drinkworld Technology + Marketing 4/2023

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. 4 November <strong>2023</strong> US $ 12 · € 12<br />

Cover: Transparency in Fermentation<br />

Reinventing the Energy Drink<br />

Reducing Air Pressure Saves Costs<br />

Preview: BrauBeviale '23

Leading process technology<br />

for the beverage and food<br />

industry<br />

Visit us in<br />

Hall 9, Stand 322<br />

BrauBeviale<br />

28—30 Nov. <strong>2023</strong><br />

Nuremberg<br />


Editorial<br />

Cleansing the Natural & Healthy Way<br />

Every so often our bodies say “Stop!“<br />

This is often because we have taken up<br />

too much of something and our system<br />

needs to filter it out. I had a colleague<br />

who regularly used to detox his body<br />

for a few weeks each year. This is more<br />

common than I thought and involves a<br />

range of beverages, which are easier<br />

for the body to consume.<br />

Essentially, fasting cleanses our<br />

body of toxins and forces cells<br />

into processes that are not usually<br />

stimulated when a steady stream<br />

of fuel from food is always present.<br />

When we fast, the body does not have<br />

its usual access to glucose, forcing<br />

the cells to resort to other means and<br />

materials to produce energy. Fasting<br />

can purify our body and our mind and<br />

can last from several hours to several<br />

days.<br />

Looking at the various teas and<br />

other products in the pharmacies<br />

and drugstores, the market seems<br />

to be huge and growing. In Germany<br />

‘Juice Cleansing‘ is very popular at<br />

the moment. Favourite juice and<br />

must products are beetroot, carrots,<br />

sauerkraut as well as some vegetable,<br />

fruit and herb mixes and cocktails,<br />

which naturally detoxify the body from<br />

within and aid in weight loss. A wide<br />

range of detox drinks are available on<br />

the market, including juices, smoothies,<br />

water, tea, and coffee, all of which<br />

provide numerous nutrients and boost<br />

the body's metabolism.<br />

Globally the detox drinks market is<br />

expected to hit a valuation of US$ 10<br />

billion by the end of 2033, increasing<br />

at 7.1% CAGR from <strong>2023</strong> to 2033.<br />

Currently it stands at US$ 5 billion in<br />

<strong>2023</strong>.<br />

Some reasons for this growth include<br />

an increasing number of people<br />

choosing a healthy lifestyle. People's<br />

growing emphasis on detox and<br />

healthy living, in general, has resulted<br />

in the increasing consumption of<br />

detox beverages. A comprehensive<br />

detox drink aids the body's cleansing<br />

and regeneration processes and<br />

replenishes it with new nutrients.<br />

Popular detox drinks include beet<br />

ginger detox juices, freshly squeezed<br />

lemonade, fruit-infused turmeric tea,<br />

and ginger shots.<br />

Rising incidence of chronic diseases<br />

such as cardiovascular disease, cancer,<br />

diabetes, and others is also propelling<br />

the global detox drinks market<br />

growth. Detox drinks are becoming<br />

increasingly popular around the world<br />

due to their potential to enhance the<br />

body's metabolism and provide other<br />

nutritional benefits. Moreover, detox<br />

beverages are gaining acceptance<br />

Ian D. Healey<br />

Editor-in-Chief<br />

among fitness enthusiasts since they<br />

are high in fresh vitamins, minerals, and<br />

antioxidants. Additionally, the rising<br />

expense of healthcare operations and<br />

an increase in the senior population are<br />

important factors pushing the global<br />

expansion of the detox drinks market.<br />

There is certainly a growing awareness<br />

about the advantages of detox drinks, which<br />

has brought about an increased demand<br />

for healthy & organic food products. The<br />

rising incidence of chronic diseases is<br />

also a significant factor propelling the<br />

consumption of detox drinks. We should<br />

not underestimate this market – and it is<br />

clear that the tasty and healthy range of<br />

new products will keep growth and health<br />

improving for a while to come.<br />

Photo: Bill Kaprelian<br />

Cheers<br />

www.drink-tm.com<br />

If you like it – subscribe!<br />

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

Contents<br />

ZKZ 62006<br />

ISSN 1433-1594 Vol. 27 No. 4 November <strong>2023</strong> US $ 12 · € 12<br />

Issue 4 · November <strong>2023</strong><br />

Anyone who opens a bottle of their favorite beer knows what kind of<br />

taste experience to expect. For consumers, that’s a given. But behind<br />

this experience is a complex process, in which fermentation in particular<br />

must be precisely controlled. The multisensor fermentation monitor from<br />

Endress+Hauser enables live tracking of the fermentation process by combining<br />

various measurement methods with digital technologies.<br />

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

Cover: Transparency in Fermentation<br />

Reinventing the Energy Drink<br />

Cover: Endress+Hauser<br />

Reducing Air Pressure Saves Costs<br />

Preview: BrauBeviale '23<br />

Ingredients<br />

10 “Caffeine Alone is Not Enough”: Reinventing<br />

the ‘Energy Drink’ for a Modern Lens<br />

13 Synergy Flavors Celebrates 140 Years of<br />

Flavor Extraction Expertise in Italy with New Hop<br />

Essences Range in Europe<br />

16 Drinking for your Health<br />

19 Processed Dates: Natural Sweetening Alternatives<br />

Processing<br />

6 Complete Transparency During the Beer<br />

Fermentation Process<br />

24 How Reduced System Air Pressure Saves 16%<br />

Compressor Energy<br />

26 Steinecker Gets things Moving in the Tank<br />

Modern life is demanding as we try and balance work,<br />

education, family, commuting, exercise and even –<br />

occasionally – simply having fun. Energy drink sales<br />

are again on the rise and producers have adapted their<br />

offerings. A negative reputation has played a major role<br />

in shifting attitudes in recent years, and has brought the<br />

subsequent rise of a more natural, healthy approach to<br />

energy enhancement. See the story on page 10<br />

Air itself may be free, but compressed air is more expensive<br />

than many food and beverage plant operators realize. In<br />

the ever-evolving landscape of food processing, optimizing<br />

costs and reducing the carbon footprint have become key<br />

priorities. Reducing the system pressure of compressed air<br />

systems is one way to achieve this. However, all connected<br />

applications need to be configured for the lower pressure,<br />

especially the automated process valves that move thicker<br />

products through the process. The full story is on page 24<br />


Contents<br />

Departments<br />

3 Editorial<br />

40 Supplier's Guide<br />

Events<br />

20 FiEurope<br />

23 International Brewing Awards<br />

30 BrauBeviale<br />

42 Calendar of Events<br />

Packaging<br />

37 New Automatic Splicing Method for all Types of Roll<br />

Labels and Labelling Systems<br />

38 Sustainable Freshness Protection for Natural<br />

Mineral Water<br />

BrauBeviale is back! Visitors to BrauBeviale will discover<br />

many fascinating new technologies and applications to<br />

improve their daily business. These include: optimizing<br />

parts of their brewing or beverage operations, energy and<br />

resource conservation, an effective market presentation<br />

of their products and functional improvements to existing<br />

equipment. Any list of new options may include standalone<br />

machines that can easily be integrated into existing<br />

operations. Our preview starts on page 30<br />

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

Cover Story<br />

Complete Transparency During the Beer<br />

Fermentation Process<br />

Anyone who opens a bottle of their favorite beer knows what kind of taste experience to<br />

expect. For consumers, that’s a given. But behind this experience is a complex process,<br />

in which fermentation in particular must be precisely controlled. The QWX43 multisensor<br />

fermentation monitor from Endress+Hauser enables live tracking of the fermentation<br />

process by combining various measurement methods with digital technologies.<br />


Water, malt, hops and yeast. These basic<br />

ingredients are common to all types<br />

of beer. During the brewing process<br />

however, a wide range of parameters<br />

must be observed. Beginning with the<br />

preparation of the wort, fermentation<br />

plays an especially central role here. The<br />

prerequisite for optimal fermentation of<br />

the wort is a high-quality and repeatable<br />

process control system.<br />

In order to monitor and control the<br />

fermentation process, samples are often<br />

drawn manually once or twice a day.<br />

This normally occurs at the brewery<br />

using a handheld density measurement<br />

instrument. The samples are also<br />

sent to a lab on a frequent basis. The<br />

disadvantages are apparent. The brewer<br />

or its on-site employees need 15 to 30<br />

minutes per tank for the sampling. Even<br />

then, it only offers a snapshot of the<br />

fermentation process. Another issue<br />

is that in most cases the spindle or lab<br />

measurements are based on a single<br />

parameter, such as density, which is<br />

not sufficient to measure the extract<br />

content and the actual ethanol content<br />

that forms during fermentation.<br />

The result is that these parameters,<br />

as well as the degree of fermentation,<br />

must be determined with approximate<br />

equations. This makes it more difficult for<br />

the brewmaster to carry out sustained<br />

and comprehensible process control. In<br />

addition, the lab instruments often have<br />

to be recalibrated and adjusted, which<br />

involves more effort.<br />

How technology reduces the<br />

effort for the brewer<br />

With the QWMX43 fermentation<br />

monitor, instrumentation specialist<br />

Endress+Hauser developed a solution that<br />

reduces the effort for the brew master<br />

and provides a reliable analysis of the<br />

fermentation process at the same time.<br />

The multisensor instrument is mounted<br />

directly on the fermentation tank and<br />

immersed in the beer. It continuously<br />

measures the density, ultrasound runtime,<br />

viscosity, and process temperature during<br />

fermentation. Algorithms calculate in<br />

real-time the relevant parameters such as<br />

original wort, extract, alcohol content and<br />

degree of fermentation.<br />

“The QWX43 fermentation monitor<br />

simplifies our daily activities. Thanks to<br />

this innovation, we can learn about the<br />

current status of our beer much easier<br />

and faster,” says Joachim Rogg, the<br />

sixth generation to run the Rogg private<br />

brewery, which has been producing<br />

Barbara Lohmeier manages the Bräu z’Loh brewery. She relies on the QWX43 fermentation monitor to carry out her activities.<br />


Cover Story<br />

quality beer in Lenzkirch in the Black<br />

Forest region since 1846.<br />

The measurement data can be retrieved<br />

from the QWX43 fermentation monitor<br />

with any internet-capable device, either<br />

directly via the control system or by<br />

using the Value app in the Netilion IIoT<br />

ecosystem from Endress+Hauser. That<br />

means the brewer can monitor and<br />

control the fermentation process at<br />

any time, without having to be on-site.<br />

“Taking manual samples twice a day<br />

with the spindle, which only provides<br />

a snapshot of the highly-dynamic<br />

fermentation process, does not allow us<br />

to achieve such accuracy, not even in<br />

combination with a laboratory analysis,”<br />

says Rogg in describing the precise<br />

measurement values provided by the<br />

QWX43 fermentation monitor.<br />

The calibration and adjustment effort<br />

is eliminated as well. Using data saved<br />

in the Netilion platform, it’s also<br />

possible to compare a specific batch<br />

of beer to a reference batch during<br />

the process and directly react to<br />

The QWX43 fermentation monitor is mounted directly on the fermentation tank and immersed in the beer.<br />

deviations. Other advantages can be<br />

gained, such as maximizing the capacity<br />

of the fermentation tank through<br />

precise cooling or automatic in-tank<br />

carbonization, all without extensive effort<br />

and with the reliability of measurements<br />

running in the background.<br />

Barbara Lohmeier also relies on the<br />

QWX43 fermentation monitor at her<br />

brewery. “Thanks to this technology, I<br />

reduced the production effort by around<br />

10 percent,” said the head of Bräu z’Loh,<br />

which brews its beer in accordance with<br />

the Bavaria purity law of 1516. “I can use<br />

Barbara Lohmeier explains the fermentation process to one of her apprentices using the QWX43 fermentation monitor.<br />

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


Cover Story<br />

the time gained to devote more effort<br />

to our sales activities.” The QWX43<br />

fermentation monitor also helps her<br />

offer the three apprentices the best<br />

possible training. Using the detailed<br />

graphics and curves, Lohmeier can<br />

provide the trainees insights into the<br />

fermentation process and visually<br />

explain the workflows.<br />

Time to replace the yeast?<br />

The instrument provides the<br />

answer.<br />

Another example of potential process<br />

improvements through the QWX43<br />

fermentation monitor is the optimized<br />

utilization of the brewing yeast.<br />

Observing the pitching yeast is an<br />

important aspect here. The pitching<br />

yeast makes a crucial contribution to<br />

the productivity of the fermentation,<br />

the behavior during maturation and<br />

preservation of the desired quality. The<br />

risk of degeneration of the pitching<br />

yeast therefore must be detected<br />

at an early stage. Furthermore, it’s<br />

known from literature that yeast can<br />

be stressed particularly when using<br />

cylindrical conical fermentation tanks,<br />

which are considered efficient. The<br />

convection caused by the formation of<br />

CO 2<br />

leads to delayed settlement, so that<br />

the fermentation activity of the yeast<br />

decreases from batch to batch and must<br />

be changed more often compared to<br />

traditional fermentation processes.<br />

With the QWX43 fermentation monitor, we can learn about the current status of our beer much easier<br />

and faster,” says Joachim Rogg.<br />

Using the Netilion app, Brewer Joachim Rogg can retrieve the measurement values from the QWX43<br />

fermentation monitor at anywhere and from anywhere.<br />

Today, the quality of the pitching<br />

yeast can be characterized thanks to<br />

hygienically and technically mature<br />

process control steps, such as<br />

evaluating the ethanol formation rate,<br />

fermentation speed, the formation<br />

of common metabolic byproducts or<br />

the consumption of nutrients during<br />

fermentation. How these indicators<br />

run their course, both before and after<br />

the main fermentation process, is<br />

highly interesting. “With the QWX43<br />

fermentation monitor you immediately<br />

see when something is not right with the<br />

degree of fermentation, such as when<br />

adding dry yeast,” says Joachim Rogg.<br />

“You can then stop the process at an<br />

early stage and replace the yeast.”<br />

How can the process data from the<br />

QWX43 fermentation monitor be utilized<br />

to characterize the pitching yeast? The<br />

detailed and repeatable measurement<br />

values are reliable indicators of the<br />

ethanol formation and nutrients<br />

depletions. In addition, the increase<br />

in the number of yeast cells at the<br />

beginning of the process can be inferred<br />

by observing the increase in viscosity<br />

of the medium. By comparing current<br />

process data with data from previous<br />

fermentation processes, thresholds<br />

can be defined to manage reutilization<br />

of the yeast. Rather than replacing<br />

the brewers’ know-how, the QWX43<br />

fermentation monitor supports their<br />

activities - just like with Joachim Rogg<br />

and Barbara Lohmeier. “I can now track<br />

the fermentation process with pinpoint<br />

accuracy, even if I’m sitting in my office<br />

or at home,” says Lohmeier. “I save<br />

time but can still be sure that the entire<br />

process is running as it should.”<br />

The Authors<br />

Julia Rosenheim is Product Owner GIL Innovation<br />

Lab at Endress+Hauser Level+Pressure<br />

Tim Schrodt is Industry Manager, Food &<br />

Beverage, at Endress+Hauser Germany in Weil<br />

am Rhein<br />


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Ingredients<br />

“Caffeine Alone is Not Enough”:<br />

Reinventing the ‘Energy Drink’ for a<br />

Modern Lens<br />


Modern life is demanding as many know.<br />

Work, education, childcare, commuting,<br />

exercise and even – occasionally – just<br />

having fun, for consumers today it can<br />

feel like they need an endless reservoir<br />

of energy, just to make it through the<br />

day. It’s unsurprising then, that energy<br />

drink sales are on the rise. The global<br />

energy drinks market is projected to<br />

grow at a CAGR of 8% over the next<br />

decade, reaching a value of $108 billion<br />

by 2031. Energy boosting beverages are<br />

as popular as ever, but is caffeine content<br />

alone enough to excite consumers? The<br />

holistic wellness trend sweeping the<br />

food and beverage sector has made an<br />

indelible impact on shoppers’ priorities,<br />

blurring the lines between health,<br />

indulgence and functional nutrition. The<br />

consequence of this attitude shift for the<br />

beverage segment is that shoppers don’t<br />

just want ‘energy’ drinks, but solutions<br />

to give them an all-round boost with<br />

cognitive and mood support, as well as<br />

improved alertness and endurance.<br />

Read on as we discuss the latest<br />

nutraceutical trends and ingredients<br />

designed to promote a healthy mood and<br />

energize the body, and how producers<br />

can level up their energy drink offering<br />

for the modern market.<br />

A new view on ‘energy’<br />

Despite their enduring popularity,<br />

energy drinks have had somewhat<br />

of a bad reputation in the popular<br />

consciousness – thought of as ‘quick<br />

fixes’ full of sugar, excessive amounts of<br />

caffeine and artificial ingredients. Even<br />

among university-aged young adults -<br />

the demographic group most likely to<br />

consume energy drinks – the potential<br />

side effects of these beverages are well<br />

known. According to one study, after<br />

consuming a traditional energy drink,<br />

42% of students reported experiencing<br />

an increased heartbeat, 36% cited<br />

jitteriness and 29% spoke of anxiety<br />

or irritability. Results like this have<br />

played a major role in shifting attitudes<br />

towards energy drinks in recent years,<br />

and the subsequent rise of a more<br />

natural, healthy approach to energy<br />

enhancement.<br />

Perhaps the biggest change here<br />

relates to sugar content. Excessively<br />

sweet foods and beverages are an<br />

increasing concern for consumers, and<br />

regulators alike, with the European<br />

Soft Drinks association, UNESDA,<br />

extending its 2025 sugar reduction<br />

targets by a further 10%, mirroring<br />

similar initiatives from food standards<br />

agencies around the world. In tandem<br />

with increased regulatory scrutiny,<br />

consumers are driving progress<br />

through their purchasing decisions.<br />

Close to a quarter of recent energy<br />

drink launches featured a ‘sugar free’<br />

positioning, while 15% combined the<br />

claims ‘no added sugar’ and ‘natural<br />

energy drink’. This second point<br />

brings up the equally crucial factor<br />

of ‘naturalness’. Research from dsmfirmenich<br />

found that around 80%<br />

of beverage consumers wanted to<br />

know whether a product contained<br />

natural or artificial colorants, with<br />

the former achieving a significantly<br />

higher purchase intent. When it comes<br />

to the look, feel and taste of energy<br />

drinks designed for a contemporary<br />

audience, brands clearly need to focus<br />

on blending naturalness with that all<br />

important low-sugar positioning.<br />

Attitudes are also in flux regarding<br />

the functional side of energy drinks.<br />

Consumers still want their caffeine<br />

fix, but a simple, short-term energy<br />

boost is no longer enough for some.<br />

Digestive health and immune support,<br />

for example, were cited as the most<br />

appealing functional beverage benefits<br />

by more than 70% of consumers in a<br />

recent Global Data survey, while Mintel<br />

found that almost a third of energy<br />

drink consumers would be motivated<br />

to buy a product proven to promote<br />

brain health. Vitamin and mineral<br />

content too is a central purchase<br />

driver in the energy drink segment,<br />

both in terms of classic inclusions<br />

like fatigue-fighting B vitamins, and<br />

familiar favorites like vitamin C. The<br />


Ingredients<br />

energy drink market is entering a<br />

whole new era of dynamism, creating<br />

exciting opportunities for beverage<br />

manufacturers. What brands need now<br />

is the right, high-quality ingredients to<br />

address evolving consumer priorities<br />

around taste, color, sugar content and<br />

functionality.<br />

The fundamentals: Taste,<br />

texture and color<br />

It’s been said a thousand times; taste<br />

is king. No matter how revolutionary<br />

a beverage’s proclaimed benefits are,<br />

if it cannot deliver a delicious flavor<br />

and attractive sensory experience,<br />

consumers simply won’t come back for<br />

more. The challenge for today’s energy<br />

drink formulators is balancing taste<br />

against consumer expectations for<br />

a natural and low-sugar positioning.<br />

Here we’ve seen plant-based prebiotic<br />

fibers and, more recently, fermented<br />

sweetening options come to the fore as<br />

a natural solution to creating a great<br />

taste, without excess added sugar.<br />

Nature is similarly a key inspiration<br />

in the realm of colorants. Ingredients<br />

like β-Carotene – a family of carotenoid<br />

pigments – for instance, have been<br />

used to great success to bring vibrant<br />

red, orange and yellow hues to<br />

beverages, the natural way.<br />

There are even plant-derived solutions<br />

for improving product texture – an<br />

aspect too often overlooked in energy<br />

drink formulation. Hydrocolloids<br />

such as pectin are an invaluable tool<br />

for enhancing the appearance and<br />

mouthfeel of ready-to-drink beverages,<br />

imbuing drinks with a smooth texture<br />

that lets star flavors shine and ensures<br />

all active ingredients are thoroughly<br />

suspended.<br />

The main event: Energy<br />

boosting ingredients<br />

The clue is in the name – ‘energy’<br />

drinks, even naturally positioned,<br />

multifunctional ones, still need to<br />

provide consumers with a much-needed<br />

boost. Caffeine and, to a lesser extent,<br />

B vitamins remain the front runners in<br />

this space, but producers have begun<br />

exploring the potential of alternative<br />

energy enhancers. Proteins (including<br />

collagen peptides) and amino-acids<br />

have been shown to contribute to<br />

increased satiety, as well as sports<br />

recovery benefits like reduced muscle<br />

soreness, while vitamin-like substances<br />

like Coenzyme Q-10 help support a<br />

healthy cardiovascular system.<br />

Building out the nutrition<br />

profile: Additional functional<br />

ingredients<br />

As mentioned above, consumers<br />

are looking for more than ‘empty<br />

energy’ from their beverage choices.<br />

From CBD to yerba mate extract,<br />

adaptogens to vitamins, the wide<br />

array of functional ingredients we’ve<br />

seen added to energy drinks has<br />

gone a long way towards shifting the<br />

segment’s ‘unhealthy’ reputation. The<br />

crucial point to remember here for<br />

drinks manufacturers is not just what<br />

ingredients to include, but how they<br />

are incorporated. Not all trending<br />

ingredients are easy to blend into a<br />

beverage format, requiring careful<br />

management of sweetening solutions,<br />

texturizers, energy-boosting inclusions<br />

and functional extras to create the<br />

ideal end product. It’s here where the<br />

help of an experienced ingredients<br />

partner can add real value.<br />

Single supplier, multiple<br />

benefits<br />

To stand out in the increasingly<br />

competitive energy drinks space,<br />

brands need more than just a supplier<br />

– they need a strategic partner. The<br />

most experienced players operating<br />

in food and beverage ingredients<br />

today offer concept development<br />

support, formulation expertise,<br />

regulatory and marketing advice and<br />

efficiency improvements, as well as a<br />

comprehensive portfolio of sciencebacked<br />

solutions. Just as caffeine alone<br />

isn’t enough for today’s consumers,<br />

single-ingredient suppliers should not<br />

be the first choice for beverage brands<br />

looking to cement their position in<br />

the energy drink market. At dsmfirmenich,<br />

we strive to be this ‘onestop-shop’<br />

for our customers, helping<br />

them work smarter at speed to create<br />

the next energy drink sensation.<br />

The Author<br />

Fredrik Hjelmqvist is Senior Vice President<br />

Beverages & More at dsm-firmenich<br />

1) Global Opportunity Analysis and Industry<br />

Forecast, 2020-2031, Allied Market Research<br />

2) Ghozayel M, Ghaddar A, Farhat G, Nasreddine<br />

L, Kara J, Jomaa L. Energy drinks consumption<br />

and perceptions among University<br />

Students in Beirut, Lebanon: A mixed<br />

methods approach. PLoS One. 2020 Apr<br />

30;15(4):e0232199. doi: 10.1371/journal.<br />

pone.0232199. PMID: 32353017; PMCID:<br />

PMC7192412.3)<br />

3)Ibid, Ghozayel et al, Energy drinks consumption<br />

and perceptions among University<br />

Students in Beirut, Lebanon<br />

4) UNESDA, Soft drinks industry’s sugar<br />

reduction commitments across Europe,<br />

https://www.unesda.eu/sugar-and-caloriereduction/#:~:text=UNESDA%20has%20<br />

committed%20to%20reduce,milk%20<br />

based%20and%20hot%20beverages<br />

5) Mintel GNDP database, accessed March<br />

20226)<br />

6) Future Market Insights, Soft drinks industry’s<br />

sugar reduction commitments across<br />

Europe, September 2022, https://www.<br />

futuremarketinsights.com/reports/energydrinks-market?utm_source=adwords&utm_<br />

medium=ppc&utm_source=adwords&utm_<br />

medium=ppc&id=5&gclid=CjwKCAjw38SoBh-<br />

B6EiwA8EQVLtCoM9MUCAY62vk0dM8OqDc<br />

BzECHy7n9Ks5SeLddNCs0fZgGigbr5BoCKDwQAvD_BwE<br />

7) Global coloration study, dsm-firmenich<br />

2021<br />

8) GlobalData, 2021 Q2 global consumer survey<br />

9) A year of innovation in sports and energy<br />

drinks, Mintel 202010)<br />

10) Moon J, Koh G. Clinical Evidence and<br />

Mechanisms of High-Protein Diet-Induced<br />

Weight Loss. J Obes Metab Syndr. 2020 Sep<br />

30;29(3):166-173. doi: 10.7570/jomes20028.<br />

PMID: 32699189; PMCID: PMC7539343<br />

11) Kuwaba K, Kusubata M, Taga Y, Igarashi H,<br />

Nakazato K, Mizuno K. Dietary collagen peptides<br />

alleviate exercise-induced muscle soreness<br />

in healthy middle-aged males: a randomized<br />

double-blinded crossover clinical trial. J<br />

Int Soc Sports Nutr. <strong>2023</strong> Dec;20(1):2206392.<br />

doi: 10.1080/15502783.<strong>2023</strong>.2206392. PMID:<br />

37133292; PMCID: PMC10158542.<br />

12) Saini R. Coenzyme Q10: The essential nutrient.<br />

J Pharm Bioallied Sci. 2011 Jul;3(3):466-<br />

7. doi: 10.4103/0975-7406.84471. PMID:<br />

21966175; PMCID: PMC3178961.<br />

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


Join the<br />

Ingredients<br />

biggest EU<br />

ingredient event<br />

this November<br />

IN-PERSON 28-30 November, Frankfurt, Germany<br />

fi-europe.eu/harnisch23<br />


Ingredients<br />

Synergy Flavors Celebrates 140 Years of<br />

Flavor Extraction Expertise in Italy with<br />

New Hop Essences Range in Europe<br />

Synergy Flavors is introducing a new<br />

range of hop essences to celebrate 140<br />

years of flavor extraction at its site in<br />

Trieste, Italy. Synergy acquired the site,<br />

formerly named Janoušek, in 2018, to<br />

expand its European footprint and to<br />

maintain and build on the organisation’s<br />

reputation for high quality extracts and<br />

natural flavorings.<br />

The hop essences have been developed<br />

at the site in Trieste, a result of the Italian<br />

team’s heritage in flavors and extraction<br />

of natural ingredients combined with<br />

the expertise of Synergy’s colleagues in<br />

the US. The essences, which are suitable<br />

for both alcoholic and non-alcoholic<br />

beers, are the newest addition to the<br />

Synergy Pure range, and are currently<br />

available in three varieties: Chinook, an<br />

earthy sweet hop which is well suited<br />

to ales and stouts; Centennial, which<br />

possesses floral and tropical notes,<br />

suited to pale ales, IPAs and bitters; and<br />

a hop variety from Slovenia (SL) that is<br />

best paired with pilsners and lagers due<br />

to its earthy notes and floral and fruity<br />

aromas.<br />

The hop essences comprise only hops<br />

and water to ensure a clean taste<br />

delivery without any added bitterness,<br />

and can also be used to mitigate the<br />

overly-sweet notes which can sometimes<br />

be present in non-alcoholic beers.<br />

The steam-distillation process used to<br />

extract the hop essences can help save<br />

time, reduce costs, and improve yield<br />

compared to traditional dry-hopping<br />

processes. The essences are declarable<br />

on-pack as natural hop extract.<br />

Janoušek opened its doors in October<br />

1883, as one of the world’s first suppliers<br />

of herbal extracts and natural flavorings.<br />

After 135 years of serving customers<br />

across Italy and continental Europe,<br />

Janoušek was acquired by Synergy<br />

Flavors, part of the Carbery Group, in<br />

2018. Synergy Italy has a firmly rooted<br />

connection to the community of Trieste,<br />

where it continues to deliver sustainable<br />

initiatives and provide employment<br />

opportunities. The Mayor of Muggia,<br />

Paolo Polidori, is attending the local<br />

140-year anniversary celebrations at<br />

the Synergy site to thank the company<br />

for its long-standing contribution to the<br />

area.<br />

As well as enhancing Synergy’s global<br />

portfolio of flavorings and essences, the<br />

Trieste operation also supports Carbery<br />

Group in its dairy and nutrition market<br />

offering, enabling Synergy to provide<br />

local support in Continental Europe,<br />

while improving access to the Middle<br />

East and North Africa.<br />

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


Ingredients<br />

Since the acquisition, Synergy Italy has<br />

achieved strong growth, with an 82%<br />

increase in sales revenue between April<br />

2018 and June <strong>2023</strong>. The team has also<br />

grown by 64% in the same period, with<br />

minimal staff turnover following the<br />

acquisition.<br />

Eric Zabiolle, Managing Director and<br />

Head of Sales Europe, Synergy Italy,<br />

comments: “We are very excited to<br />

be celebrating such an important<br />

anniversary in our company’s history.<br />

From the traditional extraction<br />

techniques employed by Janoušek<br />

that are still in operation today, to the<br />

modern steam distillation extraction<br />

process which we used to develop<br />

our hop essences, Synergy is proud<br />

to showcase its Italian heritage and<br />

craftsmanship. We look forward to<br />

continuing to serve food and beverage<br />

customers around the region and<br />

supporting Synergy’s global operation<br />

with Italian-made essences and<br />

flavors.”<br />

Sebastiano Pagano, CEO, Synergy<br />

Flavors Europe, comments: “140<br />

years is an impressive milestone in<br />

any company’s history, and to still be<br />

helping customers internationally with<br />

their flavor requirements is testament<br />

to the passionate and skilled people<br />

who have been part of the company’s<br />

journey over the years. We continue to<br />

invest in Synergy Italy and look forward<br />

to another 140 years of innovative taste<br />

solutions.”<br />


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users in two languages: German and English<br />

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Exclusive information around the pump and compressor<br />

industry as well as systems and components<br />

14<br />

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is published 4 times a year<br />

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Ingredients<br />

The International Brewing<br />

& Cider Awards<br />

The Oscars of the international brewing<br />

and cider world since 1886.<br />

The world’s most historic international beer and cider<br />

competition, the International Brewing & Cider Awards<br />

is expanding. For the first time in its 137-year history,<br />

the Awards will take place in Manchester, UK in March<br />

2024, which will see industry professionals gather to<br />

celebrate the extraordinary and well-crafted beers<br />

and ciders from all corners of the world.<br />

The Awards will be accompanied by a public festival –<br />

The International Brewing & Cider Festival – a two-day<br />

ticketed event for the public, showcasing the range of<br />

beers and ciders entered into the competition from<br />

around the globe.<br />

Founded in 1886, The International Brewing &<br />

Cider Awards takes place every two years and has<br />

been the gold standard in rewarding the passion<br />

and craftsmanship of breweries and<br />

cidermakers worldwide.<br />

Brewers and cidermakers are encouraged to<br />

submit their finest beers and ciders for evaluation by<br />

a panel of global judges, who are all practicing<br />

brewers and cidermakers.<br />

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


Ingredients<br />

Drinking for your Health<br />

by DONNA BERRY<br />

“Food as medicine” is gaining<br />

momentum as consumers take health<br />

into their own hands. In response,<br />

beverage formulators are exploring the<br />

use of functional ingredients. Some<br />

have scientifically proven benefits, while<br />

others have a healthful halo that has<br />

been in place since the dawn of time.<br />

And with some functional ingredients,<br />

real benefits are yet to be determined.<br />

Regardless, today’s consumers wants<br />

in. They are raising their glass, can, cup<br />

or bottle and making a toast to their<br />

wellness journey.<br />

Beverages as delivery vehicle<br />

Functional foods come in varied formats;<br />

however, the number-one delivery<br />

vehicle for functional ingredients is<br />

beverage. Providing that the functional<br />

ingredients dissolve, beverages allow for<br />

a homogenous solution with a specified<br />

amount of the functional ingredient.<br />

Juices and smoothies packed with<br />

vitamins and antioxidants fueled this<br />

trend, which is now led by energy, with<br />

immunity gaining momentum.<br />

The top-tier functional ingredients are<br />

fairly mainstream. The most common<br />

is caffeine, followed by superfoods<br />

such as blueberries and spinach, then<br />

electrolytes, antioxidants, probiotics<br />

and added protein, according to a survey<br />

of 2,000 internet users aged 18 or older<br />

conducted by Kantar Profiles/Mintel in<br />

December 2022.<br />

“While their functionality may be a<br />

known added benefit, they may not<br />

always be the intentional catalyst to<br />

consumption,” according to said Doug<br />

Resh, director-commercial marketing,<br />

T. Hasegawa USA, Cerritos, California.<br />

“Conversely, nascent functional<br />

ingredients, like prebiotics, melatonin or<br />

adaptogens, may be sought out for their<br />

benefits among their niche audiences.”<br />

Consumer preferences for “added<br />

functional benefits” vary by gender.<br />

Skin support was important to 58% of<br />

women vs. 44% of men, while muscle<br />

recovery was important to 44% of<br />

men vs. 35% of women, according<br />

to Kerry’s “Functional Forecasting:<br />

The Role and Relevance of Health-<br />

Enhancing Ingredients in Beverages<br />

and Supplements” report. Immune<br />

support, however, was universal, with<br />

53% saying they would drink beverages<br />

that contained ingredients specific to<br />

immune support.<br />

Some of the micronutrients gaining<br />

traction in new beverages are botanicals,<br />

some of which are described as<br />

adaptogens, as well as nootropics. The<br />

latter is a term with the Greek translation<br />

of “towards the mind” and refers to<br />

compounds that directly or indirectly<br />

influence cognitive brain function.<br />

Examples include ashwagandha,<br />

citicoline and green tea extract.<br />

Adaptogens, on the other hand, are a<br />

class of non-toxic herbs, mushrooms<br />

and minerals known to boost the<br />

immune system and help the body fight<br />

off the effects of stress. These plantbased<br />

compounds have been used for<br />

centuries in Chinese and Ayurvedic<br />

healing traditions. Ginseng, for example,<br />

is said to regulate the body’s response<br />

to physical or mental stress.<br />

Ashwagandha is one of the fastestgrowing<br />

nootropics in the market. It<br />

is an evergreen shrub found in India,<br />

Africa and parts of the Middle East<br />

that has long been used in Ayurvedic<br />

medicine to increase energy, improve<br />

overall health and reduce inflammation,<br />

pain and anxiety.<br />

With all of these ingredients, proper<br />

dosing is necessary for the consumer<br />

to reap any purported benefits. This<br />

is why most applications are sold as<br />

individual servings in order to guarantee<br />

a specified amount of the compound.<br />

Recent innovations<br />

Ashwagandha is one of five key<br />

ingredients in Juni, a new sparkling tea<br />

brand. Each can of Juni is infused with<br />

what the company calls its “super-5”<br />


Ingredients<br />

blend, which consists of green tea, lion’s<br />

mane, acerola cherry, reishi mushroom<br />

and ashwagandha. Juni has zero<br />

sugar and contains only five calories.<br />

The product was designed to provide<br />

calmness to the mind, a refreshing<br />

vitality to the body and a burst of<br />

brightness to the day, according to<br />

Radhi Devlukia, co-founder.<br />

San Diego, California-based Geno<br />

develops and scales sustainable<br />

materials derived from plant-based<br />

feedstocks instead of fossil fuels. The<br />

company has entered the functional<br />

foods space with a natural (R)-1,3<br />

butanediol that is a palatable, affordable<br />

and effective ketogenic ingredient,<br />

according to Terry Kitagawa, nutrition<br />

product development manager. It<br />

offers a fast and easy way to raise betahydroxybutyrate<br />

(BHB) ketone levels,<br />

the primary energy source made in the<br />

body during ketosis.<br />

Studies have shown that ketone<br />

supplementation elevates BHB levels,<br />

providing a readily available energy<br />

source that can help boost mental clarity<br />

and athletic performance. Beverages<br />

are a popular application. The ingredient<br />

is made from plant sugars using Geno’s<br />

sustainable, proprietary fermentation<br />

process. It is vegan and also free of<br />

caffeine, gluten, salt and sugar.<br />

Vitanav Inc., Washington, D.C., for<br />

example, uses natural (R)-1,3 butanediol<br />

in Kenetik, a ketone energy drink that<br />

has been shown to increase brain activity<br />

associated with focus and creativity by<br />

17%. Kenetik contains no sugar and no<br />

caffeine and is flavored with fruit and<br />

sweetened with allulose and stevia.<br />

Mainstream juices and smoothies are<br />

now adding functional ingredients that<br />

support immunity. Uncle Matt’s Organic,<br />

Clermont, Florida, for example, is<br />

rolling out Superfruit Punch. It’s made<br />

with dark sweet cherries, blueberries<br />

and black elderberry. The antioxidantboosted<br />

beverage is just 45 calories per<br />

8-ounce serving and has no cane sugar,<br />

preservatives or added flavors.<br />

Earlier in the year, the company debuted<br />

Ultimate Wellness Juice Shots in two<br />

varieties, both containing live probiotics,<br />

vitamins C and D, and zinc. The<br />

“Defense” variety combines orange and<br />

pineapple juices with 500 milligrams of<br />

anti-inflammatory whole root organic<br />

turmeric, along with black pepper, which<br />

has been shown to assist with turmeric<br />

absorption. “Immune” is orange juice<br />

packed with black elderberries.<br />

“Today’s consumer is looking to<br />

beverages as a convenient and tasty way<br />

to supplement key nutrients,” said Matt<br />

McLean, founder and chief executive<br />

officer of Uncle Matt’s Organic.<br />

Natalie’s Orchid Island Juice Co.,<br />

Fort Pierce, Florida, has added freshsqueezed<br />

tomato juice enhanced with<br />

reishi mushrooms to its lineup. The reishi<br />

mushroom is associated with a variety<br />

of potential health benefits, including<br />

boosting the immune system, reducing<br />

risk of certain cancers, reducing<br />

depression and fatigue, among others.<br />

This functional, perishable juice joins<br />

others from the company. Resilient<br />

Juice, for example, is an immuneboosting<br />

blend of vitamin C-packed<br />

blood oranges, elderberry, turmeric and<br />

ginger. Aura Juice is a blend of blood<br />

orange juice and strawberry puree<br />

enhanced with ashwagandha.<br />

Chicago, Illinois-based 120/Life, has<br />

developed a functional juice marketed<br />

under the same name. It is made with<br />

only six natural ingredients, each shown<br />

in clinical studies to improve blood<br />

pressure numbers. They have properties<br />

similar to many of the same medications<br />

prescribed by doctors, according to the<br />

company.<br />

For example, many doctors will prescribe<br />

a diuretic as a first medication against<br />

high blood pressure. 120/Life contains<br />

hibiscus, which is a natural diuretic<br />

that retains potassium. Doctors<br />

also often prescribe an angiotensinconverting-enzyme<br />

(ACE) inhibitor. The<br />

pomegranate in 120/Life is a natural<br />

ACE inhibitor.<br />

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


Ingredients<br />

“This is a beverage with a purpose,” said<br />

Ira Antelis, founder. “It allows individuals<br />

to easily and conveniently consume in<br />

the name of their health.”<br />

The other ingredients include tart<br />

cherry, which has a deep, rich flavor,<br />

and serves as a potent source of<br />

anthocyanins, which are known for<br />

their anti-inflammatory and antioxidant<br />

properties. This helps alleviate muscle<br />

soreness and support joint health.<br />

Cranberry contains an abundance<br />

of phytochemicals and supports<br />

urinary tract health. Beetroot is an<br />

earthy vegetable that is a nutritional<br />

powerhouse. It is packed with nitrates<br />

that promote healthy blood flow and aid<br />

in maintaining optimal blood pressure<br />

levels. And lastly, magnesium, which<br />

is known as nature’s calming mineral,<br />

plays a vital role in more than 300<br />

enzymatic reactions within the body.<br />

Magnesium supports muscle and nerve<br />

function, reduces fatigue and promotes<br />

relaxation. Together, these ingredients<br />

work synergistically to provide a natural<br />

and effective solution for individuals<br />

seeking to manage their blood pressure<br />

without compromising taste or<br />

convenience, according to Antelis.<br />

Sports enthusiasts and athletes have<br />

their own specific dietary desires in the<br />

beverages they consume before, during<br />

and after activity. While refuel, replenish<br />

and rehydrate are the basis of most<br />

products, the category continues to<br />

evolve as science advances.<br />

“The sports nutrition category is huge,<br />

yet there is a major void in plant-based<br />

proteins that can effectively meet an<br />

elite athlete’s needs to build muscle<br />

and fuel recovery,” said James Wilks,<br />

founder of FȲTA (pronounced as “fightah”),<br />

a portfolio of high-performance<br />

sports nutrition powders made from<br />

upcycled barley protein.<br />

The protein comes from St. Louis, Missouribased<br />

EverGrain, AB InBev’s sustainable<br />

ingredient business. EverGrain’s team<br />

of scientists spent nearly a decade<br />

developing proprietary technologies,<br />

production processes and techniques to<br />

transform spent barley grain, a nutritious<br />

byproduct of the brewing process, into<br />

a high-quality protein ingredient that<br />

is soluble and viscous without being<br />

gritty or bitter. Research shows that its<br />

bioavailability, digestibility and speed<br />

of absorption makes it appropriate for<br />

sports and nutrition beverages, according<br />

to the company.<br />

Wilks said that upcycled barley protein<br />

enabled him to finally realize his vision<br />

for creating a line of plant-based<br />

performance products. A serving<br />

contains 30 grams of protein, along with<br />

3 grams of fiber and only 1 gram added<br />

sugar with zero artificial ingredients,<br />

flavors or preservatives. It was designed<br />

to contain all of the essential amino acid<br />

amounts needed for optimal muscle<br />

build, growth and recovery and has one<br />

of the highest, fastest protein absorption<br />

levels.<br />

Another recent sports nutrition<br />

innovation comes from Nuritas, Dublin,<br />

Ireland, a company using artificial<br />

intelligence to identify, unlock, clinically<br />

test and patent peptides. The technology<br />

turns peptides into powerful and precise<br />

ingredients that elevate natural efficacy<br />

of proteins.<br />

Nuritas teamed up with GNC, Pittsburgh,<br />

Pennsylvania, to launch Beyond Raw<br />

Dynamic Whey High-Tech Protein<br />

enhanced with PeptiStrong. PeptiStrong<br />

is Nuritas’ advanced plant-based solution<br />

for muscle recovery. These patented<br />

plant peptides augment the functions of<br />

whey proteins. They have three proven<br />

actions: boost muscle protein synthesis,<br />

reduce markers associated with muscle<br />

breakdown and decrease exerciseinduced<br />

inflammation. As a result, users<br />

experience more effective workout<br />

benefits, shorter recovery times and<br />

reduced muscle fatigue, according to<br />

Nora Khaldi, founder and chief executive<br />

officer of Nuritas.<br />

“Consumers can expect to experience<br />

a reduction in fatigue in the days after<br />

training,” said Khaldi. “This enables<br />

gym-goers to train better, and to train<br />

more often; helping them to reach<br />

their personal best. Whey provides the<br />

building blocks while peptides provide<br />

the cell-signal to help the body make the<br />

best use of nutrition and superpower<br />

the results.”<br />

Resh concludes, “Consumers are thirsty<br />

for even more. They are seeking easy and<br />

versatile ways to achieve health goals<br />

through meals, snacks and anything in<br />

between.”<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 />


Processed Dates: Natural Sweetening<br />

Alternatives<br />

Ingredients<br />

Tunisia is one of the largest date<br />

exporters in the world. More than 200<br />

different date varieties grow in Tunisia,<br />

the most widespread being the Deglet<br />

Nour variety. Although the focus of<br />

Tunisian agriculture is on the export of<br />

fresh dates, the offer of processed dates<br />

is also growing. Dates can be processed<br />

into a variety of products: Syrup,<br />

powder, paste, juice from the fruits. The<br />

kernels can also be used to produce<br />

oil and coffee substitutes. The sugar<br />

alternatives such as date paste, powder<br />

and syrup impress with their taste<br />

and nutritional profile. The PAMPAT<br />

Tunisia project, implemented by the UN<br />

Industrial Development Organization<br />

(UNIDO) and financed by the Swiss State<br />

Secretariat for Economic Affairs (SECO),<br />

supports the marketing of date products<br />

on the national and international market<br />

together with other partners from the<br />

private and public sector. At this year's<br />

Anuga in Cologne, PAMPAT Tunisia<br />

organised a cooking show together with<br />

the Tunisian export promotion agency<br />

CEPEX to demonstrate the taste and<br />

uses of processed dates.<br />

2nd choice dates that cannot be sold as a<br />

fresh product are processed into natural<br />

sweeteners. Date syrup, for example, also<br />

contains minerals and vitamins from the<br />

date fruit compared to ordinary sugar<br />

(sucrose). Deglet Nour dates are rich<br />

in potassium, but also contain calcium,<br />

magnesium and B vitamins. Another<br />

advantage: date syrup has significantly<br />

fewer calories than sucrose. The date<br />

products consist mainly of fructose and<br />

retain the typical date flavor. Date syrup<br />

tastes less sweet than sugar and is good<br />

for sweetening mueslis and desserts,<br />

for example, but also as an ingredient in<br />

smoothies and mixed drinks.<br />

"We like to use alternative sweeteners<br />

in our recipes," says star chef Julia<br />

Komp from Cologne ("Sahila") at<br />

Anuga. "Especially if they contain<br />

valuable nutritional values in addition<br />

to the sweetness. Date syrup is<br />

also vegan and thus a good honey<br />

alternative. We appreciate date<br />

sweetness, also because it gives<br />

dishes an oriental touch." Date syrup<br />

is a good alternative to honey, maple<br />

syrup, agave syrup, sugar beet syrup<br />

etc. In the production process, dates<br />

are cooked and the date juice is<br />

extracted. The juice is then boiled<br />

down to syrup.<br />

Date products are still little known,<br />

but there is great potential because<br />

alternative natural, healthy and vegan<br />

sweeteners are in demand. "Almost<br />

one in three dates is not suitable for<br />

marketing as fresh dates”, explains<br />

Nuria Ackermann, Chief Technical<br />

Advisor of the PAMPAT Project (UNIDO).<br />

"And this proportion of 2nd choice dates<br />

will increase as global warming will<br />

reduce date quality. But with processed<br />

dates and the wide range of products,<br />

Tunisia has an opportunity to develop<br />

a new segment and add value. Through<br />

processing, 2nd choice dates can<br />

increase in value by five times."<br />

Examples of date products - their use and production:<br />

• Date paste: Alternative to conventional sugar. Rich in dietary fibre. Currently the main<br />

product with a production volume of around 10,000 tons<br />

• Date puree: Mainly consumed as an end product or used in fruit juices, cocktails and jams.<br />

Dates are blanched and kneaded in hot water, then cooked at low heat and crushed<br />

• Date powder: Substitute for refined sugar, especially in baking. Production steps are<br />

cleaning, pitting, drying at 70° C, grinding and sieving the dates<br />

• Liquid sugar: Alternative to sugar with a neutral taste, sweetener with high sweetening<br />

power, about 1.7 times as strong as normal sugar and low glycaemic index (11.9 g).<br />

To make it, dates are ground in water to obtain a kind of juice. The juice is purified,<br />

decolorised and concentrated by evaporation at 70° C.<br />

• Date syrup: Alternative to honey, maple syrup, etc. Juice is extracted from cooked dates,<br />

which is boiled down to syrup<br />

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


Fi Europe<br />

Step into a World of Ingredients at Fi<br />

Europe <strong>2023</strong><br />

The tastemakers of the world will come together when Fi Europe returns to Frankfurt from<br />

28-30 November.<br />

Food & beverage professionals are<br />

invited to step inside a microcosm of<br />

the ingredients world at this year’s Fi<br />

Europe. With 135 countries represented,<br />

over 25,000 visitors and 1,200 exhibitors<br />

are expected to come together under<br />

one roof, resulting in a rich, immersive<br />

opportunity to experience the energy of<br />

invention and profitable connection.<br />

This year’s event blends real-world<br />

and digital interactions through the<br />

Fi Europe Event Platform, which will<br />

be open online pre- and post-show,<br />

extending the possibilities for exhibitors<br />

and visitors to discover new business<br />

opportunities, connect with the right<br />

people and be inspired by the latest<br />

industry trends and innovations. It also<br />

allows attendees to maximize their time<br />

in Frankfurt and prepare for the onsite<br />

event by planning a personalized<br />

agenda, bookmarking sessions they<br />

want to attend and reaching out to<br />

suppliers to set up meetings.<br />

Fi Europe’s winning formula combines<br />

a bustling show floor with an insightful<br />

conference line-up. In the exhibition<br />

hall, attendees can access an unrivalled<br />

breadth of products spanning the entire<br />

food & beverage supply chain. The<br />

global exhibitor base includes many<br />

high-profile names, from all parts of the<br />

food and beverage industry.<br />

The Future of Nutrition Summit (27<br />

November) and Fi Europe Conference<br />

(28-29 November) will provide<br />

exclusive, paid-for content that cannot<br />

be accessed elsewhere. It is focused<br />

on addressing current challenges and<br />

identifying immediate opportunities<br />

in the F&B industry. Its stellar speaker<br />

line-up includes Kalina Doykova, Senior<br />

Research Analyst at Euromonitor<br />

International, and Cyrille Filott, Global<br />

Strategist at Rabobank.<br />

The Future of Nutrition Summit offers a<br />

deep dive into disruptive technologies<br />

and solutions that have the potential to<br />

reshape the industry. Delegates will hear<br />

from presenters such as Floor Buitelaar,<br />

Managing Partner at Bright Green<br />

Partners; Mario Ubiali, Founder & CEO of<br />

Thimus; and Christine Gould, Founder &<br />

CEO of Thought For Food. Free-to-attend<br />

content will be offered at the Innovation<br />

Hub and Sustainability Hub.<br />

Yannick Verry, Brand Manager, Food Ingredients<br />

Europe and Americas<br />

The growing importance of sustainability<br />

as an industry challenge will be reflected<br />

in the event highlighting issues such<br />

as sustainable sourcing, labels and<br />

transparency, regulatory compliance,<br />

ESG, gender equity, and more. As<br />

part of its ongoing commitment to<br />

sustainability, Informa has recently<br />

partnered with the international civil<br />

society organisation Solidaridad.<br />

Through the Sustainability Hub, visitors<br />

can find out how Solidaridad’s work<br />

in creating sustainable supply chains<br />

globally can help with ethical and<br />

sustainable ingredient sourcing.<br />

In addition to the numerous informal and<br />

impromptu interactions that an industry<br />

gathering on this scale provides, there<br />

will be several organized networking<br />

opportunities. Data-driven matchmaking<br />

offers a scientific approach to making<br />

connections, and female professionals<br />

can look forward to inspiring others and<br />

being inspired at the popular Women’s<br />

Networking Breakfast.<br />

As well as encouraging diversity<br />

in all forms, Fi Europe champions<br />


Fi Europe<br />

innovation and excellence through its<br />

award programmes. The Fi Innovation<br />

Awards celebrate individuals and<br />

businesses breaking new ground and<br />

making a difference in the industry.<br />

They culminate in an evening awards<br />

ceremony held on Tuesday, 28<br />

November. The Startup Innovation<br />

Challenge offers a springboard for<br />

young companies with disruptive<br />

potential. Attendees can watch these<br />

startups pitch their concepts to a panel<br />

of investors, accelerators and influential<br />

industry players at the Innovation Hub<br />

on 28 November.<br />

Yannick Verry, Brand Manager, Food<br />

Ingredients Europe and Americas, says:<br />

“This year’s Fi Europe includes all the<br />

ingredients that food and beverage<br />

tastemakers need to innovate and grow<br />

their businesses, from expert content<br />

sessions to targeted networking<br />

opportunities and a show floor<br />

brimming with ideas. I am very excited<br />

about the collective transformational<br />

power of all of these elements and<br />

cannot wait to see what creativity and<br />

connections ensue from this melting<br />

pot of talent.”<br />

A Leap Forward in Beverage Carbonation<br />

<strong>Technology</strong><br />

The cutting-edge Armfield FT102XA<br />

miniature scale carbonator and filling<br />

system will be shown at Fi Europe at<br />

Booth 3.1 B140 and is ready to amaze<br />

the industry. With a remarkable 25 years<br />

of expertise in carbonation, Armfield<br />

proudly stands at the forefront of<br />

this game-changing technology. The<br />

precision and consistency it brings to<br />

carbonation experiments in the lab<br />

promises to accelerate new product<br />

development in unprecedented ways.<br />

Tailored for carbonating and filling a<br />

wide spectrum of beverages, including<br />

soft drinks, beer, milk, and juices,<br />

this versatile system effortlessly<br />

accommodates most cans, PET, and<br />

glass bottles. Whether you're into<br />

pre-mix or post-mix operations, this<br />

remarkable machine offers it all, with<br />

the added convenience of an optional<br />

automated syrup addition for post-mix<br />

concoctions. With a new CO 2<br />

scavenging<br />

system, Carbon Dioxide can be recycled<br />

back into the product to reduce CO 2<br />

consumption.<br />

The FT102XA Carbonator boasts a userfriendly<br />

installation, setup, and operation,<br />

thanks to its intuitive touchscreen control<br />

featuring a brand-new graphical interface.<br />

This HMI empowers you to configure<br />

and store various carbonation and filling<br />

parameters with ease. The semi-automatic<br />

cleaning program has also received<br />

enhancements, ensuring swift readiness<br />

for your next product or formulation.<br />

What's even more exciting is that<br />

combining the FT102XA with the FT104X<br />

opens doors to invaluable insights for<br />

scaling up to pilot or production plant<br />

levels, revolutionizing the pace of new<br />

product development. In the realm<br />

of carbonation and filling, Armfield is<br />

leading the way with the FT102XA, an<br />

innovation that promises to redefine<br />

your beverage creation process.<br />

Armfield Ltd make a range of<br />

miniature-scale research equipment<br />

for the food and beverage industry<br />

including UHT/HTST processors, ice<br />

cream and margarine makers, spray<br />

dryer/chillers, rapid extractors, edible<br />

oils processors, aseptic fillers, and<br />

homogenisers.<br />

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


Fi Europe<br />

Sustainable Production of High-Quality<br />

Extracts with Carbon Dioxide<br />

Natural extracts are widely used in food production. They are valued for their aroma, used<br />

as a natural colouring ingredient and in food supplements, for example, for their healthpromoting<br />

properties. The range of extracts from developing and emerging countries is<br />

huge and therefore enriches the offer on the EU market. The Import Promotion Desk (IPD),<br />

a project of the German Federal Ministry for Economic Cooperation and Development<br />

(BMZ), works with small and medium-sized companies in 16 partner countries which<br />

specialise in the production of high-quality extracts. They utilise indigenous plants and<br />

regional agricultural products, such as ginger, turmeric, black cumin, coriander, cardamom<br />

and coffee. Among them are companies which use the CO 2<br />

extraction method to obtain<br />

extracts from the raw plant material. “Apotec Bay Botanical Solutions” from Egypt and<br />

“Actifs Préciuex” from Tunis are two companies that use the CO 2<br />

extraction, which will<br />

be represented at this year’s Food Ingredients Europe (FiE) from 28 to 30 November in<br />

Frankfurt at Booth 4.0 F202.<br />

Extraction under pressure<br />

CO 2<br />

extraction uses carbon dioxide as<br />

a natural and environmentally friendly<br />

solvent. In the extraction process, CO 2<br />

is used in the so-called “supercritical”<br />

state of aggregation. In this state, CO 2<br />

has the characteristics of both a gas and<br />

a liquid. Heated and compressed under<br />

very high pressure, the CO 2<br />

penetrates<br />

the smallest pores of the raw material<br />

and dissolves out the desired substance.<br />

By lowering the pressure and heating,<br />

the CO 2<br />

becomes gaseous again and<br />

volatilises completely. This is how the<br />

pure extract is released. The advantage<br />

of CO 2<br />

is that it is very versatile as a<br />

solvent. By controlling temperature and<br />

pressure, CO 2<br />

can be used for various<br />

extraction processes and produce very<br />

different extracts.<br />

Further development of this technology<br />

has made it possible to increase the<br />

pressure significantly, thus reducing the<br />

duration of the process. Hence, the use<br />

of CO 2<br />

is not only sustainable, but also<br />

very efficient.<br />

Gentle oil extraction through<br />

C0 2<br />

extraction<br />

CO 2<br />

extraction enables the production<br />

of a pure oil that requires little to<br />

no post-processing. The Tunisian<br />

company "Actifs Précieux" relies on this<br />

sustainable and energy-efficient method<br />

for extracting high-quality natural<br />

ingredients. “This environmentally<br />

friendly approach offers numerous<br />

benefits, including preservation of<br />

heat-sensitive components, no solvent<br />

residues and a longer shelf life, which<br />

ultimately leads to cleaner and safer<br />

products”, summarises Hajer Derouiche<br />

from “Actifs Préciuex”. The Tunisian<br />

company has specialised in extraction<br />

based on natural raw materials from<br />

the Mediterranean region and Africa.<br />

They make products out of ginger, black<br />

cumin, mint, coriander seed and fruits,<br />

and Aleppo pine seeds, among others.<br />

Effective separation: pure<br />

extracts<br />

“Apotec Bay Botanical Solutions” from<br />

Egypt uses the CO 2<br />

method for its<br />

natural extracts, such as extracts of<br />

coffee, capsicum pepper, black pepper,<br />

cardamom, cinnamon and many more.<br />

“The process is not only considered to<br />

be the cleanest and gentlest method of<br />

extracting. It also increases the quality<br />

of the final product as it provides<br />

effective separation of the desired<br />

substance from the other components<br />

of the plant”, says Yousra Hafez from<br />

“Apotec Bay”.<br />

Wide range of extracts with<br />

multiple uses<br />

The use of extracts in the food industry<br />

is manifold: They are used as natural<br />

flavorings, colorings and aromas.<br />

In addition, extracts are used for<br />

their nutrient profile and associated<br />

additional benefits.<br />

For example, gingerol and shogaol are<br />

extracted from the ginger root. Gingerol<br />

and shogaol are responsible for the<br />

pungent ginger flavour and have an antiinflammatory<br />

effect at the same time.<br />

This extract has strong, warm and spicy<br />

ginger aroma, with a sharp and slightly<br />

bitter taste. It is used in functional foods<br />

and beverages, among others.<br />

Black cumin extract is rich in bioactive<br />

compounds such as thymoquinone and<br />

essential fatty acids, including linoleic<br />

and oleic acids. It is used as an ingredient<br />

in functional foods.<br />

An extract with a refreshing mint aroma<br />

is obtained from mint of the Mentha<br />

Spicata plant by CO 2<br />

extraction. It is<br />

often used in the food and beverage<br />

industry as a natural flavouring.<br />


<strong>Marketing</strong><br />

Registration Opens for the 2024<br />

International Brewing & Cider Awards<br />

Entries are now open for the 2024<br />

International Brewing & Cider Awards.<br />

Brewers and cidermakers from all<br />

around the globe are encouraged to<br />

submit their finest beers and ciders into<br />

the world’s most historic international<br />

competition of its kind.<br />

The International Brewing & Cider<br />

Awards is an unparalleled competition<br />

for brewers and cidermakers to have<br />

their products evaluated by a panel of<br />

commercially practicing brewers and<br />

cidermakers. Winners gain recognition<br />

on an international stage, showcasing<br />

their product as an outstanding example<br />

of its style.<br />

Founded in 1886, the event has become<br />

a global celebration of excellence<br />

within the brewing and cider industries,<br />

attracting entries from all corners of<br />

the world – the 2021 Awards included<br />

entrants from Australia, China, Japan,<br />

Luxembourg, South Korea, Taiwan,<br />

Thailand, USA and the UK.<br />

Brewers and cidermakers can submit<br />

their product into nine beer categories<br />

with 36 classes and three cider<br />

categories with 15 classes. The classes<br />

are differentiated by alcoholic strength<br />

to ensure every beer and cider has a<br />

place in one of the broad categories,<br />

including innovative variations on style<br />

including: Sour Beer, Special Hop, and<br />

Spanish Style Cider.<br />

For the first time in 137-years, the<br />

Awards, which will be held in March 2024<br />

at Depot Mayfield, Manchester in the UK,<br />

will be accompanied by a public festival<br />

- International Brewing & Cider Festival.<br />

The festival will offer a rare opportunity<br />

for attendees to taste such a wide range<br />

of local, national and international<br />

products, including entered and awardwinning<br />

beers from the Awards.<br />

All brewers and cidermakers who<br />

enter the prestigious awards will be<br />

provided an opportunity to exhibit at the<br />

International Brewing & Cider Festival<br />

and promote their brand and tell their<br />

stories to thousands of beer and cider<br />

enthusiasts.<br />

Ruth Evans MBE, Director of the<br />

International Brewing & Cider Awards,<br />

said: “The International Brewing &<br />

Cider Awards first took place in 1886<br />

and throughout this time the integrity,<br />

professionalism and judging standards<br />

of the Awards has been unswerving,<br />

and we continue to champion the very<br />

best of the international brewing and<br />

cidermaking world.<br />

“Our competition has always been there<br />

to support the brewing industry on a<br />

not-for-profit basis and throughout our<br />

history, we have encouraged innovation<br />

and diversity within the industry. Our<br />

wide range of categories and classes<br />

are testament to our ethos of ensuring<br />

the best beers and ciders receive the<br />

recognition they truly deserve, whether<br />

they be large volume or special niche<br />

products of excellence.<br />

“The 2024 Awards promise to be even<br />

more exciting than ever before with the<br />

introduction of a public festival, and we’re<br />

encouraging all brewers and cidermakers<br />

worldwide to enter their products as soon<br />

as they can, so they do not miss out on<br />

the chance to have their beer and cider<br />

recognised as the best in the world.”<br />

Entries for the International Brewing &<br />

Cider Awards close on 1 February 2024.<br />

The judging process will take place on 19<br />

– 21 March 2024 with the medal winners<br />

being announced on 22 March 2024,<br />

followed by the two-day International<br />

Brewing & Cider Festival.<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · November <strong>2023</strong> 23

Processing<br />

How Reduced System Air Pressure<br />

Saves 16% Compressor Energy<br />

In the ever-evolving landscape of food processing, optimizing costs and reducing the<br />

carbon footprint have become key priorities. Reducing the system pressure of compressed<br />

air systems is one way to achieve this. However, all connected applications need to be<br />

configured for the lower pressure, especially the automated process valves that move<br />

sauces, pastes, and seasonings through the process. Valve supplier GEA is the first to<br />

support this agenda with a complete range of 4-bar actuators for all types of process<br />

valves, enabling more process operators to make this cost-effective, climate-friendly<br />

switch.<br />

Air itself may be free, but compressed<br />

air is more expensive than many food<br />

and beverage plant operators have<br />

realized. Energy costs are now an<br />

increasingly dominant cost factor and<br />

compressed air is regularly cited as one<br />

of the most expensive, least efficient<br />

forms of energy. According to customers<br />

of the valve supplier GEA, compressed<br />

air supply accounts for around 10% to<br />

15% of the total electricity bill in typical<br />

food processing plants, and this can add<br />

up to several 100,000 EUR per year in<br />

energy costs for compressed air alone in<br />

a plant.<br />

Low pressure – high savings<br />

Relevant technical and environmental<br />

organizations, such as the Fraunhofer<br />

Institute for Systems and Innovation<br />

Research and the German Federal<br />

Environment Agency, have studied the<br />

problem of inefficient compressed<br />

air systems and have identified<br />

significant energy savings that can<br />

be achieved by upgrading systems.<br />

Recommended improvements range<br />

from the installation of more energyefficient<br />

compressors to the use of heat<br />

exchangers for energy recovery and<br />

various programs to minimize leakage.<br />

One particularly promising step is to<br />

reduce the system pressure for the<br />

compressed air applications throughout<br />

the plant, which is a relatively simple<br />

and efficient strategy for both existing<br />

and new installations. According to<br />

a study carried out for the German<br />

Federal Environment Agency, a 1 bar<br />

reduction in system pressure can save<br />

Companies that reduce their operating pressure from 6 to 4 bar can dramatically improve the profitability<br />

and sustainability of their operations. Source: GEA<br />

around 8% of the electricity required<br />

to operate the compressor stations.<br />

This means that if the system pressure<br />

is reduced from 6 bar to 4 bar, there is<br />

a potential 16% savings in compressor<br />

electricity.<br />

Lower pressure also means less friction<br />

in the air ducts and less leakage,<br />

contributing to the 16% saving from<br />

a 2-bar reduction. Leakage losses<br />

typically account for about 10% of<br />

the total compressed air volume in<br />

medium-size operations, and a 1 bar<br />

reduction in system pressure eliminates<br />

about 1/8 of these losses, even without<br />

improving existing air leaks. Lower air<br />

pressure and less leakage also reduce<br />

the amount of laborious hygienic<br />

cleaning, conditioning and disposal of<br />

compressed air required in most food<br />

and beverage operations.<br />


Processing<br />

What does the 16% savings potential<br />

add up to? For an example plant in<br />

Germany that pays 0.30 EUR/kWh for<br />

its 800,000+ kWh of compressor energy<br />

consumption per year, the savings from<br />

a 2-bar reduction in system pressure<br />

would result in a reduction in energy<br />

costs of more than 40,000 EUR per year.<br />

Pneumatic process valves –<br />

how much pressure do they<br />

need?<br />

Reducing system air pressure in food<br />

processing plants has historically been<br />

difficult because the standard pressure<br />

used to operate pneumatic process<br />

valves has been set at 6 bar or higher<br />

to ensure safe products and processes.<br />

As a result, most plants today have<br />

their system pressure set at this 6 bar<br />

minimum, and most valves installed<br />

have been designed and implemented<br />

with 6 bar actuators.<br />

However, advances in modern<br />

valve technology have changed the<br />

perspective on safe valve operation:<br />

Today, valve actuators operating<br />

at a reduced pressure of 4 bar can<br />

deliver the same level of reliability and<br />

performance. This allows companies<br />

to achieve optimum efficiency and<br />

energy savings without compromising<br />

the effectiveness of their automated<br />

processes.<br />

Enabling more plant operators<br />

to make the switch<br />

Setting up an energy-efficient 4-bar<br />

compressed air system or upgrading<br />

an existing system is thus now possible,<br />

but it still requires that all connected<br />

equipment can be used with suitable<br />

4-bar actuators. Valve supplier GEA has<br />

made this option available for hygienic<br />

seat valves (single-seat and mixproof)<br />

covering shut-off and divert applications<br />

in hygienic food processes, as well<br />

as special valve functions and valve<br />

variants, and for all butterfly valves. The<br />

4-bar actuators can be retrofitted to<br />

GEA has launched the “Go 4 bar with GEA valve actuators” initiative: It draws attention to the often<br />

unnecessarily high operating pressure in beverage production. Rule of thumb: every bar saved results<br />

in approximately eight percent less energy consumption in the compressor station. Source: GEA<br />

existing valves and integrated into newly<br />

ordered valves or valve manifolds.<br />

A reduction to any intermediate<br />

pressure level between 6 bar and 4 bar<br />

can also be easily achieved with these<br />

4-bar actuators. This may sometimes<br />

be necessary to accommodate specific<br />

compressed air applications that<br />

require, for example, 5 bar air pressure.<br />

The improved feasibility of plant-wide<br />

4 bar valve operation allows more<br />

operators to switch to a lower system<br />

pressure, as most other equipment<br />

using compressed air in food processing<br />

operates at even lower pressures than<br />

4 bar and will not be affected by the<br />

switch. Such processes include, for<br />

instance, pumping or aerating media<br />

and ingredients, filling or emptying<br />

storage tanks, and air blast cleaning.<br />

By adopting this new approach to saving<br />

energy by reducing system pressure to 4<br />

bar, companies can significantly improve<br />

the sustainability and cost-effectiveness<br />

of their operations in the long term.<br />

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


Processing<br />

Steinecker Gets things Moving in the<br />

Tank<br />

Poseidon is a retrofittable unit for selectively recirculating beer. Originally designed to<br />

accelerate the fermentation process, Poseidon is now also popular in breweries that attach<br />

major importance to maintaining a homogeneous mix in the tank. More than 100 systems are<br />

meanwhile up and running on the shopfloor for a wide range of applications and tank sizes.<br />

The reasons why customers opt<br />

for Poseidon are many and varied,<br />

explains Johannes Eymess in an<br />

interview. He is a design engineer at<br />

Steinecker and has been involved in<br />

the project from the very beginning.<br />

Called “dynamic fermentation” when<br />

it started, it was premiered at the<br />

drinktec 2017. Stone Brewing, one<br />

of the USA’s largest craft breweries,<br />

reports on the experience they gained<br />

with Poseidon.<br />

Johannes, just imagine you’re in the<br />

lift with a brewer whom you want to<br />

get interested in Poseidon during<br />

your short ride. What do you say?<br />

It depends a bit on whether that person<br />

works in a craft brewery or in industrial<br />

beer production. In the first case, I’d<br />

say: ‘Do you also get annoyed about<br />

the losses incurred when filling dryhopped<br />

beer? Firstly because you’ve<br />

got too many hops to start with and not<br />

enough of them at the end, and also<br />

because beer trapped in the hops is left<br />

Stone Brewing’s popular Stone IPA<br />

behind in the tank? Poseidon enables<br />

you to recirculate the beer in the<br />

fermenter, thus ensuring a constantly<br />

homogeneous mix, so you get optimum<br />

quality from the first to the last drop<br />

and need smaller quantities of hops<br />

for the same flavor match. You can<br />

also interrupt beer filling and keep the<br />

particles in the beer moving.<br />

Okay, but now I’d also like to know<br />

what you would have told an industrial<br />

brewer.<br />

I would ask: ‘How about a technology<br />

that enables your company to reduce<br />

occupancy times for your tanks with<br />

certain raw materials and a high original<br />

extract?’ And I’d go on to explain<br />

how Poseidon can accelerate the<br />

fermentation process by distributing<br />

the yeast homogeneously in the beer.<br />

I’d point out that recirculation likewise<br />

speeds up beer cool-down, another<br />

important part of the process. So<br />

that’s time saved for the company in<br />

any case.<br />

Let’s talk about the development<br />

process. What was your goal at the<br />

outset?<br />

The starting point was the fermentation<br />

process which takes roughly seven days.<br />

Carbon dioxide rises as beer ferments,<br />

thus naturally keeping the yeast in<br />

suspension. Yeast will settle towards<br />

the end of fermentation, which slows<br />

down the technological processes<br />

of maturation and extract removal,<br />

meaning sugar breakdown in the beer.<br />

Poseidon can artificially keep the<br />

yeast in suspension especially in this<br />

phase, thus speeding up the processes<br />

involved. When the beer is cooled down<br />

after primary fermentation, well-mixed<br />

and less-well-mixed zones may form,<br />

depending on the tank’s geometry, i.e.<br />

the structural conditions involved. That<br />

results in different temperature layers.<br />

Poseidon uses recirculation to prevent<br />

that, thus making for optimum cooldown<br />

rates. Installation of Poseidon<br />

does not require any tank modifications<br />

or another pressure test.<br />

The concept worked very well. It was<br />

possible to reduce fermentation times<br />

from seven to five days for the first<br />

customers, with some breweries even<br />

managing four days. That is a huge<br />

advantage for a large facility with 50<br />

and more fermenters. But we also<br />

found that the reductions achievable<br />

very markedly depend on the raw<br />

materials used and on the beer’s<br />

original extract.<br />

Poseidon is meanwhile a definite<br />

hit for homogeneous mixing in the<br />

fermenter. How did this come about?<br />

We’re working with many craft brewers<br />

who add hops or aromatics to their<br />


Processing<br />

beers in cold-storage. Poseidon is<br />

fitted with a centrifugal pump able to<br />

effortlessly process such particles.<br />

That solves a problem craft brewers<br />

are faced with: that solids settle at<br />

the tank’s bottom and are no longer<br />

homogeneously distributed in the<br />

beer. We’ve had a close and longstanding<br />

relationship with some of our<br />

customers. It’s with them that we can<br />

test new ideas like this one.<br />

Your portfolio today includes a wide<br />

variety of configurations – What do<br />

customers appreciate about that?<br />

Many customers use all three openings,<br />

which offers them the widest choice<br />

of options. For example, you can start<br />

mixing in a tank that’s only partially<br />

filled or later on allow yeast to settle<br />

at the bottom while only recirculating<br />

the beer in the section above. For other<br />

customers, two openings are sufficient,<br />

and yet another group of customers<br />

particularly appreciate the displacer in<br />

the bottom tank opening. The displacer<br />

solves the problem that part of the<br />

yeast gets caught on the inner tank<br />

wall at harvesting, by creating a defined<br />

gap through which all of the yeast is<br />

discharged, so less yeast gets caught<br />

on the wall. When beer is discharged<br />

through the top opening, Poseidon acts<br />

as a yeast plug so as to ensure that only<br />

the preclarified beer above the sediment<br />

is discharged.<br />

Poseidon is easily retrofitted through the bottom tank opening.<br />

Is Poseidon custom-built for each<br />

brewery?<br />

We use standardized configurations as<br />

far as possible and offer five different<br />

sizes. Individual parameters are specified<br />

in consultation with the customers.<br />

The tank’s capacity determines its<br />

size and pipe volume flow. The middle<br />

outlet is located at a height ensuring<br />

it ends above the yeast sediment. That<br />

will in each case depend on the tank’s<br />

geometry and on how much yeast is<br />

expected to settle. The height at which<br />

the top outlet is located is limited by<br />

the distance between the hall’s floor<br />

and the bottom tank opening. That’s<br />

because everything is pre-assembled,<br />

and the internals are inserted through<br />

the bottom tank opening on site.<br />

How is Poseidon doing overall as a<br />

product?<br />

I’d say it’s a huge success. We sold more<br />

than 100 over the past five years in a<br />

wide range of sizes, to small customers<br />

brewing in the finest of craft traditions<br />

right through to large-scale enterprises.<br />

Aspects of vital importance to customers<br />

are that their tanks don’t need to be<br />

modified or undergo recertification.<br />

Poseidon in bright tanks and<br />

fermenters at Stone Brewing<br />

Stone Brewing was the first customer<br />

in the USA to take delivery of Poseidon<br />

systems. Founded in 1996, they were<br />

ranked the country’s seventh-largest<br />

craft brewer in 2022 by the Brewers<br />

Association. They have two production<br />

facilities, one in Escondido, California<br />

and one in Richmond, Virginia. Built<br />

in 2016, the Richmond brewery works<br />

with a 300-hectolitre brewhouse<br />

from Steinecker and with filling and<br />

packaging lines from Krones. “If<br />

Krones sold kegging lines, we’d most<br />

probably have bought one, too,” says<br />

Robert Kuntz, Director of Brewing<br />

Operations in Richmond, and adds: “For<br />

the new building in Richmond, we also<br />

considered other manufacturers, of<br />

course. What we really appreciate about<br />

Krones is the good engineering support<br />

we’re getting and that they have offices<br />

here in the USA. We have a lot of trust in<br />

their equipment.”<br />

At present, Stone Brewing produces<br />

about 420,000 hectoliters of craft beer<br />

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


Processing<br />

per year, and approximately 170,000<br />

in Richmond with room to expand to<br />

700,000. The brewery’s trademark is its<br />

IPAs, first and foremost the perennial<br />

bestseller Stone IPA, and of course a<br />

huge number of special releases, like<br />

the upcoming Stone Xocoveza, a hot<br />

chocolate-inspired imperial stout. In<br />

August 2022, two new 1,200-hectoliter<br />

fermenters and two bright tanks in<br />

Richmond were delivered with Poseidon.<br />

“In our process, fermentation and dryhopping<br />

are done in one vessel, which<br />

is occupied for several weeks,” explains<br />

Robert. “We want to improve mixing in<br />

the tanks with the help of Poseidon, thus<br />

accelerating our diacetyl rest and dryhopping.”<br />

This is still in the test phase,<br />

he continues and adds: “There are many<br />

factors we can fine-tune to optimize the<br />

process, and with just two tanks and a<br />

cycle time of a few weeks, it’s hard to<br />

generate a lot of data quickly. That said,<br />

the results were promising enough that<br />

we purchased ten additional fermenters<br />

and two more brights with Poseidon<br />

which were installed in August <strong>2023</strong>.”<br />

Smaller beer losses, shorter<br />

cooling times<br />

Other advantages that Poseidon<br />

offers, on the other hand, were quick<br />

Johannes Eymess, design engineer at Steinecker<br />

to materialize. For example, the times<br />

needed for cooling down to yeast<br />

harvest and before lagering have been<br />

significantly reduced since the beer in<br />

the tank can be recirculated. Poseidon<br />

also proves beneficial for the process<br />

of discharging beer from the fermenter<br />

and passing it on to the centrifuge, as<br />

Brewing Manager Matthew Poselwait<br />

reports: “We have very large amounts<br />

of hops in the fermenter for the IPAs.<br />

Without mixing, beer containing a lot<br />

of hops is passed to the centrifuge to<br />

start with, and that goes on until the<br />

centrifuge is overloaded and we must<br />

restart. Thanks to Poseidon, the beer<br />

is evenly loaded with hops and the<br />

centrifuge keeps on running without<br />

interruption. What’s more, the tank<br />

opening is no longer clogged up with<br />

hops sediment, which means beer losses<br />

are smaller.” The additional side-effect<br />

here is that hops no longer get c aught<br />

on the fermenter’s wall, so significantly<br />

less water is needed for rinsing the tank.<br />

“We have very large amounts of<br />

hops in the fermenter. Thanks to<br />

Poseidon, the beer being discharged<br />

is evenly loaded with hops, and the<br />

centrifuge is not overloaded. What’s<br />

more, our beer losses are smaller.”<br />

Matthew Poselwait<br />

Brewing Manager, Stone Brewing<br />

It is mainly the hazy beers that benefit<br />

from Poseidon mixers in the bright<br />

tank. “The hazy beers are unfiltered, or<br />

contain fruit or other aromatics,” says<br />

Matthew. “Thanks to Poseidon, they are<br />

kept moving in the bright tank, so solids<br />

won’t settle. In this way, we achieve a<br />

consistently high level of product quality<br />

for the entire tank content, and we don’t<br />

Structure of the retrofittable unit<br />

leave any beer trapped in solids behind<br />

in the tank.”<br />

Commissioning Poseidon was<br />

surprisingly easy, says the team at<br />

Stone Brewing. What’s also good, they<br />

continue, is that the system does not<br />

require a high degree of automation.<br />

That means it can easily be transferred<br />

to the sister brewery if needed. All of<br />

them gladly remember the time when<br />

the Steinecker crew commissioned<br />

Poseidon in their brewery. “We’ve<br />

forged good relationships with them. I<br />

know whom to ask and I’m sure I’ll get<br />

an answer, that’s something I greatly<br />

appreciate,” says Robert.<br />

At a glance<br />

• Optimum mixing in the tank – with or<br />

without sedimentation<br />

• Three inlet and outlet ports at defined<br />

heights -> two recirculation zones (two<br />

directions of circulation flow)<br />

• Effective dry-hopping or aromatization,<br />

thanks to homogeneous distribution<br />

• Lower losses during harvesting and<br />

particle discharge<br />

• Displacer for improved solids removal<br />

(yeast, hops, etc.)<br />

• It is possible to reduce fermentation<br />

times, depending on the raw materials<br />

used and the original extract.<br />

• Faster beer cool-down, thanks to better<br />

blending of different temperature<br />

layers<br />

• Optional: External coolers can be<br />

integrated in the recirculation loop for<br />

even faster cool-down<br />

• Fermenter sizes ranging from 100 up<br />

to 7,500 hectoliters of net volume<br />

• Five function variants<br />


We understand how you strive for constant<br />

product quality and optimized costs.<br />

Processing<br />



You are poised to meet your safety and quality<br />

requirements while optimizing resources and<br />

securing process repeatability.<br />

Endress+Hauser helps you to improve your processes:<br />

• With a hygienic, robust product portfolio that meets international standards<br />

• With access to traceable, reliable and real-time data<br />

• With a network of industry application experts that help you ensure greater<br />

plant availability throughout the product life cycle<br />

Visit us on BrauBeviale<br />

hall 6 booth 119<br />

Do you want to learn more?<br />

www.eh.digital/3G6sgex<br />

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


Brau Beviale<br />

BrauBeviale Aims to Help Increase<br />

Industry Optimization Potential<br />

BrauBeviale in Nuremberg, Germany, (28-30.11.<strong>2023</strong>) will once again offer many fascinating<br />

suggestions and options including: optimizing parts of their brewing or beverage operations,<br />

resource conservation, the effective presentation of products on the market and functional<br />

improvements to existing equipment, to name just a few examples<br />

"Optimization in the production process is always possible!"<br />

Visitors to BrauBeviale in Nuremberg (28-30.11.<strong>2023</strong>) will<br />

discover many fascinating suggestions and options including:<br />

optimizing parts of their brewing or beverage operations,<br />

resource conservation, the effective presentation of their<br />

products on the market and functional improvements to<br />

existing equipment, to name just a few examples. Any list of<br />

new products in the brewing and beverage industry will today<br />

inevitably include not only mobile and compact solutions<br />

for rapid implementation in daily operations, but also standalone<br />

machines that can easily be integrated into existing<br />

operations.<br />

Beverage cans - the new, old packaging option<br />

New solutions based on clear market demand - also in the<br />

beverage industry: when it comes to beverage packaging,<br />

market information indicates that new investment decisions<br />

are often made in favor of can filling. Medium-sized or smaller<br />

breweries are also increasingly deciding to fill their products<br />

in cans again. In this way export markets can be developed<br />

more easily, helping brewers to increase their market share,<br />

for example, can filling also works well for craft brewers. This<br />

year, a broad spectrum of exhibitors will be focusing on the<br />

presentation of new can filling equipment in order to provide<br />

these bottlers with the latest technology.<br />

In line with these trends, exhibitors at BrauBeviale offer<br />

solutions for all aspects of can and bottle decoration: Digital<br />

printing offers an exciting option for product differentiation<br />

for cans and also for crown corks. In the field of labels, reliable<br />

removability of shrink sleeve labels will also be a topic of<br />

discussion - this can be used to achieve even better material<br />

separation in the recycling process of PET bottles.<br />

Conservation of resources remains a top issue<br />

Solutions for energy saving are high on the agenda not only for<br />

exhibitors but also as part of the Expert Forum in Hall 4. With<br />

concepts for reducing electricity costs, the use of biogas from<br />

brewer's spent grain and CO 2<br />

recovery systems, topics will be<br />

addressed that hardly any brewer or beverage producer can<br />

ignore today. The question of water conservation and<br />

water reuse in brewing operations is also sure to provide<br />

new impetus for many visitors.<br />

New perspectives related to lightweight glass bottles<br />

will be equally interesting: For example, minimizing<br />

weight as part of reuse cycles makes it possible to<br />

reduce transport costs and emissions. A presentation<br />

on the subject of a returnable glass system for wine<br />

as a pay-per-use solution, including a rinsing service,<br />

points in a similar direction. The PPWR (Packaging<br />

and Packaging Waste Regulation) directive of the EU<br />

is already casting its shadow here. Details about the<br />

Expert Forum are already available online as part of the<br />

supporting programme.<br />

Quality assurance tools<br />

Suppliers of control devices will be showing that there<br />

is still room for improvement in terms of convenience<br />

and spectrum analysis during daily use in brewing or<br />

beverage production leading to higher accuracy or<br />

expanded detection fields.<br />

Photo: © NürnbergMesse / Heiko Stahl<br />

Mobile solutions for users in the lower output range<br />

or easy-to-install inline measuring devices enable<br />

parameters to be tracked promptly making accurate, live<br />

data available from the running production process.<br />


Brau Beviale<br />

Your Expert for Advanced Water<br />

treatment<br />

ATN at Brau Beviale, Hall 9 • booth 547<br />

increasing awareness of geogenic or anthropogenic emission<br />

with resulting risks, the demand for special treatments is<br />

growing day by day. To meet the increasing needs of water<br />

also sources with geogenic pollution have to be used. We also<br />

notice more and more micropollutants in our groundwater as<br />

well as in surface water being used to provide drinking water.<br />

It is necessary to use, adjust or develop treatments which<br />

allow selective elimination of single elements or chemical<br />

compounds. Nowadays, already substances such as uranium,<br />

arsenic, radium, flouoride, bromide and pesticides are being<br />

systematically eliminated. Depending on further usage this is<br />

being done by membrane process, ion exchanger, adsorption<br />

or oxidative process with UVC light without any significant<br />

changes to the characteristics of the treated water.<br />

For over 30 years now ATN is a competent partner regarding<br />

complete solutions for water treatment. This is not only a<br />

sense of pride, but also a motivation - as an ambitious family<br />

run business and specialist - to successfully support you<br />

furthermore in any aspects concerning water treatment and<br />

water saving<br />

The requirement of specific treatments increases<br />

proportionately to customer demands. Thus highly engaged<br />

teams focus on keeping their fingers on the pulse of time in<br />

order to ensure competitive advantage concerning reliability<br />

and innovation.<br />

Regardless of industry sector and complexity of challenge, ATN<br />

always stands for custom-fit solutions, meeting every single<br />

detail of requirement. Due to rising needs of water and an<br />

Along well proven ATN quality the priority is the usage of<br />

environmentally friendly technologies in sustainable, energy<br />

efficient water treatment. Clean innovation for a clean future is a<br />

philosophy, which works day by day. ATN is happy to also support<br />

your company regarding responsible use of water and with up to<br />

date technologies for water treatment we face your challenge,<br />

too. Whether consulting, engineering, production, assembly or<br />

service and maintenance – you will profit from comprehensive<br />

one stop solutions , supported by our cooperation network.<br />

As a family run business ATN is highly appreciative of a<br />

personal contact with customers. In these very hectic times<br />

taking the time for a face to face meeting is more important<br />

than ever, so any problems can be discussed on site and in<br />

no rush. Please don’t hesitate to contact them – and face any<br />

challenges together, to develop a suitable solution for any<br />

specific requirement.<br />

Superior Performance and Efficiency<br />


Rotary Screw Compressors with SIGMA PROFILE<br />

CSG series<br />

• New oil-free compressor airend: developed and manufactured by KAESER<br />

• Compressor stages with SIGMA PROFILE , food-grade PEEK coating,<br />

and vibration monitoring<br />

• Highest drive system efficiency class: (IE4, SFC: IE5)<br />

• Up to 19% greater efficiency than conventional oil-free compressors<br />

NEW<br />

Nuremberg I 28 th – 30 th November, <strong>2023</strong> I Hall 4, Stand 441<br />

www.kaeser.com<br />

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


Brau Beviale<br />

Complete Your Soft Drink Analysis<br />

Anton Paar at Brau Beviale, Hall 9 • booth 258<br />

Enter the world of Anton Paar innovation, at Brau Beviale<br />

and position your soft drink business one step ahead of the<br />

competition.<br />

Anton Paar will be showcasing the very latest in their marketleading<br />

portfolio, which covers the entire beverage production<br />

process, including soft drinks.<br />

For four decades, the company is a market leader in laboratory<br />

and process beverage analysis. An obsession with measuring<br />

perfection is the driving force behind customer satisfaction.<br />

Here are the cutting-edge Anton Paar innovations awaiting<br />

you at Brau Beviale:<br />

Performance sensors for high-efficient CIP<br />

cleaning<br />

To beverage producers, particularly CIP cleaning and heat<br />

exchangers provide significant saving potential. Here, highprecision<br />

measured values and fast response times will significantly<br />

cut down on energy and media consumption. For CIP applications,<br />

Baumer offers hygienic sensors to quickly and precisely measure<br />

parameters like conductivity, flow, temperature, filling level and<br />

pressure. Latest example is ultra-compact conductivity sensor<br />

PAC50, voted "sensor product of the year <strong>2023</strong>". Thanks to the<br />

high performance and temperature stability up to 140 degrees, the<br />

sensor is perfect for small production lines.<br />

The next stage in point level detection<br />

With PLP70 level sensor, Baumer makes continuous point<br />

level detection easier, more convenient and significantly more<br />

flexible. The potentiometric level sensor automatically adapts<br />

even to homogeneous, low-conductivity media (more than 5<br />

microsiemens/cm ) and with the large touch display ensures<br />

user-friendly process monitoring. Thanks to the extremely<br />

short response time, the sensor is ideal for applications with<br />

rapidly changing levels, such as filling processes.<br />

Simply code reading with the IDC200<br />

Fast integration and simple commissioning: At BrauBeviale,<br />

Baumer is presenting an extremely user-friendly new<br />

development for code reading, too. The IDC200 multicode<br />

reader can be easily connected to a computer via USB-C and<br />

put into operation via web interface. Thanks to Auto-setup,<br />

just one click will suffice for reading multiple different<br />

codes.<br />

PBA 5001 Soft Drink: The Packaged Beverage Analyzer<br />

• For regular and diet drinks, energy drinks, and carbonated<br />

water<br />

• Guided diet adjustments let anyone manage QC of diet<br />

products<br />

• Diet reference analysis reduced by 75 %<br />

• 100 % confidence that the sample is correctly filled<br />

• Centralized data storage and automatic inline sensor<br />

adjustment<br />

Intelligent Sensor Solutions<br />

Baumer at Brau Beviale, Hall 6 • booth 215<br />

At upcoming BrauBeviale in Nuremberg (28 - 30<br />

November),sensor expert Baumer will be presenting intelligent<br />

sensor solutions for the brewing and beverage industry. The<br />

trade show focuses on resource efficiency, which can be<br />

significantly increased with smart Baumer products. Further<br />

to their core competencies in the field of process sensor<br />

technology, Baumer is presenting their high-performance<br />

sensor solutions for packaging applications.<br />

Broad encoder portfolio for assembly line control<br />

The wear-free EB200E from the broad Baumer encoder portfolio<br />

is ideal for precise assembly line control in filling and packaging:<br />

It delivers the position and speed information via IO-Link<br />

interface. Alternatively, the sensor can be directly configured as<br />

speed monitor. Two switching outputs monitor over-speed, speed<br />

range, standstill or direction of rotation. Thanks to the compact<br />

dimensions and minimized space requirements, EB200E easily<br />

integrates into machine designs.<br />


Brau Beviale<br />

New German KEG supplier<br />

FASSKEG OCG GmbH at Brau Beviale, Hall 6 • booth 335<br />

specifications on the FASSKEG GmbH product portfolio can<br />

be found at www.fasskeg.com.<br />

The FASSKEG GmbH team will be happy to personally present<br />

all products to interested visitors at BrauBeviale <strong>2023</strong> in hall<br />

6 - stand number 6-335C.<br />

food <strong>Marketing</strong> & <strong>Technology</strong>, 139,5 x 194 mm, Sustainab. F, CC-en91-AZ322 09/23<br />

Gold Treasure Holdings Limited<br />

from Hong Kong and Gerd-Albrecht<br />

Graf have founded a 50/50 % joint<br />

venture under the name FASSKEG<br />

GmbH. Gold Treasure Holdings<br />

Limited was registered in Hong<br />

Kong in 1989 by Dr. Q.C. Lin and<br />

has thus been established for more<br />

than 30 years as a service, hops,<br />

equipment and KEG supplier for the<br />

brewing industry. Dipl.-Brewmaster<br />

Graf has been at home in equipment<br />

sales for 30 years, co-inventor of<br />

the CoolKeg and inventor of the<br />

WorldKeg.<br />

FASSKEG GmbH offers the classic<br />

stainless steel returnable KEGs<br />

certified according to CE standards<br />

and by TÜV, the BUDGETKEG<br />

and the stainless steel one-way<br />

keg WORLDKEG on the Germanspeaking<br />

and European market. As a<br />

German business partner, FASSKEG<br />

GmbH grants its customers the<br />

payment and leasing conditions<br />

customary in Europe as part of fast<br />

and reliable order processing.<br />

Due to modern manufacturing<br />

technology, sufficient production<br />

capacities and know-how in the field<br />

of welding technology, FASSKEG<br />

GmbH strives for technology<br />

and price leadership in the field<br />


KEG suppliers. Information and<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · November <strong>2023</strong>

Brau Beviale<br />

Flow-How for Process Efficiency<br />

Anderson-Negele at Brau Beviale, Hall 6 • booth 318<br />

these, Anderson-Negele is constantly expanding its Flow-<br />

How for use in new plants, but also in particular for the<br />

uncomplicated replacement of existing sensors from its own<br />

production, from GEA-Diessel or from other manufacturers.<br />

With the new solutions in the flow area, Andy-Negele<br />

completes its portfolio as a beverage instrumentation supplier.<br />

The sensor technology developed in-house and produced<br />

in the company's own factories now includes temperature,<br />

pressure, fill level, limit level, turbidity, conductivity, load<br />

cells, and also flow meters and flow monitors in the most<br />

varied of forms.<br />

Now with certification for official measuring systems according to 2014/32/<br />

EU: The IZMSA flow meter completes the "Flow-How made by Anderson-<br />

Negele".<br />

Innovative Brewing Technologies<br />

Bucher Denwel at Brau Beviale, Hall 9 • booth 532<br />

Anderson-Negele has completed the integration of GEA<br />

Diessel's electromagnetic flowmeter division. As a new<br />

solution the custody transfer version of the IZMSA flowmeter<br />

with TC 7520 certificate will be presented at Braubeviale<br />

<strong>2023</strong>. The hygiene specialist is thus taking a further step<br />

in its corporate development: hardly any other supplier can<br />

offer such a comprehensive range of sensor technology<br />

developed and produced specifically for the food, beverage<br />

and pharmaceutical industry.<br />

From receiving through processing and finishing to CIP<br />

control, the process quality and efficiency with media of<br />

varying consistencies and viscosities depend to a large<br />

extent on precise flow control. With an extensive range of<br />

individually configurable sensors, Anderson-Negele offers<br />

the most suitable solution for almost every application.<br />

The IZMSA electromagnetic flowmeter offers special<br />

functions for filling operations, such as quantity preselection<br />

control, self-monitoring with automatic fault diagnosis or<br />

separate temperature recording. As the latest version, the<br />

IZMSA will be available from Q4 <strong>2023</strong> as a custody transfer<br />

device with Evaluation Certificate TC7520 for installation in<br />

official measuring systems according to 2014/32/EU.<br />

As an inexpensive and compact all-rounder, the<br />

electromagnetic FMQ is a versatile, robust, and reliable<br />

flow meter. The performance is tailored to the needs of<br />

breweries, dairies, and other areas of the beverage industry.<br />

The optional digital IO-Link interface and the possible remote<br />

version round off the FMQ's wide range of applications.<br />

The constant further developments include the available<br />

device options (such as IO-Link, official measuring device<br />

certification, remote versions or quantity specification), the<br />

technical performance data (such as measuring accuracy up<br />

to ± 0.2 %) and the installation options (e.g. special adapter<br />

flanges for the replacement of third-party devices). With<br />

Bucher Denwel develops and produces a wide range of<br />

specialized equipment and provide engineering solutions<br />

dedicated to help brewers to optimize their processes.<br />

We build safe and reliable Cold Blocks for your brewery. Our<br />

scope includes technological design, supply of the equipment<br />

and process automation, installation, and commissioning.<br />

We offer complete new turnkey projects or upgrades and<br />

extensions of existing plants.<br />

Combining experience and innovation we supply brewing<br />

equipment such as Filtration systems, Yeast plants, Water<br />

Deaeration, Blending, Carbonation, Dosing and Hard Seltzer<br />

systems, Dealcoholisation, CIP, Cold sterilisation, Flash<br />

Pasteurization and Beer tanks.<br />

We have a global presence. Our sales and service network<br />

are always available for you to provide consultancy, technical<br />

support and after sales service. Bucher Denwel is a subsidiary<br />

of Bucher Unipektin, Swiss leading supplier of process<br />

technology for the beverage and food industry.<br />

Bucher Unipektin is your competent partner and supplier<br />

for individual machines and plant for the beverage and food<br />

industry. Several locations worldwide allow us to operate<br />


Brau Beviale<br />

efficiently in the global market. We strive for fair, long-term<br />

partnerships with our customers, employees, shareholders,<br />

and business partners. We develop innovative solutions and<br />

products based on concrete needs and new market trends. It<br />

goes without saying that ecological aspects are considered for<br />

the preservation of the environment.<br />

Cutting-edge Filling Equipment<br />

and resource-conserving<br />

packaging systems<br />

KHS at Brau Beviale, Hall 8 • booth 418<br />

• Success story Innofill Glass DRS ECO glass bottle filler<br />

• Nature MultiPack with new universal adhesive for PET bottles<br />

• Virtual training courses supplement smart service products<br />

After a four-year break the beverage industry returns to<br />

Nuremberg: at BrauBeviale from November 28 to 30 KHS will<br />

be presenting its extensive portfolio of cutting-edge filling<br />

technology and resource-conserving packaging systems.<br />

The modular Innofill Glass DRS ECO filling system will be the<br />

center of attention at KHS’ trade show booth – a veritable<br />

success story whose consumption values and product<br />

quality prove convincing. Nature MultiPack (NMP) is also<br />

setting standards as one of the most sustainable types of<br />

secondary packaging currently on the market. Following the<br />

introduction of a universal adhesive for the beverage can<br />

segment, in the future KHS will now be offering this for PET,<br />

too. The KHS portfolio is rounded off by a number of digital<br />

service products, among them intelligent systems for remote<br />

diagnosis and maintenance and a range of additional virtual<br />

training courses.<br />

The last successful trade show in Nuremberg in 2019 attracted<br />

around 40,000 visitors from 138 different countries of the<br />

world. For KHS as the second-largest exhibitor, this is reason<br />

enough to present the global beverage industry with its latest<br />

developments, as Kai Acker, CEO of KHS GmbH, emphasizes:<br />

“We’re very excited about finally returning to Nuremberg<br />

after such a long break and convincing our international<br />

trade visitors of our profitable and sustainable systems and<br />

solutions.”<br />

Pioneer in efficiency and conversing resources<br />

This is exactly where the Innofill Glass DRS ECO comes in. Since<br />

its launch in 2019, the modular glass filler has been installed<br />

many times over throughout the world. Its success is primarily<br />

attributable to its special evacuation and CO 2<br />

purging process<br />

for glass bottles. Here, during pre-evacuation air – and thus<br />

oxygen – is first removed from the containers before they are<br />

then purged with a precisely dosed amount of carbon dioxide.<br />

The result is compelling: the machinery lets less oxygen into<br />

the beer – and in doing so consumes up to 60% less CO 2<br />

. The<br />

less carbon dioxide used per filled bottle, the more efficient<br />

the filling process. “Low-oxygen filling brings product quality<br />

up to a new level and thus ensures perfect enjoyment of the<br />

beer,” explains Acker.<br />

At the trade show KHS will also be focusing on reducing<br />

packaging materials – and thus supporting the circular economy.<br />

Following the successful launch of a universal adhesive for<br />

beverage cans, KHS is now also offering this pioneering<br />

streamlined consumable for plastic bottles. Still one of the<br />

most environmentally-friendly secondary packaging styles on<br />

the market, PET containers of practically any shape, size or<br />

material thickness can now be joined together using just one<br />

type of adhesive. This is facilitated by a special process where<br />

the adhesive is foamed during application to the containers.<br />

The new system also increases the level of convenience for<br />

the consumer, as bottles are easier to separate. Moreover,<br />

the outer wall of the PET container is subjected to less stress<br />

when the pack is opened, meaning that even with lightweight<br />

bottles with a very low wall thickness overload and damage<br />

are more or less totally ruled out.<br />

Digital systems a fixed feature of the KHS service<br />

portfolio<br />

KHS is not only smart and intelligent with respect to its filling<br />

and packaging expertise; its digital service portfolio is also a<br />

feature of this year’s trade show booth. With ReDiS (Remote<br />

Diagnostic Service) the systems supplier already supplies a<br />

highly efficient method of remote maintenance. This enables<br />

system disruptions to be analyzed and remedied and software<br />

updates and modified system parameters to be uploaded to<br />

the machinery at any time on consultation with the customer.<br />

KHS provides additional help to make troubleshooting more<br />

time- and cost-effective with its ARS or Augmented Reality<br />

Service. According to the principle of ‘I see what you see’,<br />

support engineers gain a clear picture of the situation through<br />

the smart glasses worn by the user and line availability is thus<br />

quickly restored.<br />

KHS has also gone digital when it comes to training: in<br />

addition to its tried-and-tested services offered on site or<br />

at its various training centers worldwide that are now also<br />

accessible online, with its virtual training center the Dortmund<br />

engineering company has now moved one step closer to<br />

providing modern, flexible forms of learning. Here, customers<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · November September <strong>2023</strong> 35

Brau Beviale<br />

can independently master the correct operation and regular<br />

maintenance of their machines – with educational units both<br />

instructive and entertaining and accessible 24/7. Grouped<br />

under the KHS campus brand, the courses form a full blended<br />

learning package of extensive vocational and further training<br />

and human resource development measures.<br />

“With the range of digital systems and solutions constantly<br />

growing, we’re specifically expanding our service so that<br />

customers can made the best use of our future-proof<br />

technologies in day-to-day production and operate them<br />

reliably and efficiently,” says Acker.<br />

Quality Inspection of Bottles and<br />

Caps<br />

miho at Brau Beviale, Hall 7 • booth 328<br />

sector. Therefore, the hundredfold proven empty bottle<br />

inspection machine miho David 2, which has set the standards<br />

in the field of base and thread inspection, must of course not be<br />

missing. Up to 16 high-resolution color cameras are used, which<br />

also enables the all-surface inspection of angular containers<br />

with a rotary module specially developed for this task. The miho<br />

VIDIOS real-time image processing and special inspection units<br />

allow a complete, unrestricted inspection of the entire side<br />

mouth as well as the detection of external bottom chipping with<br />

unprecedented inspection results.<br />

The 360° end-of line inspection miho Allround, the bottle sorting<br />

system miho Multicon 4 and the versatile label inspection miho<br />

EC-Cam round off the exhibition booth.<br />

Decades of Beverage Expertise<br />

Krones at Brau Beviale, Hall 7A • booth 510<br />

For over 45 years, miho Inspektionssysteme GmbH has been<br />

your competent partner for all control and inspection tasks in<br />

the beverage and food industry. This year, miho GmbH will, once<br />

again, present its innovations for the future of your filling line<br />

at BrauBeviale <strong>2023</strong>.<br />

The miho Newton Optics Pro forms the "spearhead" of the<br />

innovations here. Tethered caps for non-returnable PET<br />

bottles as well as EU regulations require a completely revised<br />

inspection device for cap inspection. With its completely new<br />

lighting concept, no compromises in the use of cameras and<br />

image evaluation based on AI, it can reliably detect even the<br />

smallest non-conformity of the caps, regardless of the design.<br />

Also, the control of the angle of rotation (APA), the roll-on<br />

control, the fill level as well as the complete closure control are<br />

part of the scope.<br />

The camera illumination units miho Top-Cam, for checking<br />

the containers from above, extends the miho Multiproduct<br />

PC family. Whether checking the best-before date on the<br />

shoulder of PET containers, on the bottom of cans, checking<br />

for “sweating” on filled swing-top bottles. There are countless<br />

application possibilities!<br />

Empty bottle inspection has always been an indispensable<br />

inspection unit that is state of the art, even in the non-returnable<br />

What would a BrauBeviale be without an insight into the<br />

development forge of Steinecker? This one is all about<br />

sustainability. With Brewnomic, the Freising team has set the<br />

industry standard for some time in order to make the brewing<br />

process energy self-sufficient and CO 2<br />

neutral and offers various<br />

concepts for energy recovery, residue recycling or process water<br />

saving.<br />

However, Steinecker does not only use its decades of expertise<br />

in process engineering for beer: Also products such as vegan<br />

alternatives to milk, meat or chocolate can be produced with<br />

the technology from Freising. At the BrauBeviale, Steinecker<br />

will show for the first time a bio reactor for the biotechnological<br />

production of alternative foods based on precision fermentation<br />

or biomass production with microalgae, fungi, microorganisms<br />

or other cell cultures.<br />

At the BrauBeviale, Krones presents the latest generation of<br />

the well-known beverage mixing system Contiflow. The revised<br />

machine design includes an integrated syrup supply tank. On<br />

the one hand, syrup losses can be significantly minimised, an<br />

advantage that kicks in especially when the line and syrup room<br />

are not directly next to each other. On the other hand, depending<br />

on the tank concept, the change-over times can also be reduced,<br />

as the syrup of the next type can already be supplied in a second<br />

tank during ongoing production.<br />


New Automatic Splicing Method for<br />

all Types of Roll Labels and Labelling<br />

Systems<br />

The new JetSplice® method from<br />

Verpackungstechnik Jetter GmbH<br />

provides an innovative, automated<br />

solution for uninterrupted labelling that<br />

is intelligently designed, yet reasonably<br />

priced. It is the perfect alternative to the<br />

large and expensive systems with double<br />

dispensing heads that are commonly<br />

used in the industry at present.<br />

JetSplice® can process all types of roll<br />

labels on the market, including not only<br />

self-adhesive roll labels with liner, but also<br />

linerless self-adhesive label webs, and<br />

label webs for wet-glue or hotmelt glueing.<br />

No mechanical or<br />

optoelectronic movements<br />

Jetsplice® is based on the<br />

LabelLink® splicing process from<br />

Verpackungstechnik Jetter GmbH,<br />

which is well-established throughout<br />

the world. When the end of a label web<br />

is reached, the special LabelLink® tape<br />

at the end of the roll is automatically<br />

attached, within the splice head, to the<br />

start of a newly prepared label web, thus<br />

setting the new label web roll in motion.<br />

The LabelLink® splicing tape required<br />

for this procedure is applied to the reel<br />

core – a service provided by countless<br />

label manufacturers worldwide.<br />

There are no bumps or creases at the<br />

splice point and the label spacing at the<br />

join corresponds precisely to the label<br />

spacing throughout the roll.<br />

No mechanically or optoelectronically<br />

controlled movements of splice head<br />

components are required to splice the<br />

label webs.<br />

The JetSplice® automatic splicing<br />

process is designed in such a way that<br />

the machine operator does not have<br />

Situation immediately before the web splice: No mechanically or optoelectronically controlled movements<br />

of splice head components are required for joining the label webs (Photo: Verpackungstechnik<br />

Jetter GmbH<br />

Packaging<br />

There are no imperfections such as creases or bumps between the spliced label webs, and the label<br />

spacing at the join corresponds precisely to the label spacing throughout the roll (Photo: Verpackungstechnik<br />

Jetter GmbH<br />

perform the roll change at the time of<br />

splicing; the empty roll can be replaced<br />

at any point during the time it takes<br />

for the working roll to be processed.<br />

This reduces stress and thus potential<br />

sources of error.<br />

Energy supply only necessary<br />

for "high-speed labelling”<br />

Labelling machine manufacturers can<br />

purchase the splice head as component<br />

parts, or as a pre-assembled unit,<br />

for integration into their respective<br />

labelling systems. The components are<br />

available in two standard sizes (for tape<br />

widths of up to 100 mm and tape widths<br />

of up to 200 mm) and are suitable for<br />

both unwinding directions (clockwise<br />

or anticlockwise). The unwinder and<br />

the splicing head do not require their<br />

own power supply; the drive of the label<br />

dispenser is sufficient. A power source<br />

for the unwinder and tape buffer is only<br />

necessary in the high-speed labelling<br />

sector.<br />

For existing labelling lines in the<br />

product labelling industry, the splicing<br />

process can be optimized by erecting an<br />

independent unit next to the labelling<br />

line.<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · November <strong>2023</strong> 37

Packaging<br />

Sustainable Freshness Protection for<br />

Natural Mineral Water<br />

A noticeably longer sparkle: VILSA mineral water bottling plant relies on FreshSafe PET<br />

Plasmax coating technology from KHS for its non-returnable containers.<br />

To date, the KHS coating of wafer-thin,<br />

chemically pure glass on the inside wall<br />

of PET bottles was primarily applied<br />

to improve the quality and shelf life of<br />

sensitive soft drinks and juice. VILSA-<br />

BRUNNEN Otto Rodekohr GmbH is now<br />

the first mineral water bottling plant to<br />

profit from Plasmax technology. With<br />

this, the family business is consistently<br />

investing in its product quality and the<br />

long-lasting freshness protection of its<br />

premium beverages – and in doing so is<br />

setting standards on the market.<br />

The mineral water VILSA extracts from<br />

deep underground in Bruchhausen-Vilsen<br />

in the German federal state of Lower<br />

Saxony is over a thousand years old and<br />

naturally pure. Thick layers of clay protect<br />

the deep spring water from environmental<br />

impact and pollution. Through sustainable<br />

water ‘harvesting’ the mineral water<br />

bottling plant ensures that this precious<br />

resource is used in moderation and with<br />

great care. The company owes a lot to<br />

its natural surroundings – and wishes<br />

to give as much back, it claims. For<br />

Henning Rodekohr, CEO of the VILSA<br />

Group and a representative of the<br />

fourth generation of the family firm, the<br />

long-term protection of his spring is a<br />

fundamental concern. Besides premium<br />

mineral water containing various levels<br />

of carbon dioxide, the product portfolio<br />

also includes fruit spritzers, soda pop and<br />

near-water beverages.<br />

All varieties of VILSA mineral water have<br />

been organically certified since 2021 and<br />

are thus subject to the strictest threshold<br />

values and highest sustainability standards<br />

commonly applied on the German mineral<br />

water market. The bottler has also been<br />

provably climate-neutral since 2021. By<br />

actively promoting various sustainability<br />

measures in agriculture, in cooperation<br />

with local farmers VILSA helps to maintain<br />

a high quality of the soil and groundwater<br />

in the vicinity of its spring. This striving to<br />

protect the local environment ultimately<br />

triggered the bottler’s decision to switch<br />

over to KHS Plasmax coating technology<br />

for all non-returnable containers used to<br />

fill the VILSA brand.<br />

From the spring to natural<br />

enjoyment – perfectly conveyed<br />

taste<br />

The advantages are obvious: FreshSafe<br />

PET combines the low weight and<br />

robustness of the plastic container with<br />

the much better barrier properties of the<br />

glass bottle. The tried-and-tested system<br />

protects the bottle against oxygen<br />

pickup and carbon dioxide loss, which<br />

both extends the shelf life and increases<br />

flavor stability. Moreover, FreshSafe PET<br />

also provides a number of key positives<br />

when it comes to establishing closed<br />

recycling loops. Unlike PET bottles that<br />

contain additives to improve the barrier<br />

effect and shelf life, the KHS equipment<br />

permits full bottle-to-bottle reuse as the<br />

interior coating is completely washed<br />

off during the recycling process. “Our<br />

consumers know that in VILSA they get<br />

a naturally pure, premium mineral water.<br />

We thus aim to give each product the best<br />

possible packaging regarding quality and<br />

sustainability,” says Henning Rodekohr.<br />

“By only using FreshSafe PET for our<br />

non-returnable containers in the future,<br />

we’re consciously exploiting the benefits<br />

of glass in relation to freshness and shelf<br />

life. Our products are therefore more<br />

effectively guarded against external<br />

influences and their flavor is even better<br />

assured.”<br />

Optimum product protection<br />

Characteristic for VILSA mineral water<br />

are its pH, natural ingredients and gentle<br />

mineral content. This makes it a sensorily<br />

demanding product, however, that reacts<br />

extremely sensitively to off-flavors or<br />

sunlight. Thanks to the wafer-thin barrier<br />

of chemically pure glass in the containers,<br />

VILSA’s natural taste is now protected<br />

against oxygen pickup and loss of flavor<br />

and CO 2<br />

for a considerably longer period<br />

of time. The PET material also loses<br />

none of its proven benefits, meaning that<br />

consumers profit from top product quality.<br />

Proved sustainable and safe<br />

Back in 2019 the Lower Saxony mineral<br />

water bottling plant switched the material<br />

of all of its non-returnable bottles over to<br />

[r]PET. In adding coating technology to its<br />

plant engineering setup, the company is<br />

now continuing its drive for sustainability.<br />

Both the EPBP (European PET Bottle<br />

Platform) and North America’s APR<br />

(Association of Plastic Recyclers) have<br />

confirmed that FreshSafe PET is fully<br />

recyclable. The container’s suitability for<br />

use with foods has also been officially<br />

established by the US Food and Drug<br />

Administration or FDA, among other<br />

institutions. As the interior glass coating<br />

is less than 0.1 micrometers thick and<br />

chemically bonded to the inside wall, it is<br />

flexible. It cannot be accidentally removed<br />

or flake off when force is applied to the<br />

bottle, with the coating only separating<br />

off during the recycling process. As the<br />

coating is also completely transparent,<br />

the PET bottles retain their crystal-clear<br />

appearance.<br />

Intensive development process<br />

The first coated bottles are now being<br />

distributed to retailers, with more and<br />

more consumers able to purchase the<br />

new style of packaging and test the<br />


Packaging<br />

noticeably longer fresh taste of VILSA<br />

beverages for themselves. The market<br />

launch was preceded by an intensive<br />

development process. Although a<br />

number of well-known bottlers of<br />

challenging sensitive products such as<br />

juice or carbonated soft drinks have<br />

relied on environmentally-friendly<br />

Plasmax barrier technology for years,<br />

its use for natural organic mineral<br />

water was new to the specialists from<br />

Dortmund. At a series of workshops<br />

on site the experts from KHS steadily<br />

worked to meet requirements in the<br />

runup to the launch of FreshSafe PET for<br />

all container sizes from 0.5 to 1.5 liters.<br />

Perfectly adapted recipe<br />

ensures high quality<br />

“We ran extensive simulations to effect<br />

an optimum separation behavior of the<br />

reaction gas in the coating process and<br />

thus achieve perfect distribution of the<br />

wafer-thin glass coating in the bottle,”<br />

explains Stefan Knappmann, head of<br />

Sales for Germany and Switzerland<br />

at KHS. “Our Bottles and Shapes<br />

specialists defined the exact recipe for<br />

each container size, product and carbon<br />

dioxide level.” “Our investment and trust<br />

in KHS thus take us a big step forward,”<br />

claims Henning Rodekohr. “We’re setting<br />

new standards on the market with<br />

respect to quality and sustainability.”<br />

Most innovative part of the<br />

system<br />

To start with, a latest-generation<br />

InnoPET Blomax stretch blow molder<br />

was installed that was combined with<br />

the barrier unit to form an InnoPET<br />

FreshSafe block during the later<br />

development process. Following preform<br />

infeed, stretch blow molding, cooling<br />

and transfer, the PET bottles are coated<br />

according to the PICVD method, a<br />

process first used in the pharmaceutical<br />

industry. Here, the containers are<br />

turned upside down and passed on to<br />

the coating chamber where a reaction<br />

gas mixture is introduced into the bottle<br />

in a fine vacuum and this subsequently<br />

transformed into a plasma state by<br />

microwaves. In this state silicon oxide<br />

– the chemically pure glass commonly<br />

found in most households – is deposited<br />

on the inside of the container. At VILSA<br />

bottles are stretch blow molded and<br />

coated at a maximum rate of 24,500<br />

containers per hour. The most popular<br />

non-returnable format is the 0.75-liter<br />

bottle.<br />

Pioneering achievement for<br />

premium beverages<br />

“With the new InnoPET FreshSafe block<br />

from KHS we’re now the first mineral<br />

water bottling plant to have the most<br />

innovative barrier technology available<br />

on the market – and thus the optimum<br />

packaging system for our valuable<br />

products,” smiles Henning Rodekohr.<br />

“We collect our water from its protected<br />

source deep under the ground in a way<br />

that’s sustainable and pass it on to our<br />

consumers in a perfectly preserved<br />

state.” The plant’s personnel are still<br />

being trained and instructed by KHS<br />

employees on site, yet VILSA’s head of<br />

Production and <strong>Technology</strong> Joachim<br />

Weippert can already say that “The<br />

partnership with our colleagues from<br />

KHS has been and still is marked by a<br />

very high level of expertise and has<br />

proved extremely cooperative. The entire<br />

team got along very well throughout<br />

the entire development period, which<br />

is an important factor.” Those involved<br />

at KHS are also extremely satisfied<br />

with the project and its outcome. “Once<br />

again, we’ve been able to demonstrate<br />

our expertise in PET and successfully<br />

implement a project together with the<br />

customer. This provides the perfect basis<br />

for future further developments in this<br />

field,” concludes Stefan Knappmann.<br />

Process waste.<br />

Recycle packaging.<br />

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


Events 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 />

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Individual extraordinary SERVICE for you<br />

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WE ARE ABLE TO RATE IT for you<br />

• consulting / planning<br />

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• relocation / modification<br />

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years, or you are looking for second hand<br />


Detergents & Disinfectants<br />

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beta-Glucan Analysis<br />

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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 />

ZKZ 62006<br />

ISSN 1433-1594 Vol. 27 No. 4 November <strong>2023</strong> US $ 12 · € 12<br />

Cover: Transparency in Fermentation<br />

Reinventing the Energy Drink<br />

Reducing Air Pressure Saves Costs<br />

Preview: BrauBeviale '23<br />

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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 />


Gase<br />

Process Aids<br />

Suppliers’ Guide<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 />

Process waste.<br />

Steam Boilers<br />

Recycle packaging.<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 />

Turnkey lines for<br />

concentrate production<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, Steve Max<br />

Sebastian Martinek, Brigitte Haulena,<br />

Sabine Straka<br />

Art Director: 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 />

printed by 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 />

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


<strong>2023</strong><br />

28-30 November<br />

Frankfurt, Germany<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 • Fax: +31-20-363 2616<br />

www.figlobal.com<br />

28-30 November<br />

Nuremberg, Germany<br />

Brau Beviale<br />

NürnbergMesse GmbH<br />

Messezentrum, 90471 Nuremberg<br />

Tel.: +49 911 86 06 49 09 • Fax: +49 911 86 06 49 08<br />

www.brau-beviale.de<br />

2024<br />

19-22 March<br />

Cologne, Germany<br />

Anuga FoodTec<br />

Koelnmesse GmbH<br />

Messeplatz 1, 50679 Köln<br />

Tel: +49-221-821-0 • Fax.: +49-221-821-2574<br />

info@koelnmesse.de • www.anugafoodtec.com<br />

26-28 March<br />

Nigeria, Lagos<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 • www.fairtrade-messe.de<br />

16-18 May<br />

Ethiopia, Addis Ababa<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 />

16-24 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 />

16-19 June<br />

Iran, Tehran<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 • www.fairtrade-messe.de<br />

14-17 July<br />

Chicago, IL, USA<br />

IFT Food Expo<br />

Institute of Food Technologists<br />

252 W. Van Buren, Suite 1000,<br />

Chicago, IL 60607<br />

Tel.: +1-312-782-8424 • Fax: +1-312-782-8348<br />

www.ift.org<br />

October/November<br />

Dubai, UAE<br />

Gulfood Manufacturing<br />

Dubai World Trade Centre,<br />

PO Box 9292, Dubai, United Arab Emirates<br />

Tel: +971-4 308 6124<br />

www.gulfoodmanufacturing.com<br />

3-6 November<br />

Chicago, IL, USA<br />

Pack Expo International<br />

PMMI, 4350 North Fairfax Drive,<br />

Suite 600,<br />

Arlington, VA 22203<br />

Tel.: +1 703 243 8555 • Fax: +1 703 243 8556<br />

www.packexpo.com<br />

26-28 November<br />

Nuremberg, Germany<br />

Brau Beviale<br />

NürnbergMesse GmbH<br />

Messezentrum,<br />

90471 Nuremberg<br />

Tel.: +49 911 86 06 49 09 • Fax: +49 911 86 06 49 08<br />

www.brau-beviale.de<br />

6-8 Dedember<br />

Paris, France<br />

FiEurope<br />

UBMi BV 2015<br />

PO Box 12740, de Entree 73, Toren A<br />

1100 AS Amsterdam Zuid Oost,<br />

The Netherlands<br />

Tel.: +31-20-409 9544 • Fax: +31-20-363 2616<br />

www.ubm.com<br />

* This list of events is accurate, to the best of our knowledge. However potential visitors are recommended to check with the organizer<br />

since some details are subject to change. We make no claims to be complete and are grateful for any corrections or completions.<br />

Please contact: drink@harnisch.com<br />


The world leader<br />

of PET Oil free<br />

piston compressors<br />


Efficiency<br />

in sobriety<br />





8 & 10 BAR<br />




BY 15 %<br />



BY 50 %<br />


LIFE TIME !<br />

BRAU<br />


Nuremberg, Germany<br />

28-30/11/23<br />

Hall 7A /<br />

Stand 7A-423<br />

→<br />

→<br />




Future-proof process heat from Bosch.<br />

Visit us at the Brau Beviale in the Nürnberg Messe<br />

from 28.–30.11.<strong>2023</strong> at booth 630 in hall 7.<br />


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