Beverage Industry

Market Insights: Optimizing nutritional value and taste

June 11, 2010

For years, consumers have been misled by the advertising of so-called healthy drinks to believe they contain nutrition and are beneficial to consumers. The truth is that drinks ranging from fruit and vegetable juices, sports drinks, tea and energy drinks are hot filled, a process whereby the temperature of the ingredients is subjected to extreme heat to destroy pathogens and bacteria. Unfortunately, during this heating process some of the nutritional value can be destroyed.

To ensure that shelf life is preserved, additives and preservatives are often included to prevent spoilage. The final product is thus rendered shelf-stable but also absent of many original vitamins and minerals that the body could absorb.

Furthermore, many ready-to-drink beverages are formulated for shelf life and not according to ideals such as true nutritional value or the ideal formula, as chemical reactions take place with ingredients thus preventing the shelf life the beverage formulator desires. For example, creatine, probiotics and enzymes are in powder form, and when mixed with liquid (water or juice), have about 20 to 45 minutes of active life.
When you boil, steam or microwave vegetables, other natural ingredients, enzymes and many nutrients are destroyed during the process. They are there, yes, but they are non-bioavailable forms for the cells of the body to absorb, so they do not achieve what they were intended for by adding them to a drink. They go through the body, and cells do not recognize them. The key to any nutrition is its bioavailability properties for the human body. That is the purpose of the Blast Cap Technology (BCT) to provide a potent, great tasting, healthful, and preservative-free drink for optimal cellular absorption.

Nutrition first
BCT offers beverage-makers the opportunity to provide consumers with maximum flavor, potency, freshness and convenience. BCT was created to offer consumers the most potent, bioavailable nutritional beverages that are free of sugars, preservatives and stabilizers that are abundant in many ready-to-drink beverages on the market today. BCT does not use hot fill, but achieves its benefits by keeping ingredients separate until the consumer is ready to use the product.

BCT has eight issued patents and numerous patent applications, provisionals and hundreds of models of dosing systems for the beverage, pharmaceutical, dressing and over-the-counter products that it custom manufactures. BCT powered beverages have been introduced across ready-to-drink beverage categories. BCT products also could be manufactured in partnership with any of the many companies now seeking Blast Cap licenses.

BCT can work with preferred partners where brand preferences are very strong and dispensing systems could advance their business and create new categories. Examples include baby formula, juices, enhanced drinks, sports drinks, diet drinks, energy drinks and teas.

In addition, thin walled plastic bottles can be used in cold-fill processing, which reduces the amount of plastic needed for bottles. This can save and reduce billions of bottles worth of plastics. BCT also offers a 30-pack dosing caps with a reusable dishwater safe bottle that can be used for school, work, gym and home. BI