drinkworld Technology + Marketing 1/2024

ZKZ 62006 

ISSN 1433-1594 Vol. 28 No. 1 March 2024 US $ 12 · € 12 

Cover: Using AI for Sustainability 

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High Demands in Mixing 

Challenges for Filling and Marking

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Editorial 

Beer in Cartons – 

Surprising Trends for 2024 

A few years ago there was an attempt 

to package beer in Germany in PET 

bottles. Environmental reasons were 

the main argument, since saving 

weight, etc. was beneficial to transport 

costs. It didn’t really catch on. You don’t 

mess with a German’s glass beer bottle. 

It cools well, it tastes good and doesn’t 

break as often as you might expect. It 

is more sustainable to reuse the same 

bottle than to make new ones, even if 

the weight is lower. If recycling is the 

question, then the answer is probably 

the aluminium can anyway. 

I find it interesting that consumers often 

provide an answer to a researcher’s 

question before it has really been 

asked. It's also true that every region 

has its own specialities regarding 

containers. Sometimes, especially in 

packaging, tradition is stronger than 

science. Other times, it is the available 

resources that limit the choice. 

A new White Paper has just been 

released by the American PMMI, 

the Association for Packaging and 

Processing Technologies. Craft Beer 

and Spirits: Success Through Packaging 

projects that metal, glass, and liquid 

cartons are projected to be the fastestgrowing 

materials used in the craft 

beer and spirits market through 2027. 

This comes as consumer demands 

for ready-to-drink, e-commerce, and 

variety and multipacks have moved the 

market to a projected 1% compound 

annual growth rate (CAGR) or 78.1 

billion unit sales from 2024 to 2027. 

“Metal already represents the lion’s share 

of craft brew and spirits packaging – 

followed by glass, then rigid plastic,” 

says Rebecca Marquez, Director, Custom 

Research, PMMI. “But liquid cartons are 

slated to grow at the fastest rate over 

this period at 2.2% CAGR.” 

Rebecca told us that these trends are 

also fueling shifts in equipment, notably 

driving higher demand for automation. 

This manifests in integrated robotics 

and end-of-line packaging operations, 

including machines like palletizers. 

"The white paper also delves into 

how variety, sustainability, and 

premiumization can provide craft 

producers with a way to stand out in a 

competitive craft market. " 

By definition craft producers are 

smaller and more innovative than major 

beverage brands. The most important 

tool they have to establish their identity 

is the package. Once established, the 

taste will then do the rest! 

Packaging features make products 

stand out on the shelf and speak 

Ian D. Healey 

Editor-in-Chief 

directly to the concerns of customers, 

while providing a variety of formats and 

sizes caters to convenience and consumer 

lifestyles. 

The white paper was compiled from 

the opinions and responses of (North 

American?) craft beer and spirits industry 

professionals. Participants were asked to 

expound on their experiences to better 

understand craft producers' packaging 

needs and the future trajectory of the craft 

industry as a whole. 

The report is available on request and 

makes fascinating reading, even though 

German beer will still be served in glass 

afterwards. 

Photo: BK 

Cheers 

www.drink-tm.com 

If you like it – subscribe! 

drinkworld Technology + Marketing · March 2024 3

Contents 

ZKZ 62006 


Issue 1 · March 2024 




Challenges for Filling and Marking 

Sustainability ranks high among breweries, with a focus on reducing CO2 

emissions and water use, alongside improving energy recovery and wastewater 

management. While the aim of bolstering sustainability was clear, 

the solution paths took the digitalization curve quickly: AI-enabled realtime 

responsiveness and flexibility. 

The cover story starts on page 6. 

Cover: GEA 

Ingredients 

10 Specialty Beverage Growth is Booming 

14 New Whiskey Flavor Range Launched 

16 New Stabilizing Systems for Ready-to-Drink 

Products 

Processing 

6 From Grain to Green: AI-Powered Sustainability 

in Brewing 

19 User Report CIP Cleaning Runs Smoothly with 

Baumer 

24 New Seamless Infusion Vessel Helps Increase 

Runtime and Yield in UHT Systems 

25 A Long-standing Partnership based on a 

Shared Commitment to Quality and Innovation 

A new natural whiskey flavor range has been launched, 

together with a whiskey cocktail flavor, designed for 

both alcoholic and low and no-alcohol RTD products. The 

new range has been created to support manufacturers 

amidst growing demand for cocktail bar-quality RTD 

options. Each whiskey flavor has a sensory description 

highlighting the key flavor attributes, so developers can 

select the right profile for their beverage. 

Find out more on page 14 

In today’s dynamic world, quality alone is not enough to 

guarantee long-standing business success. Rather than 

standing still, it is necessary to continue to evolve in 

order to deliver bespoke solutions that meet customers’ 

current – and future – needs. Martin Bauer found a likeminded 

partner to support its innovative and forwardlooking 

approach. The first mixer was purchased back in 

the 1960s, so there is a long history. 

The full story is on page 26 

4

Contents 

Departments 

3 Editorial 

22 Fax 

42 Supplier's Guide 

Events 

29 Anuga FoodTec 

41 Calendar of Events 

Packaging 

35 Tetra Pak Invests to Further Boost Recycling Across EU 

36 Cervecería y Maltería Quilmes and KHS Continue 

Decade-long Cooperation 

38 The Importance of Marking in the Brewing 

Industry: Quality, Sustainability and Productivity 

08 - 11 

25 - 28 

November 

Beverage labels need to be applied precisely and products 

must be packaged safely. Correct marking is of decisive 

importance for identification and marketing purposes. 

Traceability through the precise numbering of batches 

and the application of a sell-by date make it possible to 

react rapidly to any quality problems that may occur, or to 

recalls. In a humid production environment, the standard are 

indispensable for the marking systems used. 

See the story on page 38 

drinkworld Technology + Marketing · March 2024 ft2024-advert_92x244mm_vect.indd 1 

5 

ft2024-advert_92x244mm_vect.indd 1 12.02.24 14:29

Cover Story 

From Grain to Green: AI-Powered 

Sustainability in Brewing 

Design sprints fast-track prototype development in just five days, yet mastering 

sustainability in brewing is a marathon requiring persistence and numerous sprints. GEA 

collaborates with leading breweries, swiftly moving from prototype to a digital ally within 

a year, leveraging AI to navigate through the fog of sustainability data, aiming to meet 

ambitious ecological goals. This innovative approach marks a significant stride towards 

sustainable brewing. 

Breweries aim for resource-efficient 

production, driven by a mix of selfmotivation, 

economic needs, and public 

pressure for energy and resource 

efficiency. While significant strides in 

reducing energy and water use have 

been made, many opportunities for 

production enhancements remain 

untapped. Breweries not innovating 

their processes risk future profitability. 

GEA's collaboration with major 

breweries in an innovation workshop 

underscores a collective effort towards 

decarbonization and reduced water 

use, aiming to cut Scope 3 emissions 

by 27.5% by 2030. Sustainability ranks 

high among breweries, with a focus on 

reducing CO 2 

emissions and water use, 

alongside improving energy recovery 

and wastewater management. While 

the aim of bolstering sustainability 

was clear, the solution paths took the 

digitalization curve quickly: AI-enabled 

real-time responsiveness and flexibility. 

No rabbit out of the hat 

“We have been working with breweries 

around the world for decades. 

Despite our experience, it would be 

presumptuous to assume that GEA 

can pull a solution out of a hat,” says 

Dr. Mark Schneeberger, who heads 

the product development for brewing 

technology at GEA. “The industry needs 

to work together on a much broader 

basis; we need all perspectives along 

the value chain to question the status 

quo.” Schneeberger therefore initiated 

an innovation workshop with five wellknown 

breweries. Using a lean startup 

approach, brewing, energy, and 

digitalization experts, programmers, UX 

Harnessing sustainability KPIs in breweries 

through AI: GEA collaborates with leading 

breweries, swiftly moving from prototype to 

a digital ally within a year, leveraging AI to 

navigate through the fog of sustainability data 

in order to achieve ambitious environmental 

goals. Source: AI generated 

GEA’s InsightPartner technology marks a milestone for breweries, seamlessly integrating digital tools 

and sustainability principles into the brewing process – allowing brewers to get back to the business 

of brewing. Source: GEA 

designers, and service specialists were 

brought together with customers. The 

plan was to use a design sprint to come 

up with a prototype solution in five days 

– whatever it might look like. 

Take your time to discuss the 

problem 

What's the problem? An innovation 

process in this fast-track mode actually 

starts with a blank sheet of paper. 

After all, what is to be developed is 

defined by what exactly is needed. 

Is it engineering concepts, audits 

with letters of recommendation, the 

upgrading or renewal of technical 

equipment? Is it about continuous 

process optimization and, if necessary, 

a digital tool for this purpose? What do 

breweries need? The answer: knowledge 

– and not just columns of data, but 

6

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drinkworld Technology + Marketing · March 2024 

7

Cover Story 

well-prepared, meaningful insights. In 

practice, breweries are familiar with the 

periodic reports on sustainability KPIs: 

They are again wallpaper of numbers, 

laboriously compiled, almost impossible 

to interpret, and not suitable for timely 

intervention. An inefficiency the real 

product would have to remedy: It 

should measure, condense the data into 

meaningful information and interpret it, 

help with optimization, and convert the 

information into recommendations for 

action, such as modernization, etc. 

Sustainability is not an island 

Dr. Hassan Yazdi, an expert in customercentric 

digital product development 

at GEA, highlighted the complexity of 

sustainability, noting, “Sustainability 

remains a buzzword if we consider it as 

a single goal. We can't come up with a 

meaningful product at this buzzword 

level.” The initial single-solution 

approach evolved after the initial 

meeting, acknowledging the intertwined 

nature of brewery operations. Yazdi 

remarked, “The plant is a mix of 

everything,” stressing that interventions 

impact productivity and quality. He 

provocatively suggested that stopping 

production would be the peak of 

sustainability but clarified that the true 

aim is to pursue defensible, responsible 

solutions within the brewing process. 

The language of production 

managers 

What are we talking about? Ticked 

off. And who are we talking to? The 

target audience for this innovation 

also shifted during the design process: 

It's no longer just sustainability 

managers, but production managers 

and operators in the field. It’s the 

middle management in breweries, the 

technical managers and production 

managers, that need comparable, clear 

and reliable data to make decisions 

about production processes. In many 

places they are still struggling with 

poorly aligned legacy systems, data 

from the PLC available only after the 

fact, and tons of paperwork. Being 

responsible for the entire production 

process means managing and 

considering a huge number of complex 

processes. 

Understanding processes: GEA 

InsightPartner 

While the aim of bolstering sustainability 

was clear, the solution paths quickly 

turned towards a digital tool offering 

AI-enabled real-time responsiveness 

and flexibility. Schneeberger and Yazdi 

didn’t have to start from scratch here, 

because in 2020/2021 they developed 

GEA InsightPartner process software 

in a similar way, which generates realtime 

information – i.e. knowledge – from 

real-time data. In a nutshell, events are 

tracked and correlated in their reallife 

environment. Plant managers get 

information that has been evaluated 

in a qualified manner and presented 

in intuitive dashboards. Now, GEA has 

added an intelligent system to the 

software to analyze data, conclude 

AI’s predictive capabilities are refined with each recorded brew. This brings the brewery ever closer to 

the golden batch – the optimum brew with maximum quality and minimum resource input. Source: GEA 

potentials and suggest improving 

actions. 

Digital tool aims to balance 

interests 

Digitized breweries can use real-time 

data analysis to improve scheduling 

and capacity management. Efficiency is 

quickly improved by eliminating much of 

the manual documentation, improving 

labor, equipment, and material utilization, 

and reducing equipment maintenance 

costs through remote monitoring and 

error prevention. Responding to raw 

material fluctuations, accessing historical 

brewing data for seasonal varieties, and 

counteracting bottlenecks are all possible 

with process software, resulting in peak 

productivity and product quality that 

can be accurately calculated. “Quality 

and productivity are already shown here 

in real time,” says Yazdi. “We are now 

adding new KPIs for the sustainability 

dimension to GEA InsightPartner. We 

want to develop the ideal software that 

strikes the best possible balance in the 

triangle of productivity, quality and 

sustainability.” 

When customers become 

partners 

The design sprint is a highly intense 

maneuver for the participants. However, 

the likelihood of achieving an accurate 

result is well worth the effort. “We see this 

innovation process as a great help in asking 

the right questions, defining the right 

requirements, and ultimately arriving at a 

product that adds real value in the brewer's 

reality,” says Schneeberger. Yazdi explains, 

“Together we develop a hypothesis based 

on a prototype. And only then does the 

real product development work follow – in 

practice at the customer's site. We work 

from hypothesis to hypothesis and look 

for instrumentation.” GEA installed the 

prototype in two breweries simultaneously 

in August 2022, with a slight time lag to 

double the data, but not the probability 

of error. The practical test showed what 

is feasible and what can be implemented. 

Customers had become development 

partners. 

Harnessing sustainability KPIs 

through AI 

Within a year, the prototype has matured 

into a real solution: The 2023 update of 

8

c. U.S.A. 

Cover Story 

AI’s predictive capabilities are refined with each recorded brew. This brings the brewery ever closer to the golden batch – the optimum brew with maximum 

quality and minimum resource input. Source: GEA 

GEA InsightPartner Brewery enhances 

brewing sustainability by integrating AI 

for real-time monitoring and predictive 

analysis. It optimizes processes by 

analyzing key performance indicators 

(KPIs) related to energy and heat 

recovery, enabling mid-brew adjustments 

for energy efficiency and system balance. 

GEA InsightPartner forecasting models determine 

performance indicators in advance. Source: GEA 

The system identifies performance gaps 

and suggests improvements, bringing 

breweries closer to achieving the 

“golden batch” – a brew of the highest 

quality with minimal resource use. Just 

as students learn and improve, these AI 

elements continuously learn from each 

brew, improving their predictive accuracy 

over time. 

Embrace your digital friend – 

and get free to brew 

AI and breweries? Is it possible? 

“Technically, anything is possible,” Yazdi 

points out, referring to autonomous 

cars, which are far from being accepted 

without objection by the general public. 

The question is how ready brewers are to 

embrace these new systems. The design 

sprint made it clear that even large 

brewing companies perceive beer as a 

craft product. Brewers are brewers, not 

data analysts and AI designers. It’s this 

customer-centric approach to innovation 

that makes it possible to develop products 

for customers, not around them. 

GEA’s intelligent InsightPartner 

technology marks a milestone for 

breweries, seamlessly integrating digital 

tools and sustainability principles into 

the brewing process – allowing brewers 

to get back to the business of brewing. 

Schneeberger says: “We encourage 

breweries to see digital transformation 

not as a departure from tradition, but as 

an evolution towards a more sustainable, 

efficient, and competitive future.” 

1/24 

Vol. 38 • 31377 

ISSN 0932-2744 

ZKZ 62006 






Global Leader in Food Cutting Technology 

p a free test-cut of your product. 

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Texture Analysis in 

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Sustainable Packaging 

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1/10/24 12:18 PM 

Please visit Dr. Harnisch Publications 

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9

Ingredients 

Specialty Beverage Growth is Booming 

by DONNA BERRY 

Sales of specialty foods and beverages 

continue to grow, according to the 

Specialty Food Association (SFA), New 

York, which hosted the 48th Winter Fancy 

Food Show January 21-23, 2024, in Las 

Vegas. In the U.S., beverages are just shy 

of one-fifth of the specialty market, but 

represent some of the fastest-growing 

concepts, with coffee and tea (ready to 

drink and traditional), sparkling water 

and juices fueling growth. 

“When times are tough, people start 

treating themselves,” said Denise Purcell, 

vice president of resource development 

for SFA. “Specialty products are the 

perfect way to counteract what’s going 

on these days.” 

Specialty products refer to foods, 

beverages and confections that are of 

the highest grade, style and/or quality 

in their respective categories, according 

to SFA. Their specialty nature derives 

from a combination of some or all of 

the following qualities, the common 

denominator of which is high quality: 

uniqueness, global origin, particular 

processing (and often an intentional lack 

thereof), design, limited supply, unusual 

application/use, compelling packaging 

or channel of distribution/sale. 

“The resilient specialty food industry 

continues to thrive despite weathering 

challenges since 2020,” said Purcell. 

“While food inflation has impacted the 

market in the past couple of years, that 

is stabilizing, and the industry is poised 

for the future with several positives 

in place. Consumers have more retail 

channels in which to purchase specialty 

foods, foodservice is rebounding and 

makers are innovating with sourcing, 

ingredients and promotion.” 

Innovations from the expo floor 

Beverage exhibitors at this year’s Winter 

Fancy Food Show did not disappoint 

when it came to creativity and ingenuity. 

Most of the new products included a 

better-for-you component, such as less 

sugar and/or functional nutrition, and 

many had global flavor flair. 

Moshi, a manufacturer of craft sodas 

and sparkling teas, introduced a line 

of Asian-inspired sparkling waters. The 

line includes four varieties all made with 

natural flavors and anywhere from 7% 

to 15% (depending on variety) of real 

fruit juice for big, fresh flavor. 

Varieties include Asian Pear & White, 

which is an out-of-the-box pairing of fruit 

with savory. The White Peach & Yuzu 

showcases two modern trending Asian 

flavors with the yuzu sourced directly from 

farmers in Japan. Fuji Apple & Concord 

Grape is a marriage of a quintessential 

Asian flavor--crisp Fuji apple--with a classic 

American flavor, Concord grape. The last 

variety—Honeydew Melon & Cream—is a 

riff on a nostalgic Asian flavor pairing of 

melon and cream typically seen in East 

Asian sodas and desserts. This beverage 

is friendly for dairy-free drinkers as it uses 

only cream flavor. 

“I decided to diversify Moshi’s portfolio 

by introducing a line of Asian-inspired 

sparkling waters because we had 

customers tell us they loved our soda 

line, but found it difficult to drink 

often due to the sugar content,” said 

Alton But, founder. “Our goal when 

formulating this line was to create flavor 

combinations that are not only unique 

but also impactful in taste.” 

The new sparkling waters are naturally 

sweetened from the fruit juice. A 12- 

ounce can contains a mere 25 calories. 

“One of the things I learned in developing 

Moshi’s soda line was that our bestsellers 

10

Ingredients 

Leading process technology 

for the beverage and food 

industry 

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Hall 5.1, Stand D-041 

Anuga FoodTec 

2024, 19—22 March 

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11

Ingredients 

always featured a combination of two 

or more flavors. This was definitely 

something I wanted to incorporate with 

the sparkling water line,” But added. 

“As a former chef, I really wanted to 

include a savory element in one of the 

flavors. I thought it would be a unique 

tasting experience in a heavily saturated 

sparkling water category.” 

Trend Bev Co., also was fueled by the 

Asian culture, specifically Vietnam. 

The new-age sparkling beverage brand 

promotes wellness through innovative 

tropical fruit juices. The company has 

three lines, coconut water with juice, 

tea with juice, and simply juice. The 

carbonated drinks contain no added 

sugars or sweeteners, rather they rely 

on the sweetness of the fruits. 

Latin America tradition is what Frescos 

Naturales is all about. The company fills 

cans with traditional aguas frescas, but 

with a twist of some carbonation. The 

company honors the Latinx community 

with colorful designs, bilingual labels 

and traditional flavors. 

“There are so many Latin communities 

in the U.S., and while there is 

representation in our foods, there’s not a 

lot of healthy Latin American beverages 

in the marketplace, yet they are very 

easy to make and very good for you,” 

said Juan Stewart, founder. “We wanted 

our cans to be as colorful as our drinks, 

as our culture really. We look at our cans 

not just as a vehicle for our drink, but 

also as art work.” 

The beverages currently come in 12- 

ounce cans in six classic flavors. They 

are: guava, mango, hibiscus, passionfruit, 

pineapple and tamarind. 

“When I started, I knew I wanted to 

launch that first year with six flavors,” 

said Stewart. “I knew that once I got 

started, it would be a while until I 

launched more flavors. I have the next 

six already in my mind.” 

Venice Beach Beverage company now 

offers ready-to-drink Vitamin Iced Tea 

in five flavors: black cherry, ginger, 

ginger turmeric, lemon and peach. The 

beverages contain 13 essential vitamins 

and are all natural. That same vitamin 

blend is used in the company’s coldpressed 

Ginger Vitamin Tea, which comes 

in chai, lemon peach and turmeric. 

Silly Cow Farms, a manufacturer of 

premium hot cocoa mixes, is entering 

the ready-to-drink coffee space with 

nitro cold brew coffee with chocolate. 

Varieties are Chocolate Mocha Supreme, 

Dark Chocolate Euphoria and Sea Salt 

Caramel Mocha. 

The smooth and velvety taste of nitro 

cold brew coffee gets elevated with the 

addition of the company’s signature 

cocoa powder. “The nitrogen infusion 

adds sophistication by creating a 

delicate interplay of microbubbles and 

sweet frothiness,” according to the 

company. 

The shelf-stable beverages are 

sweetened with cane sugar. A 12- 

ounce can contains 80 to 120 calories, 

depending on variety. 

Build Brands LLC is growing its Spylt 

line of better-for-you (high protein and 

low sugar) dairy-based energy drinks. 

The 11-ounce canned line rolled out in 

2022 with two varieties of caffeinated 

chocolate milk. Light Mode has 60 

milligrams of caffeine and Dark Mode 

has 140 milligrams. This spring there 

are two new varieties: strawberry and 

vanilla. 

12

“Kids grow up drinking dairy, and as soon 

as they graduate from high school, enter 

into adulthood, they’re leaving milk 

behind. They’re gravitating to energy 

drinks,” said Josh Mendenhall, founder 

and chief brand officer. “Sometimes, 

they can be high in sugar. They could 

have other ingredients that they’re 

not familiar with. We’re introducing a 

healthy alternative to a market that’s 

saturated with unhealthy, un-nutritional 

drinks.” 

Beanhut is rolling out premium iced latte 

coffees in traditional and unique flavors, 

such as matcha and strawberry. The 

shelf-stable beverages are made with 

real dairy milk and sold in 13.5-ounce 

glass bottles. 

Traditional ready-to-drink coffee is 

getting competition with mushroom 

coffee alternatives such as new Golden 

Nest Cold Brew Mushroom Coffee. 

The ready-to-drink beverage comes in 

8-ounce cans and is made with organic 

chaga and cordyceps mushrooms, which 

are known for their high antioxidant, 

anti-inflammatory, energy-boosting and 

immune-boosting properties. 

Sen Cha Naturals, a company that 

specializes in all things matcha, is 

adding oat milk matcha powdered 

drink mixes to its portfolio. What makes 

the line special is that not only does it 

come in an original variety, there’s also 

blueberry and tropical fruit options. 

“The big takeaway is that specialty food 

has produced consistent growth every 

year through good (economic stability) 

and bad (pandemic, high inflation),” 

concluded Purcell. “People care about 

their food choices, younger generations 

are increasingly engaged consumers 

and share of grocery spending that goes 

to specialty food rises every year.” 

The Author 

Donna Berry is a food and beverage industry 

consultant and editor with over 25 years experience 

in tracking trends and advancements in 

product development. 


13

Ingredients 

New Whiskey Flavor Range Launched 

Synergy Flavours has launched a 

natural whiskey flavor range and a 

whiskey cocktail flavor, designed for 

both alcoholic and low- and no-alcohol 

ready-to-drink (RTD) products. The 

new range has been created to support 

manufacturers amidst growing demand 

for cocktail bar-quality RTD options. 

The range includes bourbon, Tennessee, 

fruity, and peaty whiskey flavors, as 

well as a traditional ‘old fashioned’ 

cocktail flavor. This flavor range offers 

manufacturers flexibility in developing 

authentic RTD products, and allows 

customization due to each flavour’s 

carefully crafted sensory profile. 

Each whiskey flavor has a sensory 

description highlighting the key flavor 

attributes, so developers can select 

the right profile for their beverage 

using this information. Partnering with 

Synergy allows manufacturers to use 

the whiskey flavors alongside other 

Synergy solutions, including natural 

flavors, extracts, and essences, to 

develop complex and premium cocktail 

bar-quality RTD products. 

Vicky Berry, Senior European Business 

Development Manager at Synergy 

Flavours, comments on the launch: “RTD 

cocktails are becoming increasingly 

popular and, interestingly, we are seeing 

more activity in both non-alcoholic 

categories and beverages at 8% alcohol 

by volume (ABV) and above. For low- and 

no-alcohol products, the new portfolio 

helps our customers create drinks 

with flavors reminiscent of alcohol, 

replicating the sophistication of whiskeybased 

options that consumers enjoy. In 

beverages at 8% ABV and above, our 

whiskey flavors help manufacturers 

to reduce the amount of whiskey they 

require in their RTD cocktail, perhaps 

opting for a less expensive alcohol 

instead, while maintaining a premium 

flavor at a lower price point.” 

Charlotte Spitzner, Flavor Research 

Analyst at Synergy, expands on the 

science behind the new flavor range: 

“Detailed analytical and sensory insights 

are crucial when creating distinct 

whiskey profiles such as these, as the 

chemistry of whiskey is complex with 

many different flavors and aromas due 

to how it is made. Our flavorists tasted 

and analyzed whiskeys from across the 

globe, then our flavor team blended 

extracts and natural aroma compounds 

to achieve the perfect balance and 

Photos: Synergy Flavours 

14

Ingredients 

profile. We’ve also developed analytical 

flavor pairing charts, which can be used 

to help our customers make informed 

flavor pairing decisions, to create 

products such as an impactful spiced 

Manhattan, Brazilian orange whiskey 

sour, or raspberry mint julep RTD, for 

example.” 

While being designed predominantly 

with beverages in mind, Synergy’s 

applications team can help manufactures 

to use the flavors in different product 

types. Charlie Heath, Applications 

Technologist at Synergy Flavours, 

elaborates, “Manufacturers can 

experiment with our versatile whiskey 

flavors outside of beverages. Adding a 

bourbon flavor to a savory sticky glaze 

works well, or using the characteristic 

old-fashioned cocktail flavor in a dairy 

or plant-based chocolate mousse for 

notes of orange and oak packs a flavour 

punch. The innovation opportunities are 

endless.” 


15

Ingredients 

New Stabilizing Systems for 

Ready-to-Drink Products 

Over the past ten years ready-todrink 

coffee beverages have shown 

steady growth worldwide. In 2023 

alone revenue rose by 4.8 percent 

to total 30.6 billion euros, and 

continues to trend upward. This is 

the conclusion of a study by market 

research institute Statista Market 

Insights. They prognosticate annual 

growth of 5.6 percent through 2027 

(CAGR 2023-2027), to a projected 38.2 

billion euros. More and more dairies 

are leveraging this potential and 

addressing the ongoing demand with 

new product ideas. Hydrosol supports 

manufacturers with stabilizing systems 

from the Stabiprime and Stabisol 

ranges. Product Manager Binia Postel 

explains: “We’ve added coffee drinks to 

our milk mixed beverage applications. 

For example, one very exciting concept 

is a protein-rich coffee drink with a 

protein content of six percent. It’s made 

of milk powder and water together with 

the customer’s instant coffee. What 

makes it special is that it is filled into 

cans and autoclaved. That means it can 

be stored without cooling. There hasn’t 

been a concept like this before. It’s 

really quite innovative.” 

According to Postel, the development 

of this protein-rich coffee drink was 

very complex. It was necessary to get 

the protein content and the acids in 

the coffee into balance, and ensure 

stability even at high temperatures. 

Hydrosol’s stabilizer experts succeeded 

at this very well. One reason is their 

many years of experience in stabilizing 

milk mixed beverages, another is 

the individual service the company 

provides. “Every coffee is different, so 

in our trials we try to use the specific 

customer’s coffee, be it instant, cold 

brew or something similar,” says Postel. 

The coffee drink can be made with fresh 

milk, or as a recombined version with 

milk powder. The recombined option is 

attractive for markets where little fresh 

milk is available. The stabilizing system 

keeps the drink stable for a long time, 

while phosphates and/or carbonates 

control the acid development. 

The finished coffee drinks can of course 

be customized individually varied, from 

different coffee intensities to seasonal 

flavours. Many ideas are possible. The 

company’s close collaboration with 

sister company OlbrichtArom makes 

flavouring problem-free. It also offers 

interesting possibilities for avoiding 

added sugar while still providing a 

certain sweetness. This is precisely 

what OlbrichtArom’s Sugar Booster 

product does, by maximizing the light 

sweetness of lactose. These ready-todrink 

solutions for coffee drinks are 

equally suitable for retail and food 

service. 

Binia Postel, Product Manager at Hydrosol 

16

Collaboration + Innovation: 

How Can Food Science and Technology 

Transform the Food System? 

Ingredients 

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food event focused on innovation, thought leadership, 

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17

Ingredients 

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18 

info@simei.it / simei.it

Processing 

User Report CIP 

Cleaning Runs 

Smoothly with Baumer 

Every day, up to 80 CIP cleaning cycles run at the Thalfang 

cooperative company of Hochwald Foods GmbH. Not every 

sensor can permanently withstand this extreme material 

stress and constant temperature jumps. Therefore, the 

German experts in condensed milk set out to find the 

perfect sensor partner for conductivity measurement - and, 

in the end, came across him after a detour. 

Your global partner 

for complex 

fluid handling 

by HOLGER THISSEN 

The milk flow never stops. Every day, 

up to 1.3 million liters rush through the 

steel pipes of the Hochwald Foods GmbH 

dairy company in the small community 

of Thalfang in the Hunsrück region of 

Germany. The precious raw material from 

the member dairy farmers is processed 

into condensed milk and canned all 

around the clock. Every minute, 600 

cans of the non-perishable, thickened 

milk come off the company's four 

canning lines, among them well-known 

German brands such as Bärenmarke and 

Glücksklee. "In Thalfang, we turn raw 

milk into condensed milk for the global 

market with all in-house processes of 

canning, sterilizing, labeling, packaging, 

storing and loading into sea freight 

containers," describes Holger Kuhn, 

Manager Electrical Engineering, the 

high level of vertical integration in the 

Thalfang factory. Hochwald Foods even 

has an own production of tin cans and 

lids. 

A major challenge in milk processing 

is the large number of deliveries and 

production batches due to increasing 

product diversity. "We process different 

qualities of milk and attach greatest 

importance to purity in origin and sorting 

," says Mr. Kuhn. The final stage in every 

delivery of raw milk by the company's 

own milk tankers is cleaning. This means 

From Thalfang to the world: Every minute, 600 cans of condensed milk leave the shop floor to enter 

the world market. Image: Hochwald 

This is how you convey 

complex media effectively 

Choosing the right pump optimizes the 

processes and reduces energy costs. 

NETZSCH offers: 

Individual consultation 

More than 70 years of experience 

Various pump technologies 

for hygienic media 

Together we will find the optimal solution for 

hygienic applications. 

Partnership does not end 

with the purchase 

Commissioning 

∙ Maintenance 

Repair 

Modernization 

 

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19-22 March, 2024 

Hall 4.1, Stand A088-B089 


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Processing 

30-40 CIP objects every day. The great 

number of production batches entails 

numerous cleaning cycles, since prior 

to processing any new batch, lines and 

tanks must be clean and hygienic. Right 

on the shop floor, Mr. Kuhn's team runs 

30-40 CIP cleaning cycles every day in 

order to prevent any standstill in milk 

processing. "No CIP cleaning means no 

canning," he says, describing the central 

role of cleaning-in-place. This must not 

happen, he says, since constantly milk 

tankers are arriving at the yard, filling 

the raw milk silos which are as high as 

a house. 

Reliable conductivity measurement 

is required to make sure CIP 

cleaning does not block production. 

Conductivity measurements monitor 

the concentration of acids and alkalis 

for the maximum cleaning effect and 

will also detect when the pipe is flooded 

with pure again at the end of a CIP cycle. 

Conductivity sensors play a crucial role 

also in phase separation. They identify 

different media and allow for collecting 

used fluids to re-enter another cycle and 

this way play an important role in saving 

resources. 

When Mr. Kuhn took over his position as 

Manager Electrical Engineering in the 

Thalfang company eight years ago, he 

quickly realized that the sensors used 

An Electrical Engineering Manager with high demands: Mr. Kuhn relies on the proven Baumer AFI 4 

sensor for conductivity measurement. Image: Baumer 

Bird's eye view of the Hochwald factory in Thalfang/Hunsrück. Every day, milk tankers deliver up to 

1.3 million kg of raw milk from member dairy farmers. Image: Hochwald 

for conductivity measurement did not 

meet his high expectations. But even 

test runs with alternative sensors did 

not present Mr. Kuhn with the desired 

results. He wanted the optimum solution 

for conductivity measurement and kept 

searching. 

In the end, the experienced Manager 

encountered the conductivity sensor he 

was looking for by chance. At some point, 

a third-party labeled CombiLyz AFI4 

ended up the workbench of the electrical 

maintenance department. Since the 

dealer didn't answer the service request, 

an employee made investigations to find 

out the manufacturer of the promising 

sensor - Baumer. Now the sensor partner 

for conductivity measurement was 

found. "After the successful test run we 

were pleased with the performance of 

the conductivity sensor, since AFI4 met 

our needs just as required," reports Mr. 

Kuhn. In addition, he was well satisfied 

with the customer service provided. 

Reliability is first among technical 

requirements. AFI4 proves itself every 

day in up to 80 CIP cleaning cycles. 

Since having started the cooperation 

with Baumer four years ago, there had 

not been a single failure of the AFI4s in 

use, neither there was a single housing 

damaged or leaking. "I'm satisfied by an 

analytical sensor working well for five 

years. That's why we are on the right 

track with the Baumer sensors," says Mr. 

Kuhn. 

Another requirement were short 

response times with high precision 

measurements in parallel. In this point 

as well, AFI4 scores high by very good 

performance: "AFI4 is very fast and is 

exactly what we need since we deploy the 

sensor also in phase separation." To him, 

this is the most important point. With 

flow volumes of 4-6 liters per second, 

fast measurement results will noticeably 

increase resource efficiency. Mr. Kuhn 

nods, "Thanks to AFI4 we minimize 

product rejects." This is also to the 

benefit of the agricultural shareholders 

since besides quality, factory efficiency 

is decisive in raw milk processing. After 

all, it is the factory objective to make 

the most of the milk supplied by their 

member dairy farmers. 

Can AFI4 guarantee such high longyear 

performance despite the high 

requirements? At Hochwald Foods, there 

are no signs at all of any performance 

loss. The technical team checks each 

sensor once a year. Out of the 47 

20

Processing 

IF ONLY SHE 

HAD KNOWN 

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Food Safety: no longer a fairy tale since 1969 

If you want to efficiently produce high-quality food that is safe to consume, 

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At Anuga FoodTec in Cologne we will present our innovative and proven 

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21


ZKZ 62006 

+49 (0)911 2018-100 

or mail us to: drink@harnisch.com 





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22

Processing 

currently deployed AFI4 sensors, a mere 

two presented drift but even within the 

tolerances. "The long-term stability is 

very good," says Mr. Kuhn. According 

to him, further AFI4 benefits are the 

rotatable touch color display, easy 

handling, compact design, switchable 

measuring ranges and adaptive 

connection system. "In addition, this 

Baumer sensor is freely configurable 

and hence allows for universal use in 

every application. This also simplifies 

and reduces spare part inventory," adds 

Mr. Kuhn who is a strong supporter of 

standardized solutions. 

As a result of the good experience 

made with AFI4, the Manager of 

Electrotechnical Engineering has 

declared the robust Baumer sensor as 

a factory standard. For the upcoming 

factory overhaul with 6 new CIP 

circulations, this means: The longterm 

stable Baumer analysis sensor 

will continue to make an important 

contribution towards smoothly running 

milk processing. For optimal process 

monitoring, AFI4 will get company and 

After a long search, Mr. Kuhn (center) encountered Baumer as the right sensor partner for conductivity 

measurement. For him, the sensor performance and the support by Baumer specialists Alexander 

Hornik (left) and Martin Leupold (right) are the perfect match. Image: Baumer 

backup by the proven Baumer PF20 flow 

sensor measuring flow velocity in CIP 

returns. This will further assure product 

quality and prevent time-consuming 

troubleshooting in the pipe system. 

Since after all, non-stop milk processing 

must be ensured in the future. 

The Author 

Holger Thissen is PR Manager at Baumer Group. 

About Hochwald 

Hochwald Foods GmbH is a subsidiary of Hochwald Milch eG (both locations in Thalfang/Hunsrück) with 3082 member dairy farmers, 

an annual milk volume of 2.17 billion kg and 1.59 billion Euros annual turnover. The cooperative dairy company employs 2065 people 

at eight plants for dairy products such as cheese, yogurt, cream, and mixed milk drinks. The Thalfang factory founded in 1932 has 

specialized in condensed milk. Every day, 800,000 to 1.3 million kg of raw milk are processed into condensed milk and canned by 

190 employees. The best-known brands rolling off the line include Bärenmarke and Glücksklee, together with other brands intended 

for the international market. 98 percent of the cans produced in Thalfang are exported, mainly to North Africa, the Middle East and 

South America. "In hot countries, non-perishable condensed milk is very popular. Less for coffee, though, but as consumer milk or in 

tea," says Mr. Kuhn, Manager Electrical Engineering at the Thalfang factory. 

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2024 

23

Processing 

New Seamless Infusion Vessel Helps 

Increase Runtime and Yield in UHT 

Systems 

The design results in more sustainable operations, less waste and more product output 

SPX FLOW’s APV brand has released 

the Seamless Infusion VesselTM to help 

UHT (Ultra High Temperature) infusion 

systems have longer running times, less 

product waste and more yield. Dairy, 

plant-based and beverage producers 

often struggle with product fouling or 

buildup during UHT processing. The 

Seamless Infusion Vessel can help and, 

in turn, increase efficiency and system 

performance. 

UHT infusion systems process many 

popular products, including dairy 

(milk, cream and ice cream), plantbased 

beverages (soy, oat and almond 

drinks) and specialized nutrition foods 

(liquid meals, protein drinks and infant 

formula). 

Benefits of the Seamless 

Infusion Vessel 

Instead of the traditional clamp 

connection, the seamless connection 

links the vessel bottom and pump 

housing in UHT infusion systems without 

a sealing gasket and has better watercooling 

on the pump casing and impeller. 

This results in: 

• No product build-up and decreased 

product loss: With less fouling, there 

are fewer stoppages for CIP (Cleaning- 

In-Place), which can take up to two 

hours per cleaning. 

• Longer production runs before 

cleaning: Systems have shown 

20% longer running time using the 

Seamless Infusion Vessel. That’s an 

estimated 100 additional production 

hours and approximately 1.3 million 

more liters of milk produced yearly for 

a 12,000-liter-per-hour plant. 

• Increased system efficiency and 

overall sustainability: In a plant that 

can produce 12,000 liters per hour, this 

means 30 fewer CIP cycles per year, 

which lowers product waste, energy, 

water and detergent consumption. 

René Nielsen, Global Technical Sales 

Manager UHT & Integrated Projects: 

“Product fouling, and its associated 

problems, is an area of concern for 

many of our customers they would like 

to see improved. We listened, and the 

Seamless Infusion Vessel was born. The 

teams at SPX FLOW and our brands, 

like APV, are committed to continuous 

innovation to find new ways to meet the 

needs of our customers. We fulfill these 

needs by seeking continuous product 

and design improvement in all aspects 

of processing systems.” 

Photos: SPX FLOW 

24

Processing 

A Long-standing Partnership based on 

a Shared Commitment to Quality and 

Innovation 

Founded over 90 years ago, the German company Martin Bauer has never lost sight of its 

traditional values such as quality, responsible sourcing and a passion for nature. However, 

the organization has continued to evolve over the past nine decades, with its focus on 

innovation and creativity delivering solutions for successful products of tomorrow. Since the 

late 1960s, it has been supported by numerous processing solutions and systems from within 

the Hosokawa Micron Group. The results of this partnership between two like-minded global 

companies are clear evidence of the fact that, when it comes to business success, ‘longstanding’ 

is definitely not the same as ‘standing still’. 

Built on a passion and love for nature, 

Martin Bauer GmbH & Co KG has stood 

for expertise in botanical products 

since 1930. The group has expanded 

steadily over the years from its humble 

beginnings as a herb processing plant 

founded by Mr. Martin Bauer himself, at 

the age of 28, in the Bavarian hinterland. 

Today, the company has grown into 

a multinational enterprise with more 

than 2,500 employees, operating more 

than 20 manufacturing sites around the 

world and generating a consolidated 

annual turnover of more than €550 

million. Part of the company’s success is 

built on its commitment to responsibly 

sourced, high-quality botanicals such as 

peppermint, hibiscus, rooibos and mate. 

These raw materials are processed 

using rigorous, certified methods into 

a wide range of products for Martin 

Bauer’s customers: manufacturers 

in industries including tea and other 

beverages, a wide variety of food 

products, animal nutrition, cosmetics 

and pharmaceuticals. 

But in today’s dynamic world, quality 

alone is not enough to guarantee longstanding 

business success. Rather than 

standing still, it is necessary to continue 

to evolve in order to deliver bespoke 

solutions that meet customers’ current 

– and future – needs. In the Hosokawa 

Micron Group, Martin Bauer found a likeminded 

partner to support its innovative 

and forward-looking approach. “The first 

time we sold a mixer to Martin Bauer 

was back in the 1960s, so we have a long 

history together,” says Daan Goris, Team 

Thomas Weber, Head of Process Engineering at Martin Bauer, next to a Hosokawa Micron mixer 

Manager Food at Hosokawa Micron BV in 

the Netherlands. Like 

Case Study 

Martin Bauer, the Hosokawa Micron 

Group has a global presence, with 

facilities for research, engineering, 

manufacturing and service throughout 

Asia/Oceania, the Americas and Europe. 

“I have worked at Martin Bauer for more 

than 22 years and my relationship with 

the people within the Hosokawa Micron 

Group has always been characterized 

by partnership. In fact, I have known 

some of them for nearly my whole 

working life,” states Thomas Weber, 

Head of Process Engineering at Martin 

Bauer. “Cooperation for such a long time 

leads to a general understanding of our 

needs and our standards. The people at 

Hosokawa know what is important for 

us, even if it’s not explicitly mentioned.” 

“We regard the company as a leading 

supplier in terms of technology and 

quality. Wherever we face the highest 

demands on our equipment, we know 

we can rely on Hosokawa. We use a 

huge variety of mixers and mills in our 

company sites, in countries ranging from 

Poland to Turkey as well as Germany,” 

he continues. 

Minimizing waste 

Some of those machines are supplied 

by Germany-based Hosokawa Alpine 

for use in the early stages of Martin 

Bauer’s production process. “. For tea, 

which accounts for the lion’s share of 

our business, we appreciate the mills' 


25

Processing 

easy setup for different products, easy 

maintenance and low abrasive wear,” 

adds Weber. 

“Dust is a major waste product in 

the tea industry,” explains Benedikt 

Kapinos, Sales Manager in the Food 

Division of Hosokawa Alpine AG in 

Germany. “Hosokawa machines are built 

to minimize the dust produced in the 

grinding process.” 

High demands on the mixing technology 

The next process step for Martin Bauer 

is mixing. According to Goris, there are a 

number of factors to take into account, 

especially when mixing multiple 

components to make a composition for 

a tea blend, for example: “During the 

milling step, one aim is to mix them all 

together smoothly without creating 

dust. Since the components can be 

quite fragile, very gentle mixing may 

be required in order to preserve all the 

unique properties and characteristics. 

It also is important to achieve good 

evenness and uniform accuracy in the 

composition,” he says. “All this places 

high demands on the 

mixing technology to achieve the 

optimum quality. Our mixers offer the 

ideal solution in this kind of scenario 

thanks to their low-intensity mixing. 

Moreover, because they are available in 

a range of sizes, they offer Martin Bauer 

the flexibility to adapt each mixing 

Weber, standing next to a Hosokawa Alpine mill 

operation to the required volumes,” 

adds Goris. 

Shared focus on sustainability 

The fact that the two companies Martin 

Bauer and Hosokawa share a number 

of values provides a strong foundation 

for their common history. “We can all 

draw on many decades of experience. 

Martin Bauer was founded 90 years ago, 

while Hosokawa Micron is celebrating its 

hundredth anniversary in 2023 and at 

Hosokawa Alpine we have been around 

for 125 years,” states Kapinos. “Besides 

that, we definitely have some similar 

genes and share the same mindset in 

several respects,” he continues. 

One example of a shared value is 

sustainability, which is high on the 

agenda at both companies. “Whether for 

cutting, milling or mixing, all Hosokawa 

technology is engineered to the highest 

standards and designed to use as little 

energy as possible,” comments Goris. 

“We also have various sustainability 

projects of our own, such as 4,500 

m2 of solar panels on the roof of the 

production halls at Hosokawa Alpine. In 

Doetinchem, we’ve reduced the energy 

consumption of our operations by 

installing solutions such as LED lighting 

and a new central pressurized air system, 

and we’ve launched various initiatives 

to reduce the carbon footprint of our 

core machine-building process, such as 

by modernizing the CNC machine park, 

improving our internal logistics and 

redesigning our supply chain network for 

machines and spare parts. Moreover, our 

ISO 14001 environmental management 

certificate helps us to support Martin 

Bauer’s sustainability efforts.” 

In 2020, Martin Bauer published its first 

sustainability report documenting its 

short-term, medium-term and long-term 

goals alongside a broad spectrum of 

measures in the area of sustainability. 

In fact, the company recently received 

a 2022 Hallbars Sustainability Report 

Award in the business sector ‘Tea’ 

for its sustainability report. “We want 

our business in numerous plant raw 

materials from around the world to 

function in harmony with nature and be 

good for everyone involved. To ensure 

that the best plant ingredients are still 

available to us in the future, we must do 

everything we can now – and reap the 

harvest of our forward-thinking actions,” 

comments Katharina Peter, Expert 

Corporate Communications at Martin 

Bauer. “Our sustainability strategy has 

put us on the right path to get fit for the 

future: the nature network has set itself 

the goal of becoming climate-neutral by 

2030. And we are not only promoting 

sustainable practices at our own sites, 

but in our supply chains as well.” 

Quality control 

Another common denominator between 

the two companies is their strong 

commitment to quality. “For us at Martin 

Bauer, quality management is our most 

important task. It starts in the countries 

where our botanicals are sourced and 

continues throughout every step in their 

processing and transportation right up 

to the moment they are enjoyed by our 

customers. Our consistent quality and 

safety concept allows us to live up to the 

great responsibility we bear,” explains 

Peter. “Our product quality is monitored 

by PhytoLab, an independent, accredited 

laboratory for plant analysis that is 

affiliated with the nature network. Each 

day the laboratory, which was founded 

in 1993, assesses 200 samples and gives 

clear information about quality and 

purity of products.” 

Speaking on behalf of the Hosokawa 

Micron Group, Goris adds: “The high 

quality of our products is one of the basic 

26

Packaging 

Sustainable steam generation for the 

food industry: reducing energy costs 

and CO 2 emissions 

Visit us at Anuga FoodTec Cologne 

Hall 10.1 | Booth F041 


www.bosch-industrial.com 

27

Processing 

factors contributing towards our business 

success. We consider quality assurance 

and its systematic improvement to be 

everybody's business, not just that of 

the company management but also 

that of the employees, too. The basis 

for implementing our quality policy is 

a quality management system that is 

continuously updated and improved.” 

Collaborative partnerships 

Last but not least, both companies are 

aware of the importance of innovation 

in order to maintain their leading 

market position. Above all, they 

understand that the best results can be 

achieved by pooling their commercial 

insights and technological expertise in 

collaborative partnerships. “The food 

market is developing faster than ever. 

Consumers know that what they eat and 

drink influences their health, their mood 

and their daily energy level, and this is 

driving an evolving market for meat and 

dairy alternatives. Hence, nutritious and 

healthy food combined with sustainable 

manufacturing matters,” says Weber. 

“This requires ready-to-use solutions 

for our customers, which in turn needs 

strong R&D partnerships to keep pace 

with the demands for new products, 

recipes and applications. The experts 

at Hosokawa have proved to be reliable 

partners who are available for discussion 

and brainstorming on innovation at any 

time. They also proactively ask us about 

our needs and the demands we face, 

which not only forms the basis for their 

own future developments but also gives 

us new insights and ideas.” 

“The pace of change has definitely 

picked up, especially over the last 

couple of decades,” agrees Kapinos. 

“At Hosokawa, we are looking forward 

to continuing to support Martin 

Bauer’s wide-ranging innovation 

activities with our own advanced 

technological solutions, now and in 

the future. By working together, we 

are in no doubt that we can help the 

company to remain a leading supplier 

in its industry for many decades to 

come,” he concludes. 

Processing tea is a complex process in which several steps have to work perfectly together. With the combined know-how of the Hosokawa Micron Group, 

the ideal solution was found for Martin Bauer. 

28

Events 

Process Technology Advancing: 

Anuga FoodTec 2024 Revolutionizes 

Food and Beverage Production 

++ Best Practice technologies 

++ Three big trends in focus: digitalization, sustainability and individualization ++ 

Whether it is about complete production lines or individual process systems for milk products, 

cheese, beverages and viscous food – Best Practice technologies are currently called for that 

ensure both efficiency and product quality. At the same time, these systems must be scalable 

and flexible, in order to also be able to process new ingredients in future. In advance of Anuga 

FoodTec, which is taking place from 19 to 22 March 2024 in Cologne, it is becoming clear 

that the latest generation of process technology systems distinguishes itself through three 

important trends – digitalization, sustainability and individualization. 

The goal of sustainably 

redesigning the 

food and beverage 

industries has never 

been as urgent as it is 

today. All the more important 

is it for producers 

to efficiently and 

flexibly use systems 

that are appropriate 

for this task. Not least, 

the consistently high 

quality of food and food safety is in the focus of developments. 

"Globally, we are seeing innovations of completely different 

kinds in process technology. This diversity is also reflected on 

the Cologne fair grounds at the stands of the exhibitors," says 

Matthias Schlüter, Director of Anuga FoodTec. More than a 

third of the around 1,350 exhibitors from Germany and abroad 

present solutions in the field of process technology. And these 

already start with mixing – a complex process that often takes 

place at the start of production. 

Efficient in every production step 

Mixers are the workhorses of the food industry and are indispensable 

for the standardisation of product masses. Where a 

simple batch mixer was sufficient 15 years ago to process standard 

recipes with few ingredients, the situation has fundamentally 

transformed. The market is now more dynamic than ever 

before. Manufacturers change recipes several times per day in 

order to adapt their production to the changing wishes of consumers. 

A modern mixer must be able to master this complexity 

and be capable of mixing varied raw materials equally wet 

and dry, and that without making the process more difficult. At 

Anuga FoodTec, visitors will find a great variety of models that 

can be adapted to the respective requirements. An example of 

this are trajectory mixers. They introduce the shear forces by 

way of the inertia of the mass through the use of programmable 

trajectories. The highlight: the product found in the process 

container processes itself gently with itself, entirely without stirring 

tools. 

However, there is more than one process step behind the manufacture 

of food. The stirrers, kneaders, mixers, extruders, homogenizers 

and heat exchangers on the Cologne fair grounds 

are flanked by a large number of digital solutions that are specifically 

coordinated to the processes and network these to form a 

complete line. Recipe and batch management software makes it 

possible to plan and control fully-automated production. Thanks 


Events 

to central terminals, all functions, such as rotational speeds, 

vacuum values, exposure to gas or the speed of the conveyor 

systems, can be monitored and operated by one person. Userfriendly 

designs ensure process-safe and intuitive operation 

and are also a response to the lack of skilled workers in the 

industry. 

Digital and networked along the entire line 

The optimization of production processes occupies a lot of 

space at Anuga FoodTec. It is primarily the digital technologies 

that provide insights into the processes that were not so available 

in the past. Food manufacturers use this as the foundation 

for elevating their own production to the latest standard 

and to optimise the harmonisation of human being, machine 

and processes. With their portfolio, the exhibitors in Cologne 

begin at precisely this point – for example, with intelligent 

sensor and web-based process control systems that can also 

be retrofitted on existing systems. They enable comprehensive 

sustainability management at the central point of the plant 

control system. 

This enables cross-process automation from the preparation 

of raw materials with mixing and reduction through processing 

with portioning, dispensing, molding or extrusion to options 

like gripping and insertion of the products into the packaging. 

Intelligent feeds and precise sorting then subsequently ensure 

that the products are finally packaged and ready for shipping. 

With such an integrated complete solution, the individual product 

components for ready-made meals pass without interruption 

through the weighing and filling stations and are subsequently 

filled cleanly into bowls and sealed. 

Gentle processing for higher quality 

Food manufacturers face not only the challenge of continually 

improving the efficiency of their processes. They must at 

the same time ensure the durability and the quality of their 

products. Against this background, non-thermal preservation 

processes remain the trend. The solutions to be found in Cologne 

are bundled under the term "Minimal Processing". These 

include, for example, high pressure processing (HPP). This 

enables the gentle preservation of food at 6,000 bar, without 

heat or additives. The products are treated directly in the final 

packaging. Because high temperatures are unnecessary, 

the products remain fresh and of a high quality. That works as 

well for vacuum and modified atmosphere packaging (MAP) 

as it does with PET bottles. 

New application areas in food processing are also always arising 

for pulsed electric fields (PEF). The technology is primarily 

used to date with vegetables and fruit. 

When producing French fries, PEF pretreatment has become 

the standard in the meantime. It results in a better cut 

appearance, reduced loss of raw material and starch losses 

for manufacturers. The process can be combined with conventional 

drying methods like hot air, freeze, vacuum, microwave 

or infrared drying and increases the attractiveness of 

the dried products – with reduced consumption of water and 

energy. The technology has recently promised great potential 

for the manufacture of wine or native olive oil. The principle 

of electroporation and the resulting discharge of cell sap is 

applied here to extract valuable ingredients. 

The future of food production 

From 19 to 22 March 2024, Anuga FoodTec will show what 

levers food producers can apply to elevate their production 

processes to the next level of resource efficiency and product 

quality. The exhibition programme will be complemented by 

conferences with prominent guests, interactive forums, panel 

discussions and lectures, special events, guided tours as 

well as the presentation of the International FoodTec Award 

2024. The Main Stage Responsibility (Hall 9, B080/C081) and 

the Innovation Stage (Hall 5.2, C100/D119) revolve around 

themes like automation, digitalisation, robotics, sustainability 

and process optimisation. "This overarching perspective 

of Anuga FoodTec on developments of the industry thereby 

helps with reaching investment decisions for new technologies," 

according to Matthias Schlüter. The Best Practice technologies 

shown at the trade fair offer trade visitors valuable 

stimuli in this regard. 

Anuga FoodTec is the leading international supplier fair for 

the food and beverage industries. Organized by Koelnmesse, 

the trade fair takes place from 19 to 22 March 2024 in Cologne 

and places the emphasis on the key theme of Responsibility. 

The professional and industry sponsor is the DLG, the 

German Agricultural Society. 

30

www.anugafoodtec.com 

Events 

International 

supplier fair for the 

food and beverage industry 

COLOGNE, 19.-22.03.2024 

SETTING THE RIGHT COURSE 

FOR TOMORROW 

Discover innovations on the key theme Responsibility as well 

as further pioneering solutions at Anuga FoodTec 2024. 

Buy your tickets now! 

Koelnmesse GmbH 

Messeplatz 1, 50679 Cologne 

Tel. +49 1806 578 866 

Fax +49 221 821991020 

anugafoodtec@visitor.koelnmesse.com 


Events 

Krones at Anuga FoodTec 2024 

What are the challenges faced by beverage and food producers 

worldwide? One is certainly ensuring security across the entire 

production process – because, of course, only products of 

impeccable quality should ever roll off the line and make their 

way to consumers. Another is sustainability, a factor that applies 

along the entire value chain. As we approach the end of certain 

finite resources, society has an obligation to do everything in 

its power to protect the natural environment and our planet 

as a whole. Of course, it goes without saying that these topics 

also play a central role in the vision and mission of the Krones 

Group, whether for new and continuing developments or for its 

many overarching concepts and services. 

specially designed heat exchanger systems or heat pumps for 

sustainable energy recovery. 

Bioreactors for the “new food” sector 

When it comes to leveraging synergies, Krones doesn’t limit itself 

to simply choosing solutions for customers. Instead, the company 

seeks to use them to develop new systems and technologies, 

drawing on decades of in-house expertise in process technology 

and plant engineering and applying it to new and different 

product cate-gories. The latest example of this comes from 

Steinecker, whose knowledge of and technology for fermenting 

beer, combined with Krones’ aseptic expertise, can be adapted 

to accomplish the cell-based manufacturing 

of new food products. Steinecker’s bioreactor 

is suitable for both precision fermentation 

and cell cultivation, mak-ing it possible 

to manufacture new food products like 

alternative proteins for meat substitutes 

and whey and egg proteins. Krones recently 

launched a partnership with the Swiss startup 

Food Brewer, and now the two companies are 

testing various applications and sharing the 

results with other companies to develop their 

own recipes and trials. 

Steinecker’s bioreactor was premiered at the BrauBeviale 2023. It holds 

500 litres and is used to produce ten to twenty per cent biomass. 

At Anuga FoodTec 2024, Krones, together with its subsidiaries 

Steinecker, Milkron, Evoguard and HST, will be presenting plant 

and engineering solutions for beverage and food production. 

One main focus will be on showcasing customised, holistic 

sustainability concepts, especially those designed to save water 

and energy in the production process. 

Integrated modular sustainability concepts 

Krones plant engineering looks at a customer’s entire value 

chain and offers advice for recovering and recy-cling energy and 

water across the production operation. Steinecker and Milkron 

also offer a variety of ap-proaches to optimise sustainability 

in the production of milk and dairy products and plant-based 

alternatives, juices and soft drinks. Specific applications include 

HydroCircle, a complete concept for wastewater recycling, and 

Equipment for the production and 

preservation of beverages and 

foods 

For further process technology, Krones also 

offers a diverse range of solutions, from the 

plant planning and engineering expertise 

of Milkron to HST’s HLI90 high-pressure 

homogenizer and the VarioAsept D directheating 

system from Krones right through 

to the broad portfolio of pumps and valves from Evoguard and 

Ampco, for both standard and aseptic applications. Krones 

is also driving security and sustainability in other filling and 

packaging processes. For instance, by offering filling valves 

specially designed for the respective final product, we are 

ensuring the highest quality when filling milk and dairy products 

and plant-based alterna-tives, juices and sauces. Meanwhile, 

LitePac Top is one of the most sustainable packaging concepts 

available today for PET containers and cans. 

Integrated concepts and solutions are among the greatest 

strengths of Krones process technology and of the entire group. 

And the group’s 18,000+ employees around the world are doing 

everything they can to make bev-erage and food plants even 

more sustainable and ready for a better future.. 

32

Events 

Modular Hygienic Cleaning 

Semi-active Wheel and roller cleaning for industrial forklifts 

With the new CLEAN-FIELD HD-Line model series, Kohlhoff 

Hygienetechnik, Unna, is expanding its range of cleaning fields 

with a further variant that has been designed for a total load 

of up to 5000 kg. These systems can therefore also be used by 

industrial forklifts in order to avoid the entry of contaminants 

or the carry-over of dirt when transporting goods. 

CLEAN-FIELD HD-Line cleaning field including automatic swing gate, 

automatic dosing and hand disinfection 

Simply by driving or walking onto the CLEAN-FIELD, the selfswinging 

brush elements integrated in cassettes are immediately 

set in motion and semi-actively (mechanically) clean both wheels 

and rollers as well as shoe soles - optionally wet or dry. With the 

wet cleaning option, the system is additionally equipped with an 

automatic dosing system. It ensures that sufficient cleaning or 

disinfecting liquid is always available. 

The modular cleaning fields are available as built-in or surfacemounted 

versions in various dimensions. The variants designed 

for floor installation require an installation depth of only approx. 

60 mm. Only the CLEAN-FIELD SL-Line model series, which was 

designed for a total load of up to 500 kg, can be used as an onfloor 

variant. 

On-floor variant 

CLEAN-FIELD SL-Line 

To clean the tubs and brush elements, the individual cassettes 

can simply be folded up and locked. If necessary, they can also 

be completely removed. When hung in a specially developed 

cleaning trolley, brushes can be cleaned easily and thoroughly. 

All CLEAN-FIELD models can be adapted to individual hygiene 

requirements. If, for example, access control is required, the 

additional equipment with an automatic swivel gate is possible. 

For increased hygiene requirements, further components are 

available - ranging from hand disinfection or entrance control 

devices with turnstile to a complete compact hygiene lock. 

HYGHSPIN series - No compromises for hygienic applications. 

Modular, hygienic twin screw pumps made by Jung Process Systems. 

Perfectly suited for fruit concentrates, juices with pieces of fruit, syrup, liquid sugar, 

wine, cognac, sparkling wine or liqueurs. The right pump for every application. 

Visit us at our booth 

C061 in Hall 4.1 

• EHEDG - highest hygiene level 

• Low NPSH and pulsation - even for high 

flow and viscous media 

• Integrated CIP/SIP - quick product 

switchover possible 

Get your 

free 

drinkworld Technology + Marketing · March 2024 ticket! 33 

Jung Process Systems GmbH - Auweg 8 - 25495 Kummerfeld / Pinneberg - Tel. +49 4101 80409-0 - www.jung-process-systems.de - sales@jung-process-systems.de

Events 

ANDRITZ Showcases Award-winning 

Extraction Technology at Anuga 

FoodTec 2024 

International technology group ANDRITZ will present its comprehensive range of solutions for 

dewatering, drying and automation in the food industry at Anuga FoodTec from 19 to 22 March 

2024 in Cologne, Germany. Among the highlights is ANDRITZ’s innovative extraction system, 

which will receive the prestigious International FoodTec Award. 

Turbex to receive gold medal 

ANDRITZ recently developed the highly efficient Turbex extraction 

system for the production of functional nutrients. Using patented 

technology, it extracts high-quality nutrients from botanicals and 

natural products and turns side streams such as orange peel or 

brewer’s spent grain into revenue-generating materials. Turbex 

delivers up to 50% higher yields and consumes up to 30% less 

energy than conventional extraction methods. 

On March 19, at Anuga FoodTec, Turbex will be awarded a gold 

medal under the International FoodTec Award from the German 

Agricultural Society, which has recognized groundbreaking 

developments in innovation, sustainability and efficiency in the 

food technology sector since 1994. 

A mobile Turbex unit will be showcased at the ANDRITZ stand 

(B091) in Hall 5.1. 

Leading the way in innovation with Food 

Innovation Xperience center 

Another highlight ANDRITZ will present at Anuga is the recently 

opened Food Innovation Xperience center for food and feed 

processing including alternative proteins. This development 

and technology center offers customers and research institutes 

the opportunity to conduct feasibility studies and pilot plant 

tests for scale-up or R&D activities under food grade or even 

ATEX conditions. 

Meeting the growing demand for alternative 

proteins 

In response to the growing global demand for alternative 

proteins, ANDRITZ leverages its comprehensive product portfolio 

to provide customers with tailored end-to-end solutions and 

support in scaling up production. Visitors to Anuga can explore 

ANDRITZ’s wide range of process solutions for the production 

of alternative proteins, in particular from sources such as peas, 

pulses, lentils, insects and animal by-products. 

ANDRITZ’s solutions for the food industry are complemented 

by state-of-the art automation and digitalization technologies 

for maximum efficiency and a comprehensive service offering 

that includes upgrades, rental machines, service agreements, 

process optimization and training programs. 

ANDRITZ Turbex mobile unit

Packaging 

Tetra Pak Invests to Further Boost 

Recycling Across EU 

Annual capacity for polyAl recycling projected to increase by over 40,000 tonnes, the 

equivalent of more than 4 billion pack units 

Tetra Pak is announcing several strategic 

investments designed to level up the 

recycling capacity for carton packages 

in the European Union (EU). The move 

supports the goals of the proposed 

EU Packaging and Packaging Waste 

Regulation (PPWR), by ensuring that 

all packaging components are recycled 

and valuable raw materials are kept 

in circulation for longer, therefore 

showcasing the pivotal role of recycling in 

the green transition of the food packaging 

sector. 

In 2023, Tetra Pak invested nearly €40 

million to accelerate beverage carton 

recycling worldwide and plans to increase 

this even further over the coming years 

to achieve greater material circularity. 

The recent initiatives and investments 

are set to boost the EU’s ability to recycle 

beverage cartons, including the nonfiber 

protective layers of polyethylene 

and aluminium, known as ‘polyAl’. This 

will be achieved by either unlocking new 

collaborations or by strengthening the 

capabilities of established recyclers to turn 

all materials from post-consumer cartons 

into new high-quality resources and 

goods. These add to the existing and wellestablished 

recycling infrastructure in the 

EU, where beverage cartons are recycled 

in 20 specialized paper mills, with polyAl 

currently processed by seven facilities 

(and a further six under development). 

Major investments in 2023 include: 

In Sweden, Tetra Pak and Axjo Group 

have begun a feasibility study to build 

a new recycling line for polyAl that will 

accommodate volumes from Sweden, 

Denmark and Norway. Fostered by a 

joint investment of up to €24 million and 

featuring an annual recycling capacity of 

10,000 tonnes, this state-of-the-art facility 

will recycle and incorporate polyAl into 

injection moulded plastic products made 

by Axjo, including cable drums, reels, 

spools and plastic storage boxes. 

In Spain, Tetra Pak and Trans Sabater 

have co-invested over €2 million and 

expanded their agreement to increase 

installed polyAl recycling capacity from 

3,000 tonnes to 10,000 tonnes per year. 

This valuable secondary raw material has 

unique thermal properties for increased 

productivity in plastic transformation 

processes and is exempt from the plastic 

tax, as it is a 100% recycled material of 

post-consumer origin. In addition, Trans 

Sabater’s patented mechanical recycling 

technology improves the quality of the 

pellets compared to traditional processes. 

Potential end markets for recycled polyAl 

are many, including logistics, packaging, 

retail and gardening. 

Also in Spain, Tetra Pak and Alier have 

forged a collaboration that will consolidate 

Alier as one of the largest post-consumer 

carton recyclers in Europe and will help 

the company to become an integrated 

player, able to process all materials from 

used beverage cartons. Using mechanical 

recycling, the polyAl will be transformed 

into high-quality pellets, suitable for a 

variety of end markets. The ambition is to 

recycle over 15,000 tonnes of polyAl, per 

year, by 2025. 

In the Netherlands, Tetra Pak has invested 

€1 million in Recon Polymers’ polyAl 

recycling plant, in a bid to increase the 

capacity to at least 8,000 tonnes per 

year. It will not only improve the efficiency 

of the process but specifically advance 

material circularity across France, 

Belgium and the Netherlands.[9] The 

material’s versatility means it can then 

be transformed into a range of everyday 

items including reusable pallets, interiors 

and large-format 3D printed objects. 

Markus Pfanner, Vice President 

Sustainability Operations at Tetra Pak, 

comments: “For us, this goes beyond 

industry investment. It’s part of the 

transformation towards a circular 

economy and an investment in the 

future of the planet. These innovative 

collaborations, at the intersection of 

human ingenuity, technology and finance, 

demonstrate the value of beverage 

cartons within sustainable food systems.” 

He continues: “Beverage cartons are 

recyclable. They are recycled wherever 

the necessary collection, sorting and 

recycling infrastructure is in place, 

at scale, so naturally, expanding this 

infrastructure is a priority for us. Projects 

such as these ensure that consumers can 

continue to safely access food, and that 

once they have done so, those cartons 

can be recycled, keeping quality resources 

in the loop and reducing the use of virgin 

content.” 


35

Packaging 

Cervecería y Maltería Quilmes and KHS 

Continue Decade-long Cooperation 

• Efficient and flexible: brewery meets strong demand with new canning line for beer 

• High-performance filler and new packing systems and palletizers optimize production 

processes 

• Regionalization strategy and remote-control service key factors 

In the ongoing trend for beverage cans in South America Cervecería y Maltería Quilmes, one 

of the oldest breweries in Argentina, continues to trust in the reliability and efficiency of its 

partner of many decades KHS. The AB InBev subsidiary has now fully replaced a glass line 

at its facility in Buenos Aires with KHS technology for can filling and packaging. Quilmes 

recently invested in the high-capacity KHS Innofill Can DVD can filler plus several packers 

and palletizers, among other equipment. 

Quilmes – both the brewery and the beer 

– is one of the most popular beverage 

brands in South America and has gone for 

a distinctive Argentinian image, with the 

packaging for its well-known classic lager 

even designed in the colors of the national 

flag: light blue and white. The brewery has 

German roots, however; it was founded in 

the capital of Buenos Aires at the end of 

the 19th century by a businessman from 

Cologne, Otto Bemberg. The company 

now belongs to beverage giant AB InBev, 

that with an almost 60% market share 

is a key player in the South American 

beverage industry. Both enjoy long-term 

business relations with KHS that in the 

case of Quilmes date back around 50 

years. 

Strong local partner 

The brewery’s most recent investment 

is also the result of this reliable 

cooperation. “Quilmes approached us 

with their wish for a new canning line 

in order to better meet the growing 

demand in this segment,” says 

David Servio. The decision to award 

the Dortmund turnkey supplier the 

contract was an easy one, as the KHS 

key account manager for AB InBev 

South America emphasizes: “Besides 

running our own production site in 

Brazil we also maintain a tight-knit local 

sales and service network made up of 

experienced specialist personnel. This 

means that we were able to deliver 

and commission the new machines 

quickly. Quilmes really appreciates this 

competitive advantage.” The extremely 

professional project management on 

both sides also played a central role in 

the successful installation of the line. 

“Here, everything went hand in hand,” 

Servio smiles. 

Extra flexibility: can filler for all 

beer varieties and formats 

In addition to KHS’ strong regional 

presence, the machinery’s high degree 

of efficiency and flexibility also had 

the Argentinian brewer convinced. The 

Innofill Can DVD currently has a filling 

capacity of 90,000 cans per hour – 

although this rate can be considerably 

increased, with the high-performance 

filler capable of a maximum output 

of 135,000 containers per hour. The 

machine’s special hygienic design 

makes for high product quality and 

safety during filling. Furthermore, the 

volumetric filling principle permits 

exact filling accuracy and fast product 

changeovers. “Our can filler can easily 

process all varieties of beer in the 

Quilmes portfolio. It’s just as flexible 

when converting over to the various 

formats, with the 350-milliliter size the 

most popular at the moment,” states 

Servio in reference to the preferences 

36

Packaging 

of local consumers. The biggest market 

by far is Argentina, with the brand 

nevertheless also very popular in Chile, 

Brazil, Paraguay and Uruguay. “We 

consider this project to be a major 

success for AB InBev, for of all the canning 

lines we’ve commissioned in the same 

period in various parts of the world, this 

one had the strongest ramp-up and far 

exceeded the expected volume. It also 

satisfies all of the requirements of our 

global technical specifications and our 

worldwide quality standards,” stresses 

Marcelo Petramale, global manager for 

packaging engineering and CapEx at AB 

InBev. 

Optimum packaging quality in 

the dry section 

By way of supplement to the new line, 

Quilmes also invested in two packaging 

systems. One is the Innopack Kisters 

SP shrink packer that achieves reliable, 

high-quality packaging results with its 

shrink technology. The second is the 

Innopack Kisters PSP pad shrink packer 

that allows the brewery to gently wrap 

its packs either in film only or on pads 

and in film, giving it added flexibility. 

With its Innopal PB NF non-returnables 

palletizer KHS has installed powerful 

technology with a low-level pack feed 

that palletizes a range of different 

packs. The dry section is rounded off by 

the Innopal AS H depalletizer that with 

its cutting-edge servotechnology keeps 

maintenance down to a minimum and 

gently feeds the new containers to the 

packaging line practically loss-free. 

First-class service in all phases 

of the project 

From order processing to installation and 

from the test phase to commissioning of 

the new canning line the project had the 

extensive support of KHS’ local experts. 

One of their important tasks was to train 

Quilmes’ operators. “Our employees 

were instructed on all machines in 

two phases, both before and after 

commissioning,” says Paulo Zeferino, 

AB InBev implementation coordinator 

for ZBS South America Zone. Should the 

brewery need further support from KHS, 

it can trust in the engineering company’s 

remote-control system. “This service is 

a huge help with maintenance or minor 

repairs. We can rest assured that KHS 

will provide us with support at any time 

quickly and efficiently without actually 

having to be on site,” Zeferino states. 

“And should more intensive maintenance 

or larger repairs be necessary, our KHS 

colleagues aren’t that far away.” 


37

Packaging 

The Importance of Marking in the 

Brewing Industry: Quality, Sustainability 

and Productivity 

The culture associated with beer is evolving all the time. The brewing industry is getting 

redefined by current trends such as the interest shown by consumers in a wide variety 

of types of beer, examples being the seasonal, fruity and spiced kinds, as well as by much 

greater emphasis on sustainability. At the same time, high product quality, efficient 

bottling including an ultimately reliable marking system all remain central to the success of 

breweries, especially now that the popularity of international and exotic beers continues to 

intensify the competitive situation. 

The challenges for filling and 

marking 

To assure that ultimate standard of 

quality, precise filling is essential. 

This involves avoiding the wastage of 

energy and resources, prevention of 

rejects and the assurance of sustainable 

production. No other industry in the 

food manufacturing sector works at 

such high production speeds and filled 

receptacles per minute as the beverage 

industry. The flip side of this is that if 

even just one component on the entire 

production line stops working, even 

just for a few minutes, this can cause 

several thousand receptacles to be 

produced defectively, rendering them 

unusable. Selecting efficient filling and 

marking technology therefore becomes 

a decisive success factor. 

Labels need to be applied precisely 

and products must be packaged 

safely. Correct marking is of decisive 

importance for identification and 

marketing purposes. Traceability 

through the precise numbering of 

batches and the application of a sell-by 

date make it possible to react rapidly to 

any quality problems that may occur, 

or to recalls. In this humid production 

environment, the IP65 standard is 

indispensable for the marking systems 

used, ensuring fault-free function and 

durability. 

Variable codings used in the 

brewing industry 

Legally required coding is divided into 

static and variable coding. Static coding 

includes the specification of nutritional values and allergies 

as well as producer details and QR codes for marketing 

purposes. Usually, these are indelibly pre-printed on the 

bottle label, the can or the packaging. 

Variable coding is dynamic and ever-changing. Examples 

of this include information on the production date or the 

sell-by date, with details of the precise filling time or batch 

number(s). In contrast to static coding, the application of 

variable coding must be integrated into the production 

process and needs to be as economical as possible. 

The two most commonly used marking systems in the 

brewing industry are CIJ and laser marking. 

Laser technology 

With laser printing, the type of laser system used 

depends on the packaging unit – i.e. aluminum cans 

or glass bottles. For bottle filling, printing is usually 

performed by a laser system with carbon dioxide 

(CO2) as the laser medium. In this case, printing is 

performed by ablating the surface on the paper 

label. The printing process on a can-filling line is 

completely different. When printing aluminum cans, 

the printing (ablation of the surface) is performed 

by a solid-state laser with a wavelength of about 

1060 nm, usually on the bottom of the can. Due to 

CIJ printers are suitable for almost all surfaces, shapes and materials. 

Source: Paul Leibinger GmbH & Co. KG 

38

Packaging 

the high speeds involved, laser marking 

systems in the higher power spectrum 

are frequently used (between 70W -120 

W) in can and bottle filling operations. 

Laser printing systems usually have low 

rates of downtime, they are well suited 

for high-speed production operations 

and no regular maintenance is required. 

Furthermore, laser systems do not 

require consumables. Disadvantages of 

this technology include significant safety 

issues, requiring more peripherals during 

integration and operation. Especially 

when printing aluminum cans because 

the uncontrolled combustion process 

involved in laser printing, combined 

with the ablated particles of aluminum, 

can form a flammable and explosive 

mixture. The vapors created by the laser 

printing process may be toxic and must 

be extracted through a supplementary 

extraction unit and neutralized by an 

activated carbon filter. It should also 

be borne in mind that, viewed over the 

long-term and depending on the type 

of laser used, the beam source usually 

needs to be refilled or replaced after 

a certain time in operation, which is a 

very costly process indeed. A significant 

aspect is the high acquisition costs, 

which are 2 to 4 times higher for a 

laser marking system compared to a CIJ 

marking system. 

Inkjet printers, also known as 

continuous inkjet (CIJ) printers 

CIJ technology is by far the marking 

technology in most widespread use 

around the world. There are good reasons 

for this. It is relatively inexpensive, 

suitable for universal use. It is flexible 

and can deliver the high printing speeds 

required on filling systems. CIJ printers 

are suitable for almost all surfaces, shapes 

and materials. Coding is contactless. 

Integration is simple, operation is safe 

for people and the environment and 

no protective devices are necessary. 

The inks are extremely fast drying and 

are suitable for almost all production 

environments and applications. 

Furthermore, CIJ inks provide strong 

adhesion, while also allowing for easy 

removal during the recycling phase. The 

importance of recycling, especially in 

today's context, and the advantages it 

brings to businesses are unquestionable. 

A major disadvantage of conventional 

CIJ printers and one well known to the 

market is that they need regular cleaning, 

not infrequently even at every start-up. 

The production line has to be stopped 

whenever this happens. This occurs 

because the ink in the systems dries up 

when they are not in use, clogging the 

lines. Downtimes and an unsightly print 

image after start-up are the result. But 

LEIBINGER proves that there is another 

way. 

New marking alternative, one 

that combines the advantages 

of both technologies 

This year, LEIBINGER has launched a 

new marking alternative IQJET. This 

does away with the disadvantages of 

conventional CIJ technology while 

combining the advantages of both 

technologies, specifically maximum 

availability, minimum maintenance cost, 

favorable investment costs and ease 

of integration. In addition, this system 

embodies a clear focus on sustainability 

and the reduction of operating costs. 

Maximum availability without 

failure-related downtime 

Impeccable reliability and the prevention 

of malfunctions, especially in relation to 

the marking of products in the beverage 

industry, are immensely important 

qualities. The LEIBINGER IQJET was 

The LEIBINGER IQJET marks beer bottles during ongoing production. Despite changing trends, safe and efficient marking remains a central feature of the 

brewing industry. 

Source: Paul Leibinger GmbH & Co. KG 


39

Packaging 

developed specifically to satisfy this 

aspiration. The two main differences to 

conventional CIJ printers are associated 

with the design of this product. 

CEO Christina Leibinger 

• It is the automatic nozzle sealing 

technology in the IQJET, unique on this 

market, that delivers the required level 

of optimum reliability and seamless 

operation. This seals the ink circuit 

during breaks in printing, making it 

totally air-tight. This prevents the 

nozzle from clogging and the ink from 

drying out. The printer starts running 

immediately after being turned on 

again. This also avoids the cost of 

cleaning, preparation of the system 

and expensive downtime periods. 

The IQJET also continuously controls 

the temperature and viscosity of the 

ink, delivering consistently high print 

quality. 

• Another special feature of the IQJET 

is that it requires absolutely no 

maintenance during its first five years 

of operation. That makes it completely 

unique on the marking market and is 

a total innovation. This is achieved 

by the new and particularly robust 

product concept that is devised for 

maximum reduction in wear and 

durability. 

Simple plug & print integration 

during operation 

With the IQJET, LEIBINGER sets a new 

standard in relation to integration into 

production operations. The printer 

is equipped with a large number of 

interfaces including OPC UA and an 

integrated PLC (programmable logic 

controller) which means that it can be 

integrated quickly and easily in every 

filling plant. 

Careful focus on low operating 

costs 

This new printer also uses substantially 

less ink, solvent and power than 

conventional CIJ technologies. The 

scale of improvement can be illustrated 

effectively by taking a look at its use of 

solvent. During breaks in printing, the 

IQJET consumes no solvent at all, and 

it is the automatic nozzle sealing system 

which makes this possible. Solvents 

vaporized during the printing process 

are recovered and returned to the 

system. This results in lower emissions 

and a reduction of up to half in solvent 

consumption when compared to the 

systems of its competitors. The most 

noteworthy IQJET innovation in terms 

of energy consumption is the intelligent 

pump management system. With this 

system, the pumps no longer need to be 

operated continuously so they consume 

less energy and they also last longer. 

The IQJET is extremely energy efficient 

and on average makes do with a mere 

36 watts. 

Ink expertise as an important 

aspect of decisions about 

marking 

The CIJ inks used in the brewing 

industry possess a range of properties, 

depending on their type of application. 

Excellent adhesion and resistance to 

condensation and humidity must be 

assured in all applications, regardless 

of whether the label is being printed 

directly onto glass, PET or aluminum. 

Even the direct coding of reusable 

packaging for glass products or reusable 

aluminum kegs which must be resistant 

to humidity but which it must be 

possible to wash off with lye, is applied 

with an appropriate special grade of ink. 

The LEIBINGER portfolio encompasses 

a broad range of inks to suit almost 

every material and application. This 

is also true of particularly challenging 

environmental conditions, such as the 

temperature fluctuations and high 

humidity levels on beverage filling lines. 

Application experts from LEIBINGER are 

there to advise customers on the most 

appropriate ink to use on their specific 

systems. 

Summary 

Despite changing trends, safe and 

efficient marking remains a central 

feature of the brewing industry. The 

choice of the right technology plays a 

decisive role when it comes to tackling 

the challenges presented by filling 

systems. Efficient marking systems 

like the LEIBINGER IQJET provide 

maximum support in the achievement 

of sustainability objectives, 

productivity and the reduction of 

total operating costs. This is also 

confirmed by LEIBINGER customer 

Andreas Wölker, the Filling Manager 

at the Alpirsbacher Klosterbrauerei 

Glauner GmbH, a brewing company 

in Germany: “When we changed 

over to the LEIBINGER inkjet printer, 

the costs of care and maintenance 

reduced substantially. Even after 

breaks in production, this printer is 

ready for operation again very quickly. 

The reliability and quality of printing 

outcomes are very good”. 

40

Events 

14-17 July 

Chicago, IL, USA 

IFT Food Expo 

Institute of Food Technologists 

252 W. Van Buren, 

Suite 1000, Chicago, IL 60607 

Tel.: +1-312-782-8424 

Fax: +1-312-782-8348 

www.ift.org 

24-26 September 

Nuremberg, Germany 

Fachpack 

NürnbergMesse GmbH 

Messezentrum,90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.fachpack.de 

5-7 November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

P.O. Box 9292, Dubai, UAE 

Tel: (+971) 4 308 6124 

info@dwtc.com 

www.gulfood.com 

19-21 November 

Frankfurt, Germany 

Food ingredients Europe 

Informa Markets 

PO Box 12740, de Entree 73, 

Toren A, 1100 AS Amsterdam Zuid Oost, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: +31-20-363 2616 

www.figlobal.com 

C 

M 

Y 

CM 

MY 

CY 

CMY 

K 

Go discover 

what’s new in 

nutraceuticals 

and take advantage of the latest innovations 

14-16 May 2024 Geneva 

vitafoods.eu.com 

26-28 November 


Brau Beviale 

YONTEX GmbH & Co. KG, 

Lina-Ammon-Straße 3, 

90471 Nuremberg, Germany, 

Email: info@yontex.com, 

www.brau-beviale.de 

* This list of events is accurate, to the best of 

our knowledge. However potential visitors are 

recommended to check with the organizer since some 

details are subject to change. We make no claims to 

be complete and are grateful for any corrections or 

completions. Please contact: drink@harnisch.com 


41

Suppliers’ Guide 

Air Conveyors & Silos 

POSIMAT 

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

08210 Barberà del Vallès/ 

Barcelona,Spain 

Tel: +34-93-729-7616 

E-Mail: sales@posimat.com 

www.posimat.com 

Equipment 

E-Mail: 

machinery@drink-gmbh.com 

www.drink-gmbh.com 

Individual extraordinary SERVICE for you 

Focus is: Equipment to produce and mostly bottling / packaging 

of beverages second hand + new 

We have access to almost all used machines available on the 

market. 

WE ARE ABLE TO RATE IT for you 

• consulting / planning 

• organization / documentation 

• relocation / modification 

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

years, or you are looking for second hand 

WE WILL BE DEFINITELY YOUR PARTNER 

Aseptic Liquid Nitrogen Dosing 

beta-Glucan Analysis 

Consultancy 

Vacuum Barrier Corporation 

4 Barten Lane 

Woburn, MA 01801 

Tel: +1-781-933-3570 

Fax: +1-781-932-9428 

Email: 


www.vacuumbarrier.com 

NovaBiotec® Dr. Fechter GmbH 

Goerzallee 305 a 

14167 Berlin, Germany 

Tel: +49-30-84718-410 

Fax: +49-30-84718-450 

glucantest@novabiotec.de 

www.novabiotec.de 

Beverage and Packaging Experts 

CAPE DECISION sprl 

avenue de la Métairie, 9 

Sept Fontaines 

B-1420 Braine l'Alleud, Belgium 

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

www.capedecision.com 

Aseptic & Hygienic Valve 

Technology 

CO 2 Testing, 

Pilot Plant 

CO 2 Testing & Pilot Plant 

Detergents & Disinfectants 

Original valve solutions 

since 1879 

Phone +49 7361 5702-0 

www.rr-rieger.com 

Zahm & Nagel Company Inc. 

210 Vermont Zahm & Street Nagel Company Inc. 

PO Box 210400 

Vermont Street 

Holland, PO New Box 400 York 14080 USA 

Tel: +1-716-537-2110 

Holland, New York 14080 USA 

Fax: +1-716-537-2106 


Tel: +1-716-537-2110 

Fax: +1-716-537-2106 


Murphy & Son Ltd. 

Alpine Street 

Old Basford, Nottingham, NG6 0HQ 

Sales: +44-115-978-0111 

Technical enquiries: +44-115-978-2728 

sales@murphyandson.co.uk 

ZKZ 62006 






drinkworld is the leading magazine for the entire drinks industry worldwide. 

Feature articles and short communications cover the whole spectrum of : 

• processing 

• bottling 

• ingredients 

• logistics 

• packaging 

• marketing 

We establish a longtime advertising effect for your company or for your services 

by been ever-present on the market. 

Feel free to contact us for more information: 

drink@harnisch.com 

42

Suppliers’ Guide 

Exhibitions & Tradefairs 

Liquid Nitrogen Dosing 

Steam Boilers 

YONTEX GmbH & Co. KG, 

Lina-Ammon-Straße 3, 

90471 Nuremberg, 

Germany, 

Email: info@yontex.com, 

www.drinktec.com 

Vacuum Barrier Corporation 

4 Barten Lane 

Woburn, MA 01801 

Tel: +1-781-933-3570 

Fax: +1-781-932-9428 

Email: 


www.vacuumbarrier.com 

Gable Top & Aseptic Packaging 

Evergreen Packaging Inc. 

2400 6th St. SW 

Cedar Rapids 

IA 52404, USA 

Tel: +1-319-399-3200 

Fax: +1-319-399-3543 

evergreen.packaging@everpack.com 

www.evergreenpackaging.com 

Printing and Labelling 

Labelling systems • Labelling software • Barcode 

and Industrial printers for the beverage industry 

Logopak Systeme GmbH & Co. KG 

Dorfstraße 40 I 24628 Hartenholm 

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

po@Logopak.de I www.Logopak.com 

Water Treatment 

Clear Water = Clean Environment! 

Experience of over 20 years in water management. 

Clean. Safe. Sustainable! 

AQUA TECHNOLOGIE NÖRPEL 

ATN Aqua Technologie Nörpel 

Langer Graben 34 

D-71297 Mönsheim 

Fon +49 7044 91584-0 

Fax +49 7044 91584-99 

wasser@atn-wasseraufbereitung.de 

www.atn-wasseraufbereitung.de 

Treatment 

Conservation 

Disinfection 

Depolluting 

Gase 

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

Process Aids 

Bezugsquellen_45x58_RZ_schatten.indd 1 

Wort/Malt Quality 

01.03.2012 11:53:23 Uhr 

Freshline UK 

Air Products PLC 

2 Millennium Gate 

Westmere Drive 

Crewe 

CW1 6AP 

Phone: +44-800-389-0202 

Fax: +44-1932-258502 

freshli@airproducts.com 

Murphy & Son Ltd. 

Alpine Street 

Old Basford, Nottingham, NG6 0HQ 

Sales: +44-115-978-0111 

Technical enquiries: +44-115-978-2728 

sales@murphyandson.co.uk 

NovaBiotec® Dr. Fechter GmbH 

Goerzallee 305 a 

14167 Berlin, Germany 

Phone: +49-30-84718-410 

Fax: +49-30-84718-450 

glucantest@novabiotec.de 

www.novabiotec.de 

ISSN 1433-1594 

Publishing Company: 

Dr. Harnisch Publications 

Eschenstr. 25 

D-90441 Nuremberg, Germany 

Phone: +49 (0) 911 2018 - 0 

Fax: +49 (0) 911 2018 - 100 

drink@harnisch.com 

www.drink-tm.com 

Editor-in-Chief: Ian D. Healey 

Phone: +49 (0) 911 2018 - 215 

ihealey@harnisch.com 

Publisher: Benno Keller 

keller@harnisch.com 

International Communications: 

Gabriele Fahlbusch 

fahlbusch@harnisch.com 

Editorial team: Donna Berry, 

Sebastian Martinek, Brigitte Haulena 

Copy Editing: Nicholas Somers 

Art Director: 

Bruno Bozic 

bozic@harnisch.com 

Technical Manager: Armin König 

Subscription: Marta Bletek-Gonzalez 

Reader Service: Sabrina Maasberg 

Media planning: 

Steve Max (North America) 

steve.max@harnisch.com 

Thomas Mlynarik (Germany) 

mlynarik@harnisch.com 

Britta Steinberg 

steinberg@harnisch.com 

Benjamin Costemend 

benjamin.costemend@gmail.com 

Subscription Information: Qualified Readers, 

executives in the drinks industry, are put on 

the mailing list free of charge. 

Regular delivery by subscription only. 

Annual subscription (4 issues): 

(for customers from Germany) 

€ 57.– incl. p+h+VAT 

(for customers from abroad) 

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

airmail: € 85.–/US $ 110.– incl. p+h 

printed by AKONTEXT s.r.o 

Zárydničná 2048 / 7 

141 00 Praha 4 

CZ47286954 

Copyright© 2024 

Dr. Harnisch Verlags GmbH, 


43

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drinkworld Technology + Marketing 1/2024

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