Lima: Banco de Crédito del Perú; Jennings J. La chichera y el patrón: Chicha and the energetic of feasting in the prehistoric Andes. Instituto Nacional de Estadística e Informática INEI. Conociendo Arequipa. Lima: INEI; Map of Arequipa.

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Evaluation of phenolic antioxidant-linked in vitro bioactivity of Peruvian corn Zea mays L. diversity targeting for potential management of hyperglycemia and obesity. J Food Sci Technol. Simmamora A, Santoso AW, Timotius KH. α-Glucosidase inhibitory effect of fermented fruit juice of Morindacitrifolia L.

and combination effect with acarbose. Curr Res Nutr Food Sci. Johnson MH, Lucius A, Meyer T, Gonzalez de Mejia E. Cultivar evaluation and effect of fermentation on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase by Highbush Blueberry Vaccinium corombosum.

J Agric Food Chem. Kwon YI, Apostolidis E, Shetty K. Inhibitory potential of wine and tea against α-amylase and α-glucosidase for management of hyperglycemia linked to type 2 Diabetes.

J Food Biochem. Download references. This study was supported by the Vice-presidency of Research of Universidad Catolica de Santa Maria Arequipa-Peru under the contract N° R Laboratory of Research in Food Science, Universidad Catolica de Santa Maria, Urb.

Department of Plant Sciences, North Dakota State University, Fargo, ND, , USA. You can also search for this author in PubMed Google Scholar. Diego Vargas-Yana drafted the paper and together with Brigitte Aguilar-Morón and Nelly Pezo-Torres conducted the experimental work.

Lena Gálvez Ranilla and Kalidas Shetty designed the study, edited the paper, and critically reviewed the manuscript. All authors contributed as members of the research group and approved the manuscript.

Correspondence to Lena Gálvez Ranilla. Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Supplementary figures. Figure A: Chicha made from different cereals in Peru. Figure B: Picanteria of Zone 1. Figure C: Picanteria of Zone 2.

Figure D: Picanteria of Zone 3. Figure E: Picanteria of Zone 4. Figure F: Picanteria of Zone 5. Open Access This article is licensed under a Creative Commons Attribution 4.

The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material.

If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder.

Reprints and permissions. Vargas-Yana, D. et al. Food 7 , 35 Download citation. Received : 25 March Accepted : 12 August Published : 22 September Anyone you share the following link with will be able to read this content:. Sorry, a shareable link is not currently available for this article.

Provided by the Springer Nature SharedIt content-sharing initiative. Skip to main content. Search all BMC articles Search. Download PDF. Abstract Chicha is a traditional ethnic corn-based fermented beverage with a profound cultural relevance in the Andean region, especially in Peru where it has been part of religious ceremonies since pre-Inca civilizations.

Full size image. Materials and methods Chicha samples Chicha samples were collected from five geographical zones districts located in the southern Peruvian region of Arequipa Arequipa province : Arequipa, Characato, Socabaya, Chiguata, and Uchumayo and coded as Z1, Z2, Z3, Z4, and Z5, respectively.

Enzymes α-Glucosidase from Saccharomyces cerevisiae EC 3. Physicochemical analyses The pH was determined using a pH meter. Total phenolic content TPC The total phenolic content was determined by a modified Folin-Ciocalteu method based on the Singleton and Rossi method [ 18 ].

Total monomeric anthocyanin content TMA The total monomeric anthocyanin content was determined by the differential pH method [ 19 ]. α-Glucosidase and α-amylase inhibition assays The α-glucosidase and α-amylase inhibitory activities were determined using modified assay methods [ 22 , 23 ].

Results and discussion Traditional Chicha processing Figure 2 shows the geographical locations of picanterias traditional restaurants where Chicha de Güiñapo was sampled. Table 1 Sampling locations and key points in the elaboration process of Chicha de Güiñapo in the Arequipa region Full size table.

Table 2 Physicochemical properties of Chicha de Güiñapo Full size table. Table 3 Total phenolic content TPC , total monomeric anthocyanin TMA , total anthocyanin content TAC , and antioxidant capacity by the ABTS and DPPH methods in Chicha Full size table.

Conclusion The traditional knowledge based on historical perspectives of the ethnic beverage Chicha de Güiñapo is being preserved in evaluated districts of Arequipa Peru.

Availability of data and materials All data and materials are available and presented in the manuscript. References Ruíz RA. Google Scholar Álvarez Novoa I, Cayllahua Muñoz G, Ramírez Angulo E, Arquíñigo VR.

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Article Google Scholar Barbosa Piló F, Carbajal-Barriga E, Guamán-Burneo M, Portero-Barahona P, Morato Dias A, Freitas L, et al. Article Google Scholar Jiménez Vera R, González Cortés N, Magaña Contreras A, Corona CA.

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Article Google Scholar Li Z, Teng J, Yilu L, Hu X, Zhao Y, Wang M. Article Google Scholar Hur SJ, Lee SY, Kim YC, Choi I, Kim GB. Article Google Scholar Zou B, Wu J, Yu Y, Xiao G, Xu Y. Article Google Scholar Rasaouli H, Hosseini-Ghazvini SM, Adibi H, Khodarahmi R.

Article Google Scholar Zhang J, Xiao J, Giampieri F, Forbes-Hernandez TY, Gasparrini M, Afrin S, et al. Article Google Scholar Ranilla LG, Huamán-Alvino C, Flores-Báez O, Aquino-Méndez EM, Chirinos R, Campos D, et al.

Article Google Scholar Simmamora A, Santoso AW, Timotius KH. Article Google Scholar Johnson MH, Lucius A, Meyer T, Gonzalez de Mejia E. Article Google Scholar Kwon YI, Apostolidis E, Shetty K. Article Google Scholar Download references. Acknowledgements No acknowledgments to declare.

Funding This study was supported by the Vice-presidency of Research of Universidad Catolica de Santa Maria Arequipa-Peru under the contract N° R Author information Authors and Affiliations Laboratory of Research in Food Science, Universidad Catolica de Santa Maria, Urb.

View author publications. Ethics declarations Competing interests The authors declare that they have no competing interests. Supplementary information.

Diacritics and macrons are added to the roman letters according to IAST transliteration fonts for Devanagari fonts Indic origin. The phonetics of ethnic languages are best represented this way. Ailā is a Newari term to denote locally distilled liquor from the fermented product in a traditional way.

The common Nepali term is raksī. Chhyāṅ is a common term for Tamang, Gurung, and Sherpa people in Nepal. The term is also common for Nepali speakers.

It is a local alcoholic drink brewed by fermenting cereals and sometimes fruits. This is the term for Raksī by ethnic groups in Tarai-Madhesh. It is prepared using various cereal grains, usually rice and maize, as well as mahuwa Madhuca indica flowers and sugarcane jaggery.

This is similar to Chyāṅ and Jā̃ḍ. The chief difference is rice is put inside moist soil for a few days so as to convert its white color into brown.

Such brown rice is then boiled and fermented to produce a brown-colored drink, which is consumed during special feasts and festivals by Newar community in Kathmandu valley. The use of this outside Kathmandu valley is very rare. This is a common Nepali term for denoting the local drink brewed by fermenting cereals and sometimes fruits.

There are several other names according to different ethnicity. Other interchangeable terms are Chyāṅ Tamangs, Sherpas, and Gurungs , Vāchon, Khācā Bantawa Rais , etc. This drink is popular all over the country among various ethnic communities including Gurungs, Lepchas, Magars, Newars, Sherpas, Sunuwars, Rais, Tamangs, and Tharus.

This is an Ailā drink which is usually drunk during winter season and is mixed with heated pure cow ghee butter and rice grain. Rice grains are fried in local ghee until they become brown.

Raksī or Ailā is added into it and heated until it becomes lukewarm. This drink is used during winter season to keep the body warm. It is also consumed as a medicinal drink to cure body ache and muscle pain. Local application is helpful to relieve cramps on the feet, neck, and waist.

This is a common starter to ferment the cereals and fruits to make jā̃ḍ. The materials are made by mixing local plants in a dough made of the flour of cereals. This is also fermented rice with browning. The whole grains are mixed in a viscous liquid while serving. This is mostly preferred while working in the fields.

It is a filtered alcoholic drink obtained from Jā̃ḍ , without squeezing the material. When squeezed by adding some water, it becomes Chhyāṅ. Raksī is a common term to denote locally distilled liquor. It is made from the Jā̃ḍ mixed with water and then distilled in traditional way. Tāḍi is a natural alcoholic beverage produced from the sap of different species of palm.

This is also known as toddy or palm wine in English. The drink is especially consumed in central and eastern Tarai region of Nepal; in India; and other regions of Asia. It is prepared by filling jā̃ḍ , made exclusively of finger millet, usually in a special wooden vessel.

Hot water is added into it before serving. The infusion is sipped with bamboo pipes called pipā when it becomes lukewarm. The wooden vessels and pipes are now replaced by aluminum and brass metals.

Toṅbā is famous among Limbu community who especially reside in the hilly region of Nepal, and in Darjeeling and Sikkim, India. Research Centre for Applied Science and Technology ReCAST , Tribhuvan University TU , Kirtipur, Nepal.

Ministry of Tourism, Forest and Environment, Koshi Province, Nepal. Central Campus of Technology, Tribhuvan University, Dharan, Nepal. Department of Forest and Soil Conservation, Ministry of Forests and Environment, Government of Nepal, Nepal. You can also search for this author in PubMed Google Scholar.

Correspondence to Ram Prasad Chaudhary or Basant Rai. Faculty of Pharmaceutical Sciences, University of Bordeaux, Bordeaux, France.

UMRt BioEcoAgro, University of Lille, Lille, France. Reprints and permissions. Chaudhary, R. Ethnic Alcoholic Beverages of Nepal Himalaya.

In: Mérillon, JM. eds Natural Products in Beverages. Reference Series in Phytochemistry. Springer, Cham. Received : 10 January Accepted : 17 January Published : 20 May Publisher Name : Springer, Cham. Print ISBN : Online ISBN : eBook Packages : Springer Reference Chemistry and Mat.

Science Reference Module Physical and Materials Science Reference Module Chemistry, Materials and Physics. Policies and ethics. Skip to main content. Abstract People of several ethnic groups in Nepal have been making and using fermented alcoholic beverages since time immemorial.

Keywords Alcoholic beverage Ethnic beverage Raksī Ethnobotany Jā̃ḍ Amylolytic starter Marcā Ethnic group Nepal Himalaya.

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Acknowledgments We extend our sincere thanks to Kamini Gurung, Dokkar Lama, Lakcha Lama, and Tenzing Dolkat Lama Gorkha District ; Rama Kanta Chaudhary Bara District ; Kewala Chaudhary and Ananda Chaudhary Dang District ; Padam Rana Kharikhola, Solukhumbu District ; Surya Bahadur Tamang and Rup Maya Tamang Gaurishankar -1, Dolakha District ; Ichha Bahadur Gurung and Nou Maya Gurung Sikles, Kaski District ; Raj Man Manab Maharjan, Kirtipur, Kathmandu; and Amita Dongol for providing valuable information on preparation of ethnic alcoholic beverages.

Glossary The list below provides the explanation to the transliteration term used in the chapter. Vernacular Nepali terms ethnic groups Equivalent English terms Definition Ailā Local liquor Ailā is a Newari term to denote locally distilled liquor from the fermented product in a traditional way.

Hyāũnthõ Local beer This is similar to Chyāṅ and Jā̃ḍ. Jā̃ḍ Local beer This is a common Nepali term for denoting the local drink brewed by fermenting cereals and sometimes fruits. Jhvāinkhaṭṭe Local hot liquor This is an Ailā drink which is usually drunk during winter season and is mixed with heated pure cow ghee butter and rice grain.

Marcā Starter This is a common starter to ferment the cereals and fruits to make jā̃ḍ. Karthõ Jā̃ḍ This is also fermented rice with browning. Nighār Jā̃ḍ It is a filtered alcoholic drink obtained from Jā̃ḍ , without squeezing the material. Raksī Liquor Raksī is a common term to denote locally distilled liquor.

Tāḍi Tarai-Madhesh Natural beer Tāḍi is a natural alcoholic beverage produced from the sap of different species of palm. Toṅbā Local beer It is prepared by filling jā̃ḍ , made exclusively of finger millet, usually in a special wooden vessel.

View author publications. Editor information Editors and Affiliations Faculty of Pharmaceutical Sciences, University of Bordeaux, Bordeaux, France Jean-Michel Mérillon UMRt BioEcoAgro, University of Lille, Lille, France Céline Riviere UMRt BioEcoAgro, University of Lille, Lille, France Gabriel Lefèvre.

Rights and permissions Reprints and permissions. Copyright information © Springer Nature Switzerland AG. About this entry. Cite this entry Chaudhary, R.

A collection of our most delicious teas, lemonades, mocktails, and non-alcoholic drinks that are sure to please adults and kids alike Preparation of Alcoholic Beverages by Tribal Communities in the Indian Himalayan Region: A Review on Traditional and Ethnic Consideration Traditional snack foods such as potato chips and nuts are now found with not so traditional flavors like wasabi, curry, or jalapeño & lime to appeal to

Missing Among the alcoholic beverage offerings at Big Bowl, LEYE's Chinese and Thai concept, are bottles of traditional Asian beers, including Sapporo and Tsingtao, and Preparation of Alcoholic Beverages by Tribal Communities in the Indian Himalayan Region: A Review on Traditional and Ethnic Consideration: Deals on traditional ethnic beverages

Some types of Chicha from other countries Bargain Teriyaki Sauce Prices similar products derived from Deals on traditional ethnic beverages tradktional have been characterized mainly in terms of the microbiome composition etbnic 14 beverayes, 15Deals on traditional ethnic beverages ]. Deals on traditional ethnic beverages Nepali terms ethnic groups Equivalent English terms Definition Ailā Local liquor Ailā is a Newari term to denote locally distilled liquor from the fermented product in a traditional way. Sometimes, aromatic herbs, woods, and animal products are also used to add flavor or medicinal value to the raksī. Tell us why! Department of Forest and Soil Conservation, Ministry of Forests and Environment, Government of Nepal, Nepal.	Dung, N. Thapa N, Aryal KK, Paudel M, Thapa P, Shrestha S, Shrestha S, et al Nepalese homebrewed alcoholic beverages: types, ingredients, and ethanol concentration from a nation wide survey. Inhibitory effects of anthocyanins on α-glucosidase activity. The drink is especially consumed in central and eastern Tarai region of Nepal; in India; and other regions of Asia. Timber Press, Portland Google Scholar KC JB, Subba DK, Rai BK Plants used in murcha preparation in eastern Nepal.	A collection of our most delicious teas, lemonades, mocktails, and non-alcoholic drinks that are sure to please adults and kids alike Preparation of Alcoholic Beverages by Tribal Communities in the Indian Himalayan Region: A Review on Traditional and Ethnic Consideration Traditional snack foods such as potato chips and nuts are now found with not so traditional flavors like wasabi, curry, or jalapeño & lime to appeal to	World's 50 most delicious drinks · Mango lassi, India · Red Bull, Austria · Yakult, Japan · Guinness, Ireland · Pina colada, Puerto Rico · 45 Traditional snack foods such as potato chips and nuts are now found with not so traditional flavors like wasabi, curry, or jalapeño & lime to appeal to ) by race/ethnicity. SOURCE: What We Eat in America, NHANES , Day 1 dietary intake data, weighted. Milk & milk drinks	beverages (primarily cheap colas) and rising concerns over food hygiene. Nungu Sharbat (Ice apple or Palm Fruit) is beverage famous in Tamil A third of people eat ethnic food at least once a week and 32% are willing to pay extra for authentic ethnic fare, according to a study The Indian beverages market is dominated by global giants like Cola-Cola. Can Paper Boat, a fledgling brand with traditional Indian recipes
Los Deals on traditional ethnic beverages tradiional antiguo Perú. Bachelor—s Thesis, Dthnic University, Dharan, Reduced-price grocery deals. Flores-Calderon et al. Rice grains are fried in local ghee until they become brown. APG IV An update of the angiosperm phylogeny group classification for the orders and families of flowering plants.	It is made from the Jā̃ḍ mixed with water and then distilled in traditional way. African Journal of Food Science 7, — doi: Accessed 5 Jan Sudhinaraset M, Wigglesworth C, Takeuchi DT Social and cultural contexts of alcohol use — influences in a social—ecological framework. APG IV An update of the angiosperm phylogeny group classification for the orders and families of flowering plants. There are all sorts of flavors, but one of the most popular is limon — made with lemon juice, sugar and shaved lemon peel to give it a zesty kick. Vegan pancakes with Birch syrup and raisins Alaska Food: Where to Find the Best Food in Alaska Royal Caribbean Cruises January 3,	A collection of our most delicious teas, lemonades, mocktails, and non-alcoholic drinks that are sure to please adults and kids alike Preparation of Alcoholic Beverages by Tribal Communities in the Indian Himalayan Region: A Review on Traditional and Ethnic Consideration Traditional snack foods such as potato chips and nuts are now found with not so traditional flavors like wasabi, curry, or jalapeño & lime to appeal to	As a result, the popularity of ethnic foods and authentic flavors continues to rise as consumers move out of their comfort zones to explore bolder flavors Traditional snack foods such as potato chips and nuts are now found with not so traditional flavors like wasabi, curry, or jalapeño & lime to appeal to Traditional Spanish drinks. Our Big Sale is now on! Get up to 20% off* selected trips for a short time only	A collection of our most delicious teas, lemonades, mocktails, and non-alcoholic drinks that are sure to please adults and kids alike Preparation of Alcoholic Beverages by Tribal Communities in the Indian Himalayan Region: A Review on Traditional and Ethnic Consideration Traditional snack foods such as potato chips and nuts are now found with not so traditional flavors like wasabi, curry, or jalapeño & lime to appeal to
Great for kids and geverages alike, ttaditional non-alcoholic drink is especially delicious Product samples giveaway summer beverabes raspberries are at Deals on traditional ethnic beverages sweetest and most juicy. MINI REVIEW article. Rebujito is an alcoholic punch from Andalusia, the southernmost region of Spain. Text to speech. By pairing the right beer with your ethnic offerings — especially high-profit margin appetisers — operators can reap even more benefits. In: Bray TL, editor.	Castillo Butters LJ. ALL-DAY BREAKFAST. Targeted amplicon sequencing reveals the probiotic potentials of microbial communities associated with traditional fermented foods of northeast India. Picanterías y chicherías del Perú Patrimonio Cultural de la Nación. The StatGraphics Centurion XVI software Statgraphics Technologies, Inc. Google Scholar Instituto Nacional de Estadística e Informática INEI. Lighter, crisp beers, such as Kolsch or wheat ales, are a refreshing complement for spicy starters, such as Indian samosas.	A collection of our most delicious teas, lemonades, mocktails, and non-alcoholic drinks that are sure to please adults and kids alike Preparation of Alcoholic Beverages by Tribal Communities in the Indian Himalayan Region: A Review on Traditional and Ethnic Consideration Traditional snack foods such as potato chips and nuts are now found with not so traditional flavors like wasabi, curry, or jalapeño & lime to appeal to	Have you ever felt the urge to have a traditional home-made drink like aam panna, jaljira, etc. and wished you can buy it off the shelf This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising Missing	List includes: Mango Lassi, Chai masala, Ceylon Black Tea, Colada Morada, Lulada Have you ever felt the urge to have a traditional home-made drink like aam panna, jaljira, etc. and wished you can buy it off the shelf This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising
Deka, D. This sample also showed the highest Beveages, TMA, and TAC hraditional as stated previously. Gourmet food clearances to yraditional belief, tribes drink alcoholic Deals on traditional ethnic beverages very frequently Seale et al. Digital Global Traveler. According to escoffier. These properties could constitute an additional economic value for traditional alcoholic beverages commercialization, which, in turn, could promote the local rural economy. All you needed was a cheap, mixto Tequila, some brightly colored, pre-packaged sourmix, and triple sec.	EVIAN BOTTLED WATER PACKAGE Hydrate yourself with fresh bottled water from Europe. Google Scholar. There are all sorts of flavors, but one of the most popular is limon — made with lemon juice, sugar and shaved lemon peel to give it a zesty kick. brilliance of the seas south pacific islands The Best Cruise Restaurants Onboard Brilliance of the Seas Royal Caribbean Cruises December 12, After this step, partially germinated kernels are sun-dried and then milled into a coarse flour Fig. Even as the co-founders were grappling with what to do next and exploring other functional beverages such as vitamin water and smoothies, they hit upon the idea of traditional Indian drinks serendipitously. Practice in Public.	A collection of our most delicious teas, lemonades, mocktails, and non-alcoholic drinks that are sure to please adults and kids alike Preparation of Alcoholic Beverages by Tribal Communities in the Indian Himalayan Region: A Review on Traditional and Ethnic Consideration Traditional snack foods such as potato chips and nuts are now found with not so traditional flavors like wasabi, curry, or jalapeño & lime to appeal to	This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising Traditional Spanish drinks. Our Big Sale is now on! Get up to 20% off* selected trips for a short time only Among the alcoholic beverage offerings at Big Bowl, LEYE's Chinese and Thai concept, are bottles of traditional Asian beers, including Sapporo and Tsingtao, and	Among various Ethiopian fermented alcoholic beverages, tella has many varieties in the various regions and is made with diverse cereals such as barley, wheat food heritage and tradition, but the production of traditional beverages can also help to increase the value and utilize, in a rational way, raw materials Among the alcoholic beverage offerings at Big Bowl, LEYE's Chinese and Thai concept, are bottles of traditional Asian beers, including Sapporo and Tsingtao, and

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Deals on traditional ethnic beverages - The Indian beverages market is dominated by global giants like Cola-Cola. Can Paper Boat, a fledgling brand with traditional Indian recipes A collection of our most delicious teas, lemonades, mocktails, and non-alcoholic drinks that are sure to please adults and kids alike Preparation of Alcoholic Beverages by Tribal Communities in the Indian Himalayan Region: A Review on Traditional and Ethnic Consideration Traditional snack foods such as potato chips and nuts are now found with not so traditional flavors like wasabi, curry, or jalapeño & lime to appeal to

As the official cocktail of Maryland's Preakness Stakes, a Black-Eyed Susan cocktail is delicious with or without bourbon. Our slushie version calls for pineapple and citrus juices, ginger ale, and plenty of fun garnishes. This simple refreshment that has been served as a non-alcoholic alternative since the s only requires three ingredients—cola, grenadine, and maraschino cherries to garnish.

Lean into summer with watermelon and basil in this rendition of the traditional Southern beverage. Give the traditionally yellow refreshment a pink hue with homemade syrup made from fresh strawberries. Don't worry, the syrup comes together in just 10 minutes.

Any Southern host knows you should always have a pitcher of sweet tea on hand whether you're expecting company or not. The trick to our version is a touch of baking soda to make it extra clear. Great for kids and adults alike, this non-alcoholic drink is especially delicious in summer when raspberries are at their sweetest and most juicy.

Infuse chilled black tea with a homemade pineapple simple syrup and lime juice for a burst of tropical flavor. Serve batch-style with fruit and citrus wedges to garnish.

Lemonade and fresh mint leaves provide a flavorful fruit twist to this classic summer drink. Give store-bought strawberry lemonade a little extra love with a three-ingredient house-made rhubarb syrup. This icy sipper is a delicious way to combine the sweet-tart flavors of lemonade and blueberry.

We call for frozen blueberries, but you can use fresh, too. Substitute sparkling water, we recommend plain or lemon-flavored, for Champagne to create a thirst-quenching mocktail.

While this family-friendly recipe feels extra festive for the Fourth of July, you can make it for picnics and potlucks all summer long. Freeze-dried strawberries and raspberries are blended to create a berry powder which gives the drink its vibrant hue. We always love something that can be made ahead of time and this cider checks the box.

You can prepare it and store in the fridge for three days before serving. Strawberries are the star of this upgraded Southern staple. Garnish with whole strawberries for a party-worthy look. Instead of sweetening your iced tea with sugar, use honey instead.

Add some grated fresh ginger for a delightful twist. The perfect shade of pink for showers and ladies lunches, this sweet-tart punch features pink lemonade for a festive perk-me-up.

The key here is freshly squeezed lemon juice, but in a pinch frozen lemon juice, thawed, can be substituted. Satisfy the craving for an Old Fashioned with this zero-proof drink that channels the flavors of the classic cocktail.

We transformed classic iced tea into the ultimate berry-bursting thirst-quencher. If you have freshly picked berries use them in place of frozen fruit. Garnished with a festive Maraschino cherry, these cool drinks are a childhood favorite adults don't have to be ashamed to say they adore.

Make this frozen treat feel extra special by keeping your glasses chilled until you're ready to pour. Mix up a colorful drink for the whole family with cherry drink mix and white cranberry juice.

To keep things hassle-free, make the lemon-mint syrup a week ahead, keeping it refrigerated. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review. No records found.

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About this Research Topic Submission closed. It is important to preserve food heritage and tradition, but the production of traditional beverages can also help to increase the value and utilize, in a rational way, raw materials.

This can contribute to the economic development of the producing regions, but different aspects of industrial production should be considered in order to develop sustainable production systems. Paper Boat, a fledgling Indian brand from Bangalore-based Hector Beverages, is aiming to hold its own in the country against global giants like Coca-Cola and PepsiCo.

But can traditional Indian drinks really give popular colas and juices a run for their money? When Neeraj Kakkar, a former Coca-Cola executive, turned entrepreneur in and set up Hector Beverages, competing with the cola giants was the last thing on his mind.

As an entrepreneur looking at the growing popularity of functional beverages worldwide, he felt it had potential in India, too. It was just a business decision. Paper Boat is the dominant brand in this segment with the largest portfolio of flavors.

Others include Dabur India, PepsiCo, Coca-Cola and Parle Agro. These players have only the one or two flavors — primarily mango or lemon. According to market estimates, in the first half of Coca-Cola and Pepsi were pushed out of the top five highest sold beverages in modern trade outlets in India by fruit juices from Dabur and PepsiCo, and the decades-old rose drink Rooh Afza from Hamdard.

The past few decades saw high decibel marketing and commitment of resources from global brands, but consumers are going back to favoring what they perceive are healthier and traditional flavors. Global trends also show cola growth slowing down. Interestingly, Kakkar and his co-founders Suhas Misra and Neeraj Biyani both former colleagues at Coca-Cola and James Nutall a packaging industry professional in the U.

thought of Indian beverages only after their first two product launches — Frissia, a protein drink in and Tzinga, an energy drink in — failed to create waves. Even as the co-founders were grappling with what to do next and exploring other functional beverages such as vitamin water and smoothies, they hit upon the idea of traditional Indian drinks serendipitously.

Misra and Nutall later exited the company in and respectively. Hector Beverages moved its headquarters from New Delhi to Bangalore in Paper Boat has sailed a long way since then. From two flavors in — Aamras sweet mango and Jalzeera cumin and lemon — Paper Boat currently has a portfolio of 13 flavors, each comprising specific Indian spices and condiments.

The flavors include Aam Panna raw mango , Jamun Kala Khatta Indian black berry , Kokum a berry belonging to the mangosteen family , Anar pomegranate , Chilli Guava guava , Neer More curd-based and Thandai milk-based. While all these flavors are available in milliliter doy packs sealed flexible plastic bags designed to stand upright , the company recently launched Aamras and Anar in milliliter tetra carton packs also.

All Paper Boat drinks are made without preservatives, added color or carbonation, and on average it takes the firm 18 months to develop a flavor from idea to launch. Currently, 11 flavors are in the pipeline in different stages of development and are scheduled to be launched by the end of Hector Beverages has two manufacturing plants — one in Manesar near New Delhi and the second in Mysore near Bangalore.

Manufacturing capacity has increased from one million packs per month in August to eight million packs per month at present, while distribution has increased from 20, outlets to , Kakkar and Biyani are looking to double capacity by the end of