drinkworld Technology + Marketing 1/2023

drinkworld Technology + Marketing is the leading magazine for the entire drinks industry worldwide. Feature articles and short communications cover the whole spectrum of processing, bottling, raw materials, logistics, packaging and marketing of beverages. We also report on special topics of regional interest and the trends in the beverage industries worldwide. Readers are executives and decision-makers in the brewing, dairy and mineral water industries, manufacturers of non-alcoholic drinks, wine growers and bottlers.

drinkworld Technology + Marketing is the leading magazine for the entire drinks industry worldwide. Feature articles and short communications cover the whole spectrum of processing, bottling, raw materials, logistics, packaging and marketing of beverages. We also report on special topics of regional interest and the trends in the beverage industries worldwide. Readers are executives and decision-makers in the brewing, dairy and mineral water industries, manufacturers of non-alcoholic drinks, wine growers and bottlers.


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ZKZ 62006<br />

ISSN 1433-1594 Vol. 27 No. 1 March <strong>2023</strong> US $ 12 · € 12<br />

Cover: Quantifying Drink Stability<br />

Keeping Soda Relevant<br />

Refreshing Anniversary Beer<br />

Trends in Bottling and Capping

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Editorial<br />

Keeping Milk Fresher for Longer<br />

When I was a kid, I lived for a while<br />

on a small farm. Milking the cows was<br />

hard work, but drinking the warm<br />

and creamy milk straightaway was<br />

a reward, nothing added, nothing<br />

taken away. Nowadays that would be<br />

seriously frowned upon. Too much fat<br />

or potential for dirt and disease are<br />

only two of the dangers!<br />

Half a century later, I am still here and<br />

in reasonable health! Many of the main<br />

challenges with milk production is in<br />

distribution and keeping it fresher for<br />

longer. In times where more people live<br />

in cities than on farms and during the<br />

pandemic, where visits to public places<br />

were kept to an absolute minimum,<br />

stockpiling foods and drinks was felt to<br />

be a necessity; so this food needs to be<br />

safe for as long as possible.<br />

Milk has traditionally been pasteurised<br />

using heat treatment to reduce<br />

microorganisms and bacteria or<br />

sterilised to remove them completely.<br />

Pasteurised milk lasts longer if kept<br />

refrigerated, whereas sterilised<br />

products can be kept for longer and at<br />

room temperature. Taste differences to<br />

fresh milk meant it took a long time for<br />

dairy drinks to become acceptable.<br />

As health concerns became more<br />

publicised, the move towards lower<br />

fat content was accepted, where<br />

separation technology removed the<br />

cream. More recently organic milk has<br />

become more popular, as well as nondairy<br />

milk drinks using grains. This<br />

initially came about as an alternative<br />

and protest against the hormone<br />

treatment for cows to increase yield.<br />

In the meantime there are several<br />

different processing options available to<br />

reduce contamination in food and dairy<br />

products. These include use of radio<br />

frequency and microwave technologies,<br />

as well as MST and raslysation.<br />

Microsecond technology (MST) has the<br />

ability to deliver the taste and nutrition<br />

of HTST pasteurisation and the shelflife<br />

benefits of UHT but with better<br />

taste and nutritional benefits as well as<br />

significant cost savings.<br />

Raslysation is a non-thermal treatment<br />

that uses UV-light combined with a<br />

special flow pattern. It is a patented<br />

technology from Denmark which<br />

can treat the vast majority of liquid<br />

products regardless of how opaque or<br />

visocus they are independent of the<br />

temperature to achieve the desired<br />

Ian D. Healey<br />

Editor-in-Chief<br />

Photo: BB<br />

microbial reduction. “UV is as effective<br />

as heat against foodborner pathogen<br />

and spoilage organisms, but it requires<br />

less energy and water, has no effect on<br />

taste and flavor and actually extends the<br />

shelf-life of the liquids,“ states Tatiana<br />

Koutchema, PhD, Research Scientist for<br />

Agriculture and Agri-Food Canada.<br />

Last year I was in Chicago for a few days.<br />

I found it fascinating to visit the Lincoln<br />

Park Zoo and watch city children learning<br />

where milk really comes from. I’m sure<br />

many readers can tell many stories all<br />

around the food and beverage industry!<br />

Cheers<br />

www.drink-tm.com<br />

If you like it – subscribe!<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong> 3

Contents<br />

Performance, Packaged<br />

ZKZ 62006<br />

ver been so effective.<br />

ISSN 1433-1594 Vol. 27 No. 1 March <strong>2023</strong> US $ 12 · € 12<br />

Issue 1 · March <strong>2023</strong><br />

Cover: Quantifying Drink Stability<br />

Keeping Soda Relevant<br />

Refreshing Anniversary Beer<br />

Trends in Bottling and Capping<br />

Drinks are often mixtures of different ingredients and are therefore liable<br />

to separation processes. It is important to quantify these separation processes<br />

to optimize drink formulations. The MultiScan MS 20 dispersion stability<br />

analysis system can reliably and efficiently analyse drink dispersions<br />

regarding their destabilization mechanisms and ageing characteristics<br />

Our cover story starts on page 6.<br />

Cover: DataPhysics Instruments<br />

Ingredients<br />

11 Keeping Soda Relevant to Gen Z<br />

15 New Concepts and the Latest Beverage Trends<br />

16 Celebrating Excellence: Fi Europe Innovation<br />

Awards Winners Unveiled<br />

Processing<br />

6 Quantifying the Long-Term Stability of Drinks<br />

18 Giving Clean a New Meaning: Standard Parts in<br />

Hygienic Design<br />

20 Bottoms Up: A Refreshing Pilsner to Celebrate<br />

JUMO's Anniversary<br />

23 Saving Energy with the ECO Service System<br />

24 Stopping Milk Loss in Dairies<br />

27 Brewery uses Robust Scales to Increase Efficiency<br />

During the Canning Process<br />

Everyday tap water in refillable bottles, calorie-free<br />

flavored carbonated waters and varied energy drinks have<br />

been the choice of beverage for many younger consumers<br />

during the past decade. The big soda brands are fighting<br />

back for share of thirst by appealing to this demographic<br />

with Instagrammable carbonated soft drinks that spark<br />

curiosity and conversation. Their outreach is growing.<br />

Read this up-to-date account on page 11<br />

As an innovative technology leader, JUMO has been<br />

supplying high-quality measurement and automation<br />

technology for the food industry for decades. In the<br />

brewing process, all relevant JUMO products that are<br />

supplied to the brewing industry were combined in one<br />

application - an anniversary beer created for the 75th<br />

anniversary in <strong>2023</strong>. The choice fell on an in-house,<br />

modern, and highly efficient brewery plant. See page 20<br />


Contents<br />

Departments<br />

3 Editorial<br />

26 Fax<br />

42 Supplier's Guide<br />

Events<br />

38 interpack <strong>2023</strong><br />

40 Vitafoods Europe <strong>2023</strong><br />

41 Calendar of Events<br />

Packaging<br />

28 Efficiency Key as Juice Producers Squeezed<br />

30 Four Trends in Bottling & Capping Machinery<br />

32 A Project of Superlatives<br />

35 Packaging for Beverages is Growing more<br />

Sustainable<br />

Despite the economic disruption caused by the COVID-<br />

19 pandemic and more recently the cost-of-living crises<br />

impacting the UK, the demand for packaged products and<br />

a greater variety of such products is continuing to rise in<br />

certain sectors. Specifically, manufacturers in the beverage<br />

industry are faced with the pressure of providing product<br />

diversity while ensuring the continued requirements of<br />

compliance with standards. An analysis on page 30<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong> 5

Cover Story<br />

Quantifying the Long-Term Stability of<br />

Drinks<br />

Drinks are often mixtures of different ingredients and are therefore liable to separation<br />

processes. It is important to quantify these separation processes to optimize drink<br />

formulations. The MultiScan MS 20 dispersion stability analysis system, developed by<br />

DataPhysics Instruments, can reliably and efficiently analyze drink dispersions regarding their<br />

destabilization mechanisms and ageing characteristics. The following use case evaluates four<br />

whey-based drinks and compares their overall stability.<br />


Many drinks, such as fruit juice and protein<br />

shakes, are complex multicomponent<br />

mixtures. A homogeneous composition<br />

with good flavor, texture, and nutritional<br />

values is desired. However, separation<br />

processes in these mixtures can strongly<br />

influence their taste and mouthfeel.<br />

Assuring long-term homogeneity<br />

and thus a long shelf life for such<br />

products requires thorough formulation<br />

optimization.<br />

Traditionally, separation processes<br />

were observed with the naked eye in a<br />

so called ‘shelf-life-test’. This procedure<br />

is highly subjective and time-consuming,<br />

hindering an efficient formulation<br />

optimization. However, understanding<br />

the stability of drink dispersions in<br />

detail is important for research and<br />

development departments in the drinks<br />

industry.<br />

MultiScan MS 20: Characterize<br />

Dispersions in Detail<br />

To solve the above issues, the German<br />

measuring device manufacturer Data-<br />

Physics Instruments has developed the<br />

MultiScan MS 20 dispersion stability<br />

analysis system for automatic optical<br />

stability and ageing analysis of liquid<br />

dispersions (Figure 1). The device was<br />

developed to characterize suspensions<br />

and emulsions in particular, and to allow a<br />

time- and temperature-resolved analysis<br />

of destabilization mechanisms. The Multi-<br />

Figure 1: DataPhysics Instruments’ MultiScan MS 20 stability analysis system can be fitted with up to<br />

six sample chambers.<br />

Scan MS 20 can detect and evaluate such<br />

mechanisms in more detail than any traditional<br />

shelf-life test would permit.<br />

The MultiScan MS 20 consists of a base<br />

unit to which up to six sample chambers<br />

can be added. Samples can be registered<br />

quickly and conveniently with a built-in<br />

as well as an optional handheld barcode<br />

reader. The six sample chambers, called<br />

ScanTowers, can be individually operated<br />

at different temperatures. Electric<br />

heating, with liquid counter-cooling,<br />

enables measurements between -10 °C<br />

and 80 °C.<br />

Visualizing and Quantifying<br />

Destabilization Processes<br />

With a MultiScan MS 20, destabilization<br />

mechanisms in dispersions can be<br />

visualized and quantified. The device<br />

achieves this through tracking changes<br />

in light intensity. To do so, it scans the<br />

sample repeatedly in a position-resolved<br />

manner. The patterns arising in the light<br />

intensity can give information on how the<br />

dispersion changes over time and what<br />

destabilization mechanisms might cause<br />

these changes.<br />

The setup is as follows: A sample<br />

is poured into a glass vial, which is<br />

then placed in a sample chamber,<br />

i.e., ScanTower. Two light sources<br />

and a light detector simultaneously<br />

move up and down along the sample<br />

(Figure 2). During the measurement,<br />

the whole sample height is scanned,<br />

detecting global and local changes. The<br />

software analyzes the light intensities<br />

transmitted through and backscattered<br />

by the sample. The transmission (light<br />

penetrating through the sample) and<br />


Cover Story<br />

backscattering (light reflected by the<br />

sample) intensities depend directly<br />

on the number, size, and type of the<br />

dispersed drops or particles.<br />

Hence, the light intensity changes when<br />

the dispersion destabilizes. Particles can<br />

sediment to the bottom of the sample<br />

container, so more particles interact with<br />

the light in this layer. Particles can also<br />

cream, meaning particles with a lower<br />

density than the surrounding liquid phase<br />

collect at the top of the liquid; therefore,<br />

more particles will interact with the light<br />

in the top layer of the dispersion. The<br />

measured profile of the dispersion shows<br />

decreasing transmission intensities in<br />

the respective area of the dispersion,<br />

while the backscattering intensities<br />

increase. Moreover, particles can cluster,<br />

minimising their interfacial area with the<br />

surrounding liquid phase. Such changes<br />

can be viewed as global changes in<br />

the transmission and backscattering<br />

intensities.<br />

Figure 2: The measurement principle of the MultiScan MS 20: The two light sources and the<br />

detector move up and down the sample vial for each measurement.<br />

light source<br />

sample<br />

scanning<br />

Figure 3: In the use case, four whey-based drinks were analyzed, flavored with peach, blood orange,<br />

multifruit and cassis (from left to right).<br />

Use Case: Whey-based Drinks<br />

Whey-based drinks are one of the most<br />

popular ready-to-drink protein drinks,<br />

owing to their superb nutritional qualities<br />

transmitted and<br />

backscattered<br />

intensities<br />

light source<br />

change in<br />

intensities<br />

detector<br />

and neutral flavor. For a favorable taste,<br />

whey proteins are usually mixed with<br />

fruits or vegetables. The stability of<br />

such multi-component recipes is a major<br />

issue during production, transport, and<br />

storage. Common challenges include<br />

crystallization of lactose stored in the<br />

fridge and coagulation of whey proteins.<br />

Therefore, it is of great importance to<br />

study whey-based drinks and modify their<br />

formulations to achieve high stability.<br />

Experimental Setup<br />

In this use case, four whey-based drinks,<br />

with cassis, peach, blood orange, and<br />

multifruit additions were analyzed using<br />

the MultiScan MS 20 dispersion stability<br />

analysis system. 20 ml of each formulation<br />

were poured into a transparent glass vial<br />

and measured at a stable temperature of<br />

30 °C for five hours and 45 minutes. The<br />

samples were scanned every five minutes.<br />

The measured height was between 0 mm<br />

(bottom of the vial) and 57 mm (top of the<br />

vial). Figure 3 shows the sample vials at<br />

the end of the measurement.<br />

sample vessel<br />

As all samples were opaque, little<br />

information could be gained from the<br />

transmission signal, as it was too weak<br />

to penetrate the sample. Therefore, the<br />

backscattering signal was consulted. The<br />

changes are exemplified in Figure 4, which<br />

shows the backscattering intensities<br />

plotted against the height for the cassis<br />

sample. The graph points out a decrease<br />

of the backscattering signal in the upper<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />


Cover Story<br />

1.491 mm/h. In the remaining measurement<br />

time, the peach-flavored drink shows a<br />

sedimentation rate of 0.036 mm/h, which<br />

is very similar to the one for the cassisflavored<br />

drink (0.026 mm/h) and the<br />

blood orange drink (0.039 mm/h).<br />

Overall, the cassis-, peach- and bloodorange-flavored<br />

drinks show very similar<br />

sedimentation behaviors with a higher<br />

sedimentation rate in the first hour and<br />

a very low sedimentation rate during the<br />

remaining experiment time.<br />

Figure 4: Analyzing backscattering intensities plotted against the height of the sample vial reveals<br />

which destabilization mechanisms are occurring.<br />

layer of the drink sample (between 50<br />

mm and 55 mm), indicating a typical<br />

sedimentation process.<br />

Comparing Sedimentation Rates<br />

Besides intensity-height plots, the<br />

MultiScan MS 20 software offers<br />

further options for deeper analysis and<br />

comparison of the results. For example,<br />

the ‘migration-front’-function of the<br />

software makes it possible to look at the<br />

sedimentation process in more detail.<br />

For the cassis-flavored sample, the<br />

average sedimentation rate is calculated<br />

as 1.038 mm/h in the first hour and as<br />

0.026 mm/h in the remaining four hours<br />

and 45 minutes (Figure 5). This indicates<br />

that most of the particles have already<br />

sedimented in the first hour of the<br />

experiment.<br />

The sample with blood orange shows<br />

a similar pattern as the cassis-flavored<br />

sample, with a sedimentation rate<br />

of 1.012 mm/h in the first hour and<br />

0.039 mm/h in the remaining four hours<br />

and 45 minutes.<br />

Looking at the sedimentation rate of<br />

the peach-flavored drink, one can see a<br />

comparable pattern: the sedimentation<br />

rate in the first hour is calculated as<br />

Figure 5: Using the ‘migration front’-function in the software, the sedimentation rate can be analyzed<br />

in detail.<br />

The last, multifruit-flavored sample<br />

deviates from the other three samples<br />

– a difference readily apparent using the<br />

sedimentation rate analysis. In the first<br />

hour its sedimentation rate is 0.103 mm/h<br />

and thus much lower than the one<br />

calculated for the three other samples.<br />

This means that the multifruit-flavored<br />

sample is much more stable in this period<br />

compared to the other samples. In the<br />

remaining period, the sedimentation<br />

rate for this sample is also 0.103 mm/h.<br />

These results indicate that the sample<br />

sediments in a linear fashion throughout<br />

the entire experiment. The sedimentation<br />

rates of all four samples are compared in<br />

Figure 6.<br />

Easy-to-read Stability Index<br />

Notably, the software can also calculate<br />

an overall stability index value for a<br />

sample. To directly compare the stability<br />

differences, the results of all samples<br />

can be displayed in an overlay window<br />

(Figure 7). In consistency with the results<br />

above, the stability index supports the<br />

interpretation that the multifruit drink<br />

is the most stable formulation, while the<br />

peach drink is the most unstable.<br />

Conclusion<br />

Destabilization processes occur in most<br />

multicomponent mixtures, including<br />

drink products. Such processes strongly<br />

influence the product’s final appearance,<br />

taste, and mouthfeel. Therefore, it is<br />

essential for research and development<br />

departments in the food industry to<br />

quantify and analyze the destabilization<br />

processes of multicomponent mixtures.<br />

Such evaluations enable efficient<br />

optimization of the product formulations.<br />

Using the MS 20 stability analysis<br />

system and its corresponding software,<br />


Cover Story<br />


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Air & CO2 Tester Piercing Device Volume Meter Pilot Plant<br />


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<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />

e-mail: sales@zahmnagel.com / phone: 716.537.2110<br />


Cover Story<br />

a convenient and rapid means to study<br />

the stability of multicomponent mixtures,<br />

such as whey-based drinks, is available.<br />

Such a thorough and quantitative<br />

analysis of drink formulations enables<br />

producers to anticipate and quantify<br />

stability issues and thus allows a<br />

time- and cost-optimized product<br />

development.<br />

The Author<br />

Sedimentation rate (mm/h)<br />

1,60<br />

1,40<br />

1,20<br />

1,00<br />

0,80<br />

0,60<br />

0,40<br />

0,20<br />

0,00<br />

cassis blood orange peach multifruit<br />

sedimentation rate at the start later sedimentation rate<br />

Figure 6: The comparison of the sedimentation rates reveals which drink formulations are stable and<br />

which ones are unstable.<br />

Dr. Qiongjie Liu has been Product and Application<br />

Manager at DataPhysics Instruments in Filderstadt,<br />

Germany, since 2O21. Among other responsibilities,<br />

she writes application notes – such as<br />

this one on whey-based drinks – showcasing how<br />

instruments from DataPhysics Instruments can<br />

be used in real-life use cases, spanning many applications<br />

and industries. Liu studied chemistry<br />

and received a doctorate from the Chinese Academy<br />

of Science in 2017 for her thesis: “Cu(II)/SaB-<br />

OX Catalyzed Highly Stereoselective Synthesis of<br />

Poly-Heterocyclic Compounds”<br />

Figure 7: The stability index of all samples can be overlayed in one graph to compare them easily to<br />

each other.<br />

Your newsletter registration at:<br />

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Ingredients<br />

Keeping Soda Relevant to Gen Z<br />

by DONNA BERRY<br />

While the quintessential on-thego<br />

refreshment—a cold carbonated<br />

beverage in a can, bottle or cup with<br />

straw—appears to have fallen out of<br />

favor with younger generations, the<br />

category is still expected to grow as a<br />

result of rising global population, use of<br />

lower and no-calorie natural sweeteners,<br />

and innovative flavors often featured<br />

as limited-time offerings. The global<br />

carbonated soft drinks market size was<br />

valued at US $243.7 billion in 2022 and<br />

is expected to grow at a compound<br />

annual growth rate of 4.5% during the<br />

forecast period, reaching US $317.0<br />

billion by 2028, according to Market<br />

Growth Reports.<br />

Make it Picture Perfect<br />

Everyday tap water in refillable bottles,<br />

calorie-free flavored carbonated waters<br />

and varied energy drinks have been the<br />

choice of beverage for many younger<br />

consumers during the past decade.<br />

The big soda brands are fighting back<br />

for share of thirst by appealing to this<br />

demographic with Instagrammable<br />

carbonated soft drinks that spark<br />

curiosity and conversation. Their<br />

outreach is growing.<br />

Sweetened with pure cane sugar, Jones<br />

Soda Co., Seattle, Washington, is a oneof-a-kind<br />

premium soda brand known<br />

for its bold, unique flavors, colors and<br />

distinctive eye-catching packaging. Each<br />

glass bottle displays ever-changing<br />

photos submitted by Jones Soda’s<br />

very own customer base, allowing<br />

customization of their products to<br />

celebrate the culture, values, languages<br />

and traditions in each market they are<br />

entering.<br />

The company was created in 1995<br />

in Vancouver, BC, and offers classic<br />

favorites like Cream Soda and Root<br />

Beer, along with unusual creations<br />

such as Blue Bubblegum, Green<br />

Apple, Strawberry Lime and Berry<br />

Lemonade. Under every bottle cap<br />

fans will find a personalized fortune,<br />

which features quotes, wisdom,<br />

inspiration and whimsy. Bottle caps<br />

from Jones can even be redeemed<br />

for branded merchandise and unique<br />

items. Through development with<br />

American Fizz, Jones Soda is now<br />

fully compliant with all EU and UK<br />

food information regulations and is<br />

ready for distribution throughout<br />

England, France and Belgium in <strong>2023</strong>.<br />

American Fizz is an experienced UKbased<br />

distributor of American food<br />

and drink products and supplies more<br />

than 2,000 independent retailers<br />

across the UK and Europe, specializing<br />

in direct-to-store distribution.<br />

“At Jones Soda, we put the customer at<br />

the heart of everything we do, and this is<br />

reflected in the consumer engagement<br />

we have with the hundreds of thousands<br />

of followers across all our social media<br />

channels,” says Loic Tomei, director of<br />

Jones Soda Co. “Our domestic fans are<br />

always excited to learn about the latest<br />

new retailer to carry Jones in their<br />

neighborhoods, so we’re thrilled to be<br />

partnering with American Fizz to bring<br />

that same enthusiasm to our growing<br />

business worldwide.”<br />

Other recent flavor innovations remain<br />

stateside offerings. Dr Pepper, a brand<br />

of Keurig Dr Pepper, Frisco, Texas, is the<br />

oldest major soft drink in the US. Since<br />

1885, the company has been blending<br />

a proprietary recipe of 23 flavors--<br />

amaretto, almond, carrot, clove, cherry,<br />

caramel, blackberry, black licorice, cola,<br />

ginger, juniper, root beer, rum, raspberry,<br />

tomato, lemon, molasses, nutmeg,<br />

orange, prune, plum, pepper and<br />

vanilla—to make the uniquely flavored<br />

carbonated soft drink that one either<br />

loves or hates.<br />

For those who love it, just in time for<br />

Valentine’s Day <strong>2023</strong>, the brand rolled<br />

out a Strawberries & Cream variant,<br />

which is the original 23 flavors of Dr<br />

Pepper swirled with layers of strawberry<br />

flavor and a smooth, creamy finish. It’s<br />

available in regular and zero sugar. It is<br />

the only strawberry and cream-flavored<br />

dark soda in the market today.<br />

“Our expert team of flavor scientists<br />

are constantly innovating to bring to<br />

life new varieties that will surprise and<br />

delight treat seekers and our existing<br />

dedicated fans,” says John Alvarado,<br />

senior vice president of marketing.<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />


Ingredients<br />

Big Soda Keeps Busy<br />

PepsiCo, Purchase, New York, has<br />

become an active player in the<br />

Instagrammable soda space. A few years<br />

ago, the Mountain Dew brand teamed<br />

up with Flamin’ Hot Cheetos, another<br />

PepsiCo brand, to offer a limited-edition<br />

sweet with heat soda.<br />

“As a brand, Dew has a rich history of<br />

experimenting with new flavors our<br />

fans love. We certainly had them in<br />

mind when we developed the Flamin’<br />

Hot beverage,” says Matt Nielsten,<br />

senior director of marketing. “This is<br />

one of our most provocative beverages<br />

yet.”<br />

Around the same, the brand decided<br />

to go pink with Mtn Dew Major Melon,<br />

a thirst-quenching offering described<br />

as taking flavor to the extreme with<br />

a layering of the taste of watermelon.<br />

Available in regular and zero sugar<br />

varieties, it was the first new permanent<br />

flavor offering in more than a decade<br />

when it entered the marketplace in the<br />

summer of 2021.<br />

More recently, the brand offered Mtn<br />

Dew Fruit Quake, which featured “a blast<br />

of artificial fruitcake flavor” for the<br />

winter holidays of 2022. And in January<br />

<strong>2023</strong>, the brand brought back a limitedtime-only<br />

flavor that first made its debut<br />

right before Halloween 2004. Its Mtn<br />

Dew Pitch Black, which is described on<br />

packages as “Dew with a blast of dark<br />

citrus punch flavor with other natural<br />

flavors.”<br />

Just in time for summer <strong>2023</strong>, and one<br />

year after the launch of Hard Mtn Dew,<br />

a 5% alcohol-by-volume carbonated<br />


Innovation in<br />

aIngredients<br />

Time of Crisis:<br />

Can We Future-Proof the Food System?<br />

IFT FIRST Registration Is Now Open!<br />

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<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />


Ingredients<br />

beverage, the brand is adding Livewire<br />

to the lineup. It includes a jolt of orange<br />

citrus, with no caffeine, no added sugars<br />

and only 100 calories per serving.<br />

PepsiCo is also bringing back its 2021<br />

collaboration with Peeps, a marshmallow<br />

candy produced by third-generation,<br />

family-owned Just Born Quality<br />

Confections, Bethlehem, Pennsylvania.<br />

The soda is Pepsi cola layered with<br />

the marshmallow flavor of Peeps. The<br />

original debut was in 7.5-oounce cans in<br />

bright yellow, pink and blue colors. For<br />

<strong>2023</strong>, the mini-cans are only colored<br />

yellow. There’s also a 20-ounce plastic<br />

bottle option.<br />

PepsiCo’s Pepsi-Cola Soda Shop concept<br />

provides a modern take on classic soda<br />

shop flavors made with real sugar.<br />

Current offerings are Black Cherry and<br />

Cream Soda.<br />

The Coca-Cola Company, Atlanta,<br />

Georgia, developed a limited-edition<br />

soda brand called Coca-Cola Creation.<br />

All varieties are available with and<br />

without sugar and in multiple sizes.<br />

They come in unique flavors that are<br />

not defined, allowing the consumer to<br />

decide what the beverage tastes like.<br />

The newest offering is a celebration<br />

of transformation. “A homage to all<br />

the versions of ourselves that coexist<br />

within us, and that forms our very own<br />

personality,” according to the brand. It<br />

mixes the familiar Coca-Cola taste with<br />

both bold and delicate flavors. Other<br />

offerings from the Coca-Cola Creation<br />

brand include Dreamworld, Marshmello<br />

and Starlight.<br />

In efforts to appeal to label-reading<br />

consumers who avoid artificial<br />

sweeteners, Diet Coke now comes in<br />

a variety flagged as being made with<br />

plant-based sweeteners. The no-calorie<br />

soft drink is sweetened with stevia and<br />

monk fruit extract.<br />

Sparkling energy drinks want a part of<br />

the flavor action, too. Celsius Essential<br />

Energy Drink, Boca Raton, Florida, has<br />

added Fantasy Vibe Sparkling Mandarin<br />

Marshmallow to its lineup. Packaging<br />

features a dreamy metallic sunset<br />

with hints of cloud-inspired nostalgic<br />

marshmallow flavor. This latest sparkling<br />

flavor has a bright citrusy profile with an<br />

end note of creamy marshmallow.<br />

Celsius Essential Energy Drinks are a<br />

better-for-you, premium alternative to<br />

traditional energy drinks. Made with<br />

a clinically proven formula of energyboosting<br />

ingredients, seven essential<br />

vitamins and zero sugar, the drink was<br />

created to help people live fit, exceed<br />

their goals and elevate their everyday<br />

lives, all while enjoying the bubbles they<br />

grew up on.<br />

The Author<br />

Donna Berry is a food and beverage industry<br />

consultant and editor with over 25 years experience<br />

in tracking trends and advancements in<br />

product development.<br />


Ingredients<br />

New Concepts and the Latest Beverage<br />

Trends<br />

ADM recently introduced their forwardthinking<br />

beverage concepts and<br />

showcased how they can help meet<br />

evolving demands as consumers focus<br />

on holistic well-being. More and more,<br />

consumers are purchasing products that<br />

are sustainably sourced and reflect their<br />

individual lifestyles, from active nutrition<br />

to lifestyle pleasures. ADM experts are<br />

available to discuss how these trends are<br />

driving global beverage innovation.<br />

Key focus areas for the immediate future<br />

include:<br />

• Functional and active nutrition,<br />

supported by ADM’s vast health and<br />

wellness ingredient portfolio, as seen in<br />

customized concepts like the isotonic<br />

sports performance drink with ADM’s<br />

BPL1® postbiotics, the botanicalinfused<br />

energy drink with support<br />

for cognitive function and a protein<br />

enhanced pea-oat-based beverage.<br />

• Lifestyle pleasures, without the<br />

downsides, which introduces new and<br />

familiar flavors alongside better-foryou<br />

capabilities like sugar-reduced<br />

beverages and low or no-alcohol solutions,<br />

as well as highlighting ADM’s<br />

dry-hopping flavor capabilities.<br />

• Responsible sourcing and transparency,<br />

demonstrated through exciting<br />

offerings such as a refreshing citrus<br />

ice tea formulated with traceable<br />

green tea extracts and a delicious<br />

fruit juice trio made from orange,<br />

pineapple, banana and peppermint oil<br />

from ADM’s SustainMINT program.<br />

Jochen Heininger, Vice President, Global<br />

Market Segment <strong>Marketing</strong>, ADM, told<br />

us: "We are at the forefront of the latest<br />

beverage trends and have cuttingedge<br />

concepts focused on meeting the<br />

evolving demands of consumers today<br />

and tomorrow. Our focus is on the<br />

customer. We start with what they want<br />

- and that is currently health and wellbeing.<br />

This gives a basis to our nutritional<br />

and functional solutions, like protein<br />

drinks with different blends of protein<br />

sources."<br />

ADM is drawing on the experience of<br />

multiple sensorial experience to further<br />

explore their expanded products and<br />

capabilities, including citrus and hop<br />

flavorings, Colors from Nature, postbiotics,<br />

as well as traceable solutions from<br />

mint and vanilla programs. PearlEdge is<br />

one of these new solutions.<br />

A bright, clean white place in<br />

the rainbow<br />

ADM’s proprietary white color solution<br />

range, PearlEdge is filling a vital white<br />

space in the market. The new line is<br />

derived from natural sources, including<br />

native corn starch, and delivers brilliant,<br />

stable and uniform white coloring for a<br />

variety of food and beverage applications.<br />

"Our team has been diligently working<br />

to perfect our new line of white color<br />

solutions, assuring its groundbreaking<br />

quality and performance," said Hélène<br />

Moeller, Vice President of Global Product<br />

<strong>Marketing</strong> for Flavors. “This rollout meets<br />

the evolving needs of customers and<br />

consumers, as brands look for titanium<br />

dioxide (TiO2) replacements that not<br />

only provide a bright white shade, but<br />

also meet clean-label targets.”<br />

The unrivalled PearlEdge line was<br />

designed to conquer the toughest<br />

formulation challenges, where other<br />

plant-based white colorants fall short.<br />

Robust quality control is a key to<br />

producing a precise, premium white<br />

shade without the need for modification,<br />

and ADM does just that with a vertically<br />

integrated supply chain, managing<br />

each step of the sourcing process.<br />

On top of that, PearlEdge leverages<br />

the company's innovative and patentpending<br />

technology and extensive<br />

formulation expertise.<br />

As a line of solutions, the PearlEdge<br />

portfolio is designed to address different<br />

applications, markets, certifications and<br />

regulatory needs. Specifically, it performs<br />

exceptionally well in confections; powdered<br />

drink mixes and beverages; bakery icings<br />

and fillings; sugar-free offerings; soups,<br />

sauces and dressings; dairy and dairy<br />

alternatives; meat alternatives; and<br />

even pet food. PearlEdge also delivers<br />

elevated sensory appeal as an opacifying<br />

base coat for vibrant colors, and it creates<br />

smoother texture in certain applications.<br />

“We’re particularly excited about the<br />

possibilities with our PearlEdge Silk<br />

and Satin patent-pending technology,”<br />

said Moeller. “With superior stability and<br />

performance as well as a white color of<br />

similar intensity as TiO2, PearlEdge Silk<br />

and Satin are game-changers for smooth<br />

white appearances in applications like<br />

panned confections and compressed<br />

tablets.”<br />

PearlEdge Splash is another exciting<br />

solution that underscores ADM’s<br />

industry-leading capabilities. This<br />

proprietary emulsion technology<br />

activates an unparalleled cloud agent<br />

for beverages, creating visually<br />

appealing uniformity and opacity.<br />

PearlEdge Splash and PearlEdge<br />

Splash+ are incredibly compatible with<br />

other beverage ingredients, assuring<br />

no ringing, precipitation, sediments<br />

or staining in non-alcohol and alcohol<br />

beverages alike.<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />


Ingredients<br />

Celebrating Excellence: Fi Europe<br />

Innovation Awards Winners Unveiled<br />

Informa Markets is delighted to announce the winners of the prestigious Fi Europe<br />

Innovation Awards. Honored at a special ceremony during Fi Europe 2022 in Paris, France,<br />

the winners were chosen by an expert judging panel for their outstanding contributions to<br />

the food and beverage ingredients industry.<br />

The awards have proven to be real success<br />

accelerators for previous winners, and<br />

the caliber of entries this time was again<br />

outstanding. Julien Bonvallet, Informa<br />

Markets Group Brand Director, said:<br />

“Over the years Fi Europe has provided<br />

the industry with a platform to discover<br />

new alternatives and find solutions<br />

to overcome challenges. Once again,<br />

the quality of entries to the Fi Europe<br />

Innovation Awards was exceptionally<br />

high. This clearly shows that even – or<br />

especially – in challenging times, the<br />

ingredients industry continues to be both<br />

resilient and innovative, always findings<br />

ways to adapt to current market needs<br />

and driving initiatives that will shape a<br />

more sustainable food industry in the<br />

longer term.”<br />

Mr Bonvallet presented the Awards,<br />

alongside Chair of the judging panel<br />

Professor Colin Dennis (Chair of the<br />

Board of Trustees of IFIS and the<br />

British Nutrition Foundation), and<br />

other members of the Informa Markets<br />

management team to this year’s winners:<br />

• Food Training & Education Award (new<br />

for 2022): Mane (France) for its Food<br />

Development Training with flavorist<br />

students at ISIPCA, Paris, and future<br />

chefs at the Culinary Arts Academy in<br />

Switzerland.<br />

• Sustainability Innovation Award: Ofi<br />

(Singapore) for Cocoa Compass, a<br />

project that provides 100 per cent<br />

traceability for cocoa produced across<br />

nine countries, and makes sure that<br />

farmers earn a living wage, child labor<br />

is eliminated and the natural world is<br />

protected.<br />

• Diversity & Inclusion Innovation<br />

Award: Ingredion (USA) for its Women<br />

in Ingredion Business Resource Group.<br />

Established in December 2020 to<br />

empower women for an equal future,<br />

the group now has an inclusive<br />

network of members across EMEA,<br />

Asia-Pacific, North America and South<br />

America.<br />


Ingredients<br />

• Plant-based Innovation Award: Bunge (USA)<br />

for its PurePro pea and faba proteins.<br />

Delivering 2g protein per serving, PurePro can<br />

be used to create superior vegan cheeses with<br />

improved sensory and nutritional profiles.<br />

• Sensory Innovation Award: Cargill (USA) for<br />

Gerkens Sweety Cocoa Powders, two natural<br />

cocoa powders that enable 30 per cent sugar<br />

reduction in chocolate drinks, without the<br />

need for sweeteners or artificial ingredients.<br />

• Health Innovation Award: Limagrain (France)<br />

for LifyWheat wheat flour, a multipurpose<br />

functional ingredient for bread, pasta and<br />

biscuits. High in fiber and resistant starch,<br />

LifyWheat helps reduce blood sugar levels<br />

after a meal and has a prebiotic effect on gut<br />

microbiota.<br />

• Food Tech Innovation: Sweegen (USA) for<br />

its novel bioconversion process for the<br />

production of Bestevia Reb M, the first<br />

new stevia ingredient produced via a new<br />

production technology to be approved for use<br />

in the European market by the European Food<br />

Safety Authority (EFSA).<br />

Sweegen’s global team was thrilled with its<br />

Food Innovation <strong>Technology</strong> Award. Luca<br />

Giannone, Senior Vice President of Sales,<br />

said: “We’ve focused on Europe as a promise<br />

to pioneer the new hero of sugar reduction<br />

– Bestevia Reb M – and we will continue to<br />

innovate and open doors to bring our wellness<br />

ingredient technologies to Europe for betterfor-you<br />

foods and beverages.”<br />

Virginia Clifford, Technical Service Manager,<br />

Ingredion, also spoke of a positive, more<br />

inclusive future, when she said: “I am thrilled<br />

and privileged to have been able to accept<br />

the Diversity & Inclusion Innovation award,<br />

and to be representing the EMEA chapter of<br />

our Women of Ingredion Business Resource<br />

Group. This will mean so much to our members<br />

and allies as they all work hard to progress<br />

our objectives of levelling up for women in<br />

business.”<br />

Dick Brinkman, Cargill R&D Leader Cocoa<br />

EMEA, added: “As a food ingredient supplier,<br />

it is important that we are completely in touch<br />

with what today’s and tomorrow’s consumers<br />

want. This award proves that the remarkable<br />

efforts of our Cargill R&D and commercial<br />

teams have resulted in an exceptional product:<br />

Gerkens Sweety cocoa powders. We thank FiE<br />

for this Sensory Innovation award and the<br />

opportunity to highlight this innovation to an<br />

industry audience.”<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />

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and connecting with fantastic people<br />

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Experience it for yourself<br />

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Processing<br />

Giving Clean a New Meaning:<br />

Standard Parts in Hygienic Design<br />

Ganter adds new sealed standard parts made of stainless steel for very high hygienic<br />

requirements.<br />

Maximum cleanliness is one of the<br />

most basic prerequisites wherever<br />

food is produced. However, hygienic<br />

requirements also play a major role in<br />

other industries, from medical technology<br />

and the pharmaceutical industry to the<br />

production of dispersion coatings. Almost<br />

everywhere today the aim is to make<br />

products without preservative additives<br />

– this requires production environments<br />

with a high level of cleanliness.<br />

At first glance, most standard parts<br />

seem to be far away from the actual<br />

critical work areas, but airborne spores<br />

of microorganisms are able to spread<br />

quickly and far. Since even the smallest<br />

weak points can lead to contamination<br />

of entire production lines, Ganter has<br />

developed an entire product family of<br />

special standard parts. They combine<br />

minimal contamination tendency with<br />

optimum cleaning ability and thus<br />

meet the very high requirements of<br />

the 3-A sanitary standard,<br />

As the latest addition to the “Hygienic<br />

Design” product family, Ganter<br />

now offers the spacers GN 6226.<br />

These standard parts easily avoid<br />

duplicate mounting surfaces, which<br />

are problematic and time-consuming<br />

in terms of cleaning and sealing. The<br />

HD product range therefore continues<br />

to grow, with new parts joining the<br />

existing range of knobs, U-handles,<br />

hand levers, indexing plungers,<br />

latches, cover sleeves, leveling feet<br />

and screws.<br />

In all cases, stainless steel with<br />

vibratory finished or polished surfaces<br />

is used as the material. This means<br />

that the maximum surface roughness<br />

remains below Ra 0.8 μm so dirt<br />

particles cannot settle and can be<br />

reliably removed during cleaning.<br />

Another central feature of the Ganter<br />

standard parts is the absence of dead<br />

space. No substances can accumulate<br />

inside the components.<br />

A hygienically safe sealing concept<br />

verified by software simulation<br />

ensures that the FDA-compliant H-NBR<br />

or EPDM elastomer seals fit flush<br />

everywhere after assembly and fulfil<br />

their function over the long term.<br />

This prevents any hygienic problems<br />

from arising unnoticed. Ganter<br />

provides detailed information on<br />

professional installation and suitable<br />

cleaning procedures in the attached<br />

instructions.<br />

“Hygienic Design” standard elements<br />

reduce the effort required for cleaning<br />

– which can be carried out more easily<br />

and, above all, faster via the “Clean<br />

in Place” concept. The bottom line:<br />

plant operation becomes more costeffective<br />

over the long term.<br />


Processing<br />

Food production in 3D:<br />

www.vega.com/food-industry<br />

Simple. Hygienic. Safe.<br />

Measurement technology for the food industry<br />

For over 60 years, VEGA has been making significant efforts to increase the reliability<br />

and efficiency of level and pressure measurement technology.<br />

With materials and hygienic designs tailored to the industry, VEGA instruments are well<br />

equipped for the complex measuring tasks and diverse media found in process automation:<br />

from light liquids to fine powders and abrasive bulk solids, right through to viscous pastes.<br />

www.vega.com<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />


Processing<br />

Bottoms Up: A Refreshing Pilsner to<br />

Celebrate JUMO's Anniversary<br />

As an innovative technology leader, JUMO has been supplying high-quality measurement<br />

and automation technology for the food industry for decades. So it was an obvious idea to<br />

have their own anniversary beer created for the 75th anniversary in <strong>2023</strong>. In the brewing<br />

process, all relevant JUMO products that are supplied to the brewing industry were to be<br />

combined in one application. The choice therefore fell on an in-house, modern, and highly<br />

efficient brewery plant.<br />

JUMO customers and partners can<br />

now enjoy a golden refreshing Pilsner<br />

with a pleasant bitter note. A special<br />

anniversary edition of the Pilsner will be<br />

available. And who knows? Perhaps in a<br />

few years individual bottles will be worth<br />

a small fortune.<br />

A JUMO beer that comes from<br />

the region<br />

In search of engineering expertise and<br />

a regional brewery capable of building<br />

such a plant and brewing such a beer,<br />

JUMO quickly came across Burkard<br />

und Gärtner (B+G), a specialist in plant<br />

design and plant engineering – as well<br />

as the company "Hunfelt Braeu". This<br />

young brewery on the outskirts of<br />

Fulda was founded in 2017 as a hobby<br />

in a garage. It has grown steadily since<br />

then and now produces 10 different<br />

specialties. "Hunfelt Braeu" sees<br />

itself as a small, regional brewery of<br />

specialty beers. Varieties include a<br />

stout, an India pale ale, and a barrelaged<br />

Bock beer.<br />

The idea of a "mini brewery" came about<br />

because Sebastian Gärtner, who is 1 of<br />

the 3 brewers, is also one of the owners<br />

of B+G on a full-time basis. So it made<br />

sense to combine JUMO's expertise<br />

with the expert knowledge of B+G and<br />

"Hunfelt Braeu" in a completely new<br />

plant in which the JUMO anniversary<br />

beer was then to be brewed.<br />

Brewery plant is a classic<br />

3-unit brewhouse<br />

The planning of the plant on the basis<br />

of an intelligent 3D CAD model using<br />

the latest CAD/CAE software and<br />

manufacturing methods such as orbital<br />

welding technology meant that the<br />

project − which was mainly managed by<br />

trainees − was completed in just a few<br />

months.<br />


Processing<br />

This has resulted in a fully automated<br />

brewery plant in compact skid design<br />

which is completely made of stainless<br />

steel, has an output of 100 liters of<br />

cold wort, and which features an<br />

automated CIP function (Cleaning in<br />

Place). The brewery plant is a classic<br />

3-unit brewhouse with lauter tun.<br />

Potential brew size is approximately<br />

100 liters. Depending on the type of<br />

beer, this corresponds to a malt pour of<br />

approximately 20 kg.<br />

In addition to the mash tun, lauter tun,<br />

and wort kettle, the plant was also<br />

equipped with a hot water tank. Apart<br />

from the lauter tun, all containers are<br />

electrically heated via the inner wall of the<br />

vessel. JUMO TYA 202 power controllers<br />

are used to control the heating elements.<br />

The power controllers are extremely<br />

important for efficient energy use.<br />

Furthermore, the plant has a pump for<br />

water and the CIP function as well as<br />

another frequency-controlled pump for<br />

the mash or wort. In both pumps the<br />

JUMO ZELOS C01 LS level switch is used<br />

as dry-run protection.<br />

The 2 motors for the mash tun stirrer and<br />

the lauter tun chopper are also frequency<br />

controlled.<br />

When measuring the level of the hot<br />

water tank, mash tun, and wort kettle<br />

the new JUMO DELOS S02 pressure<br />

transmitter is used. The differential<br />

pressure measurement in the lauter tun<br />

was implemented with the JUMO TAROS<br />

S46 H.<br />

JUMO flowTRANS W02 is used for<br />

quantity measurement of the main pour<br />

and the post pours. After the wort cooler,<br />

the new JUMO flowTRANS MAG HT20<br />

measures both the totalized flow rate<br />

and the temperature. Temperature in the<br />

respective containers is determined with<br />

the JUMO dTRANS T1000.<br />

The sensors were installed in the<br />

plant with the process connections<br />

G ½ (hygienic), JUMO PEKA (EHEDG<br />

certified), and clamp. It was integrated<br />

via SPE, IO-Link, or with 4 to 20 mA<br />

signal.<br />

High degree of process<br />

reliability during brewing<br />

At the beginning, the hot water container<br />

is filled with water and brought to the<br />

required mashing-in temperature. The<br />

water is then pumped into the mash tun<br />

and the malt grist is added manually.<br />

Water quantities (main pour) are<br />

determined with the JUMO flowTRANS<br />

US W01/02.<br />

The mashing-in process should be<br />

completed in a time frame of less than<br />

15 minutes and the stirrer should be<br />

running at maximum rotational speed.<br />

Enzymes contained in the malt now start<br />

the respective degradation processes.<br />

Part of the proteins are degraded by<br />

the proteinases down to amino acids<br />

while the starch is degraded to sugar by<br />

alpha and beta amylase. Enzymes work<br />

in a substrate-specific manner and place<br />

special demands on the reaction medium<br />

with regard to viscosity, pH value, and<br />

temperature.<br />

The various pauses when having reached<br />

the respective optimal temperature are<br />

now passed through in accordance with<br />

the required beer type. A common mash<br />

process for pale beer today would be<br />

to mash in at 62 °C, after 50 minutes<br />

increase to 72 °C, and after another 20<br />

minutes heat up to 78 °C. The heating<br />

process should take place with a<br />

temperature rise of 1 °C per minute. "The<br />

interaction of all these JUMO products<br />

and solutions ensures a high level of<br />

process reliability," says B+G manager<br />

Sebastian Gärtner.<br />

After that, the lautering follows. In<br />

this process step, the liquid and solid<br />

components are separated from each<br />

other. When the lauter tun, which is<br />

equipped with a sieve bottom, is filled, the<br />

solids settle to the bottom to form a filter<br />

layer. The initially cloudy wort is pumped<br />

back into the lauter tun. When the wort<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />


Processing<br />

is clear, a switch is made to the wort<br />

kettle. During the lautering process,<br />

the JUMO TAROS S46 H measures the<br />

differential pressure under the drop<br />

bottom to control the rotational speed<br />

of the frequency-controlled pump and<br />

to switch on the chopper if necessary.<br />

After the main pour has been completed<br />

the post pours follow. The quantity of<br />

the individual post pours is acquired<br />

again via the JUMO flowTRANS US<br />

W01/02. Post-pouring is intended to<br />

remove any remaining extract from the<br />

spent grains. The sum of the extract<br />

that can be washed out and degraded<br />

should be less than 1 %.<br />

In the subsequent process step, the wort<br />

is boiled for approximately 70 to 90<br />

minutes. Boiling evaporates the water<br />

to obtain the required original wort,<br />

expels unwanted aroma substances,<br />

sterilizes the wort, inactivates enzymes,<br />

and forms aroma as well as colorants.<br />

During boiling the hops are also added<br />

to the wort. This can be done in several<br />

individual hop dosages, depending on<br />

the beer and hop varieties. For bitter<br />

hops, the boiling process improves the<br />

dissolution of the bitter substances<br />

which is why they are usually added to<br />

the mix at the beginning. Aroma hops,<br />

on the other hand, are only added<br />

towards the end of boiling. The hop<br />

varieties used for the anniversary beer<br />

were magnum, ariana, and saphir.<br />

After boiling the wort is cooled down to<br />

20 °C. This is done with a countercurrent<br />

heat exchanger. At the outlet, the JUMO<br />

flowTRANS MAG H20 acquires both the<br />

totalized flow rate and the temperature.<br />

The rotational speed of the wort pump<br />

is controlled as a function of the wort<br />

outlet temperature.<br />

After the preparation with yeast comes<br />

the fermentation and storage of the<br />

beer. Precise temperature control<br />

plays a particularly important role in<br />

fermentation. While beers with topfermented<br />

yeast ferment between 15<br />

and 20 °C, bottom-fermented yeasts<br />

ferment in a range of 4 to 9 °C.<br />

JUMO digiLine CI HT10<br />

determines concentration of<br />

cleaning media<br />

Automatic cleaning of the equipment<br />

is also an option. The CIP function<br />

is made possible by such factors as<br />

concentration measurement of the<br />

cleaning media. JUMO digiLine CI<br />

HT10 determines the concentration<br />

of the different cleaning media<br />

via the temperature-compensated<br />

conductance in the hot water<br />

container.<br />

Another measurement is used at<br />

the plant discharge to monitor the<br />

individual cleaning steps and media<br />

separation. First, the plant is preflushed<br />

with water via the spray heads in the<br />

containers. Subsequently, the cleaning<br />

steps with caustic soda, another rinsing<br />

with water, and neutralization with nitric<br />

acid or phosphoric acid follow. The last<br />

step is the final rinse with water until<br />

the conductance detects the complete<br />

removal of the acid at the outlet.<br />

to the reduction of service water and<br />

cleaning agents.<br />

CIP processes can also be carried<br />

out in a comparable manner in the<br />

pharmaceutical industry. In this case,<br />

the last rinse takes place with ultra-pure<br />

water. The conductance of the ultra-pure<br />

water is determined using the JUMO<br />

tecLine CR conductivity sensor and<br />

the JUMO AQUIS 500 CR transmitter.<br />

According to the specifications of USP<br />

645 the temperature compensation<br />

can be deactivated in this case.<br />

Control and visualization<br />

Operation of the plant takes place<br />

via the JUMO variTRON 500 touch<br />

controller and the JUMO smartWARE<br />

SCADA software for process monitoring<br />

and control.<br />

The recipes for the individual beer<br />

types as well as the individual CIP<br />

functions can be configured intuitively<br />

without programming skills using<br />

the browser-based software solution<br />

JUMO smartWARE Program. JUMO<br />

smartWARE Evaluation enables<br />

additional recording of all process<br />

parameters.<br />

"Subsequently, both the brewing<br />

process and the CIP process can<br />

be evaluated and verified with an<br />

automated batch report," says Martin<br />

Eppinger, market segment manager<br />

for food and beverage at JUMO. This<br />

simplifies the brewing process for<br />

the next beer, which can then also be<br />

thoroughly enjoyed.<br />

Martin Eppinger<br />

This is where the JUMO digiLine CI<br />

HT10 shows its strength. The accurate<br />

concentration measurement and<br />

short response time of the integrated<br />

temperature measurement contribute<br />


Saving Energy with the ECO Service<br />

System<br />

Processing<br />

70 percent! That is the share of the total energy consumption of all industries for electric<br />

drives according to expert estimates. This is not only a significant cost factor – there is also a<br />

large optimization and savings potential hidden here. The NORD ECO service helps companies<br />

to reveal this potential and to find the most efficient drive solution for their application.<br />

“The first step is the comprehensive<br />

collection of measurement values”, Jörg<br />

Niermann, Head of <strong>Marketing</strong> at NORD,<br />

explains. For this purpose, the so-called<br />

NORD ECO BOX, a mobile inverter cabinet,<br />

is connected between the motor and the<br />

power supply. The NORD ECO BOX consists<br />

of an energy measuring device with data<br />

logger function, current transformer and<br />

cable connections.<br />

Over a period of about two weeks, the box<br />

records data in real time about permanent<br />

loads, load peaks and irregular conditions.<br />

Once the survey is completed, the results<br />

are uploaded to software developed by<br />

NORD that automatically evaluates the<br />

data.<br />

Identifying overdimensioning<br />

and optimizing systems<br />

NORD offers the ECO service for systems<br />

with both its own and third-party<br />

components. “The measurements over<br />

time make it possible to create a load<br />

cycle for the system. This shows whether<br />

a system’s dimensioning corresponds<br />

to the requirements of the respective<br />

application, Niermann explains. “We often<br />

see drive systems that are oversized for<br />

the corresponding application.” If a system<br />

is driven with the drive recommended by<br />

NORD, the company offers to carry out a<br />

remeasurement. As part of a TCO analysis<br />

(Total Cost of Ownership), the most costand<br />

energy-efficient solution can then be<br />

determined.<br />

Variant reduction for more<br />

efficiency<br />

For large systems with several drives, such<br />

as in intralogistics, the analysis with the<br />

NORD ECO service can significantly reduce<br />

the number of different drive systems. This<br />

helps to minimise administrative costs and<br />

streamlines production, logistics, storage<br />

and service processes. NORD offers highefficiency<br />

motors with constant torque<br />

over a large speed range, which are ideally<br />

suitable for variant reduction.<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />


Processing<br />

Stopping Milk Loss in Dairies<br />

Rising costs from inflation and<br />

increased focus on reducing carbon<br />

dioxide emissions make product loss<br />

management more important than ever<br />

in dairy plants. One major reason these<br />

losses occur is because timings or other<br />

process parameters are set incorrectly,<br />

causing a lot of valuable dairy product<br />

to be unnecessarily washed out together<br />

with the wastewater. Collo’s unique<br />

liquid fingerprint technology addresses<br />

this problem by detecting any type of<br />

liquid in the pipes in real-time, offering<br />

an easy way to optimize production and<br />

cut product losses.<br />

The rising costs of raw milk, electricity<br />

and other expenses are driving dairy<br />

plants to put more focus on reducing<br />

milk loss. The cost of raw milk risen by<br />

64% in two years in the EU region, and<br />

in some countries significantly more.<br />

With thin profit margins, it is a strategic<br />

imperative for many plants to minimize<br />

product loss. At the same time, there<br />

is global pressure to reduce the CO 2<br />

footprint of dairy production, and here<br />

milk loss at the plant plays a key role.<br />

The scale of the problem is huge.<br />

Considering that the EU alone had<br />

more than 12.000 milk processing<br />

and production sites handling over<br />

161 million tons of raw milk in 2021,<br />

significant volumes of milk could be<br />

saved, translating into greatly reduced<br />

carbon footprints for dairies across<br />

the EU by prioritizing reductions in<br />

production losses.<br />

“But to be able to minimize wasting<br />

valuable milk products, it is essential<br />

to know where in the process the leak<br />

happens,” says Mikko Tielinen, Head of<br />

Sales at ColloidTek. “With conventional<br />

methods it is hard to meet that goal,<br />

which often results in milk products<br />

being unnecessarily flushed out with the<br />

wastewater. When a leakage then shows<br />

in the form of excess organic waste in<br />

the effluent, it is extremely difficult to<br />

determine where it is coming from.”<br />

Photos: ColloidTek Oy<br />

Millions of euros down the drain<br />

For a typical dairy plant with an intake<br />

of around 250 million liters of milk per<br />

year, a loss of just 1% of the raw material<br />

corresponds to literally throwing about<br />

one million euros down the drain.<br />

Mikko Tielinen points out that current<br />

solutions are insufficient for addressing<br />

the problem. Flow rate timing is very<br />

inaccurate, and traditional sensors<br />

are unreliable and imprecise, with<br />

fouling and creep being major issues.<br />

As several types of traditional sensors<br />

are needed to detect different types<br />

of liquids, such as whey, cream, and<br />

cleaning chemicals, the optimization<br />

systems become complicated and<br />

expensive to manage.<br />

“Our solution, on the other hand, offers<br />

an easy and very accurate way to detect<br />


Processing<br />

where exactly in the process the leakage<br />

is,” Tielinen says. “It measures the<br />

exact real-time liquid fingerprint at any<br />

desired point in the process with a single<br />

EMF-sensor. Combined with machine<br />

learning, our solution ensures that<br />

the process stays optimized and easily<br />

monitored through our cloud solution.”<br />

Addresses problems at the<br />

source<br />

Usually, product losses in the process<br />

are noticed when there is an excess of<br />

organic material in the effluent. This<br />

can also be a sign of problems in the<br />

production, however, measuring just<br />

the effluent does not tell why, and from<br />

where too much milk product is getting<br />

flushed out with the wastewater.<br />

“As our technology can supervise all the<br />

draining points in real-time, it can keep<br />

track of the liquids in the pipes and show<br />

exactly where the leakage is,” Mikko<br />

Tielinen says. “This makes it possible<br />

to address the problem at the point of<br />

origin, saving huge amounts of milk and<br />

money.”<br />

In addition to directly improving the<br />

profitability of a dairy plant, reducing<br />

the milk waste also lowers the cost of<br />

wastewater treatment and helps dairies<br />

to achieve their environmental goals.<br />

“Most of the carbon dioxide generated<br />

in a dairy production originates from<br />

the stages before the milk even arrives<br />

at the dairy,” Mikko Tielinen says.<br />

“That is why it is essential to not waste<br />

valuable milk in the dairies’ processing<br />

operations. If milk-based products are<br />

lost in a dairy, a replacement amount<br />

of milk will have to be produced and<br />

transported to the dairy, which will<br />

produce even more carbon dioxide<br />

emissions.”<br />

Collo is an industrial liquid process<br />

performance solution developed<br />

by ColloidTek Oy. The company was<br />

founded in 2017 after extensive scientific<br />

research in electromagnetic field (EMF)<br />

measurement technology at Tampere<br />

University in Finland. Collo’s cloud-based<br />

process performance solution helps<br />

industrial customers understand and<br />

enhance their liquid processes. Among<br />

the customers are well-known industrial<br />

companies like Danone, Fonterra, Valio,<br />

Ecolab and ABB.<br />

Is your production flexible<br />

and sustainable enough?<br />

#MakeitOMRON<br />

Meet changing customer demand and surpass<br />

sustainability targets with our range of integrated<br />

manufacturing solutions.<br />

Make <strong>drinkworld</strong> it flexible. <strong>Technology</strong> + <strong>Marketing</strong> Make · it March sustainable. <strong>2023</strong> Make it OMRON.<br />


Cover: Quantifying Drink Stability<br />

Performance, Packaged<br />

ZKZ 62006<br />

ever been so effective.<br />

ISSN 1433-1594 Vol. 27 No. 1 March <strong>2023</strong> US $ 12 · € 12<br />

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Packaging<br />

Brewery uses Robust<br />

Scales to Increase<br />

Efficiency During the<br />

Canning Process<br />

Moby Dick Brewing Co required more robust and efficient<br />

scales that would withstand the canning environment within<br />

their production facility.<br />

Moby Dick Brewing Co brews ales and<br />

lagers in their hometown of New Bedford,<br />

Massachusetts. They produce American<br />

Style Lager, Irish Style Amber Ale, IPAs, an<br />

English Style Porter and many European<br />

style ales and lagers.<br />

Brewmaster Scott Brunelle at Moby Dick<br />

Brewing Co was spending a huge amount<br />

of money on poor quality bench scales<br />

that were not robust enough to withstand<br />

the canning process within the Moby Dick<br />

brewery. Scott commented ‘We were using<br />

junk scales from online and they were<br />

cheap. They worked for a while, then failed<br />

for a number of reasons. A colleague<br />

suggested Scott try a Puro® SmallFlat<br />

scale with the check-weighing feature.’<br />

Puro® SmallFlat scale with yellow indicator<br />

shows under-fill (above). Puro® SmallFlat scale<br />

with green indicator shows tolerance is met.<br />

The Puro® SmallFlat scale offers durable,<br />

compact and multi-functional weighing<br />

solutions. With a large, bright display,<br />

tactile keys, a traffic light function (Hi-Lo-<br />

Go), user-friendly navigation and capacity<br />

to weigh up to 30kg it’s a real all-rounder.<br />

• Puro® outlasted 4 branded scales,<br />

reducing expenditure and waste<br />

• The red / green light indicators allow<br />

the customer to set their range and<br />

can quickly adjust flow rates as they<br />

can their products<br />

• Reduced cost and wastage of labels.<br />

Hygienic<br />

Design.<br />

Standard parts especially for the<br />

use in hygienically sensitive<br />

areas.<br />

Simply scan the QR code<br />

for more information about<br />

Hygienic Design.<br />

Photos: Minebea Intec<br />

Convince yourself:<br />

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Hall 7a, Booth C05<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />

ganternorm.com<br />


Packaging<br />

Efficiency Key as Juice Producers<br />

Squeezed<br />

Orange juice remains one of the most popular soft drinks around the world, but challenging<br />

weather conditions in 2021 and 2022 in the world’s major production regions of Brazil<br />

and Florida respectively mean that the supply chain faces record raw material costs. As a<br />

result, producers will need to focus more than ever on production efficiencies in order to<br />

maximize margins.<br />

by MATT HALE<br />

The good news is that the demand<br />

for orange juice remains high, despite<br />

consumers in some markets, such<br />

as Europe, moving away from fruit<br />

juices and related products as they are<br />

perceived to be relatively high in sugar<br />

and calories. This fall in demand has been<br />

compensated for by increasing demand<br />

from food processors for the production<br />

of smoothies and flavored water, which are<br />

generally perceived as healthier choices.<br />

Demand for straight orange juice also<br />

received a significant boost from the Covid<br />

Pandemic around the world. Overall, most<br />

analysts predict level, or slightly increased<br />

worldwide demand for the next few years.<br />

Production challenges<br />

The trouble for the industry is that<br />

despite this buoyant demand, the last<br />

The HRS ohmic pasteurization system heats<br />

juice to 105 °C within one second<br />

couple of years have seen reduced<br />

fruit output from the major production<br />

areas of Brazil and Florida. Other less<br />

important producers are also struggling,<br />

with European production also down this<br />

year, in line with a longer-term trend.<br />

Brazil, the world’s largest grower of citrus<br />

fruit, suffered significant frosts and<br />

droughts during the 2021 growing season,<br />

but production is projected to bounce<br />

back by 20.5% to 317 million boxes 1 for<br />

the 2022/23 season 2 . However, the final<br />

effects of a warmer winter season, which<br />

saw higher than normal levels of fruit<br />

drop still have to be assessed. At the<br />

same time, lower-than-normal stocks<br />

from 2021/22 have kept local prices high<br />

(up to 50% higher in July 2022 compared<br />

with the previous year).<br />

The HRS IC Series is capable of crushing up to 12,000<br />

l of frozen orange juice concentrate each hour<br />

In contrast, production from Florida<br />

(the second largest producer of citrus<br />

in the world) is estimated to fall 51% for<br />

the 2022/23 season to just 20 million<br />

boxes. 3 This represents the largest fall in<br />

production in 110 years. The reasons for<br />

Florida’s reduced production are related<br />

not just to weather (orange groves have<br />

suffered damage from hurricanes, frosts<br />

and insect damage), but also to citrus<br />

greening disease, a bacteria which<br />

causes fruit to shrivel and fall from<br />

the tree before it is ripe. The number<br />

of Valencia orange trees in Florida has<br />

also fallen from 36 million in 2006 to<br />

just 30 million today as real estate and<br />

land prices in the State persuade many<br />

growers to cash in the value of their<br />

land. 4<br />

Difficult markets<br />

It’s no wonder markets are nervous, with<br />

orange juice futures matching historical<br />

highs in New York at the end of 2022 with<br />

increases of 50% or more compared to<br />

the previous year. According to some<br />

estimates, US orange juice production<br />

alone will fall 6.5% to 215,000 tonnes<br />

for the current year, although stocks of<br />

juice are expected to remain stable. 5<br />

All of these factors mean that orange<br />

juice producers, whether using concentrate<br />

or frozen not-from-concentrate<br />

(NFC) juice, face an increase in raw<br />

material costs of around 50%. Add this<br />

to the global energy crisis following<br />

Russia’s invasion of Ukraine, which saw<br />

energy prices rise as much as 60% for<br />

oil and 400% for natural gas in Europe<br />

(although prices at the start of <strong>2023</strong><br />

were much closer to pre-invasion levels),<br />

and producers are in the front line of<br />

food inflation.<br />


Packaging<br />

Orange juice producers currently face raw<br />

material challenges and rising costs<br />

The HRS MI & MR Series of pasteurizers can reduce energy costs by up to 40% compared with some<br />

alternative systems<br />

Faced with unavoidable rises in input<br />

costs, not all of which can be passed<br />

on to customers or consumers, manufacturers<br />

must make every effort to<br />

maximize the efficiency of processes<br />

such as remelting and pasteurization.<br />

At the same time, they need to maintain<br />

the key quality characteristics of the<br />

juice, even though chemical changes<br />

begin as soon as the juice is squeezed.<br />

HRS Heat Exchangers produce a range<br />

of highly energy efficient equipment for<br />

orange juice processing.<br />

Pasteurization options<br />

Thermal treatment, sometimes known<br />

as ‘flash pasteurization’ is the preferred<br />

technique for making premium<br />

juice. The HRS MI and MR Series of<br />

pasteurizers use food-grade, multi-tube,<br />

corrugated heat exchangers to speed<br />

up the heat transfer in pasteurization<br />

systems. These corrugated tubes create<br />

extra turbulence in the fluid as it flows<br />

through the tubes.<br />

This extra turbulence means that<br />

the orange juice can be heated up to<br />

pasteurization temperature much faster<br />

– typically by up to 30%. Because of the<br />

high heat transfer rates of the corrugated<br />

tube technique, HRS’s pasteurization<br />

systems use water at a lower temperature<br />

to reduce the risk of product damage.<br />

Another benefit of higher heat transfer<br />

rates is that the system footprint can be<br />

reduced by using shorter heat exchanger<br />

pipes. The shorter length of the heat<br />

exchanger also results in a reduction<br />

in pressure drop, which saves pumping<br />

power and further reduces energy costs<br />

– often by 40%.<br />

One issue with flash pasteurization is<br />

that it still takes time to evenly heat the<br />

product, adding to the total processing<br />

time and increasing the risk of adversely<br />

altering the product’s organoleptic<br />

properties. In contrast, ohmic heating,<br />

which uses electricity to heat the<br />

product rapidly and uniformly, has<br />

been scientifically shown to be highly<br />

effective while maintaining flavors and<br />

quality.<br />

The HRS ohmic system works by passing<br />

electricity between two electrodes in<br />

the product in a 1m ceramic tube, so<br />

the electricity has to pass through the<br />

product. The result is that the juice is<br />

heated up to 105 °C within one second. It<br />

is then held at this temperature for four<br />

seconds before being cooled. Ohmic<br />

technology itself is not new, but the<br />

HRS system uses the latest electronics<br />

to ensure that the temperature curve<br />

is very smooth, which not only helps<br />

to preserve product quality but also<br />

improves process efficiency.<br />

Raw material handling<br />

The HRS I Series offers options to depack<br />

and crush (the IC Series) then melt<br />

(IM Series) frozen fruit juice (a process<br />

also sometimes known as re-melting)<br />

ready for storage or further processing.<br />

The IC Series features a roller conveyor<br />

which feeds individual drums into<br />

a tipper that empties them into the<br />

crusher. Here, a specially designed<br />

spiked roller crushes the solid ice into<br />

an icy slush, which is then transferred to<br />

the IM Series re-melting device.<br />

Based on the tubular heat exchanger<br />

technology for which HRS is renowned,<br />

the IM Series raises the temperature of<br />

the juice from frozen to around 4 °C in<br />

90 seconds. From here, the cold liquid<br />

juice can be pumped to a holding tank,<br />

or straight into the next process step.<br />

The Author<br />

Matt Hale is International Sales & <strong>Marketing</strong><br />

Director at HRS Heat Exchangers<br />

1 American orange production is measured in<br />

boxes, with each box weighing 90 lbs (41 kg).<br />

Therefore, there are 23.4 boxes per metric tonne.<br />

2https://www.mintecglobal.com/topstories/2022/23-brazilian-orange-crop-is-still-forecast-to-rise-despite-the-current-threat-of-drought<br />

3 https://www.bloomberg.com/news/articles/2022-12-09/orange-juice-shortageworsens-with-record-crop-decline-in-ushub?leadSource=uverify%20wall<br />

4 https://www.foodindustry.com/articles/why-theorange-juice-market-is-struggling/<br />

5 https://www.globenewswire.com/en/news-<br />

release/2022/02/02/2377550/0/en/Global-Orange-<br />

Juice-Market-2022-U-S-Prices-Soar-on-Low-Output-in-Florida-IndexBox.html<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />


Packaging<br />

by GARRY LEWIS<br />

Four Trends in Bottling & Capping<br />

Machinery<br />

by GARRY LEWIS<br />

Despite the economic disruption<br />

caused by the COVID-19 pandemic<br />

and more recently the cost-of-living<br />

crises impacting the UK, the demand<br />

for packaged products and a greater<br />

variety of such products is continuing<br />

to rise in certain sectors. Specifically,<br />

manufacturers in the beverage industry<br />

are faced with the pressure of providing<br />

product diversity while ensuring the<br />

continued requirements of compliance<br />

with standards.<br />

Garry Lewis, Market Development<br />

Manager, Food, Beverage & Commodities,<br />

OMRON UK examines four ways in which<br />

bottling and capping machine builders<br />

are dealing with these challenges.<br />

1. Seeking better equipment that<br />

speeds up the changeover process<br />


Packaging<br />

When the number of SKUs is growing,<br />

it’s more crucial than ever to keep the<br />

changeover process short and sweet.<br />

When companies struggle to find<br />

processes that efficiently accommodate<br />

changeovers, these changeovers take<br />

even longer than usual due to the finetuning<br />

required.<br />

For this reason, many manufacturers are<br />

looking to invest in machines that require<br />

little to no fine-tuning post-changeover.<br />

By minimizing complexity and utilizing<br />

machines with centerlines that are<br />

simple to understand, manufacturers<br />

can improve their systems’ performance<br />

even when new challenges arise.<br />

2. Investing in modular technologies<br />

that enhance flexibility<br />

Flexible manufacturing is essential for<br />

companies that produce many different<br />

products in varying combinations.<br />

Beverage packaging companies need<br />

equipment that can dynamically switch<br />

between container and cap sizes and<br />

apply the correct labels to various items.<br />

A go-to solution for this need is to use a<br />

collaborative robot.<br />

Collaborative robots can be easily<br />

“taught” new tasks or variations on<br />

tasks involving slightly different shapes<br />

or sizes. Guided by machine vision,<br />

these extremely flexible robots can<br />

recognise different product types and<br />

determine the appropriate next step.<br />

When combined with a mobile base,<br />

a collaborative robot can offer a fully<br />

modular material handling solution.<br />

years along with advances in technology,<br />

making it a critical application for today’s<br />

world-class manufacturers. Today the<br />

evolution of traceability to its latest<br />

phase, Traceability 4.0, is not just about<br />

tracking products throughout the supply<br />

chain but is also delivering to beverage<br />

manufacturers optimized productivity,<br />

quality and brand reputation within<br />

the manufacturing operation by tying<br />

product to process parameters.<br />

4. Building complete liquid filling<br />

and capping solutions from a single<br />

automation supplier<br />

Machine builders face many additional<br />

challenges when incorporating technologies<br />

from multiple suppliers into a<br />

single bottling or capping machine, it<br />

can lead to increased build time, slower<br />

machine performance and more complex<br />

troubleshooting. Aware of these issues<br />

End Users are now seeking to buy<br />

complete packaging lines with multiple<br />

functions from a single source, to<br />

alleviate these issues and reduce the risk<br />

of downtime later in the machine’s life.<br />

There is a step change that bottling and<br />

capping machine builders are integrating<br />

solutions that allow end users to be more<br />

flexible with their manufacturing process,<br />

enabling them to react to the change in<br />

consumer demands more quickly and<br />

cost effectively than ever before.<br />

The Author<br />

Garry Lewis is Market Development Manager<br />

for Food, Beverage & Commodities at OMRON<br />

3. Implementing a more robust<br />

traceability system<br />

One of the main things mandated by<br />

beverage regulation is “traceability” the<br />

practice of maintaining thorough records<br />

on the origins and whereabouts of<br />

products and raw materials by scanning<br />

printed barcodes, direct part marks<br />

(DPMs) or radio frequency identification<br />

(RFID) tags throughout the production<br />

process and the supply chain. From raw<br />

materials supplier to production line to<br />

supermarket to customer, the creation<br />

and distribution of a particular beverage<br />

should be as transparent as possible.<br />

The breadth and scope of traceability<br />

has expanded significantly over the<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />


Packaging<br />

A Project of Superlatives<br />

Thanks to KHS technology: Cervejas de Moçambique realizes a returnable glass line in Africa<br />

Using high-tech from KHS, AB InBev subsidiary Cervejas de Moçambique in Mozambique has<br />

now built the biggest and most modern brewery in Africa. The heart of the system is what the<br />

customer claims to be the fastest returnable glass line on the continent, whose successful<br />

installation and commissioning neither a catastrophic tropical cyclone nor the raging corona<br />

pandemic were able to prevent!<br />

In large swathes of Africa, beer has<br />

long been made from local crop<br />

cassava. Home-brewed, it takes on<br />

a variety of forms, usually cloudy,<br />

without any foam to speak of and<br />

with a chunky consistency – almost<br />

like liquid muesli and by no means to<br />

everyone’s taste. The first brewery<br />

to have risen to the challenge of<br />

making a drinkable beer from the<br />

plant also known as manioc or yuca<br />

is Cervejas de Moçambique or CDM.<br />

In 2011 the company launched one of<br />

the first commercial cassava beers<br />

in Africa to market under the brand<br />

name of Impala. 70% of the starch<br />

used comes from the root vegetable<br />

instead of from wheat or barley malt.<br />

A long development phase ultimately<br />

produces a beverage that is yellow<br />

and fruity and slightly cloudy in the<br />

glass. With its white head of foam it<br />

looks like a normal lager and has a<br />

surprisingly refreshing taste.<br />

Impala has proved a roaring success<br />

for CDM in a number of respects:<br />

by procuring local ingredients, the<br />

brewery secures the livelihood of small<br />

farmers in the region and creates lots<br />

of jobs in agriculture. The state honors<br />

this commitment – as it does the fact<br />

that the beer produced is a professional<br />

substitute for the harmful own brews<br />

concocted by its citizens. Thanks to<br />

a lower tax rate, the new beer can be<br />

sold for about 30% less than the usual<br />


Packaging<br />

price. With more than a million bottles<br />

sold per annum, this has helped to<br />

make Impala a huge success – one that<br />

has long been emulated in a number of<br />

other African countries and by various<br />

breweries.<br />

In addition to showing innovative<br />

spirit, CDM also sets great store by<br />

tradition. Privatized in 2005 during<br />

the restructure of the market economy<br />

in a country previously under socialist<br />

rule, the company now unites all of<br />

Mozambique’s established beer brands<br />

in its portfolio. This primarily includes<br />

2M brewed since 1950, the name<br />

of which is reminiscent of French<br />

president Patrice de MacMahon. In 1875<br />

he acted as mediator in the conflict<br />

between Portugal and England over<br />

what is now the capital Maputo and is<br />

accordingly admired in this Southwest<br />

African country. Laurentina, the first<br />

beer ever brewed in Mozambique in<br />

1932 – and still a regular award-winner<br />

– is another running favorite. With a<br />

turnover of around €300 million (in<br />

2021), the brewery now largely owned<br />

by the AB InBev Group is by far the<br />

largest local beer producer and market<br />

leader.<br />

New site with potential<br />

This status has been earned by CDM’s<br />

consistent strategy of growth and<br />

continuous increase in capacity. Not<br />

so long ago in 2010 a third factory was<br />

opened in Nampula in the north of<br />

the country in addition to the existing<br />

facilities in the capital Maputo and<br />

Beira further north up the coast. Just<br />

eight years later the foundations were<br />

laid for a further greenfield project in<br />

Marracuene a few kilometers outside<br />

Maputo. Here, production started<br />

up with a capacity of 1.6 million<br />

hectoliters a year. In view of the fastgrowing<br />

population and increasing<br />

demand for high-quality beer, this rapid<br />

development has not yet come to an<br />

end, however; the production site has<br />

been designed in such a way that it can<br />

be easily expanded over the coming<br />

years to cope with a capacity of six<br />

million hectoliters.<br />

which up to 80,000 550-milliliter<br />

bottles per hour can be filled – the<br />

format that accounts for about 95%<br />

of total sales. This line capacity<br />

is extremely high for the African<br />

continent, explains Tobias Zeimentz,<br />

who as key account manager at KHS<br />

is responsible for customer AB InBev<br />

the world over. “In this region it’s rare<br />

to find more than 40,000 bottles per<br />

hour being processed.”<br />

International KHS network<br />

CDM was in a hurry to get its new<br />

plant finished. In order to meet the<br />

ambitious schedule and supply the<br />

various components as quickly as<br />

possible, KHS called on its international<br />

network. The conveyors thus came<br />

from Mexico and the sedimentation<br />

tanks from South Africa. The line<br />

was to be installed by engineers from<br />

Ukraine, Turkey, Mexico and Germany.<br />

KHS colleagues from Brazil were<br />

then to train personnel on the new<br />

machinery as they can communicate<br />

with the Mozambicans in their mother<br />

tongue Portuguese without any loss of<br />

communication. Already at the offer<br />

stage the teamwork was excellent:<br />

the necessary internal and external<br />

coordination processes were triggered<br />

in good time and everyone was<br />

confident that the formidable timeline<br />

could be kept to.<br />

Things did not quite turn out as expected,<br />

however. In March 2019 the country was<br />

The heart of the new location is a<br />

returnable glass line from KHS, on<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />


Packaging<br />

hit by Intense Tropical Cyclone Idai that<br />

inflicted heavy damage; over 1,000<br />

people died and almost a million were<br />

made homeless. According to estimates<br />

by the World Bank, the devastation<br />

in Mozambique and the less severely<br />

affected neighboring countries of<br />

Zimbabwe and Malawi totaled about<br />

€1.7 billion in cost.<br />

The region close to the capital was also<br />

impacted by this natural catastrophe,<br />

resulting in delays to the CDM schedule.<br />

The production shop could not be<br />

finished on time to accommodate the<br />

machines ready for installation. KHS<br />

reacted spontaneously and flexibly<br />

by making partial deliveries wherever<br />

possible. Installation then started in<br />

October 2019, although much of the<br />

production shop was still little more<br />

than a shell. From this point forward,<br />

however, all of the deadlines could be<br />

met and all those involved were happy.<br />

Everybody ultimately had every<br />

reason to celebrate when in February<br />

2020 the first bottle was filled on the<br />

line.<br />

Impact of corona lockdown<br />

This happy state of affairs did not last<br />

long, however. Within just a few weeks,<br />

Covid-19 mushroomed into a global<br />

pandemic. Those countries affected<br />

went into lockdown, flights were<br />

canceled and travel became practically<br />

impossible. Within the space of a day,<br />

Mozambique announced it was closing<br />

its borders and there were suddenly no<br />

more flights to the airport in Maputo.<br />

“Our team literally had no other choice<br />

but to flee the country,” Zeimentz<br />

remembers. “So that they didn’t end<br />

up being stranded for an indefinite<br />

period, our colleagues immediately<br />

embarked on their in some cases<br />

difficult homeward journey while<br />

nevertheless observing their duty of<br />

care. At this point, line optimization<br />

was only three-quarters finished and<br />

we still had two months’ work ahead of<br />

us.” Despite this, the decision was the<br />

right one to make in the interests of<br />

personnel: half a year passed before<br />

travel was again possible.<br />

The project needed to continue on<br />

site, however, as Frank Schepping,<br />

technical director at CDM,<br />

emphasizes. “Our local team in<br />

Marracuene now faced the challenge<br />

of commissioning this 80,000-bph<br />

line through online meetings, phone<br />

and video calls and KHS’ remote<br />

maintenance service ReDiS without<br />

there having been any advance<br />

training,” he says. “This of course<br />

initially turned our ramp-up plan<br />

on its head. With lots of hard work,<br />

overtime and a few sleepless nights,<br />

however, we finally managed to ramp<br />

our most important format, the<br />

550-milliliter bottle, up to capacity<br />

so that we were able to supply local<br />

consumers with our beer.” At the end<br />

of the day, everyone is really happy<br />

to have kept the system up and<br />

running. “A shutdown lasting several<br />

months would naturally have been a<br />

disaster,” Zeimentz confirms.<br />

This shortfall in production was<br />

compounded on the marketing<br />

side of things by the government<br />

limiting the sale of alcohol to<br />

certain business hours and imposing<br />

curfews in the spring of 2020 –<br />

with a noticeable effect on beer<br />

consumption and CDM’s business.<br />

Despite this, the brewery did not<br />

allow itself to become disheartened<br />

by the temporary slump and instead<br />

launched the 2M Flow product during<br />

this period. It was an immediate hit<br />

and has continued to enjoy great<br />

popularity ever since.<br />

Finally fit for acceptance<br />

It was not until September 2020 that<br />

most KHS colleagues were able to<br />

return under sometimes still difficult<br />

conditions to complete their work.<br />

A full audit was first held before the<br />

system was successively readied<br />

for acceptance with overhauls,<br />

maintenance and cleaning – all taking<br />

the demands of ongoing production<br />

into account. The pandemic also was<br />

not over, evident in the number of<br />

infections that sporadically broke<br />

out on all sides despite the strictest<br />

safety precautions being taken, these<br />

in turn causing further delays.<br />

Finally, in summer 2021 the plant<br />

officially went into operation after<br />

a five-day performance test that<br />

was successfully passed with a line<br />

efficiency of over 95%. Besides<br />

the two modular KHS labelers –<br />

incidentally a first for AB InBev – the<br />

two Innofill Glass DPG ECO fillers<br />

proved especially convincing: with<br />

extremely low TPO pickup values of<br />

19 micrograms per liter and a low<br />

CO2 consumption of just 150 grams<br />

per hectoliter, they underline KHS’<br />

status as the first choice for filling<br />

technology.<br />

Following an investment of about<br />

€150 million the “biggest and most<br />

modern brewery in Mozambique and<br />

the whole of Africa”, as CDM CEO<br />

Tomaz Salomao puts it, could finally<br />

be ceremoniously opened. Judging<br />

by the great pleasure expressed in<br />

the smooth operation of the new<br />

filling line, the unforeseeable hurdles<br />

that had to be overcome before this<br />

goal could be reached now seem to<br />

(almost) have been forgotten.<br />

Versatile and flexible: modular labeler<br />

At CDM in Mozambique AB InBev has<br />

had two modular KHS labelers installed<br />

for the first time the world over. The<br />

machines can be equipped with various<br />

stations that are changed over within<br />

a very short time indeed as they are<br />

easily docked and undocked using a<br />

lifting truck. This flexibility gives CDM<br />

greater future security, enabling it to<br />

react quickly and easily to new trends<br />

and dynamic market developments.<br />

Impressive performance figures of just<br />

0.054% faulty labels and an efficiency<br />

of over 99% prove doubly convincing<br />

when it comes to the high quality of<br />

KHS labeling technology.<br />

High-tech for Mozambique: excerpt<br />

from the machine list<br />

• Depalletizers: 2 Innopal RS3<br />

• Unpackers: 2 Innopack PPZ<br />

• Crate washer: Innoclean KW<br />

• rate magazine: Innopal RS3<br />

• Bottle washer: Innoclean DM<br />

• Glass bottle fillers: 2 Innofill Glass<br />

DPG ECO<br />

• Pabelers: 2 modular labeling<br />

machines<br />

• Packers: 2 Innopack PPZ<br />

• Palletizers: 2 Innopal RS3<br />


Packaging<br />

Packaging for Beverages is Growing more<br />

Sustainable<br />

PET or glass bottle, aluminum can,<br />

beverage carton or maybe even a paper<br />

bottle, single use or multiple use – there<br />

is a huge range of choices for packaging<br />

beverages. But which is the most<br />

sustainable? The focus has increasingly<br />

been placed on ecological aspects over<br />

the last few years in this sector. And<br />

not only for packaging material: these<br />

aspects have also become important for<br />

filling and actual packaging processes.<br />

Some beverages simply come with classic<br />

packaging. We usually buy beer or wine<br />

in a glass bottle, milk in a carton and soft<br />

drinks in a PET bottle. Over the last few<br />

years, however, customers have become<br />

ever more critical, and sustainability<br />

issues have grown in importance for<br />

the beverages sector. Plastics especially<br />

now have a bad reputation – which is<br />

often undeserved. How well a type of<br />

packaging fares when looking at the<br />

ecological balance depends on many<br />

different factors. Experts therefore are<br />

hesitant to give general advice.<br />

A short overview: Glass bottles are<br />

neutral in taste, but also fragile and<br />

heavy. However, they are more suitable<br />

for multiple uses than any other type<br />

of packaging. PET bottles, too, can be<br />

refilled several times and then recycled.<br />

They are shatterproof and notably lighter<br />

than glass bottles. Plastics, however, have<br />

had a bad reputation with customers for<br />

some time now, in spite of the very high<br />

recycling quota for PET beverage bottles<br />

in Germany at more than 94 percent.<br />

Beverages in aluminum cans still enjoy<br />

popularity. But the extraction of the raw<br />

material and the production of the cans<br />

from raw aluminum comes with a huge<br />

cost in terms of energy, so everything<br />

comes down to the collection quota,<br />

because there is no limit to the number<br />

of times the cans can be recycled.<br />

Beverage cartons are also always single<br />

use, but they are for the most part<br />

made from renewable raw materials.<br />

Improved procedures meanwhile ensure<br />

that the cardboard, aluminium and<br />

plastics components are separated.<br />

The Umweltbundesamt, the German<br />

Environmental Agency, therefore<br />

classifies them as “single use packages<br />

with ecological advantages”.<br />

Will there be paper bottles?<br />

At the end of 2016, the Carlsberg Group<br />

presented the “Green Fiber Bottle”, their<br />

prototype for a paper bottle, for the<br />

first time. In the summer of 2020, the<br />

beverages corporation Diageo announced<br />

the first paper-based spirits bottle for<br />

Scottish Johnny Walker whisky, but so<br />

far there has been no large introduction<br />

to the market. In the beginning of 2021,<br />

for the first time in Europe, Coca Cola<br />

offered a plant-based beverage to 2,000<br />

consumers in Hungary that came with a<br />

paper bottle. No further steps were taken<br />

after this test offer, however.<br />

Since the development of sustainable<br />

bottles made of fiber, work on their<br />

optimization has never ceased. The<br />

goal: a completely organic paper bottle.<br />

Currently, the “classic” paper bottle<br />

still consists of paper coated with a thin<br />

layer of PE, which, however, can be easily<br />

peeled off during the processing of waste<br />

paper, separated and then recycled. One<br />

disadvantage of polyethylene is that it<br />

doesn't work very well for carbonated<br />

beverages, and these usually require a<br />

PET coating that is a bit thicker.<br />

The Carlsberg brewery took things a<br />

step further this year: The bottles for a<br />

large-scale consumer test are coated<br />

with PEF (polyethylene furanoate) an<br />

organic polymer with similar properties<br />

to PET. It acts as a highly effective barrier<br />

between the beer and the outer hull<br />

made of fibers, protects the taste and is<br />

supposed to retain the carbonic acid of<br />

the beer better than conventional PET.<br />

The biopolymer is also both compatible<br />

with PET recycling systems and<br />

biodegradable. The current prototypes<br />

are an already improved variant which<br />

features the PEF coating as well as a<br />

new bottom to improve the stability of<br />

the bottle. The next generation of bottles<br />

are planned to be made available with a<br />

fiber-based lid and cap, too.<br />

Lightweight glass bottle for<br />

multiple use<br />

Glass is a popular packaging material<br />

for beverages. Its greatest disadvantage<br />

is only its high weight, because in direct<br />

comparison, PET bottles can be up to<br />

90 percent lighter than the multiple use<br />

variety made of glass. But manufacturers<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />


Events Packaging<br />

of glass packaging are working on light<br />

versions, for example made of tempered<br />

lightweight glass. Reusable bottles<br />

produced this way are not only up to<br />

30 percent lighter than the standard<br />

variety, they are also more resistant<br />

to abrasion, which can turn them into<br />

a real alternative both economically<br />

and ecologically. However, the thermal<br />

treatment that in the end gives the glass<br />

its greater stability limits the possibilities<br />

of product design. Variations in wall<br />

thickness present an especially difficult<br />

challenge during the process.<br />

Better safety on the road<br />

In order for bottles, cans and beverage<br />

cartons to reach their point of sale<br />

without damage, they need proper safety<br />

measures during transportation. Usually,<br />

thin stretch wrap is used for stable<br />

packing on a pallet. For this purpose,<br />

machine manufacturers like interpack<br />

exhibitor Mosca offer strapping machines<br />

for pallets and stretch winders. Depending<br />

on the type of packaging, safety<br />

requirements for the pallet can be very<br />

different. Cans must be protected against<br />

warping, glass bottles against breaking.<br />

In order to transport lightweight, empty<br />

beverage cans, for example, they not only<br />

need to be held in place from the side<br />

or from the top, but also require light<br />

pressure to be kept secure on their way<br />

to the beverage bottlers. A new strapping<br />

machine for pallets by Mosca creates the<br />

necessary pressure on the empty cans<br />

through vertical strapping. The system<br />

uses sustainable PET straps made from<br />

recycled materials and packages/wraps<br />

up to 61 pallets per hour for transport,<br />

without wasting resources. As a narrow<br />

strip of plastic is enough to secure even<br />

the heaviest pallets, the use of material<br />

and the carbon footprint are kept to a<br />

minimum.<br />

Alternative to plastic shrink<br />

wrap<br />

Inside modern stretch winders, a reel of<br />

foil circles the pallet horizontally, while<br />

the goods – full cans or fragile bottles<br />

– remain static. Elastic stretch wrap is<br />

used very often, as pre-stretching the<br />

foil increases its stretchability up to<br />

300 percent. Manufacturers are already<br />

working on a more sustainable solution<br />

using renewable material. For example,<br />

The weight-reduced bodies of the bottles developed by KHS are made of 100 percent rPET and a hairthin<br />

inner coating of glass.<br />

Copyright: Frank Reinhold<br />

packaging a pallet with elastic, punctureresistant<br />

paper is a packaging solution<br />

that can be fully recycled. For wrapping<br />

PET bottles, too, a paper-based solution<br />

that can be completely recycled has<br />

recently entered the market: a package<br />

band made from 100 percent kraft paper<br />

that wraps around bottles, has a high<br />

tensile strength and is able to support<br />

enough weight to secure the bottles<br />

during transport. The second part of this<br />

solution is a clamp made of corrugated<br />

cardboard that grips the bottle neck.<br />

Individual bottles can be easily separated<br />

from the package.<br />

Hygiene is a priority<br />

The beverage can still remains popular.<br />

While it used to be the case that cans were<br />

primarily filled with beers and carbonated<br />

drinks, for some time now there has<br />

been a trend towards canning more<br />

sensitive products like iced teas, plantbased<br />

drinks, juices, smoothies or nearwater<br />

products. This development poses<br />

new hygienic challenges to beverage<br />

bottlers. The system manufacturer<br />

KHS reacted to this by developing the<br />

fill-and-seal block SmartCan together<br />

with the Swiss mechanical engineering<br />

company Ferrum, which represents the<br />

first time that their respective machines<br />

have been seamlessly joined and also<br />

features optimized hygienic measures.<br />

The hygienic space inside the filler part<br />

of the block consists of raised sheathing<br />

plates on one side, and an enclosure on<br />

the other side that has a notably smaller<br />

product space around the filler carousel:<br />

Following the so-called donut principle,<br />

this creates a ring-shaped enclosure,<br />

reduces the volume of the hygienic space<br />

by 40 percent and allows an optimized,<br />

targeted jet of sterile air to stream<br />

around the sensitive zone.<br />

Filling technology<br />

Hygiene is also important for the new<br />

aseptic filling system developed by Sidel<br />

for the growing market for sensitive<br />

beverages in PET bottles. The integrated<br />

stretch-blow-fill-seal solution is a further<br />

development of Aseptic Combi Predis<br />

technology, intended to help bottling<br />

companies serve the growing market<br />

for drinks with a long shelf life, like for<br />

example juice, fruit beverages, soft<br />

drinks, isotonic drinks and tea, as well<br />


Packaging<br />

as liquid dairy products. The demand for<br />

these products, says Sidel, is expected<br />

to reach a volume of 192 billion units by<br />

2024, which is an increase of 44 percent<br />

compared to 2011. Sensitive products<br />

are said to represent 55 percent of the<br />

market for non-alcoholic beverages, and<br />

the predicted growth of this segment<br />

(annual growth rate of 2.3 percent from<br />

2019 to 2025) is higher for PET bottles<br />

than for other materials.<br />

Flexible response to demands<br />

Regarding the packaging of their<br />

products, bottling companies today face<br />

multiple challenges, both economic and<br />

ecological. On the one hand, they are<br />

subject to pressure from growing time<br />

constraints and rising costs, on the other<br />

hand, the beverages industry is under<br />

scrutiny from the legislature right now<br />

– especially regarding recycling quotas<br />

and carbon emissions. Considering these<br />

developments, interpack exhibitor KHS is<br />

offering their customers a large portfolio<br />

of adjustable block solutions, especially<br />

for filling PET bottles, among them a new,<br />

modular platform that can be customized<br />

and expanded. First used for filling glass<br />

bottles in 2020, the machines now also<br />

fulfil customer wishes for adaptability<br />

and a guaranteed future when it comes<br />

to plastic bottles. “Nobody can say which<br />

trends the industry will follow in five<br />

years”, says Manfred Härtel, Product<br />

Manager Filling at KHS. “This is the<br />

reason we made our platform modular,<br />

so it can be fitted any time for different<br />

drinks or PET containers, depending on<br />

the demands of the market.” This way,<br />

additional individual components can<br />

be bought at a later time and integrated<br />

into existing solutions with a minimum of<br />

effort. In addition, many improvements in<br />

construction already help to save energy.<br />

The new filler allows filling temperatures<br />

to rise to 24 degrees Celsius, which lowers<br />

the investment and maintenance costs<br />

for energy-intensive cooling technology.<br />

At these temperatures there is also no<br />

condensation of water, which would have<br />

to be dried using a lot of energy before<br />

further packaging in foil or cardboard.<br />

“Tethered Caps” soon to be<br />

mandatory<br />

Caps and valves are often a problem<br />

when it comes to littering and the<br />

recycling of plastic bottles. EU legislation<br />

is therefore making the use of closures<br />

that are permanently connected to the<br />

bottle mandatory from 2024. Many<br />

manufacturers have already reacted and<br />

developed so-called “Tethered Caps”.<br />

Earlier than necessary, manufacturers<br />

of beverages are already following the<br />

EU guideline, among them Coca-Cola:<br />

The corporation already introduced their<br />

attached caps in 2021, and has been<br />

expanding them to an increasing number of<br />

PET single use bottles. Little has changed<br />

for consumers: The opening mechanism<br />

is the same, and the cap which is now<br />

attached to a safety ring can still be moved<br />

round the neck of the bottle as desired or<br />

secured in a specific position. By January<br />

2024, the beverage corporation aims to<br />

have successively converted all its German<br />

plants. At the end of 2021, the bottling<br />

plant in Dorsten, North Rhine-Westphalia,<br />

was the first to make the change.<br />

Manufacturers assume that the new caps<br />

will only resonate well with consumers if<br />

the handling is right. Consumer studies<br />

reveal that a “Tethered Cap” by interpack<br />

With the stretch winder Saturn S6 by Mosca, even fragile bottles can be transported to the supermarket<br />

with optimum safety.<br />

Copyright: Mosca<br />

The ClipAside Tethered Caps connected to the<br />

beverage bottle already fulfil the requirements<br />

of the EU Guideline 2019/904 for better recycling.<br />

Copyright: Bericap<br />

exhibitor Bericap did well because of<br />

its intuitive handling, the 180-degreeopening<br />

and its hygienic advantages.<br />

An early switch to “Tethered Caps” can<br />

allow beverage companies to increase<br />

the attractiveness of their products in the<br />

market.<br />

Intelligent caps<br />

Freshness indicators are helpful for the<br />

beverages sector as well. United Caps and<br />

the start-up Mimica have marketed a clever<br />

cap solution that includes a freshness<br />

indicator. The “Touchcap” changes its<br />

surface from even to uneven when a<br />

product is no longer fit for consumption.<br />

This is possible thanks to a gel in a special<br />

label that can change its structure. The<br />

cap can be recycled and consists of a lid<br />

base and a closing cap. After filling, this<br />

is mounted by a specialized machine<br />

that, like other modules – for example<br />

for labelling or stretch wrapping – can be<br />

seamlessly integrated into production. It<br />

is the consumer who activates the effect<br />

by opening the lid for the first time by<br />

twisting the cap. Currently, there is a pilot<br />

project in the UK with an orange juice<br />

brand.<br />

Which other sustainable and innovative<br />

solutions the beverage industry will<br />

present will be revealed at interpack. From<br />

4 to 10 May <strong>2023</strong>, the exhibitors of the<br />

world's leading trade fair for processing &<br />

packaging in Düsseldorf will present their<br />

newest developments along the entire<br />

value chain – from machines, systems<br />

and packaging options to materials and<br />

recycling. In hall 13 there is a special focus<br />

on bottling and packaging solutions for<br />

the beverages sector.<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong><br />


Events<br />

Simply Unique – interpack is Ready and<br />

Waiting to Go<br />

The countdown has started and we are all looking forward to the greatest and most<br />

international industry meeting of the processing and packaging sector.<br />

No other industry trade fair can compare when it comes<br />

to representing the global packaging market in its entire<br />

variety and scope. The interpack in May this year will again<br />

offer the packaging and related process industry the biggest<br />

international overview of the market, thereby more than<br />

earning its motto “simply unique”. To help visitors find their<br />

way around the 18 trade fair halls, there is a new custom<br />

concept based on the core target groups food, beverages,<br />

confectionery and baked goods, pharmaceutical products,<br />

cosmetics, non-food and industrial goods.<br />

Around 2,700 companies from around the world will meet<br />

in Düsseldorf from 4 -10 May, <strong>2023</strong>, to present cutting edge<br />

technologies and packaging trends from along the entire<br />

value chain, demonstrate chances for growth and respond<br />

to the challenges of the industry.<br />

They will show the latest developments when it comes to<br />

sustainability, processing and packaging technology for<br />

a better life, or efficient production processes that are<br />

less resource intensive. Around 2,700 key players and<br />

newcomers from all over the world are using interpack as<br />

a stage to present their premières, and celebrate the longawaited<br />

reunion of the global packaging industry.<br />

Food, beverages, non-food and industrial goods<br />

The food sector is among the most favored target groups<br />

of visitors to interpack, and this shows in the breadth of<br />

their presentation. The global demand for packaged foods<br />

is increasing. In saturated markets with strong incomes,<br />

conscious consumption and consumer behavior also shifts<br />

towards sustainability, regional produce, organic food or<br />

fair trade, and this includes packaging. Like the current<br />

challenges posed by energy management and conservation<br />

of resources, this causes a process of transformation within<br />

the sector. A similar observation can be made for beverages<br />

and non-food products, which are presented together with<br />

the food sector in halls 5 and 6, as well as in 11 and 14. Around<br />

20 percent of visitors to interpack are especially interested in<br />

solutions for industrial goods. These, too, are to be found in<br />

the same halls. In hall 13, there is a special focus on bottling<br />

and packaging solutions for the beverages sector.<br />

Packaging materials and packaging<br />

Halls 7 and 7a, 8a, 9 and 10 of interpack are of the highest<br />

importance for the sector. This is where visitors can view at least<br />

a third of all exhibitors with all their materials and their finished<br />

packaging products. This presentation, which is not only for<br />

users, of packaging, packaging materials and packaging aids is<br />

already the largest packaging trade fair in the world. This also<br />

makes interpack unique. Here is where all packaging materials are<br />

represented and there is an especially high number of innovations<br />

in the field of sustainability and conservation of resources, for<br />

example in using new materials, sustainable raw materials, or<br />

increasing the amount of recyclates used in packaging.<br />

Inform, decorate, customize – packaging carries information.<br />

How to implement this for different products and<br />

requirements, is presented by the exhibitors in halls 8a<br />

and 8b. Here, there are machines for labelling and marking<br />

technology, for example at Bluhm Systeme, Langguth,<br />

Domino Printing Sciences, Videojet Technologies, Herma or<br />

Possehl. This offer is completed by solutions from packaging<br />

production and integrated packaging printing. Here you<br />

can visit companies like Starlinger, Totani, Fujifilm Europe,<br />

the Brückner Group or HP Germany.<br />

Sustainable material innovations<br />

Much is happening on the market for packaging, packaging<br />

material and packaging aids. Visitors can expect many novelties,<br />

for example at Metsä Board in Hall 8a. The company specializes<br />

in the development of light cardboard and recyclable barrier<br />

cardboard. ”With our products and services, we can reduce the<br />

carbon footprint of packaging throughout the value chain, from<br />

optimal material selection, packaging design, 3D simulation and<br />

enhance recyclability and production efficiency. We have a clear<br />

roadmap to move to 100% fossil free products and production<br />

by the end of 2030,” is how VP Communications Marjo Halonen<br />

describes the focus of the company.<br />

Packaging systems by SCHÜTZ are used a million times<br />

every day the world over. At interpack in Hall 10, the<br />

company among other things presents novel products like<br />

the Green Layer series, which aids customers in minimizing<br />

their carbon footprint. “For Schütz, for our global team<br />

and for our internationally active customers, interpack<br />

is the world’s largest and most important platform for<br />

communication and information. With our multimedia<br />

overall concept, digital animations and of course in<br />

personal talks with our international team, at our booth we<br />

will present novel products which are ideal for a circular<br />

economy and optimize the supply chain of our customers<br />

both economically and ecologically,” says CEO Roland<br />

Straßburger, vice president of interpack.<br />

Inform, decorate, individualize<br />

How to mark products, safely, efficiently and in an intelligent<br />

manner, is what visitors can learn, for example, at Bluhm<br />


Events<br />

Systeme in Hall 8b. Here and in Hall 8a, the spotlight is<br />

on packaging as a medium of information. “This year, the<br />

marking world of interpack is concentrated within one-anda-half<br />

of all the 18 trade fair Halls. We are already looking<br />

forward to many talks with our customers, to the impressive<br />

design for our booth and the many new products. 300 m²<br />

offer us enough space for a close-up presentation of our<br />

highlights” says Andreas Koch, Sales Director at Bluhm<br />

Systeme.<br />

“We are delighted that with interpack, the largest leading<br />

trade fair is happening again this year – and right on our<br />

doorstep,” says Matthias Rauen, Sales Director of Langguth<br />

GmbH, which is also represented in Hall 8b. “With our<br />

labelling machines, we want to meet the modern demands<br />

of the production world with regards to more efficient<br />

machines, higher degrees of automation as well as the<br />

service demands made of production systems, like OEE data<br />

recording or predictive maintenance.”<br />

Exciting specials at interpack open up new<br />

perspectives<br />

From packaging world stars and newcomers to roving<br />

reporters, food rescuers and the co-packer scene, to unique<br />

women and the movers and shakers of today and tomorrow:<br />

Visitors can look forward to many exciting special features<br />

at interpack.<br />

"We are diving deep into the most important topics in<br />

the processing and packaging industry," said Thomas<br />

Dohse, Director of interpack. "We are putting tomorrow's<br />

opportunities and challenges on the agenda. That is why<br />

we have redesigned our supporting programme. We look<br />

forward to numerous voices from experts as well as groundbreaking<br />

innovations and projects."<br />

Spotlight on the defining industry issues<br />

"Spotlight talks & trends" at interpack means seven days<br />

of input around the most important topics and trends<br />

in the industry, best practices, exciting applications and<br />

their drivers for innovation and growth. Each day of the<br />

trade fair will have a different focus topic and will feature<br />

presentations, case studies and interactive sessions with<br />

top industry experts. The focus will be on topics related<br />

to logistics, circular economy, sustainability, digital<br />

technologies, product safety and e-commerce. Companies<br />

such as Siemens, Schütz and Markem-Imaje have already<br />

announced their attendance for presentations.<br />

Focus on packaging innovations<br />

Like no other trade fair, interpack stands for major product<br />

launches, technological news and packaging innovations.<br />

These will be highlighted again this year through award<br />

ceremonies.<br />

The "WorldStar Packaging Awards" <strong>2023</strong>, which will be<br />

presented by the World Packaging Organisation, WPO,<br />

Filler and seamer part of the combined block solution SmartCan by KHS/<br />

Ferrum feature optimised hygienic properties.<br />

Copyright: Roth und Schmid Fotografie<br />

at interpack, will be of particular appeal. The award is<br />

considered the most prestigious packaging award in the<br />

world. A total of 228 award winners demonstrate the<br />

innovative strength of the industry. This year's edition also<br />

features new and exciting categories: Gift Packaging, Digital<br />

Packaging and the special category Accessible Packaging.<br />

Around 400 participants are expected to attend the award<br />

ceremony on May 6.<br />

The "PackTheFuture Award" of the German IK Industrievereinigung<br />

Kunststoffverpackungen and its French partner<br />

ELIPSO will also be handed out during interpack. The award<br />

honors innovative and sustainable packaging solutions<br />

made of plastic. The aim is to promote and publicize the<br />

contribution of plastic packaging to climate protection, the<br />

circular economy and responsible consumption. Awards are<br />

given for the best designs for recycling, sustainable material<br />

sourcing or consumer benefits, among others.<br />

"Late Night" during the day: Live TV from the<br />

trade fair<br />

The Tightly Packed TV Studio from interpack and packaging<br />

journal will also be celebrating a premiere. In the atmosphere<br />

of a "late night" studio, there will be exciting talk shows with<br />

well-known heads of the industry, discussions on the most<br />

important topics and live broadcasts from the exhibition<br />

halls. The studio is located in the transition area from the<br />

North Entrance to Hall 9 on the second floor. All broadcasts<br />

are also transmitted on the Internet.<br />

All in all, the interpack is raring to go. The exhibitors will<br />

be presenting packaging and processing technology for<br />

tomorrow. Visitors will find information on all aspects of<br />

trending topics of the industry. Start planning your visit,<br />

now to get the most from your trip. To meet up with the Dr.<br />

Harnisch team, please let us know a convenient time. We are<br />

looking forward to May in Düsseldorf.<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong> 39

Events<br />

Experience the World's Nutraceutical<br />

Event: Registration open for Vitafoods<br />

The much-loved nutraceutical event returns both in person and<br />

online this May with an expanded offering including new, premium<br />

content.<br />

Registration is now open for Vitafoods Europe <strong>2023</strong>, the leading<br />

global platform for nutraceutical, functional food and beverage,<br />

and dietary supplement professionals. The event is set to<br />

welcome over 15,000 attendees from around the globe to Geneva,<br />

Switzerland, from 9-11 May in person and online 1-12 May. Visitors<br />

can experience exclusive expert-led content on consumer trends,<br />

market opportunities and scientific innovations, as well as connect<br />

with like-minded peers and suppliers to inspire new collaborations<br />

and finished products.<br />

In addition to returning favorites, this year’s event will offer brand<br />

new show features – such as the new Sustainability Resource<br />

Center and the Startup Innovation Challenge – plus premium<br />

content offerings via the Future of Nutrition Summit (8 May) and<br />

the Vitafoods Europe Conference (9-10 May) which are designed to<br />

keep businesses at the leading-edge of the industry.<br />

Speaking on the return of the event and the addition of new premium<br />

content offerings, Andy Mather, Brand Director of Vitafoods Europe<br />

at Informa Markets, said, “Vitafoods Europe <strong>2023</strong> aims to create a<br />

unique experience that visitors will not just find valuable, but that<br />

they will also really enjoy. This year, we are introducing a host of<br />

new content, designed to inspire, engage and provide the spark to<br />

propel the industry forward.<br />

The new Sustainability Resource Center will feature innovations and<br />

insights from passionate experts dedicated to driving sustainable<br />

change in the nutrition industry. Meanwhile, the Startup Innovation<br />

Challenge provides an opportunity for upcoming nutraceutical stars<br />

to make their mark on the industry and develop their innovative<br />

projects through a through a specialized support programme. We<br />

are excited to welcome everyone in the Vitafoods community back<br />

for <strong>2023</strong> both in Geneva and online – plus those joining us for the<br />

first time – to experience the creativity and collaborations on offer.”<br />

Show highlights<br />

Offering a huge range of new and returning content for visitors<br />

to explore, including a mix of premium paid-for and free-to-attend<br />

sessions, the Vitafoods Europe <strong>2023</strong> agenda will explore everything<br />

from market trends, sustainability, women in nutraceuticals, and<br />

more. Highlights of this year’s event include:<br />

• Future of Nutrition Summit – join a diverse range of C-suite<br />

industry leaders and futurist thinkers for an exclusive, paidfor<br />

one-day summit discussing the trends and technologies<br />

that will shape the nutrition industry in 5+ years’ time – from<br />

precision nutrition and the digitalization of health management<br />

to sustainable supply chain solutions.<br />

• Vitafoods Europe Conference – this premium, two-day<br />

conference returns in a new format, focused on current<br />

challenges and opportunities in sports and active nutrition;<br />

cognitive and emotional health; metabolic and immune<br />

health; life stages and healthy ageing. Now located in a<br />

purpose-built theater on the Vitafoods Europe show floor,<br />

visitors can easily combine attending the conference<br />

alongside their regular show floor and expo experience.<br />

• The Vitafoods Insights Theater – returning for <strong>2023</strong>, the<br />

Vitafoods Insights Theater offers free-to-attend expert<br />

sessions diving into current global consumer trends, updates<br />

on regulatory and supply chain issues, as well as insights into<br />

delivery formats and packaging.<br />

• Startup Innovation Challenge – discover cutting-edge<br />

innovations from the most exciting health and nutraceutical<br />

startups as they pitch their ideas live. .<br />

• Sustainability Resource Center – dedicated to driving<br />

sustainable change in the nutrition industry, this resource<br />

center offers expert presentations and insights into the full<br />

spectrum of sustainability issues.<br />

Experience innovations, ideas and insights<br />

yourself<br />

“Standing still simply isn’t an option in this industry; people<br />

return to Vitafoods Europe year-after-year to drive their<br />

businesses forward and be inspired.” says Mather. “This<br />

year, we are offering another lively agenda, packed full of<br />

exciting opportunities to connect and gather knowledge. This<br />

includes both new and reimagined premium, paid-for events<br />

that will dive deeper into current trends and future industry<br />

predictions; the Vitafoods Europe Conference and the Future<br />

of Nutrition Summit. The latter joins the Vitafoods Europe<br />

<strong>2023</strong> family after being a huge success at previous Food<br />

Ingredients Europe events. We truly believe that Vitafoods<br />

Europe <strong>2023</strong> has something for everyone, and that this year's<br />

attendees will experience the very best in industry innovations<br />

and insights to keep their businesses at the leading-edge of<br />

nutrition.”<br />


Events<br />

28-30 March<br />

Lagos, Nigeria<br />

food + bev tec<br />

fairtrade Messe GmbH & Co. KG<br />

Kurfürsten Anlage 36,<br />

69115 Heidelberg, Germany<br />

Tel.: +49-6221/4565-0 • Fax: +49-6221/4565-25<br />

info@fairtrade-messe.de<br />

www.fairtrade-messe.de<br />

4-10 May<br />

Dusseldorf, Germany<br />

interpack<br />

Messe Düsseldorf GmbH<br />

Postfach 10 10 06, 40001 Düsseldorf, Germany<br />

Tel.: +49 211 45 60 01 • Fax: +49 211 45 60 6 68<br />

www.interpack.com<br />

8-11 May<br />

Milano, Italy<br />


Camera di Commercio Italo-Tedesca<br />

Italienische Handelskammer München-Stuttgart e.V.<br />

Landaubogen 10, D-81373 München<br />

Tel.: +49-89-961661-86<br />

messner@italcam.de • www.italcam.de<br />

9-11 May<br />

Geneva Switzerland<br />

Vitafoods Europe<br />

Informa Exhibitions, 5 Howick Place,<br />

London SW1P 1WG, Great Britain<br />

Tel.: +44 20 337 73111<br />

www.vitafoods.eu.com<br />

28-30 May<br />

Cairo, Egypt<br />

Food ingredients Africa<br />

Informa Markets<br />

PO Box 12740, de Entree 73,<br />

Toren A, 1100 AS Amsterdam Zuid Oost, The Netherlands<br />

Tel.: +31-20-409 9544 •Fax: +31-20-363 2616<br />

www.figlobal.com<br />

8-10 June<br />

Addis Abada, Ethiopia<br />

Agrofood<br />

fairtrade Messe GmbH & Co. KG<br />

Kurfürsten Anlage 36,<br />

69115 Heidelberg, Germany<br />

Tel.: +49-6221/4565-0 • Fax: +49-6221/4565-25<br />

info@fairtrade-messe.de<br />

www.fairtrade-messe.de<br />

16-19 July<br />

Chicago, IL, USA<br />

IFT Food Expo<br />

Institute of Food Technologists<br />

252 W. Van Buren,<br />

Suite 1000, Chicago,<br />

IL 60607<br />

Tel.: +1-312-782-8424<br />

Fax: +1-312-782-8348<br />

www.ift.org<br />

26-28 September<br />

Nuremberg, Germany<br />

Powtech<br />

NürnbergMesse GmbH<br />

Messezentrum,<br />

90471 Nuremberg<br />

Tel.: +49 911 86 06 49 09<br />

Fax: +49 911 86 06 49 08<br />

www.powtech.de<br />

7-9 November<br />

Dubai, UAE<br />

Gulfood Manufacturing<br />

Dubai World Trade Centre,<br />

P.O. Box 9292, Dubai, UAE<br />

Tel: (+971) 4 308 6124<br />

info@dwtc.com<br />

www.gulfood.com<br />

8-30 November<br />

Frankfurt, France<br />

Food ingredients Europe<br />

Informa Markets<br />

PO Box 12740, de Entree 73,<br />

Toren A, 1100 AS Amsterdam Zuid Oost,<br />

The Netherlands<br />

Tel.: +31-20-409 9544<br />

Fax: +31-20-363 2616<br />

www.figlobal.com<br />

28-30 November<br />

Nuremberg, Germany<br />

Brau Beviale<br />

NürnbergMesse GmbH<br />

Messezentrum,<br />

90471 Nuremberg<br />

Tel.: +49 911 86 06 49 09<br />

Fax: +49 911 86 06 49 08<br />

www.brau-beviale.de<br />

* This list of events is accurate, to the best of our knowledge. However potential visitors are recommended to check with the organizer since<br />

some details are subject to change. We make no claims to be complete and are grateful for any corrections or completions. Please contact:<br />

drink@harnisch.com<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2023</strong> 41

Suppliers’ Guide<br />

Air Conveyors & Silos<br />


P.O. Box 306, Av. Arraona, 23<br />

08210 Barberà del Vallès/<br />

Barcelona,Spain<br />

Tel: +34-93-729-7616<br />

E-Mail: sales@posimat.com<br />

www.posimat.com<br />

Aseptic & Hygienic Valve<br />

<strong>Technology</strong><br />

Equipment<br />

E-Mail:<br />

machinery@drink-gmbh.com<br />

www.drink-gmbh.com<br />

CO 2 Testing,<br />

Pilot Plant<br />

CO 2 Testing & Pilot Plant<br />

Individual extraordinary SERVICE for you<br />

Focus is: Equipment to produce and mostly bottling / packaging<br />

of beverages second hand + new<br />

We have access to almost all used machines available on the<br />

market.<br />

WE ARE ABLE TO RATE IT for you<br />

• consulting / planning<br />

• organization / documentation<br />

• relocation / modification<br />

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

years, or you are looking for second hand<br />


Detergents & Disinfectants<br />

Original valve solutions<br />

since 1879<br />

Phone +49 7361 5702-0<br />

www.rr-rieger.com<br />

beta-Glucan Analysis<br />

Zahm & Nagel Company Inc.<br />

210 Vermont Zahm & Street Nagel Company Inc.<br />

PO Box 210400<br />

Vermont Street<br />

Holland, PO New Box 400 York 14080 USA<br />

Tel: +1-716-537-2110<br />

Holland, New York 14080 USA<br />

Fax: +1-716-537-2106<br />

www.zahmnagel.com<br />

Tel: +1-716-537-2110<br />

Fax: +1-716-537-2106<br />

www.zahmnagel.com<br />

Consultancy<br />

Murphy & Son Ltd.<br />

Alpine Street<br />

Old Basford, Nottingham, NG6 0HQ<br />

Sales: +44-115-978-0111<br />

Technical enquiries: +44-115-978-2728<br />

sales@murphyandson.co.uk<br />

Exhibitions & Tradefairs<br />

NovaBiotec® Dr. Fechter GmbH<br />

Goerzallee 305 a<br />

14167 Berlin, Germany<br />

Tel: +49-30-84718-410<br />

Fax: +49-30-84718-450<br />

glucantest@novabiotec.de<br />

www.novabiotec.de<br />

Beverage and Packaging Experts<br />

CAPE DECISION sprl<br />

avenue de la Métairie, 9<br />

Sept Fontaines<br />

B-1420 Braine l'Alleud, Belgium<br />

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

www.capedecision.com<br />

Messe München GmbH<br />

Messegelände<br />

81823 München, Germany<br />

Tel: +49-89-949-11318<br />

Fax: +49-89-949-11319<br />

www.drinktec.com<br />

Fibers<br />

Performance, Packaged<br />

belling has never been so effective.<br />

ZKZ 62006<br />

ISSN 1433-1594 Vol. 27 No. 1 March <strong>2023</strong> US $ 12 · € 12<br />

Cover: Quantifying Drink Stability<br />

Keeping Soda Relevant<br />

Refreshing Anniversary Beer<br />

Trends in Bottling and Capping<br />

<strong>drinkworld</strong> is the leading magazine for the<br />

entire drinks industry worldwide. Feature<br />

articles and short communications cover the<br />

whole spectrum of :<br />

• processing<br />

• bottling<br />

• ingredients<br />

• logistics<br />

• packaging<br />

• marketing<br />

We establish a longtime advertising effect for<br />

your company or for your services by been<br />

ever-present on the market.<br />

Feel free to contact us for more information:<br />

drink@harnisch.com<br />

Gable Top & Aseptic Packaging<br />

Evergreen Packaging Inc.<br />

2400 6th St. SW<br />

Cedar Rapids<br />

IA 52404, USA<br />

Tel: +1-319-399-3200<br />

Fax: +1-319-399-3543<br />

evergreen.packaging@everpack.com<br />

www.evergreenpackaging.com<br />


Suppliers’ Guide<br />

Gase<br />

Process Aids<br />

3300_ANZ_Logo_Adresse_Drink_RZ.qxd:Layout<br />

Water Treatment<br />

Freshline UK<br />

Air Products PLC<br />

2 Millennium Gate<br />

Westmere Drive<br />

Crewe<br />

CW1 6AP<br />

Phone: +44-800-389-0202<br />

Fax: +44-1932-258502<br />

freshli@airproducts.com<br />

Pectins<br />

Murphy & Son Ltd.<br />

Alpine Street<br />

Old Basford, Nottingham, NG6 0HQ<br />

Sales: +44-115-978-0111<br />

Technical enquiries: +44-115-978-2728<br />

sales@murphyandson.co.uk<br />

Steam Boilers<br />

Grünbeck Wasseraufbereitung GmbH<br />

Industriestr.1· 89420 Hoechstaedt ·GERMANY<br />

Phone +49 9074 41-0 · Fax +49 9074 41-100<br />

www.gruenbeck.de · info@gruenbeck.de<br />

Clear Water = Clean Environment!<br />

Experience of over 20 years in water management.<br />

Clean. Safe. Sustainable!<br />


ATN Aqua Technologie Nörpel<br />

Langer Graben 34<br />

D-71297 Mönsheim<br />

Fon +49 7044 91584-0<br />

Fax +49 7044 91584-99<br />

wasser@atn-wasseraufbereitung.de<br />

www.atn-wasseraufbereitung.de<br />

Treatment<br />

Conservation<br />

Disinfection<br />

Depolluting<br />

Bezugsquellen_45x58_RZ_schatten.indd 1<br />

01.03.2012 11:53:23 Uhr<br />

Printing and Labelling<br />

Recycling<br />

Wort/Malt Quality<br />

Labelling systems • Labelling software • Barcode<br />

and Industrial printers for the beverage industry<br />

Logopak Systeme GmbH & Co. KG<br />

Dorfstraße 40 I 24628 Hartenholm<br />

Telephone +49 (0) 41 95 99 75-0<br />

po@Logopak.de I www.Logopak.com<br />

NovaBiotec® Dr. Fechter GmbH<br />

Goerzallee 305 a<br />

14167 Berlin, Germany<br />

Phone: +49-30-84718-410<br />

Fax: +49-30-84718-450<br />

glucantest@novabiotec.de<br />

www.novabiotec.de<br />

20190503_RZ_Anzeige_Getraenke_Technologie&<strong>Marketing</strong>_60x40mm.indd 03.05.2019 09:29:58 1<br />

ISSN 1433-1594<br />

Publishing Company:<br />

Dr. Harnisch Publications<br />

Eschenstr. 25<br />

D-90441 Nuremberg, Germany<br />

Phone: +49 (0) 911 2018 - 0<br />

Fax: +49 (0) 911 2018 - 100<br />

drink@harnisch.com<br />

www.drink-tm.com<br />

Editor-in-Chief: Ian D. Healey<br />

Phone: +49 (0) 911 2018 - 215<br />

ihealey@harnisch.com<br />

Publisher: Benno Keller<br />

keller@harnisch.com<br />

International Communications:<br />

Gabriele Fahlbusch<br />

fahlbusch@harnisch.com<br />

Editorial team: Donna Berry,<br />

Sebastian Martinek, Brigitte Haulena<br />

Copy Editing: Nicholas Somers<br />

Art Director:<br />

Bruno Bozic<br />

bozic@harnisch.com<br />

Technical Manager: Armin König<br />

Subscription: Marta Bletek-Gonzalez<br />

Reader Service: Sabrina Maasberg<br />

Media planning:<br />

Steve Max (North America)<br />

steve.max@harnisch.com<br />

Thomas Mlynarik (Germany)<br />

mlynarik@harnisch.com<br />

Carola Weise (Western Europe)<br />

weise.harnisch@web.de<br />

Digital:<br />

Britta Steinberg<br />

steinberg@harnisch.com<br />

Subscription Information: Qualified Readers,<br />

executives in the drinks industry, are put on<br />

the mailing list free of charge.<br />

Regular delivery by subscription only.<br />

Annual subscription (4 issues):<br />

(for customers from Germany)<br />

€ 57.– incl. p+h+VAT<br />

(for customers from abroad)<br />

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

airmail: € 85.–/US $ 110.– incl. p+h<br />

AKONTEXT s.r.o<br />

Zárydničná 2048 / 7<br />

141 00 Praha 4<br />

CZ47286954<br />

Copyright© <strong>2023</strong><br />

Dr. Harnisch Verlags GmbH,<br />

Nuremberg, Germany<br />


Performance, Packaged<br />

Labelling has never been so effective.<br />


Whatever your market is,<br />

Modular SL is the answer.<br />

It is a fully flexible ergonomic labelling<br />

machine, with multiple configurations and<br />

optimized production processes.<br />

This solution can be equipped with all our labelling<br />

stations:<br />

◊ new Simpl-Cut unit<br />

◊ new FA-ST 140 m/min groups with new automatic<br />

junction solution<br />

◊ cold glue cut & stack station<br />

◊ hot melt cut & stack stations

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