NON ALCOHOLIC SODA BEVERAGES FLAVOURED WITH

Brand Owner (click to sort) Address Description
GRASS-FED SODA The Verto Company 223 Bedford Ave Brooklyn NY 11211 Non-alcoholic soda beverages flavoured with tea; Soft drinks, namely, sodas;
GRASS-FED SODA Carolyn Kim Meenan 105E 120 Holmes St Quincy MA 02171 Non-alcoholic soda beverages flavoured with tea; Soft drinks, namely, sodas;
GRASS-FED SODA Jason Rothe Unit 4 49 M St. South Boston MA 02127 Non-alcoholic soda beverages flavoured with tea; Soft drinks, namely, sodas;
LIMESTONE Drinkfabrik Boznerstraße 2 I-39011 Lana Italy Non-alcoholic soda beverages flavoured with tea; non-alcoholic flavored carbonated beverages; bitter lemon; fruit flavored soft drinks; cream soda; colas, namely, soft drinks; ginger beer; low-calorie soft drinks; cola drinks; aerated juices; carbonated non-alcoholic drinks; lemonades; cola; non-medicated beverages, namely, tonic water; dry ginger ale; non-alcoholic fruit extracts; non-alcoholic fruit juice beverages; organic fruit juice; fruit drinks; fruit juice concentrates; fruit squashes; fruit-flavoured beverages; smoothies; juices, namely, fruit juices; waters, namely, flavored waters, aerated waters; non-alcoholic fruit punch; non-carbonated soft drinks; non-alcoholic beverages containing fruit juices; non-alcoholic sparkling fruit juice drinks; energy drinks; sports drinks;
WHITE LABEL BEVERAGE CO. White Label Beverage Company 1264 Myrtle Avenue Brooklyn NY 11221 Non-alcoholic soda beverages flavoured with tea;BEVERAGE CO.;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.5, pasteurizing and cooling, inoculating the medium with a culture of nisin-producing microorganism, and fermenting the medium with a nisin-producing culture.