Date of Graduation

5-2023

Document Type

Thesis

Degree Name

Bachelor of Science

Degree Level

Undergraduate

Department

Human Nutrition and Hospitality Innovation

Advisor/Mentor

Buckley, Nancy

Committee Member/Reader

Bailey, Mechelle

Committee Member/Second Reader

Hawley, Aubrey

Abstract

Alcohol abuse and peer pressure to drink are prominent issues on college campuses across the nation. More than 50 percent of college students aged 18 to 22 consume alcohol monthly and 33 percent consistently engage in binge drinking (National Institute on Alcohol Abuse and Alcoholism, 2021a). A non-alcoholic beverage product marketed to students as an alternative to alcohol in social settings could alleviate some of the negative impacts, such as peer pressure and the dangers caused by overconsumption.

Through two phases, this study implements University of Arkansas student preferences and recipe modification in the development of a non-alcoholic beverage product to satisfy consumer needs. The survey results revealed that most students not only would purchase and consume this product as an alternative to alcohol, but they also believe it could help alleviate the negative impact of alcohol on college campuses. Student preferences leaned towards a nutritionally functional beverage, which resulted in a recipe that utilized citrus and fruit rind to increase the micronutrient content and nutritional value. Applying survey feedback, final recipes and a product design were developed to serve as a blueprint for future product development.

Keywords

product development, non-alcoholic beverage, alcohol abuse, beverage recipe development

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