drinkworld Technology + Marketing 4/2021

ZKZ 62006 

ISSN 1433-1594 Vol. 25 No. 4 November 2021 US $ 12 · € 12 

Cover: Additional Safety for Hygienic Processes 

Functional Fruit Powder 

Process Heat with Hydrogen 

Novel Labelling Solution Launched

The leading in-person and online 

event in the F&B ingredients industry, 

evolved to offer you MORE 

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Editorial 

Coffee as it should be 

We have a new coffee machine in the 

office. It’s pretty good, because it is 

rather simple. It quietly offers coffee, 

large or small, strong or not. No extra 

options, no questions, no decisions early 

in the day. I’m enjoying the benefits. 

Coffee is always a hot topic, the world 

over. Coffee is often seen as a boost 

when you are tiring, a reward when you 

meet with people, a regular part of a 

regular day, whether at work or home, 

in meetings or at your desk. 

Surveys have shown that coffee is 

(probably) the most wide-spread beverage 

in the world. Almost everyone 

has an opinion. Chains are established 

on most street corners in all major 

cities and do their best to tempt with 

their particular bean. 

Recently Starbucks announced a 

new Rewards Programm in Germany 

where customers are given stars and 

points per purchase, which can then 

be traded for more coffee or snacks 

or other merchandise. Of course there 

are smartphone APPs for the younger 

consumers and cards for the older 

and more easily satisfied. See above. 

Other coffee houses are no doubt also 

developing similar programmes to 

entice and reward loyalty. 

There have been a lot of studies about 

coffee, its physical benefits and even 

medical properties. Many of them are 

unproven, due to a lack of clinical testing, 

but coffee does bring a ‘feel good 

effect‘ through warmth, enjoyment and 

refreshment, which supports the body 

in a psychological way and undeniably 

boosts us in general. Often the mere 

thought that a cup of coffee will 

stimulate us is stimulation enough. 

One shared opinion is that coffee should 

always be fresh. This is why machines 

which grind the beans as you wait 

and provide that perfect aroma, are 

so popular. Cold coffee is less popular, 

Ian D. Healey 

Editor-in-Chief 

although cold brewed coffee is often 

considered a different drink and has its 

own circle of friends. 

Whatever else the benefits, it’s always 

a great feeling when a coffee machine 

responds in the morning by grinding, 

then lighting up and generally giving 

the impression of being pleased to see 

you. That is a good start to the day! 

Photo: BB 

Cheers 

www.drink-tm.com 

If you like it – subscribe! 

drinkworld Technology + Marketing · November 2021 3

Contents 

ZKZ 62006 





Novel Labelling Solution Launched 

Issue 4 · November 2021 

The Liquitrend QMW43 was developed for the food and beverage industry. It 

can be used to measure liquid or pasty media. It is irrelevant whether the 

media are electrically conductive or not. Due to the unique use of both 

conductive and capacitive measuring cycles, the device automatically 

detects the most accurate measuring mode and uses it automatically. The 

sensor fulfils the guidelines applicable in the food and beverage industry 

and has been constructed with food safe and FDA compliant materials. 

Our cover story starts on page 6. 

Cover: Endress+Hauser 

Ingredients 

12 The First Nutraceutical Fruit Drink is Unveiled 

14 Maltodextrin-Free, High-in-Fiber 

Fruit Powder with Cherries 

15 Novel Low-Dose Ashwagandha Extract Helps 

Improve Immunity 

Processing 

6 Additional Safety for Hygienic Processes 

19 Oat Milk, a Plant-Based Alternative 

22 Absolut Vodka Bottle Design Refresh Pays 

Homage to Swedish Heritage 

24 Process Heat with Hydrogen in the Drinks 

Industry 

28 Enhanced Radar Technology Meets Challenges of 

Food and Beverage Production 

Two industry experts have joined forces to create a 

new functional fruit powder with appealing nutritional 

properties. Based on cherry, the fruit powder can be pressed 

into effervescent tablets or offered as chewable tablets, 

capsules or gummies. As a functional thirst-quencher that 

does not contain any additional sugar, the perfectly soluble 

agglomerates can be used in instant drinks and fruit teas, 

even for children. See the full article on page 14 

How can decarbonization be implemented in the process 

heat system? That is a question which many companies, 

including those from the drinks sector, are currently tackling. 

Process heat in the form of steam or hot water is considered 

to be an indispensable medium for many production steps, 

for example for pasteurization, distillation, sterilization 

and cleaning. The use of green hydrogen in boiler systems 

represents a significant opportunity. See page 24 

4

Contents 

Marketing 

8 The Future of Personalized Beverages 

Departments 

3 Editorial 

42 Supplier's Guide 

Events 

16 FiEurope 

40 Calendar of Events 

Packaging 

32 Emphasize your Commitment to Sustainability with 

the ESL Combox 

34 Euromilk Switches from PET to SIG Carton Packs 

with SIGNATURE Packaging Material 

36 New MODULAR CM: a Star is Born 

A new labeling solution has been launched which has 

all the features to be loved by many sectors that need a 

small to medium-sized labeling machine, super flexible 

thanks its complete modularity, with a layout that can be 

reconfigured easily and quickly. It features labeling stations 

with pressure sensitive technology and cold glue, reciprocally 

interchangeable; they are replaceable in a few steps according 

to any production needs. Full details on page 36 

drinkworld Technology + Marketing · November 2021 5

Cover Story 

Additional Safety for Hygienic 

Processes 

The first device for continuous measurement of buildup thickness enters the market 

For several years Endress+Hauser has been offering a level device that uses both 

conductive and capacitive measuring signals for level switching. The idea of using these 

signals to develop a continuous evaluation to optimize cleaning processes has now been 

put into practice. As world debut in the food and beverage industry, the Liquitrend QMW43 

reliably measures the product buildup thickness when it occurs in tanks and pipelines. It 

helps customers to optimize processes, increase plant safety and provides reliable criteria 

to verify the product quality. 

Process optimization and 

increase of plant safety by 

means of buildup thickness and 

conductivity measurement 

Part of the production time is spent 

on cleaning the plant. This is of 

great importance in the food and 

beverage industry, as it guarantees 

the production of high-quality and 

hygienic products for the end user. 

Many of the production processes 

in the food sector take place in 

closed systems. When pipelines or 

tanks are opened, there is a risk of 

contamination of the system through 

the penetration of bacteria. For this 

reason, Cleaning-In-Place (CIP) is 

used, an automated cleaning in a 

closed process. To ensure that tanks 

and pipelines are sufficiently cleaned, 

conductivity and turbidity values of 

the CIP return flow, for example, are 

evaluated and documented. In many 

cases, processes and the duration of 

The flush-mounted stainless steel sensor ensures perfect insight into tank condition. 

cleaning are determined based on 

empirical data. To prevent insufficient 

cleaning, the cleaning time is often 

increased in practice. 

How can this unproductive time be 

minimized without risking product 

safety and lacking documentation? 

The Liquitrend QMW43 provides the 

answer. By evaluating the measurement 

signals, the plant operator knows 

whether buildup still adheres in tanks 

or pipelines and how strong it is.The 

additional conductivity measurement 

also provides information about the 

cause of the buildup, i.e. whether it is 

caused by product residues or cleaning 

agents. The Liquitrend thus supports 

the plant operator in determining the 

cause of the contamination. Due to 

the direct connection of the device to 

the control system, the measurement 

data is available in real time and is 

automatically documented. 

6

Cover Story 

If the sensor shows no more buildup 

and conductivity, it can be concluded 

that the critical points have been 

successfully cleaned. Thereby, the 

Liquitrend QMW43 provides insights 

into the process which allow the 

cleaning time to be optimized. Valuable 

production time can be gained without 

losing the certainty of bringing flawless 

products to market. 

Constant product quality by 

measuring product-specific 

parameters 

End consumers expect consistent 

product quality. This requires 

comprehensive quality control in the 

manufacturing companies with regards 

to appearance, smell, taste, consistency 

and shelf life of the products. For this 

purpose, numerous laboratory samples 

are taken in practice and the parameters 

mentioned are tested. This procedure 

costs time and, due to the necessary 

sampling, does not provide continuous 

measurement data. By means of 

the highly repeatable continuous 

measurement of conductivity value 

(conductive) or dielectric constant 

(capacitive) by the Liquitrend QMW43, 

the electrical properties of the products 

can be continuously determined and 

monitored. 

In the control system, limits can thus be 

set to immediately identify and reject 

qualitatively differing products. This 

makes it possible to reduce laboratory 

measurements without compromising 

process reliability and product quality. 

Liquitrend QMW43 – our innovation for process efficiency, safety and product quality. 

in the food and beverage industry and has 

been constructed with food safe and FDA 

compliant materials. 

Summary – The advantages of 

Liquitrend QMW43 at a glance 

• Reliable and accurate measurement 

of buildup thickness and conductivity 

regardless of media type 

• Hygienic safety by Design: 3-A, 

FDA, EHEDG and EC 1935/2004 

conformity, as well as a verifiable 

surface roughness of Ra < 0.76µm and 

traceability of the materials used in 

accordance with EN10204- 3.1 are a 

matter of course 

• Conductive as well as capacitive 

measuring cycles in one compact 

measuring device 

• Flush-mounted stainless-steel sensor 

for the perfect insight into the 

conditions of pipelines or tanks 

• Plug and Play - simple commissioning 

without pre-settings 

• Easy reading of the measuring signals 

in the control system 

• Integrated digital communication 

option via IO-Link 

Field of application 

The Liquitrend QMW43 was developed 

for the food and beverage industry. It 

can be used to measure liquid or pasty 

media. It is irrelevant whether the media 

are electrically conductive or not. Due 

to the unique use of both conductive 

and capacitive measuring cycles, the 

device automatically detects the most 

accurate measuring mode and uses 

it automatically. This means that the 

device can be used without any prior 

knowledge of the type or strength of the 

contamination or the medium and without 

any pre-settings. Application and location 

in the respective plants are varied. The 

Liquitrend fulfils the guidelines applicable 

drinkworld Technology + Marketing · November 2021 

7


The Future of Personalized Beverages 

by DONNA BERRY 

“Personalized nutrition is expected to 

be the next disrupter after plant-based 

meat,” said Michael Gusko, Global Director 

of Innovation, GoodMills Group, at the 

NEWTRITION X. Innovation Summit 2021 

held in conjunction with Anuga in Cologne, 

Germany, on October 12, 2021. “It’s all 

about consumers taking control of their 

health.” 

Mariëtte Abrahams, moderator of the 

event, personalized nutrition business 

consultant and founder of Qina, said, 

“Personalized nutrition has experienced 

unprecedented growth over the last 

year.“ 

This is expected to continue. In fact, Nestle 

Research estimates the market will be 

worth $1.3 billion in 2025 and $64 billion 

by 2040. This growth is being fueled by 

researchers such as Gusko and Abrahams 

who are enthusiastic about focusing on 

disease prevention and helping individuals 

to improve their health through data and 

knowledge. 

“The current nutrition paradigm is 

based on one-size-fits-all nutrition 

recommendations: eat more wholegrain, 

fruits and vegetables; eat less processed 

foods, fat, salt, sugars and red meat,” 

said Gusko. “But based on new science, 

we move much closer to finding the true 

answer. Our food in the future will be 

much more personalized. Personalized 

food is an answer to global health issues 

such as obesity, diabetes and even cancer, 

and others tremendous opportunities for 

businesses.” 

He explained that there are four 

requirements to make the future of 

personalized food a reality. First, we need 

a deep understanding of the different 

factors that influence a person’s dietary 

needs. 

“A growing body of scientific work is 

finally starting to open the black box 

between diet and health,” said Gusko. 

“Research reveals large variations in blood 

sugar responses between people when 

participants ate the same test meals. The 

results explain why some people struggle 

to lose weight, even on calorie-controlled 

diets, and highlight the importance of 

understanding personal metabolism when 

it comes to diet and health.” 

Understanding is one thing, but putting 

that knowledge to work is another. That’s 

where technology comes in. And as of 

right now, we are not as sophisticated as 

we need to be but we are on the right path. 

“We need technology to collect data, 

combine it with personal diet requirements 

and turn this into advice for a personalized 

diet,” said Gusko. “The increased 

availability of technology such as fitness 

trackers, continuous glucose monitoring 

sensors and the emergence of low-barrier 

blood, DNA and gut microbiome testing 

solutions, enable the assembly of the 

necessary personal data, while digital 

technology helps to create user-friendly 

apps to support food decisions.” 

Third is functional foods. We are there, but 

many of us are using intuition to choose 

what foods are best for our body. The 

technology needs to catch up. 

“We need differentiated food offerings 

that take advantage of the new nutritional 

insights into the individual metabolism to 

create foods that influence metabolism 

much more than mainstream foods can,” 

said Gusko. “If we want to fully exploit the 

true potential of our food in a targeted 

manner, we must use the incredibly 

versatile biodiversity of nature, which can 

provide us with truly functional ingredients 

that push nutritional boundaries and have 

an eye-opening effect on personal health.” 

The fourth and final requirement is the 

most important. It’s consumer acceptance. 

“Consumers need to be ready for the 

future of food,” said Gusko. “There is 

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mounting evidence of consumer interest 

in products that are ‘tailored for me.’” 

A major global study undertaken by 

Leatherhead Food Research indicated 

that globally, more than three in 10 (32%) 

consumers said they wanted products 

to match their personal dietary and 

nutritional needs. This was as high as 

44% in the Brazil sample and 46% in the 

China sample. UK consumers were the 

least positive at 17%. 

“This variability in demand demonstrates 

the need for companies to take a countryspecific 

approach to address consumer 

needs,” said Gusko. “Choice fatigue is 

the flipside of the personalization trend. 

Brands need to consider that consumers 

may be both overwhelmed by the 

sheer number of possibilities as well as 

underwhelmed by the end results of their 

experimentations. For this reason, limiting 

choices within safe parameters, which 

still give consumers the feeling of control 

over their food and beverage choices 

while, at the same time, minimizing 

disappointment, is a commendable 

strategy.” 

In the beverage sector, personalized 

nutrition is being embraced with the 

inclusion of natural ingredients with 

known benefits, such as botanicals, many 

of which are described as adaptogens, as 

well as nootropics. The latter is a term 

with the Greek translation of “towards 

the mind” and refers to compounds 

that directly or indirectly influence 

cognitive brain function. Examples include 

ashwagandha, citicoline and green tea 

extract. 

Adaptogens, on the other hand, are a 

class of non-toxic herbs, mushrooms and 

minerals known to boost the immune 

system and help the body fight off the 

effects of stress. These plant-based 

compounds have been used for centuries 

in Chinese and Ayurvedic healing 

traditions. Ginseng, for example, is said to 

regulate the body’s response to physical 

or mental stress. 

Proper dosing is necessary for the 

consumer to reap any purported benefits. 

This makes single-serve beverages an 

attractive delivery vehicle. One serving 

can promise a specified amount of the 

compound. The challenge with beverages, 

however, is that the ingredient must 

dissolve and stay in solution. Sediment, 

grittiness and physical particles are 

typically undesirable. When clear is not 

possible, such beverages will often come 

in cans or opaque bottles with instructions 

to shake well before drinking. 

Elements is a new brand of adaptogenic 

canned drinks from Lokai based in New 

York City. The non-carbonated beverages 

contain only 20 to 25 calories and 4 grams 

of sugar per 11.5-ounce slim can and come 

in four formulations to support the highs 

and lows encountered through the day. 

“Adaptogens are really starting to gain 

popularity as people realize how effective 

they are,” said Steven Izen, founder and 

CEO. “But in powder or tablet form, it’s 

tough to incorporate them into your daily 

routine. Elements makes it convenient 

and delicious to drink adaptogens daily.” 

Calm is a vanilla apple cider designed to 

help soothe nerves and ease stress with 

holy basil, wild green oat and lavender, 

while Vitality is a zesty ginger orange that 

helps jumpstart the day or provide a preworkout 

boost with ginseng, rhodiola and 

vitamin B6. Sleep is a soothing cherry 

vanilla almond flavored beverage with 

ashwagandha to promote sleep and health, 

passionflower to address restlessness and 

10


L-theanine to support quality sleep. Focus 

is a bright blueberry lemon beverage 

enhanced with schisandra, lion’s mane 

and citicoline, making it both a brain and 

mood food. The citicoline is recognized for 

warding off distractions, supporting brain 

power and boosting concentration. 

The Naked Collective, an Irish startup 

healthy drinks company, launched 

its Mude range of vegan beverages in 

the Irish market in 2020, and is now 

expanding in the UK, US and Italy. The 

five varieties of Mude are made from 

all-natural, plant-based ingredients and 

contain no added sugar. Chill has a hint of 

mixed berry and is packed with a relaxing 

blend of ashwagandha and chamomile. 

Play is flavored with melon and raspberry 

and contains an energizing blend of 

green tea and branch chain amino acids. 

Mango and grapefruit combine in Mude 

Protect, which is fueled by deep ocean 

mineral salts and beta glucan, while Mude 

Work has a hint of apple and includes 

ashwagandha, branch chain amino acids 

and deep ocean mineral salts. These four 

varieties have a guarantee that you will 

feel the effects in 5 to 20 minutes after 

consumption or your money back. With 

Mude Sleep, consumers are directed to 

drink it 15 minutes before bedtime. This 

elderflower-flavored drink is packed with 

a dreamy blend of chamomile and valerian 

root to promote a good night’s rest. 

Waterdrop Microdrink GmbH, Austria, 

makes a line of namesake water enhancers. 

These individually wrapped dissolvable 

cubes are packed with flavor and functional 

plant extracts and designed to get people 

to drink more water. Now all you need is 

your own refillable bottle of water and 

add a cube. Cold concepts include Boost 

with blackcurrant, elderflower and acai; 

Focus with lime, baobab and acerola; and 

Relax with hibiscus, aronia and acerola. 

There’s also varieties for hot tea, including 

Oriental Spice (ginger, turmeric and chili) 

and White Blossom (white tea, blueberry 

and linden blossom). 

Divas Drink International was founded in 

2010 in the Slovak Republic and was one 

of the first functional beverage pioneers. 

The company introduced a coenzyme Q10 

drink back in 2013 and a collagen sparkling 

elixir in 2016, long before most consumers 

heard of these ingredients. The company’s 

most recent innovation is the Care Shot 

line. 

“The functional drinks provide a complex 

solution for your health, not only physical, 

but mental health as well,” said Simona 

Gabrisova, marketing manager, at Anuga. 

“They are made with fruit puree, spices 

and herbs and packed with scientifically 

and clinically proven ingredients.” 

There are four formulations—Calm, Energy, 

Immunity and Skin—with two flavors in 

each category. The Calm formulation, for 

example, is designed for skin nutrition 

and renewal. It contains collagen, elastin, 

hyaluronic acid and vitamin C. Flavors are 

apricot, passionfruit, elderflower blossom 

and sweet cherry, pink guava, cherry 

blossom. 

Sway, which was introduced in April by 

Los Angeles-based Elegance Brands, 

claims to be the first drink to combine the 

power of immunity, energy and nootropic 

ingredients to optimize overall well-being 

for an enhanced mental and physical 

performance. Every can of this vitaminenriched 

beverage contains 160mg of 

organic green tea caffeine. 

The Lifeaid Beverage Co., Santa Cruz, 

Calif., markets Focusaid in regular and 

sugar-free formats. The beverage has a 

melon-maté flavor and contains a blend 

of nootropics to help enhance cognitive 

function and provide clean energy from 

the addition of 100 milligrams of natural 

caffeine from yerba maté and green tea. 

One key differentiating ingredients is 

L-Alpha glycerylphosphorylcholine, which 

is a natural choline compound found in the 

brain. It is also a parasympathomimetic 

acetylcholine precursor that has been 

investigated for its potential for the 

treatment of Alzheimer’s disease and 

other dementias. The beverage includes 

GABA (gamma aminobutyric acid), a 

naturally occurring neurotransmitter in 

the brain that has been shown to support 

anxiety relief and elevate mood. The drink 

also includes vitamin B-complex to create 

sustainable energy, as well as functional 

ingredients like ginseng, L-carnitine, 

rhodiola rosea and vitamins C and D. 

“Demand for personalization is poised 

to be a major disruptor of the food and 

beverage sector,” concluded Gusko. “But 

it isn’t going to happen overnight. It will 

be an ongoing journey of innovation, 

education and assimilation. Companies 

that start now will be best placed to meet 

the heightened personalization demands 

of the future. What seems implausible 

today, will be tomorrow’s reality.” 

The Author 

Donna Berry is a food and beverage industry consultant 

and editor with over 25 years experience 

in tracking trends and advancements in product 

development. 


11

Ingredients 

The First Nutraceutical Fruit Drink is 

Unveiled 

• Barry Callebaut leverages its deep scientific knowledge of the cacaofruit and the fruit’s 

supportive health effect by introducing a nutraceutical fruit drink 

• The new cacaofruit elixir ‘Elix’ has a zesty fruity taste. Promoting circulatory health. 

• The health claim related to the cacaofruit flavanols present in ‘Elix’ is approved under 

the EU Nutrition and Health Claims regulation and pending FDA approval in spring 2022 

Barry Callebaut, the world’s leading 

manufacturer of high-quality chocolate 

and cocoa products, leverages its deep 

scientific knowledge of the cacaofruit 

and the fruit’s supportive health effect, 

by presenting the first nutraceutical fruit 

drink. The new cacaofruit elixir – made 

from 100% pure cacaofruit – has a zesty 

fruity taste. By unlocking the power of 

science, the elixir is uniquely crafted to 

preserve the nutrients of the cacaofruit. 

The cacaofruit naturally contains the 

required amount of flavanols to optimize 

the blood flow across the entire body. 

It is a good source of iron, magnesium 

and potassium. Besides the 100% pure 

cacaofruit elixir, combinations with 

herbs and other fruits can be explored 

to enrich the range with beautiful taste 

combinations and additional nutrients. 

The nutraceutical fruit drink contributes 

to personal as well environmental health. 

Since it upcycles the whole cacaofruit, 

‘Elix’ positively impacts nature and 

communities. 

Gen X believe they need to 

nurture their nature 

Covid accelerated consumers' interest 

in the beauty of food and the beneficial 

health effects of eating and living well. 

Generation X –born between the mid- 

1960s and the early-1980s – believe 

they need to nurture their nature. 

To keep their body and mind strong, 

they look out for whole foods that are 

scientifically proven to actively support 

their health. They are well informed 

about which, and what amount, of 

macro- and micro nutrients to consume. 

The cacaofruit elixir has been tested and 

validated through consumer research 

by independent global research agency 

MMR in the UK and the US. As part of 

these studies Elix’s consumer appeal 

and purchase intent have been tested, 

indicating a high interest in the new 

nutraceutical fruit drink category. 

Peter Boone, CEO of Barry Callebaut 

Group, said: “The COVID-19 pandemic 

accelerated consumers’ interest in their 

own health as well as in the health of 

their environment. The introduction of 

this new category of nutraceutical fruit 

drinks is another proof point of how 

Barry Callebaut, through its innovation 

capabilities and its profound knowledge 

of the cacaofruit, is able to cater to 

evolving consumer trends.” 

Promoting circulatory health 

The health effects of cacaofruit flavanols 

have been studied by experts across the 

globe for decades and they have found 

sound scientific proof of their benefits 

on human health and wellness 1 . Barry 

Callebaut’s deep scientific knowledge 

of the cacaofruit and the effect of the 

fruit’s flavanols on circulatory health 

are recognized by the European Food 

Safety Authority (EFSA), which resulted 

in the approval of the related health 

claim under the EU Nutrition and Health 

Claims regulation. Approval by the US 

Food and Drug Administration (FDA) 

is pending in spring 2022. Cacaofruit 

flavanols help maintain the elasticity of 

blood vessels which benefits the blood 

flow to, for example, organs such as the 

heart, muscles, brain, and skin. 

The science of cacaofruit 

Composed of almost 20,000 different 

types of molecules, the seed of the 

cacaofruit is one of the most complex 

food substances on earth. The R&D 

behind the cacaofruit elixir ‘Elix’ took 

Barry Callebaut more than 15 years. In 

addition, there is data available from 

more than 100 human clinical studies 

which provide sound scientific proof 

of the health effects of the cacaofruit 

flavanols 2 . 

1 More information on the health benefits of cacaofruit 

flavanols can be found here. 

12

ZKZ 62006 






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13

Ingredients 

Maltodextrin-Free, High-in-Fiber Fruit 

Powder with Cherries 

Taiyo's dietary fiber Sunfiber ® combined with the nutritional benefits of Stevnsbaer 

Functional ingredient expert Taiyo GmbH and Danish manufacturer Asiros Nordic A/S 

have joined forces to create a new fruit powder with appealing nutritional properties: 

CherryShield is part of a range of premium and organic fruit powders for use as a food 

supplement or in functional beverage applications that aid well-being and digestion. The 

added health benefits of CherryShield Premium and Organic powders are based on the 

ingredients of an exceptional Danish sour cherry variety and Taiyo's 100% natural dietary 

fiber Sunfiber ® . 

Since ancient times, cherries and their 

juice have been used to relieve various 

ailments. The fruit used for the new 

powder is the so-called Stevnsbaer cherry, 

which is cultivated exclusively in Denmark. 

To ensure consistently high quality, the 

harvest for CherryShield powder comes 

exclusively from contract farming on the 

Danish islands of Lolland and Zealand, 

where the ocean climate provides optimal 

growing conditions. Compared to other 

varieties, this sour cherry weighs just 2g 

and has the highest sugar content and 

dry matter. Stevnsbaer cherries have 

twice as much vitamin C as oranges and 

three times the antioxidant content of 

blueberries. The polyphenol content of 

the Stevnsbaer cherry is also significantly 

higher compared to other sour cherries, 

with 2.6g per 100g. According to 

studies, the plant pigments help prevent 

cardiovascular and neurodegenerative 

diseases associated with oxidative stress. 

Other attributed health benefits relate 

to modulation of the gut microbiota. The 

secondary plant compounds have an 

antibacterial effect, which makes them 

useful for immune system support. A 

sleep-improving effect has also been 

demonstrated. 

The prebiotic effect of CherryShield 

Premium and Organic powders is 

boosted by the ISO-certified dietary 

fiber Sunfiber ® , which is derived 

from guar beans (PHGG) via partial 

hydrolysis. The positive influence on 

digestion and the feeling of satiety, as 

well as the low glycaemic index, have 

been scientifically proven in more than 

150 studies. According to the Australian 

Monash University, Sunfiber® is 

certified suitable for patients with 

irritable bowel syndrome and other 

functional gastrointestinal disorders as 

part of a low-FODMAP diet. 

CherryShield Premium and Organic fruit 

powders do not contain maltodextrin, 

which is why they can state "no added 

sugar" on the label. The claim "high in 

fiber" is also permitted. The colorless, 

odorless and tasteless, non-viscous 

dietary fiber Sunfiber ® performs the 

technological functions of an additive, 

while the solubility of the fruit powders 

in water is also convincing. The decisive 

factor here is the agglomerate structure 

that is created when the fruit juice is dried 

with the dietary fiber. Additionally, the 

dietary fiber can be coated with additional 

active ingredients, such as coenzyme 

Q10, magnesium or zinc. CherryShield is 

gluten-free, certified GMO-free and vegan. 

To ensure the highest possible purity, 

the products are tested for polyphenols 

and DNA as part of the Canadian TRU-ID 

certification programme. 

CherryShield is a registered trademark 

of Asiros Nordic A/S. With this product 

innovation, development partners Taiyo 

and Asiros are addressing manufacturers 

with very different target groups but all of 

whom have similar needs: immune health 

is driving category growth. The fruit 

powders can be pressed into effervescent 

tablets or offered as chewable tablets, 

capsules or gummies. As a functional 

thirst-quencher that does not contain 

any additional sugar, the perfectly soluble 

agglomerates can be used in instant 

drinks and fruit teas, even for children. For 

direct consumption, they can also be filled 

in sachets of 5-6g. Other prebiotic juice 

powders available include Elderberry, 

Lingonberry, Aronia, Cranberry and 

Blueberry, as well as Red and Black 

Currant. 

14

Ingredients 

Novel Low-Dose Ashwagandha Extract 

Helps Improve Immunity 

Popular in Ayurvedic medicine, ashwagandha’s multiple benefits now have solid scientific 

support. 

Results from a new human study 

provide support for the immune 

health capacity attributed to Arjuna 

Natural Ltd.’s branded high-potency 

ashwagandha (Withania somnifera) 

extract, Shoden ® . While recent studies 

demonstrated strong support for 

ashwagandha’s traditional use in 

mitigating symptoms of anxiety and 

stress, and helping to support natural 

energy, this latest research focused 

on immunomodulatory effects of the 

plant. 

The randomized, placebocontrolled, 

double-blinded study, 

conducted by Ajit Tharakan, MD, 

Himanshu Shukla, MD, et alia, 

was published in the August, 

2021 issue of the Journal of 

Clinical Medicine. Volunteers 

were given either 60 mg of the 

Shoden ashwagandha extract or 

a placebo for 30 days before 

the crossover to only 

Shoden for 30 more 

days. 

Following the 

30-day blinded 

study period, 

the ashwagandha 

group 

demonstrated 

a significant 

increase (p < 

0.05) in 

immunoglobulin (Ig), cytokines, as well 

as in the T cells, B cells, and Natural 

Killer cells, collectively known as TBNK, 

the body uses to attack and destroy 

invading organisms. In the 30-day 

test period the placebo group actually 

exhibited a significant decrease (p < 

0.05) in TBNK cells with Ig cells and 

cytokines showing no change. 

Subjects who continued taking the 

ashwagandha extract showed a further 

significant improvement (p < 0.05) in 

these immune cell markers and no 

adverse events were reported. 

Based on these results, the 

researchers concluded that 

the ashwagandha extract 

“significantly improved the 

immune profile of healthy 

subjects by modulating 

the innate and adaptive 

immune systems.” They 

further suggested that 

ashwagandha 

extract can help 

contribute to 

“boosting 

the immune 

system of 

people 

at risk 

of infection and during widespread 

infections.” 

“Arjuna developed a proprietary, 

modern, clean production methods 

based on ancient Indian processes 

that standardize the most bioactive 

components of ashwagandha—with 

anolide glycosides—to at least 35% 

concentration, creating a uniquely 

potent extract,” says Benny Antony, 

PhD, the company’s Joint Managing 

Director. “Shoden is offered at a 

very low recommended dose. This 

opens immense opportunities for 

formulators who can utilize this 

potency in their formulations and 

product variants for better customer 

relief.” 

Ashwagandha has been increasing in 

popularity, especially as more food and 

beverage companies incorporate it into 

products beyond supplements, such 

as soft drinks, botanical beverages, 

and energy shots. “Arjuna controls 

the cultivation and timely harvesting 

of ashwagandha, with complete transparency 

and traceability, on farms 

selected and controlled under its 

supervision, allowing for a consistent, 

potent ingredient,” adds Antony. “This 

farm-to-shelf oversight guarantees a 

stable, safe supply.” 

All of Arjuna’s production processes 

and products meet market-specific 

regulations, worldwide. A GMPcertified, 

SAP-driven company, 

Arjuna has achieved international 

certifications including ISO22000, 

Kosher and Halal. Arjuna 

continues to engage in 

extensive research and development, 

including advanced 

clinical studies, as it produces 

continuing scientific validation of 

its proprietary product line. 


15

Fi Europe 

Fi Global Launches year-round Sample 

Store Concept with 1-2-Taste 

Fi Global is enabling ingredients suppliers to join the online sourcing revolution with a 

year-round Sample Store platform in partnership with 1-2-Taste, in addition to a dedicated 

Sample Store for exhibitors at Fi Europe Online. 

1-2-Taste is an online B2B food ingredients 

platform based in the Netherlands that 

has made its name as a disruptor of 

traditional ingredient sales methods. 

The platform allows R&D experts to 

identify ingredients and obtain samples 

to try out, and buyers to place orders, 

without leaving their desks. It is 

especially helpful to small and medium 

enterprises (SMEs) because they can 

order ingredients in small quantities that 

are not commercially viable through 

traditional sales channels. 

Through its partnership with 1-2-Taste, 

Food Ingredients Global is integrating 

two Sample Stores into the heart of 

its portfolio of exhibitions, information 

services, and digital solutions, which 

have a global audience of industry 

professions established over more than 

30 years. 

• The Sample Store on the Fi Europe 

Online platform gives exhibitors 

maximum expose to more than 12,000 

online attendees over the duration of 

the online event, which runs from 22 

November to 2 December 2021. 

• The year-round Sample Store 

concept allows subscribers to have 

their Sample Store featured on the 

Ingredients Network directory and 

news portal, which attracts more than 

40,000 unique buyers a month. 

“The Sample Store on Ingredients 

Network brings real added value to 

suppliers of food ingredients, as it allows 

them to interact with customers in the 

very place that they go to for industry 

insights and information throughout the 

year,” says Angelique Cachia, Content 

and Digital Director Food, Informa 

Markets. 

How Sample Stores work 

Suppliers receive support to set up their 

branded Sample Store on 1-2-Taste, which 

can feature up to 10 samples. Customers 

who visit the Sample Store can browse 

through information on the samples 

– including technical documents, 

videos, quality certifications, and other 

materials – at their convenience, then 

order samples with a click. There is also 

an option for suppliers to sell directly 

through the Sample Store, with order 

fulfilment in Europe and India. 

“The Sample Store concept is really userfriendly. 

It helps suppliers both to gather 

new sales leads and to demonstrate new 

products to existing customers,” says 

Cachia. 

For 1-2-Taste, the partnership with Food 

ingredients Global will allow it to gain 

insights into emerging industry trends, 

so that it can extend its services in the 

future. 

“With this partnership we are filling a 

void, customers today expect online 

channels for commercial ingredients 

transactions and quick turnarounds, 

together with Fi Global we are enabling 

suppliers and meeting customer 

expectations,” says 1-2-Taste CEO and 

co-founder Jasper Schouten. 

1-2-Taste was born out of Schouten’s 

observation of commercial challenges 

faced by SMEs in the food and beverage 

sector, during the 17 years that he 

worked for major flavors and specialty 

ingredients companies. 

“SMEs would knock on our door and ask 

to buy, perhaps, 20kg of flavors a year, 

and we would have to say sorry, because 

this was not economically viable. This 

got me thinking about how we could 

better reach this sort of customers,” he 

said. 

After launching first in India, 1-2-Taste 

made its European debut in September 

2020 with a portal that allows purchasing 

managers both to buy ingredients in 

the quantities they need and to receive 

technical support from freelance service 

providers. 

The company has already been 

recognised for its originality and business 

Suppliers can register for a Sample 

Store via the Fi Global website. 

16

Fi Europe 

potential, winning the prize for Best 

Starter in Ecommerce in the Netherlands 

at the Shopping Awards 2021. 

According to research from McKinsey, 

Covid-19 drove a global shift towards 

digital B2B sales in many industries, 

but the trend is set to stay. Over 

70% of B2B decision-makers who 

responded to a survey in 2020 said 

they prefer remote human interactions 

or digital self-service, due to ease of 

scheduling, travel expense savings, and 

safety. Among respondents who sell 

B2B products online, 75% expressed 

confidence in the effectiveness of new 

sales models in reaching and serving 

target customers. 

Fi Europe Combined with Hi Europe 

2021: Spotlight on Innovative 

Ingredients 

The pandemic has strengthened the trend towards sustainable consumption in the food 

industry – a shift that is also reflected in the world’s leading ingredients show Fi Europe 

combined with Hi Europe, as the organic and natural ingredients zones are both on a growth 

trajectory. The Fi Global team is currently expecting a total of 17,000 visitors in-person 

and/or virtually, with a strong focus on relevant audience for business and networking and 

the quality of attendance: 72 per cent of the pre-registered attendees have purchasing 

power. The trade fair will be held online from 22 November, and in person in Frankfurt from 

30 November to 2 December. 

In terms of floor space, compared to 

the total show, the organic zone has 

grown by 49 per cent with exhibitors 

this year including Mainfrucht, Meurens 

Natural and La Sanfermese Agro & 

Food. The natural ingredients zone, 

meanwhile, has grown by 46 per cent 

and will be welcoming exhibitors such 

as Herbstreith & Fox KG Pektin-Fabriken 

and Plantex SAS. 

a more sustainable future’, in which 

Siska Pottie, Secretary General of the 

European Alliance for Plant-based Foods, 

will be reviewing the European plantbased 

market. Also speaking is Paula 

Schmidsfelden, of The Carbon Trust, 

who will be discussing ‘Product carbon 

footprinting & labelling: How to drive 

decarbonisation in the food industry’. 

Roquette, meanwhile, will be presenting 

a company case study on ‘Adapting to 

rising consumer expectations with a 

plant-based approach’. 

Consumers want sustainability 

With a total of 800+ exhibitors 

expected on the show floor, more 

than 150 companies have already 

“This trend has been present for a 

number of years but now has become 

even more apparent as a result of 

the pandemic. Furthermore, the 

combination of Food ingredients and 

Health ingredients Europe highlights 

the importance of naturalness in 

ingredients with health benefits”, 

says Julien Bonvallet, Fi Global Brand 

Director. 

The agenda for the show, with 

Fi Conference, Innovation Hub, various 

theaters and the competitions Startup 

Innovation Challenge and Innovation 

Awards, will also address topics such as 

upcycling, alternative sourcing solutions 

and more efficient manufacturing 

processes. Sessions include ‘Creating 


17

Fi Europe 

signed up for the natural or organic 

zone. One of them is HoneyGreen+, a 

supplier of beehive products, natural 

sweeteners and functional ingredients. 

Vanessa Morice, Commercial Director 

at HoneyGreen+, comments: “The 

world demands natural responses 

to a global need for health, wellbeing 

and beauty. We have already 

observed how changes triggered by 

the pandemic have accelerated some 

of the trends predicted to occur over 

the next five years. And consumers 

are looking for transparent brands, as 

they want to know how their actions 

can help protect their community and 

environment.” 

These views are confirmed by Fi 

Europe’s business analyst partner, 

Innova Markets: One-third of consumers 

worldwide expect companies in the 

industry to commit to sustainability, 

while 20 per cent are also willing to 

spend more money on such products. 

In the Innova Lifestyle & Attitudes 

Survey 2020, respondents indicated 

that COVID-19 has increased their 

focus on sustainability, for example, by 

buying regional products, recycling/ 

upcycling and avoiding food waste. A 

study commissioned by The Nature 

Conservancy found a shift among 

consumers and businesses from 

wanting food that does not harm to 

actively seeking out products that do 

good. 

Trade shows can make a 

difference 

As the world’s leading ingredients 

trade show, Fi Europe combined with Hi 

Europe has set itself the goal of paying 

ever-closer attention to ecological 

aspects when designing the event. These 

include energy-saving LED lighting in 

the exhibition halls, renewable energy 

sources and waste reduction, for example 

through the use of recyclable exhibition 

carpets. There will also be partial 

replacement of printed material, with a 

comprehensive mobile app and QR codes 

guiding attendees to digital publications 

instead. 

About Informa AllSecure: 

Informa has collaborated with association 

partners including UFI, AEO and SISO, 

industry peers, venues, suppliers and 

relevant authorities to develop industrywide 

AllSecure standards that raise the 

bar on safe, hygienic, productive and 

high-quality organised event experiences. 

Informa AllSecure is how these standards 

are being adopted in our business. 

All Informa events will be run according 

to official government and local authority 

guidance in the first instance, as well as 

any venue or location-specific regulations. 

In addition, all Informa events will follow 

the ten Informa AllSecure priority 

commitments. Wherever applicable and 

possible, our events will also apply the 

fuller range of standards and guidelines 

described in the Informa AllSecure 

guidebook. 

18

Oat Milk, a Plant-Based Alternative 

Processing 

Struggling for resources, their exploitation and sustainment, food producers and processors 

have dedicated themselves to the question of how to offer plant-based alternatives that 

deliver the good of the milk. Soy, coconut and almond-based products have been on the 

market for some time, but mainly the use of oats has established a "mass-compatible 

product". But how to use and transform it into an appealing product with the help of smart 

measurement technology? The special properties of the raw products in oat milk production 

require sensors that are flexible, robust and resistant to adhesion. But what to consider in 

each step of oat milk production? 

The first step is separating the husks. 

This is done quite conventionally 

by peeling, sometimes the oats are 

immediately milled into flour or 

processed to flakes in the same step. 

If not directly processed further, the 

peeled oat grains must undergo a 

drying process to prevent any growth 

of the seedling inside. So far, treatment 

and processing is similar to standard 

processes in bakery or brewery. 

Here, pressure sensors as PP20H and 

temperature sensors as PT20H are 

deployed. CleverLevel is the optimum 

solution to protect machinery against 

jamming or blocking. Available in 

either compact or field housing, the 

sensor will detect dry products, flour 

and spillage goods. 

Sensor requirements increase while 

the process continues. After milling, 

the oat flour is dissolved in water and 

the actual production work begins. 

The mix of liquid, solid particles and 

the ingredients of table 1 is difficult to 

detect because adhesion quickly builds 

up and consistency varies. The point 

level sensor CleverLevel operating 

on the frequency sweep technology 

is the ideal product by ensuring safe 

Ingredients oats g/100g 

switching operations. This technology 

allows for monitoring every container 

upon overfill and empty level. The 

sensors further protect pumps and 

tubes against damage by running dry. 

Magnetic inductive flow sensors 

control enzyme dosage for 

carbohydrate breakdown. Here, 

precise CombiFlow PF75H flow sensor 

is the product to choose. The oat pulp 

is then temporarily stored in tanks to 

allow enzymes becoming active. Both 

when dissolve the grains in water and 

in tank fermentation, efficient enzyme 

work requires optimal temperatures. 

To reduce viscosity and to obtain the 

desired sweetness and mouthfeel, 

starch is being split up into glucose 

and isomaltose. 

Consistent hygienic design is 

indispensable when it comes to tank 

cleaning. Front-flush temperature 

sensor TER8 is here the optimal choice. 

CleverLevel level switch featuring 

a very small contact surface also 

provides optimal capabilities for quick 

and efficient cleaning. Particularly 

when installed at the tank together 

with a Baumer Hygienic Connection 

(BHC). Integrated pressure sensors 

with flush membrane, either PFMH or 

PBMH, not only deliver high-precision 

signals but thanks to the BHC adapter 

are very easy to clean. 

Once the enzymes have done 

their work, the situation becomes 

different. In the heat exchanger, 

prior to filtration, temperature 

control for appropriate energy intake 

requires quick measuring operations. 

Temperature sensor PT20H plays to 

its strength by featuring a T90 time of 

less than 1.1 seconds. 

Enzyme activity is ended and the 

oat pulp is heated up to about 60°C 

for upcoming separation. As in 

conventional dairy industry, also here 

PT20H or TE2 temperature sensors are 

deployed for pasteurization temperate 

control at the heat exchanger, while 

pressure sensors PP020H measure 

differential pressure and flow sensor 

CombiFlowPF75H monitors flow 

rate and heat holding time. In both 

processes, hygienic sensor design 

plays a vital role. 

Using a decanter any solid parts, 

mainly husks, are separated. This 

process step calls for the CleverLevel 

sensor being particularly insensitive 

against adherence. Temperature and 

inlet pressure are crucial for proper 

decanter operation. For this reason, 

sensors with large DFON display like 

PFMH and TRFH from the CombiSeries 

are ideal products. Besides showing 

the measured values, the display will 

change color as soon the values are 

outside the limits. 

The product is finished in the 

mixing tank adding liquid and solid 


19

Processing 

ingredients. These are oils, lecithins, 

flavor carriers/fruit, vitamins, 

minerals and salt. Temperature and 

pressure are key here as well. The 

measuring operations are performed 

by TE2 temperature sensor and 

PFMH pressure with utmost precision. 

Particularly product variants with 

different fruit additions require a high 

level of flexibility in sensory analysis. 

Mixing tank full and empty signals are 

safe with the CleverLevel point level 

sensor. Potentiometric level sensor 

LSP is deployed for level measurement 

in tanks without mixers. The sensor 

measurements are not only extremely 

fast and precise which is particularly 

helpful in small dosing containers, but 

on top the sensor is very insensitive to 

buildup of deposits. 

A homogenizing pump in the mixing 

tank is mixing up the ingredients. A 

high-pressure homogenizer is used 

to permanently bond them together 

and to ensure stable homogenization. 

In doing so, all individual product 

ingredients are brought into the 

same size. Like in a milk homogenizer, 

feeding temperature and pressure 

are being monitored. For mechanical 

pressure monitoring at homogenizing 

valves Baumer offers products of its 

Bourdon brand. 

Baumer CombiSeries: safe and convenient process monitoring with touch display 

Now it's all about the future of the 

nearly finished product. Permanent 

cooling required, or extended shelf life 

at room temperature? This question 

is answered by the related heating 

process. Both cold sterile filling 

with UHT treatment and standard 

pasteurization at 72°C are feasible. 

The Baumer portfolio offers the right 

process sensor delivering all the 

signals required for heat exchanger 

control. In plate heat exchangers, 

further to fast temperature 

measurement with PT20H, particularly 

Baumer Hygienic Connection (BHC): hygienic process adapter for optimal cleaning processes 

the magnetic inductive flow meter 

CombiFlow PF75H comes into play to 

define holding times, and also highprecision 

pressure sensors PBMH 

or PFMH detecting the differential 

pressure to identify any cleaning 

requirements. Residual starch in the 

product tends to gelatinize, reason 

why now it turns out how effective 

previous enzymatic pre-dissolution 

was. Sometimes it is necessary to add 

another enzyme mixture in a second 

step. Fully converted to glucose, only 

"usual" burning along with fat and 

protein components will remain, which 

over time will impair heat transfer and 

call for cleaning. 

The product now is ready to be filled 

in sterile tanks. It goes without saying 

that from now on hygiene and a clean 

environment are crucial. This requires 

efficient cleaning cycles at both 

ends. Now, absolutely tight sensors 

in hygienic design with stainless steel 

housings and IP 69 protection or even 

protTect+ will pay off. 

Manufacturers of oat milk products 

have an interest in saving water and 

energy, because they want to live 

their claim of sustainable alternatives. 

Fully automated CIP system are 

always the first option. Whereas 

they allow for a flexible number of 

tanks, they require reliable parameter 

monitoring according to Sinner's 

circle. PF20H calorimetric flow sensor 

20

Processing 

measuring flow velocity together 

with CombiLyz AFI inductive 

conductivity sensor suffice for easy 

solutions. They ensure safe cleaning 

cycles at fast changing phases. 

Faster temperature measurements 

of PT20H and more accurate flow 

measurement with PF75H magnetic 

inductive flow meter improve such 

installations and further reduce 

water and energy consumption 

while saving time in parallel. 

Sustainable manufacture of highquality 

products at high safety level 

always implicates a successfully 

implemented hygienic plant design. 

The Baumer Hygienic Connection 

(BHC) with hygienic process adapters 

allows for top-level integration by 

front-flush sensor installation. The 

exchangeable O-ring seal directly 

within the process and protected 

by its fix center position, together 

with the clamp connection for 

steady pressure form the perfect 

process connection. Easy to weld 

in the tank, this process connection 

allows for fast cleaning free from 

any residues. Installed in pipelines, 

the process connection is capable 

of fast changing phases and helps 

minimize product loss, the use 

of detergents as well as water 

consumption. 

Smart sensor solutions for fully automated CIP systems 

drink world Technology & Marketing, 139,5 x 194 mm, Line comp. F, 

CC-en91-AZ034 10/21 

Many of the components used in 

oat milk production are also used 

in other F&B processes. Oat milk 

is reputed to be a highly nutritious 

product, reason why it calls for 

stringent hygiene concepts as 

protection against microbiological 

impairments. The different phases 

of solid, pulpy and liquid texture 

require flexible measurement 

technology, particularly in filling 

and limit level monitoring. These 

processes operate on very precise 

parameters and depend on tight 

control. So, it is not a coincidence 

that Baumer has been a reliable 

partner ever since the beginning 

of successful production and 

international marketing of oat milk 

products thanks to smart solutions 

for safe production - even when 

being that demanding. 

drinkworld Technology + Marketing · 

21

Processing 

Absolut Vodka Bottle Design Refresh 

Pays Homage to Swedish Heritage 

In the iconic bottle’s first major design 

refresh since its creation in 1979, 

Ardagh Glass Packaging – Europe 

worked closely with Absolut and design 

agencies, Brand Union and Destrito, to 

develop an upgraded design that nods 

to the progressive vodka’s Swedish 

craftmanship and heritage. 

Among changes to the medallion, the 

quality seal and a new illustration of the 

original distillery, the words ‘Country 

of Sweden’ are now embossed within 

the glass, which links back to the longstanding 

tradition and knowledge of 

vodka making in the country. 

Maria Persson, NPD Project Manager, 

Ardagh Glass Packaging - Europe, 

explained that the introduction of the 

embossed text presented the biggest 

design challenge in terms of the glass 

bottle production: 

“The embossed wording ‘Country of 

Sweden’ stands proud from the surface 

of the bottle, so we had to consider how 

to design it in a way that would protect 

it from contact with other bottles on the 

production line. 

“After several different designs, the 

agreed way forward was to create a ‘dip’ 

around the embossed wording, which 

allows it to sit flush with the side of the 

bottle, thus preventing it from being a 

contact point and ensuring a smooth 

production run.” 

The updated bottle retains its iconic 

shape, inspired by an 18th-century 

apothecary bottle, but now enjoys a 

modernised design. 

Elin Furelid, Global Head of Product 

Portfolio & Design, Absolut adds: “We 

were keen to capture our rich, quality 

story and make that clearer on the 

bottle, signposting to what makes our 

vodka unique. We have of course kept 

the most important design elements 

that makes Absolut, Absolut.” 

22

We understand how you strive for constant 

product quality and optimized costs. 


CONSISTENT 

+ CONFIDENT 

You are poised to meet your safety and quality 

requirements while optimizing resources and 

securing process repeatability. 

Endress+Hauser helps you to improve your processes: 

• With a hygienic, robust product portfolio that meets 

international standards 

• With access to traceable, reliable and real-time data 

• With a network of industry application experts that help 

you ensure greater plant availability throughout the 

product life cycle 

Do you want to learn more? 

www.endress.com/food-beverage 


23

Processing 

Process Heat with Hydrogen in the 

Drinks Industry 

by DIPL.-ING. (FH) DANIEL GOSSE MBA 

How can decarbonization be 

implemented in the process heat 

system? That is a question which many 

industrial companies, including those 

from the drinks sector, are currently 

tackling. Process heat in the form of 

steam or hot water is considered to 

be an indispensable medium for many 

production steps in these companies, for 

example for pasteurization, distillation, 

sterilization and cleaning. The use 

of green hydrogen in boiler systems 

represents a significant opportunity. 

Instead of carbon dioxide, the 

combustion process only produces water 

vapor. The following technical report 

describes solutions using hydrogen 

boilers and technical measures for the 

safe and clean combustion of the energy 

source. 

Decentralized stand-alone 

solutions with hydrogen 

Experts and gas network operators 

have been discussing proportionally 

mixing green hydrogen into the natural 

gas network for some time. Current 

opinion states that 10-15% hydrogen can 

be mixed into existing networks safely 

and with little effort or expenditure. 

However, it must be noted that by 

volume, hydrogen offers only one third 

of the net calorific value of natural gas. 

In the short- and medium-term, decentralized 

solutions with 100% green 

hydrogen represent a more attractive 

alternative for achieving CO 2 

-neutrality 

quickly. A number of pilot projects are 

currently under way on industrial areas 

and in regions with a high energy density 

The use of hydrogen in the drinks industry can contribute to the decarbonization of processes. 

in different locations around the world. 

In Wunsiedel in Germany, for example, 

an electrolyzer with an electrical power 

intake of 6 MW in the initial development 

phase is currently being built. Surplus 

hydrogen is made available to the 

surrounding industrial enterprises and 

is used in a 5 MW Bosch boiler to provide 

heat, among other uses. 

In combination with electrolysis and 

renewable energy, hybrid process 

heating concepts will also likely become 

an ever more attractive option. Boilers 

with multi-fuel burner units and electric 

heaters, for example, are excellent for 

this application. If the weather is sunny 

or windy, the companies can directly use 

the electricity in systems and production 

with a degree of efficiency over 99%. If 

24

Processing 

the availability of green electricity 

is fluctuating due to the weather or 

time of day, hydrogen can be used as 

a carbon-neutral energy source for 

compensation. The majority of these 

systems are currently operated 

using green electricity and natural 

gas due to a lack of readily available 

hydrogen. 

Technological requirements 

for hydrogen-powered steam 

and hot water boilers 

The use of hydrogen in boiler systems, 

and the corresponding technology, 

is commonplace in sectors in which 

hydrogen is created as a waste 

product of chemical processes. 

As a result, there are a range of 

known technological requirements 

for safe, efficient handling. The 

following solutions, among others, 

are suitable for making use of this 

environmentally friendly gas: 

The prerequisites include comprehensive 

technical measures 

and components that enable triple 

the fuel volume to be provided 

and make it possible to control the 

higher combustion temperatures 

and faster combustion behaviour. 

This concerns lines, nozzles, hightemperature-resistant 

components 

that come into contact with flames, 

burner fans and the combustion 

chamber, in particular. The hydrogen 

burner is usually designed as a 

complex multi-fuel firing unit with a 

correspondingly demanding control 

system, in order to enable full 

flexibility and supply reliability. To 

prevent re-ignition of the hydrogen 

firing unit in the fuel supply line, the 

combustion system features a flame 

arrestor upstream. 

Example of an implemented fuel concept with hydrogen, natural gas and light fuel oil for a Bosch 

boiler system. 

Hydrogen flames can reach 

extremely high temperatures of 

around 2000 °C, resulting in thermal 

NOx formation. Flue gas recirculation 

is generally employed to comply with 

the strict NOx limits. In this process, 

the flue gas generated by the boiler, 

which is low in oxygen, is mixed with 

the combustion air and used. This 

significantly reduces the average 

flame temperature and therefore the 

thermal NOx formation. 

drinkworld Technology + Marketing 

Your KHS system for maximum 

efficiency: Innofill filling systems. 

Hops, malt, and water – and filling systems from KHS. That’s all you need to always ensure the best 

product quality. Take our innovative filler with extremely low oxygen pickup, or our quality control 

inspector that checks every single container, for instance – just two more intelligent systems from 

KHS, which go a long way to making our filling equipment even better. khs.com/beer 

25

Processing 

Ready for the future: Process heat solutions from Bosch for the use of hydrogen, biofuels or green electricity – both for new systems and for retrofitting 

existing systems. 

In the flue gas technology sector, 

established design rules and technologies 

can be used like in natural gas 

firing units. Due to the high specific 

heat capacity or enthalpy of the water 

vapor in the flue gas, the so-called 

calorific value technology can be used 

in equal measure for the combustion of 

hydrogen. 

During the phase change from water 

vapor in the flue gas to liquid water, 

Simplified illustration of green hydrogen production with process heat integration. 

significantly more energy is released 

than during the pure temperature 

reduction in waste heat usage. The flue 

gas temperature can be reduced from 

130 °C to 60 °C using condensing heat 

exchanges, resulting in fuel savings of 

26

Processing 

up to 7%. However, this requires 

a heat sink, for instance to preheat 

the brewing water or to heat 

the brewery house and offices in 

a brewery. In practice, the overall 

efficiency of systems of this kind 

is up to 103% relative to the net 

calorific value, or 98% from a 

primary energy perspective. 

Why not use green 

electricity directly? 

Using purely electrical steam and 

hot water generators is rarely 

an attractive option in many 

countries such as Germany due 

to the high electricity costs. 

Nevertheless, electrical steam 

generators do have their strengths 

– e.g. in smaller drinks companies 

or breweries with relatively few 

production hours each week. 

Similarly, some businesses own 

photovoltaic systems and can 

use electric boilers or hybrid 

boilers with electrical heater 

rods and burners to increase the 

proportion of green electricity 

they use by a significant amount. 

Decisive factors for "powerto-heat" 

include energy prices 

and the underlying policies in 

the corresponding country. In 

regions with low energy prices and 

correspondingly well-established 

network infrastructures for large 

consumers, the use of electric 

boilers is already on the rise. 

Establishing a sustainable 

energy supply 

It is not currently possible to 

predict whether hydrogen will 

become the energy source of the 

future. The same goes for the 

timescale in which businesses 

will be offered the opportunity 

to completely eliminate CO 2 

emissions through the use of fossil 

fuels. While green energy sources 

with annual CO 2 

fixing (biogas, 

bio-oil) are only available to a 

limited extent, green electricity 

and hydrogen represent a chance 

to comprehensively replace this 

avoidable CO 2 

load. In some cases, 

it is possible to modernize existing 

boiler systems for an acceptable 

cost. Currently, the limiting factors 

are still availability and economic 

feasibility – the technology itself, in 

contrast, is fully developed and ready 

for the use of hydrogen. It is therefore 

a good idea to already provide new 

systems with interfaces for later 

conversion, e.g. designing them to 

be “hydrogen-ready” or as a hybrid 

version with an electric heater. In 

any case, checking existing systems 

to assess their future suitability is a 

practical step. This process frequently 

uncovers many potentials to save 

CO 2 

, which can be used, for example, 

through heat recovery equipment – 

resulting in not just a decrease in fuel 

costs, but a sustainable reduction in 

the company's CO 2 

footprint. 

The Author 

Dipl.-Ing. (FH) Daniel Gosse MBA is Head of Marketing 

at Bosch Thermotechnology Commercial & 

Industrial 

drinkworld Technology + Marketing 

27

Processing 

Enhanced Radar Technology Meets 

Challenges of Food and Beverage 

Production 

Felix Johansson, solutions engineer for Emerson’s radar level business, explains how the 

latest non-contacting radar transmitters have been designed to comply with the industry’s 

demanding requirements and provide manufacturers with a compact, cost-effective and 

highly accurate level measurement solution. 

For food and beverage manufacturers, 

the ability to accurately and reliably 

measure the level of materials in 

storage tanks and process vessels is 

essential, as it helps to reduce product 

loss and maximize production capability 

by optimizing tank utilization and 

inventory management. But when 

deciding on which level measurement 

technology to select for a specific 

application, manufacturers need to 

consider certain vital criteria. Level 

measurement devices must of course 

comply with the industry’s stringent 

hygiene and food safety standards. To 

minimize complexity, they should be 

very easy to install and integrate into an 

existing or new automation system, and 

they also need to be compatible with the 

process conditions and tank layout for 

the application in question. 

Technology choices 

Depending on the process conditions 

and tank contents, a number of different 

technologies can be used to provide 

either continuous level measurement 

or point-level detection in food and 

beverage plants. These include guided 

wave radar transmitters, differential 

pressure transmitters, ultrasonic transmitters, 

load cells, capacitance switches 

and vibrating fork switches. However, 

it is non-contacting radar transmitters 

that best meet the industry’s need 

for measurement accuracy, whilst 

also providing users with many other 

advantages. 

First and foremost, these devices are 

top-mounted, which reduces the risk 

of product loss through leakage, and 

28

Processing 

they are extremely accurate, with 

measurement unaffected by process 

conditions such as density, viscosity, 

conductivity, coating, corrosiveness, 

vapors, and changing pressure and 

temperature. Also, the fact that they are 

not in contact with the material being 

measured eliminates the possibility 

of contamination and helps to reduce 

maintenance and maintain long-term 

reliability. 

Despite these significant advantages, 

non-contacting radar transmitters have 

often been considered too large and 

expensive for use in food and beverage 

production, while some also lack a full 

range of hygienic approvals and process 

connections. Instead, they have typically 

been applied within the oil, gas and 

petrochemical industry, where reliability 

and precise level measurement in safetycritical 

applications is essential. 

However, the latest non-contacting 

radar transmitter from Emerson has 

been designed specifically to provide 

highly accurate continuous level 

measurement in food and beverage 

applications. This device matches the 

industry’s strict hygienic requirements 

and offers manufacturers a compact 

and cost-effective solution that provides 

a range of significant benefits. 

Food safety 

Reducing the risk of contamination in 

food and beverage production processes 

is vital. The new non-contacting radar 

transmitter has been designed so that its 

performance is unaffected during tank 

clean-in-place (CIP) and steam-in-place 

(SIP) processes. A hygienic antenna is 

flush with the process connection and 

its design features a drip-off sealing that 

ensures the removal of process residue 

during CIP and SIP, and is insensitive 

to condensation and build-up. The 

transmitters also have a broad range 

of hygienic process connections that 

fit most common tank connections and 

sizes. 

In addition to their tank cleaning 

processes, many manufacturers maintain 

high sanitary standards by washing 

down the outside of their tanks with 

foaming chemicals and/or high pressure 

and high temperature water. The 

design of the new non-contacting radar 

transmitter enables it to withstand 

high pressure and high temperature 

washdowns, and it has a full range of 

hygienic approvals, enabling it to meet 

the food safety standards of any facility. 

It features an IP69-rated sealed polished 

stainless steel housing that has minimal 

crevices. This enables water and 

sediments to drain from its body, which 

reduces the risk of bacteria growth. 

More accurate measurements 

Radar transmitters use reflected signals, 

also known as echoes, to perform 

level measurements. The latest noncontacting 

radar transmitter uses 

fast sweep technology to provide a 

continuous echo against the material 

surface, allowing it to collect up to 40 

times more information compared to 

legacy devices. This makes it the fastest 

level measurement technology available, 

delivering an accurate and reliable 

measurement that enables users to 

reduce product loss and increase their 

production capacity. 

Optimized tank usage 

A crucial challenge for food and 

beverage manufacturers is to maximise 

tank utilization, so they can keep up 

with customer demand and increase 

revenue. The latest non-contacting 

radar transmitter has been designed to 

perform accurate level measurements 

right to the top of the tank, with no dead 

zone, thereby enabling optimized tank 

usage whilst also ensuring the vessel is 

not overfilled. 

Compact design 

A reduced footprint was an important 

consideration in the design of the 

latest non-contacting radar transmitter. 

Whereas oil and gas applications are 


29

ZKZ 62006 

Processing 

unlikely to place demands on level 

measurement technology in terms of 

the space it takes up, the same does not 

apply in the food and beverage industry. 

Here, skids typically have very tight 

piping arrangements, which makes it 

difficult for large or bulky devices to be 

installed. The new transmitter is able to 

meet this challenge because it uses 80 

GHz frequency modulated continuous 

wave technology on a single electronic 

chip with embedded smart algorithms, 

rather than having a separate circuit 

board. This enables the device to be 

much more compact, which not only 

provides an ideal solution for the small 

tanks often used in food and beverage 

production, but also has a positive 

effect on the environment, with fewer 

electronics being used. In addition, 

the single chip technology enables 

exceptional radar beam focusing, which 

together with smart algorithms enables 

greater measurement accuracy to be 

achieved even when tanks contain 

objects such as agitators. 

Ease of integration 

Reducing design complexity is an 

important aim for food and beverage 

manufacturers, and instrumentation 

needs to be easy to integrate with any 

automation system. To achieve this, the 

latest device is the first non-contacting 

radar transmitter with IO-Link 

connectivity. In addition to the digital 

high-speed IO-Link communication, 

the transmitter also provides both 

conventional 4-20 milliamperes and 

switch outputs. To further reduce 

complexity and ensure trouble-free 

operation, software configuration tools 

allow the device to be connected and 

configured online or offline, with easyto-use 

graphic interfaces decreasing 

commissioning time, optimizing device 

replacement processes, and digitally 

recording parameter settings. 

Conclusion 

By combining the high performance 

and reliability of a non-contacting radar 

device, typically deployed in the oil and 

gas industry, with a compact hygienic 

design and simple connectivity using 

IO-Link communications, food and 

beverage manufacturers now have the 

ideal solution for their demanding level 

measurement applications. Implementing 

these transmitters is easy and can 

result in a range of significant benefits. 

These include increased food safety and 

product quality, minimized product loss, 

and increased production capability 

through optimized tank utilization and 

inventory management. 






Come and see for yourself: 

www.harnisch.com 

Perfectly positioned. 

The international specialist magazines from Dr. Harnisch Publications 

You can now explore our newly designed website, with a 

clear focus on responsive design and easily usable applications. 

Alongside the free-to-use digital magazine editions, you will 

find bonus news coverage, events, subscription and 

general information on all our magazines. Take a look at 

www.harnisch.com for all relevant content. 

Our publications include: 

30 

- Technology & Marketing -

Packaging 

Extended Power Range 

New Universal Inverter 

The new NORDAC PRO SK 500P control cabinet 

generation from NORD DRIVESYSTEMS will be 

extended to include five power levels, covering 

the power range from 0.25 to 22 kW. 

Photo: NORD DRIVESYSTEMS 

Optimum performance in the control 

cabinet: NORDAC PRO SK 500P 

series frequency inverters from 

NORD DRIVESYSTEMS are based on the 

latest technology and are perfect for all 

drive applications. The power extension 

up to 22 kW for this new NORD flagship 

will be launched soon. The central innovations 

for the inverter family, which 

will then comprise five sizes, are the 

integrated multi-protocol Ethernet interface, 

the multi-encoder interface for 

multiple axis operation, a USB interface 

for voltage-free parameterization and 

improved motor control. 

NORDAC PRO SK 500P, the latest 

generation control cabinet inverter 

has only been on the market for 

around one and a half years. For NORD 

DRIVESYSTEMS, the new device family 

is already an extraordinary success. 

The inverter series is particularly 

characterized by its variety of interfaces 

and functions that come as standard. 

Various inverter versions can be 

optimally allocated to various application 

requirements. Plug-in control, safety 

and option modules ensure maximum 

flexibility and the compact book-size 

design format enables space-saving 

installation in control cabinets. With the 

NORDAC PRO SK 500P family, NORD 

customers benefit from a universal 

inverter whose basic version already 

provides high quality connection and 

functional features such as a CANopen 

interface, brake chopper, four parameter 

sets, PLC function and POSICON 

positioning control. 

Higher functionality and 

power with fewer variants 

NORD DRIVESYSTEMS extends the power 

range upwards with power levels 7.5 and 

11 kW in four configuration versions. 

Even the basic version provides a large 

number of possible applications. The 

power levels for 15, 18.5 and 22 kW will 

be launched only as advanced versions 

with optional modules for interface 

extension. Compared to control cabinet 

inverters of the previous generation, 

there is a significant reduction of device 

versions while the range of functions is 

larger and of higher quality. 

The latest sizes of the NORDAC PRO 

SK 500P will be available from spring 

2022. The further-expanding inverter 

family covers the power range from 0.25 

to 22 kW. The new inverter generation 

will use the proven NORDAC parameter 

structure and will be physically and 

functionally downward compatible with 

other models. 


31

Packaging 

Emphasize your Commitment to 

Sustainability with the 

ESL Combox 

Dairy packaging specialist combines PET bottle blowing and pulsed light decontamination in 

a single machine: the ESL Combox. 

This machine has already won over several local dairies by enabling them to emphasize their 

commitment to sustainability while offering consumers a longer shelf life. 

A reduction up to 3-logs 

without chemicals 

By combining the blowing of bottles in 

a controlled environment just before 

filling and pulsed light treatment of 

necks and caps, it is possible to achieve 

a 3-log decontamination on containers. 

This level of decontamination can be 

enough for several applications to 

significantly extend the shelf life. For 

example, Serac’s ESL Combox is used 

for fresh white milk with a 30 days 

shelf life, or for drinking yoghurts with 

a 60 days shelf life in Asia. 

Pulsed light is a fast and efficient 

decontamination method. It destroys 

the cell membrane of micro-organisms 

and degrades their DNA in less than a 

millisecond. Using neither water nor 

chemicals, pulsed light allows dairies 

to guarantee the absence of treatment 

residues in the packaging and to 

better manage water resources, both 

in terms of consumption and effluents. 

A lighter carbon footprint 

Short supply chains are increasingly 

appealing to consumers who are 

sensitive to the carbon footprint 

of the products they buy. And from 

this point of view, PET bottles have 

arguments to put forward, especially 

in comparison with glass. 

Their manufacturing requires much 

less energy and their lightness has a 

direct impact on the transportation 

part of GHG emissions. This impact is 

reinforced when bottles are blown just 

before filling, since the preforms are 5 

times smaller. 

Moreover, with the development of 

the rPET value stream, these bottles 

can be recycled in a circular system. 

At this last stage, the PET bottle will 

still make the difference with glass in 

terms of energy consumed. 

All this in a compact and very 

flexible machine 

The ESL Combox combines the 

blowing, filling and capping functions 

in a single unit with a footprint 

up to 25% smaller than that of a 

conventional filling line. 

Preform treatment by pulsed light in ESL Combox 

Cap treatment by pulsed light in ESL Combox 

32

Packaging 

It is capable of blowing round, rectangular, 

oval or complex shaped bottles, ranging 

from 250 ml to 2 liters. And its patented 

positive neck transfer system allows 

different shapes and sizes of bottles to 

be filled on the same machine, with very 

short changeover times. 

Designed for low to medium output, 

it is ideal for local production units. 

With this new version of its Combox, 

Serac provides a packaging solution 

adapted to the changes in consumer 

behavior, more attracted by ethical 

and sustainable products. 


33

Packaging 

Euromilk Switches from PET to Carton 

Packs with SIGNATURE Packaging 

Material 

Responding to strong consumer 

demand for more sustainable products, 

Euromilk, located in Southern 

Slovakia, has worked closely with SIG 

to be the first in Eastern Europe to 

launch products in carton packs with 

pioneering SIGNATURE packaging 

material, where the polymers used to 

laminate the paperboard are 100% 

linked to renewable, forest-based raw 

materials. 

Euromilk decided to switch from PET 

bottles to carton packs for its Kukkonia 

UHT milk brand, to appeal to a younger, 

eco-conscious consumer. The launch is 

a key milestone for Eastern Europe, as 

Euromilk ‘breaks the ice’ with SIGNATURE 

packaging material in the region - a pivotal 

move for the dairy industry. It is also an 

important strategic project in the close 

relationship between SIG and Euromilk, 

which spans more than 20 years. 

SIG’s standard carton packs, made 

with around 70-80% renewable paper 

board from FSC TM -certified sustainable 

sources, already offer a significantly 

better environmental performance 

than alternative types of packaging. 

The carbon footprint of a carton pack 

is up to 70% lower than other types 

of packaging. SIGNATURE packaging 

material from SIG goes another step 

further. 

Up to 95% of the packaging material 

components of SIGNATURE Full Barrier 

are linked to forest-based renewable 

material and 100% are responsibly 

sourced. Next to the FSC-certified 

paperboard, the polymers are also 

certified by an independent organisation 

ISCC Plus. Via a mass balancing system, 

the polymers used are 100% linked to 

tall oil, a residue extracted from wood in 

the paper making process. 

Tibor Balogh, Managing Director, 

Euromilk: “As part of our new 

positioning for Kukkonia brand, 

which also includes a new identity, 

we have decided to switch from PET 

to carton packs to meet the growing 

needs and sustainability demands of 

young conscious consumers. 2021 has 

34

Packaging 

certainly been a year of change and 

innovation at Euromilk as we strive 

to make important changes that will 

make life better for our consumers 

and the planet. Being the first in 

Eastern Europe to launch products 

in SIG carton packs with SIGNATURE 

packaging material is a big first for 

our region.” 

Kukkonia standard UHT milk in 500ml 

and 1,000ml and flavored milk (chocolate 

and vanilla) in 500ml combiblocSlimline 

carton packs from SIG, are now available 

on shelf in Slovakia 

Sarka Kaplanova, Head of Sales 

CZ-SK at SIG: “Our latest strategic 

partnership with Euromilk clearly 

demonstrates how we’ve been able to 

address latest consumer trends with 

sustainable and convenient packaging 

solutions. Working together we can 

deliver a truly positive impact on 

our partners, with an innovative and 

focused approach.” 

Innovative partnerships leverage the 

potential of SIG’s Product Innovation 

and Differentiation platform – a 

drive to deliver innovative product 

and packaging solutions that enable 

businesses to satisfy the everchanging 

needs of consumers. 

Growing demand for SIGNATURE 

packaging material is also an 

important milestone in SIG’s journey 

to go Way Beyond Good by putting 

more into society and the environment 

than it takes out. 

www.anugafoodtec.com 

International 

supplier fair for the 

food and beverage industry 

COLOGNE, GERMANY 

26.–29.04.2022 

ONE FOR ALL. 

ALL IN ONE. 

Food Processing | Food Packaging | Safety & Analytics | Intralogistics 

Digitalisation | Automation | Environment & Energy | Science & Pioneering 

Special Edition! 

Be part of it - 

find out more here! 

Koelnmesse GmbH 

Messeplatz 1 

50679 Köln, Germany 

Tel. +49 1806 578 866 

Fax +49 221 821 99-1020 

anugafoodtec@visitor.koelnmesse.de 


35

Packaging 

New Novelty in Labelling: A Star is Born 

The latest novelty by P.E. Labellers has been officially presented at Vinitaly | Enolitech 

Special Edition 2021 

Official launch for the new labeling 

solution produced by P.E. Labellers. It 

is called MODULAR CM and has all the 

features to be loved by many sectors 

that need a small to medium-sized 

labeling machine, super flexible thanks 

its complete modularity, with a layout 

that can be reconfigured easily and 

quickly. 

Vinitaly | Enolitech Special Edition 

2021 in Verona was the was the ideal 

showcase to officially present the new 

labeling solution, as it meets the needs 

of many producers and bottlers in the 

Wine & Spirits sector. 

Modular CM is a compact and solid 

machine available in 4 sizes from 

small to medium, up to 6 labeling 

stations, perfect for glass and plastic 

bottles, cylindrical and shaped 

formats, and for partial labels – front 

/ back, neck labels, plastic I/L/U 

shape tax stamps. 

In addition to Wine&Spirits, Modular CM 

also satisfies the production needs of 

the Oil, Beer, Food & Dairy industries. 

Headquarters P.E. LABELLERS – Mantua, Italy 

Modular CM 480 

It features labeling stations with 

pressure sensitive technology and cold 

glue, reciprocally interchangeable; they 

are replaceable in a few steps according 

to any production needs. 

The Modular CM is a machine that 

provides the highest standards of 

safety for the operators: it has up/down 

protections that, when raised, instantly 

stop the machine's operation. 

The 2021 editions of FachPack in 

Nuremberg, Pack Expo in Las Vegas and 

Gulfood Manufacturing in Dubai have 

just finished. P.E. Labellers played a 

36

Packaging 

Modular SL 1730 

leading role thanks to the launch of new 

models and international awards won. 

What news was on show at Pack Expo 

2021? 

Pack Expo was held in Las Vegas 

from September 28 to 30 and was the 

showcase for the official launch of 

SIMPL-CUT, the revolutionary labeling 

solution that changes the rules of Roll- 

Fed technology. This solution represents 

a true innovation: it overcomes the limits 

of traditional Roll-Fed labelers thanks to 

its cutting system, the extreme ease in 

replacing the blades and many other 

additional, unprecedented features. 

These additional features didn't go 

unnoticed: In fact, Simpl-Cut won 

PMMI's coveted Technology Excellence 

Award at Pack Expo in Las Vegas, 

receiving the first prize for the most 

innovative solution in the General 

Packaging category. 

A very important goal achieved by P.E. 

Labellers. 

showcased MODULAR SL, the fully 

flexible multi-configuration and multitechnology 

machine. 

This labeling solution can perform 

multiple configurations and application 

technologies: completely interchangeable 

labeling stations are installed, which can 

be replaced in a few steps. 

Simpl-Cut 2021 

The labeling stations can be either fixed 

or on independent carts, therefore 

modularity is expressed both in the 

technologies available and in the configurations 

that can be obtained. 

Modular SL is a machine with a vocation for 

safety, which makes the protection of the 

operator another of its strong points. 

What news was on show at FachPack 

2021? 

For the Nuremberg trade fair, held from 

September 27 to 29, P.E. Labellers 


37

Packaging 

PROCESS TECHNOLOGY&COMPONENTS 

... 

© NETZSCH 

The cross-sectoral media platform 

for suppliers and users in two languages: 

German and English 

Exclusive information around the pump 

and compressor industry as well as 

systems and components 

Developments and trends 

First-hand future technology 

Targeted at international trade 

shows for 2021 

Special issue for the Russian market 

in October 

Dr. Harnisch Verlags GmbH · Eschenstr. 25 · 90441 Nuremberg · Tel.: +49 (0) 911 - 2018 0 · info@harnisch.com · www.harnisch.com

Suppliers' Guide Events 

Success for PPMA as the 

Show Restarts 

The UK’s largest processing and packaging 

machinery event returned to the 

NEC, Birmingham in September following 

the postponement of the 2020 Show. 

Hailed as a great success by exhibitors 

and visitors, over 250 exhibitors and 

1,250 brands showcased the latest 

innovations in smart manufacturing, 

processing equipment and packaging 

solutions. 

Richard Little, Show Director said, “Notwithstanding 

the impact of the pandemic 

on all live events, the PPMA Show has 

once again proved to be a successful 

event for both visitors and exhibitors. 

We’re thrilled to have delivered our first 

live show since 2019 and evidence is that 

buyers have visited our event with active 

projects in mind. 

Improving line speeds, efficiency and 

automation of lines has been of primary 

interest with manufacturing companies 

having the joint challenge of labor 

restrictions and increased demand for 

packaged goods from retailers. It’s great 

that the PPMA Show will help make a 

contribution to building back business.” 

Building back business 

For the exhibitors at PPMA 2021, the 

caliber of visitor and quality of leads 

were significant positives: “Our stand 

attracted a good number of visitors; most 

importantly, the quality was excellent 

too, with key decision makers such as 

Heads of Engineering and Engineering 

Managers all coming by to speak to us. 

We have come away from the event with 

some strong leads that we are looking 

forward to following up on.” said Steve 

Bradley, Sales Director, AVE UK. 

“The show was livelier than expected,” 

commented Stuart Coulton, Market 

Development Manager at Omron UK. 

“Our stand was consistently busy from 

the moment the doors opened, with labor 

proving a major issue for manufacturers. 

Overall, it was a very successful show 

for us, attracting senior representatives 

from both SMEs and large corporations 

alike.” 

Phil Brown, Managing Director, Fortress 

Technology Europe, also felt PPMA 

Show 2021 proved a big success. “We 

were extremely happy with the turnout 

at this year’s event. Our stand was 

constantly busy, with visitors spending 

longer than usual talking to our team. 

Most were looking to fulfil live projects 

taking place in the next 3-6 months, so 

they were ready to talk details. We met 

with a number of decision makers from 

key food manufacturers across the 

confectionery and dairy sectors, among 

others. I can honestly say it was one of 

the most successful PPMA Shows that 

we’ve ever exhibited at.” 

Akeel Ahmed, Business Development 

Manager for Kemtile says: “We were 

really happy to be back in front of 

prospective customers and get a taste of 

pre-pandemic life.” 

“We picked up some promising leads, 

mostly in the fresh produce and ready 

meals sectors” adds David John, MD at 

Brillopak.” I was pleased to note that 

the quality of visitors seemed higher 

than usual, with more Project Managers, 

Directors and company owners.” 

Meanwhile, Craig Burgess, Managing 

Director of Lechler, said: “Another well 

organized show - the quality of people 

attending has been excellent. Visitors 

really know what they wanted, and 

this has led to some very interesting 

conversations.” 

Sustainability was, unsurprisingly, at the 

top of the agenda, “We were delighted 

with the turnout at this year’s show, with 

a constant stream of high-quality visitors 

spending time on our stand,” said Tony 

McDonald, Sales and Marketing Director, 

IMA Ilapak. “Sustainability was a key 

driver for many of the people we spoke 

to. The impending Plastic Packaging 

Tax is prompting manufacturers to look 

towards recyclable films. Nothing beats 

being able to engage with customers 

and prospects face to face. It was great 

to sit down and grab a coffee with our 

customers who we had been previously 

unable to visit due to the pandemic. It 

was a pleasure to be able to showcase 

solutions to visitors in person again.” 

In response to all the positive feedback 

received, David Harrison, Chief Operating 

Officer of PPMA Group of Associations 

concluded: “There is evidence that, 

despite the challenges posed post 

COVID and the unforeseen fuel crisis, 

the packaging and processing industry 

continues to thrive. The footfall has 

been fantastic and quality of visitors 

exceptionally high. It’s just what all our 

members deserve after pulling together 

as an industry over the last 18 months.” 

The PPMA Show is the UK’s leading 

production line event for processing and 

packaging machinery. The exhibition 

showcases the latest innovations in 

processing and packaging machinery and 

is attended by manufacturers of food, 

pharmaceuticals, toiletries and FMCG, 

contract packers and more. 


39

Events 

30 November-2 December 

Frankfurt, Germany 

Food ingredients Europe 

Informa Markets 

PO Box 12740, de Entree 73, 

Toren A, 1100 AS Amsterdam Zuid Oost, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: +31-20-363 2616 

www.figlobal.com 

26 - 29 April 2022 

Cologne, Germany 

Anuga FoodTec 

Koelnmesse GmbH 

Messeplatz 1, 50679 Köln 

Tel: +49-221-821-0 

Fax.: +49-221-821-2574 

info@koelnmesse.de 

www.anugafoodtec.com 

May 2022 

Geneva, Switzerland 

Vitafoods Europe 

Informa Exhibitions, 5 Howick Place, 

London SW1P 1WG, Great Britain 

Tel.: +44 20 337 73111 

www.vitafoods.eu.com 

10 - 13 July 2022 

Chicago, IL, USA 

IFT Food Expo 

Institute of Food Technologists 

252 W. Van Buren, Suite 1000, 

Chicago, IL 60607 

Tel.: +1-312-782-8424 

Fax: +1-312-782-8348 

www.ift.org 

Let’s meet here 

8 - 12 September 2022 

Munich, Germany 

drinktec 

Messegelände, 81823 München, 

Germany 

Tel.: +49 89 949 11318 

Fax: +49 89 949 11319 

www.drinktec.com 

info@drinktec.com 

November 2022 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

P.O. Box 9292, Dubai, UAE 

Tel: (+971) 4 308 6124 

info@dwtc.com 

www.gulfood.com 

29 November – 1 December 2022 

Paris, France 

Food ingredients Europe 

Informa Markets 

PO Box 12740, de Entree 73, Toren A 

1100 AS Amsterdam Zuid Oost, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: +31-20-363 2616 

www.ubm.com 

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Digital as usual. 

The newsletter of Dr. Harnisch Publications 

Always know the latest news? In addition to our 

print magazines, we will keep you up to date with 

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Come and see for yourself: 


Perfectly 

positioned. 

The international specialist magazines from Dr. Harnisch Publications 

You can now explore our newly designed 

website, with a clear focus on responsive design 

and easily usable applications. Alongside the 

free-to-use digital magazine editions, you will 

fi nd bonus news coverage, events, subscription 

and general information on all our magazines. 

Take a look at www.harnisch.com for all 

relevant content. 

Our publications include: 

- Technology & Marketing - 

drinkworld Technology

Suppliers’ Guide 

Air Conveyors & Silos 

POSIMAT 

P.O. Box 306, Av. Arraona, 23 

08210 Barberà del Vallès/ 

Barcelona,Spain 

Tel: +34-93-729-7616 

E-Mail: sales@posimat.com 

www.posimat.com 

Aseptic Valve Technology 

Equipment 

E-Mail: 

machinery@drink-gmbh.com 

www.drink-gmbh.com 

CO 2 Testing, 

Pilot Plant 

CO 2 Testing & Pilot Plant 

Individual extraordinary SERVICE for you 

Focus is: Equipment to produce and mostly bottling / packaging 

of beverages second hand + new 

We have access to almost all used machines available on the 

market. 

WE ARE ABLE TO RATE IT for you 

• consulting / planning 

• organization / documentation 

• relocation / modification 

If you have already Krones / KHS / Sidel machines older than 5 

years, or you are looking for second hand 

WE WILL BE DEFINITELY YOUR PARTNER 

Detergents & Disinfectants 

GEA Aseptomag AG 

Industrie Neuhof 28 

3422 Kirchberg, Switzerland 

Tel: +41-34-42629-29 

Fax: +41-34-42629-28 

info@aseptomag.ch 

www.aseptomag.ch 

beta-Glucan Analysis 

Zahm & Nagel Company Inc. 

210 Vermont Zahm & Street Nagel Company Inc. 

PO Box 210400 

Vermont Street 

Holland, PO New Box 400 York 14080 USA 

Tel: +1-716-537-2110 

Holland, New York 14080 USA 

Fax: +1-716-537-2106 

www.zahmnagel.com 

Tel: +1-716-537-2110 

Fax: +1-716-537-2106 

www.zahmnagel.com 

Consultancy 

Murphy & Son Ltd. 

Alpine Street 

Old Basford, Nottingham, NG6 0HQ 

Sales: +44-115-978-0111 

Technical enquiries: +44-115-978-2728 

sales@murphyandson.co.uk 

Exhibitions & Tradefairs 

NovaBiotec® Dr. Fechter GmbH 

Goerzallee 305 a 

14167 Berlin, Germany 

Tel: +49-30-84718-410 

Fax: +49-30-84718-450 

glucantest@novabiotec.de 

www.novabiotec.de 

Beverage and Packaging Experts 

CAPE DECISION sprl 

avenue de la Métairie, 9 

Sept Fontaines 

B-1420 Braine l'Alleud, Belgium 

Tel/Fax : +32 (0)2 354 86 38 

www.capedecision.com 

Messe München GmbH 

Messegelände 

81823 München, Germany 

Tel: +49-89-949-11318 

Fax: +49-89-949-11319 

www.drinktec.com 

Fibers 

ZKZ 62006 






drinkworld is the leading magazine for the 

entire drinks industry worldwide. Feature 

articles and short communications cover the 

whole spectrum of : 

• processing 

• bottling 

• ingredients 

• logistics 

• packaging 

• marketing 

We establish a longtime advertising effect for 

your company or for your services by been 

ever-present on the market. 

Feel free to contact us for more information: 

drink@harnisch.com 

Gable Top & Aseptic Packaging 

Evergreen Packaging Inc. 

2400 6th St. SW 

Cedar Rapids 

IA 52404, USA 

Tel: +1-319-399-3200 

Fax: +1-319-399-3543 

evergreen.packaging@everpack.com 

www.evergreenpackaging.com 

42

Gase 

Recycling 

Suppliers' Guide 

3300_ANZ_Logo_Adresse_Drink_RZ.qxd:Layout 

Water Treatment 

Freshline UK 

Air Products PLC 

2 Millennium Gate 

Westmere Drive 

Crewe 

CW1 6AP 

Phone: +44-800-389-0202 

Fax: +44-1932-258502 

freshli@airproducts.com 

Pectins 

Steam Boilers 

Grünbeck Wasseraufbereitung GmbH 

Industriestr.1· 89420 Hoechstaedt ·GERMANY 

Phone +49 9074 41-0 · Fax +49 9074 41-100 

www.gruenbeck.de · info@gruenbeck.de 

Clear Water = Clean Environment! 

Experience of over 20 years in water management. 

Clean. Safe. Sustainable! 

AQUA TECHNOLOGIE NÖRPEL 

ATN Aqua Technologie Nörpel 

Langer Graben 34 

D-71297 Mönsheim 

Fon +49 7044 91584-0 

Fax +49 7044 91584-99 

wasser@atn-wasseraufbereitung.de 

www.atn-wasseraufbereitung.de 

Treatment 

Conservation 

Disinfection 

Depolluting 

Bezugsquellen_45x58_RZ_schatten.indd 1 

01.03.2012 11:53:23 Uhr 

Printing and Labelling 

Processing equipment, modular 

process skid systems and stainless 

steel tanks 

Wort/Malt Quality 

Labelling systems • Labelling software • Barcode 

and Industrial printers for the beverage industry 

Logopak Systeme GmbH & Co. KG 

Dorfstraße 40 I 24628 Hartenholm 

Telephone +49 (0) 41 95 99 75-0 

po@Logopak.de I www.Logopak.com 

I fabrication I assembly I delivery I Processing 

and storage tanks, Pasteurisation systems, 

Evaporators, Conveying system 

Company: B&P Engineering Sp. z o.o. s k 

Country: Poland 

www.engineering-bp.com/en 

NovaBiotec® Dr. Fechter GmbH 

Goerzallee 305 a 

14167 Berlin, Germany 

Phone: +49-30-84718-410 

Fax: +49-30-84718-450 

glucantest@novabiotec.de 

www.novabiotec.de 

20190503_RZ_Anzeige_Getraenke_Technologie&Marketing_60x40mm.indd 03.05.2019 09:29:58 1 

ISSN 1433-1594 

Publishing Company: 

Dr. Harnisch Publications 

Eschenstr. 25 

D-90441 Nuremberg, Germany 

Phone: +49 (0) 911 2018 - 0 

Fax: +49 (0) 911 2018 - 100 

drink@harnisch.com 

www.drink-tm.com 

Editor-in-Chief: Ian D. Healey 

Phone: +49 (0) 911 2018 - 215 

ihealey@harnisch.com 

Publisher: Benno Keller 

keller@harnisch.com 

International Communications: 

Gabriele Fahlbusch 

fahlbusch@harnisch.com 

Editorial team: Donna Berry, Axinja Peine 

Sebastian Martinek, Brigitte Haulena 

Copy Editing: Nicholas Somers 

Art Director: 

Bruno Bozic 

bozic@harnisch.com 

Technical Manager: Armin König 

Subscription: Marta Bletek-Gonzalez 

Reader Service: Sabrina Maasberg 

Media planning: 

Bill Kaprelian (North America) 

kaprep@harnisch.com 

Thomas Mlynarik (Germany) 

mlynarik@harnisch.com 

Carola Weise (Western Europe) 

weise.harnisch@web.de 

Digital: 

Britta Steinberg 

steinberg@harnisch.com 

Subscription Information: Qualified Readers, 

executives in the drinks industry, are put on 

the mailing list free of charge. 

Regular delivery by subscription only. 

Annual subscription (4 issues): 

(for customers from Germany) 

€ 57.– incl. p+h+VAT 

(for customers from abroad) 

surface mail: € 69.–/US $ 90.– incl. p+h 

airmail: € 85.–/US $ 110.– incl. p+h 

printed by Schleunungdruck GmbH 

Eltertstraße 27, 97828 Marktheidenfeld 

Copyright© 2021 

Dr. Harnisch Verlags GmbH, 

Nuremberg, Germany 

43

Fully ergonomic and modular 

rotary labeling machine, 

with a quick and easy 

reconfigurable layout. 

Compact and robust labeling solution, 

available in four sizes from small to medium, 

up to six labeling stations. 

The new solution to meet the needs 

of the Wine, Spirits, Oil, Beer, 

Food & Dairy sectors. 

Solution with pressure sensitive and 

cold glue labeling stations, 

reciprocally interchangeable 

and replaceable in a few steps. 

Modular CM is a machine 

that provides the highest standards 

of safety for the operators. 

It has up/down protections that, 

when raised, instantly stop the machine.

drinkworld Technology + Marketing 4/2021

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