3 Michel .................................................................................................................................. 16 3.3.1 Ecological scarcity method .................................................................................................. 16 3.3.2 Global warming potential .................................................................................................... 17 3.4 Avoided burden approach ................................................................................................... 18 3.4.1 Rivella .................................................................................................................................. 18 3.4.2 Michel .................................................................................................................................. 19 3.5 Sensitivity analysis ............................................................................................................... 19 3.5.1 Rivella .................................................................................................................................. 19 3.5.2 Michel .................................................................................................................................. 20 3.5.3 Update primary PET production .......................................................................................... 21 3.5.4 Glass bottle versus PET bottle ............................................................................................. 21 4 Discussion ........................................................................................................................... 23 4.1 Areas with potential for improvement ............................................................................... 23 4.2 Alternative packaging .......................................................................................................... 24 4.3 Recycled content approach versus avoided burden approach ........................................... 25 4.4 Energy production at MSWI ................................................................................................ 26 4.5 Uncertainties ......................................................................................................................
Load more

Recommended publications
  • 47Th International Physics Olympiad Switzerland Liechtenstein Zurich, 11 – 17 July 2016
    47th International Physics Olympiad Switzerland Liechtenstein Zurich, 11 – 17 July 2016 47th International Physics Olympiad Switzerland Liechtenstein Zurich, 11 – 17 July 2016 Editorial 5 The International Physics Olympiads (IPhO) is a competition for high-school students whose interest in physics goes beyond school activities. Participants are chosen based on a national selection pro- cess. The five best students of each country may participate in the IPhO. The IPhO is organized in a different country every year. Switzerland and the Principality of Liechtenstein were chosen to be the host countries of the IPhO 2016. We were proud to welcome 398 participants from 84 countries and a total of 654 guests, making IPhO 2016 the largest IPhO in history. From initial planning to the final days of preparation we realized what an enormous effort is needed to organize an IPhO. The specific requirements of an IPhO as a competition with rules, but also the expectations of the participating delegations, require a huge financial budget, enormous personnel resources, a detailed planning process and a lot of know-how in event logistics, communication, fundraising, hospitality, IT and — last but not least — physics. The expectations regarding the quality of the organization, hospitality and infrastructure of an IPhO, as well as the number of participants, are rising every year. These observations lead us to fear it will become impossible for many participating countries to ever host and finance an IPhO. One way to tackle this problem is by means of innovation. In order to face logistical challenges, reduce the amount of paper needed, and minimize the time and workload for both Leaders and Or- ganizers, we developed an innovative online translation and exam management tool.
    [Show full text]
  • Nachtflug-Drinks-Food-Karte.Pdf
    @bar_nachtflug on Instagram www.nachtflug.ch STÜSSIHOFSTATT 4, 8001 Zürich +41 442619966 FOOD Small Tasting Bowl 6,5 Cheese & Olive Plate 16,5 Panino Romana (Bündnerfleisch, Tomato, Manchego) 15,5 Panino Caprese (Mozzarella, Tomato, Basil) 15,5 Bünderfleisch with shave Parmesan and dressing 31 Nachtflug Platter Small ( Bündnerfleisch, Manchego, Olives, 31 Pickels, Peppers with cheese, Dry Tomatoes, Mozzarella) Nachtflug Platter Large 55 BEERS Beers on Tap 33cl/50cl Hürlimann Lager 5,5/8,5 Valaisanne Pale Ale 6,5/9,5 Schneider Weisse 6,5/9,5 Feldschlösschen Amber 6,5/9,5 Beers by the bottle Brooklyn Lager (33cl) 8 Feldschlösschen Bügel (50cl) 9 Feldschlösschen Lager Alkoholfrei (33cl) 7 Feldschlösschen Weizen Alkoholfrei (33cl) 7 Jever (50cl) 9 Corona (33cl) 7, 5 San Miguel Fresca (33cl) 7, 5 Sagres (33cl) 7, 5 Magner’s Apple Cider (50cl) 9,5 Celia-Gluten Free Beer (33cl) 7, 5 MULES 17 CHF Moscow Mule Vodka, Lime, Ginger Beer Mexican Mule Tequila, Lime, Ginger Beer Chile Mule Pisco, Lime, Ginger Beer London Mule Gin, Lime, Ginger Beer Monkey Mule Monkey Shoulder, Lime, Ginger Beer Cuban Mule Havana 3yr, Lime, Ginger Beer Caribbean Mule Sailor Jerry, Lime, Ginger Beer CLASSIC 18 CHF Pisco Sour Pisco, Lemon, Sugar, Egg White, Angostura Bitter Basil Smash Gin, Basil, Lemon, Sugar Espresso Martini Vodka, Kahlua, Espresso Cosmopolitan Vodka, Triple sec, Cranberry Juice, Lime Mojito Rum, Lime, Fresh Mint, Sugar, Soda Margarita Tequila, Triple sec, Lime Whisky Sours Whisky, Lemon, Sugar, Egg White, Bitter CLASSIC 18 CHF Gimlet Gin, Rose’s Lime Cordial,
    [Show full text]
  • Whey and Its Utilization
    Int.J.Curr.Microbiol.App.Sci (2016) 5(8): 134-155 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 5 Number 8 (2016) pp. 134-155 Journal homepage: http://www.ijcmas.com Review Article http://dx.doi.org/10.20546/ijcmas.2016.508.016 Whey and its Utilization Silviya R. Macwan*, Bhumika K. Dabhi, S.C. Parmar and K.D. Aparnathi Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand- 388001, Gujarat, India *Corresponding author ABSTRACT Whey is a by-product of the dairy industry, which for years was thought to be insignificant and was either used as an animal feed or it was disposed of as waste. K e yw or ds Considering that over 145 million tons of whey is produced worldwide annually, the desire for new methods to utilise whey can be appreciated. Over the last years Whey, several studies were carried out concerning the importance of whey is nutritional nutritional value and the properties of its ingredients. It is now accepted that main content, value, whey whey proteins, have antimicrobial, antiviral and anti-oxidant properties. Due to the utilization. substantial difficulties encountered in the treatment of whey as a biological waste and its high potential to be valuable raw material for added value food and bioactive substances production the later tend to be the only accepted and popular Article Info trend of dealing with this dairy industry by-product. Productions of whey proteins Accepted: by ultrafiltration, lactose hydrolysis products, and the use of whole whey or whey 12 July 2016 permeate as a fermentation feedstock are possible options.
    [Show full text]
  • FRUIT PROCESSING 5/2012 P. 169-172
    ms_Rivella_Packaing_fp_05-2012 11.09.12 13:51 Seite 169 • ECO SHRINK TUNNEL • INNOPACK KISTERS • PACKAGING • RIVELLA • PACKAGING ALL SET FOR THE NEXT DECADE SWISS RIVELLA AG DECIDES ON KHS UPGRADE FOR INNOPACK KISTERS PACKAGING EQUIPMENT AND BENEFITS FROM WIDE RANGING ADVANTAGES R. Kuntz In 2012, the Swiss soft drink Rivella will be celebrating water and herbal flavorings until he had developed a its 60th birthday and will be looking back on an beverage which he felt tasted particularly good. He kept eventful history. An eventful history which, amongst the recipe for this new soft drink to himself. To the pres- other things, has led to Rivella being one of the best- ent day, it is securely locked away in a safe and is known known and most popular brands in Switzerland today. to only a few entrusted persons. The new development According to a market study by the Young & Rubicam was also missing a suitable brand name. Barth’s sugges- Group, Rivella has become one of the Top 20 power tion was that the brand name should be short, memo- brands in the country. An eventful history, in which, rable and easy to pronounce in all languages. Derived with innovative technical systems, KHS has success- from the Tessin village „Riva San Vitale“ and the Italian fully participated for more than 30 years. Roger term „Rivelazione“ (translated as „revelation“), Barth Wymann, Maintenance Manager of Rivella AG says, finally decided on the name Rivella. „We rely on KHS equipment in all our filling and pack- aging lines. Even in retrospect, we believe that this is GUIDING PRINCIPLE FOR ALL STAFF „WE ARE RIVELLA“ exactly the right strategy, for as well as the technical The moment finally arrived in 1952 and Barth founded solution, KHS service and advice are always spot-on.“ Rivella AG.
    [Show full text]
  • Sustainable Soil Management in Ski Areas: Threats and Challenges
    sustainability Review Sustainable Soil Management in Ski Areas: Threats and Challenges Emanuele Pintaldi 1, Csilla Hudek 1, Silvia Stanchi 1,2 ID , Thomas Spiegelberger 3 ID , Enrico Rivella 4 and Michele Freppaz 1,2,* ID 1 Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy; [email protected] (E.P.); [email protected] (C.H.); [email protected] (S.S.) 2 NATRISK, Interdepartmental Research Centre on Natural Risks in Mountain and Hilly Environments, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy 3 National Research Institute of Science and Technology for Environment and Agriculture, Research Unit Mountain Ecosystems, University Grenoble Alpes, 2 rue de la Papeterie, F-38402 St-Martin-d’Hères, France; [email protected] 4 Agenzia Regionale per la Protezione Ambientale—ARPA Piemonte, via Pio VII 9, 10135 Torino, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-011-670-8514 Received: 29 September 2017; Accepted: 16 November 2017; Published: 22 November 2017 Abstract: The skiing industry often represent the main contribution to mountain regions’ economy, by providing several economic benefits and the improvement of services and infrastructure. Ski resorts also play a crucial role as an impacting factor, causing severe changes on Alpine landscape and ecosystems. In particular ski runs construction and operation have considerable impacts on alpine soils, influencing their chemical and physical properties which affecting the establishment and development of plant communities. The work provides a description of the changes in soil properties and the related effects on vegetation.
    [Show full text]
  • Determinants of Soft Drink Consumption
    Master Thesis Determinants of soft drink consumption Differences by socioeconomic status Vincent Jansen Wageningen University July 2014 Wageningen University – Department of Social Sciences MSc Thesis Chair Group - Health and Society Determinants of soft drink consumption Differences by socioeconomic status July 2014 Msc Management, Economics and Consumer studies Specialisation Health and Society Author: Vincent Jansen Supervisor: Dr. Kirsten Verkooijen Thesis code: HSO 80333 Abstract Background: Regular soft drink consumption has been associated with increased health risks. Meanwhile, the consumption level of soft drinks in western societies is still very high. This means that intervention programs targeting regular soft drink consumption could contribute to public health. Interventions would need to target specific determinants of regular soft drink consumption in order to be effective. Research has shown that people with a low socioeconomic status (SES) have a higher intake than people with a high SES. However, little research has been done on determinants of regular soft drink consumption within specific SES groups. By tailoring to specific SES groups, more effective intervention programs for, for example, a low SES community could be devised. Objective: This study aims to gain insight into the possible differences in determinants of regular soft drink consumption between adult SES groups. This will be achieved by mapping out the trends, patterns and determinants that can be currently found in literature, determining if and how the determinants differ per SES group and by using quantitative research to fill in the knowledge gap about SES specific determinants of soft drink consumption that is left after going through the literature. Methods: Literature research was performed, including a literature study which resulted in 24 articles that identified significant determinants for soft drink consumption.
    [Show full text]
  • ABSTRACT DEVELOPMENT of a BEVERAGE from WHEY Whey Is a Byproduct of Cheese Manufacture. Although Highly Nutritious, Every Year M
    ABSTRACT DEVELOPMENT OF A BEVERAGE FROM WHEY Whey is a byproduct of cheese manufacture. Although highly nutritious, every year millions of tons of whey are discarded as waste. There are several uses that whey is put to, such as cattle feed, fertilizer, and in the food industry as a protein source, after sufficient treatment. These treatment methods are expensive, but necessary, as whole whey by itself carries an unpleasant cheesy taste and aroma. Whey was treated with activated carbon and then formulated into a suitable beverage with a suitable stabilizer. Activated carbon treatment was successful in marginalizing the color and odor. Color was reduced from opaque to nearly colorless by 81.63%, and the beverage had a desirable viscosity that remained even after heat treatment (70oC). Sensory evaluation studies showed a definitive amiability for the beverage among the subjects tested. Akshay Aswani December 2010 DEVELOPMENT OF A BEVERAGE FROM WHEY by Akshay Aswani A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food and Nutritional Sciences in the Jordan College of Agricultural Sciences and Technology California State University, Fresno December 2010 © 2010 Akshay Aswani APPROVED For the Department of Food Science and Nutrition: We, the undersigned, certify that the thesis of the following student meets the required standards of scholarship, format, and style of the university and the student's graduate degree program for the awarding of the master's degree. Akshay Aswani Thesis Author Gour Choudhury (Chair) Food Science and Nutrition Erin Dormedy Food Science and Nutrition Dennis Ferris Food Science and Nutrition For the University Graduate Committee: Dean, Division of Graduate Studies AUTHORIZATION FOR REPRODUCTION OF MASTER’S THESIS X I grant permission for the reproduction of this thesis in part or in its entirety without further authorization from me, on the condition that the person or agency requesting reproduction absorbs the cost and provides proper acknowledgment of authorship.
    [Show full text]
  • Whey Based Beverage: Its Functionality, Formulations, Health
    cess Pro ing d & o o T F e c f h o n l Chavan et al., J Food Process Technol 2015, 6:10 o a l Journal of Food n o r g u DOI: 10.4172/2157-7110.1000495 y o J ISSN: 2157-7110 Processing & Technology Research Article Open Access Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications Chavan RS1*, Shraddha RC2, Kumar A1 and Nalawade T1 1National Institute of Food Technology Entrepreneurship and Management, Kundli-131028, Haryana, India 2Department of Biotechnology, Junagadh Agricultural University, Junagadh, Gujarat, India Abstract Ready-to-drink beverages offer the advantages of convenience and portability to today’s busy consumers. Carbonation category includes both refrigerated and shelf-stable beverages, demand is stronger for shelf-stable products which offer ease of distribution and storage. Whey proteins are often the preferred source for ready-to-drink protein beverages because of their excellent nutritional qualities, bland flavor, ease of digestibility, and unique functionality in beverage systems. Five general trends have influenced food and beverage innovations since 1985: convenience, pleasure, ethnic fusion, tradition and importantly, health and wellness. Sales of energy drinks and ready-to-drinks have grown to $23 billion. Whey beverages are generally classified into four basic types: mixtures of whey (processed or unprocessed, including UF permeates) with fruit or (rarely) vegetable juices; dairy-type, ‘thick’ beverages (fermented or unfermented); thirst-quenching carbonated beverages (the ‘Rivella-type’); and alcoholic beverages (beer, wine or liqueurs). Keywords: Whey; Fruit beverage; Alcoholic beverage; Sport drink clear beverages even in the pH range of 3.0 to 3.2, etc.
    [Show full text]
  • Development of Cloud Stable Whey-Fortified Banana Beverages
    DEVELOPMENT OF CLOUD STABLE WHEY-FORTIFIED BANANA BEVERAGES by ERNEST KOUADIO KOFFI (Under the Direction of Louise Wicker) ABSTRACT Banana puree is a complex mixture of proteins, carbohydrates and phenolics. The addition of whey protein to produce fortified banana beverages may be a better way to utilize wasted bananas in banana producing countries where malnutrition prevails. This work characterized the components of the banana pulp and their chemical interactions and selected sensory and physical measurements to get a better understanding of the formulated whey-banana beverages. High methoxyl pectin (DE > 80) and low molecular weight proteins were present in banana, mango and orange pulps. Aspartic acid in protein pulps was predominant while methionine and tyrosine contents were very low. Phenolic compounds were highest in banana pulp (138 ± 2 mg gallic acid equivalent/L = mg GA/L) compared to 102 ± 8 mg GA/L for orange. Phenolic compounds were about 10 fold less (15 ± 2 mg GA/L) in mango. The interaction between whey proteins (10%, w/w) and pectin (0.4%, w/w) was evaluated in acidified banana beverage model systems using rheology and particle size measurements. Pectin-protein interaction influenced the mechanical properties whereas sucrose influenced the particle size of the whey-banana beverage. Except for the first week, the particle size was constant for 60-day storage at 4, 20, 30 and 40 oC. While the products remained light colored (L* ~ 71) for 60 days, redness (a*),yellowness (b*) and saturation (c*) increased at elevated temperatures. The hue angle (H*) was less at elevated temperatures however. The product was a sour, sweet, smooth beverage with distinctive banana flavor and minimum off-flavor.
    [Show full text]
  • Travel Smart, Travel Deep in Europe 1
    Travel Smart, Travel Deep in Europe 1 In our 40 years of operation in Europe, we’ve learned a thing or two about travel. We’ve compiled some of our insider knowledge in this helpful report, relying on the experience of our seasoned US staff and our vast network of colleagues and hosts on the ground in Europe. Preparing well and employing smart travel tips will help your trip go more smoothly. Using strategies to experience the culture like a local will make your trip more meaningful, filled with personal con- nections and warm memories. (Our company was founded on that principle!) This European travel report will cover Smart Travel • Practical matters: passport validity, gadgets, bank fees, skills and more • Pack smartly: voltage, carry on, weather, back-up plans and photocopies • Flying and jet lag: seat assignment, sleep advice, and wellness • On site, on the go: security, tipping, what to carry, driving • When you return: receipts, photos, follow-up, thank yous Deep Travel • Cultural preparation: reading, cooking, language learning, current events • Tips to fit in in Europe: dress, eating and drinking, lunch hour closures, shopping • Some specifics by country: language, local advice, manners, local food and drink • Live like a local: local community, off-the beaten path, neighborhoods, markets, errands and more untours www.untours.com 888-868-6871 European vacation rentals and apartment vacations in the heart of the local culture since 1975 Italy • France • Switzerland • Spain • Germany • Greece • Holland • Austria • Czech Republic • Hungary Travel Smart, Travel Deep in Europe 2 Practical Matters A little advanced preparation and advanced planning can make a big difference.
    [Show full text]
  • 57Th World Congress of Chess Composition August 23-30, 2014 in Berne
    57th World Congress of Chess Composition August 23-30, 2014 in Berne Food and Beverage This is about food and beverage in Switzerland in general. Tips where to eat will follow later. Food Cheese and chocolate are clichés for Swiss food. Although we don’t only eat those, they are good starting point. One of our national dishes is Cheese Fondue. This is melted cheese served in a common pot for up to 4 people on a portable stove. You use a long fork to stir the melted cheese with chunks of bread (or potato) and eat what sticks to them. Fondue is extremely popular during the winter months, but there are a few restaurants in town that serve it year round. These days, there are many variations, but I prefer the traditional Fondue called "moitié-moitié" (half and half) with Gruyère and Vacherin Fribourgeois cheese and with bread. Since this dish is rather rich, we usually drink black tea, white wine or even cherry brandy with it; avoid Coca Cola or water with gaz. About as popular as Fondue is Raclette. This is made from semi hard cheese from the Canton of Valais and always served with potatoes and mixed pickles. Of course, there are many variations as well, like with tomatoes or bacon or other meat. There are two ways to serve Raclette: Many of us own a small electric stove (picture on the right) where you melt small pieces of cheese. On bigger occasions, we use stoves like in the left-hand picture. Raclette taste very good both ways.
    [Show full text]
  • The Soft Drinks Market Western Europe
    February 2020 FFT's Food & Drink Strategic Information Services The Soft Drinks Market Western Europe Main Report Table of Contents © 2020 Food for Thought (FFT) S.A. Whilst every possible care has been taken in the compilation, preparation and presentation of the information published in this report, no liability whatsoever can be accepted for the contents or their accuracy. No part of this work may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recording, internet or by any information storage or retrieval system, without prior permission of the publishers. © FOOD FOR THOUGHT (FFT) S.A., P.O. Box 115, CH-1211 Geneva 20, Switzerland Tel: +41-22-731 30 92, Fax: +41-22-901 77 10, website: http://www.fft-world.com, E-mail: [email protected] FOREWORD LEGAL, DISCLAIMER and COPYRIGHT Legal: This report is governed by the "Terms of Service" and "Legal & Disclaimer" sections to be found on FFT's online website at www.fft.com. Disclaimer: Whilst every possible care has been taken in the compilation, preparation and presentation of the information published in this report, no liability whatsoever can be accepted for the contents or their accuracy. Copyright © No part of this work may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, internet or any other information storage or retrieval system, without prior written permission of the publishers. OVERALL DEFINITIONS General: Market data refer to all products sold for final human consumption in retail, foodservice and artisanal markets (own-produced for own sale, e.g.
    [Show full text]