Beverages companies must produce quality and consistent. While enterprises provide automation increase in their operational processes, they also aim to increase productivity and extend the shelf life of products.

But at the same time, it is important to minimize the waste and to recover the water used. All these require companies to use the right machinery and equipment in production and to show sensitivity in the use of raw materials and chemical additives.

In short, for the beverage industry, production should be controlled and quality production at every stage of production, appropriate production methods should be applied for them and necessary tests and analyzes should be made at certain points of the production process.

The Turkish Food Codex grouped beverages based on fruit content. For example, beverages containing 100 percent fruit as fruit juice, beverages containing 25 to 99 percent fruit as fruit nectar, beverages containing 10 to 24 fruit percent, and beverages below 10 containing fruit flavored percent. grouped as beverages. This grouping is complied with during the tests performed in advanced laboratories.

The global beverage industry is growing each year with the launch of new products such as energy drinks, vitamin-supplemented water and sports drinks. Many analytical problems arise with this growth. These problems require different beverage testing and analysis methods such as carbonated drinks, fruit juices, milk drinks, alcoholic beverages and bottled water.

The following are a few standards that are based on beverage testing by competent authorities:

• TS 11888 Terms related to fruit juices and derivatives

• TS 4889 Fruit juice - Determination of soluble solids content - Picnometric method

• TS 13503 Workplaces - Fruit juice production sites - General rules