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Craft beer is an authentic product characterised by unique sensory features that distinguish it from industrially produced beers. The typical consumer also closely associates craft beers with the concept of traditional products, also in terms of consumption habits and the manner in which they are packaged. In this research, 482 beer consumers were interviewed face-to-face using a paper questionnaire during the Oktoberfest (Piedmont-Northwest Italy), a traditional beer festival that draws thousands of craft beer fans. Two consumer samples were defined on the basis of individual statements regarding their preferred method of beer packaging: The “traditional” consumer, loyal to the conventional beer packaging material (glass bottle) and the “innovative” consumer more inclined to packaging innovation (the use of aluminium cans). The preference scores towards beer attributes of the two identified samples were assessed using a 5-points Likert scale. In addition, the individual socio-demographic characteristics, together with craft beer consumption habits were recorded during the data collection phase. Significant differences between the two consumer samples were found using a non-parametric test; the Mann-Whitney Wilcoxon. In particular, traditional and innovative consumer groups expressed different preference levels towards beer clarity, colour, bitterness and body. For both samples, taste intensity resulted as the top attribute for beer evaluation, highlighting that, even when canned, the consumer is able to evaluate and appreciate the aromatic and quality characteristics of the product. Therefore, although glass remains the preferred packaging material for craft beer consumers, given the increasing acceptance of canned packaging by the traditional consumer, brewers could conceivably focus on canned product lines in order to exploit the inherent logistical and marketing advantages (i.e. graphical communications).

Abstract: Reliability analysis for packaging of beer production over a period of 9-month was carried out. The most important failure modes were identified and the descriptive statistics at failure and machine level were calculated. Several theoretical distributions were applied and best fit of failure data was identified. The reliability and hazard rate models of the failure data were determined to provide an estimate of the current operation management (i.e. maintenance policy, training, spare parts) and improve the line efficiency. It was found out that (a) the availability of the beer filling/capping machine is 94.80%, (b) the failures due to mechanical and pneumatic causes amount to 57.1% of all the failures of the machine, (c) the time-between-failure (TBF) was drastically decreased thereby suggesting that the probability to fail increased and the current maintenance policy should be revised, and (d) the failure times follow the normal distribution whereas the times-to-repair (TTR) a failure comply with the logistic distribution. [Copyright &y& Elsevier]

Craft beer is an authentic product characterised by unique sensory features that distinguish it from industrially produced beers. The typical consumer also closely associates craft beers with the concept of traditional products, also in terms of consumption habits and the manner in which they are packaged. In this research, 482 beer consumers were interviewed face-to-face using a paper questionnaire during the Oktoberfest (Piedmont-Northwest Italy), a traditional beer festival that draws thousands of craft beer fans. Two consumer samples were defined on the basis of individual statements regarding their preferred method of beer packaging: The "traditional" consumer, loyal to the conventional beer packaging material (glass bottle) and the "innovative" consumer more inclined to packaging innovation (the use of aluminium cans). The preference scores towards beer attributes of the two identified samples were assessed using a 5-points Likert scale. In addition, the individual socio-demographic characteristics, together with craft beer consumption habits were recorded during the data collection phase. Significant differences between the two consumer samples were found using a non-parametric test; the Mann-Whitney Wilcoxon. In particular, traditional and innovative consumer groups expressed different preference levels towards beer clarity, colour, bitterness and body. For both samples, taste intensity resulted as the top attribute for beer evaluation, highlighting that, even when canned, the consumer is able to evaluate and appreciate the aromatic and quality characteristics of the product. Therefore, although glass remains the preferred packaging material for craft beer consumers, given the increasing acceptance of canned packaging by the traditional consumer, brewers could conceivably focus on canned product lines in order to exploit the inherent logistical and marketing advantages (i.e. graphical communications). [ABSTRACT FROM AUTHOR]

The 2020 pandemic caused by the novel coronavirus, SARS-CoV-2, also referred to as the COVID-19 [named for the disease caused by the virus] pandemic, shook the world to its core. Not only were populations hurt by the virus physically, the pandemic had deep repercussions economically as well. One of the industries severely impacted by the implications of the 2020 COVID-19 pandemic was the brewing industry, particularly that of the United States. The economic turmoil and uncertainty were felt by both macro and micro brewers alike. Draft beer sales virtually dried up overnight as state-imposed shutdowns closed bars, restaurants, and taprooms as a means to curb the spread of the virus. There were supply chain and logistical issues that arose during the pandemic due to not only closures within the brewing industry but supporting industries such as printers and shippers. In some cases, entire business models had to be turned completely on their head in an instant and business pivots had to be made. The year 2020 was wrought with challenges faced by the brewing industry. There was one saving grace however that kept many breweries afloat during the pandemic, and that was packaged beverage sales, especially those packages intended for off-site consumption. Set forth by trends of the pre-pandemic years aluminum cans and canning reigned supreme for the craft brewing market and allowed breweries to get product into the hands of consumers and ultimately allowed some breweries to stay open. Other options breweries had included the use of glass growlers or aluminum crowlers as a means to sell draft products to-go. The resourcefulness of many brewery owners was tested in 2020 and many rose to the challenge. This report aims to examine several of the challenges, pivots, and solutions packaging provided to the beer industry during the pandemic.

The main aim of this review was to check for the applicability of the concept of circular economy to brewing chain. By analyzing the beer brewing process, it was possible to identify the main brewery wastes formed and packaging materials used as well as their range of composition and yields. In order to reduce the contribution of packaging material to the carbon footprint of beer, it would be necessary to replace one-way containers used nowadays with lighter, reusable, or recycled ones. Even if the contribution of beer consumption phase was taken into account, there was no definitive solution about the less environmentally impacting beer packaging format. The direct management of polyethylene terephthalate (PET) packaging for liquid foodstuffs could make available 100% recycled PET flakes to be reconverted into food-grade bottles with minimum downcycling to other non-food usage. The countless potential uses of brewery wastes in nutritional and biotechnological fields were tested in laboratory by disregarding any cost–benefit or market analysis. This was mainly because the estimated market price of dried brewer’s spent grain (BSG) resulted to be about 450% higher than that of conventional lignocellulose residues. All the alternative uses hailed in the literature appeared to be more useful for publishing articles than for defining any economically feasible reusing procedure for all brewery wastes. Owing to their high moisture content, such wastes are so perishable as to prevent their safe usage in the human food chain. Currently, their use as-is in animal feeding is the disposal method not only economically feasible but also able to reduce the greenhouse gas load of beer packed in glass bottles (GB) by about one-third of that associated with packaging materials. Not by chance, it is practiced by most industrial and craft breweries. [ABSTRACT FROM AUTHOR]

Agribusinesses invest in harnessing the goodwill affiliated with US agrarianism and farm iconography, hoping publics transfer the goodwill they attach to farming onto corporations. To make apparent agribusiness’s rhetorical strategies, we analyze “For the Farmers,” a 2021–2022 John Deere and Anheuser-Busch collaborative campaign to raise money for the nonprofit Farm Rescue. We theorize how productive tensions—farmers as thriving vs. farmers as needy and farms as human spaces vs. farms as machine spaces—mobilize the contradictions of agribusiness mythmaking in the twenty-first century. Our analysis of this campaign’s beer packaging and promotional video offers scholars who are invested in food rhetoric and agricultural communication an invitation to notice how agribusiness atmospheres both host contradiction about imagined pasts and recenter white masculinity to evoke a secure future based on trust of industrial-scale farming and the hydrocarbon economy. By theorizing how rhetorical affect aligns drinking beer with rescuing farmers, we offer a model of critiquing agribusiness’s reliance on myths to promote their brands. [ABSTRACT FROM AUTHOR]

Purpose: This study aimed to identify, with producers of specialty beers (SBs), producers' perceptions regarding the consumers, besides analyzing the consumer's behavior of SBs regarding consumers' preferences, perceptions and determining buying factors. Design/methodology/approach: In the qualitative analysis, interviews were performed with 14 professionals from the SB industry. In the quantitative study, 301 consumers of SB answered a questionnaire about preferences, perception and determining buying factors of special beer. Techniques such as content analysis, frequency analysis, cross-tabulation and hierarchical cluster analysis were used in this study. Findings: The study demonstrated an important convergence in the perceptions of producers about consumers and the real behavior of SB consumers, mainly on factors of beer packaging, label, style and price. Those respondents consuming just SB were characterized by having higher income, frequency and time of beer consumption and willingness to pay more for the product. Cluster analysis allowed to segment respondents into three groups: (1) beginners in the universe of SBs who also drink commercial beers; (2) regular consumers willing to pay more for SB and (3) legitimate consumers of SB averse to commercial beer. Practical implications: There are practical implications in this study such as new products development and assertive creation of labels and packaging for special beers. Social implications: There are social implications in this study such as the convergence between industry professionals and consumers. Originality/value: By addressing professionals and consumers, this study generated scientific information and knowledge to assist the specialty brewing industry in developing new products and defining marketing strategies as well as creating actions for bringing producers and consumers closer together to benefit both parties. [ABSTRACT FROM AUTHOR]

Purpose: This paper aims to investigate the impact of pubs and breweries' attributes on beer prices by exploring and examining the variation of beer prices across pubs in York, UK. Design/methodology/approach: Data gathered from five surveys of pubs conducted between 2012 and 2020 are used to test six research hypotheses analysing how factors such as location, type of ownership and management of pubs, beers' characteristics and breweries' attributes affect beer prices in the on-licence market. Findings: Beer packaging, type of brewery, pubs' ownership and management all have a significant impact on beer prices, with beer on average cheaper in premises owned by pub companies and breweries compared to independently owned pubs. Research limitations/implications: Findings can have implications in the first instance, on current fiscal policies affecting beer prices and, on a broader scale, regulating alcohol consumption. Practical implications: Understanding beer price mechanisms in the pub sector offers valuable insights to practitioners and policymakers about designing and delivering policies and actions aimed at halting the decline of pubs in the UK. Social implications: Findings provide original information relevant for developing initiatives aimed at preventing excessive alcohol consumption in private premises, an issue commonly associated with problems such as alcohol-related diseases, loneliness and antisocial behaviour. Originality/value: To the best of the authors' knowledge, this study is the first, providing an empirical analysis of beer price mechanisms within the pub sector at such a granular level; findings have important implications for pubs and on-licence businesses and for local communities and economies. [ABSTRACT FROM AUTHOR]

• Paper (vs. Glass-bottled) beer is associated with warmth (vs. competence). • These associations are due to shared connotation of femininity (vs. masculinity). • Paper-bottled beer is perceived as low in value and purchase intention. • Shifting consumers' focus to warmth-related messages improves inferior evaluations. • Congruence between beer packaging and consumer focus positively influences purchase intention. Recently introduced paper-bottled alcoholic beverages are an intriguing and potentially environmentally-friendly initiative. However, consumer's acceptance of these products is still in doubt. This research aims to identify circumstances where the acceptance of paper-bottled alcoholic beverages is enhanced. Across three studies, we reveal that paper-bottled beers are preferred when congruent with the consumer's warmth focus. Study 1 demonstrates that paper-bottled (vs. glass-bottled) beers are associated with warmth (vs. competence) and femininity (vs. masculinity) but are rated negatively in value and purchase intention. Studies 2 and 3 identify that shifting consumers' focus to warm-related information can mitigate these negative evaluations. Specifically, Studies 2 and 3 demonstrate that when consumers focus on warmth-related (vs. competence-related) information, preference for paper-bottled (vs. glass-bottled) beers is enhanced due to the shared connotations of packaging with femininity (vs. masculinity). These findings contribute to the literature on sustainable packaging/products, gender stereotypes and social perception of brands. We also provide suggestions to brand managers in presenting sustainable alcohols in warmth-related scenarios. [ABSTRACT FROM AUTHOR]

Hops are an important component of beer brewing, providing aromatic and bittering properties that are essential to consumer appeal. A significant amount of hop residue is generated in the dry-hop brewing process that cannot be reused due to bittering residues that disqualify them as animal feed or other products. The purpose of this research was to reuse four varieties of hop waste (Citra, Mosaic, Hallertau Blanc, and Mandarina Bavaria) through a repalletization process with the objective of integrating them into a new craft beer brewing process. Chemical properties such as the phenolic content, antioxidant capacity, and α- and β-acids were significantly reduced (p < 0.05) due to the reuse of the repelletized hops, leading to a decrease in the bitterness levels in all of the craft beers brewed with dry-hop residues. Finally, the sensory study conducted with non-habitual craft beer consumers revealed significant general acceptability for beers brewed with repelletized dry-hop residues (Mandarina Bavaria, Citra, and Mosaic). The reuse of hop residues for brewing presents a promising opportunity for further development in the food industry. [ABSTRACT FROM AUTHOR]

The change in consumption habits, the need for product differentiation and the transition to eco‐sustainable wine production have led to the adoption of alternative packaging solutions, moving beyond the traditional glass bottle. This study employs experimental auctions with a sample of 100 participants to assess consumer willingness to pay for both bag‐in‐box and traditional glass bottle packaging. Using statistical tests and regression analysis, we find that consumer preferences for wine packaging formats significantly influence purchasing decisions and perceptions of product quality. Notably, consumers show a lower willingness to pay for the same wine when packaged in a bag‐in‐box than a bottle, and taste does not influence the willingness to pay. Moreover, the preference for bottled wine seems to be socially influenced. This study enriches the understanding of consumer behaviour regarding packaging preferences and provides actionable insights for the wine industry, retailers, policymakers and consumers. [ABSTRACT FROM AUTHOR]

Amber glass has been produced since at least the 6th century BC. Its value derives from its ability to mimic natural amber and, later, from its ultraviolet filtering properties. Until the 19th century, amber glass was widely used for the storage of food and medicines because its protective properties had been empirically recognized. This study investigates historical methods of amber glass production by using glass recipes from four Portuguese arcana (1793–1975) and focusing on Fe-S and Fe-Mn chromophores. Five recipes were reproduced under controlled laboratory conditions, resulting in 21 experiments. Of these, only 10 produced amber glasses were with different shades. Chemical compositions were analysed by WDXRF, while DSC and dilatometry were used to assess thermal properties. Vickers hardness tests and UV–visible absorption spectroscopy provided insight into mechanical strength and chromophore presence. The study found that FeS amber glass was more difficult to produce than Fe-Mn amber glass, given the complex variables involved in the former, such as SO3 volatility affecting the final product. Reproduction of historical recipes showed that, even without modern chemical knowledge, historical glassmakers developed practical, empirical methods for making amber glass. These findings contribute to a broader understanding of glass conservation and highlight the importance of historical glass recipes for the interpretation and conservation of glass objects. [ABSTRACT FROM AUTHOR]

While fruit is a common ingredient in beer, our research takes a unique approach by studying the effects of pomegranate juice (PJ) on the physicochemical and nutraceutical characteristics of craft fruit beer. These properties have been studied in PJ and other beverages using pomegranate; however, there is insufficient information on fruit beer. PJ, known for its health benefits, was obtained by compressing the fruit in a manual press and characterizing it. The base beer, a blonde ale with two hops, Cascade (C) and Saaz (S), was used. PJ was added to the beer during the second and third fermentation steps. Beer quality was analyzed using ASBC methods: phenolic compounds, sugars, and ethanol content by HPLC, and antioxidant capacity by ORAC. PJ presented a pH of 3.8 and 14°Brix. The beer evaluated was the third fermentation beer called 3FC and 3FS; due to the type of hops used, in general, 3FS presented better physicochemical characteristics; the relevant result was alcohol content around 6.0%, but ethanol content by HPLC was 7.36% for 3FS and 7.19% for 3FC. PJ in phenolic compounds provides the beer with 4-hydroxybenzoic acid, epicatechin, and synaptic acid. However, the hop used influenced the phenolic profile of each beer. The antioxidant capacity of 3FC was higher at 19.75 mm ET/L. In conclusion, our study demonstrated that pomegranate juice in a fruit beer style provides good physicochemical and nutraceutical characteristics, offering a unique twist to the craft beer industry. [ABSTRACT FROM AUTHOR]

Despite decades of domination by a few large companies, the American beer market has seen a dramatic resurgence of microbreweries. Contrary to conventional oligopolistic market theories, small firms have consistently gained market share from their entrenched competitors. Researchers have attributed this success to "neolocalism." Through their marketing, microbreweries appeal to consumers' desire for connections to real people and distinctive products from local places. However, no study has verified whether this pattern is most characteristic of microbreweries. With newer firms threatening their market share, larger firms might adopt neolocal claims, but little empirical attention has been directed at large brewers, and mid-sized, regional firms have been largely ignored by researchers. This paper uses content analysis of beer packaging to investigate the nature of the appeals made to consumers. I find that while microbreweries do make neolocal claims, regional breweries are more likely to associate their products with places on a local scale. Large breweries make few such claims, but instead rely on "reflexive branding": marketing that refers back to the brand itself rather than borrowing existing symbolism from people or places. These findings partly support the neolocal perspective, but also challenge our expectations of which firms use neolocal appeals the most. [ABSTRACT FROM AUTHOR]

Highlights • Methodological advancement of metrics for circular economy at product level. • Multi Criteria Decision Analysis used to obtain better decision support. • Proposal to couple material circularity indicators and life cycle based-indicators. • Coupling performed via TOPSIS (Technique for Order by Similarity to Ideal Solution). • Illustrative case study for beer packaging used to validate the proposal. Abstract The debate on the identification of the most suited metrics for circular economy (CE) is open, no consensus has been reached yet on what CE indicators at product level should measure, which creates a subjective methodological framework for assessing CE strategies. In this study, we demonstrate that by coupling different types of indicators via Multi Criteria Decision Analysis (MCDA) it is possible to deal with conflicting situations where the selection of the best alternative can be biased by the choice of the metric. We use a beer packaging case, by simulating a situation where a company is interested in comparing the performances of different packaging from a CE perspective. We consider eight different beer packaging alternatives in two geographical contexts (United Kingdom and India). Two sets of indicators are coupled via MCDA: i) material circularity based- indicators, namely Material Reutilization Score and Material Circularity Indicator, and ii) a selection of life cycle based- indicators relevant for beer, i.e. climate change, abiotic resource depletion, acidification, particulate matter and water consumption. The results obtained by the application of the TOPSIS (Technique for Order by Similarity to Ideal Solution) method show that the different sets of indicators can be integrated and conflicts among them can be resolved. Overall, the application of different weighting scenarios does not change the ranking of the alternatives, thus confirming that the results are stable. Therefore, our proposal of coupling material circularity indicators with LCA indicators via MCDA can advance the assessment of CE strategies at the product level. [ABSTRACT FROM AUTHOR]

Food packaging is a crucial domain of green design and serves as an important channel for conveying green concepts to consumers. Effective packaging design not only achieves environmental sustainability but also fosters green awareness among consumers, promoting sustainable development. Therefore, it is essential to explore the relationship between food packaging design and consumers' perception of green concepts. To enhance the influence of food packaging on consumers' green awareness and stimulate their environmentally conscious behaviors, this study employs a literature review and case analysis to extract the key elements of green design in food packaging and the common green concepts they convey. Using the conjoint analysis method (CAM), various combinations of representative elements were established and used to design sample packaging. Through questionnaire evaluation and user interviews, the study examined the differences in the strength of influence that various elements and their combinations have on consumers' perception of green concepts. The results reveal that, among all factors affecting consumers' perception of green concepts in food packaging, color is the most effective and direct way to communicate green information and evoke green awareness. This is followed by material, structure, text, and patterns. The combination of material and structure is the most effective way for users to perceive green concepts, while the combination of color and structure is the least effective. Consumers are most likely to associate biodegradable materials with green concepts. This study furtherly elucidates the relationship between green food packaging design and consumers' green awareness and offers practical design strategies for embedding green concepts in food packaging by focusing on the selection of color, material, and structure to express different types of green ideas. [ABSTRACT FROM AUTHOR]

Craft beer represents a dynamic and creative segment within the food and beverage industry, emphasizing quality, aroma, health, sustainability, locality, and tailored brewing techniques. This paper explores the multifaceted roles of craft beer's production and consumption growth dynamics. Both a bibliometric analysis and a systematic literature review were conducted on a sample of 239 scientific papers to provide an in-depth evaluation of the main characteristics and influences that craft beer has in the field of food science. Based on the identified roles of craft beer/breweries in the selected sample of literature, a conceptual framework was constructed to serve as a guideline for policymakers and different stakeholders. In this way, our findings enrich the existing literature and contribute to a better understanding of craft beer production and surroundings, which can be beneficial for promoting sustainable policies and innovative strategies for the growth of small/micro-producers and entrepreneurs in this niche market. Furthermore, this evidence can stimulate clear and ethical information to enhance consumers' knowledge and agendas to strengthen the identity of local communities. [ABSTRACT FROM AUTHOR]

The production of beer, a beverage of global cultural and industrial importance, has a significant impact on the environment due to the use of natural resources and the emissions generated during the various stages of the production process. Therefore, this article examines the sustainability of beer production through a review of literature articles that have used Life Cycle Assessment (LCA) to assess its environmental impacts. A systematic literature review was conducted by selecting peer-reviewed articles published between 2001 and July 2024 using databases such as Scopus and Google Scholar. The search included studies analyzing different stages of the beer life cycle, from raw material production to packaging and distribution, using specific keywords related to LCA and brewing. The results showed that energy use and packaging are the two critical aspects identified in the review, which represent a significant part of the environmental footprint. However, it is important to note that the available studies on the subject are few and heterogeneous and they use different methodologies, impact categories, and functional units, which complicates the comparison and synthesis of results, limiting the ability to draw definitive conclusions. Recommendations were made to improve sustainability, including the adoption of more efficient technologies, the use of recycled materials for packaging, and the implementation of sustainable agricultural practices. These strategies could aim to significantly reduce the overall environmental impact of beer production. [ABSTRACT FROM AUTHOR]

Important institutions, such as the World Health Organization, recommend reducing alcohol consumption by encouraging healthier drinking habits. This could be achieved, for example, by employing more effective promotion of non-alcoholic beverages. For such purposes, in this study, we assessed the role of experiential beer packaging sounds during the e-commerce experience of a non-alcoholic beer (NAB). Here, we designed two experiments. Experiment 1 evaluated the influence of different experiential beer packaging sounds on consumers' general emotions and sensory expectations. Experiment 2 assessed how the sounds that evoked more positive results in Experiment 1 would influence emotions and sensory expectations related to a NAB digital image. The obtained results revealed that a beer bottle pouring sound helped suppress some of the negativity that is commonly associated with the experience of a NAB. Based on such findings, brands and organizations interested in more effectively promoting NAB may feel encouraged to involve beer packaging sounds as part of their virtual shopping environments. [ABSTRACT FROM AUTHOR]

Purpose – The purpose of this research was to verify actual consumer behavior concerning different beer packaging material and how it influences the perception of beer taste. More precisely, the main aim of the paper was to explore whether beer packaging can influence consumers’ subjectively perceived taste of the beer they drink. Design/Methodology/Approach – Following the literature research, a questionnaire survey was conducted on a sample of average Czech beer consumers (n=220). A subsequent experiment involving a sample of Czech college students (n=30) aimed at exploring the actual consumer behavior. Findings and implications – The results of the experiment show that beer consumer behavior can be influenced by the beer packaging material. If consumers knew that the beer had been poured from a glass bottle, they assessed its taste better than if they had no information on the type of beer packaging. Similarly, the opposite was found to be true of the plastic bottle – if consumers knew that the beer had been poured from a plastic bottle, they said it tasted worse than if they had no such information. No statistically significant difference was found in the tasting of canned beer with or without the knowledge of the packaging material. Limitation – The main research limitations lie in its regionality as the survey and the experiment were conducted only in the Czech Republic, with college students as participants. Originality – As there is only a limited amount of research available on beer packaging and its influence on consumer behavior, this paper provides a valuable overview of the issue.

Purpose: Based on the Material Circularity Indicator (MCI) and Life Cycle Assessment (LCA) as effective circular and environmental measurement tools, respectively, the purpose of this article is firstly to propose an approach in which to apply the mentioned tools to correlate circularity with environmental impacts. Secondly, it is to test and analyze the model through compared case studies and assess its applicability as an effective product circularity-environmental assessment tool. Methods: To propose a methodology that correlates circularity and environmental impacts, the methodologies underlying MCI and LCA were considered the most recognized in the literature. The Ellen MacArthur Foundation suggestion to use complementary indicators (calculated using the LCA methodology) together with the MCI was received to obtain an in-depth analysis of the circular and environmental performance of the products. As a result, an integrated MCI-LCA methodological integration model was proposed in which compared case studies were selected in the agri-food sector since their products encompass both biological and technical materials. Results and discussion: From the examination of the graphical representation patterns of the interpretation of results phase, five scenarios for the circular-environmental assessment of compared products were detected depending on the characteristics of the trend line: scenarios no. 1 and 2 where circularity led to higher environmental impacts, scenario no. 3 where circularity did not affect environmental impacts, and scenarios no. 4 and 5 where circularity led to lower environmental impacts. Compared to studies in the current literature, the added value of the application of the proposed model was to allow a comprehensive and holistic assessment through an innovative circular and environmental assessment panel of coupled products belonging to the same product category. Conclusions: What the authors expected from the principles of the proposed model and the results achieved make the model applicable. Environmental Product Declarations of coupled products were used as an information source for both circular and environmental evaluations. Circularity did not always lead to a reduction of environmental impact, as it depended on the type of impact category and product. More compared case studies are required to be applied to the proposed integrated model to strengthen the assumption made in the study, determine eventual adjustments in the weighing system of the MCI methodology, and for the detected circular-environmental scenarios to try to bridge the gap of standardized regulations on circularity measurement framework, which have led to the current nonuniform indicator approaches. [ABSTRACT FROM AUTHOR]

Featured Application: The algorithm could be used in the beer production industry. Aiming at finding a better way to solve the problem of beer production scheduling, a new collaborative optimization based on the Manhattan Distance and Chameleon Swarm Algorithm is proposed. Firstly, a dynamic relaxation factor is introduced to the constraints at the system level, which combines the changing trend of the inconsistency information and the optimal solution of the discipline level. Additionally, the Manhattan Distance is used to replace the square of the Euclidean Distance at the system level. Thirdly, the Chameleon Swarm Algorithm is used to improve the update rule during the process of iteration. As these improvements are applied to the collaborative optimization, the steps of this new algorithm are given. Through the test case of a multivariate function, it can be found that the algorithm has been improved compared to the original algorithm. Then, a model for beer production scheduling is proposed, and the results of the optimization show that the improved collaborative optimization has better optima effectiveness and fewer iterations and is not sensitive to initial points, which proves that the improved collaborative optimization has a better ability to solve the problem of beer production scheduling than normal collaborative optimization and collaborative optimization with fixed relaxation factors. [ABSTRACT FROM AUTHOR]

Signs, including pictograms, present in public space are intended to enforce a specific behavior. Due to their simplicity and unambiguity of the message, they can be an effective tool of public healthcare. The aim of this study was to assess the knowledge referred to the meaning of the sign prohibiting alcohol consumption during pregnancy among first-year medical students who do not have vast knowledge at present level in this field. The study was conducted among academic youth in Poland, and assumed a 5% risk of error, hence, for p <0.05 the differences were considered statistically significant. Out of the total number, there were 1,123 questionnaire forms correctly completed and these were further selected for the final analysis, which comprised of 751 by women and 372 by men. Among the respondents, over 92% properly recognized the sign warning against the use of alcohol during pregnancy. Moreover, more than 45% declared previous contact with this sign and above 53% claimed that they already had knowledge of the sing's meaning. The graphic form of the sign allows for its correct interpretation, thus products which may become harmful especially to pregnant women and fetus can be clearly and legibly marked. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the impact of service conditions on lightweight partitions in residential buildingsusing life-cycle assessments (LCAs). Three alternative service conditions were included as follows: light/moderate, standard, and intensive. LCAs were conducted for pairwise comparisons among three types of lightweight partitions: gypsum board, autoclaved aerated blocks, and hollow concrete blocks. The functional unit considered was 1 m2 of a partition, and the building's lifespan was 50 years. In light/moderate conditions, the replacement rate for all three partitions was zero times during the building's lifespan. In standard conditions, the replacement rate for gypsum board and autoclaved aerated blocks was one time during the building's lifespan, and for hollow concrete blocks, it was zero times. In intensive conditions, the replacement rate for gypsum board was four times during the building's lifespan, that for autoclaved aerated blocks was two times, and that for hollow concrete blocks was zero times. The six ReCiPe2016 methodological options were used to estimate environmental damage using a two-stage nested analysis of variance. The results showed that, in light/moderate and standard conditions, gypsum board was the best alternative, while in intensive conditions, hollow concrete blocks were the best alternative. In conclusion, the choice of lightweight partitions should be made while taking the service conditions in residential buildings into account. [ABSTRACT FROM AUTHOR]

Beer is the most widely consumed alcoholic beverage in the world, and the craft beer market has been continuously growing in recent years. The objective of this study is to detail the production of craft beer and quantify its environmental impacts. The microbrewery is located in João Pessoa, northeast Brazil, and produces 180,000 L/year. The life cycle assessment methodology is employed, and 16 environmental indicators have been selected. Two environmental impact assessment methods are used: IPCC 2021 GWP 100y and ILCD 2011 Midpoint. The results indicate that the best packaging options (lowest environmental impacts) are 10 L stainless-steel kegs and 330 mL aluminum cans. The primary hotspot is the distribution to the points of sale, which employs diesel vehicles. When electric vehicles substitute diesel ones, the environmental impacts are three times lower. The adoption of electric mobility and increasing the consumption of local products are two strategies that can be explored to further mitigate the environmental impacts associated with craft beer. [ABSTRACT FROM AUTHOR]

Ultraviolet (UV) blocking films are an emerging technology currently being utilized in food packaging applications. UV radiation can cause photochemical reactions in food products, resulting in color, texture, flavor, and nutritional quality degradation. These active films protect the food from photooxidation, maintain the quality attributes, and enhance the food product's shelf life. Incorporating various UV-blocking agents is the current trend in active food packaging applications. These agents absorb, reflect, or scatter the incident UV light, reducing the transmittance of UV radiation through packaging film. Here, we review the possible cause of food spoilage by photooxidation reactions. The different types of UV absorbers were used in food packaging with the benefits and effectiveness achieved. Furthermore, the mechanism and incorporation techniques of UV-shielding agents in food packaging applications have been reviewed. Finally, the challenges and future perspectives of UV-blocking films have been discussed. This article provides a comprehensive explication on the significance of utilizing UV-blocking films for food packaging applications to enhance the shelf life of food products. UV-blocking films are next-generation packaging technology enhancing the shelf life of food products. [ABSTRACT FROM AUTHOR]

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This research has investigated Italian consumers' preferences for and purchasing behaviors of strawberries utilizing the Best–Worst Scaling methodology (BWS). This approach enables the key factors that influence strawberry purchasing decisions to be identified and different choice groups to be characterized. To achieve this goal, a survey was conducted on a sample of 496 respondents living in the metropolitan area of Milan (North Italy). The declared preferences of the individuals for 12 strawberry characteristics, divided into intrinsic, extrinsic, and credence attributes, were first measured. A Latent Class Analysis (LCA) was then performed to identify different clusters of consumers according to the individuals' preferences. Subsequently, the heterogeneity of the clusters was tested, using the Chi-square test, and sociodemographic characteristics and purchasing habits were considered. The results suggest that the most important attribute in the choice of strawberries was appearance, highlighting the importance of preserving it throughout the supply chain, followed by one of the increasingly important aspects of diets, which is health benefits. The attribute considered the least important was the brand. This study demonstrates, from a holistic point of view, that sociodemographic characteristics, food habits, and perceptions of different strawberry attributes influence consumers' preferences and behaviors. Practical implications suggest a new prospective for communication marketing strategies for producers, creating a better brand identity and highlighting in their marketing all of the aspects that consumers would like to know about the fruits they choose as quality certifications. [ABSTRACT FROM AUTHOR]

Purpose: As a result of both shifting social concerns and stricter legislation, many companies are seeking innovative and sustainable solutions for both primary and secondary packaging. The craft beer industry has made the most notable advancements with a variety of alternatives to the traditional secondary packaging (e.g. plastic rings) used to link beer cans. Yet, despite the impact packaging has on consumer purchase behavior and the environment, secondary packaging has received far less attention in the literature. This study aims to understand consumer perceptions of craft beer secondary packaging on consumers' willingness to buy via the underlying mechanisms of perceived packaging innovation and sustainability. Design/methodology/approach: A single-factor between-subjects experiment with four conditions (secondary packaging format: Pak-Tech holder, Keel Clip holder, Glue-Pack holder, Biodegradable holder) was conducted with 354 participants to test the hypothesized serial mediation model. Findings: The results demonstrate that none of the secondary packaging styles had a direct effect on willingness to buy, meaning that the package style alone does not influence a consumer's purchase decisions. Critically, the results also revealed indirect effects; specifically, the Keel Clip and Glue-Pack six-pack can holders were perceived as more innovative than the Pak-Tech holder, which in turn positively influenced perceptions of packaging sustainability and subsequent willingness to buy. Originality/value: The authors' results extend the research on sustainable secondary packaging and aids craft breweries along with other beverage producers in making informed decisions as the push for sustainable packaging becomes more prominent. [ABSTRACT FROM AUTHOR]

Brewery (BW) and dairy (DW) wastewater are two types of agro-industrial wastewater that are generated in large amounts and, therefore, should be treated effectively and in an environmentally beneficial manner. Both these wastewater types are characterized by a high COD, BOD5, and nutrient content, and conventional wastewater treatment methods such as an activated sludge process may prove to be inefficient due to the possibility of foaming, large biomass production, low activity at low temperatures, and risk of overloading the reactor with a load of organic pollutants. In the context of the described difficulties, anaerobic processes seem to be the best alternative. An interesting research area is the co-digestion of these wastewaters. However, this research direction, so far, has not been frequently reported. Given the gap in the current knowledge, this literature review aims to assess the possibility of BW and DW digestion in anaerobic reactors and provide up-to-date data on the post-treatment methods of effluent generated after the anaerobic digestion process. Despite numerous advantages, anaerobic treatment often requires post-effluent treatment to complete the treatment cycle. [ABSTRACT FROM AUTHOR]

Despite the growing understanding that circular business models (CBMs) play a pivotal role in facilitating the transition from a linear to a circular economy, there is a lack of relevant literature on how CBMs can be implemented in businesses in developing countries. This study addresses this significant gap in the literature by revealing the insights and dynamics of the implementation of a CBM in a typical developing economy—Nigeria. A notable business model adopted by breweries and beverage companies in Nigeria—a returnable glass bottle process—was investigated through an in‐depth exploration of six companies in a qualitative case study that involves collecting data through interviews, exploratory field observation, and documented evidence (literature). The study generated empirical‐based evidence on how CBM can be implemented in a business value chain where formal and informal actors co‐exist and interact. It also discloses several barriers and enablers associated with CBM implementation in the context of developing economies. Collaboration, social inclusiveness, waste management, durable product design, and cost reductions are some of the enablers identified in the study. The key barriers are largely external and conspicuously linked to the socio‐economic disadvantages peculiar to developing economies such as the absence of effective legislature, lack of infrastructure, lack of technological innovation, unavailability of finance, and the emergence of large retail stores that operate on a disruptive business model. Finally, the current research provides practical suggestions and recommendations for the appropriate designing and transitioning of CBMs in developing countries' context. [ABSTRACT FROM AUTHOR]

Important institutions, such as the World Health Organization, recommend reducing alcohol consumption by encouraging healthier drinking habits. This could be achieved, for example, by employing more effective promotion of non-alcoholic beverages. For such purposes, in this study, we assessed the role of experiential beer packaging sounds during the e-commerce experience of a non-alcoholic beer (NAB). Here, we designed two experiments. Experiment 1 evaluated the influence of different experiential beer packaging sounds on consumers’ general emotions and sensory expectations. Experiment 2 assessed how the sounds that evoked more positive results in Experiment 1 would influence emotions and sensory expectations related to a NAB digital image. The obtained results revealed that a beer bottle pouring sound helped suppress some of the negativity that is commonly associated with the experience of a NAB. Based on such findings, brands and organizations interested in more effectively promoting NAB may feel encouraged to involve beer packaging sounds as part of their virtual shopping environments.

Abstract: Most market products are offered to consumers in a wide range of packaging alternatives and the proportion of municipal solid waste attributed to packaging increases year after year. This study assesses the environmental impact of the commonest packaging options on the Spanish market for juice, beer and water. The production of different packaging materials and sizes was evaluated along with their method of final disposal (landfilling, incineration and recycling). Recycling was found to be the most environmentally friendly disposal option for all the packaging alternatives compared, and either incineration or landfilling was considered the second best option depending on the packaging material. The packaging options with the lowest environmental impacts were aseptic carton and plastic packaging (for sizes greater than 1l). The environmental profile of the whole beverage life cycle was evaluated. The results of the evaluation of the entire life cycle show that the impact of beer packaging is similar to the impact of beer production and these are the highest impact stages in the life cycle of beer. Packaging was found to have the highest environmental impact in the life cycles of water and juice. [ABSTRACT FROM AUTHOR]

Robust monitoring and assessment methods are required to assess circular economy (CE) concepts in terms of their degree of circularity and their contribution to sustainability. This research aimed to develop an integrated framework for the CE context—considering both the technical circularity and the complexity of the three dimensions of sustainability (environment, economy, and social). Two existing methods were identified as an appropriate foundation: CE indicators and life cycle sustainability assessment (LCSA), combining life cycle assessment (LCA), life cycle costing (LCC), and social life cycle assessment (S‐LCA). The developed circular life cycle sustainability assessment (C‐LCSA) framework added circularity assessment (CA) as an additional dimension to LCSA (C‐LCSA = LCA + LCC + S‐LCA + CA). The abundance of CE indicators required a systematic selection process to identify the most appropriate indicators for the framework which was built on criteria levels, performance, loops, unit, dimension, and transversality. The material circularity indicator, product circularity indicator, and longevity indicator were identified as most suited for C‐LCSA. Being developed for a single life cycle, the traditional life cycle approaches needed refinements for application to CE concepts, derived from discussions and proposed adaptions presented in the academic literature. The cut‐off approach was identified as the most suitable end‐of‐life allocation method for C‐LCSA, being in line with the technical system boundaries. C‐LCSA can be used by LCA practitioners to identify trade‐offs between an improved circularity and resulting impacts on the environmental, economic, and social pillars to provide a basis for decision making in industrial ecology. [ABSTRACT FROM AUTHOR]

One key reason consumers enjoy beer is for its perceived refreshing characteristics; however, understanding the refreshing perception of beer is very limited. This study aimed to 1) investigate the impact of flavor traits factorized with alcohol levels (0%, 2.5%, 5.0%, 7.5% abv) and flavor types (citrus, cucumber, lime) on the liking and intensity of refreshing perception and other sensory attributes, and 2) explore the sensory drivers for refreshing perception of the flavored beers. The consumer test was divided into three sessions, with beer users n = 114, 105, and 103, respectively. The results showed 1) the refreshing liking and intensity were above the middle point of the scale for the flavored beers with ≤ 5.0% abv. Alcohol level showed a negative impact on refreshing liking and intensity. 2) Refreshing liking was positively correlated to the liking of six flavor attributes. The alcohol level was a determining factor influencing the hedonic ratings. 3) Both alcohol level and flavor type significantly increased the intensity of five sensory attributes. All six attribute intensities had significant penalization on refreshing liking and intensity. 4) CATA (check-all-that-apply) with ten descriptors further characterized the sensory profile of flavored beers, with their corresponding tested flavors being the most important, followed by clean and crisp flavors. 5) Refreshing intensity was positively driven by carbonation, clean, crisp flavors, and negatively driven by the flavor intensities in general, as well as sourness, astringency, and bitterness. This study demonstrated flavor drivers for beer refreshing perception, creating opportunities for new beer product development. The impact of alcohol level on beer refreshing perception was investigated for the first time with consumer tests. The impact of lemon, cucumber, and lime flavors on beer refreshing perception was investigated for the first time. Beer refreshing perception was positively driven by carbonation and clean, crisp mouth sensation. Beer refreshing perception was negatively driven by overall flavor intensity, sourness, astringency, and bitterness. [ABSTRACT FROM AUTHOR]

In the context in which one of the biggest problems affecting the environment worldwide is that of global warming, the study of carbon footprint, greenhouse gases and their effects is of utmost topicality. Current statistics show that agriculture and the food industry are some of the sectors with a significant carbon footprint, resulting in the need for conclusive studies to provide solutions to reduce it. The main purpose of this study is to concentrate on the results of research undertaken in this area. Thus, the thorough analysis of studies published in the main databases shows that the food industry contributes significantly to the accumulation of greenhouse gases in the atmosphere, the main sources of emissions being agricultural practices, crop rotation, waste management, etc. The urgency of adopting sustainable practices and mitigation strategies in the food industry to minimize the carbon footprint is underlined. Research not only highlights the urgent need to address the environmental impacts of the food industry, but also provides an essential basis for developing policies and strategies for implementing sustainable agricultural practices. [ABSTRACT FROM AUTHOR]

The craft brewing industry is in a constant state of evolution. Over recent years, the craft beer sector has experienced rapid growth, and this trajectory is expected to persist. Microbreweries, in contrast to traditional industrial beer production, actively encourage the exploration of diverse beer styles, embrace the trend of championing local and regional ingredients, and maintain a strong focus on quality while resurrecting historic beer varieties. An analysis of interviews conducted with microbrewers in Slovenia featured in Slovenian daily newspapers revealed recurring categories that shed light on the drivers behind this flourishing artisanry. These findings are further discussed in the context of the existing scientific literature. Notably, a range of factors were identified as contributing to the growth of this sector. Among these factors, the desire for distinctive, authentic, locally rooted, and non-standardized flavours, styles, and ingredients, often accompanied by an inspiring and compelling brewer's or creator's narrative, played a pivotal role in attracting consumers. These results can inform microbrewers production, distribution, marketing, and pricing strategies. They are also relevant to the country policymakers supporting local hops production and local brewing. [ABSTRACT FROM AUTHOR]

Consumption of the avocado fruit and its availability in the retail market has increased in recent decades and with it the desire to learn more about the market and consumer choices. This research aims to explore the consumers' preference heterogeneity toward avocado fruit in Italy assessing their personal eating orientation and socio-demographic factors. To achieve this purpose, the answers of 817 Italian consumer of avocado were collected using a structured questionnaire shared online at national level. A survey based on the best–worst method was conducted to assess the declared preferences of individuals toward a set of intrinsic, extrinsic and credence attributes of avocado, as well as a latent class analysis of subject preferences indexes was applied to identify different clusters of individuals. The distribution of preferences indexes was investigated among latent classes, which were regressed on the socio-demographic variables covariates using multinomial logistic regression. The results suggest that the desirable attributes for choosing avocado were taste, consistency (ready to eat) and affordable price. In addition, five consumer profiles in the Italian context were defined (named Hedonistic, Avocado fruit lovers, Sustainability sensitive, Value for money and Health sensitive) and characterized in terms of preferences and socio-demographic features. The study addresses a topic that has already been explored, but with an unexploited approach (latent class analysis combined with best–worst choice modeling). Therefore, the results help fill the gap in the existing literature by enriching it with a study that characterizes avocado consumers' preferences considering their heterogeneity in terms of perception and socio-demographic characteristics. [ABSTRACT FROM AUTHOR]

Copyright of Educação Matemática Pesquisa is the property of Pontificia Universidade Catolica de Sao Paulo, Programa de Estudos Pos-Grad. em Educacao Matematica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The carbon emissions of the beer industry have always been a concern. To reduce environmental pollution, this paper systematically calculates the carbon emissions of the beer supply chain and studies the optimization of carbon emissions reduction through scenario simulation. In this study, the boundary of the beer supply chain carbon emissions system is constructed. The scenario simulation and simulation analysis are carried out based on five factors: water recycling utilization rate, power generation mode, weight–volume ratio, recovery ratio, and transportation mode. To obtain the optimal scheme of economic cost and emissions reduction, the cost of the beer supply chain is analyzed under the condition of carbon trading. The results show that the proportion of carbon emissions in each link of the beer supply chain is production, packaging, transportation, and storage, which are 59.58%, 22.27%, 17.67%, and 0.5%, respectively. The improvement of the water recycling utilization rate of manufacturing enterprises can reduce the overall carbon emissions of the supply chain, and the effect is obvious. The highest proportion of carbon emissions in the packaging link is the bottle consumption stage (22.43%). Raw materials transportation accounts for the highest proportion of total carbon emissions in transportation (63.73%). The waterway/railway ratio will be increased to 0.6/0.4, and the carbon emissions in the supply chain will be reduced by 5.7%. In the context of carbon trading, when the carbon trading price is higher than 49.16 yuan/ton, enterprises can achieve a win-win situation in reducing emissions and maintaining positive economic growth by the measures given in the paper. [ABSTRACT FROM AUTHOR]

Microbiological contamination of beer is in many cases manifested by the production of CO2 and its increase in the concentration. An increase in the concentration of CO2 in a closed package leads to an increase of internal pressure, which can cause destruction of a package with dangerous consequences. This case study aimed to verify the applicability of force-displacement measurement for non-destructive monitoring of the internal pressure in beer cans. [ABSTRACT FROM AUTHOR]

The food system plays a significant role in anthropogenic greenhouse gas (GHG) emissions, contributing to over one-third of these emissions. However, there has been limited attention given in the literature on how the food industry can effectively address the carbon issue. This review aims to bridge this research gap through providing a comprehensive overview of anthropogenic GHG emissions and exploring the role of carbon markets in mitigating climate change, with a specific emphasis on the food industry. It delves into the introduction of emission hotspots within the food industry, examines ongoing efforts in GHG emissions mitigation, and addresses the challenges associated with GHG verification and offsetting. Notably, emission hotspots are primarily found in the farm, manufacturing, and post-production stages of the food industry. The emissions from the farm stage, which are often overlooked, make a significant contribution to overall emissions. Carbon verification encounters limitations due to a lack of standardized methodologies, inaccurate data, and insufficient reporting of emissions. Currently, achieving carbon neutrality without relying on carbon offsets presents a significant challenge for the entire food industry. Comprehensive mitigation strategies and collaboration across agricultural producers and the food manufacturing industry are considered potential solutions to achieve genuine sustainability. [ABSTRACT FROM AUTHOR]

Purpose: This article seeks to establish a statistical analysis to estimate the time of stoppages in a stamping line, which have a high variability that generates an unreliable scenario for the production program. Likewise, this document shows the methodological sequence to carry out a statistical analysis in a case study at an industrial level, considering variables of a real scenario. Design/methodology/approach: The methodological sequence is divided into five stages. Initially, the information of the stamping process was collected, later the types of stoppage were categorized according to the characteristics of the process. A collection of historical data information on stoppage times was carried out. With the information collected, the percentage frequency of occurrence of stops due to tool changes and incidents in the process was determined, and they were characterized by a Weibull distribution. Finally, to verify the effectiveness of the downtime behavior, a model was developed to simulate the availability of the stamping line in the Vensim PLE® program. Findings: The model showed that the frequency analysis and the Weibull distribution obtained a similar behavior to reality. The study verified that it is necessary to establish a categorization of the characteristics of the downtimes, according to the characteristics of the pieces produced to evaluate the information, in this way, the times of change by tooling were established through a frequency of use and the stoppages by additional incidences to the process were better. Research limitations/implications: The basis for this study is the reliability of the information, especially in the data record. It has the disadvantage that the bias of the analyst is present when the information is recorded and analyzed. Practical implications: The methodology presented in this article is a reference for industrial applications in which it is required to establish improvement scenarios based on the reduction of stoppages present in the production lines. Originality/value: The importance of this study is that it was possible to establish a suitable workload allocation in the presses to optimize production. [ABSTRACT FROM AUTHOR]

This research aims to show how innovation, implemented as servitization activities, can facilitate retail organizations to generate, capture, and deliver value in the long run throughout their value chain. On the one hand, it offers a new perspective on servitization in the retail industry, an area where there is scarce published literature. On the other hand, it offers a new outlook of innovation servitization in the retail supply chain. Again, this is a research gap in the body of knowledge. For this purpose, we study an interesting case study of a relevant grocery retail store in Spain and Portugal. We adopt a multi-actor approach, analysing how a leading retail company in the grocery sector, Mercadona, has based its growth, international expansion, and competitiveness on developing servitization by introducing innovative services into its value chain. This development, conducted with its suppliers, employees, and customers, signifies an exceptional case of worldwide co-innovation with customers and suppliers. Mercadona has forged a co-innovation program based on a robust, total-quality culture that has transformed its value chain and expanded its business internationally. Its strategy is based on its customers' emotional loyalty, underpinned by social media networks and a strong brand image. Its approach has enabled the development and growth of numerous SME suppliers, creating an excellent capacity for innovation. We conclude how this process drives a significant driver effect which affects the entire supply chain, given that these SME suppliers frequently outsource their innovation activities. In parallel, there is scarce literature on servitization in the retail sector, especially in the food and supermarket sector, and how a retailer can push the manufacturer to add value to its servitization process through co-innovation. [ABSTRACT FROM AUTHOR]

Bottled mineral water is distributed globally through complex supply chains, making it available far beyond its bottling plants. In low-viscosity food matrices, invisible changes may occur due to shaking. The primary purpose of this research was to investigate the potential correlation between the intensity of mechanical agitation and the number of detectable microorganisms in bottled mineral water. The simulation of dynamic mechanical vibration was conducted using both time-accelerated and real-time tests. Freshly bottled natural mineral water and commercially available mineral water brands from different bottling locations and times were subjected to random vibration at three intensities as specified by the ASTM D-4169-16 standard, which simulates road transport on semi-trailer trucks. The study investigated the specific growth rate, the generation time, and the maximum cell numbers of microorganisms. The quantitative PCR (qPCR) technique was used to determine and compare the concentrations of microbes. Dynamic mechanical vibration affected the microbiome of mineral waters, influencing growth rates and generation times. In the case of waters from different bottling locations and times, the specific growth rate varied significantly for each water and for each intensity. This finding demonstrates that the microbiome composition of the water source and the interaction between microbes influence the response to mechanical impact. The time-accelerated test was shown to be suitable for analyzing the reaction of the microbiome of the tested matrix to the intensity and duration of vibration. The applied test protocol enabled the monitoring of changes in cell numbers by qPCR. All three intensities of the time-accelerated method were effective in testing the effects of real-time mechanical agitation on the microbiome. [ABSTRACT FROM AUTHOR]