The worldwide success of soft drinks started with the invention of aerated water during the seventeenth century. Pharmacists believed in the health effect of aerated water, although claims for the medicinal properties of these mineral waters were grossly exaggerated.
Further experimentation with different ingredients, like herbs and fruits, followed. In some cases the water was sweetened with sugar, resulting in what is considered soft drinks now. The initial alternative to “hard” spirits proved to be a success story, creating one of the largest beverage industry segments worldwide. The consumption of soft drinks has become a fixture of today’s lifestyle with up to 155 liters consumed per capita annually.
Although the main aspect of soft drinks remains refreshment generated by carbonization with the addition of sugars and acids, the health aspect continues to gain importance due to the increased health consciousness of consumers. To follow this trend, the number of diet products on the market containing artificial sweeteners, reduced sugar, and special formulations, including vitamins, Q enzymes, proteins, and more, continues to rise. As the total concentration of artificial sweeteners is much lower compared to sugar or HFCS, concentration fluctuations are more difficult to detect and require more precise measurement during production and in the final packaged product.