drinkworld Technology + Marketing 3/2024

ZKZ 62006 

ISSN 1433-1594 Vol. 28 No. 3 September 2024 US $ 12 · € 12 

Cover: Tea from the Coffee Cherry 

The Buzz on Beverage Innovations 

Filtration and Separation, Key Technologies 

Bottle to Bottle Recycling for India

INTERNATIONAL 

ENOLOGICAL 

AND BOTTLING 

EQUIPMENT 

EXHIBITION 

LEADER IN WINE & BEVERAGE TECHNOLOGY 

ORGANIZED BY 

30 th EDITION 

12 th -15 th November 2024 

Fiera Milano (Rho) - ITALY 

With the contribution of 

info@simei.it / simei.it

Editorial 

Innovations to Enjoy 

A lot of shows and events at the 

moment are competing to demonstrate 

the newest and best innovations and 

trends. A lot of the heat in hot topics 

lies in the relevance and requirements 

of the beholder. Here are some of 

the things I have noted from press 

materials recently received. 

Many innovations are in flavours 

and functionality. Variations and 

combinations of lifestyle, age and 

purchasing ability give birth to 

beverages which wake you up, keep 

you going for longer or help you relax. 

Alcohol is popular in a social setting, 

whilst no or low alcohol is more in 

demand in the Gen Z segment, whose 

main concern is health and wellness. 

From craft beers and luxury wines, to 

gin, whisky and other spirits, as well as 

seltzers and juices there’s no end to the 

number of drinks for consumers to pick 

and choose from today. The market is 

growing, the volumes consumed are 

increasing and demand rising. This 

is leading to continued innovation 

opportunities for the alcohol-free 

category and low ABV RTDs, and 

nuanced takes on traditional cocktails 

and beer. This is in addition to an even 

greater focus on functional beverages, 

from carbonated soft drinks (CSDs) to 

functional waters, energy drinks and 

active nutrition beverages. 

As interesting flavour profiles, and 

new products enter the market, so the 

variety of beverage packaging is on the 

up – and there are many exhibitions 

and examples to follow up. 

Glass remains one of the most popular 

vessels for beverages, by virtue 

of being infinitely recyclable and 

incredibly versatile. It can be blown 

into a multitude of shapes and designs, 

each having their own benefits. 

Different shapes and sizes come in a 

range of colours that can be coupled 

with crowns, swingtops and other 

closures to match. 

Recent examples include a newly 

designed bottle featuring a reverse 

taper to the base and giving elegance 

and a more feminine feel. Another 

500ml modern and sustainable beer 

bottle has been right-weighted down 

to 285g. This makes it one of the 

lightest beer bottles on the market but 

without the loss of structural integrity. 

This weight reduction means over 450 

tonnes of glass have been removed 

from the production process. 

Tin is another material that has been 

ever-present throughout the history 

of packaging. However, today’s tins 

differ greatly from the preservation 

tool of yesteryear and are now highly 

decorated and desirable. From outer 

sleeves to complement the bottles held 

within, to luxurious presentation tins for 

high-end tea, coffee and hot chocolate, 

they are another worthy consideration. 

Tin can also be used again and again, 

Ian D. Healey 

Editor-in-Chief 

Photo: Simon Dewhurst 

increasing the value to a brand as well as 

preserving the integrity of the product. 

Wood is being used creatively to turn 

boxes into works of art. This material can 

create a unique presentation made up of of 

individual pieces joined together in such a 

way that the result is eye-catching at pointof-sale 

and serves as a keepsake long after 

the product is finished. 

Similarly, many companies are innovating 

with fibre-based substrates for beverage 

packaging. The rise of paper wine 

bottles has been a regular topic at 

expert gatherings in recent years, for 

example, although there are many other 

developments that will appeal to the 

beverage industry. 

Whether you’re after cans and bottles for a 

fast, cold and direct consumption or need 

something sturdier and fancier for shipping 

and gifting, the current innovations and 

options are plentiful. 

Cheers 

www.drink-tm.com 

If you like it – subscribe! 

drinkworld Technology + Marketing · September 2024 3

Contents 

ZKZ 62006 


Issue 3 · September 2024 




Bottle to Bottle Recycling for India 

The energy drink cascara offers the beverage industry a variety of uses 

and preparation options – as a cold or hot drink, as part of a mixed drink, 

carbonated and with flavor nuances through different brewing times. Regional 

farmers have favored the drink for years. Now it is gaining popularity 

in Europe. 

The cover story starts on page 6. 

Cover: Import Promotion Desk, IPD 

Ingredients 

6 Tea from the Coffee Cherry Cascara energy 

drink: Caffeinated fruit tea 

10 Next-Generation Energy Beverages 

14 More Hops Despite Smaller Acreage 

18 The Beverage Innovation Buzz 

Processing 

20 Vacuum solution for Sustainable Beer Bottling 

25 Filtration and Separation: Key Technologies in 

the Food and BeverageIndustries 

24 Streamlining Winery Operations with the 

Certa Compact Positive Displacement Pump from 

MasoSine 

26 SIMEI 2024: State-of-the-Art Filtration Technologies 

for High-Quality and Efficient Wine Production 

27 Aseptic Pulsation Dampener Minimizes 

Maintenance in UHT Systems 

Consumer groups for functional beverages can be 

divided into four basic categories. Edge-Seekers look for 

intense exercise and seek workout and functional drinks. 

Traditionalists are more interested in ingredients they 

recognize and meet clean label expectations. Specialty 

Diets are consumers who seek specific benefits that fit 

into their routine. Free Spirits are mostly interested in 

taste, although they also want energy support and rapid 

hydration. Check out page 18 for more. 

Filtration and separation are indispensable processes in 

the food and beverage industries. Separation technology 

for liquids, solids and gases plays a decisive role in ensuring 

the quality and safety of products, extending shelf life and 

improving production efficiency. Filtration and separation 

also offer important opportunities to optimize products 

in terms of taste and sensory properties. 

See the full story on page 22. 

4

Contents 

Departments 

3 Editorial 

36 Marketing 

42 Supplier's Guide 

Events 

29 Fi Europe Gears Up for its Best Edition Yet 

41 Calendar of Events 

Packaging 

30 PET Bottle Recycling Solution from a 

Single Source 

32 Berry Partners with Abel & Cole to Introduce 

Innovative Club Zero RefillableMilk Bottles 

34 South Africa: Namaqua Wines Chooses Preferred 

Carton Packaging Supplier 

35 Multi-Label Tech-Print Unlocks New Markets 

Construction of an entire plant for bottle-to-bottle recycling 

from a single source has commenced in India. A new PET 

bottle recycling system is designed for a throughput of 

5,500 kg/h. It will deliver PET recyclate that is approved by 

EFSA and the U.S. FDA for direct contact with food. Moreover, 

the PET pellets manufactured on this bottle-to-bottle line 

are brand owner approved. 

The full details can be found on page 30. 

drinkworld Technology + Marketing · September 2024 5

Cover Story 

Tea from the Coffee Cherry 

Cascara energy drink: Caffeinated fruit tea 

It is a product of the coffee plant, but differs greatly in flavor from its relative, coffee: 

cascara tea. The infusion uses the dried pulp of the coffee cherry, which is also reflected 

in its flavor, where the fruit tea notes dominate. The common factor between coffee and 

cascara tea is their caffeine content. "Regional coffee farmers have long favored cascara 

tea, and now this versatile drink is becoming increasingly popular here too," says Nicole 

Schauer, Expert Sourcing + Markets at the Import Promotion Desk (IPD). "The energy drink 

cascara offers the beverage industry a variety of uses and preparation options – as a cold 

or hot drink, as part of a mixed drink, carbonated and with flavor nuances through different 

brewing times." IPD, a project of the German Federal Ministry for Economic Cooperation and 

Development (BMZ), supports producers from Ethiopia and Colombia in bringing cascara to 

the European market and connects them with interested buyers. 

Cascara: pulp of the coffee 

cherry 

The coffee cherry is the fruit of the coffee 

plant. When ripe, the small fruit turns red 

and resembles a cherry. It consists of a 

stone, which is surrounded by parchment 

skin and silver skin, pulp and fruit skin. 

The "cherry stone", i.e. the seed of the 

coffee cherry, is the well-known coffee 

bean, which is processed into coffee after 

drying, fermentation and roasting and 

produces the typical coffee flavors. 

Cascara – literally translated as "husk" – 

refers to the pulp that covers the bean. 

It is removed during the coffee bean 

preparation process. The pulp and skin 

remain as a waste product, although the 

fruit has something to offer in terms 

of flavor. The pulp has a fruity, sweet 

flavor and can also be eaten raw. The 

skin, on the other hand, tastes rather 

bitter. The fruit also contains valuable 

nutrients such as caffeine, antioxidants, 

minerals, protein and fiber. 

Photos: Import Promotion Desk IPD 

6

Cover Story 

Caffeinated energy drink 

Locals and coffee farmers know the 

benefits of the pulp and process it into 

jam, among other things. Tea made 

from the dried pulp, cascara tea, is also 

widely used in the countries of origin 

of coffee. This is how the tasty but 

perishable fruit is utilized. 

As with the coffee bean, the flavor of 

the coffee cherry varies depending 

on the growing region, the character 

of the coffee variety and how it is 

processed. The fruity, tart flavor of 

cascara tea is therefore very diverse. 

The flavor of dried fruit, such as plum, 

cranberry, rosehip or orange, usually 

dominates. The fruit sweetness is 

often accompanied by honey flavors 

and molasses. The tart flavor can also 

be more pronounced, as with black or 

green tea. 

The two Ethiopian companies "Tega 

& Tula Coffee Estates" and "Diamond 

Enterprises" process Arabica coffee 

beans, including those from the Kaffa 

region. Another IPD company that 

offers cascara is "Urbania Café" from 

Colombia. It uses the coffee variety 

Castillo as the basis for its cascara 

tea. Kaffa Cascara, for example, offers 

a balanced, sweet and fruity flavor 

with floral and spicy undertones. The 

flavor is dominated by red berries, 

such as cherries and raspberries. The 

floral notes are reminiscent of jasmine 

or hibiscus, while notes of cinnamon, 

clove or nutmeg lend a mild spiciness. 

And coffee beans and fruit pulp are also 

similar in terms of their ingredients. They 

both contain caffeine. The information on 

the caffeine content of cascara tea varies, 

which can be attributed to the type of 

coffee and brewing times. However, a 

home-made infusion may contain more 

caffeine than coffee. Therefore, nobody 

should underestimate the effect of this 

"fruit tea". 

Besides being enjoyed as a classic tea, 

cascara is also appreciated as a cold 

infusion. It is used in cocktails - with and 

without alcohol - in refreshing drinks 

and energy drinks, smoothies and 

juices. Cascara syrup is also a popular 

sweetener in cocktails, coffee and tea 

as well as sauces and marinades. 

"Cascara tea offers itself as a 

caffeinated beverage alternative, but 

you can already find cascara on the 

ingredient lists of many mixed drinks 

and energy drinks," says IPD expert 

Nicole Schauer. "It is a flavoring and 

caffeinated ingredient with natural 

origins that meets current beverage 

trends." 

"Recycling" the pulp 

The increasing demand for cascara tea 

now offers producers the opportunity 

drinkworld Technology + Marketing · September 2024 

7

Cover Story 

to "recycle" the previous waste product 

on a larger scale. This reduces waste 

in coffee production and is also an 

opportunity to create an additional 

source of income for regional coffee 

farmers. 

A particular advantage is that the pulp 

is a by-product of coffee production 

anyway and only a few steps are 

required to produce exportable cascara 

tea from it. Dry processing, in which the 

whole coffee cherry is dried before the 

pulp and bean are separated, leaves the 

dried pulp at the end of the process. 

The pulp is mechanically separated 

from the beans. This cascara tea is 

therefore much more fragmented. It 

often tastes sweeter because all the 

components of the coffee cherry have 

been dried together. 

In wet processing, the fresh coffee 

cherry is already processed and the 

bean is separated from the pulp. The 

coffee bean and the pulp are then dried 

in the next step. This is why this cascara 

tea consists of larger and clearly 

recognisable parts of the coffee cherry. 

It has a fresher and fruitier taste. 

The IPD company "Tega & Tula Coffee 

Estates" uses both methods to process 

its Arabica beans. Finally, the dried pulp 

of the coffee cherry is packaged and 

marketed as cascara tea. 

A pre-requisite for the production of 

cascara tea is that no chemicals are used on 

the coffee plantations and that the coffee 

cherries to be processed are therefore 

free from harmful substances. Many 

coffee producers in the IPD programme 

already offer coffee in organic quality or 

are in the process of getting certified. The 

company "Tega & Tula Coffee Estates" 

fulfils the requirements of several organic 

certifications (EU, USA, Japan) and is 

Rainforest Alliance-certified. 

8

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Cover Story 

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9

Ingredients 

Next-Generation Energy Beverages 

by DONNA BERRY 

Since Red Bull debuted in April 1987 in 

Austria, energizing continues to be a 

desirable trait in the beverages today’s 

consumers seek out. Sources of that 

energy, however, have evolved. The 

current clean-label trend has beverages 

being boosted with natural sources of 

caffeine, vitamins and other invigorating 

ingredients from nature. 

Monster Energy Company, Corona, 

California, for example, now offers Caffé 

Monster, a line of shelf-stable energy 

lattes made with 100% arabica coffee 

and reduced-fat milk. The drink comes in 

three varieties--mocha, salted caramel 

and vanilla--in a 13.7-ounce sleek glass 

bottle. Energy comes from the caffeine 

in the brewed coffee and coffee fruit 

extract, and added B vitamins, as well 

as sugar and glucose. 

This beverage not only features multiple 

sources of energy, but also different 

types of energy. To better understand, 

one must differentiate between 

metabolic energy and mental alertness. 

The sugars, as well as the protein, are 

about the former, while caffeine is the 

latter. 

Metabolic energy refers to the Krebs 

cycle, a complex pathway that converts 

ingested carbohydrates, fats and 

proteins into a slow, steady stream 

of energy--adenosine triphosphate 

(A.T.P.)--during the process of aerobic 

respiration. This energy fuels the body’s 

cells to keep the body working, with the 

unit of energy measured in calories. 

Many B vitamins are known to 

participate in this energy-producing 

process, though they themselves are not 

metabolized. They contain no calories 

and therefore are not energy. Still, 

because they are critical components in 

the Krebs cycle, they are often included 

in energy beverages. 

7-Eleven Inc., the world’s largest 

convenience retailer, for example, 

introduced 7-Select Fusion Energy this 

past summer. Each can is packed with 

the antioxidant vitamin C and essential 

B6 and B12 vitamins to elevate energy, 

boost mental sharpness and enhance 

mood. The drink contains zero sugar. 

Stimulating compounds for 

mental energy 

Caffeine is also calorie free, and 

therefore not metabolized. It functions 

by attaching to receptors on brain 

cells, stimulating the brain and thereby 

increasing mental alertness. Consumers 

perceive this as being a boost in energy, 

but in fact, has nothing to do with 

providing caloric fuel to the body’s 

working cells. 

Caffeine is found in the leaves and 

fruits of many plants. It can be added to 

beverages in the form of a plant-based 

ingredient or as an isolated powder. 

Whatever the format, caffeine easily 

passes from the bloodstream into brain 

tissue. 

The most common sources of caffeine 

are coffee and tea. Often times the 

coffee or tea serves as the base for 

the addition of other energy-boosting 

ingredients. 

Of all the “real” teas--traditional 

black, green, oolong and white--green 

is the most concentrated source of 

antioxidants, an attribute that appeals 

to health- and wellness-seeking 

consumers. In addition to containing 

caffeine, green tea is loaded with 

polyphenols, with epigalocatechin 

gallate the most dominant. These 

bioactive compounds function as 

stimulants, increasing mental alertness. 

10

Ingredients 

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11

Ingredients 

Many prefer mental alertness over 

caloric metabolic energy. That’s why 

Monster continues to grow its Monster 

Energy Ultra line of zero-sugar 

beverages. The most recent flavor-- 

Fantasy Ruby Red—is a nod to gamers, 

who are a key user of energy beverages. 

This new flavor claims to deliver a 

sensory experience like no other. It’s 

described as, “not too sweet, not too 

tart, it’s got a fresh citrus taste that’ll 

blow your mind.” The energy comes 

from caffeine and taurine and has only 

10 calories per 16-ounce can. 

Taurine is an amino acid found naturally 

in animal proteins. It is associated 

with energy production and reducing 

muscular fatigue during exercise. 

Coffee fruit, also known as coffee berry, 

is the fruit surrounding coffee beans. 

Previously discarded as a by-product 

of coffee production, coffee fruit has 

been scientifically recognized as an 

antioxidant powerhouse with wellness 

qualities, including healthy energy, 

immune support, weight management, 

joint support and cognitive function. 

Whole green coffee powder derived 

from raw coffee beans has been 

shown to improve both mental focus 

and concentration for up to eight 

hours, as it delivers sustained caffeine 

release over this time period. It also 

contains other coffee bean components, 

such as chlorogenic acids, antioxidants, 

minerals and dietary fibers. 

Guarana extract is obtained from the 

seeds of the guarana plant’s fruit. The 

seeds are a more concentrated source 

of caffeine than coffee beans, which 

makes guarana extract a common 

ingredient in energy drinks. 

Guayusa extract is an up-and-coming 

source of caffeine. Obtained from 

leaves of the guayusa plant, the extract 

contains caffeine and theobromine, 

another natural stimulant. When the two 

stimulants are consumed together, one 

should experiences a balanced energy 

without any jitters, crash or jolted buzz. 

Dried leaves of the guayusa plant can 

be brewed and consumed much like 

traditional tea. The main differences are 

that guayusa extract contains double 

the amount of antioxidants in green 

tea and does not contain any tannins, 

which are what makes tea astringent 

and bitter. 

Ginseng is a caffeine-free stimulant 

obtained from more than a dozen 

species of ginseng plant. Korean 

Ginseng, the most common source, 

is often referred to as the original 

ginseng. The roots contain a wide array 

of nutrients, including antioxidants, 

vitamins, minerals and intriguing 

compounds called ginsenosides. It is 

these ginsenosides that are believed to 

have a stimulating metabolic effect on 

the central nervous system, and provide 

a powerful boost to energy and stamina. 

Bloom Nutrition, Los Angeles, 

California, is introducing Bloom 

Sparkling Energy Drinks. The beverages 

were crafted with health-conscious 

consumers in mind, aiming to elevate 

the experience of traditional energy 

drinks. They contain 180 mg of natural 

caffeine from coffee beans, prebiotic 

fiber and holistic ingredients, like 

ginseng, L-theanine, lychee extract and 

B vitamins. Each can provides proactive 

gut health support and better-for-you 

energy in less than 10 calories and 0 

grams of sugar. 

L-theanine is an amino acid found in 

green tea and some mushrooms. It is 

associated with boosting mental clarity 

and alertness. This combination of 

ingredients is said to provide a smooth, 

sustained, energy boost without the 

crash. 

Ketones are one of the newest 

ingredients to enter the energy beverage 

space. To understand ketones, you must 

first understand ketosis. This is when the 

body burns fat instead of carbohydrates 

for energy. The liver converts fat into 

fatty acids and ketone bodies, with the 

latter traveling to the brain and fueling 

the body, the traditional role of glucose 

obtained from carbohydrates. Burning 

ketones in place of glucose is associated 

with weight loss, reduced inflammation, 

sustained energy and more. Suppliers 

use fermentation to produce ketones 

from plants, enabling a person to bypass 

the process of going into ketosis. 

It’s the star of KEY, an all-natural energy 

drink company and brand co-founded by 

two former executives from rival global 

beverage companies, Coca-Cola and 

PepsiCo. KEY offers a clean alternative 

without the sugar shock or caffeine 

jitters that give energy drinks a bad rap. 

“As a former PepsiCo exec, I swore I’d 

never launch a beverage, as I know how 

tough it is to start and scale a brand,” 

said Tekla Back. “However, when I 

discovered the benefits of ketones, 

I became determined to make them 

accessible for all.” 

12

Karishma Thawani, the former Coca- 

Cola executive, added, “The first time 

I tried ketones, I was blown away by 

the long-lasting energy, the euphoric 

feeling and the mental focus I felt.” 

The ketones in each beverage 

deliver long-lasting smooth energy, 

instead of a sugar spike followed 

by a crash. Ketones also provide 

dose-dependent advantages such as 

improved cognitive benefits, appetite 

suppression, metabolic health and 

enhanced recovery. Additionally, 

unlike the synthetic ketones found 

in supplements today, KEY uses pure 

active natural ketones made using 

fermentation. The New York Citybased 

company debuted KEY in three 

flavors: Ginger Lime, Grapefruit Peach 

and Pineapple Passionfruit. 

Manuel Gonzalez, general partner at 

AgFunder, an investor in the company, 

said, “I was an investment banker for 

many years. We survived day in and day 

out with caffeine and energy drinks, 

boxes, and boxes of them. Every time, 

I thought, well, this is not good for 

me, but let’s have it. When I saw KEY, I 

thought, this is not possible, all-natural, 

no sugar, no caffeine. It so happens that 

ketones activate our own body’s ability 

to make energy. Ketones and green tea 

are my new mantra.” 

Bizz Energy, Fort Lauderdale, Florida, 

was born out of real-life need. 

Founder Gavin Jacono launched the 

brand as a 17-year-old entrepreneur and 

athlete. Throughout his fitness journey, 

Jacono found that he was increasingly 

interested in how he could support his 

outward physical efforts through inward 

health and nutrition. 

“I was big on the stuff that every athlete 

and gym enthusiast focuses on,” he 

said. “I obsessed over things like protein 

intake and nutritional supplements. 

I also wanted to increase my energy 

output. I was--and still am--a big fan of 

turkesterone.” 

Turkesterone is an ecdysteroid, a 

hormonal steroid found in the Ajuga 

turkestanica plant, which grows in 

central Asian counties. It is often 

compared to testosterone; however, 

unlike testosterone, ecdysteroids do 

not attach to androgen receptors. This 

eliminates the chance of unpleasant 

steroidal side effects. The plant and its 

steroid are considered adaptogens. 

Adaptogens are a class of non-toxic 

herbs, mushrooms and minerals known 

to help the body fight off the effects 

of stress and promote balance in 

physiological function. In other words, 

they help you adapt to the environment. 

When Jacono looked for one single 

energy drink that could satisfy all of his 

fitness needs, he was unsuccessful. So 

he decided to make one himself. The 

result was Bizz Energy. 

Bizz Energy focuses on delivering 

clean energy reinforced by key 

nutrients designed to enhance physical 

performance, endurance and mental 

focus. The formula is free of chemicals 

and additives, as well as sweeteners 

like sugar, high fructose corn syrup 

and aspartame. It features 200 mg 

of caffeine, niacin, biotin, potassium, 

vitamins B6 and B12, essential amino 

acids, and an innovative soluble form of 

turkesterone, a first in the energy drink 

world. 

Another first, according to Wherehouse 

Beverage Company, Pennsburg, Penn., 

is its new Countdown Energy THC. 

These all-natural, lightly carbonated 

drinks are sweetened with cane sugar 

and contain less than 50 calories per 

12-ounce can. The drinks take effect in 

10 to15 minutes after consumption, and 

consumers can expect the “buzz” to last 

up to 90 minutes. 

That buzz comes from 10 mg of hempderived 

tetrahydrocannabinol (THC) and 

100 mg of caffeine. The THC compound 

is psychoactive and makes for a slightly 

euphoric and energizing sensation. In 

low doses, THC beverages can provide 

a milder, more controlled buzz similar to 

alcohol but without the adverse effects 

associated with excessive drinking, 

according to the company. 

The category of energy drinks has come 

a long way in the past 37 years and 

continues to evolve. With advancements 

in science, new compounds and 

ingredient interactions will fuel future 

innovation.” 

The Author 

Donna Berry is a food and beverage industry 

consultant and editor with over 25 years experience 

in tracking trends and advancements in 

product development. 


13

Ingredients 

More Hops Despite Smaller Acreage 

by SABINE STRAKA 

Photos: BarthHaas 

The BarthHaas Report 2023/2024 

provides an up-to-date overview of the 

international beer and hop market. It 

was recently presented by the leading 

hop specialist and focussed on the 

global development of the brewing 

industry and the hop harvest last year. 

The report was presented by the two 

managing directors Peter Hintermeier 

and Thomas Raiser as well as Heinrich 

Meier, the author of the BarthHaas 

report. 

Oversupply despite shrinking 

cultivation area 

Heinrich Meier, Managing Director 

at BarthHaas, reported on global 

developments in hop growing. Despite 

a decline in acreage of 2048 ha (- 

3.3 %), last year's hop production of 

118,415 tonnes was significantly higher 

than in the previous year (+ 11.5 %), 

namely 12.2 tonnes more. In 2024, a 

further decline in acreage is expected 

overall, especially in the USA, which 

accounts for 33 % of the world's hop 

acreage. This will make Germany the 

largest hop-growing country in the 

world again with 20,629 ha. In 2023, 

hop acreage here remained at roughly 

the same level for the third time in a 

row, increasing by just 24 ha and thus 

accounting for around 34 % of global 

acreage. A total of 41,234 tonnes of 

hops were harvested in Germany last 

year, 20 % more than in the previous 

year. Hallertau accounted for 85 % 

of the yield, the Elbe-Salle growing 

region for 7 %, Tettnang for 6 % and 

Spalt for 2 %. However, hop acreage is 

expected to decline by 320 ha (- 2 %) 

in the 2024 harvest season. With 4.8 

ha, the Czech Republic is the thirdlargest 

hop grower in the world. Since 

2023, Italy has been added as a new 

hop-growing country with 20 ha and a 

harvest of 20 tonnes. 

High alpha quantities 

Due to the higher crop yields, the 

volume of alpha acid produced 

worldwide also increased by 9.4 % to 

11,839 tonnes, and in Germany by as 

much as 33 %. Alpha acid is a decisive 

measure in the beer industry. It is the 

most important component in hops and 

is responsible for the bitterness of beer. 

In 2023, the average alpha acid content 

of 10.0 % was only just below that of the 

previous year. The two most important 

hop-growing countries, the USA and 

Germany, together accounted for 81 

% (2022: 82 %) of the alpha volume 

harvested worldwide. In 2024, however, 

the alpha acid balance will decrease in 

favor of lighter beers and a reduction 

in the amount of hops in the recipes. 

"The cumulative alpha balance over 

the last few years shows that there is 

still a clear oversupply on the market. 

The area under cultivation has to be 

reduced in order to adjust production to 

the lower demand and come closer to a 

market equilibrium," explains Heinrich 

Meier. The number of hop growers in 

Germany is also declining. Last year, 

another 13 farms ceased production. 

This leaves around 1040 farms with an 

average acreage of 19.8 ha. 

Popular hop varieties in 

Germany 

Last year, the shift from aroma to 

bitter varieties continued in Germany. 

In terms of yield, the proportion of 

aroma hops fell by three per cent, 

while the proportion of bitter hops 

rose accordingly, meaning that the 

ratio of aroma and bitter hops is now 

balanced at 50:50. However, a change 

to 47 to 53 is expected for 2024. 

This means that for the first time the 

acreage of bitter varieties will be larger 

than that of aroma varieties. The five 

most important hop varieties grown 

in Germany include Herkules, Perle, 

Hallertau Tradition, Hallertau Magnum 

and Hersbrucker Spät. The bitter 

variety Herkules remains in first place 

in the variety ranking. With an area 

increase of 356 ha (+ 5 %), it is the 

most important German hop variety 

with an area share of 39 % or 7,917 

ha. Herkules is also one of the most 

widely cultivated varieties worldwide. 

The predominantly cultivated aroma 

variety Perle remains in second place 

with an area share of 14% (2,861 ha). 

It is followed by the variety Hallertau 

Tradition with 12 % (2,461 ha), the 

bitter variety Hallertau Magnum 

with 8 % (1,620 ha) and Hersbrucker 

Spät with 4 % (775 ha). Overall, the 

five most important hop varieties 

increased their share slightly to 78 % 

in crop year 2023. This year, hops in 

Germany are well developed due to the 

warm spring with a small growth lead 

of one week. 

14

Ingredients 

The BarthHaas Report 2023/2024 

provides an up-to-date overview of the 

international beer and hop market. It 

was recently presented by the leading 

hop specialist and focussed on the 

global development of the brewing 

industry and the hop harvest last year. 

The report was presented by the two 

managing directors Peter Hintermeier 

and Thomas Raiser as well as Heinrich 

Meier, the author of the BarthHaas 

report. 

Oversupply despite shrinking 

cultivation area 

Heinrich Meier, Managing Director 

at BarthHaas, reported on global 

developments in hop growing. Despite 

a decline in acreage of 2048 ha (- 

3.3 %), last year's hop production of 

118,415 tonnes was significantly higher 

than in the previous year (+ 11.5 %), 

namely 12.2 tonnes more. In 2024, a 

further decline in acreage is expected 

overall, especially in the USA, which 

accounts for 33 % of the world's hop 

acreage. This will make Germany the 

largest hop-growing country in the 

world again with 20,629 ha. In 2023, 

hop acreage here remained at roughly 

the same level for the third time in a 

row, increasing by just 24 ha and thus 

accounting for around 34 % of global 

acreage. A total of 41,234 tonnes of 

hops were harvested in Germany last 

year, 20 % more than in the previous 

year. Hallertau accounted for 85 % 

of the yield, the Elbe-Salle growing 


15

Ingredients 

region for 7 %, Tettnang for 6 % and 

Spalt for 2 %. However, hop acreage is 

expected to decline by 320 ha (- 2 %) 

in the 2024 harvest season. With 4.8 

ha, the Czech Republic is the thirdlargest 

hop grower in the world. Since 

2023, Italy has been added as a new 

hop-growing country with 20 ha and a 

harvest of 20 tonnes. 

High alpha quantities 

Due to the higher crop yields, the 

volume of alpha acid produced 

worldwide also increased by 9.4 % to 

11,839 tonnes, and in Germany by as 

much as 33 %. Alpha acid is a decisive 

measure in the beer industry. It is the 

most important component in hops and 

is responsible for the bitterness of beer. 

In 2023, the average alpha acid content 

of 10.0 % was only just below that of the 

previous year. The two most important 

hop-growing countries, the USA and 

Germany, together accounted for 81 

% (2022: 82 %) of the alpha volume 

harvested worldwide. In 2024, however, 

the alpha acid balance will decrease in 

favor of lighter beers and a reduction 

in the amount of hops in the recipes. 

"The cumulative alpha balance over 

the last few years shows that there is 

still a clear oversupply on the market. 

The area under cultivation has to be 

reduced in order to adjust production to 

the lower demand and come closer to a 

market equilibrium," explains Heinrich 

Meier. The number of hop growers in 

Germany is also declining. Last year, 

another 13 farms ceased production. 

This leaves around 1040 farms with an 

average acreage of 19.8 ha. 

Popular hop varieties in 

Germany 

Last year, the shift from aroma to 

bitter varieties continued in Germany. 

In terms of yield, the proportion of 

aroma hops fell by three per cent, 

while the proportion of bitter hops 

rose accordingly, meaning that the 

ratio of aroma and bitter hops is now 

balanced at 50:50. However, a change 

to 47 to 53 is expected for 2024. 

This means that for the first time the 

acreage of bitter varieties will be larger 

than that of aroma varieties. The five 

most important hop varieties grown 

in Germany include Herkules, Perle, 

Hallertau Tradition, Hallertau Magnum 

and Hersbrucker Spät. The bitter 

variety Herkules remains in first place 

in the variety ranking. With an area 

increase of 356 ha (+ 5 %), it is the 

most important German hop variety 

with an area share of 39 % or 7,917 

ha. Herkules is also one of the most 

widely cultivated varieties worldwide. 

The predominantly cultivated aroma 

variety Perle remains in second place 

with an area share of 14% (2,861 ha). 

It is followed by the variety Hallertau 

Tradition with 12 % (2,461 ha), the 

bitter variety Hallertau Magnum 

with 8 % (1,620 ha) and Hersbrucker 

Spät with 4 % (775 ha). Overall, the 

five most important hop varieties 

increased their share slightly to 78 % 

in crop year 2023. This year, hops in 

Germany are well developed due to the 

warm spring with a small growth lead 

of one week. 

Declining beer market 

The beer market as a whole has been 

in decline for several years. Last year, 

the brewing industry suffered from the 

generally difficult economic situation. 

Worldwide beer production fell by 0.9% 

to 1.88 billion hectoliters. Beer output 

is also expected to decline in the long 

term. In Germany, beer output fell 

by 3.3% to 84.9 million hectoliters, 

which is primarily due to demographic 

change, an ageing society and the 

trend towards healthy eating. "This 

means that Germany remains in 5th 

place in the international ranking," says 

Heinrich Meier. It is followed by China 

(- 0.4 %), the USA (- 5.6 %), Brazil (+ 1 

%) and Mexico (+ 1 %). Asian countries 

such as India and Cambodia, on the 

other hand, recorded growth of 15% 

each. No further decline in the beer 

market is expected for the current 

year. The volume will remain stable, 

but the demand for alpha acid for this 

volume of beer will decrease due to the 

trend towards lighter beers. Supply will 

therefore be adjusted to the declining 

demand. 

Developing joint solutions 

Particular challenges for the 

brewing industry include climate 

change, unstable political conditions, 

threatened supply chains, labor 

shortages and the high costs of 

energy, raw materials, packaging, 

logistics and personnel. "The brewing 

industry continues to feel the 

consequences of the war in Ukraine; 

companies throughout the supply 

chain are still suffering from high 

costs," explains Thomas Raiser, third 

Managing Director at BarthHaas 

since August 2023. These structural 

problems affect the entire industry 

and can only be solved together. Hop 

growers and breweries need to work 

closely together to overcome the 

various challenges. In order to provide 

16

Ingredients 

hop growers with stable yields and 

incomes, cultivation methods need to 

be further investigated and optimized. 

Thanks to intensive cooperation 

between all market participants, new 

hop varieties are already available that 

could gradually replace the well-known, 

climate-sensitive varieties. To drive 

this development forward, BarthHaas 

is also supporting hop research and 

developing new hop products. 

No clear trend for the future 

Worldwide hop acreage fell for the 

third year in a row, totalling approx. 

56,100 ha in 2024. This corresponds 

to a decline of around 4,500 ha (- 7 

%) compared to the previous year. 

Although this decline in acreage will 

reduce the structural oversupply of 

hops, it will not eliminate it. In order to 

adjust production to the lower demand, 

acreage would therefore have to be 

reduced further. The oversupply of hops 

remains a problem that can only be 

partially solved by reducing acreage, as 

the brewing industry is well to heavily 

oversupplied with stocks from previous 

years in some varieties. Increased 

production costs are reducing the 

profits of breweries, which in turn are 

trying to counteract this with cost 

savings. The effects of the pandemic 

on the brewing industry were also still 

noticeable in 2023. While beer output 

still showed a slight increase of 1.4% in 

2022, it fell by just under 1% last year. 

Global beer output is stagnating. "For 

the current year, we only expect beer 

output to remain stable, but there is no 

clear trend for the future," says Thomas 

Raiser. 

The Author: 

Sabine Straka, Editorial Team, drinkworld, at 

Dr. Harnisch Publications, Nuremberg, Germany 

Visit Standard-Knapp 

November 3 - 6, 2024 Chicago 

North Building, booth N-5506 


eol.group | standard-knapp.com 

17

Ingredients 

The Beverage Innovation Buzz 

ADM has issued an extensive new report examining the beverage landscape, spanning 

across categories within the functional non-alcoholic and alcoholic beverage sectors. The 

consumer shift toward a proactive and holistic approach to leading a healthy lifestyle 

combined with the increasing purchasing power of Generation Z is greatly impacting all 

facets of beverage offerings, from carbonated soft drinks (CSDs) and energy drinks to 

ready-to-drink cocktails or mocktails. 

Within this report, ADM explores key drivers and focus areas influencing innovation, with 

a spotlight on the blurred lines between certain product segments (i.e., energy and sports 

drinks), consumers' desire for tailored functional support and flavor exploration, as well 

as growing interest in getting more "bang for their buck" specifically within the alcoholic 

beverage arena. 

Like a fruit punch-flavored sports drink 

in a clear bottle, things are looking 

bright across the beverage landscape, 

if a bit hazy. Beverages are ubiquitous 

these days, with every gym-goer toting 

a water bottle full of their favorite 

performance drink, and Gen Z-ers 

trying to find a functional beverage 

that supports their particular blend 

of wellness needs. But, with energy 

drink-like ingredients finding their way 

into sports beverages and low-sugar 

alcohol and low- or no-alcohol options, 

the categorization of the beverage 

industry is fuzzy. This blurring of lines 

combined with a range of flavor trends 

is resulting in an enormous amount 

of experimentation by consumers1, 

priming the market for even bolder new 

entries. 

An important factor impacting the 

beverage landscape in 2024 and 

beyond is the purchasing power of 

Gen Z, especially as they come into 

legal drinking age. This generation is 

overwhelmingly more focused on longterm 

wellness, with 71%, globally, stating 

they’re taking a proactive approach to 

health centered on prevention2. This 

exceeds other generations’ focus on a 

proactive approach, with baby boomers 

at 64%, Gen X at 61% and millennials 

at 58%. 

Concurrently, 49% of Gen Z and 

56% of millennials, globally, state 

they have reduced their consumption 

of alcoholic beverages to follow a 

healthier lifestyle1. This is leading to 

continued innovation opportunities for 

the alcohol-free category and low ABV 

RTDs, and nuanced takes on traditional 

cocktails and beer. This is in addition 

to an even greater focus on functional 

beverages, from carbonated soft drinks 

(CSDs) to functional waters, energy 

drinks and active nutrition beverages. 

With all this variety, the report is divided 

into two categories: Functional Non- 

Alcoholic Beverages and Alcoholic 

Beverages, with each segmented into 

further details. Full references and a 

copy of the report are available on 

request. 

Functional Non-Alcoholic 

Beverages 

This space is characterized by 

consumers’ desire to be better versions 

of themselves. To be more active, to stay 

hydrated while they do so, and to foster 

a more holistic sense of well-being. 

Here are the key needs influencing 

innovation in functional beverages. 

Active Lifestyle 

Sports nutrition has expanded into 

a larger active nutrition category, 

18

Ingredients 

welcoming not only athletes but any 

consumer aiming to lead an active 

lifestyle. 

Hydration 

The number one functional attribute 

for which consumers are currently 

using beverages is hydration, with 54% 

drinking this type of beverage and an 

additional 17% interested in trying 

hydrating options1. Rapid rehydration, 

often in the form of electrolytes, is a 

focus for many. 

Energy and Focus 

The second most sought-after 

functional claim in beverages (behind 

hydration) is energy. This encompasses 

physical energy for the day, along 

with mental clarity and focus. 57% of 

consumers have looked to improve 

their mental well-being in the past two 

years – up from 36% in 2021. 

Digestive Health 

Digestive health and gut microbiome 

support is also emerging as a highly 

sought-after attribute for beverages, 

with 38% of consumers interested in 

products offering this claim. 

Alcoholic Beverages 

The needs of these consumers are 

far different than in the non-alcoholic 

space, but not as different as they 

used to be. Traditional alcoholic drinks 

are still enormously popular at social 

gatherings or for relaxing at home, but 

better-for-you attributes are finding 

their way into low/no alcohol seltzers 

and RTD cocktails and mocktails. 

Here are the key needs influencing 

innovation in alcoholic beverages. 

Social Events 

Alcoholic beverages continue to be 

enjoyed by adults in many social 

gatherings, and the enjoyment of these 

beverages is seen as an important 

part of making social connections. 

Much of the innovation in the alcoholic 

beverage arena is driven by flavor 

exploration. Emerging flavor profiles, 

twists on classic cocktails and unique 

combinations are fueling fun and 

exciting new products in this space. 

High-ABV offerings provide an option 

for consumers interested in drinking 

less volume while still getting the 

desired satisfaction. 

Enjoyment at Home 

The pandemic was a turning point 

for the at-home bar, as consumers 

experimented with different cocktails 

and mocktails in the comfort of their 

own homes. This has enabled a surge in 

unique spirits (including non-alcoholic 

options), mixer kits and more. At the 

same time, consumers are still looking 

for convenience when drinking at 

home, and they have primarily turned 

to the RTD segment to meet their 

needs. 

Holistic Lifestyles 

For RTD pre-mixed beverages, both 

millennials (65%) and legal drinking age 

Gen Z consumers (58%) find “betterfor-me” 

options highly appealing, as 

well as low- or reduced-sugar content 

(60% of millennials and 56% of Gen Z)1. 

There is also increasing opportunity for 

new product development within the 

growing low/no alcohol sector. In 2024, 

you’re hard-pressed not to see mocktail 

options when out at bar or shopping at 

a liquor store. 

Conclusion 

If anything is clear, it’s that a 

winning beverage in 2024 has to be 

a combination of flavor and function 

– you’ve got to add a little punch to 

your fruit punch. Finding a popular 

mix can be tricky. Partnering with a 

global supplier like ADM provides an 

enormous competitive advantage 

with a pantry of flavors, colors and 

functional ingredients coupled with 

consumer insights and formulation 

expertise to craft your next 

concoction. 


19

Processing 

Vacuum solution for Sustainable 

Beer Bottling 

Oil-free vacuum reduces costs and ensures a high level of hygiene 

The classic glass beer bottle offers numerous advantages for producers and consumers 

compared to other types of containers. In addition to a fresh taste and protection from 

external contaminants, the bottle design communicates the brand image and contributes to 

the enjoyment of the beverage. With this in mind, it’s no coincidence that in Germany alone, 

there are currently several billion glass bottles from various breweries in circulation. 

Quality risk due to oxygen 

ingress 

In order to preserve these benefits, 

specific technical considerations must 

be taken into account when filling glass 

bottles, as beer is especially sensitive 

The BBVS (Beer Bottling Vacuum System) comes 

as an all-in-one turnkey solution to replace 

the old liquid ring pump technology. 

to oxygen. If too much oxygen enters 

the bottle during the filling process, 

adverse chemical reaction can occur. 

This results in a loss of quality in terms 

of taste, color and shelf life. In order to 

limit the amount of residual oxygen, 

the bottling process takes place under 

controlled vacuum conditions. 

A system for 60,000 beer 

bottles per hour 

“Until recently, liquid ring vacuum 

pumps were the standard solution 

for beer filling,” explains Leybold’s 

Market Sector Manager, Pierre 

Lantheaume. "However, this type of 

pump offers technical and economical 

disadvantages. In addition to excessive 

water and energy consumption, 

brewers also risk wastewater contamination 

and downtime due to cavitation 

phenomena,” says Lantheaume. 

However, these undesirable effects 

are now a thing of the past, as Leybold 

has developed a sustainable vacuum 

system which, depending on bottle 

size, can support filling lines with 

outputs of up to 60,000 bottles per 

hour. 

Simple installation 

The BBVS (Beer Bottling Vacuum 

System) comes as an all-in-one turnkey 

solution to replace the old liquid 

ring pump technology. It includes a 

separator tank with an automatic 

operated draining vessel to stop foam 

and liquid carried over from the filler 

via the gas flow. The DRYVAC dry 

screw vacuum pump provides deep 

constant vacuum levels, while an 

electrical cabinet with PLC controls 

the entire system. The equipment can 

be interfaced with the filler via digital 

I/Os or a fieldbus for remote control 

and can also operate as a stand-alone 

system via push buttons. 

The water-cooled DRYVAC: the 

star of the show 

The water-cooled DRYVAC models, 

the DV 650 FP-r and DV 800 FP-r, are 

the stars of the complete solution. 

Through them, Leybold offers a tried 

and true screw vacuum pump designed 

for harsh industrial processes. One 

main feature is its quiet operation. 

At ultimate pressures, the DV 650 

FP-r generates a noise level of just 

67 dB(A), while the DV 800 FP-r 

generates 70 dB(A). These low levels 

allow the pumps to be installed in 

the immediate vicinity of the filling 

systems. It’s also worth noting that 

DRYVAC models generate and emit 

very little heat. The comparatively 

low internal temperature profile of the 

screw vacuum pump also prevents the 

formation of caramel layers that can 

potentially appear when sugars, carried 

over with residual beer droplets, are 

exposed to high temperatures. 

CIP and pump flushing for a 

100% clean system 

A CIP (Cleaning in Place) spray ball, 

located inside the top area of the 

stainless-steel separator, allows for 

the cleaning of all surfaces that come 

into contact with beer (specifically 

inside the separator and the draining 

vessel). Cleaning can be done without 

switching the system off or dismantling 

it. Additionally, a pump flushing, which 

consists of injecting cleaning media 

(like hot water) directly into the pump 

20

Processing 

inlet, can be done on demand. The 

ability to be flushed is one of the 

main advantages of dry vacuum 

pumps compared to oil-lubricated 

vacuum pumps. Tank cleaning and 

pump flushing are fully controlled 

by the PLC and can be started 

manually or automatically via the 

filling machine control system. 

Last but not least, the DRYVAC FP 

features a stainless steel silencer and 

is covered by a corrosion-protective 

coating, making it 100% suitable for 

washdown environments. 

Low energy and water 

consumption 

The DRYVAC models are equally 

distinguished by their practical 

features in addition to their design. 

In working environments, the 

DRYVAC’s proven screw design 

ensures excellent and reliable pump 

performance, low final pressure and 

high-energy efficiency. To deliver 

the same flow at the same working 

pressure, it requires 15-20% less 

energy than a liquid ring pump. 

Cooling water requirements are 

also reduced by 80% compared to 

liquid ring pumps when using fresh 

water. And that's not all — unlike 

liquid ring pumps, where water is 

contaminated by the process, the 

DRYVAC’s cooling circuit is entirely 

separate, which makes it possible 

to reuse water for other tasks like 

bottle exit showers or lubrication 

of conveyor belts. Service costs are 

also reasonable. Just one gear box 

oil exchange is required per year, 

and a complete overhaul (including 

a bearings exchange) is performed 

approximately every five years 

(depending on customer use). 

Filling process 

improvements 

With the DRYVAC’s lower and 

more stable vacuum levels, the 

BBVS allows for improved bottling 

vacuum levels. As a result, the 

TPO (Total Packaged Oxygen), a 

Key Performance Indicator in beer 

bottling which affects taste and 

shelf life, is positively impacted. 

Providing a new setting of the filling 

machine parameters, CO 2 

consumption 

can also potentially be decreased. 

“Since the bottles are flushed with 

CO 2 

, improved vacuum also leads to a 

reduction in CO 2 

consumption, as some 

of the oxygen is already removed via 

the evacuation process,” explains BBVS 

Product Manager, Sven Hanses. 

“With Leybold Beer Bottling Vacuum 

Systems, brewers can not only 

significantly improve their operating 

costs and quality of their bottling 

process, they can also reduce their 

energy consumption and CO 2 

emissionsanother 

positive step toward minimizing 

the environmental footprint of the 

brewing industry," concludes Hanses. 

User advantages at a glance: 

• Water Savings: Up to 80% less water 

consumption compared to Liquid Ring 

Pumps. 

• Sustainability: Up to 20% less energy 

consumption compared to Liquid Ring 

Pumps. 

• Efficiency: Low downtimes and low 

maintenance requirements. 

• High Performance: Deeper and stable 

working pressures result in improved 

product quality (improved TPO 

levels). 

drink World, 139,5 x 194 mm, Sustainability, CC-en53-AZ078 08/24 

Sustainability as the driver of innovation 

We attach great importance to combatting climate change, feeding 

the world’s population and using packaging responsibly by ensuring 

resource-economical production and offering eco-friendly packaging 

solutions and efficient recycling innovations. 

PACK EXPO 2024, Chicago, 3-6 November 

Stand S-2766 

drinkworld Technology + Marketing 

krones.com 

21

Processing 

Filtration and Separation: Key 

Technologies in the Food and Beverage 

Industries 

Whether food or beverages: filtration processes are indispensable in production for highquality 

products with a convincing taste and sensory appeal. FILTECH participants will 

experience the entire range of filtration solutions for the industry in Cologne in November 

2024. The high demand for information and exchange is reflected in the number of 

exhibitors: with over 570 exhibitors, this year‘s event will see an increase of more than 100 

participating companies compared to 2023. 

Filtration and separation are indispensable 

processes in the food and beverage 

industry. Separation technology for 

liquids, solids and gases plays a decisive 

role in ensuring the quality and safety 

of products, extending shelf life and 

improving production efficiency. Filtration 

and separation also offer important 

opportunities to optimize products in 

terms of taste and sensory properties. In 

various segments of food and beverage 

production, these technologies make 

a significant contribution to meeting 

consumer requirements and complying 

with legal regulations. 

High relevance of filtration 

processes in production 

Filtration is a crucial step in production 

– for fruit juices, for example. Here, 

unwanted solids such as pulp, seeds 

and peel are removed to ensure a clear, 

appealing liquid that meets consumer 

expectations. In addition, filtration helps 

to remove microorganisms, which extends 

the shelf life of juices and increases food 

safety. Techniques such as microfiltration 

and ultrafiltration are often used to 

ensure both the quality and safety of the 

end product. 

Filtration also plays an important role 

in the production of baked goods when 

processing ingredients such as water 

and flour. Filtered water improves the 

consistency and quality of the dough, 

as impurities that could affect the taste 

or texture are removed. Filtration of 

the flour also ensures that no foreign 

bodies get into the dough, which not 

only guarantees product quality but also 

consumer safety. 

At FILTECH, exhibitors offer insights into all areas of filtration and separation for the food and beverage 

industry. 

Another example is the production of 

chocolate: it requires precise, controlled 

conditions in which filtration plays a 

central role. During the processing of 

cocoa liquor and cocoa butter, particles 

and impurities are removed by filtration 

to achieve a smooth texture and pure 

taste. In addition, filtration helps to 

remove excess moisture, which is crucial 

for the right consistency and shelf life of 

the chocolate. 

FILTECH 2024 – a platform for 

innovation and exchange 

FILTECH, which takes place every one 

and a half years in Cologne, is the 

world‘s leading event for filtration and 

separation technologies. It provides a 

unique platform for professionals from 

various industries to learn about the 

latest developments and trends. The 

event is divided into two main areas: 

the exhibition area and the conference. 

The FILTECH exhibition area includes 

a large number of exhibitors 

presenting their latest products and 

technologies. Here, attendees have the 

opportunity to interact directly with 

manufacturers and suppliers to find 

customized solutions for their specific 

requirements. The exhibition area is 

an interactive zone where innovations 

are presented live, and practical 

applications can be discussed with the 

exhibitors. 

Quelle: FILTECH 

The FILTECH conference, which offers 

a comprehensive program of lectures 

and workshops, will take place parallel 

to the trade fair. Experts from academia 

and industry will share their knowledge 

22

Processing 

on the latest research findings, 

technological advances and best 

practices. This conference is a valuable 

source of information and networking 

as it offers insights into the latest 

trends and challenges in the industry. 

FILTECH is an indispensable source of 

information for manufacturers in the 

food and beverage industry. It offers 

comprehensive insights into filtration 

and separation technologies that are 

crucial for optimizing their production 

processes and ensuring product 

quality. 

Numerous exhibitors at 

FILTECH 2024 

FILTECH 2024 will feature numerous 

exhibitors offering specific solutions 

for the food and beverage industry. 

Among them is Donaldson Filtration 

Solutions (Hall 7, Stand P36). The 

manufacturer offers a wide range 

of filtration solutions for various 

applications in the food and beverage 

industry, including air and liquid 

filtration, sterile and process filtration 

as well as membrane filters, filter 

housings and systems. 

Freudenberg Performance Materials 

(Hall 7, Stand R10) Freudenberg 

offers innovative filtration solutions 

that help to improve hygiene and 

efficiency in food production. The 

Viledon Nutritexx filter media have 

been specially developed for use in 

hygienically sensitive areas such as 

food and beverage production and 

drinking water filtration. With gas 

phase filtration, Freudenberg also 

offers solutions for the removal of 

gaseous contaminants and odors from 

the air in production environments. 

GKD (Hall 8, Stand B19) specializes in 

customized filtration and separation 

solutions including metal mesh and 

filter media. The stainless steel meshes 

are used for filtration and separation 

in various applications such as wine, 

beer, starch, sugar and vegetable oil. 

The meshes are robust and durable, 

which contributes to an extended filter 

life and increased process reliability. 

Lenzing (Hall 7, Stand P21) 

manufactures filtration products and 

solutions based on cellulose fibers. 

The supplier‘s filaments are used for 

the production of filter materials that 

are used in the beverage industry, for 

example for the filtration of wine, beer 

and other liquids. The filaments offer 

high filtration performance and help 

to improve product quality. The range 

also includes cellulose pulp, which 

is used in various applications in the 

food industry, for example as a carrier 

for flavors or as a component of food 

packaging. 

Porvair Filtration Group (Hall 8, 

Stand F40) offers advanced filtration 

solutions that enable optimum process 

control and product quality in food and 

beverage manufacturing, including 

products specifically designed for 

wine, beer and water processing. With 

membrane filtration, depth filtration, 

sterilization and microfiltration, the 

product ranges cover a wide spectrum 

of different technologies. 

Andritz Separation (Hall 8, Stand 

F42) offers a wide range of separation 

technologies in the field of mechanical 

and plant engineering. Decanter 

centrifuges are used for solid-liquid 

separation in various processes, for 

example in the production of olive oil, 

fruit juices and dairy products. Highperformance 

separators are used 

for the clarification and degreasing 

of liquids. They are suitable for 

applications in milk processing, 

brewing, wine production and juice 

production. Other machines include 

filter presses, screw presses, filter 

dryers, sieves and sieving machines 

as well as heat exchangers and drying 

systems. 

Sefar (Hall 7, Stand M6) supplies highprecision 

filtration and separation 

solutions that have been specially 

developed to meet the requirements 

of the industry. Filter solutions for 

specific applications include the sugar 

industry, milk and cheese production 

as well as the grain and flour industry. 

TECOLITE MINERALS (Hall 8, Stand 

B56) offers sterile and inert perlite and 

diatomaceous earth filter aids, which 

are used particularly in the beverage 

industry to filter liquids without 

affecting taste or odor. Activated 

carbon is used for decolorization 

and odour control. In addition to 

diatomaceous earth and perlite, 

TECOLITE MINERALS also offers other 

natural minerals as filter aids that can 

be used in various filtration processes 

in the food and beverage industry. 

Ahlstrom (Hall 7, Stand P2) develops 

and produces high-performance 

fiber filter media that are used in 

a variety of applications to ensure 

product quality. In addition to filtration 

materials, the exhibitor‘s range also 

includes specialty papers, safety and 

hygiene papers. 

A wide range of exhibitors with 

solutions for every need: FILTECH 

offers participants a comprehensive 

platform where manufacturers from 

the food and beverage industry can 

find out about the latest developments 

and solutions in the field of filtration 

and separation. The combination of 

trade fair and conference provides a 

comprehensive overview of current 

technologies and future trends, 

making the event a must for industry 

professionals. FILTECH 2024 will take 

place from November 12 to 14 at the 

exhibition center in Cologne. 


23

Processing 

Streamlining Winery Operations with the 

Certa Compact Positive Displacement 

Pump from MasoSine 

by ROB BERUBE 

Labor shortages caused by the pandemic, 

exacerbated by high housing costs and 

made worse by wildfires, have posed 

challenges for California vineyards. Crush 

Fabrication & Mechanical (Crush Fab) has 

emerged as a crucial ally to the winery 

industry, offering innovations that help 

mitigate these challenges and enhance 

efficiency and product quality. The 

Certa Compact positive displacement 

pump from MasoSine is proving to be an 

especially effective solution, providing 

wineries with a highly efficient and 

versatile pump that saves on labor. 

Crush Fab is gaining national recognition 

for pioneering winery automation 

solutions. Crush Fab specializes in 

automating “pump over”, a traditionally 

labor-intensive process of frequently 

circulating liquid to ensure even 

fermentation and avoid the growth 

of undesirable bacteria that could 

negatively affect the wine's quality and 

flavor. 

Need for an Efficient and 

Portable Positive Displacement 

Pump 

Pumps are essential in every stage of 

winery operations to keep operations 

flowing. Instead of requiring multiple 

specialized pumps, Crush Fab’s 

customers look for pumping technology 

that can multitask without compromising 

performance in any specific application. 

"Our customers want a single pump that 

does it all and does it well," says Crush 

Fab’s Chris Price. "This is especially 

true for small wineries operating with 

constrained capital budgets and limited 

space. They need a high performing, 

affordable, versatile and portable positive 

displacement pump, and we found the 

ideal solution in the Certa Compact Sine 

pump from MasoSine, Watson-Marlow." 

Sinusoidal Pump Technology 

A single sinusoidal rotor creates four 

evenly sized chambers as it rotates. 

Fluid is “pulled” through the inlet into 

each chamber in turn. As the chamber 

rotates, it closes, and then discharges 

fluid through the outlet port. At the same 

time, the opposite chamber opens to 

draw in more fluid, resulting in a smooth 

flow with virtually no pulsation. A gate 

functions as a seal between the inlet and 

outlet sides of the pump, thus preventing 

24

Processing 

pressure equalization and stopping fluid 

escaping from the higher-pressure outlet 

to the low-pressure inlet. Notably, the 

chambers are moved as a whole, meaning 

their volume does not change during the 

pumping process and the product is not 

subject to any significant mechanical 

load. As a result, product integrity is 

maintained as it moves gently from inlet 

to the outlet. 

Smooth and Efficient Must 

Application Pumping 

Crush Fab previously achieved 

outstanding results using standard-size 

Certa Sine® pumps in must pumping 

applications in conjunction with its 

specially designed hopper/auger 

assembly to receive fruit directly from 

the destemmer. 

“Significant efficiency gains are realized 

through streamlined fruit reception, with 

our customers typically reducing harvest 

fruit unloading time by a third compared 

to other pump types,” adds Price. 

“Previously 10-12 hour days have been 

shortened to 6-8 hours due to quicker 

fruit unloading and reduced pump 

cleaning time. 

“The main issue with other pumping 

methods is that they are overly 

aggressive in extracting liquid from 

the hopper/auger assembly, leading to 

blockages from the remaining solids and 

necessitating frequent reversal of the 

pumping process to clear obstructions.” 

High Performance in a Compact 

Pump 

MasoSine, part of Watson-Marlow Fluid 

Technology Solutions, provides energy 

efficient, gentle sinusoidal, positive 

displacement pumps for food and 

beverage, biopharmaceutical, chemical 

and cosmetics applications. MasoSine 

recently expanded its Certa Sine pump 

range with a new space-saving model, 

the Certa Compact. In response, Crush 

Fab developed a portable cart-mounted 

system tailored for wineries. The Certa 

Compact boasts a 30% reduced footprint 

compared to the existing Certa Sine 

pump range, all while maintaining the 

full-size pump’s integrity. It is well-suited 

for applications that demand up to 87 

PSI, while the traditional Certa pump has 

capabilities up to 217 PSI. 

"The Certa Compact is an excellent must 

pump that can be easily uncoupled for 

use in any other part of the winery," 

says Price. "It provides exceptional 

performance wherever it is deployed. The 

low shear, gentle-pumping and virtually 

no pulsation means smooth product flow 

and no need for ancillary dampeners." 

Long Lasting Sterility, 

Performance and Appearance 

The Certa Compact is made of 316L 

stainless steel, which is a significant 

improvement over cast iron pumps that 

are widely used in the wine industry. The 

resistance to corrosion and oxidation 

ensures that the pump sustains its 

sterility, performance, and appearance 

over time, even in the demanding, 

moisture-rich environments of wineries. 

The pump is designed for CIP (Clean-in- 

Place) and SIP (Steam-in-Place) without 

disassembly, saving time and reducing 

labor costs. 

Furthermore, the stainless-steel construction 

contributes significantly to 

the pump’s visual appeal. As wineries 

often double as tourist attractions, 

the presentation of the machinery can 

impact the overall visitor experience. 

The Certa Compact's sleek, metallic finish 

not only aligns with the premium and 

sophisticated image many wineries aim 

to project, but it also reassures visitors 

of the establishment's commitment to 

quality and hygiene. 

The Certa Compact positive displacement 

pump is a versatile, portable, and efficient 

solution that delivers an ideal blend of 

performance, durability, and aesthetics, 

which makes it suitable for wineries of all 

sizes. 

The Author 

Rob Berube is a Sales Engineer at 

Watson-Marlow Fluid Technology Solutions 

NITRODOSE ® Aseptic LN 2 

Dosing 

• Extreme precision at all line speeds 

• Field-proven performance 

• Global leaders in precise LN 2 

delivery 

since 1958 

sales@vacuumbarrier.com 

drinkworld 

| 

Technology + Marketing · September 

vacuumbarrier.com 

2024 

25

Processing 

SIMEI 2024: State-of-the-Art Filtration 

Technologies for High-Quality and 

Efficient Wine Production 

The Filtration Division of power 

management company, Eaton, will 

present an extensive range of filtration 

products at the SIMEI trade show in 

Milan, Italy, from November 12 to 15 

(booth D30, hall 1). The exhibition 

program includes various BECO® and 

BECOPAD® filter media that reliably 

remove colloids, suspended particles, 

yeasts and bacteria for excellent taste 

of premium wines. Optimally combined, 

they prevent early clogging of the end 

filters, resulting in more efficient wine 

production. 

One highlight from Eaton’s range of 

filtration solutions will be the expanded 

BECO filter cartridge offering including 

filter cartridges that are tailored to the 

specific requirement profiles of wine 

filtration. Dependent on the operator 

focus – whether it be performance, 

safety, economy, flexibility or the 

quality of the wine – Eaton filtration 

experts will be available at the booth 

to discuss optimal combinations of 

BECO PROTECT® pre-filter cartridges 

and or BECO MEMBRAN PS membrane 

filter cartridges for an effective pre- and 

final filtration of wines. 

Also on display will be the three latest 

product developments of Eaton stacked 

disc cartridges. Designed for at least 

20 regeneration cycles, the extra robust 

and backflushable BECODISC® R+ 

range provides a long service life and 

can be flexibly reused for the filtration 

of different wines. In Eaton’s doublelayer 

stacked disc cartridge ranges, 

BECODISC BXS and BX3, two different 

depth filter sheets are used to carry 

out pre-filtration and fine filtration at 

specifically adapted retention rates in 

a single housing. For applications that 

require strong decolorization abilities 

and adsorptive removal of undesired 

by-products, along with taste, odor and 

color correction, the new BECODISC BC 

activated carbon stacked disc cartridge 

range is available. 

Eaton filter media in different designs can be flexibly combined to help produce high-quality wines that meet taste, color, aroma and shelf-life requirements. 

26

Processing 

All BECODISC stacked disc cartridges 

and BECO filter cartridges can be used in 

a wide variety of stacked disc cartridge 

housings and filtration systems, inclu- 

ding BECO INTEGRA® DISC housings, 

BECO INTEGRA CART housings and 

Eaton's manual or fully automatic 

StepFlow® filtration systems. 

Aseptic Pulsation Dampener Minimizes 

Maintenance in UHT Systems 

Provides a sustainable solution for dairy, beverage and plant-based producers to enhance 

safety and productivity 

APV®, a brand of SPX FLOW, has 

unveiled the APV Aseptic Pulsation 

Dampener TM , engineered to maximize 

operational efficiency, quality and food 

safety in ultra-high temperature (UHT) 

processing for producers with rigorous 

hygiene standards. 

Pulsation dampeners are critical in 

ensuring smooth homogenizer operation 

in dairy and plant-based UHT processing. 

Vibrations can lead to pipe and system 

damage, which, along with rigorous 

cleaning schedules, can increase downtime. 

SPX FLOW’s pulsation dampeners 

mitigate these vibrations, preventing 

pipe breakage and reducing unexpected 

downtime. 

The new APV Aseptic Pulsation 

Dampener minimizes maintenance and 

boosts productivity while maintaining an 

aseptic system and product integrity. Its 

innovative design provides: 

• Superior Product Safety: Ensures the 

highest level of sanitary design, which 

is crucial for extended shelf life (ESL) 

products. Unlike the traditional rubber 

insert, the aseptic pulsation dampener 

has a seamless construction, which 

minimizes the need for inspection and 

the risk of contamination. 

• Extended Run Times: The sterilitytested 

aseptic pulsation dampener 

operates up to 170 hours before 

requiring cleaning-in-place (CIP), 

reducing downtime and increasing 

productivity. 

• Minimal Maintenance: The stainlesssteel 

design eliminates the need to 

remove inserts, making cleaning and 

maintenance easier. 

• Seamless Integration: Integrates easily 

into new or existing UHT systems, 

ensuring a hassle-free installation. 

• Sustainability: Reduces water, detergent 

and energy consumption during 

The Author 

Con O’Driscoll works as SPX FLOW Global Product 

Manager, Dispersion Products. SPX Flow is based 

in Charlotte, North Carolina, USA 

cleaning and production start-up due 

to the longer run times, supporting 

sustainability goals. 

Con O’Driscoll, SPX FLOW Global 

Product Manager, Dispersion Products: 

“As pioneers in UHT technology, we are 

excited to introduce the APV Aseptic 

Pulsation Dampener. This innovative 

design and technology reduces current 

sanitation risks, minimizes maintenance 

and helps producers meet sustainability 

goals by providing longer runtimes. We’re 

excited to help empower our customers 

as they elevate UHT processes to meet 

greater sanitation and sustainability 

standards. 


27

Processing 

PET Production, Filling Update: Prefero 

brings together System Expertise 

With the acquisition of Netstal Maschinen 

AG at the beginning of the year, Krones 

has been able to offer its customers a 

solution from the Krones Group for every 

single step in the plastics loop. In addition 

to injection molding technology, this also 

includes the MHT tools required for PET 

production and the Krones Contiform 

series for stretch blow molding the 

bottles. Added to this are competencies 

in preform and container design, as 

well as the MetaPure plastics recycling 

systems and the comprehensive digitalization 

solutions. 

With Prefero, Krones now completes its 

overall system for the production, filling 

and packaging of PET containers. This 

makes Krones the only supplier that 

can cover the entire value chain of the 

PET beverage industry with its own 

portfolio. 

The idea of lines counts 

"For Krones, filling and packaging 

lines are not just made up of many 

individual machines that are linked 

together. What counts for us is the 

interaction of all components to form 

a single unit. With Prefero, we are now 

harmonizing precisely this line concept 

with the plastics loop and the associated 

Krones solutions," explains Jochen 

Hirdina, Head of Plastics Technology. 

"This overall solution expertise is also 

the basis for us to be able to exploit 

the opportunities of digitalization," he 

continues. 

Netstal machines will continue 

to be available in the future 

"Netstal will remain independent in the 

future and offer its portfolio for preforms, 

closures, packaging technology 

and medical technology. While Krones 

with Prefero concentrates on complete 

PET systems from preforms to filling and 

packaging, Netstal's injection molding 

technology focuses on production 

systems consisting of injection molding 

machines, molds and peripherals," 

Hirdina continues. At the same time, 

existing synergies are to be exploited. 

"In future, for example, Netstal will also 

benefit from the worldwide Krones 

set-up and thus be even closer to its 

customers.“ 

Photo: Krones-Prefero 

Krones Prefero brings together the line concept and the plastics cycle. 

28

Processing 

Dowel Pins, Guide Bushings and Knurled 

Screws with Hex 

The Ganter Norm product range now includes dowel pins in convenient packaging sizes, drill 

bushings in numerous dimensions and knurled screws with and without internal hex. 

Dowel pins DIN 6325 of hardened steel, 

also known as locating pins, are universal 

parts that can be pressed into fitting 

bores. They are used in tool and machine 

construction, for example, to secure a 

precise position, to receive shear forces 

or, in the simplest case, as stops or pivot 

axes. The dowel pins are available in 

all dimensions typically found on the 

market. The cylindrical exterior surface 

is manufactured to tolerance m6 as per 

DIN ISO 286-2. Economically sensible 

packaging units between 1 and 25 pieces 

make the dowels attractive for users 

who only need a few of each part. 

Dowel pins DIN 7979 with internal thread 

are used primarily in connection with 

blind bores, where they cannot be driven 

out from the opposite side. The pins are 

removed with the help of an extractor 

or slide hammer, which engages with 

the internal thread. A flat section on the 

side permits the displaced air to escape 

from the base bore. The dimensions 

otherwise correspond precisely to ISO 

8735, a commonly used international 

standard. In this case, each package 

contains between one and ten pieces. 

Guide bushings according to DIN 172 and 

DIN 179 are much better known as drill 

bushings due to their original use in drilling 

devices. Today they are indispensable 

parts used wherever bore holes require 

wear-proof linings, such as for receiving 

guide pins. They are available with collar 

under DIN 172 or without collar under DIN 

179. Manufactured with tight shape and 

orientation tolerances, they feature a 

hardened, finely machined surface. With 

roughly 200 diameters and 14 lengths 

to chose from, the ideal dimensions are 

available for any design. If the available 

range of 0.1 mm steps is not sufficient, 

however, Ganter Norm can quickly and 

economically produce customer-specific 

dimensions. 

Knurled screws DIN 464 are now 

available not only in blackened steel 

but also in zinc plated steel. Plus, the 

stainless steel version made of AISI 303 

has now been joined by an AISI 316L 

version in A4 quality. This is especially 

suited for use in marine environments 

as well as in food processing and medical 

technology. 

Knurled screws GN 464.1 with internal 

hex represent a further addition to this 

DIN standard. Made of zinc plated heattreatable 

steel, the knurled screws can 

also be tightened with higher torque 

using an Allen wrench. This massively 

expands the range of applications for 

these versatile screws. Knurled screws 

with hexagonal drive are available in 

thread sizes from M5 to M10. 


29

Packaging 

PET Bottle Recycling Solution from a 

Single Source 

Coperion and Herbold Meckesheim deliver bottle-to-bottle recycling plant to Magpet 

For Indian preform and plastic packaging 

manufacturer Magpet Polymer Pvt Ltd, 

Coperion and Herbold Meckesheim from 

Germany are collaborating technologies 

in construction of an entire plant for 

bottle-to-bottle recycling from a single 

source. In addition to mechanical 

processing of used PET bottles, the 

recycling system encompasses all 

process steps leading up to extrusion 

with a ZSK twin screw extruder, 

including pelletizing and an SSP (Solid 

State Polycondensation) reactor. 

This PET bottle recycling system is 

designed for a throughput of 5,500 

kg/h. It will deliver PET recyclate that is 

approved by the European Food Safety 

Administration (EFSA) and the U.S. 

Food and Drug Administration (FDA) 

for direct contact with food. Moreover, 

the PET pellets manufactured on this 

bottle-to-bottle line are brand owner 

approved. 

“Magpet has always pursued the goal 

to be a first mover when it comes 

to embracing new technology,” said 

Devendra Surana, Managing Director 

of Magpet, a part of Magnum Group. 

“This PET recycling unit is a big step in 

that direction. And it goes hand in hand 

with our efforts to take over business 

responsibly for a bigger eco purpose. 

We are excited to partner with Herbold 

and Coperion to set up this state-ofthe-art 

PET bottle recycling line in 

India.” 

Entire high-efficiency system 

from a single source 

Magpet awarded the contract for the 

entire system to Coperion and Herbold 

Meckesheim, operating companies of 

Hillenbrand, as they have optimally 

coordinated their technologies and 

realized efficient plastic recycling 

solutions that consistently and 

30

Packaging 

reliably deliver high PET recyclate 

quality. 

Coperion’s and Herbold Meckesheim’s 

bottle-to-bottle plants enable all 

recyclates to be processed together, 

even if they exhibit different IV (Intrinsic 

Viscosity) values or fluctuating bulk 

densities. What is more, the Coperion- 

Herbold solution saves on operating costs, 

logistics costs, and energy consumption 

in comparison to conventional PET 

recycling processes. 

The bottle-to-bottle recycling system 

first processes the PET bottles into 

flakes. For this purpose, Herbold uses 

granulators with forced feeding and 

washing system technologies that 

efficiently and gently process the PET 

to minimize material loss due to fines 

formation and thus maximize yield. 

This pre-processing is followed by 

conveying and feeding into the ZSK 

recycling twin screw extruder. There, the 

PET regrind is gently melted, intensively 

dispersed, and processed into a homogeneous 

mass. The ZSK’s twin screw 

technology efficiently transfers the 

energy into the melt. Thanks to the 

twin screw extruder’s high 18 Nm/cm³ 

torque, the PET’s residence time in 

the extruder is short. Processing takes 

place at low temperatures, polymer 

chain degradation is minimal, and 

the product quality achieved is high. 

Volatile components such as monomers, 

oligomers and water are removed from 

the melt and purged. 

Following discharge from the ZSK 

recycling extruder, the still-warm material 

stream is transferred via a gear pump to 

an underwater granulator and an SSP 

reactor, where it is then condensed and 

decontaminated. 

“In the bottle-to-bottle recycling 

plant for Magpet, we have united the 

advantages of Coperion and Herbold 

Meckesheim technologies. All process 

steps, from mechanical pretreatment 

to producing finished recyclate, are 

optimally coordinated to produce PET 

of high-quality – and with maximum 

energy efficiency,” says Jochen 

Schofer, Head of Sales Recycling at 

Coperion. 

“With this bottle-to-bottle recycling 

system Magpet takes the next step in 

their journey. We wish Magpet every 

success and look forward to continuing 

to work together,” adds Mehmet Kaya, 

Sales Team Leader Asia for Herbold 

Meckesheim. 

Coperion and Herbold Meckesheim design especially efficient plants for plastic recycling 

– from mechanical pretreatment to finished pellets. 

Photo: Coperion, Stuttgart Germany 


31

Packaging 

Berry Partners with Abel & Cole to 

Introduce Innovative Club Zero Refillable 

Milk Bottles 

New, refillable milk bottles offer lightweight alternative to glass and support up to 16 uses 

Global sustainable packaging leader, 

Berry Global Group, Inc. has partnered 

with Abel & Cole, a pioneer in sustainable 

food delivery, to supply bottles for 

its Club Zero Refillable Milk delivery 

service. The new polypropylene (PP) 

bottles can be refilled up to 16 times 

before being recycled. 

Made with widely recyclable polypropylene 

(PP), the new bottles 

produce fewer transport and processing 

greenhouse gas (GHG) emissions 

compared to heavier glass bottles, * 

challenging the conventional use of 

glass bottles for home milk delivery. 

Research conducted by Abel & Cole 

suggests that reusing the Club Zero 

Refillable Milk bottles just four times 

reduces the carbon footprint of their 

single-use milk bottles by half compared 

to heavier glass bottles, which would 

take over 15 returns to reach similar 

emissions savings. At the same time, 

the concept saves 450,000 single-use 

plastic milk bottles from landfills or 

incineration per year, equivalent to 23 

tonnes of plastic. 

“When it comes to packaging materials, 

plastic is often seen as the enemy,” 

explained Hugo Lynch, Sustainability 

Lead at Abel & Cole. “But we challenged 

ourselves to ask if it was better to 

use glass, which is heavier and more 

energy-intensive to make, or to go 

against the grain.” 

The bottle design is optimized to 

support Abel & Cole’s eight-stage 

cleaning process, which eliminates 

the drying stage, reducing the risk 

of bacterial contamination. Bottles 

undergo an eight-stage washing process 

when returned, ensuring thorough 

cleaning before being conveyed to the 

cleanroom for refilling. 

To facilitate superior cleaning with 

minimal risk, the new bottles were 

designed without a handle, reducing 

‘trap points’ where bacteria might 

gather and allowing for easy drainage. 

Bottles were optimised to suit Abel 

and Cole's existing factory equipment 

– for example, the bottle was reverseengineered 

to fit the existing low 

density polyethylene (LDPE) cap used 

for Abel & Cole milk bottles. This 

helps reduce costs and eliminates the 

need for new equipment investments. 

Similarly, the bottle fits into existing 

32

FILTECH 

Packaging 

single-use milk crates – making the delivery process a modern 

spin on the traditional milk round. 

Berry conducted rigorous chemical tests to ensure PP provided 

the strength and durability to undergo high processing 

temperatures and prevent breakage that is common to glass. 

The bottle label contains extensive consumer communication to 

encourage returns, while the label itself also provides an ‘early 

warning’ system for each bottle’s end of life. This is because 

labelled bottles can be washed up to 16 times before the label 

shows signs of degradation, meaning that Abel & Cole can track 

bottle life and ‘retire’ each bottle when it is ready for recycling. 

The first samples were 3D printed for migration testing in June 

2023, and the first bottles shipped to customers in October. 

Since launch, the one litre Club Zero Refillable Milk bottle has 

seen a 20% uplift in sales week-on-week. The current return 

rate is 64%, with Abel & Cole targeting a minimum of 75%. 

“We are committed to delivering innovative, reusable packaging 

solutions that help our customers make transformative leaps 

toward their sustainability goals,” said Sue Springett, Senior 

Marketing Manager for Berry Agile Solutions. 

“Through circular partnerships like these, we unpack 

complexities and help our customers understand what’s possible 

for the plastic substrate.” 

*Based on research conducted by Abel & Cole 

November 12 – 14, 2024 

Cologne – Germany 

The Filtration Event 

www.Filtech.de 

Platform 

for your 

success 

580+ Exhibitors 

ZKZ 62006 






Please visit drinkworld at 

the Dr. Harnisch Publications 

booth in Hall 9 

Targeted 

Solutions 

for the 

Drinks 

Industry 


Your Contact: Suzanne Abetz 

E-mail: info@filtech.de 

Phone: +49 (0)2132 93 57 60 

33

Packaging 

South Africa: Namaqua Wines 

Chooses Preferred Carton Packaging 

Supplier 

First investment in SIG filling technology by renowned wine producer 

Namaqua Wines, one of the largest wine 

producers in the Southern Hemisphere, 

has chosen to partner with SIG as its 

preferred carton packaging supplier for 

its low alcohol wine selection. This is the 

first time the Namaqua company has 

invested in its own filling machine for 

aseptic carton packs, having previously 

used a co-packer to fill its wines. 

Located on the west coast of South 

Africa, and with a passion for producing 

exceptional wines, Namaqua Wines is a 

pioneer in the country’s wine industry, 

with a focus on sustainability and 

innovation. The company has opted for 

a SIG Slimline Aseptic filling machine 

and has already started filling its wide 

range of low alcohol wines into SIG 

SlimlineBloc 1,000 ml carton packs. 

Namaqua is convinced that with 

this modern and fresh product and 

packaging concept, it will help to meet 

growing consumer demands and also 

boost its business. 

Gabor Rapolthy, Head of Marketing 

and Analytics at Namaqua Wines: 

“By investing for the first time in our 

very own filling technology for aseptic 

carton packs, we aim to set the course 

for further growth, starting with our 

low alcohol wine range. We’ve been 

producing wines for more than 75 

years and have the fastest growing 

wine brand in South Africa for the 

past two years with our Raindance 

brand. Our close partnership with SIG 

will help us to continue our robust 

growth, increase production volume, 

and expand our presence in the South 

African market even further.” 

South Africa is renowned for wine 

production and Namaqua Wines has 

established itself as an outstanding 

brand that consistently delivers 

exquisite wines. By utilizing its 

expertise in winemaking and working 

with local winemakers, Namaqua 

ensures its wines reflect the unique 

richness and characteristics of the 

region. Its winery offers a diverse 

portfolio, catering to a wide range of 

tastes and usage occasions. According 

to Namaqua Wines, they produce 

almost one in six liters of wine in South 

Africa. 

Abdelghany Eladib, President & 

General Manager India, Middle East 

and Africa at SIG: “SIG has been 

established in South Africa for many 

decades and this new investment 

by Namaqua Wines is another step 

forward for us in the country. As a 

leading supplier of carton packaging 

for wine in South Africa, we’re looking 

forward to growing our partnership 

with Namaqua, starting with its low 

alcohol wine selection.” 

Over the last year alone, Namaqua 

has received awards for its Shiraz, 

Pinotage, Sauvignon Blanc, Red 

Muscadel and Hanepoot Jerepigo 

wines – including awards from Gilbert 

& Gilbert, Veritas, and Platter. 

34

Packaging 

Multi-Label Tech-Print 

Unlocks New Markets 

Label converter Multi-Label Tech-Print 

is celebrating the recent addition of 

a Domino N610i digital label press as 

a significant milestone in its journey 

of innovation and excellence in 

printing services. With the successful 

integration of the Domino N610i 

into its UV Graphics flexo line, which 

features stations for inline priming, 

cold foiling, and varnishing, Multi-Label 

Tech-Print has achieved a remarkable 

transformation. 

The Domino N610i has boosted Multi- 

Label Tech-Print’s overall operational 

efficiency and opened new markets, 

thanks to the ability to provide highquality 

short-volume runs for end 

customers. Sameer Pancholi, Printing 

Supervisor, highlights the versatility 

and efficiency of the Domino N610i: 

“Today, we are proud to offer label 

printing on various substrates, 

catering to diverse industries from 

pharmaceutical and cosmetics to food 

and beverage. The Domino N610i, when 

combined with flexo printing units 

for inline priming, cold foiling, and 

varnishing, has significantly enhanced 

our efficiency, resulting in savings 

through increased productivity and 

substantial waste reduction.” 

Located in Ahmedabad, Gujarat, Multi- 

Label Tech-Print is part of the Multi 

Printers Group, one of the leading 

offset printing solution providers in 

the region. The subsidiary was formed 

in 2023 to pursue innovation and 

growth in the label printing industry 

and supplies leading brands in the 

region. 

“We always strive to stay ahead of the 

curve,” says Sanjay Kikani, one of the 

partners at Multi-Label Tech-Print. 

“With the rapid evolution of printing 

technology, it became imperative for 

us to invest in innovative technology 

that could elevate our label printing 

capabilities and help us fulfil our 

customer’s requirements.” 

Tushar Sutariya, Partner at Multi- 

Label Tech-Print, also comments on 

their journey to digital label printing: 

“After thorough research on the 

available flexo printing machines and 

discussions with industry experts, we 

realised that digital printing is the 

way for us to cater to diverse and 

varying volume requirements of our 

customers.” 

The team first encountered the 

Domino N610i digital label press at 

Labelexpo India and was impressed 

with its capabilities. A 600dpi full-color 

label press capable of running at 50 

meters per minute, the N610i combines 

quality, efficiency, and reliability. The 

press is driven by Domino’s Generation 

6 technology, which is approaching 

1,000 installations worldwide. 

“We believed the press would be the 

perfect solution to meet our label 

printing requirements and agreed 

to have an in-person demonstration 

of the machine, printing our own 

samples,” remembers Sutariya. “We 

were impressed by the way the entire 

demonstration was handled. The 

colour reproduction matched our 

existing offset printed labels closely. 

The N610i’s advanced features and 

impressive performance convinced 

us it was the right investment for our 

business.” 

Partnering with Domino has been 

instrumental in Multi-Label Print-Tech’s 

success. Kikani comments: “More 

than just selling a digital label press, 

Domino has been a supportive partner. 

Their Digital Solutions Programme 

is comprehensive and focused on 

the success of label printers. Their 

unwavering support, from installation 

to service, regular handholding, and 

continuous engagement has instilled 

confidence in our operations. Thanks 

to Domino, our label business has 

seen a remarkable increase in terms of 

volume and net new customers.” 

“The team at Multi-Label Tech- 

Print are always eager to learn and 

offer something new to their brand 

customers,” says Ajay RaoRane, Vice 

President of Digital Printing at Domino 

Printech India LLP. “Our entire team 

enjoys working and collaborating 

with them. I have a lot of confidence 

in their capabilities to scale their 

labelling business to new heights, and 

we are happy to be part of their growth 

journey.” 


35

Marketing 

Special Report on ProWein 

Business Survey 2024: 

Digitalization of the Wine Sector – 

Current Status and Future Development 

Digitalization is an important driver for 

market success 

This report has identified critical areas 

where digitalization can drive growth 

and innovation within the wine sector, 

ensuring businesses remain competitive 

and responsive to market demands. 

1. The wine sector is increasingly 

adopting customized digital 

solutions tailored to specific 

stages of the supply chain, 

with business management and 

marketing solutions being the most 

widespread. 

2. There is significant untapped 

potential for growth in digital 

marketing tools, as more wine 

businesses recognise the 

importance of e-commerce, CRM 

systems, and personalization. 

However, only 15% of wine 

businesses plan to invest in new 

digital marketing solutions by 2025. 

3. To close the gap with other 

industries, the wine sector is 

focusing on e-commerce and web 

Chart 1: Distinct steps in the supply chain of wine production and sales 

analytics tools to attract new 

customers and enhance online 

shop performance, indicating 

a shift towards data-driven 

marketing. 

4. Challenges in data management 

persist in the wine sector due to 

limited resources, underscoring 

the need for better data 

integration across the sector. 

The reliance on manual data 

entry suggests opportunities for 

automation and improved data 

handling. 

5. There is also strong potential for 

the use of advanced technologies 

such as AI for automated content 

creation and personalized 

customer interactions, although 

this potential is currently 

underestimated by the industry. 

6. A clear digital strategy and 

defined processes are crucial 

for successful digitalization, 

highlighting the importance 

of a strategic approach. Wine 

businesses acknowledge the 

necessity to invest in digital 

skills and capabilities, with 72% 

of experts recognizing the need 

for continuous learning and 

development. 

These insights underscore the ongoing 

transformation in the wine industry 

and the potential for further digital 

advancements to improve operational 

efficiency and market reach. 

In late 2023, Geisenheim University 

conducted the annual comprehensive 

survey commissioned by ProWein, 

engaging over 2,000 industry experts 

from across the global wine value 

chain. The participants included wine 

producers from key wine-growing 

regions in Europe and overseas, as 

well as exporters, importers, specialist 

wine merchants, and representatives 

from the food service, hospitality, 

and hotel sectors. This special report, 

an extension of the annual ProWein 

Business Report, provides exclusive 

insights into the current state and 

future prospects of digitalization 

within the wine industry. 

Need for customized digital 

solutions for each step in the 

supply chain 

The wine industry operates through a 

complex supply chain, broadly divided 

into grape growing, wine production, 

and wine marketing and sales (see 

Chart 1). Each stage within this supply 

chain necessitates tailored technical 

and digital solutions, employed at 

varying levels of intensity. 

In grape growing, vineyards are planted 

using advanced GPS technology, a 

36


process that may occur only once 

every thirty years. Throughout the 

growing season, vineyards require 

activities such as spraying, pruning, 

and fertilizing, which can be supported 

by specific digital tools for precision 

farming. Harvesting takes place 

annually, with some vineyards using 

digital berry selection machines that 

are employed solely during the brief 

harvest period. 

During wine production, a range of 

digital solutions is utilized, including 

digital fermentation control, digital 

tank and energy management, and 

digital cellar books. The duration of 

wine production can vary, lasting 

a few weeks in smaller estates and 

operating year-round in larger bottling 

facilities. Marketing, sales, and overall 

business management are continuous 

processes that benefit from digital 

solutions throughout the year. 

Given the differing usage intensities 

of these customized digital solutions, 

those that are used continuously yearround 

generally have shorter payback 

periods. 

Dissemination of digital 

solutions across the supply 

chain - business and 

marketing are most advanced 

Beyond their costs and benefits, 

differences in the amortisation 

periods of digital solutions have a 

Chart 3: Usage of various tools for Data Management 

significant impact on their adoption 

rates within the wine industry. 

Currently, over 75% of wine producers 

and wine trade businesses use digital 

solutions such as Enterprise Resource 

Planning (ERP) systems for finance 

and accounting (see Chart 2). More 

than half of these businesses utilize 

Customer Relationship Management 

(CRM) systems to improve direct-toconsumer 

sales. Additionally, 50% of 

wine businesses employ digital data 

management for marketing activities. 

Despite these advancements, only 

about 15% of businesses plan to invest 

in new digital marketing solutions 

by 2025, highlighting considerable 

potential for growth. When compared 

to other industries, the level of 

digitalization in wine sales remains 

relatively low. Given the decline in 

wine sales in many countries, there 

appears to be untapped potential for 

using digital tools to enhance sales 

and engagement. 

Approximately 40% of wine producers 

are using digital tools in wine 

production, with slightly fewer doing 

so for vineyard management. Although 

these initial phases of the supply chain 

currently exhibit the lowest adoption 

rates for digital solutions, they also 

show the greatest interest in future 

investments, indicating an increasing 

focus on expanding digital capabilities. 

Chart 2: Dissemination of digital solutions across different steps of the supply chain 

Tools and capabilities for data 

management 

Digital tools generally require data 

to be available in digital form before 

it can be processed and analyzed. 

Ideally, data should be already 

available or imported digitally to 

minimise the risk of data breaches 

and errors associated with manual 

entry. Currently, nearly two-thirds of 

wine businesses still manually enter 

data into spreadsheet programs such 

as Excel (see Chart 3). Although some 

initial data information networks, such 

as the Wine and Beverage Information 

Network (WIN) and Bottlebooks, exist 

for automatic data importation, their 

adoption within the wine sector still 

has room for growth. 


37


Many wine businesses face challenges 

related to limited resources for 

collecting, managing, and cleaning 

data. Only one in four businesses has 

dedicated internal staff for this critical 

function, while one in eight businesses 

utilizes external data management 

service providers. 

Half of the wine businesses use 

standard reports generated by their 

business software. Meanwhile, a quarter 

of businesses utilize customized 

reporting and dashboards tailored 

to their specific needs, provided by 

specialized software vendors. One in 

eight wine businesses employ modern 

business intelligence software, such as 

Power BI and Tableau. 

The findings suggest that at least a 

quarter of wine businesses do not 

use reports from their ERP systems 

to monitor and manage their business 

operations. Industry consultants 

indicate that this figure could be even 

higher among wine businesses not 

represented in the survey. 

At most, only 12 percent of wine 

businesses plan to invest in various 

digital data management tools or 

capabilities by 2025. 

Digital marketing tools in the 

wine sector 

Digital marketing tools are already 

widely utilized in the wine sector, 

surpassing traditional methods of 

communication. Over two-thirds of 

wine businesses currently use email 

marketing and social media to promote 

and sell their wines. Approximately two 

out of three wine businesses operate 

their own online shop, while more than 

one in four use online platforms or 

are featured in online retailers' shops 

to sell their products. Around 10% of 

wine businesses use messaging apps 

for wine sales. An additional 10% of 

wine businesses plan to adopt these 

digital marketing tools by 2025. 

Chart 4: Current and expected dissemination of Digital Marketing and Sales Tools 

Chart 5: Future digital marketing and sales tools by perceived importance 

Despite the shift towards digital, 

multimodal marketing remains important. 

Half of all wine businesses still 

send out paper-based mailings and 

catalogues to engage customers, 

offering a more lasting impression 

than digital media alone. For example, 

wine retailers report that customers 

often keep annual catalogues in visible 

places like dining rooms, serving as a 

frequent reminder to browse for new 

wine selections. Similarly, 39% of wine 

businesses continue to use telephone 

marketing alongside digital channels. 

Expected future importance 

of digital marketing and sales 

tools 

Participants were asked to rate the 

perceived future importance of 

various digital marketing tools. The ten 

identified tools can be grouped into 

four broad categories, each differing 

significantly in the relative importance 

attributed to them by wine businesses 

(see Chart 5). 

The first category, focusing on targeting 

and personalization of marketing 

communications and wine offers, is 

considered very important by 61% of 

respondents (Item 1). To effectively 

target consumers based on their 

past purchasing behavior, businesses 

must manage digital marketing data 

and operate a Customer Relationship 

Management (CRM) system (Item 2). 

38


The second category centres around 

e-commerce and web analytics. Half of 

the wine businesses surveyed consider 

Search Engine Marketing (SEM) crucial 

for acquiring new customers. Similarly, 

web analytics tools, such as Google 

Analytics, are seen as important for 

gaining insights into website and 

webshop usage and for optimizing 

their performance. One in three wine 

businesses view retargeting previous 

visitors to their online shops (Item 6) 

as a key tool for the future. 

It is worth noting that the tools in the 

first two categories—personalization 

and online marketing—are already 

standard in many other sectors. The 

wine industry is beginning to realise 

the need to adopt these tools to 

remain relevant and effectively reach 

future customers. 

As of the survey conducted in late 

2023, the third category, Artificial 

Intelligence (AI), appears to be 

underestimated by wine industry 

experts. Only one in three respondents 

recognize the high potential of AI for 

the automated generation of text and 

content (Item 8). This technology has 

significant potential for personalized 

communication and could help differentiate 

wine businesses, suggesting 

that its importance might be 

reassessed if experts were surveyed 

today. Interestingly, more businesses 

Chart 6: Need for invesment and learning 

Chart 7: Company size and profitability are necessary but not sufficient for successful digitalization 

see potential in automated digital 

wine recommendations and bots (Item 

5), with pioneering solutions like 

Sommelier Bot and Tastry leading the 

way. 

The final category, virtual content, is 

perceived as the least important from 

an industry perspective. One in three 

wine businesses consider virtual reality 

content and virtual winery visits to be 

of future significance. Fewer than one 

in four believe that paid social media 

influencers will play a crucial role in 

future digital marketing. Augmented 

reality labels, such as those used by 19 

Crimes, are viewed favorably by one in 

five businesses. However, participants 

noted that their novelty appeal could 

diminish with widespread use. 

Openness of the wine 

sector towards learning and 

investment into digital tools 

The wine industry recognizes the 

necessity for wine marketers to 

invest in new digital tools, skills, and 

capabilities. A substantial 72% of 

experts agree with this sentiment, 

while only 7% disagree (see Chart 6). 

Digitalization typically yields better 

returns for larger businesses due 

to economies of scale. Moreover, 

businesses need to be profitable 

to generate the cash flow required 

for investment in digital solutions. 

Opinions vary regarding the 

significance of company size and 

profitability as key drivers for 

successful digitalization (see Chart 7). 

Fewer than fifty percent agree, while 

approximately one-third disagree that 

these are the most critical success 

factors. Experts in digitalization stress 

that having a clear strategy and welldefined 

processes are fundamental 

prerequisites for successful digitalization. 

As one participant aptly 

summarized: “Strategy first and tools 

second.” 


39

Events 

Fi Europe Gears Up for its Best Edition 

Yet 

The unmissable ingredients show returns to Frankfurt with additional features. 

The Fi Europe exhibition is gearing up for its biggest and 

best year ever. From 19-21 November 2024, Messe Frankfurt 

will host the leading global event for food and beverage 

ingredients. More than 1,500 exhibitors and a programme of 

expert presentations will showcase innovation, share insights 

and foster business relationships. Over 25,000 visitors from 

135 countries are expected to attend and exhibitors will 

include ABF Ingredients Group, Azelis, Brenntag Holding 

GmbH, Cargill, Fonterra and Prinova. 

The main show arena will feature exhibitors from across the 

full F&B ingredients spectrum including, for the first time ever, 

a Petfood Suppliers Hub where visitors can explore the latest 

ingredients and technologies for pet nutrition. The health 

ingredients area is dedicated to functional F&B ingredients with 

proven health benefits. And the expanded Food Manufacturing 

Technologies & Solutions Area is a one-stop destination for 

those seeking practical and innovative ways to optimize their 

supply chain and future-proof their operations, from R&D to 

delivery. 

Fi Europe has a strong track record of facilitating business 

partnerships that deliver successful products. As well as 

comprehensive exhibition halls offering an opportunity to 

meet with the best in the business, Exhibitor Showcases 

will allow innovators to share their unique ideas. All visitor 

passes also include free access to the Innovation Hub, which 

will run throughout the show, with a bustling programme 

of presentations and discussions covering a range of 

opportunities. Free access to the two-day Fi Europe Conference 

(19-20 November) is included with all visitor passes too. During 

a rich variety of expert-led sessions, speakers will focus on 

solutions for current industry challenges and immediate 

opportunities for R&D and product development. 

40

Events 

Yannick Verry, Brand Director, Food ingredients Europe & Americas, says: “We’re excited to be back in Frankfurt for Fi Europe 

2024. The event has been growing and evolving with the needs of the F&B ingredients industry and we’re constantly looking for 

new ways to offer a bigger and better platform for our exhibitors and visitors to connect. This year we have some great additions 

alongside our tried and trusted favorites that make the event even more unmissable than before.” 

Exclusive insights will once again be shared at The Future of Nutrition Summit. This special event takes place at the Mövenpick 

Hotel Frankfurt City on 18 November, the day before Fi Europe opens its doors. Attendees can access the summit with a delegate 

pass and will hear from industry leaders and visionaries who will give presentations and lead discussions on future trends and 

developments in health and nutrition. Topics will include Food As Medicine, AI and Food and Sustainable Solutions. 

In fact, sustainability will be a key thread running throughout Fi Europe 2024. “Our partnership with international civil society 

organization Solidaridad is part of our ongoing commitment to sustainability,” says Yannick Verry. “Throughout our Fi Europe 

features and content, we will highlight sustainable sourcing, transparency, regulatory compliance and more.” 

With data-driven matchmaking and The Women’s Networking Breakfast also back this year, Fi Europe offers unrivalled networking 

opportunities. To help attendees plan their days, book meetings and optimise their time, the user-friendly Fi Europe event 

platform is available online now. 

“Visitors and exhibitors can log into the event platform at any time,” says Yannick Verry. “They can browse products and 

suppliers and use our AI-driven matchmaking tool to connect with potential business partners. We’ve designed it to make 

planning easier for everyone before the event and we can’t wait for our F&B community to experience Fi Europe in person.” 

24-26 September 

Nuremberg, Germany 

Fachpack 

NürnbergMesse GmbH 

Messezentrum,90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.fachpack.de 

30-31 October 

Las Vegas, NV, USA 

Food ingredients North America 

Informa Markets 

WTC Tower Ten, 7th Floor, 

Strawinkskylaan 763, 1077 XX Amsterdam, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: +31-20-363 2616 

www.figlobal.com 

5-7 November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

P.O. Box 9292, Dubai, UAE 

Tel: (+971) 4 308 6124 

info@dwtc.com 

www.gulfood.com 

12-14 November 

Cologne, Germany 

Filtech 

Filtech Exhibitions Germany GmbH & Co. KG 

PO Box 12 25 

40637 Meerbusch – Germany 

Phone: +49 (0)2132 93 57 60 • Fax: +49 (0)2132 93 57 62 

e-mail: info@filtech.de 

web: www.filtech.de 


Frankfurt, Germany 

Food ingredients Europe 

Informa Markets 

WTC Tower Ten, 7th Floor, 

Strawinkskylaan 763, 1077 XX Amsterdam, 

The Netherlands 

Tel.: +31-20-409 9544 •Fax: +31-20-363 2616 

www.figlobal.com 



Brau Beviale 

YONTEX GmbH & Co. KG, 

Lina-Ammon-Straße 3, 

90471 Nuremberg, Germany, 

Email: info@yontex.com, 

www.brau-beviale.de 

* This list of events is accurate, to the best of our knowledge. However potential visitors are recommended to check 

with the organizer since some details are subject to change. We make no claims to be complete and are grateful for any 

corrections or completions. Please contact: drink@harnisch.com 


41

Suppliers’ Guide 

Air Conveyors & Silos 

POSIMAT 

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

08210 Barberà del Vallès/ 

Barcelona,Spain 

Tel: +34-93-729-7616 

E-Mail: sales@posimat.com 

www.posimat.com 

Equipment 

E-Mail: 

machinery@drink-gmbh.com 

www.drink-gmbh.com 

Individual extraordinary SERVICE for you 

Focus is: Equipment to produce and mostly bottling / packaging 

of beverages second hand + new 

We have access to almost all used machines available on the 

market. 

WE ARE ABLE TO RATE IT for you 

• consulting / planning 

• organization / documentation 

• relocation / modification 

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

years, or you are looking for second hand 

WE WILL BE DEFINITELY YOUR PARTNER 

Aseptic Liquid Nitrogen Dosing 

beta-Glucan Analysis 

Consultancy 

Vacuum Barrier Corporation 

4 Barten Lane 

Woburn, MA 01801 

Tel: +1-781-933-3570 

Fax: +1-781-932-9428 

Email: 


www.vacuumbarrier.com 

NovaBiotec® Dr. Fechter GmbH 

Goerzallee 305 a 

14167 Berlin, Germany 

Tel: +49-30-84718-410 

Fax: +49-30-84718-450 

glucantest@novabiotec.de 

www.novabiotec.de 

Beverage and Packaging Experts 

CAPE DECISION sprl 

avenue de la Métairie, 9 

Sept Fontaines 

B-1420 Braine l'Alleud, Belgium 

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

www.capedecision.com 

Aseptic & Hygienic Valve 

Technology 

CO 2 Testing, 

Pilot Plant 

CO 2 Testing & Pilot Plant 

Detergents & Disinfectants 

Original valve solutions 

since 1879 

Phone +49 7361 5702-0 

www.rr-rieger.com 

Zahm & Nagel Company Inc. 

210 Vermont Zahm & Street Nagel Company Inc. 

PO Box 210400 

Vermont Street 

Holland, PO New Box 400 York 14080 USA 

Tel: +1-716-537-2110 

Holland, New York 14080 USA 

Fax: +1-716-537-2106 


Tel: +1-716-537-2110 

Fax: +1-716-537-2106 


Murphy & Son Ltd. 

Alpine Street 

Old Basford, Nottingham, NG6 0HQ 

Sales: +44-115-978-0111 

Technical enquiries: +44-115-978-2728 

sales@murphyandson.co.uk 

ZKZ 62006 






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

Feature articles and short communications cover the whole spectrum of : 

• processing 

• bottling 

• ingredients 

• logistics 

• packaging 

• marketing 

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

by been ever-present on the market. 

Feel free to contact us for more information: 

drink@harnisch.com 

42

Suppliers’ Guide 

Exhibitions & Tradefairs 

Liquid Nitrogen Dosing 

Steam Boilers 

YONTEX GmbH & Co. KG, 

Lina-Ammon-Straße 3, 

90471 Nuremberg, 

Germany, 

Email: info@yontex.com, 

www.drinktec.com 

Vacuum Barrier Corporation 

4 Barten Lane 

Woburn, MA 01801 

Tel: +1-781-933-3570 

Fax: +1-781-932-9428 

Email: 


www.vacuumbarrier.com 

Gable Top & Aseptic Packaging 

Evergreen Packaging Inc. 

2400 6th St. SW 

Cedar Rapids 

IA 52404, USA 

Tel: +1-319-399-3200 

Fax: +1-319-399-3543 

evergreen.packaging@everpack.com 

www.evergreenpackaging.com 

Printing and Labelling 

Labelling systems • Labelling software • Barcode 

and Industrial printers for the beverage industry 

Logopak Systeme GmbH & Co. KG 

Dorfstraße 40 I 24628 Hartenholm 

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

po@Logopak.de I www.Logopak.com 

Water Treatment 

Clear Water = Clean Environment! 

Experience of over 20 years in water management. 

Clean. Safe. Sustainable! 

AQUA TECHNOLOGIE NÖRPEL 

ATN Aqua Technologie Nörpel 

Langer Graben 34 

D-71297 Mönsheim 

Fon +49 7044 91584-0 

Fax +49 7044 91584-99 

wasser@atn-wasseraufbereitung.de 

www.atn-wasseraufbereitung.de 

Treatment 

Conservation 

Disinfection 

Depolluting 

Gase 

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

Process Aids 

Bezugsquellen_45x58_RZ_schatten.indd 1 

Wort/Malt Quality 

01.03.2012 11:53:23 Uhr 

Freshline UK 

Air Products PLC 

2 Millennium Gate 

Westmere Drive 

Crewe 

CW1 6AP 

Phone: +44-800-389-0202 

Fax: +44-1932-258502 

freshli@airproducts.com 

Murphy & Son Ltd. 

Alpine Street 

Old Basford, Nottingham, NG6 0HQ 

Sales: +44-115-978-0111 

Technical enquiries: +44-115-978-2728 

sales@murphyandson.co.uk 

NovaBiotec® Dr. Fechter GmbH 

Goerzallee 305 a 

14167 Berlin, Germany 

Phone: +49-30-84718-410 

Fax: +49-30-84718-450 

glucantest@novabiotec.de 

www.novabiotec.de 

ISSN 1433-1594 

Publishing Company: 

Dr. Harnisch Publications 

Eschenstr. 25 

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Phone: +49 (0) 911 2018 - 0 

Fax: +49 (0) 911 2018 - 100 

drink@harnisch.com 

www.drink-tm.com 

Editor-in-Chief: Ian D. Healey 

Phone: +49 (0) 911 2018 - 215 

ihealey@harnisch.com 

Publisher: Benno Keller 

keller@harnisch.com 

International Communications: 

Gabriele Fahlbusch 

fahlbusch@harnisch.com 

Editorial team: Donna Berry, Sabine Straka, 

Sebastian Martinek, Brigitte Haulena 

Copy Editing: Nicholas Somers 

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Bruno Bozic 

bozic@harnisch.com 

Technical Manager: Armin König 

Subscription: Marta Bletek-Gonzalez 

Reader Service: Sabrina Maasberg 

Media planning: 

Steve Max (North America) 

steve.max@harnisch.com 

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mlynarik@harnisch.com 

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steinberg@harnisch.com 

Subscription Information: Qualified Readers, 

executives in the drinks industry, are put on 

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Regular delivery by subscription only. 

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43

Food production in 3D: 

www.vega.com/food-industry 

Simple. Hygienic. Safe. 

Measurement technology for the food industry 

For over 60 years, VEGA has been making significant efforts to increase the reliability 

and efficiency of level and pressure measurement technology. 

With materials and hygienic designs tailored to the industry, VEGA instruments are well 

equipped for the complex measuring tasks and diverse media found in process automation: 

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

www.vega.com

drinkworld Technology + Marketing 3/2024

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