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22-03-2011, 04:09 PM
Post: #1
PRODUCTION AND QUALITY CONTROL OF PEPSI COLD DRINK (PEPSICO CO. LTD.GOA)

SUBMITTED BY:
Abhishek Chaudhary


.doc  PepsiReport.doc (Size: 159.5 KB / Downloads: 130)
INTRODUCTION
Origins

The recipe for Pepsi, the soft drink, was first developed in the 1890s by a North Carolinapharmacist and industrialist, Caleb Bradham, who named it "Pepsi-Cola" in 1898. As the cola developed in popularity, he created the Pepsi-Cola Company in 1902 and registered a patent for his recipe in 1903. The Pepsi-Cola Company was first incorporated in the state of Delaware in 1919. Ownership of this company traded hands several times throughout the 1920s and 1930s, and in the early 1960s its product line expanded with the creation of Diet Pepsi and Mountain Dew.
Separately, the Frito Company and H.W. Lay & Company - two American potato and corn chip snack manufacturers - began working together in 1945 with a licensing agreement allowing H.W. Lay to distribute Fritos in the Southeastern United States. The companies merged to becomeFrito-Lay, Inc. in 1961.
In 1965, the Pepsi-Cola Company merged with Frito-Lay, Inc. to become PepsiCo, Inc., the company it is known as at present. At the time of its foundation, PepsiCo was incorporated in the state of Delaware and headquartered in Manhattan, New York. The company's headquarters were relocated to their present location of Purchase, New York in 1970, and in 1986 PepsiCo was reincorporated in the state of North Carolina.
Acquisitions and divestments
Between the late-1970s and the mid-1990s, PepsiCo expanded via acquisition of businesses outside of its core focus of packaged food and beverage brands; however it exited these non-core business lines largely in 1997, selling some, and spinning off others into a new company named Tricon Global Restaurants, which later became known as Yum! Brands, Inc.. PepsiCo also previously owned several other brands that it later sold, in order to allow it to return focus to its primary snack food and beverage lines, according to investment analysts reporting on the divestments in 1997. Brands formerly (no longer) owned by PepsiCo include: Pizza Hut,[16] Taco Bell, KFC, Hot 'n Now, East Side Mario's, D'Angelo Sandwich Shops, Chevys Fresh Mex, California Pizza Kitchen, Stolichnaya (via licensed agreement),Wilson Sporting Goods and North American Van Lines.
The divestments concluding in 1997 were followed by multiple large-scale acquisitions, as PepsiCo began to extend its operations beyond soft drinks and snack foods into other lines of foods and beverages. PepsiCo purchased the orange juice company Tropicana Products in 1998, and merged with Quaker Oats Company in 2001, adding with it the Gatorade sports drink line and other Quaker Oats brands such as Chewy Granola Bars and Aunt Jemima, among others.
In August 2009, PepsiCo made a $7 billion offer to acquire the two largest bottlers of its products in North America: Pepsi Bottling Group andPepsiAmericas. In 2010 this acquisition was completed, resulting in the formation of a new wholly-owned subsidiary of PepsiCo, Pepsi Beverages Company. Also in late 2010, the company made its largest international acquisition when it purchased a majority stake inWimm-Bill-Dann Foods - a Russian food company which produces milk, yogurt, fruit juices and dairy products.
Competition
The Coca-Cola Company has historically been considered PepsiCo’s primary competitor in the beverage market, and in December 2005, PepsiCo surpassed The Coca-Cola Company in market value for the first time in 112 years since both companies began to compete. In 2009, the Coca-Cola Company held a higher market share in carbonated soft drink sales within the U.S. In the same year, PepsiCo maintained a higher share of the U.S. refreshment beverage market, however, reflecting the differences in product lines between the two companies. As a result of mergers, acquisitions and partnerships pursued by PepsiCo in the 1990s and 2000s, its business has shifted to include a broader product base, including foods, snacks and beverages. The majority of PepsiCo's revenues no longer come from the production and sale of carbonated soft drinks. Beverages accounted for less than 50 percent of its total revenue in 2009. In the same year, slightly more than 60 percent of PepsiCo's beverage sales came from its primary non-carbonated brands, namely Gatorade and Tropicana.
PepsiCo's Frito-Lay and Quaker Oats brands hold a significant share of the U.S. snack food market, accounting for approximately 39 percent of U.S. snack food sales in 2009. One of PepsiCo's primary competitors in the snack food market overall is Kraft Foods, which in the same year held 11 percent of the U.S. snack market share.
Raw Materials
Carbonated water constitutes up to 94% of a soft drink. Carbon dioxide adds that special sparkle and bite to the beverage and also acts as a mild preservative. Carbon dioxide is an uniquely suitable gas for soft drinks because it is inert, non-toxic, and relatively inexpensive and easy to liquefy.
The second main ingredient is sugar, which makes up 7-12% of a soft drink. Used in either dry or liquid form, sugar adds sweetness and body to the beverage, enhancing the "mouth-feel," an important component for consumer enjoyment of a soft drink. Sugar also balances flavors and acids.
Sugar-free soft drinks stemmed from a sugar scarcity during World War II. Soft drink manufacturers turned to high-intensity sweeteners, mainly saccharin, which was phased out in the 1970s when it was declared a potential carcinogen. Other sugar substitutes were introduced more successfully, notably aspartame, or Nutra-Sweet, which was widely used throughout the 1980s and 1990s for diet soft drinks. Because some high-intensity sweeteners do not provide the desired mouth-feel and aftertaste of sugar, they often are combined with sugar and other sweeteners and flavors to improve the beverage.
The overall flavor of a soft drink depends on an intricate balance of sweetness, tartness, and acidity (pH). Acids add a sharpness to the background taste and enhance the thirst-quenching experience by stimulating saliva flow. The most common acid in soft drinks is citric acid, which has a lemony flavor. Acids also reduce pH levels, mildly preserving the beverage.
Very small quantities of other additives enhance taste, mouth-feel, aroma, and appearance of the beverage. There is an endless range of flavorings; they may be natural, natural identical (chemically synthesized imitations), or artificial (chemically unrelated to natural flavors). Emulsions are added to soft drinks primarily to enhance "eye appeal" by serving as clouding agents. Emulsions are mixtures of liquids that are generally incompatible. They consist of water-based elements, such as gums, pectins, and preservatives; and oil-based liquids, such as flavors, colors, and weighing agents. Saponins enhance the foamy head of certain soft drinks, like cream soda and ginger beer.
To impede the growth of microorganisms and prevent deterioration, preservatives are added to soft drinks. Anti-oxidants, such as BHA and ascorbic acid, maintain color and flavor. Beginning in the 1980s, soft drink manufacturers opted for
21-12-2016, 03:20 PM
Post: #2
RE: PRODUCTION AND QUALITY CONTROL OF PEPSI COLD DRINK (PEPSICO CO. LTD.GOA)

Hii my name is jaffar hasan
I study in BBA3rd sem
From Ranebennur
I prepair a project for 3 rd sem i wish i finding a information pepsi industry in goa...i want your industry information
..then soft copy pepsi industry
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