drinkworld Technology + Marketing 1/2024

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

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

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ZKZ 62006<br />

ISSN 1433-1594 Vol. 28 No. 1 March <strong>2024</strong> US $ 12 · € 12<br />

Cover: Using AI for Sustainability<br />

Natural Whiskey Flavors<br />

High Demands in Mixing<br />

Challenges for Filling and Marking

We understand how you strive for constant<br />

product quality and optimized costs.<br />



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requirements while optimizing resources and<br />

securing process repeatability.<br />

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

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

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

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

plant availability throughout the product life cycle<br />

Visit us on Anuga FoodTec<br />

hall 7.1 booth C019<br />

Do you want to learn more?<br />


Editorial<br />

Beer in Cartons –<br />

Surprising Trends for <strong>2024</strong><br />

A few years ago there was an attempt<br />

to package beer in Germany in PET<br />

bottles. Environmental reasons were<br />

the main argument, since saving<br />

weight, etc. was beneficial to transport<br />

costs. It didn’t really catch on. You don’t<br />

mess with a German’s glass beer bottle.<br />

It cools well, it tastes good and doesn’t<br />

break as often as you might expect. It<br />

is more sustainable to reuse the same<br />

bottle than to make new ones, even if<br />

the weight is lower. If recycling is the<br />

question, then the answer is probably<br />

the aluminium can anyway.<br />

I find it interesting that consumers often<br />

provide an answer to a researcher’s<br />

question before it has really been<br />

asked. It's also true that every region<br />

has its own specialities regarding<br />

containers. Sometimes, especially in<br />

packaging, tradition is stronger than<br />

science. Other times, it is the available<br />

resources that limit the choice.<br />

A new White Paper has just been<br />

released by the American PMMI,<br />

the Association for Packaging and<br />

Processing Technologies. Craft Beer<br />

and Spirits: Success Through Packaging<br />

projects that metal, glass, and liquid<br />

cartons are projected to be the fastestgrowing<br />

materials used in the craft<br />

beer and spirits market through 2027.<br />

This comes as consumer demands<br />

for ready-to-drink, e-commerce, and<br />

variety and multipacks have moved the<br />

market to a projected 1% compound<br />

annual growth rate (CAGR) or 78.1<br />

billion unit sales from <strong>2024</strong> to 2027.<br />

“Metal already represents the lion’s share<br />

of craft brew and spirits packaging –<br />

followed by glass, then rigid plastic,”<br />

says Rebecca Marquez, Director, Custom<br />

Research, PMMI. “But liquid cartons are<br />

slated to grow at the fastest rate over<br />

this period at 2.2% CAGR.”<br />

Rebecca told us that these trends are<br />

also fueling shifts in equipment, notably<br />

driving higher demand for automation.<br />

This manifests in integrated robotics<br />

and end-of-line packaging operations,<br />

including machines like palletizers.<br />

"The white paper also delves into<br />

how variety, sustainability, and<br />

premiumization can provide craft<br />

producers with a way to stand out in a<br />

competitive craft market. "<br />

By definition craft producers are<br />

smaller and more innovative than major<br />

beverage brands. The most important<br />

tool they have to establish their identity<br />

is the package. Once established, the<br />

taste will then do the rest!<br />

Packaging features make products<br />

stand out on the shelf and speak<br />

Ian D. Healey<br />

Editor-in-Chief<br />

directly to the concerns of customers,<br />

while providing a variety of formats and<br />

sizes caters to convenience and consumer<br />

lifestyles.<br />

The white paper was compiled from<br />

the opinions and responses of (North<br />

American?) craft beer and spirits industry<br />

professionals. Participants were asked to<br />

expound on their experiences to better<br />

understand craft producers' packaging<br />

needs and the future trajectory of the craft<br />

industry as a whole.<br />

The report is available on request and<br />

makes fascinating reading, even though<br />

German beer will still be served in glass<br />

afterwards.<br />

Photo: BK<br />

Cheers<br />

www.drink-tm.com<br />

If you like it – subscribe!<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong> 3

Contents<br />

ZKZ 62006<br />

ISSN 1433-1594 Vol. 28 No. 1 March <strong>2024</strong> US $ 12 · € 12<br />

Issue 1 · March <strong>2024</strong><br />

Cover: Using AI for Sustainability<br />

Natural Whiskey Flavors<br />

High Demands in Mixing<br />

Challenges for Filling and Marking<br />

Sustainability ranks high among breweries, with a focus on reducing CO2<br />

emissions and water use, alongside improving energy recovery and wastewater<br />

management. While the aim of bolstering sustainability was clear,<br />

the solution paths took the digitalization curve quickly: AI-enabled realtime<br />

responsiveness and flexibility.<br />

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

Cover: GEA<br />

Ingredients<br />

10 Specialty Beverage Growth is Booming<br />

14 New Whiskey Flavor Range Launched<br />

16 New Stabilizing Systems for Ready-to-Drink<br />

Products<br />

Processing<br />

6 From Grain to Green: AI-Powered Sustainability<br />

in Brewing<br />

19 User Report CIP Cleaning Runs Smoothly with<br />

Baumer<br />

24 New Seamless Infusion Vessel Helps Increase<br />

Runtime and Yield in UHT Systems<br />

25 A Long-standing Partnership based on a<br />

Shared Commitment to Quality and Innovation<br />

A new natural whiskey flavor range has been launched,<br />

together with a whiskey cocktail flavor, designed for<br />

both alcoholic and low and no-alcohol RTD products. The<br />

new range has been created to support manufacturers<br />

amidst growing demand for cocktail bar-quality RTD<br />

options. Each whiskey flavor has a sensory description<br />

highlighting the key flavor attributes, so developers can<br />

select the right profile for their beverage.<br />

Find out more on page 14<br />

In today’s dynamic world, quality alone is not enough to<br />

guarantee long-standing business success. Rather than<br />

standing still, it is necessary to continue to evolve in<br />

order to deliver bespoke solutions that meet customers’<br />

current – and future – needs. Martin Bauer found a likeminded<br />

partner to support its innovative and forwardlooking<br />

approach. The first mixer was purchased back in<br />

the 1960s, so there is a long history.<br />

The full story is on page 26<br />


Contents<br />

Departments<br />

3 Editorial<br />

22 Fax<br />

42 Supplier's Guide<br />

Events<br />

29 Anuga FoodTec<br />

41 Calendar of Events<br />

Packaging<br />

35 Tetra Pak Invests to Further Boost Recycling Across EU<br />

36 Cervecería y Maltería Quilmes and KHS Continue<br />

Decade-long Cooperation<br />

38 The Importance of Marking in the Brewing<br />

Industry: Quality, Sustainability and Productivity<br />

08 - 11<br />

25 - 28<br />

November<br />

Beverage labels need to be applied precisely and products<br />

must be packaged safely. Correct marking is of decisive<br />

importance for identification and marketing purposes.<br />

Traceability through the precise numbering of batches<br />

and the application of a sell-by date make it possible to<br />

react rapidly to any quality problems that may occur, or to<br />

recalls. In a humid production environment, the standard are<br />

indispensable for the marking systems used.<br />

See the story on page 38<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong> ft<strong>2024</strong>-advert_92x244mm_vect.indd 1<br />

5<br />

ft<strong>2024</strong>-advert_92x244mm_vect.indd 1 12.02.24 14:29

Cover Story<br />

From Grain to Green: AI-Powered<br />

Sustainability in Brewing<br />

Design sprints fast-track prototype development in just five days, yet mastering<br />

sustainability in brewing is a marathon requiring persistence and numerous sprints. GEA<br />

collaborates with leading breweries, swiftly moving from prototype to a digital ally within<br />

a year, leveraging AI to navigate through the fog of sustainability data, aiming to meet<br />

ambitious ecological goals. This innovative approach marks a significant stride towards<br />

sustainable brewing.<br />

Breweries aim for resource-efficient<br />

production, driven by a mix of selfmotivation,<br />

economic needs, and public<br />

pressure for energy and resource<br />

efficiency. While significant strides in<br />

reducing energy and water use have<br />

been made, many opportunities for<br />

production enhancements remain<br />

untapped. Breweries not innovating<br />

their processes risk future profitability.<br />

GEA's collaboration with major<br />

breweries in an innovation workshop<br />

underscores a collective effort towards<br />

decarbonization and reduced water<br />

use, aiming to cut Scope 3 emissions<br />

by 27.5% by 2030. Sustainability ranks<br />

high among breweries, with a focus on<br />

reducing CO 2<br />

emissions and water use,<br />

alongside improving energy recovery<br />

and wastewater management. While<br />

the aim of bolstering sustainability<br />

was clear, the solution paths took the<br />

digitalization curve quickly: AI-enabled<br />

real-time responsiveness and flexibility.<br />

No rabbit out of the hat<br />

“We have been working with breweries<br />

around the world for decades.<br />

Despite our experience, it would be<br />

presumptuous to assume that GEA<br />

can pull a solution out of a hat,” says<br />

Dr. Mark Schneeberger, who heads<br />

the product development for brewing<br />

technology at GEA. “The industry needs<br />

to work together on a much broader<br />

basis; we need all perspectives along<br />

the value chain to question the status<br />

quo.” Schneeberger therefore initiated<br />

an innovation workshop with five wellknown<br />

breweries. Using a lean startup<br />

approach, brewing, energy, and<br />

digitalization experts, programmers, UX<br />

Harnessing sustainability KPIs in breweries<br />

through AI: GEA collaborates with leading<br />

breweries, swiftly moving from prototype to<br />

a digital ally within a year, leveraging AI to<br />

navigate through the fog of sustainability data<br />

in order to achieve ambitious environmental<br />

goals. Source: AI generated<br />

GEA’s InsightPartner technology marks a milestone for breweries, seamlessly integrating digital tools<br />

and sustainability principles into the brewing process – allowing brewers to get back to the business<br />

of brewing. Source: GEA<br />

designers, and service specialists were<br />

brought together with customers. The<br />

plan was to use a design sprint to come<br />

up with a prototype solution in five days<br />

– whatever it might look like.<br />

Take your time to discuss the<br />

problem<br />

What's the problem? An innovation<br />

process in this fast-track mode actually<br />

starts with a blank sheet of paper.<br />

After all, what is to be developed is<br />

defined by what exactly is needed.<br />

Is it engineering concepts, audits<br />

with letters of recommendation, the<br />

upgrading or renewal of technical<br />

equipment? Is it about continuous<br />

process optimization and, if necessary,<br />

a digital tool for this purpose? What do<br />

breweries need? The answer: knowledge<br />

– and not just columns of data, but<br />


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Zahm & Nagel 9000-R Pilot Plant is designed for<br />

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please visit our<br />

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For over 100 years Zahm & Nagel has been a world<br />

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<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />


Cover Story<br />

well-prepared, meaningful insights. In<br />

practice, breweries are familiar with the<br />

periodic reports on sustainability KPIs:<br />

They are again wallpaper of numbers,<br />

laboriously compiled, almost impossible<br />

to interpret, and not suitable for timely<br />

intervention. An inefficiency the real<br />

product would have to remedy: It<br />

should measure, condense the data into<br />

meaningful information and interpret it,<br />

help with optimization, and convert the<br />

information into recommendations for<br />

action, such as modernization, etc.<br />

Sustainability is not an island<br />

Dr. Hassan Yazdi, an expert in customercentric<br />

digital product development<br />

at GEA, highlighted the complexity of<br />

sustainability, noting, “Sustainability<br />

remains a buzzword if we consider it as<br />

a single goal. We can't come up with a<br />

meaningful product at this buzzword<br />

level.” The initial single-solution<br />

approach evolved after the initial<br />

meeting, acknowledging the intertwined<br />

nature of brewery operations. Yazdi<br />

remarked, “The plant is a mix of<br />

everything,” stressing that interventions<br />

impact productivity and quality. He<br />

provocatively suggested that stopping<br />

production would be the peak of<br />

sustainability but clarified that the true<br />

aim is to pursue defensible, responsible<br />

solutions within the brewing process.<br />

The language of production<br />

managers<br />

What are we talking about? Ticked<br />

off. And who are we talking to? The<br />

target audience for this innovation<br />

also shifted during the design process:<br />

It's no longer just sustainability<br />

managers, but production managers<br />

and operators in the field. It’s the<br />

middle management in breweries, the<br />

technical managers and production<br />

managers, that need comparable, clear<br />

and reliable data to make decisions<br />

about production processes. In many<br />

places they are still struggling with<br />

poorly aligned legacy systems, data<br />

from the PLC available only after the<br />

fact, and tons of paperwork. Being<br />

responsible for the entire production<br />

process means managing and<br />

considering a huge number of complex<br />

processes.<br />

Understanding processes: GEA<br />

InsightPartner<br />

While the aim of bolstering sustainability<br />

was clear, the solution paths quickly<br />

turned towards a digital tool offering<br />

AI-enabled real-time responsiveness<br />

and flexibility. Schneeberger and Yazdi<br />

didn’t have to start from scratch here,<br />

because in 2020/2021 they developed<br />

GEA InsightPartner process software<br />

in a similar way, which generates realtime<br />

information – i.e. knowledge – from<br />

real-time data. In a nutshell, events are<br />

tracked and correlated in their reallife<br />

environment. Plant managers get<br />

information that has been evaluated<br />

in a qualified manner and presented<br />

in intuitive dashboards. Now, GEA has<br />

added an intelligent system to the<br />

software to analyze data, conclude<br />

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

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

potentials and suggest improving<br />

actions.<br />

Digital tool aims to balance<br />

interests<br />

Digitized breweries can use real-time<br />

data analysis to improve scheduling<br />

and capacity management. Efficiency is<br />

quickly improved by eliminating much of<br />

the manual documentation, improving<br />

labor, equipment, and material utilization,<br />

and reducing equipment maintenance<br />

costs through remote monitoring and<br />

error prevention. Responding to raw<br />

material fluctuations, accessing historical<br />

brewing data for seasonal varieties, and<br />

counteracting bottlenecks are all possible<br />

with process software, resulting in peak<br />

productivity and product quality that<br />

can be accurately calculated. “Quality<br />

and productivity are already shown here<br />

in real time,” says Yazdi. “We are now<br />

adding new KPIs for the sustainability<br />

dimension to GEA InsightPartner. We<br />

want to develop the ideal software that<br />

strikes the best possible balance in the<br />

triangle of productivity, quality and<br />

sustainability.”<br />

When customers become<br />

partners<br />

The design sprint is a highly intense<br />

maneuver for the participants. However,<br />

the likelihood of achieving an accurate<br />

result is well worth the effort. “We see this<br />

innovation process as a great help in asking<br />

the right questions, defining the right<br />

requirements, and ultimately arriving at a<br />

product that adds real value in the brewer's<br />

reality,” says Schneeberger. Yazdi explains,<br />

“Together we develop a hypothesis based<br />

on a prototype. And only then does the<br />

real product development work follow – in<br />

practice at the customer's site. We work<br />

from hypothesis to hypothesis and look<br />

for instrumentation.” GEA installed the<br />

prototype in two breweries simultaneously<br />

in August 2022, with a slight time lag to<br />

double the data, but not the probability<br />

of error. The practical test showed what<br />

is feasible and what can be implemented.<br />

Customers had become development<br />

partners.<br />

Harnessing sustainability KPIs<br />

through AI<br />

Within a year, the prototype has matured<br />

into a real solution: The 2023 update of<br />


c. U.S.A.<br />

Cover Story<br />

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<br />

quality and minimum resource input. Source: GEA<br />

GEA InsightPartner Brewery enhances<br />

brewing sustainability by integrating AI<br />

for real-time monitoring and predictive<br />

analysis. It optimizes processes by<br />

analyzing key performance indicators<br />

(KPIs) related to energy and heat<br />

recovery, enabling mid-brew adjustments<br />

for energy efficiency and system balance.<br />

GEA InsightPartner forecasting models determine<br />

performance indicators in advance. Source: GEA<br />

The system identifies performance gaps<br />

and suggests improvements, bringing<br />

breweries closer to achieving the<br />

“golden batch” – a brew of the highest<br />

quality with minimal resource use. Just<br />

as students learn and improve, these AI<br />

elements continuously learn from each<br />

brew, improving their predictive accuracy<br />

over time.<br />

Embrace your digital friend –<br />

and get free to brew<br />

AI and breweries? Is it possible?<br />

“Technically, anything is possible,” Yazdi<br />

points out, referring to autonomous<br />

cars, which are far from being accepted<br />

without objection by the general public.<br />

The question is how ready brewers are to<br />

embrace these new systems. The design<br />

sprint made it clear that even large<br />

brewing companies perceive beer as a<br />

craft product. Brewers are brewers, not<br />

data analysts and AI designers. It’s this<br />

customer-centric approach to innovation<br />

that makes it possible to develop products<br />

for customers, not around them.<br />

GEA’s intelligent InsightPartner<br />

technology marks a milestone for<br />

breweries, seamlessly integrating digital<br />

tools and sustainability principles into<br />

the brewing process – allowing brewers<br />

to get back to the business of brewing.<br />

Schneeberger says: “We encourage<br />

breweries to see digital transformation<br />

not as a departure from tradition, but as<br />

an evolution towards a more sustainable,<br />

efficient, and competitive future.”<br />

1/24<br />

Vol. 38 • 31377<br />

ISSN 0932-2744<br />

ZKZ 62006<br />

ISSN 1433-1594 Vol. 28 No. 1 March <strong>2024</strong> US $ 12 · € 12<br />

Cover: Using AI for Sustainability<br />

Natural Whiskey Flavors<br />

High Demands in Mixing<br />

Challenges for Filling and Marking<br />

Global Leader in Food Cutting <strong>Technology</strong><br />

p a free test-cut of your product.<br />

www.urschel.com<br />

Cover: Revolution in<br />

Food Quality Control<br />

The Ingredient<br />

Innovation Challenge<br />

Texture Analysis in<br />

Dairy Developments<br />

Sustainable Packaging<br />

in Confectionery<br />

1/10/24 12:18 PM<br />

Please visit Dr. Harnisch Publications<br />

at Anuga FoodTec,<br />

Boulevard Central Stand A048<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />


Ingredients<br />

Specialty Beverage Growth is Booming<br />

by DONNA BERRY<br />

Sales of specialty foods and beverages<br />

continue to grow, according to the<br />

Specialty Food Association (SFA), New<br />

York, which hosted the 48th Winter Fancy<br />

Food Show January 21-23, <strong>2024</strong>, in Las<br />

Vegas. In the U.S., beverages are just shy<br />

of one-fifth of the specialty market, but<br />

represent some of the fastest-growing<br />

concepts, with coffee and tea (ready to<br />

drink and traditional), sparkling water<br />

and juices fueling growth.<br />

“When times are tough, people start<br />

treating themselves,” said Denise Purcell,<br />

vice president of resource development<br />

for SFA. “Specialty products are the<br />

perfect way to counteract what’s going<br />

on these days.”<br />

Specialty products refer to foods,<br />

beverages and confections that are of<br />

the highest grade, style and/or quality<br />

in their respective categories, according<br />

to SFA. Their specialty nature derives<br />

from a combination of some or all of<br />

the following qualities, the common<br />

denominator of which is high quality:<br />

uniqueness, global origin, particular<br />

processing (and often an intentional lack<br />

thereof), design, limited supply, unusual<br />

application/use, compelling packaging<br />

or channel of distribution/sale.<br />

“The resilient specialty food industry<br />

continues to thrive despite weathering<br />

challenges since 2020,” said Purcell.<br />

“While food inflation has impacted the<br />

market in the past couple of years, that<br />

is stabilizing, and the industry is poised<br />

for the future with several positives<br />

in place. Consumers have more retail<br />

channels in which to purchase specialty<br />

foods, foodservice is rebounding and<br />

makers are innovating with sourcing,<br />

ingredients and promotion.”<br />

Innovations from the expo floor<br />

Beverage exhibitors at this year’s Winter<br />

Fancy Food Show did not disappoint<br />

when it came to creativity and ingenuity.<br />

Most of the new products included a<br />

better-for-you component, such as less<br />

sugar and/or functional nutrition, and<br />

many had global flavor flair.<br />

Moshi, a manufacturer of craft sodas<br />

and sparkling teas, introduced a line<br />

of Asian-inspired sparkling waters. The<br />

line includes four varieties all made with<br />

natural flavors and anywhere from 7%<br />

to 15% (depending on variety) of real<br />

fruit juice for big, fresh flavor.<br />

Varieties include Asian Pear & White,<br />

which is an out-of-the-box pairing of fruit<br />

with savory. The White Peach & Yuzu<br />

showcases two modern trending Asian<br />

flavors with the yuzu sourced directly from<br />

farmers in Japan. Fuji Apple & Concord<br />

Grape is a marriage of a quintessential<br />

Asian flavor--crisp Fuji apple--with a classic<br />

American flavor, Concord grape. The last<br />

variety—Honeydew Melon & Cream—is a<br />

riff on a nostalgic Asian flavor pairing of<br />

melon and cream typically seen in East<br />

Asian sodas and desserts. This beverage<br />

is friendly for dairy-free drinkers as it uses<br />

only cream flavor.<br />

“I decided to diversify Moshi’s portfolio<br />

by introducing a line of Asian-inspired<br />

sparkling waters because we had<br />

customers tell us they loved our soda<br />

line, but found it difficult to drink<br />

often due to the sugar content,” said<br />

Alton But, founder. “Our goal when<br />

formulating this line was to create flavor<br />

combinations that are not only unique<br />

but also impactful in taste.”<br />

The new sparkling waters are naturally<br />

sweetened from the fruit juice. A 12-<br />

ounce can contains a mere 25 calories.<br />

“One of the things I learned in developing<br />

Moshi’s soda line was that our bestsellers<br />


Ingredients<br />

Leading process technology<br />

for the beverage and food<br />

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Visit us in<br />

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Anuga FoodTec<br />

<strong>2024</strong>, 19—22 March<br />

Cologne Germany<br />

bucherunipektin.com<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />


Ingredients<br />

always featured a combination of two<br />

or more flavors. This was definitely<br />

something I wanted to incorporate with<br />

the sparkling water line,” But added.<br />

“As a former chef, I really wanted to<br />

include a savory element in one of the<br />

flavors. I thought it would be a unique<br />

tasting experience in a heavily saturated<br />

sparkling water category.”<br />

Trend Bev Co., also was fueled by the<br />

Asian culture, specifically Vietnam.<br />

The new-age sparkling beverage brand<br />

promotes wellness through innovative<br />

tropical fruit juices. The company has<br />

three lines, coconut water with juice,<br />

tea with juice, and simply juice. The<br />

carbonated drinks contain no added<br />

sugars or sweeteners, rather they rely<br />

on the sweetness of the fruits.<br />

Latin America tradition is what Frescos<br />

Naturales is all about. The company fills<br />

cans with traditional aguas frescas, but<br />

with a twist of some carbonation. The<br />

company honors the Latinx community<br />

with colorful designs, bilingual labels<br />

and traditional flavors.<br />

“There are so many Latin communities<br />

in the U.S., and while there is<br />

representation in our foods, there’s not a<br />

lot of healthy Latin American beverages<br />

in the marketplace, yet they are very<br />

easy to make and very good for you,”<br />

said Juan Stewart, founder. “We wanted<br />

our cans to be as colorful as our drinks,<br />

as our culture really. We look at our cans<br />

not just as a vehicle for our drink, but<br />

also as art work.”<br />

The beverages currently come in 12-<br />

ounce cans in six classic flavors. They<br />

are: guava, mango, hibiscus, passionfruit,<br />

pineapple and tamarind.<br />

“When I started, I knew I wanted to<br />

launch that first year with six flavors,”<br />

said Stewart. “I knew that once I got<br />

started, it would be a while until I<br />

launched more flavors. I have the next<br />

six already in my mind.”<br />

Venice Beach Beverage company now<br />

offers ready-to-drink Vitamin Iced Tea<br />

in five flavors: black cherry, ginger,<br />

ginger turmeric, lemon and peach. The<br />

beverages contain 13 essential vitamins<br />

and are all natural. That same vitamin<br />

blend is used in the company’s coldpressed<br />

Ginger Vitamin Tea, which comes<br />

in chai, lemon peach and turmeric.<br />

Silly Cow Farms, a manufacturer of<br />

premium hot cocoa mixes, is entering<br />

the ready-to-drink coffee space with<br />

nitro cold brew coffee with chocolate.<br />

Varieties are Chocolate Mocha Supreme,<br />

Dark Chocolate Euphoria and Sea Salt<br />

Caramel Mocha.<br />

The smooth and velvety taste of nitro<br />

cold brew coffee gets elevated with the<br />

addition of the company’s signature<br />

cocoa powder. “The nitrogen infusion<br />

adds sophistication by creating a<br />

delicate interplay of microbubbles and<br />

sweet frothiness,” according to the<br />

company.<br />

The shelf-stable beverages are<br />

sweetened with cane sugar. A 12-<br />

ounce can contains 80 to 120 calories,<br />

depending on variety.<br />

Build Brands LLC is growing its Spylt<br />

line of better-for-you (high protein and<br />

low sugar) dairy-based energy drinks.<br />

The 11-ounce canned line rolled out in<br />

2022 with two varieties of caffeinated<br />

chocolate milk. Light Mode has 60<br />

milligrams of caffeine and Dark Mode<br />

has 140 milligrams. This spring there<br />

are two new varieties: strawberry and<br />

vanilla.<br />


“Kids grow up drinking dairy, and as soon<br />

as they graduate from high school, enter<br />

into adulthood, they’re leaving milk<br />

behind. They’re gravitating to energy<br />

drinks,” said Josh Mendenhall, founder<br />

and chief brand officer. “Sometimes,<br />

they can be high in sugar. They could<br />

have other ingredients that they’re<br />

not familiar with. We’re introducing a<br />

healthy alternative to a market that’s<br />

saturated with unhealthy, un-nutritional<br />

drinks.”<br />

Beanhut is rolling out premium iced latte<br />

coffees in traditional and unique flavors,<br />

such as matcha and strawberry. The<br />

shelf-stable beverages are made with<br />

real dairy milk and sold in 13.5-ounce<br />

glass bottles.<br />

Traditional ready-to-drink coffee is<br />

getting competition with mushroom<br />

coffee alternatives such as new Golden<br />

Nest Cold Brew Mushroom Coffee.<br />

The ready-to-drink beverage comes in<br />

8-ounce cans and is made with organic<br />

chaga and cordyceps mushrooms, which<br />

are known for their high antioxidant,<br />

anti-inflammatory, energy-boosting and<br />

immune-boosting properties.<br />

Sen Cha Naturals, a company that<br />

specializes in all things matcha, is<br />

adding oat milk matcha powdered<br />

drink mixes to its portfolio. What makes<br />

the line special is that not only does it<br />

come in an original variety, there’s also<br />

blueberry and tropical fruit options.<br />

“The big takeaway is that specialty food<br />

has produced consistent growth every<br />

year through good (economic stability)<br />

and bad (pandemic, high inflation),”<br />

concluded Purcell. “People care about<br />

their food choices, younger generations<br />

are increasingly engaged consumers<br />

and share of grocery spending that goes<br />

to specialty food rises every year.”<br />

The Author<br />

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

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

in tracking trends and advancements in<br />

product development.<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />


Ingredients<br />

New Whiskey Flavor Range Launched<br />

Synergy Flavours has launched a<br />

natural whiskey flavor range and a<br />

whiskey cocktail flavor, designed for<br />

both alcoholic and low- and no-alcohol<br />

ready-to-drink (RTD) products. The<br />

new range has been created to support<br />

manufacturers amidst growing demand<br />

for cocktail bar-quality RTD options.<br />

The range includes bourbon, Tennessee,<br />

fruity, and peaty whiskey flavors, as<br />

well as a traditional ‘old fashioned’<br />

cocktail flavor. This flavor range offers<br />

manufacturers flexibility in developing<br />

authentic RTD products, and allows<br />

customization due to each flavour’s<br />

carefully crafted sensory profile.<br />

Each whiskey flavor has a sensory<br />

description highlighting the key flavor<br />

attributes, so developers can select<br />

the right profile for their beverage<br />

using this information. Partnering with<br />

Synergy allows manufacturers to use<br />

the whiskey flavors alongside other<br />

Synergy solutions, including natural<br />

flavors, extracts, and essences, to<br />

develop complex and premium cocktail<br />

bar-quality RTD products.<br />

Vicky Berry, Senior European Business<br />

Development Manager at Synergy<br />

Flavours, comments on the launch: “RTD<br />

cocktails are becoming increasingly<br />

popular and, interestingly, we are seeing<br />

more activity in both non-alcoholic<br />

categories and beverages at 8% alcohol<br />

by volume (ABV) and above. For low- and<br />

no-alcohol products, the new portfolio<br />

helps our customers create drinks<br />

with flavors reminiscent of alcohol,<br />

replicating the sophistication of whiskeybased<br />

options that consumers enjoy. In<br />

beverages at 8% ABV and above, our<br />

whiskey flavors help manufacturers<br />

to reduce the amount of whiskey they<br />

require in their RTD cocktail, perhaps<br />

opting for a less expensive alcohol<br />

instead, while maintaining a premium<br />

flavor at a lower price point.”<br />

Charlotte Spitzner, Flavor Research<br />

Analyst at Synergy, expands on the<br />

science behind the new flavor range:<br />

“Detailed analytical and sensory insights<br />

are crucial when creating distinct<br />

whiskey profiles such as these, as the<br />

chemistry of whiskey is complex with<br />

many different flavors and aromas due<br />

to how it is made. Our flavorists tasted<br />

and analyzed whiskeys from across the<br />

globe, then our flavor team blended<br />

extracts and natural aroma compounds<br />

to achieve the perfect balance and<br />

Photos: Synergy Flavours<br />


Ingredients<br />

profile. We’ve also developed analytical<br />

flavor pairing charts, which can be used<br />

to help our customers make informed<br />

flavor pairing decisions, to create<br />

products such as an impactful spiced<br />

Manhattan, Brazilian orange whiskey<br />

sour, or raspberry mint julep RTD, for<br />

example.”<br />

While being designed predominantly<br />

with beverages in mind, Synergy’s<br />

applications team can help manufactures<br />

to use the flavors in different product<br />

types. Charlie Heath, Applications<br />

Technologist at Synergy Flavours,<br />

elaborates, “Manufacturers can<br />

experiment with our versatile whiskey<br />

flavors outside of beverages. Adding a<br />

bourbon flavor to a savory sticky glaze<br />

works well, or using the characteristic<br />

old-fashioned cocktail flavor in a dairy<br />

or plant-based chocolate mousse for<br />

notes of orange and oak packs a flavour<br />

punch. The innovation opportunities are<br />

endless.”<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />


Ingredients<br />

New Stabilizing Systems for<br />

Ready-to-Drink Products<br />

Over the past ten years ready-todrink<br />

coffee beverages have shown<br />

steady growth worldwide. In 2023<br />

alone revenue rose by 4.8 percent<br />

to total 30.6 billion euros, and<br />

continues to trend upward. This is<br />

the conclusion of a study by market<br />

research institute Statista Market<br />

Insights. They prognosticate annual<br />

growth of 5.6 percent through 2027<br />

(CAGR 2023-2027), to a projected 38.2<br />

billion euros. More and more dairies<br />

are leveraging this potential and<br />

addressing the ongoing demand with<br />

new product ideas. Hydrosol supports<br />

manufacturers with stabilizing systems<br />

from the Stabiprime and Stabisol<br />

ranges. Product Manager Binia Postel<br />

explains: “We’ve added coffee drinks to<br />

our milk mixed beverage applications.<br />

For example, one very exciting concept<br />

is a protein-rich coffee drink with a<br />

protein content of six percent. It’s made<br />

of milk powder and water together with<br />

the customer’s instant coffee. What<br />

makes it special is that it is filled into<br />

cans and autoclaved. That means it can<br />

be stored without cooling. There hasn’t<br />

been a concept like this before. It’s<br />

really quite innovative.”<br />

According to Postel, the development<br />

of this protein-rich coffee drink was<br />

very complex. It was necessary to get<br />

the protein content and the acids in<br />

the coffee into balance, and ensure<br />

stability even at high temperatures.<br />

Hydrosol’s stabilizer experts succeeded<br />

at this very well. One reason is their<br />

many years of experience in stabilizing<br />

milk mixed beverages, another is<br />

the individual service the company<br />

provides. “Every coffee is different, so<br />

in our trials we try to use the specific<br />

customer’s coffee, be it instant, cold<br />

brew or something similar,” says Postel.<br />

The coffee drink can be made with fresh<br />

milk, or as a recombined version with<br />

milk powder. The recombined option is<br />

attractive for markets where little fresh<br />

milk is available. The stabilizing system<br />

keeps the drink stable for a long time,<br />

while phosphates and/or carbonates<br />

control the acid development.<br />

The finished coffee drinks can of course<br />

be customized individually varied, from<br />

different coffee intensities to seasonal<br />

flavours. Many ideas are possible. The<br />

company’s close collaboration with<br />

sister company OlbrichtArom makes<br />

flavouring problem-free. It also offers<br />

interesting possibilities for avoiding<br />

added sugar while still providing a<br />

certain sweetness. This is precisely<br />

what OlbrichtArom’s Sugar Booster<br />

product does, by maximizing the light<br />

sweetness of lactose. These ready-todrink<br />

solutions for coffee drinks are<br />

equally suitable for retail and food<br />

service.<br />

Binia Postel, Product Manager at Hydrosol<br />


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<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />


Ingredients<br />








30 th EDITION<br />

12 th -15 th November <strong>2024</strong><br />

Fiera Milano (Rho) - ITALY<br />

With the contribution of<br />

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Processing<br />

User Report CIP<br />

Cleaning Runs<br />

Smoothly with Baumer<br />

Every day, up to 80 CIP cleaning cycles run at the Thalfang<br />

cooperative company of Hochwald Foods GmbH. Not every<br />

sensor can permanently withstand this extreme material<br />

stress and constant temperature jumps. Therefore, the<br />

German experts in condensed milk set out to find the<br />

perfect sensor partner for conductivity measurement - and,<br />

in the end, came across him after a detour.<br />

Your global partner<br />

for complex<br />

fluid handling<br />


The milk flow never stops. Every day,<br />

up to 1.3 million liters rush through the<br />

steel pipes of the Hochwald Foods GmbH<br />

dairy company in the small community<br />

of Thalfang in the Hunsrück region of<br />

Germany. The precious raw material from<br />

the member dairy farmers is processed<br />

into condensed milk and canned all<br />

around the clock. Every minute, 600<br />

cans of the non-perishable, thickened<br />

milk come off the company's four<br />

canning lines, among them well-known<br />

German brands such as Bärenmarke and<br />

Glücksklee. "In Thalfang, we turn raw<br />

milk into condensed milk for the global<br />

market with all in-house processes of<br />

canning, sterilizing, labeling, packaging,<br />

storing and loading into sea freight<br />

containers," describes Holger Kuhn,<br />

Manager Electrical Engineering, the<br />

high level of vertical integration in the<br />

Thalfang factory. Hochwald Foods even<br />

has an own production of tin cans and<br />

lids.<br />

A major challenge in milk processing<br />

is the large number of deliveries and<br />

production batches due to increasing<br />

product diversity. "We process different<br />

qualities of milk and attach greatest<br />

importance to purity in origin and sorting<br />

," says Mr. Kuhn. The final stage in every<br />

delivery of raw milk by the company's<br />

own milk tankers is cleaning. This means<br />

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

the world market. Image: Hochwald<br />

This is how you convey<br />

complex media effectively<br />

Choosing the right pump optimizes the<br />

processes and reduces energy costs.<br />

NETZSCH offers:<br />

Individual consultation<br />

More than 70 years of experience<br />

Various pump technologies<br />

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Together we will find the optimal solution for<br />

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Partnership does not end<br />

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<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />

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Processing<br />

30-40 CIP objects every day. The great<br />

number of production batches entails<br />

numerous cleaning cycles, since prior<br />

to processing any new batch, lines and<br />

tanks must be clean and hygienic. Right<br />

on the shop floor, Mr. Kuhn's team runs<br />

30-40 CIP cleaning cycles every day in<br />

order to prevent any standstill in milk<br />

processing. "No CIP cleaning means no<br />

canning," he says, describing the central<br />

role of cleaning-in-place. This must not<br />

happen, he says, since constantly milk<br />

tankers are arriving at the yard, filling<br />

the raw milk silos which are as high as<br />

a house.<br />

Reliable conductivity measurement<br />

is required to make sure CIP<br />

cleaning does not block production.<br />

Conductivity measurements monitor<br />

the concentration of acids and alkalis<br />

for the maximum cleaning effect and<br />

will also detect when the pipe is flooded<br />

with pure again at the end of a CIP cycle.<br />

Conductivity sensors play a crucial role<br />

also in phase separation. They identify<br />

different media and allow for collecting<br />

used fluids to re-enter another cycle and<br />

this way play an important role in saving<br />

resources.<br />

When Mr. Kuhn took over his position as<br />

Manager Electrical Engineering in the<br />

Thalfang company eight years ago, he<br />

quickly realized that the sensors used<br />

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

sensor for conductivity measurement. Image: Baumer<br />

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

1.3 million kg of raw milk from member dairy farmers. Image: Hochwald<br />

for conductivity measurement did not<br />

meet his high expectations. But even<br />

test runs with alternative sensors did<br />

not present Mr. Kuhn with the desired<br />

results. He wanted the optimum solution<br />

for conductivity measurement and kept<br />

searching.<br />

In the end, the experienced Manager<br />

encountered the conductivity sensor he<br />

was looking for by chance. At some point,<br />

a third-party labeled CombiLyz AFI4<br />

ended up the workbench of the electrical<br />

maintenance department. Since the<br />

dealer didn't answer the service request,<br />

an employee made investigations to find<br />

out the manufacturer of the promising<br />

sensor - Baumer. Now the sensor partner<br />

for conductivity measurement was<br />

found. "After the successful test run we<br />

were pleased with the performance of<br />

the conductivity sensor, since AFI4 met<br />

our needs just as required," reports Mr.<br />

Kuhn. In addition, he was well satisfied<br />

with the customer service provided.<br />

Reliability is first among technical<br />

requirements. AFI4 proves itself every<br />

day in up to 80 CIP cleaning cycles.<br />

Since having started the cooperation<br />

with Baumer four years ago, there had<br />

not been a single failure of the AFI4s in<br />

use, neither there was a single housing<br />

damaged or leaking. "I'm satisfied by an<br />

analytical sensor working well for five<br />

years. That's why we are on the right<br />

track with the Baumer sensors," says Mr.<br />

Kuhn.<br />

Another requirement were short<br />

response times with high precision<br />

measurements in parallel. In this point<br />

as well, AFI4 scores high by very good<br />

performance: "AFI4 is very fast and is<br />

exactly what we need since we deploy the<br />

sensor also in phase separation." To him,<br />

this is the most important point. With<br />

flow volumes of 4-6 liters per second,<br />

fast measurement results will noticeably<br />

increase resource efficiency. Mr. Kuhn<br />

nods, "Thanks to AFI4 we minimize<br />

product rejects." This is also to the<br />

benefit of the agricultural shareholders<br />

since besides quality, factory efficiency<br />

is decisive in raw milk processing. After<br />

all, it is the factory objective to make<br />

the most of the milk supplied by their<br />

member dairy farmers.<br />

Can AFI4 guarantee such high longyear<br />

performance despite the high<br />

requirements? At Hochwald Foods, there<br />

are no signs at all of any performance<br />

loss. The technical team checks each<br />

sensor once a year. Out of the 47<br />


Processing<br />



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<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />


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Processing<br />

currently deployed AFI4 sensors, a mere<br />

two presented drift but even within the<br />

tolerances. "The long-term stability is<br />

very good," says Mr. Kuhn. According<br />

to him, further AFI4 benefits are the<br />

rotatable touch color display, easy<br />

handling, compact design, switchable<br />

measuring ranges and adaptive<br />

connection system. "In addition, this<br />

Baumer sensor is freely configurable<br />

and hence allows for universal use in<br />

every application. This also simplifies<br />

and reduces spare part inventory," adds<br />

Mr. Kuhn who is a strong supporter of<br />

standardized solutions.<br />

As a result of the good experience<br />

made with AFI4, the Manager of<br />

Electrotechnical Engineering has<br />

declared the robust Baumer sensor as<br />

a factory standard. For the upcoming<br />

factory overhaul with 6 new CIP<br />

circulations, this means: The longterm<br />

stable Baumer analysis sensor<br />

will continue to make an important<br />

contribution towards smoothly running<br />

milk processing. For optimal process<br />

monitoring, AFI4 will get company and<br />

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

measurement. For him, the sensor performance and the support by Baumer specialists Alexander<br />

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

backup by the proven Baumer PF20 flow<br />

sensor measuring flow velocity in CIP<br />

returns. This will further assure product<br />

quality and prevent time-consuming<br />

troubleshooting in the pipe system.<br />

Since after all, non-stop milk processing<br />

must be ensured in the future.<br />

The Author<br />

Holger Thissen is PR Manager at Baumer Group.<br />

About Hochwald<br />

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

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

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

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

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

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

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

tea," says Mr. Kuhn, Manager Electrical Engineering at the Thalfang factory.<br />

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

vacuumbarrier.com<br />

<strong>2024</strong><br />


Processing<br />

New Seamless Infusion Vessel Helps<br />

Increase Runtime and Yield in UHT<br />

Systems<br />

The design results in more sustainable operations, less waste and more product output<br />

SPX FLOW’s APV brand has released<br />

the Seamless Infusion VesselTM to help<br />

UHT (Ultra High Temperature) infusion<br />

systems have longer running times, less<br />

product waste and more yield. Dairy,<br />

plant-based and beverage producers<br />

often struggle with product fouling or<br />

buildup during UHT processing. The<br />

Seamless Infusion Vessel can help and,<br />

in turn, increase efficiency and system<br />

performance.<br />

UHT infusion systems process many<br />

popular products, including dairy<br />

(milk, cream and ice cream), plantbased<br />

beverages (soy, oat and almond<br />

drinks) and specialized nutrition foods<br />

(liquid meals, protein drinks and infant<br />

formula).<br />

Benefits of the Seamless<br />

Infusion Vessel<br />

Instead of the traditional clamp<br />

connection, the seamless connection<br />

links the vessel bottom and pump<br />

housing in UHT infusion systems without<br />

a sealing gasket and has better watercooling<br />

on the pump casing and impeller.<br />

This results in:<br />

• No product build-up and decreased<br />

product loss: With less fouling, there<br />

are fewer stoppages for CIP (Cleaning-<br />

In-Place), which can take up to two<br />

hours per cleaning.<br />

• Longer production runs before<br />

cleaning: Systems have shown<br />

20% longer running time using the<br />

Seamless Infusion Vessel. That’s an<br />

estimated 100 additional production<br />

hours and approximately 1.3 million<br />

more liters of milk produced yearly for<br />

a 12,000-liter-per-hour plant.<br />

• Increased system efficiency and<br />

overall sustainability: In a plant that<br />

can produce 12,000 liters per hour, this<br />

means 30 fewer CIP cycles per year,<br />

which lowers product waste, energy,<br />

water and detergent consumption.<br />

René Nielsen, Global Technical Sales<br />

Manager UHT & Integrated Projects:<br />

“Product fouling, and its associated<br />

problems, is an area of concern for<br />

many of our customers they would like<br />

to see improved. We listened, and the<br />

Seamless Infusion Vessel was born. The<br />

teams at SPX FLOW and our brands,<br />

like APV, are committed to continuous<br />

innovation to find new ways to meet the<br />

needs of our customers. We fulfill these<br />

needs by seeking continuous product<br />

and design improvement in all aspects<br />

of processing systems.”<br />

Photos: SPX FLOW<br />


Processing<br />

A Long-standing Partnership based on<br />

a Shared Commitment to Quality and<br />

Innovation<br />

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

traditional values such as quality, responsible sourcing and a passion for nature. However,<br />

the organization has continued to evolve over the past nine decades, with its focus on<br />

innovation and creativity delivering solutions for successful products of tomorrow. Since the<br />

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

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

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

is definitely not the same as ‘standing still’.<br />

Built on a passion and love for nature,<br />

Martin Bauer GmbH & Co KG has stood<br />

for expertise in botanical products<br />

since 1930. The group has expanded<br />

steadily over the years from its humble<br />

beginnings as a herb processing plant<br />

founded by Mr. Martin Bauer himself, at<br />

the age of 28, in the Bavarian hinterland.<br />

Today, the company has grown into<br />

a multinational enterprise with more<br />

than 2,500 employees, operating more<br />

than 20 manufacturing sites around the<br />

world and generating a consolidated<br />

annual turnover of more than €550<br />

million. Part of the company’s success is<br />

built on its commitment to responsibly<br />

sourced, high-quality botanicals such as<br />

peppermint, hibiscus, rooibos and mate.<br />

These raw materials are processed<br />

using rigorous, certified methods into<br />

a wide range of products for Martin<br />

Bauer’s customers: manufacturers<br />

in industries including tea and other<br />

beverages, a wide variety of food<br />

products, animal nutrition, cosmetics<br />

and pharmaceuticals.<br />

But in today’s dynamic world, quality<br />

alone is not enough to guarantee longstanding<br />

business success. Rather than<br />

standing still, it is necessary to continue<br />

to evolve in order to deliver bespoke<br />

solutions that meet customers’ current<br />

– and future – needs. In the Hosokawa<br />

Micron Group, Martin Bauer found a likeminded<br />

partner to support its innovative<br />

and forward-looking approach. “The first<br />

time we sold a mixer to Martin Bauer<br />

was back in the 1960s, so we have a long<br />

history together,” says Daan Goris, Team<br />

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

Manager Food at Hosokawa Micron BV in<br />

the Netherlands. Like<br />

Case Study<br />

Martin Bauer, the Hosokawa Micron<br />

Group has a global presence, with<br />

facilities for research, engineering,<br />

manufacturing and service throughout<br />

Asia/Oceania, the Americas and Europe.<br />

“I have worked at Martin Bauer for more<br />

than 22 years and my relationship with<br />

the people within the Hosokawa Micron<br />

Group has always been characterized<br />

by partnership. In fact, I have known<br />

some of them for nearly my whole<br />

working life,” states Thomas Weber,<br />

Head of Process Engineering at Martin<br />

Bauer. “Cooperation for such a long time<br />

leads to a general understanding of our<br />

needs and our standards. The people at<br />

Hosokawa know what is important for<br />

us, even if it’s not explicitly mentioned.”<br />

“We regard the company as a leading<br />

supplier in terms of technology and<br />

quality. Wherever we face the highest<br />

demands on our equipment, we know<br />

we can rely on Hosokawa. We use a<br />

huge variety of mixers and mills in our<br />

company sites, in countries ranging from<br />

Poland to Turkey as well as Germany,”<br />

he continues.<br />

Minimizing waste<br />

Some of those machines are supplied<br />

by Germany-based Hosokawa Alpine<br />

for use in the early stages of Martin<br />

Bauer’s production process. “. For tea,<br />

which accounts for the lion’s share of<br />

our business, we appreciate the mills'<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />


Processing<br />

easy setup for different products, easy<br />

maintenance and low abrasive wear,”<br />

adds Weber.<br />

“Dust is a major waste product in<br />

the tea industry,” explains Benedikt<br />

Kapinos, Sales Manager in the Food<br />

Division of Hosokawa Alpine AG in<br />

Germany. “Hosokawa machines are built<br />

to minimize the dust produced in the<br />

grinding process.”<br />

High demands on the mixing technology<br />

The next process step for Martin Bauer<br />

is mixing. According to Goris, there are a<br />

number of factors to take into account,<br />

especially when mixing multiple<br />

components to make a composition for<br />

a tea blend, for example: “During the<br />

milling step, one aim is to mix them all<br />

together smoothly without creating<br />

dust. Since the components can be<br />

quite fragile, very gentle mixing may<br />

be required in order to preserve all the<br />

unique properties and characteristics.<br />

It also is important to achieve good<br />

evenness and uniform accuracy in the<br />

composition,” he says. “All this places<br />

high demands on the<br />

mixing technology to achieve the<br />

optimum quality. Our mixers offer the<br />

ideal solution in this kind of scenario<br />

thanks to their low-intensity mixing.<br />

Moreover, because they are available in<br />

a range of sizes, they offer Martin Bauer<br />

the flexibility to adapt each mixing<br />

Weber, standing next to a Hosokawa Alpine mill<br />

operation to the required volumes,”<br />

adds Goris.<br />

Shared focus on sustainability<br />

The fact that the two companies Martin<br />

Bauer and Hosokawa share a number<br />

of values provides a strong foundation<br />

for their common history. “We can all<br />

draw on many decades of experience.<br />

Martin Bauer was founded 90 years ago,<br />

while Hosokawa Micron is celebrating its<br />

hundredth anniversary in 2023 and at<br />

Hosokawa Alpine we have been around<br />

for 125 years,” states Kapinos. “Besides<br />

that, we definitely have some similar<br />

genes and share the same mindset in<br />

several respects,” he continues.<br />

One example of a shared value is<br />

sustainability, which is high on the<br />

agenda at both companies. “Whether for<br />

cutting, milling or mixing, all Hosokawa<br />

technology is engineered to the highest<br />

standards and designed to use as little<br />

energy as possible,” comments Goris.<br />

“We also have various sustainability<br />

projects of our own, such as 4,500<br />

m2 of solar panels on the roof of the<br />

production halls at Hosokawa Alpine. In<br />

Doetinchem, we’ve reduced the energy<br />

consumption of our operations by<br />

installing solutions such as LED lighting<br />

and a new central pressurized air system,<br />

and we’ve launched various initiatives<br />

to reduce the carbon footprint of our<br />

core machine-building process, such as<br />

by modernizing the CNC machine park,<br />

improving our internal logistics and<br />

redesigning our supply chain network for<br />

machines and spare parts. Moreover, our<br />

ISO 14001 environmental management<br />

certificate helps us to support Martin<br />

Bauer’s sustainability efforts.”<br />

In 2020, Martin Bauer published its first<br />

sustainability report documenting its<br />

short-term, medium-term and long-term<br />

goals alongside a broad spectrum of<br />

measures in the area of sustainability.<br />

In fact, the company recently received<br />

a 2022 Hallbars Sustainability Report<br />

Award in the business sector ‘Tea’<br />

for its sustainability report. “We want<br />

our business in numerous plant raw<br />

materials from around the world to<br />

function in harmony with nature and be<br />

good for everyone involved. To ensure<br />

that the best plant ingredients are still<br />

available to us in the future, we must do<br />

everything we can now – and reap the<br />

harvest of our forward-thinking actions,”<br />

comments Katharina Peter, Expert<br />

Corporate Communications at Martin<br />

Bauer. “Our sustainability strategy has<br />

put us on the right path to get fit for the<br />

future: the nature network has set itself<br />

the goal of becoming climate-neutral by<br />

2030. And we are not only promoting<br />

sustainable practices at our own sites,<br />

but in our supply chains as well.”<br />

Quality control<br />

Another common denominator between<br />

the two companies is their strong<br />

commitment to quality. “For us at Martin<br />

Bauer, quality management is our most<br />

important task. It starts in the countries<br />

where our botanicals are sourced and<br />

continues throughout every step in their<br />

processing and transportation right up<br />

to the moment they are enjoyed by our<br />

customers. Our consistent quality and<br />

safety concept allows us to live up to the<br />

great responsibility we bear,” explains<br />

Peter. “Our product quality is monitored<br />

by PhytoLab, an independent, accredited<br />

laboratory for plant analysis that is<br />

affiliated with the nature network. Each<br />

day the laboratory, which was founded<br />

in 1993, assesses 200 samples and gives<br />

clear information about quality and<br />

purity of products.”<br />

Speaking on behalf of the Hosokawa<br />

Micron Group, Goris adds: “The high<br />

quality of our products is one of the basic<br />


Packaging<br />

Sustainable steam generation for the<br />

food industry: reducing energy costs<br />

and CO 2 emissions<br />

Visit us at Anuga FoodTec Cologne<br />

Hall 10.1 | Booth F041<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />

www.bosch-industrial.com<br />


Processing<br />

factors contributing towards our business<br />

success. We consider quality assurance<br />

and its systematic improvement to be<br />

everybody's business, not just that of<br />

the company management but also<br />

that of the employees, too. The basis<br />

for implementing our quality policy is<br />

a quality management system that is<br />

continuously updated and improved.”<br />

Collaborative partnerships<br />

Last but not least, both companies are<br />

aware of the importance of innovation<br />

in order to maintain their leading<br />

market position. Above all, they<br />

understand that the best results can be<br />

achieved by pooling their commercial<br />

insights and technological expertise in<br />

collaborative partnerships. “The food<br />

market is developing faster than ever.<br />

Consumers know that what they eat and<br />

drink influences their health, their mood<br />

and their daily energy level, and this is<br />

driving an evolving market for meat and<br />

dairy alternatives. Hence, nutritious and<br />

healthy food combined with sustainable<br />

manufacturing matters,” says Weber.<br />

“This requires ready-to-use solutions<br />

for our customers, which in turn needs<br />

strong R&D partnerships to keep pace<br />

with the demands for new products,<br />

recipes and applications. The experts<br />

at Hosokawa have proved to be reliable<br />

partners who are available for discussion<br />

and brainstorming on innovation at any<br />

time. They also proactively ask us about<br />

our needs and the demands we face,<br />

which not only forms the basis for their<br />

own future developments but also gives<br />

us new insights and ideas.”<br />

“The pace of change has definitely<br />

picked up, especially over the last<br />

couple of decades,” agrees Kapinos.<br />

“At Hosokawa, we are looking forward<br />

to continuing to support Martin<br />

Bauer’s wide-ranging innovation<br />

activities with our own advanced<br />

technological solutions, now and in<br />

the future. By working together, we<br />

are in no doubt that we can help the<br />

company to remain a leading supplier<br />

in its industry for many decades to<br />

come,” he concludes.<br />

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,<br />

the ideal solution was found for Martin Bauer.<br />


Events<br />

Process <strong>Technology</strong> Advancing:<br />

Anuga FoodTec <strong>2024</strong> Revolutionizes<br />

Food and Beverage Production<br />

++ Best Practice technologies<br />

++ Three big trends in focus: digitalization, sustainability and individualization ++<br />

Whether it is about complete production lines or individual process systems for milk products,<br />

cheese, beverages and viscous food – Best Practice technologies are currently called for that<br />

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

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

FoodTec, which is taking place from 19 to 22 March <strong>2024</strong> in Cologne, it is becoming clear<br />

that the latest generation of process technology systems distinguishes itself through three<br />

important trends – digitalization, sustainability and individualization.<br />

The goal of sustainably<br />

redesigning the<br />

food and beverage<br />

industries has never<br />

been as urgent as it is<br />

today. All the more important<br />

is it for producers<br />

to efficiently and<br />

flexibly use systems<br />

that are appropriate<br />

for this task. Not least,<br />

the consistently high<br />

quality of food and food safety is in the focus of developments.<br />

"Globally, we are seeing innovations of completely different<br />

kinds in process technology. This diversity is also reflected on<br />

the Cologne fair grounds at the stands of the exhibitors," says<br />

Matthias Schlüter, Director of Anuga FoodTec. More than a<br />

third of the around 1,350 exhibitors from Germany and abroad<br />

present solutions in the field of process technology. And these<br />

already start with mixing – a complex process that often takes<br />

place at the start of production.<br />

Efficient in every production step<br />

Mixers are the workhorses of the food industry and are indispensable<br />

for the standardisation of product masses. Where a<br />

simple batch mixer was sufficient 15 years ago to process standard<br />

recipes with few ingredients, the situation has fundamentally<br />

transformed. The market is now more dynamic than ever<br />

before. Manufacturers change recipes several times per day in<br />

order to adapt their production to the changing wishes of consumers.<br />

A modern mixer must be able to master this complexity<br />

and be capable of mixing varied raw materials equally wet<br />

and dry, and that without making the process more difficult. At<br />

Anuga FoodTec, visitors will find a great variety of models that<br />

can be adapted to the respective requirements. An example of<br />

this are trajectory mixers. They introduce the shear forces by<br />

way of the inertia of the mass through the use of programmable<br />

trajectories. The highlight: the product found in the process<br />

container processes itself gently with itself, entirely without stirring<br />

tools.<br />

However, there is more than one process step behind the manufacture<br />

of food. The stirrers, kneaders, mixers, extruders, homogenizers<br />

and heat exchangers on the Cologne fair grounds<br />

are flanked by a large number of digital solutions that are specifically<br />

coordinated to the processes and network these to form a<br />

complete line. Recipe and batch management software makes it<br />

possible to plan and control fully-automated production. Thanks<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong> 29

Events<br />

to central terminals, all functions, such as rotational speeds,<br />

vacuum values, exposure to gas or the speed of the conveyor<br />

systems, can be monitored and operated by one person. Userfriendly<br />

designs ensure process-safe and intuitive operation<br />

and are also a response to the lack of skilled workers in the<br />

industry.<br />

Digital and networked along the entire line<br />

The optimization of production processes occupies a lot of<br />

space at Anuga FoodTec. It is primarily the digital technologies<br />

that provide insights into the processes that were not so available<br />

in the past. Food manufacturers use this as the foundation<br />

for elevating their own production to the latest standard<br />

and to optimise the harmonisation of human being, machine<br />

and processes. With their portfolio, the exhibitors in Cologne<br />

begin at precisely this point – for example, with intelligent<br />

sensor and web-based process control systems that can also<br />

be retrofitted on existing systems. They enable comprehensive<br />

sustainability management at the central point of the plant<br />

control system.<br />

This enables cross-process automation from the preparation<br />

of raw materials with mixing and reduction through processing<br />

with portioning, dispensing, molding or extrusion to options<br />

like gripping and insertion of the products into the packaging.<br />

Intelligent feeds and precise sorting then subsequently ensure<br />

that the products are finally packaged and ready for shipping.<br />

With such an integrated complete solution, the individual product<br />

components for ready-made meals pass without interruption<br />

through the weighing and filling stations and are subsequently<br />

filled cleanly into bowls and sealed.<br />

Gentle processing for higher quality<br />

Food manufacturers face not only the challenge of continually<br />

improving the efficiency of their processes. They must at<br />

the same time ensure the durability and the quality of their<br />

products. Against this background, non-thermal preservation<br />

processes remain the trend. The solutions to be found in Cologne<br />

are bundled under the term "Minimal Processing". These<br />

include, for example, high pressure processing (HPP). This<br />

enables the gentle preservation of food at 6,000 bar, without<br />

heat or additives. The products are treated directly in the final<br />

packaging. Because high temperatures are unnecessary,<br />

the products remain fresh and of a high quality. That works as<br />

well for vacuum and modified atmosphere packaging (MAP)<br />

as it does with PET bottles.<br />

New application areas in food processing are also always arising<br />

for pulsed electric fields (PEF). The technology is primarily<br />

used to date with vegetables and fruit.<br />

When producing French fries, PEF pretreatment has become<br />

the standard in the meantime. It results in a better cut<br />

appearance, reduced loss of raw material and starch losses<br />

for manufacturers. The process can be combined with conventional<br />

drying methods like hot air, freeze, vacuum, microwave<br />

or infrared drying and increases the attractiveness of<br />

the dried products – with reduced consumption of water and<br />

energy. The technology has recently promised great potential<br />

for the manufacture of wine or native olive oil. The principle<br />

of electroporation and the resulting discharge of cell sap is<br />

applied here to extract valuable ingredients.<br />

The future of food production<br />

From 19 to 22 March <strong>2024</strong>, Anuga FoodTec will show what<br />

levers food producers can apply to elevate their production<br />

processes to the next level of resource efficiency and product<br />

quality. The exhibition programme will be complemented by<br />

conferences with prominent guests, interactive forums, panel<br />

discussions and lectures, special events, guided tours as<br />

well as the presentation of the International FoodTec Award<br />

<strong>2024</strong>. The Main Stage Responsibility (Hall 9, B080/C081) and<br />

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

themes like automation, digitalisation, robotics, sustainability<br />

and process optimisation. "This overarching perspective<br />

of Anuga FoodTec on developments of the industry thereby<br />

helps with reaching investment decisions for new technologies,"<br />

according to Matthias Schlüter. The Best Practice technologies<br />

shown at the trade fair offer trade visitors valuable<br />

stimuli in this regard.<br />

Anuga FoodTec is the leading international supplier fair for<br />

the food and beverage industries. Organized by Koelnmesse,<br />

the trade fair takes place from 19 to 22 March <strong>2024</strong> in Cologne<br />

and places the emphasis on the key theme of Responsibility.<br />

The professional and industry sponsor is the DLG, the<br />

German Agricultural Society.<br />


www.anugafoodtec.com<br />

Events<br />

International<br />

supplier fair for the<br />

food and beverage industry<br />

COLOGNE, 19.-22.03.<strong>2024</strong><br />



Discover innovations on the key theme Responsibility as well<br />

as further pioneering solutions at Anuga FoodTec <strong>2024</strong>.<br />

Buy your tickets now!<br />

Koelnmesse GmbH<br />

Messeplatz 1, 50679 Cologne<br />

Tel. +49 1806 578 866<br />

Fax +49 221 821991020<br />

anugafoodtec@visitor.koelnmesse.com<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong> 31

Events<br />

Krones at Anuga FoodTec <strong>2024</strong><br />

What are the challenges faced by beverage and food producers<br />

worldwide? One is certainly ensuring security across the entire<br />

production process – because, of course, only products of<br />

impeccable quality should ever roll off the line and make their<br />

way to consumers. Another is sustainability, a factor that applies<br />

along the entire value chain. As we approach the end of certain<br />

finite resources, society has an obligation to do everything in<br />

its power to protect the natural environment and our planet<br />

as a whole. Of course, it goes without saying that these topics<br />

also play a central role in the vision and mission of the Krones<br />

Group, whether for new and continuing developments or for its<br />

many overarching concepts and services.<br />

specially designed heat exchanger systems or heat pumps for<br />

sustainable energy recovery.<br />

Bioreactors for the “new food” sector<br />

When it comes to leveraging synergies, Krones doesn’t limit itself<br />

to simply choosing solutions for customers. Instead, the company<br />

seeks to use them to develop new systems and technologies,<br />

drawing on decades of in-house expertise in process technology<br />

and plant engineering and applying it to new and different<br />

product cate-gories. The latest example of this comes from<br />

Steinecker, whose knowledge of and technology for fermenting<br />

beer, combined with Krones’ aseptic expertise, can be adapted<br />

to accomplish the cell-based manufacturing<br />

of new food products. Steinecker’s bioreactor<br />

is suitable for both precision fermentation<br />

and cell cultivation, mak-ing it possible<br />

to manufacture new food products like<br />

alternative proteins for meat substitutes<br />

and whey and egg proteins. Krones recently<br />

launched a partnership with the Swiss startup<br />

Food Brewer, and now the two companies are<br />

testing various applications and sharing the<br />

results with other companies to develop their<br />

own recipes and trials.<br />

Steinecker’s bioreactor was premiered at the BrauBeviale 2023. It holds<br />

500 litres and is used to produce ten to twenty per cent biomass.<br />

At Anuga FoodTec <strong>2024</strong>, Krones, together with its subsidiaries<br />

Steinecker, Milkron, Evoguard and HST, will be presenting plant<br />

and engineering solutions for beverage and food production.<br />

One main focus will be on showcasing customised, holistic<br />

sustainability concepts, especially those designed to save water<br />

and energy in the production process.<br />

Integrated modular sustainability concepts<br />

Krones plant engineering looks at a customer’s entire value<br />

chain and offers advice for recovering and recy-cling energy and<br />

water across the production operation. Steinecker and Milkron<br />

also offer a variety of ap-proaches to optimise sustainability<br />

in the production of milk and dairy products and plant-based<br />

alternatives, juices and soft drinks. Specific applications include<br />

HydroCircle, a complete concept for wastewater recycling, and<br />

Equipment for the production and<br />

preservation of beverages and<br />

foods<br />

For further process technology, Krones also<br />

offers a diverse range of solutions, from the<br />

plant planning and engineering expertise<br />

of Milkron to HST’s HLI90 high-pressure<br />

homogenizer and the VarioAsept D directheating<br />

system from Krones right through<br />

to the broad portfolio of pumps and valves from Evoguard and<br />

Ampco, for both standard and aseptic applications. Krones<br />

is also driving security and sustainability in other filling and<br />

packaging processes. For instance, by offering filling valves<br />

specially designed for the respective final product, we are<br />

ensuring the highest quality when filling milk and dairy products<br />

and plant-based alterna-tives, juices and sauces. Meanwhile,<br />

LitePac Top is one of the most sustainable packaging concepts<br />

available today for PET containers and cans.<br />

Integrated concepts and solutions are among the greatest<br />

strengths of Krones process technology and of the entire group.<br />

And the group’s 18,000+ employees around the world are doing<br />

everything they can to make bev-erage and food plants even<br />

more sustainable and ready for a better future..<br />


Events<br />

Modular Hygienic Cleaning<br />

Semi-active Wheel and roller cleaning for industrial forklifts<br />

With the new CLEAN-FIELD HD-Line model series, Kohlhoff<br />

Hygienetechnik, Unna, is expanding its range of cleaning fields<br />

with a further variant that has been designed for a total load<br />

of up to 5000 kg. These systems can therefore also be used by<br />

industrial forklifts in order to avoid the entry of contaminants<br />

or the carry-over of dirt when transporting goods.<br />

CLEAN-FIELD HD-Line cleaning field including automatic swing gate,<br />

automatic dosing and hand disinfection<br />

Simply by driving or walking onto the CLEAN-FIELD, the selfswinging<br />

brush elements integrated in cassettes are immediately<br />

set in motion and semi-actively (mechanically) clean both wheels<br />

and rollers as well as shoe soles - optionally wet or dry. With the<br />

wet cleaning option, the system is additionally equipped with an<br />

automatic dosing system. It ensures that sufficient cleaning or<br />

disinfecting liquid is always available.<br />

The modular cleaning fields are available as built-in or surfacemounted<br />

versions in various dimensions. The variants designed<br />

for floor installation require an installation depth of only approx.<br />

60 mm. Only the CLEAN-FIELD SL-Line model series, which was<br />

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

variant.<br />

On-floor variant<br />


To clean the tubs and brush elements, the individual cassettes<br />

can simply be folded up and locked. If necessary, they can also<br />

be completely removed. When hung in a specially developed<br />

cleaning trolley, brushes can be cleaned easily and thoroughly.<br />

All CLEAN-FIELD models can be adapted to individual hygiene<br />

requirements. If, for example, access control is required, the<br />

additional equipment with an automatic swivel gate is possible.<br />

For increased hygiene requirements, further components are<br />

available - ranging from hand disinfection or entrance control<br />

devices with turnstile to a complete compact hygiene lock.<br />

HYGHSPIN series - No compromises for hygienic applications.<br />

Modular, hygienic twin screw pumps made by Jung Process Systems.<br />

Perfectly suited for fruit concentrates, juices with pieces of fruit, syrup, liquid sugar,<br />

wine, cognac, sparkling wine or liqueurs. The right pump for every application.<br />

Visit us at our booth<br />

C061 in Hall 4.1<br />

• EHEDG - highest hygiene level<br />

• Low NPSH and pulsation - even for high<br />

flow and viscous media<br />

• Integrated CIP/SIP - quick product<br />

switchover possible<br />

Get your<br />

free<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong> ticket! 33<br />

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<br />

ANDRITZ Showcases Award-winning<br />

Extraction <strong>Technology</strong> at Anuga<br />

FoodTec <strong>2024</strong><br />

International technology group ANDRITZ will present its comprehensive range of solutions for<br />

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

<strong>2024</strong> in Cologne, Germany. Among the highlights is ANDRITZ’s innovative extraction system,<br />

which will receive the prestigious International FoodTec Award.<br />

Turbex to receive gold medal<br />

ANDRITZ recently developed the highly efficient Turbex extraction<br />

system for the production of functional nutrients. Using patented<br />

technology, it extracts high-quality nutrients from botanicals and<br />

natural products and turns side streams such as orange peel or<br />

brewer’s spent grain into revenue-generating materials. Turbex<br />

delivers up to 50% higher yields and consumes up to 30% less<br />

energy than conventional extraction methods.<br />

On March 19, at Anuga FoodTec, Turbex will be awarded a gold<br />

medal under the International FoodTec Award from the German<br />

Agricultural Society, which has recognized groundbreaking<br />

developments in innovation, sustainability and efficiency in the<br />

food technology sector since 1994.<br />

A mobile Turbex unit will be showcased at the ANDRITZ stand<br />

(B091) in Hall 5.1.<br />

Leading the way in innovation with Food<br />

Innovation Xperience center<br />

Another highlight ANDRITZ will present at Anuga is the recently<br />

opened Food Innovation Xperience center for food and feed<br />

processing including alternative proteins. This development<br />

and technology center offers customers and research institutes<br />

the opportunity to conduct feasibility studies and pilot plant<br />

tests for scale-up or R&D activities under food grade or even<br />

ATEX conditions.<br />

Meeting the growing demand for alternative<br />

proteins<br />

In response to the growing global demand for alternative<br />

proteins, ANDRITZ leverages its comprehensive product portfolio<br />

to provide customers with tailored end-to-end solutions and<br />

support in scaling up production. Visitors to Anuga can explore<br />

ANDRITZ’s wide range of process solutions for the production<br />

of alternative proteins, in particular from sources such as peas,<br />

pulses, lentils, insects and animal by-products.<br />

ANDRITZ’s solutions for the food industry are complemented<br />

by state-of-the art automation and digitalization technologies<br />

for maximum efficiency and a comprehensive service offering<br />

that includes upgrades, rental machines, service agreements,<br />

process optimization and training programs.<br />

ANDRITZ Turbex mobile unit

Packaging<br />

Tetra Pak Invests to Further Boost<br />

Recycling Across EU<br />

Annual capacity for polyAl recycling projected to increase by over 40,000 tonnes, the<br />

equivalent of more than 4 billion pack units<br />

Tetra Pak is announcing several strategic<br />

investments designed to level up the<br />

recycling capacity for carton packages<br />

in the European Union (EU). The move<br />

supports the goals of the proposed<br />

EU Packaging and Packaging Waste<br />

Regulation (PPWR), by ensuring that<br />

all packaging components are recycled<br />

and valuable raw materials are kept<br />

in circulation for longer, therefore<br />

showcasing the pivotal role of recycling in<br />

the green transition of the food packaging<br />

sector.<br />

In 2023, Tetra Pak invested nearly €40<br />

million to accelerate beverage carton<br />

recycling worldwide and plans to increase<br />

this even further over the coming years<br />

to achieve greater material circularity.<br />

The recent initiatives and investments<br />

are set to boost the EU’s ability to recycle<br />

beverage cartons, including the nonfiber<br />

protective layers of polyethylene<br />

and aluminium, known as ‘polyAl’. This<br />

will be achieved by either unlocking new<br />

collaborations or by strengthening the<br />

capabilities of established recyclers to turn<br />

all materials from post-consumer cartons<br />

into new high-quality resources and<br />

goods. These add to the existing and wellestablished<br />

recycling infrastructure in the<br />

EU, where beverage cartons are recycled<br />

in 20 specialized paper mills, with polyAl<br />

currently processed by seven facilities<br />

(and a further six under development).<br />

Major investments in 2023 include:<br />

In Sweden, Tetra Pak and Axjo Group<br />

have begun a feasibility study to build<br />

a new recycling line for polyAl that will<br />

accommodate volumes from Sweden,<br />

Denmark and Norway. Fostered by a<br />

joint investment of up to €24 million and<br />

featuring an annual recycling capacity of<br />

10,000 tonnes, this state-of-the-art facility<br />

will recycle and incorporate polyAl into<br />

injection moulded plastic products made<br />

by Axjo, including cable drums, reels,<br />

spools and plastic storage boxes.<br />

In Spain, Tetra Pak and Trans Sabater<br />

have co-invested over €2 million and<br />

expanded their agreement to increase<br />

installed polyAl recycling capacity from<br />

3,000 tonnes to 10,000 tonnes per year.<br />

This valuable secondary raw material has<br />

unique thermal properties for increased<br />

productivity in plastic transformation<br />

processes and is exempt from the plastic<br />

tax, as it is a 100% recycled material of<br />

post-consumer origin. In addition, Trans<br />

Sabater’s patented mechanical recycling<br />

technology improves the quality of the<br />

pellets compared to traditional processes.<br />

Potential end markets for recycled polyAl<br />

are many, including logistics, packaging,<br />

retail and gardening.<br />

Also in Spain, Tetra Pak and Alier have<br />

forged a collaboration that will consolidate<br />

Alier as one of the largest post-consumer<br />

carton recyclers in Europe and will help<br />

the company to become an integrated<br />

player, able to process all materials from<br />

used beverage cartons. Using mechanical<br />

recycling, the polyAl will be transformed<br />

into high-quality pellets, suitable for a<br />

variety of end markets. The ambition is to<br />

recycle over 15,000 tonnes of polyAl, per<br />

year, by 2025.<br />

In the Netherlands, Tetra Pak has invested<br />

€1 million in Recon Polymers’ polyAl<br />

recycling plant, in a bid to increase the<br />

capacity to at least 8,000 tonnes per<br />

year. It will not only improve the efficiency<br />

of the process but specifically advance<br />

material circularity across France,<br />

Belgium and the Netherlands.[9] The<br />

material’s versatility means it can then<br />

be transformed into a range of everyday<br />

items including reusable pallets, interiors<br />

and large-format 3D printed objects.<br />

Markus Pfanner, Vice President<br />

Sustainability Operations at Tetra Pak,<br />

comments: “For us, this goes beyond<br />

industry investment. It’s part of the<br />

transformation towards a circular<br />

economy and an investment in the<br />

future of the planet. These innovative<br />

collaborations, at the intersection of<br />

human ingenuity, technology and finance,<br />

demonstrate the value of beverage<br />

cartons within sustainable food systems.”<br />

He continues: “Beverage cartons are<br />

recyclable. They are recycled wherever<br />

the necessary collection, sorting and<br />

recycling infrastructure is in place,<br />

at scale, so naturally, expanding this<br />

infrastructure is a priority for us. Projects<br />

such as these ensure that consumers can<br />

continue to safely access food, and that<br />

once they have done so, those cartons<br />

can be recycled, keeping quality resources<br />

in the loop and reducing the use of virgin<br />

content.”<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />


Packaging<br />

Cervecería y Maltería Quilmes and KHS<br />

Continue Decade-long Cooperation<br />

• Efficient and flexible: brewery meets strong demand with new canning line for beer<br />

• High-performance filler and new packing systems and palletizers optimize production<br />

processes<br />

• Regionalization strategy and remote-control service key factors<br />

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

of the oldest breweries in Argentina, continues to trust in the reliability and efficiency of its<br />

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

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

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

and palletizers, among other equipment.<br />

Quilmes – both the brewery and the beer<br />

– is one of the most popular beverage<br />

brands in South America and has gone for<br />

a distinctive Argentinian image, with the<br />

packaging for its well-known classic lager<br />

even designed in the colors of the national<br />

flag: light blue and white. The brewery has<br />

German roots, however; it was founded in<br />

the capital of Buenos Aires at the end of<br />

the 19th century by a businessman from<br />

Cologne, Otto Bemberg. The company<br />

now belongs to beverage giant AB InBev,<br />

that with an almost 60% market share<br />

is a key player in the South American<br />

beverage industry. Both enjoy long-term<br />

business relations with KHS that in the<br />

case of Quilmes date back around 50<br />

years.<br />

Strong local partner<br />

The brewery’s most recent investment<br />

is also the result of this reliable<br />

cooperation. “Quilmes approached us<br />

with their wish for a new canning line<br />

in order to better meet the growing<br />

demand in this segment,” says<br />

David Servio. The decision to award<br />

the Dortmund turnkey supplier the<br />

contract was an easy one, as the KHS<br />

key account manager for AB InBev<br />

South America emphasizes: “Besides<br />

running our own production site in<br />

Brazil we also maintain a tight-knit local<br />

sales and service network made up of<br />

experienced specialist personnel. This<br />

means that we were able to deliver<br />

and commission the new machines<br />

quickly. Quilmes really appreciates this<br />

competitive advantage.” The extremely<br />

professional project management on<br />

both sides also played a central role in<br />

the successful installation of the line.<br />

“Here, everything went hand in hand,”<br />

Servio smiles.<br />

Extra flexibility: can filler for all<br />

beer varieties and formats<br />

In addition to KHS’ strong regional<br />

presence, the machinery’s high degree<br />

of efficiency and flexibility also had<br />

the Argentinian brewer convinced. The<br />

Innofill Can DVD currently has a filling<br />

capacity of 90,000 cans per hour –<br />

although this rate can be considerably<br />

increased, with the high-performance<br />

filler capable of a maximum output<br />

of 135,000 containers per hour. The<br />

machine’s special hygienic design<br />

makes for high product quality and<br />

safety during filling. Furthermore, the<br />

volumetric filling principle permits<br />

exact filling accuracy and fast product<br />

changeovers. “Our can filler can easily<br />

process all varieties of beer in the<br />

Quilmes portfolio. It’s just as flexible<br />

when converting over to the various<br />

formats, with the 350-milliliter size the<br />

most popular at the moment,” states<br />

Servio in reference to the preferences<br />


Packaging<br />

of local consumers. The biggest market<br />

by far is Argentina, with the brand<br />

nevertheless also very popular in Chile,<br />

Brazil, Paraguay and Uruguay. “We<br />

consider this project to be a major<br />

success for AB InBev, for of all the canning<br />

lines we’ve commissioned in the same<br />

period in various parts of the world, this<br />

one had the strongest ramp-up and far<br />

exceeded the expected volume. It also<br />

satisfies all of the requirements of our<br />

global technical specifications and our<br />

worldwide quality standards,” stresses<br />

Marcelo Petramale, global manager for<br />

packaging engineering and CapEx at AB<br />

InBev.<br />

Optimum packaging quality in<br />

the dry section<br />

By way of supplement to the new line,<br />

Quilmes also invested in two packaging<br />

systems. One is the Innopack Kisters<br />

SP shrink packer that achieves reliable,<br />

high-quality packaging results with its<br />

shrink technology. The second is the<br />

Innopack Kisters PSP pad shrink packer<br />

that allows the brewery to gently wrap<br />

its packs either in film only or on pads<br />

and in film, giving it added flexibility.<br />

With its Innopal PB NF non-returnables<br />

palletizer KHS has installed powerful<br />

technology with a low-level pack feed<br />

that palletizes a range of different<br />

packs. The dry section is rounded off by<br />

the Innopal AS H depalletizer that with<br />

its cutting-edge servotechnology keeps<br />

maintenance down to a minimum and<br />

gently feeds the new containers to the<br />

packaging line practically loss-free.<br />

First-class service in all phases<br />

of the project<br />

From order processing to installation and<br />

from the test phase to commissioning of<br />

the new canning line the project had the<br />

extensive support of KHS’ local experts.<br />

One of their important tasks was to train<br />

Quilmes’ operators. “Our employees<br />

were instructed on all machines in<br />

two phases, both before and after<br />

commissioning,” says Paulo Zeferino,<br />

AB InBev implementation coordinator<br />

for ZBS South America Zone. Should the<br />

brewery need further support from KHS,<br />

it can trust in the engineering company’s<br />

remote-control system. “This service is<br />

a huge help with maintenance or minor<br />

repairs. We can rest assured that KHS<br />

will provide us with support at any time<br />

quickly and efficiently without actually<br />

having to be on site,” Zeferino states.<br />

“And should more intensive maintenance<br />

or larger repairs be necessary, our KHS<br />

colleagues aren’t that far away.”<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />


Packaging<br />

The Importance of Marking in the<br />

Brewing Industry: Quality, Sustainability<br />

and Productivity<br />

The culture associated with beer is evolving all the time. The brewing industry is getting<br />

redefined by current trends such as the interest shown by consumers in a wide variety<br />

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

greater emphasis on sustainability. At the same time, high product quality, efficient<br />

bottling including an ultimately reliable marking system all remain central to the success of<br />

breweries, especially now that the popularity of international and exotic beers continues to<br />

intensify the competitive situation.<br />

The challenges for filling and<br />

marking<br />

To assure that ultimate standard of<br />

quality, precise filling is essential.<br />

This involves avoiding the wastage of<br />

energy and resources, prevention of<br />

rejects and the assurance of sustainable<br />

production. No other industry in the<br />

food manufacturing sector works at<br />

such high production speeds and filled<br />

receptacles per minute as the beverage<br />

industry. The flip side of this is that if<br />

even just one component on the entire<br />

production line stops working, even<br />

just for a few minutes, this can cause<br />

several thousand receptacles to be<br />

produced defectively, rendering them<br />

unusable. Selecting efficient filling and<br />

marking technology therefore becomes<br />

a decisive success factor.<br />

Labels need to be applied precisely<br />

and products must be packaged<br />

safely. Correct marking is of decisive<br />

importance for identification and<br />

marketing purposes. Traceability<br />

through the precise numbering of<br />

batches and the application of a sell-by<br />

date make it possible to react rapidly to<br />

any quality problems that may occur,<br />

or to recalls. In this humid production<br />

environment, the IP65 standard is<br />

indispensable for the marking systems<br />

used, ensuring fault-free function and<br />

durability.<br />

Variable codings used in the<br />

brewing industry<br />

Legally required coding is divided into<br />

static and variable coding. Static coding<br />

includes the specification of nutritional values and allergies<br />

as well as producer details and QR codes for marketing<br />

purposes. Usually, these are indelibly pre-printed on the<br />

bottle label, the can or the packaging.<br />

Variable coding is dynamic and ever-changing. Examples<br />

of this include information on the production date or the<br />

sell-by date, with details of the precise filling time or batch<br />

number(s). In contrast to static coding, the application of<br />

variable coding must be integrated into the production<br />

process and needs to be as economical as possible.<br />

The two most commonly used marking systems in the<br />

brewing industry are CIJ and laser marking.<br />

Laser technology<br />

With laser printing, the type of laser system used<br />

depends on the packaging unit – i.e. aluminum cans<br />

or glass bottles. For bottle filling, printing is usually<br />

performed by a laser system with carbon dioxide<br />

(CO2) as the laser medium. In this case, printing is<br />

performed by ablating the surface on the paper<br />

label. The printing process on a can-filling line is<br />

completely different. When printing aluminum cans,<br />

the printing (ablation of the surface) is performed<br />

by a solid-state laser with a wavelength of about<br />

1060 nm, usually on the bottom of the can. Due to<br />

CIJ printers are suitable for almost all surfaces, shapes and materials.<br />

Source: Paul Leibinger GmbH & Co. KG<br />


Packaging<br />

the high speeds involved, laser marking<br />

systems in the higher power spectrum<br />

are frequently used (between 70W -120<br />

W) in can and bottle filling operations.<br />

Laser printing systems usually have low<br />

rates of downtime, they are well suited<br />

for high-speed production operations<br />

and no regular maintenance is required.<br />

Furthermore, laser systems do not<br />

require consumables. Disadvantages of<br />

this technology include significant safety<br />

issues, requiring more peripherals during<br />

integration and operation. Especially<br />

when printing aluminum cans because<br />

the uncontrolled combustion process<br />

involved in laser printing, combined<br />

with the ablated particles of aluminum,<br />

can form a flammable and explosive<br />

mixture. The vapors created by the laser<br />

printing process may be toxic and must<br />

be extracted through a supplementary<br />

extraction unit and neutralized by an<br />

activated carbon filter. It should also<br />

be borne in mind that, viewed over the<br />

long-term and depending on the type<br />

of laser used, the beam source usually<br />

needs to be refilled or replaced after<br />

a certain time in operation, which is a<br />

very costly process indeed. A significant<br />

aspect is the high acquisition costs,<br />

which are 2 to 4 times higher for a<br />

laser marking system compared to a CIJ<br />

marking system.<br />

Inkjet printers, also known as<br />

continuous inkjet (CIJ) printers<br />

CIJ technology is by far the marking<br />

technology in most widespread use<br />

around the world. There are good reasons<br />

for this. It is relatively inexpensive,<br />

suitable for universal use. It is flexible<br />

and can deliver the high printing speeds<br />

required on filling systems. CIJ printers<br />

are suitable for almost all surfaces, shapes<br />

and materials. Coding is contactless.<br />

Integration is simple, operation is safe<br />

for people and the environment and<br />

no protective devices are necessary.<br />

The inks are extremely fast drying and<br />

are suitable for almost all production<br />

environments and applications.<br />

Furthermore, CIJ inks provide strong<br />

adhesion, while also allowing for easy<br />

removal during the recycling phase. The<br />

importance of recycling, especially in<br />

today's context, and the advantages it<br />

brings to businesses are unquestionable.<br />

A major disadvantage of conventional<br />

CIJ printers and one well known to the<br />

market is that they need regular cleaning,<br />

not infrequently even at every start-up.<br />

The production line has to be stopped<br />

whenever this happens. This occurs<br />

because the ink in the systems dries up<br />

when they are not in use, clogging the<br />

lines. Downtimes and an unsightly print<br />

image after start-up are the result. But<br />

LEIBINGER proves that there is another<br />

way.<br />

New marking alternative, one<br />

that combines the advantages<br />

of both technologies<br />

This year, LEIBINGER has launched a<br />

new marking alternative IQJET. This<br />

does away with the disadvantages of<br />

conventional CIJ technology while<br />

combining the advantages of both<br />

technologies, specifically maximum<br />

availability, minimum maintenance cost,<br />

favorable investment costs and ease<br />

of integration. In addition, this system<br />

embodies a clear focus on sustainability<br />

and the reduction of operating costs.<br />

Maximum availability without<br />

failure-related downtime<br />

Impeccable reliability and the prevention<br />

of malfunctions, especially in relation to<br />

the marking of products in the beverage<br />

industry, are immensely important<br />

qualities. The LEIBINGER IQJET was<br />

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

brewing industry.<br />

Source: Paul Leibinger GmbH & Co. KG<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />


Packaging<br />

developed specifically to satisfy this<br />

aspiration. The two main differences to<br />

conventional CIJ printers are associated<br />

with the design of this product.<br />

CEO Christina Leibinger<br />

• It is the automatic nozzle sealing<br />

technology in the IQJET, unique on this<br />

market, that delivers the required level<br />

of optimum reliability and seamless<br />

operation. This seals the ink circuit<br />

during breaks in printing, making it<br />

totally air-tight. This prevents the<br />

nozzle from clogging and the ink from<br />

drying out. The printer starts running<br />

immediately after being turned on<br />

again. This also avoids the cost of<br />

cleaning, preparation of the system<br />

and expensive downtime periods.<br />

The IQJET also continuously controls<br />

the temperature and viscosity of the<br />

ink, delivering consistently high print<br />

quality.<br />

• Another special feature of the IQJET<br />

is that it requires absolutely no<br />

maintenance during its first five years<br />

of operation. That makes it completely<br />

unique on the marking market and is<br />

a total innovation. This is achieved<br />

by the new and particularly robust<br />

product concept that is devised for<br />

maximum reduction in wear and<br />

durability.<br />

Simple plug & print integration<br />

during operation<br />

With the IQJET, LEIBINGER sets a new<br />

standard in relation to integration into<br />

production operations. The printer<br />

is equipped with a large number of<br />

interfaces including OPC UA and an<br />

integrated PLC (programmable logic<br />

controller) which means that it can be<br />

integrated quickly and easily in every<br />

filling plant.<br />

Careful focus on low operating<br />

costs<br />

This new printer also uses substantially<br />

less ink, solvent and power than<br />

conventional CIJ technologies. The<br />

scale of improvement can be illustrated<br />

effectively by taking a look at its use of<br />

solvent. During breaks in printing, the<br />

IQJET consumes no solvent at all, and<br />

it is the automatic nozzle sealing system<br />

which makes this possible. Solvents<br />

vaporized during the printing process<br />

are recovered and returned to the<br />

system. This results in lower emissions<br />

and a reduction of up to half in solvent<br />

consumption when compared to the<br />

systems of its competitors. The most<br />

noteworthy IQJET innovation in terms<br />

of energy consumption is the intelligent<br />

pump management system. With this<br />

system, the pumps no longer need to be<br />

operated continuously so they consume<br />

less energy and they also last longer.<br />

The IQJET is extremely energy efficient<br />

and on average makes do with a mere<br />

36 watts.<br />

Ink expertise as an important<br />

aspect of decisions about<br />

marking<br />

The CIJ inks used in the brewing<br />

industry possess a range of properties,<br />

depending on their type of application.<br />

Excellent adhesion and resistance to<br />

condensation and humidity must be<br />

assured in all applications, regardless<br />

of whether the label is being printed<br />

directly onto glass, PET or aluminum.<br />

Even the direct coding of reusable<br />

packaging for glass products or reusable<br />

aluminum kegs which must be resistant<br />

to humidity but which it must be<br />

possible to wash off with lye, is applied<br />

with an appropriate special grade of ink.<br />

The LEIBINGER portfolio encompasses<br />

a broad range of inks to suit almost<br />

every material and application. This<br />

is also true of particularly challenging<br />

environmental conditions, such as the<br />

temperature fluctuations and high<br />

humidity levels on beverage filling lines.<br />

Application experts from LEIBINGER are<br />

there to advise customers on the most<br />

appropriate ink to use on their specific<br />

systems.<br />

Summary<br />

Despite changing trends, safe and<br />

efficient marking remains a central<br />

feature of the brewing industry. The<br />

choice of the right technology plays a<br />

decisive role when it comes to tackling<br />

the challenges presented by filling<br />

systems. Efficient marking systems<br />

like the LEIBINGER IQJET provide<br />

maximum support in the achievement<br />

of sustainability objectives,<br />

productivity and the reduction of<br />

total operating costs. This is also<br />

confirmed by LEIBINGER customer<br />

Andreas Wölker, the Filling Manager<br />

at the Alpirsbacher Klosterbrauerei<br />

Glauner GmbH, a brewing company<br />

in Germany: “When we changed<br />

over to the LEIBINGER inkjet printer,<br />

the costs of care and maintenance<br />

reduced substantially. Even after<br />

breaks in production, this printer is<br />

ready for operation again very quickly.<br />

The reliability and quality of printing<br />

outcomes are very good”.<br />


Events<br />

14-17 July<br />

Chicago, IL, USA<br />

IFT Food Expo<br />

Institute of Food Technologists<br />

252 W. Van Buren,<br />

Suite 1000, Chicago, IL 60607<br />

Tel.: +1-312-782-8424<br />

Fax: +1-312-782-8348<br />

www.ift.org<br />

24-26 September<br />

Nuremberg, Germany<br />

Fachpack<br />

NürnbergMesse GmbH<br />

Messezentrum,90471 Nuremberg<br />

Tel.: +49 911 86 06 49 09<br />

Fax: +49 911 86 06 49 08<br />

www.fachpack.de<br />

5-7 November<br />

Dubai, UAE<br />

Gulfood Manufacturing<br />

Dubai World Trade Centre,<br />

P.O. Box 9292, Dubai, UAE<br />

Tel: (+971) 4 308 6124<br />

info@dwtc.com<br />

www.gulfood.com<br />

19-21 November<br />

Frankfurt, Germany<br />

Food ingredients Europe<br />

Informa Markets<br />

PO Box 12740, de Entree 73,<br />

Toren A, 1100 AS Amsterdam Zuid Oost,<br />

The Netherlands<br />

Tel.: +31-20-409 9544<br />

Fax: +31-20-363 2616<br />

www.figlobal.com<br />

C<br />

M<br />

Y<br />

CM<br />

MY<br />

CY<br />

CMY<br />

K<br />

Go discover<br />

what’s new in<br />

nutraceuticals<br />

and take advantage of the latest innovations<br />

14-16 May <strong>2024</strong> Geneva<br />

vitafoods.eu.com<br />

26-28 November<br />

Nuremberg, Germany<br />

Brau Beviale<br />

YONTEX GmbH & Co. KG,<br />

Lina-Ammon-Straße 3,<br />

90471 Nuremberg, Germany,<br />

Email: info@yontex.com,<br />

www.brau-beviale.de<br />

* This list of events is accurate, to the best of<br />

our knowledge. However potential visitors are<br />

recommended to check with the organizer since some<br />

details are subject to change. We make no claims to<br />

be complete and are grateful for any corrections or<br />

completions. Please contact: drink@harnisch.com<br />

<strong>drinkworld</strong> <strong>Technology</strong> + <strong>Marketing</strong> · March <strong>2024</strong><br />


Suppliers’ Guide<br />

Air Conveyors & Silos<br />


P.O. Box 306, Av. Arraona, 23<br />

08210 Barberà del Vallès/<br />

Barcelona,Spain<br />

Tel: +34-93-729-7616<br />

E-Mail: sales@posimat.com<br />

www.posimat.com<br />

Equipment<br />

E-Mail:<br />

machinery@drink-gmbh.com<br />

www.drink-gmbh.com<br />

Individual extraordinary SERVICE for you<br />

Focus is: Equipment to produce and mostly bottling / packaging<br />

of beverages second hand + new<br />

We have access to almost all used machines available on the<br />

market.<br />

WE ARE ABLE TO RATE IT for you<br />

• consulting / planning<br />

• organization / documentation<br />

• relocation / modification<br />

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

years, or you are looking for second hand<br />


Aseptic Liquid Nitrogen Dosing<br />

beta-Glucan Analysis<br />

Consultancy<br />

Vacuum Barrier Corporation<br />

4 Barten Lane<br />

Woburn, MA 01801<br />

Tel: +1-781-933-3570<br />

Fax: +1-781-932-9428<br />

Email:<br />

sales@vacuumbarrier.com<br />

www.vacuumbarrier.com<br />

NovaBiotec® Dr. Fechter GmbH<br />

Goerzallee 305 a<br />

14167 Berlin, Germany<br />

Tel: +49-30-84718-410<br />

Fax: +49-30-84718-450<br />

glucantest@novabiotec.de<br />

www.novabiotec.de<br />

Beverage and Packaging Experts<br />

CAPE DECISION sprl<br />

avenue de la Métairie, 9<br />

Sept Fontaines<br />

B-1420 Braine l'Alleud, Belgium<br />

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

www.capedecision.com<br />

Aseptic & Hygienic Valve<br />

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

CO 2 Testing,<br />

Pilot Plant<br />

CO 2 Testing & Pilot Plant<br />

Detergents & Disinfectants<br />

Original valve solutions<br />

since 1879<br />

Phone +49 7361 5702-0<br />

www.rr-rieger.com<br />

Zahm & Nagel Company Inc.<br />

210 Vermont Zahm & Street Nagel Company Inc.<br />

PO Box 210400<br />

Vermont Street<br />

Holland, PO New Box 400 York 14080 USA<br />

Tel: +1-716-537-2110<br />

Holland, New York 14080 USA<br />

Fax: +1-716-537-2106<br />

www.zahmnagel.com<br />

Tel: +1-716-537-2110<br />

Fax: +1-716-537-2106<br />

www.zahmnagel.com<br />

Murphy & Son Ltd.<br />

Alpine Street<br />

Old Basford, Nottingham, NG6 0HQ<br />

Sales: +44-115-978-0111<br />

Technical enquiries: +44-115-978-2728<br />

sales@murphyandson.co.uk<br />

ZKZ 62006<br />

ISSN 1433-1594 Vol. 28 No. 1 March <strong>2024</strong> US $ 12 · € 12<br />

Cover: Using AI for Sustainability<br />

Natural Whiskey Flavors<br />

High Demands in Mixing<br />

Challenges for Filling and Marking<br />

<strong>drinkworld</strong> is the leading magazine for the entire drinks industry worldwide.<br />

Feature articles and short communications cover the whole spectrum of :<br />

• processing<br />

• bottling<br />

• ingredients<br />

• logistics<br />

• packaging<br />

• marketing<br />

We establish a longtime advertising effect for your company or for your services<br />

by been ever-present on the market.<br />

Feel free to contact us for more information:<br />

drink@harnisch.com<br />


Suppliers’ Guide<br />

Exhibitions & Tradefairs<br />

Liquid Nitrogen Dosing<br />

Steam Boilers<br />

YONTEX GmbH & Co. KG,<br />

Lina-Ammon-Straße 3,<br />

90471 Nuremberg,<br />

Germany,<br />

Email: info@yontex.com,<br />

www.drinktec.com<br />

Vacuum Barrier Corporation<br />

4 Barten Lane<br />

Woburn, MA 01801<br />

Tel: +1-781-933-3570<br />

Fax: +1-781-932-9428<br />

Email:<br />

sales@vacuumbarrier.com<br />

www.vacuumbarrier.com<br />

Gable Top & Aseptic Packaging<br />

Evergreen Packaging Inc.<br />

2400 6th St. SW<br />

Cedar Rapids<br />

IA 52404, USA<br />

Tel: +1-319-399-3200<br />

Fax: +1-319-399-3543<br />

evergreen.packaging@everpack.com<br />

www.evergreenpackaging.com<br />

Printing and Labelling<br />

Labelling systems • Labelling software • Barcode<br />

and Industrial printers for the beverage industry<br />

Logopak Systeme GmbH & Co. KG<br />

Dorfstraße 40 I 24628 Hartenholm<br />

Telephone +49 (0) 41 95 99 75-0<br />

po@Logopak.de I www.Logopak.com<br />

Water Treatment<br />

Clear Water = Clean Environment!<br />

Experience of over 20 years in water management.<br />

Clean. Safe. Sustainable!<br />


ATN Aqua Technologie Nörpel<br />

Langer Graben 34<br />

D-71297 Mönsheim<br />

Fon +49 7044 91584-0<br />

Fax +49 7044 91584-99<br />

wasser@atn-wasseraufbereitung.de<br />

www.atn-wasseraufbereitung.de<br />

Treatment<br />

Conservation<br />

Disinfection<br />

Depolluting<br />

Gase<br />

20190503_RZ_Anzeige_Getraenke_Technologie&<strong>Marketing</strong>_60x40mm.indd 03.05.2019 09:29:58 1<br />

Process Aids<br />

Bezugsquellen_45x58_RZ_schatten.indd 1<br />

Wort/Malt Quality<br />

01.03.2012 11:53:23 Uhr<br />

Freshline UK<br />

Air Products PLC<br />

2 Millennium Gate<br />

Westmere Drive<br />

Crewe<br />

CW1 6AP<br />

Phone: +44-800-389-0202<br />

Fax: +44-1932-258502<br />

freshli@airproducts.com<br />

Murphy & Son Ltd.<br />

Alpine Street<br />

Old Basford, Nottingham, NG6 0HQ<br />

Sales: +44-115-978-0111<br />

Technical enquiries: +44-115-978-2728<br />

sales@murphyandson.co.uk<br />

NovaBiotec® Dr. Fechter GmbH<br />

Goerzallee 305 a<br />

14167 Berlin, Germany<br />

Phone: +49-30-84718-410<br />

Fax: +49-30-84718-450<br />

glucantest@novabiotec.de<br />

www.novabiotec.de<br />

ISSN 1433-1594<br />

Publishing Company:<br />

Dr. Harnisch Publications<br />

Eschenstr. 25<br />

D-90441 Nuremberg, Germany<br />

Phone: +49 (0) 911 2018 - 0<br />

Fax: +49 (0) 911 2018 - 100<br />

drink@harnisch.com<br />

www.drink-tm.com<br />

Editor-in-Chief: Ian D. Healey<br />

Phone: +49 (0) 911 2018 - 215<br />

ihealey@harnisch.com<br />

Publisher: Benno Keller<br />

keller@harnisch.com<br />

International Communications:<br />

Gabriele Fahlbusch<br />

fahlbusch@harnisch.com<br />

Editorial team: Donna Berry,<br />

Sebastian Martinek, Brigitte Haulena<br />

Copy Editing: Nicholas Somers<br />

Art Director:<br />

Bruno Bozic<br />

bozic@harnisch.com<br />

Technical Manager: Armin König<br />

Subscription: Marta Bletek-Gonzalez<br />

Reader Service: Sabrina Maasberg<br />

Media planning:<br />

Steve Max (North America)<br />

steve.max@harnisch.com<br />

Thomas Mlynarik (Germany)<br />

mlynarik@harnisch.com<br />

Britta Steinberg<br />

steinberg@harnisch.com<br />

Benjamin Costemend<br />

benjamin.costemend@gmail.com<br />

Subscription Information: Qualified Readers,<br />

executives in the drinks industry, are put on<br />

the mailing list free of charge.<br />

Regular delivery by subscription only.<br />

Annual subscription (4 issues):<br />

(for customers from Germany)<br />

€ 57.– incl. p+h+VAT<br />

(for customers from abroad)<br />

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

airmail: € 85.–/US $ 110.– incl. p+h<br />

printed by AKONTEXT s.r.o<br />

Zárydničná 2048 / 7<br />

141 00 Praha 4<br />

CZ47286954<br />

Copyright© <strong>2024</strong><br />

Dr. Harnisch Verlags GmbH,<br />

Nuremberg, Germany<br />


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