A Consumer Survey on Preferences of Soft Drinks in Different Stages of Adolescence

The era of cold drinks began in 1952 but the industrialization in India marked its beginning with launching of Limca and Goldspot by Parley group of companies. Since, the beginning of cold drinks was highly profitable and luring, many multinational companies launched their brands in India like Pepsi and Coke. Cold drinks of different brands are composed of alcohol, carbohydrates, carbon dioxide, phosphate ions, etc. These soft drinks give feeling of warmth, lightness and have a tangy taste which is liked by everyone. The carbon dioxide gas is dissolved in water to form carbonic acid which is also responsible for the tangy taste. Carbohydrates are the naturally occurring organic compounds and are major source of energy to our body. Soft drinks were common preference among all the individuals, irrespective of their age groups as it had great brand value and great advertisement. The study starts with determining the major players in the soft drinks, their overall consumption pattern among the people and ends up with the conclusion as per the state of mind of the average rational human being. Version 20.0 of the SPSS Program was utilized in all the statistical analysis undertaken in this study and the Chi-square test was conducted for variables. Consumer preferences are changing towards healthier food, and thus such a trend will carry on for some time to come. In the soft drinks market of late, most recent new products launched have been focused on the health benefits of the soft drinks, like pomegranate juices, calcium-fortified bottled water and a series of reduced-sugar alternatives, with such features not previously so readily available to or heavily promoted at the target audience. Keywords: Consumer preference, soft drinks, healthy food, reduced sugar alternatives Cite this Article Silpa Somavarapu, B. Mubeena. A Consumer Survey on Preferences of Soft Drinks in Different Stages of Adolescence. Research & Reviews: Journal of Dairy Science and Technology . 2017; 6(3): 54–73p.