drinkworld Technology + Marketing 2_2026

ZKZ 62006 

ISSN 1433-1594 Vol. 30 No. 2 June 2026 US $ 12 · € 12 

Cover: The Best in Beer and Cider 

Reduced Sugar Fruit Juice 

Innovations for Better Beer 

Lighter Glass for Ecological Wine

Process improvement 

is improving quality while 

reducing operational costs. 

Constant demand for consistency in product quality and taste 

makes Food & Beverage a demanding industry. With our 

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Editorial 

Bigger and Better – 

and More Beverages 

Every four years, I seem to write 

something about football. Or soccer, 

as the Americans call it. This year the 

FIFA World Cup will be held in North 

America; it is the biggest sporting 

event ever, the most global and this 

year with more teams qualifying 

than ever before. Since June and 

July will be very hot, there are more 

opportunities to sell beverages than 

at any other time. 

with new adventures. Donna Berry has 

captured this growing momentum in her 

article on page 8. 

The main trend, however, is to low 

alcohol or no alcohol products. This 

opens the door to other flavours, 

colours and variations to known 

favourites. Even water is not just water 

any more, but comes with bubbles and 

lemon from the start. 

Photo: Simon Dewhurst 

With a background of falling consumption 

in alcoholic beverages, 

especially beer, the World Cup will 

deliver a welcome boost to the industry 

all over – from New Zealand and 

Australia right to the north of Canada 

and Norway. One extra challenge will be 

the late night kick off times in Europe, 

but a true fan will master that. 

Traditionally, of course, beer is the 

football fan’s beverage of choice, 

but even that is changing with the 

times. Millennials and Gen Z have 

less interest in consuming copious 

quantities than their fathers, mothers, 

grandparents and other relatives. 

Some breweries are trying out special 

offerings to entice traditional drinkers 

An international event like the World Cup 

is still essential for the beverage industry. 

There are countless opportunities for 

promotion and marketing, and many 

larger and smaller companies will 

benefit. Consumption will increase and 

friends, neighbours and families will sit 

and celebrate together. Whether beer, 

wine, spirits, water, juice, cola, coffee 

or tea - probably energy drinks for the 

night games - the entire industry can be 

glad of an extended six week period. 

Of course, as I write this, I know the 

preparations are almost complete. 

Almost all drinks are already pumped 

and processed, bottled and filled, as 

well as packaged and transported here 

and there. Fans are ready to celebrate 

Ian D. Healey 

Editor-in-Chief 

and commiserate and consumers are 

looking closely at what their heroes 

have in their hands. 

No column about the World Cup can end 

without my personal tip. Since I have 

waited most of my life for my home 

country, I still live in hope that England 

will be holding the trophy in mid July, 

but I rather expect it will be Brazil or 

Spain, with Algeria or Uruguay to cause 

some surprises. The most important 

thing, though, is that we can all come 

together in a common pleasure and 

enjoy the skills and athleticism of many. 

Cheers 

www.drink-tm.com 

If you like it – subscribe! 

drinkworld Technology + Marketing · June 2026 3

Contents 

ZKZ 62006 


Issue 2 · June 2026 

The International Brewing & Cider Awards has announced its 2026 Trophy 

Winners, recognizing the finest beers and ciders from across this year’s 

Gold Medal winners. The result is a line-up of outstanding beers and ciders 

from across the world, showcasing technical excellence, consistency, 

innovation and quality across a broad range of styles. 




Lighter Glass for Ecological Wine 

In our cover story on page 6 you can join the celebration 

Photo: BFBi / Simon Dewhurst 

Ingredients 

6 International Brewing & Cider Awards 

Announces 2026 Trophy Winners 

12 Know-how and Expertise for Outstanding Flavor 

14 30% Reduced-sugar Fruit Juice powered by 

Proprietary Technology 

16 Vitafoods Europe: More to Explore at Largest 

Showcase Ever 

Processing 

18 Innovation that Protects every Drop of Beer 

at Riegele Brewery 

21 Power Extension for High-efficiency Drives 

22 La Tropical boosts Dosing Accuracy and Canning 

Performance with New Pumps and Hoses 

26 Freeze Concentration under Mechanical 

Constraints 

A new fermentation technology has been unveiled, 

developed to reduce sugars in 100% fruit juice. This natural 

process lowers sugar and calories by at least 30% while 

keeping the juice flavourful. The patent-pending technology 

keeps each the juice's authentic fruit identity and essential 

properties, allowing companies to label the product as 

“reduced-sugar fruit juice from concentrate”. More details 

on page 14. 

A simple list of ingredients, complex production, a 

sensitive end product – that's the beer process in a 

nutshell. But the most important thing to a master brewer 

is that the quality of their product ends up in the hands 

of their customers unchanged. Only by implementing 

precise monitoring and extensive quality controls can 

contamination be detected and prevented, thereby guaranteeing 

a high level of safety and quality. See page 18. 

4

Departments 

3 Editorial 

8 Marketing 

36 Rise of Non-alcoholic Beer in the Lands of 

Marianne, Germania and Saint Patrick 

42 Supplier's Guide 

Contents 

QUALITY 

PROTECTS. 

Events 

38 Europe’s Beverage Industry on tour with BrauBeviale 

40 Calendar of Events 

Packaging 

28 46th FINAT Label Competition 2026: The World’s 

Finest in Label Printing, Celebrated 

30 Two Breweries, One Partner: Modernizing 

End-of-Line Packaging for Zwettl and Hirt 

32 Pioneering Adhesive Printing Solution for 

Extended Content Labels 

34 Lighter Glass, Deeper Roots 

Schenk Suisse SA is established in the European wine 

market. The company is investing heavily in sustainability 

and in a portfolio that conveys wine and also values. The 

goal is to reduce carbon footprint along the value chain by 

2030 – from the vine to the bottle. Glass packaging designed 

for less weight plays a key role in achieving this. The impact 

is measurable: across its entire portfolio, Schenk now saves 

around 600 tonnes of glass per year. See more on page 34. 

The use of thermal production processes such 

as hot filling or tunnel pasteurization for the 

production of highly sensitive, non-carbonated 

beverages is energy intensive and subject to 

limitations. The combination of the new natural 

preservative for drinks Nagardo ® and the tried 

and tested Velcorin ® cold-fill technology protects 

the microbiological quality of still beverages 

while combining resource-efficient and flexible 

beverage production with low investment costs. 

Find out more under the QR code. 


Cover Story 

International Brewing & Cider Awards 

Announces 2026 Trophy Winners 

Global breweries and cider makers recognized as the best of the best from this year’s Gold 

Medal winners 

The International Brewing & Cider 

Awards has announced its 2026 

Trophy Winners, recognizing the finest 

beers and ciders from across this 

year’s Gold Medal winners. The trophy 

judging represents the final stage of 

the competition, with judges selecting 

the individual category winners from 

the Gold Medalists in their respective 

classes. The result is a line-up of 

outstanding beers and ciders from 

across the world, showcasing technical 

excellence, consistency, innovation and 

quality across a broad range of styles. 

This year’s Trophy winners include entries 

from South Africa, Scotland, England, 

Japan, Mexico, Belgium, Germany, Ireland, 

Canada and the USA, underlining the truly 

international reputation of the Awards. 

Spring Valley Brewery was named Best 

Brewery, following its success with Juicy 

Hop, which also won The International 

Keg Ale Competition Trophy, sponsored 

by drinkworld. Bauman’s Cider was named 

Best Cider Mill, with Endless Harvest also 

taking The International Classic Cider 

Competition Trophy. 

The London Guildhall was the magnificent 

setting for the Awards Ceremony of the 

International Brewing & Cider Awards, 

popularly known as the Beer and Cider 

Oscars. Under the watchful eye of the 

Host and Toastmaster the ceremony 

started with the medal presentations, 

before sampling the winning beverages 

in the crypt. The competition organizer 

BFBI hosted its National luncheon and 

awards ceremony, attended by over 400 

professional brewers and cidermakers. 

Congratulations to all of the winners, 

medalists and all entrants alike! 

Ruth Evans, Director of the International 

Brewing & Cider Awards, said: 

“The Trophy Winners represent the very 

highest standard of brewing and cider 

making from this year’s competition. Each 

has already achieved Gold Medal status, 

so to be selected as a Trophy Winner is a 

remarkable achievement. These awards 

are judged by industry professionals and 

are recognized around the world as a true 

mark of excellence.” 

The competition, which dates back to 

1886, has a long history of championing 

the world’s best brewers and cider- 

Photos: Simon Dewhurst 

Ian Healey was delighted to present Spring Valley Brewery from Tokyo, Japan, with The International Keg Ale Competition Trophy, sponsored by drinkworld 

for their excellent Juicy Hop. Spring Valley was also named this year‘s Best Brewery. 

6

Cover Story 

Trophy Winner Product 

The International Small Pack Lager 

Competition 

The International Small Pack Ale 

Competition 

The International Keg Lager 

Competition 

Heineken Beverages SA (Pty) Ltd 

Swannay Brewery 

Robinsons Brewery 

Windhoek Lager 

You Don’t Know What You Don’t Know 

Helles 

The International Keg Ale Competition Spring Valley Brewery Juicy Hop 

The International Non & Low Alcohol 

Competition 

The International Dark Beer 

Competition 

The International Strong Beer 

Competition 

The International Speciality Beer 

Competition 

The International Cask Conditioned Ale 

Competition 

The International Classic Cider 

Competition 

The International Flavoured Cider 

Competition 

The International Innovative Cider 

Competition 

ABI 

Rebellion Beer Co 

Brauhaus Riegele 

Brouwerij De Poes 

Goffs Brewery 

Bauman’s Cider 

Stonewell Cider 

Annapolis Cider Company 

Modelo Negra Cero 

Eclipse 

Riegele Weizendoppelbock 

De Poes Oud-Bruin 

Cheltenham Gold 

Endless Harvest 

Rós 

Arctic Kiwi Jr. 

Best Brewery Trophy Spring Valley Brewery — 

Best Cider Mill Trophy Bauman’s Cider — 

makers, and its unique approach to 

the judging process sets it apart from 

other awards, earning it the reputation 

as the ‘Oscars’ of the brewing and cider 

world. The 2026 medal winners were 

announced on 6 March 2026, following 

judging from 3–5 March, with the 

Awards Ceremony taking place on 20 

May 2026. 

A full list of all 2026 medal and trophy 

winners can be found on The International 

Brewing & Cider Awards’ website, below. 

Congratulations to all trophy winners, sponsors and finalists involved in this year’s awards. Each 

winner represents the integrity quality, innovation and international excellence celebrated by the 

competition. 

The International Brewing & Cider Awards 

2026 are supported by headline sponsors; 

Krones and Vigo. Trophy sponsors 

include; British Guild of Beer Writers, 

BFBI, drinkworld, All Party Parliamentary 

Beer Group, Institute of Brewing & 

Distilling, Brauwelt, Barth Haas Group, The 

Morning Advertiser, Lallemand Oenology, 

BrauBeviale. 

More information 

www.brewingawards.org 

drinkworld Technology + Marketing · June 2026 

7

Marketing 

Flavor-Forward Booze Builds Momentum 

By Donna Berry 

Non-alcoholic beverages continue to gain 

traction in the U.S. and elsewhere in the 

world, with marketers pushing the limits 

with creative and enticing flavors. The 

real booze brands are fighting back and 

are getting innovative with limited-time 

offerings, some intended just to appeal to 

adventurous tastebuds. 

Take for example Pabst Brewing Company, 

San Antonio, Texas, which teamed up with 

Grillo’s Pickles, Westwood, Massachusetts, 

to introduce limited-edition PBR x Grillo’s 

Pickle Beer this summer. Two of the 

country’s cult-favorite brands have made 

the “spear in a beer” dive bar classic ritual 

a portable reality. Clocking in at 4.7% ABV, 

this grab-it-while-you-can collaboration 

delivers a bright, tangy profile that balances 

the maltiness of Pabst Blue Ribbon’s classic 

lager with the crisp, dill-forward punch that 

tastes unmistakably Grillo’s. 

“I don’t think the founder of Pabst saw this 

one coming. But somewhere along the line, 

someone put a pickle in a beer and never 

looked back,” said Rachel Keeton, senior 

brand director at Pabst. “We’re taking that 

ritual and making it official with Grillo’s. 

It’s exactly as good as it sounds.” 

The 75-year-old legendary Junior’s 

Restaurant and Bakery in Brooklyn, New 

York, known for its signature cheesecakes, 

teamed up with another Brooklyn cult 

classic, the Other Half Brewing, to offer 

four limited-edition dessert-inspired beer 

styles. 

They are twists on classic New York 

flavors. The Black and White Cream 

Ale (4.8% ABV) features the classic cream 

ale, now brewed with cacao nibs and 

vanilla to represent the iconic New York 

City treat, the black-and-white cookie. Egg 

Cream Milk Stout (6.0% ABV) is a creamy, 

rich milk stout brewed with Fox’s U-Bet 

syrup to mimic Junior’s classic egg cream 

beverage. 

Cheesecake is what Strawberry Dream 

Imperial IPA (8.5% ABV) is all about. 

It’s a hazy oat cream brew with creamy, 

hoppy strawberry vibes. The Key Lime 

Cheesecake Sour IPA (6.5% ABV) 

features lime-forward hops and fresh 

lime with graham crackers, milk sugar 

and oats. 

“Since the beginning, we’ve always had 

fun pairing dessert flavors with our beers,” 

said Sam Richardson, co-founder and 

brewmaster at Other Half. “We can’t wait 

for people to try these new flavor profiles, 

with real New York ingredients for the full 

Brooklyn experience.” 

Alan Rosen, the third-generation owner 

of Junior’s, added, “I have always wanted 

to expand our brand into the alcohol 

business. What better way to achieve 

this than by partnering our legendary 

desserts with an up-and-coming Brooklynbased 

legend. This is definitely the perfect 

marriage.” 

Diageo North America, New York, 

got creative with some of its spirits, 

encouraging consumers to shake up 

some refreshing cocktails this summer. 

Seagram’s 7 Crown Apple Pie is a fresh 

twist on an American classic. The 70- 

proof flavored whiskey blends the 

smooth, approachable character of 

Seagram’s 7 Crown with notes of baked 

apple, warm spice and a hint of vanilla 

pie crust. The result is a bold, nostalgic 

flavor that tastes like summer in a glass, 

perfect over ice or blended into crowdfavorite 

cocktails using lemon-lime soda 

or another mixer. 

“With Seagram’s 7 Crown Apple Pie, 

we’re bringing new energy to a flavor 

people already love,” said Frank Dudley, 

brand director-single malts and emerging 

whiskies at Diageo. 

Diageo’s Smirnoff Ice brand coupled up 

with Love Island USA as the show’s Official 

Malt Beverage and launched The Fan Edit, 

a new campaign inviting fans to vote on 

which bold new flavors come next from 

the party beverage that helped define 

the category since 1999. The competition 

features eight flavors. They are Arctic 

Berry Freeze, Cherry Cola Chiller, Feelin’ 

Peachy, Fruit Punch Cooler, Root Beer 

Dream, Sour Grape Splash, Strawberry 

Swirl and Watermelon Limeade. Only four 

will make the final cut. 

“Love Island USA fans know the power 

of a vote. It can shake things up and send 

someone packing,” said Fergus McCarthy, 

director of Smirnoff Ice. “The Fan Edit 

brings that same energy to the cooler, 

giving fans the chance to decide which 

new flavor bombshells make it into our 

new variety pack.” 

8

made in the usa 

Cover Story 

ZAHM&NAGEL 

producing the finest CO2 and 

air testing instrumentation since 1908 

. . . with our 100% satisfaction guarantee or your money 

back, Zahm & Nagel is a trusted name in the industry 

built on quality and service for over 100years. 

s e r i e s 7 0 0 0 

a i r & c o 2 t e s t e r 

■ Measures CO2 content and headspace air 

■ For use with glass, PET containers and cans 

of alcoholic and non-alcoholic beverages 

■ Available in one or three liter sizes 

■ Dual scale pressure gauge 0-60psi and 0-4.2kg/cm 2 

■ Dual scale thermometer 25.125°F and -5/55°C 

■ Measures up to 25cc of air 

■ Optional 50cc burettes available 

Zahm & Nagel series 7000 air & CO2 tester allows for air and 

CO2 testing all in a single unit that is easy to use with low cost 

operation and is automatically adjustable to different size bottles 

and cans. Zahm & Nagel series of testers also include the 6000 

piercing device for testing CO2 gas volume and the 5000 new style 

air tester for testing headspace air content at a greater speed and 

accuracy, both available in one and three liter sizes with 304SS 

construction for increased strength, corrosion resistance 

and easy and fast clean up. 

Zahm & Nagel producers of the highest quality testing 

and carbonation equipment in the brewing industry for 

all your testing requirements. 

please visit our 

website for product 

demonstration videos 

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


9


While fans vote on what comes next, the 

brand kicked off the season with flavors 

inspired from season 7 of the show. The 

two new variety 12-packs of 12-ounce cans 

are Smirnoff Ice Icy Island and Smirnoff 

Ice Sunny Days. 

The island pack features refreshing, 

shaved ice-inspired flavors. Strawberry 

Sunset is a burst of juicy strawberry up 

front, balanced by tangy, zesty lime notes. 

Watermelon Wave is a bright watermelon 

flavor complemented by subtle strawberry 

depth. Paradise Punch is vibrant cherry 

and orange balanced with zesty lime 

and smooth vanilla notes. Tropical Tiki 

features fresh tropical notes of pineapple 

and mango layered with zesty citrus and a 

hint of indulgent sweetness. 

Smirnoff Ice Sunny Days was inspired by 

the nostalgic tastes of summers past. The 

four flavors are Red, White & Berry (citrus, 

blue raspberry and cherry), Orange Cream 

Pop, Lemon Shaved Ice and Cosmic 

Snowcone (cherry and citrus). 

Around the World 

The flavor-forward booze movement 

knows no boundaries. Libations brands 

around the world are investing in 

reconnecting with consumers with 

flavorful innovations. 

Bacardi Limited, Hamilton, Bermuda, for 

example, is rolling out Grey Goose Vodka 

Berry Rouge. The company is heavily 

vested in the marketing campaign to build 

awareness. 

To bring the new flavor to life, the brand 

continued its partnership with Oscarwinning 

actress Zoe Saldaña to produce 

a series of playful, social-first films 

that capture the beauty of savoring 

the moment. Set against a chic, sunlit 

rooftop—an extension of the Grey Goose 

Hôtel world—the content leans into simple, 

irreverent storytelling, where small, 

sensory moments take center stage and 

the new flavored vodka’s hero cocktail, the 

Rouge Royale, becomes a natural part of 

the experience. 

Building on this creative, Saldaña steps into 

the role of pâtisserie curator, connecting 

with renowned chef Dominique Ansel in 

a lighthearted, conversational exchange 

that blends culture, craft and flavor. 

Together, the two introduce the inspiration 

behind the Berry Rouge Pâtisserie, setting 

the stage for the brand’s immersive 

New York City experience, which will 

feature exclusive berry confections from 

Ansel such as Berry Rouge ice cream 

sandwiches and a Berry Rouge-infused 

twist on Ansel’s iconic Cronut. 

“Working with Grey Goose over the 

years has been such a meaningful 

journey, especially coming off the 

Grey Goose Hôtel campaign, where 

everything was about savoring the 

moment,” said Saldaña. “Berry Rouge 

feels like a natural extension of that. 

Being part of the brand’s first new flavor 

in over a decade feels incredibly special, 

and I love how it fits into those everyday 

moments.” 

Ansel added, “Berries have always 

inspired my creations, so partnering with 

Grey Goose as they released their new 

berry-flavored expression was a natural 

fit. For the pâtisserie, I wanted to create 

pastries that brought the bounty of ripe 

summer berries and spirit of Berry Rouge 

to life. 

The flip on the traditional patisserie 

experience will unfold with a curated 

soundtrack from Andre Power, alongside 

limited-edition merchandise designed to 

capture the spirit of the season. Invitationonly 

and lively, the Grey Goose Berry 

Rouge Pâtisserie offers a transportive, 

French-inspired moment of indulgence, 

bringing the essence of berry season to 

life in celebration of summer. 

“With Grey Goose Berry Rouge, we saw 

an opportunity not just to expand our 

portfolio, but to create something people 

genuinely crave. Berry is one of the most 

exciting and on-trend cocktail flavors right 

now, and we wanted to deliver it in a way 

that feels elevated, distinctive, and, above 

all, delicious,” said Aleco Azqueta, vice 

10


president of global marketing for Grey 

Goose. 

Family-owned Mast-Jägermeister SE, 

Wolfenbüttel, Germany, kicked off the 

summer with new Jägermeister Orange. 

Crafted for a new era of socializing, 

Jägermeister Orange delivers a bright, 

citrus-forward twist on the original. 

“Jägermeister has always been about 

bringing people together,” said Cindy 

Wang Simms, chief marketing officer for 

Jägermeister U.S. “With Jägermeister 

Orange, we’re introducing a new flavor 

experience that captures that same spirit 

of connection and energy, now with a 

fresh citrus profile. The taste embodies 

the freedom and spontaneity of summer, 

whenever you want it.” 

Crafted in Germany using the same 

meticulous maceration process and 

attention to detail as the original, 

Jägermeister Orange owes its distinctive 

profile to the refinement with oils 

extracted from orange and mandarin 

peels. Each bottle includes the oils of 

three Sicilian oranges delivering vibrant 

freshness and a modern taste experience 

at 33% ABV. The launch is supported 

by a dynamic, multi-channel campaign 

spanning experiential activations, 

partnerships, digital storytelling and 

influencer collaborations. 

Like the original, Jägermeister Orange 

is best enjoyed ice cold as a shot poured 

straight from the freezer. It can also be 

mixed with lemon lime soda over ice and 

garnished with an orange slice. 

Jalisco, Mexico-based Casa Maestri, NOM 

1438, is one of the world’s leading privatelabel 

tequila producers. The company is 

the first to jump on the Dubai chocolate 

trend with new Dubai Chocolate Pistachio 

Cream (15% ABV). It’s a blend of premium 

tequila with velvety pistachio cream and 

rich chocolate. The result is a smooth, 

sophisticated spirit that bridges dessert 

and tequila in a way the category has 

never seen before. 

“This product represents where the spirits 

industry is heading,” said Celia Maestri, 

chief executive officer of Casa Maestri. 

“Consumers are no longer just buying 

alcohol, they are buying experiences, 

flavors and stories. With Dubai Chocolate 

Pistachio Cream, we are delivering all 

three in one bottle.” 

Unlike traditional cream 

liqueurs, Dubai Chocolate Pistachio 

Cream is crafted to appeal to both tequila 

drinkers and dessert enthusiasts, opening 

new consumption occasions across retail, 

on-premise and travel channels. 

“This is more than a flavor launch. It’s 

a category expansion,” added Jose 

Coira, vice president of global business 

development. “We are giving retailers 

something new that consumers are 

already searching for.” 

Tequila is definitely having a flavorful 

moment. Lo Siento Spirits, also from 

Jalisco, has partnered with John Anthony 

Wine & Spirits, Napa Valley, California, 

to introduce Caliente (35% ABV), a 

cinnamon-infused blanco tequila. 

Founded in 2021 by digital media 

entrepreneur Ryan Tierney, Lo Siento 

built its business through on-premise 

placements, high-impact events and 

partnerships with athletes and lifestyle 

personalities, establishing a strong 

presence in high-energy social settings 

prior to exploring broader retail 

distribution. 

“When I met Ryan, I saw the same thing 

I’ve looked for every time we’ve built 

something new: a product that’s genuinely 

good, priced right and positioned exactly 

where the market is going,” said John 

Anthony Truchard, founder and chief 

executive officer of John Anthony Wine & 

Spirits. “Caliente is something the market 

hasn’t seen before, real tequila, clean 

ingredients and a flavor profile built for 

the ‘shot moment,’ positioned to become a 

breakout brand in the category. Combined 

with Ryan’s strength in digital media and 

our ability to scale in retail, this is a brand 

that can define a new space.” 

Caliente is produced at one of the oldest 

active distilleries in the world. Where most 

cinnamon spirits are built on neutral grain 

alcohol with flavoring, Caliente starts with 

a premium blanco tequila base, ethical 

sourcing, sustainable farming and a 

distillation process that has been refined 

over generations. The result is a clean, 

lightly spiced profile with a hot cinnamon 

kick and a smooth, balanced finish. 

While some of these products are seasonal, 

others are new additions to brand lineups. 

Expect to see more creations for the 

colder months, maybe candy cane beer or 

pumpkin spice whiskey. 

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. 


11

Ingredients 

Know-how and Expertise for 

Outstanding Flavor in No-Lo Beer 

BarthHaas launches campaign on non-alcoholic beer and publishes new white paper 

Non-alcoholic beers are experiencing 

strong global growth. Healthconscious 

lifestyles, particularly 

among younger generations, along 

with a growing desire for moderate 

alcohol consumption have given 

demand a significant boost. What was 

once a niche category has evolved into 

a relevant and dynamic segment of the 

international beverage market. 

As this beer style gains popularity, 

consumer expectations regarding 

quality are rising accordingly. Drinkers 

expect the same depth, balance and 

overall enjoyment they associate with 

alcoholic beers and are unwilling to 

compromise on flavor. This places 

increasing demands on breweries, 

as producing a truly excellent beer 

without alcohol is among the most 

technically challenging tasks in 

brewing. Without alcohol as a carrier of 

flavor, every ingredient, every process 

step and every decision in the brewing 

process is fully exposed. 

Two white papers at the core 

of the campaign 

To better reflect the growing 

importance of this category and to 

support brewers in achieving the best 

possible results, BarthHaas is now 

placing non-alcoholic beers at the 

center of a comprehensive campaign. 

Throughout the year, the company will 

regularly publish in-depth information 

on their production. 

“We provide brewing know-how, 

sensory tools and dedicated hop 

solutions to deliver precisely what 

is often missing in non-alcoholic 

brewing,” explains Dr. Christina 

Schönberger, Product and Education 

Expert at the hop specialist BarthHaas. 

optimization and is now available 

as a free download. Part 2, to be 

published in summer, will address 

dealcoholization technologies. 

Flavor and mouthfeel often 

require improvement 

“Non-alcoholic beers can taste sweet 

or unfinished. Without ethanol, 

bitterness, sweetness and aroma can 

quickly become unbalanced,” says Dr. 

Christina Schönberger. Such beers 

often stand out for a thin mouthfeel 

and poorly integrated aromas. In 

addition, the absence of alcohol as a 

stabilizing factor increases the risk 

of microbiological contamination, 

which is another common challenge in 

practice. 

With Part 1 of the new white paper, How 

to Optimize Flavor in Low- and Non- 

Alcoholic Beers, BarthHaas provides 

a valuable, practice-oriented guide. 

It shows how to improve balance, 

body and aroma and how to optimize 

flavor, process control and stability 

in a targeted manner. The content 

is scientifically sound and firmly 

grounded in brewing practice. 

About BarthHaas 

BarthHaas is one of the world’s leading 

suppliers of hop products and hoprelated 

services. The family-owned 

company specialises in the creative 

and efficient use of hops and hop 

products. As visionaries, instigators 

and implementers of ideas, BarthHaas 

has been shaping the market 

surrounding a unique raw material for 

over 225 years. 

At the heart of the primarily digital 

campaign are two in-depth white 

papers. Part 1, which has just been 

released, focuses in detail on flavor 

Dr. Christina Schönberger, Product and Education 

Expert, BarthHaas. Photo: BarthHaas 


www.barthhaas.com 

12

Ingredients 


13

Ingredients 

30% Reduced-sugar Fruit Juice 

powered by Proprietary Yeast 

Fermentation Technology 

New yeast fermentation system lowers fruit juice sugars, helping CPGs meet EU directives 

AUSTRIA JUICE GmbH has unveiled its 

fermentation technology, developed 

to reduce sugars in 100% fruit juice. 

This natural process lowers sugar and 

calories by at least 30% while keeping 

the juice flavorful. Austria Juice 

introduced apple juice concentrate as 

its flagship reduced-sugar product at 

PLMA in Amsterdam in May 2026. 

The patent-pending technology keeps 

each juice´s authentic fruit identity 

and essential properties. This allows 

beverage companies to label the 

product as “reduced-sugar fruit juice 

from concentrate”. The taste also 

stays naturally fruit-forward thanks to 

Austria Juice’s distinct FTNF (From the 

Named Fruit) know-how. 

Filling the white space in the 

market 

“We at AUSTRIA JUICE identified a 

gap between the desire for 100% fruit 

juice and the need to reduce sugar 

consumption”, explains Kai Oliver 

Antonius, AUSTRIA JUICE’s Vice 

President. “Mindful consumers want 

the nutritional benefits of pure juice, 

but without the sugar load. They also 

prefer not to compromise on taste or to 

sip artificial sweeteners. Meanwhile, we 

enable our clients to keep their labels 

clean”. 

How the technology works 

The fermentation technology used 

by AUSTRIA JUICE is patent-pending. 

Sugar is converted, processing aids are 

completely removed, and the product 

is blended with fruit juice concentrate 

to achieve the desired sugar content. 

The juice produced contains at least 

30% less sugar and a minimum of 30% 

fewer calories, achieving EU “Breakfast 

Directive” goals. 

AUSTRIA JUICE developers chose this 

process over other methods because 

it is quick, streamlined and precise. 

This method prevents off-flavours 

and secondary notes and makes sure 

that the final product contains no 

undesirable alcoholic or fermented 

aromas. 

The business model 

“Our reduced-sugar products are 

market-ready – just add your brand 

and sell, or dilute for ready-todrink 

goodness”, explains Severin 

Guski, AUSTRIA JUICE’s Business 

Development Manager. “We are set to 

serve key players seeking plug-and-play 

solutions to reduce sugars in beverages 

made from 100% fruit juice. Our readyto-use 

assortment features three 

juice concentrates: apple, orange and 

multifruit”. 

Staying ahead of EU 

regulations 

In June 2024, the amended EU 

Breakfast Directives came into force, 

officially introducing a brand-new 

category: reduced-sugar fruit juice. 

The directives for this new category 

take effect on 14 June 2026. The 

14

Ingredients 

revised EU breakfast guidelines 

increase transparency and ensure that 

reduced-sugar products are clearly 

identifiable. In this new category, 

juices with a minimum sugar reduction 

of 30% can be named “reduced-sugar 

fruit juice”. 

“Given these EU market disruptions, we 

help CPG brands transform regulatory 

change into product opportunity”, adds 

Cornelia Kerschbaumer, Director of 

Marketing & Communication. 

“These better-for-you reduced-sugar 

options are 100% natural fruit juice – 

for breakfast or on-the-go products. 

Our solutions help parents; instead 

of arguing with their kids about drink 

choices, parents can now give them 

what they want, just with 30% less 

sugar”. 

Lowering sugar is high priority 

This EU change supports informed 

consumer choices, reflecting a clear 

shift in the marketplace: people want 

less sugar without sacrificing fruity 

mouthfeel and robust taste. 

In its Global Juice Market Trends Report, 

Innova Market Insights highlighted 

several challenges: At a time when 

consumers are actively limiting sugar 

in their diets, juice’s primary barrier 

is overcoming its high natural sugar 

content. According to a survey by 

the International Food Information 

Council (IFIC), 66% of consumers 

reported trying to reduce their sugar 

consumption. 

First product at scale 

“Our first reduced-sugar product 

combines two key AUSTRIA JUICE 

strengths: the technology is based on 

AUSTRIA JUICE’s know-how in wine 

fermentation and our strong position 

in juice concentrates worldwide”, notes 

Antonius. 

“We also draw on our leadership in 

FTNF solutions, spanning technology, 

application development and production. 

This integrated expertise 

gives us an advantage in designing 

sugar-reduction tech powered by 

fermentation, as well as our ability to 

maintain fresh fruity flavor in the juice”. 

AUSTRIA JUICE has scaled to meet 

consumer demand for reduced-sugar 

fruit juice in Europe and other regions. 

The company has geared up to help 

juice manufacturers comply with EU 

regulations. 

Sweet success 

The reduced-sugar fruit juices are 

trusted quality and precision from 

AUSTRIA JUICE, Europe’s juice experts. 

The system locks in all the goodness of 

100% fruit juice while cutting back on 

sugar. “With EU Breakfast Directives 

right around the corner, AUSTRIA 

JUICE helps producers fast-track 

reduced-sugar solutions that deliver 

everything consumers love about fruit 

juice”, concludes Kerschbaumer. 

About AUSTRIA JUICE 

AUSTRIA JUICE is the world's leading 

manufacturer and supplier of apple 

and berry juice concentrates and an 

important producer of food & beverage 

ingredient solutions. 

Founded in 1936 as “YO - Ybbstaler 

Obstverwertung”, AUSTRIA JUICE 

is a member of the AGRANA Group. 

Around 1,000 employees at 12 locations 

produce fruit juice concentrates, 

beverage compounds, natural flavors, 

direct juices and fruit wines and supply 

more than 750 customers in the food 

processing industry in 65 countries. 

Refernces: 

1)Innova Market Insights, “Global Juice Market”, 

June 25, 2025. https://www.innovamarketinsights.com/trends/global-juice-market/ 

2)The International Food Information Council, 

“2024 IFIC Food & Health Survey”. 

June 20, 2024. https://ific.org/wp-content/ 

uploads/2024/06/2024-IFIC-Food-Health- 

Survey.pdf 


www.austriajuice.com 


15

Ingredients 

Vitafoods Europe: More to Explore at 

Largest Showcase Ever 

Breaking last year’s attendance record with 26,767 attendees and over 1,500 exhibitors, 

Vitafoods Europe brought the global nutraceutical community together for three days of insight, 

innovation and valuable networking in Barcelona, Spain. 

Vitafoods Europe, the world’s nutraceutical 

event, and leading global platform for the 

functional food and beverage and dietary 

supplement industries, has concluded its 

2026 edition, delivering its most expansive 

and content-rich event to date. 

In its most attended edition yet, Vitafoods 

Europe welcomed 26,767 attendees 

reflecting a 5% growth year-on-year 

and featured its largest-ever floorspace, 

with an additional hall introduced to 

accommodate increased exhibitor 

numbers. The event hosted more than 

1,550 exhibitors, 16% up on 2025, and 

showcased a broad range of innovations, 

ingredients, and solutions. This significant 

expansion reflects the show’s alignment 

with the nutraceutical industry’s evolving 

needs, reinforcing its role as the platform 

for innovation and collaboration ahead of 

its 30th anniversary next year. 

Capturing the industry’s biggest 

shifts 

At the heart of Vitafoods Europe 2026 was 

its extensive content programme, with 37.5 

hours of sessions and 100 expert speakers 

tackling the trends redefining nutrition, 

from GLP-1-driven market shifts to the 

growth of beauty-from-within. Across 

multiple stages — including the Vitafoods 

Europe Conference and Vitafoods Insights 

Theatre — attendees explored the science 

and market forces driving new product 

development. Highlights included the 

sold-out Women’s Networking Breakfast — 

covering life-stage challenges to advocacy 

opportunities — and the Future of 

Nutrition Lunch & Learn, which explored 

how biohacking and longevity science are 

reshaping innovation. 

The Future of Nutrition Lunch & Learn 

featured a keynote from Professor Tim 

Spector OBE, Scientific Co-Founder at ZOE 

and Professor of Genetic Epidemiology at 

King's College London. Positioning gut 

health as a key lever for longevity, Spector 

drew on ZOE research to highlight how 

microbial balance influences metabolism, 

cognition and immune resilience, and 

pointed to a future where gut testing is 

part of routine health insight. A follow-on 

panel explored the “healthspan stack”, 

examining how biohacking is shifting 

towards system-based, evidence-led 

combinations, and what this means for 

the next wave of nutraceuticals. 

A platform for innovation and 

connection 

Connecting innovation with expertise 

across the entire event experience, the 

event provided a platform for discovery 

across the supply chain, with exhibitors 

showcasing their latest developments to 

attendees from more than 130 countries. 

Reinforcing its position as the global 

meeting point for the nutraceutical 

community, the event facilitated 30% 

more scheduled meetings compared 

to last year, with over 220,000 

connections made on-site. Plus, the newly 

introduced Community Lounge provided 

dedicated space for micro-communities, 

associations and partners to connect 

through intimate networking sessions, 

and spark conversations in a relaxed, 

inclusive atmosphere. 

The Vitafoods Europe Innovation Awards 

also returned to celebrate the companies 

and ideas pushing the boundaries of 

nutrition, with winners announced 

during an exclusive ceremony following 

live presentations to the expert judging 

panel. The Startup Challenge spotlighted 

emerging disruptor brands to highlight the 

creativity that is driving the nutraceutical 

sector forward. 

Looking ahead to 2027 

“Vitafoods Europe has always reflected 

where the industry is heading — and 

right now, that direction is faster, more 

science-driven and more connected 

than ever,” says Gareth Baguley, Brand 

Director, Vitafoods Europe, Informa 

Markets. “This year’s show brought the 

global nutraceutical industry together 

not just to explore the latest innovations, 

but to actively shape what comes next. 

The record attendance and 30% increase 

in scheduled meetings emphasise that 

this community thrives on in-person 

collaboration, underscoring its essential 

role in driving industry innovation.” 

“Next year marks a significant milestone 

as we celebrate 30 years of Vitafoods 

Europe,” continues Baguley. “The 2027 

edition will celebrate three decades of 

progress, while looking ahead to the next 

era of nutraceutical innovation, with plans 

in place to deliver another exciting event 

that reflects both the industry’s impact 

and future potential.” 

About Informa Markets 

Vitafoods Europe is organized by Informa 

Markets, a division of Informa plc. Informa 

Markets creates platforms for industries 

and specialist markets to trade, innovate 

and grow. Its portfolio comprises more 

than 550 international B2B events and 

brands in markets including Healthcare 

& Pharmaceuticals, Food & Beverage, and 

Health & Nutrition, among many others. 

Informa Markets provides customers 

and partners around the globe with 

opportunities to engage, experience 

and do business through face-to-face 

exhibitions, specialist digital content and 

actionable data solutions. As one of the 

world’s leading exhibitions organizer, 

the company brings a diverse range 

of specialist markets to life, unlocking 

opportunities and helping them to thrive. 

Save the date: Vitafoods Europe will return 

to Barcelona from 18–20 May 2027. 


www.vitafoods.eu.com 

16

Ingredients 

Where 

Ingredient Science 

Meets Applied 

Health Innovation 

IFT FIRST connects global food science and ingredient expertise 

to support evidence based innovation across functional ingredients, 

fortified nutrition, and product development. 


Join Us 

ift.org/ift-first-event 

July 12-15, 2026 

17

Processing 

Innovation that Protects Every Drop of 

Beer 

Riegele Brewery in Augsburg, Germany, boosts global distribution with hybrid KEG filling 

technology and advanced measurement control 

By Tim Schrodt & Peter Mackenrodt 

Reliably filling carefully brewed beer 

into a barrel and transporting it across 

long distances requires a well-thoughtout 

food safety concept. Thanks to its 

excellent beer quality, the Augsburg 

brewery Riegele has been able to follow 

a growth strategy with its exports 

abroad. When it comes to filling singleuse 

KEGs, the company relies on its 

collaboration with m+f KEG Technik and 

Endress+Hauser to ensure full product 

safety. 

A simple list of ingredients, complex 

production, a sensitive end product – 

that's the beer production process in a 

nutshell. But the most important thing 

to a master brewer is that the quality of 

their product ends up in the hands of 

their customers unchanged. They take 

every conceivable measure to prevent 

contamination from microorganisms, 

cleaning agents or foreign matter, 

which could pose considerable risks 

to the health of consumers and lead 

to expensive recall actions and a loss 

of trust in the brand. These problems 

occur as a result of errors when 

cleaning the filling plant or container, 

incorrect filtration or insufficient 

controls on the raw materials. To avoid 

such contamination, a precise interplay 

between all system components 

and the measurement technology is 

essential. Only by implementing precise 

monitoring and extensive quality 

controls can contamination be detected 

and prevented in good time, thereby 

guaranteeing a high level of product 

safety and consistency of quality. 

The Sebastian Riegele 

speciality brewery 

Founded in 1386, the brewery in the 

heart of Augsburg has long been a 

family-owned company with a wide 

variety of beers and alcohol-free brands 

such as Original Spezi, Mozartquelle 

and Chabeso. Its continuously growing 

wholesale drinks business with a broad 

range of beers and alcohol-free drinks 

completes its product range. 

Its unconditional commitment to quality 

is why Riegele is one of Germany's most 

awarded breweries and has won several 

prestigious prizes. Over the course of 

more than 600 years, the company has 

established a unique quality awareness. 

Starting with mineral water from the 

217-meter-deep Mozartquelle, the 

best water for brewing, through husk 

separation via malt grinding, to six- to 

eight-week beer maturation in deep 

storage cellars, every one of the 28 

generations has maintained and built 

on this awareness. 

Around the turn of the last century, 

when 25th generation Sebastian 

Riegele was head of the brewery, not 

everyone who wanted their speciality 

beers could get their hands on them. 

First, the Councilor of Commerce 

checked every pub for cleanliness, as 

Photos: Riegele 

Reliable KEG filling 

The company's unconditional commitment to quality is why Riegele is one of Germany's most 

awarded breweries. 

18

Processing 

ensuring the beer was treated with 

the utmost care was his top priority. If 

the conditions in the pub were below 

optimum, Riegele would not supply any 

beer. 

Over the past few years, the company's 

reputation for excellent beer quality 

has spread throughout the European 

continent and beyond. "We have the 

word-of-mouth advertising of our 

longstanding trading partners to thank 

for this", explains Frank Müller, first 

master brewer at Riegele. Together 

with his team, he had to work out how 

best to meet the growing demand in 

distant countries. The use of reusable 

KEGs was out of the question for 

economic and logistical reasons. 

They were therefore on the hunt for a 

flexible solution for the reliable filling 

of single-use KEGs. 

m+f KEG-Technik – the KEG 

cleaning and filling specialists 

More than two dozen different types of 

beer are brewed by Riegele and sold in 

KEGs as well as bottles. The brewery 

has had a business relationship with 

m+f KEG-Technik GmbH & Co. KG, 

Bottrop, for 20 years. In 2004, a fully 

automated KEG system for reusable 

containers with an output of 120 KEGs 

per hour was delivered, and it is still 

working reliably to this day. 

"We were looking for a flexible solution 

for filling single-use KEGs which could 

be used for every container type 

available on the market", says Frank 

Müller, recalling the challenge. These 

single-use KEGs usually have a dark 

brown PET body or even an integrated 

product bag into which the product 

must be filled. Reusable containers also 

need to be fillable, however. Since the 

first requests were already coming in, 

the sophisticated technical concept 

and prompt availability including startup 

were decisive in ensuring that m+f 

KEG-Technik was awarded the contract. 

The MICROMAT M 1/1-F Hybrid filling 

machine from m+f KEG-Technik, which 

can fill 40-50 single-use KEGs per hour, 

fulfills all of the above requirements. 

Reliable filling of beer KEGs 

with Proline Promag H 

When it came to this new acquisition, 

master brewer Frank Müller placed 

great emphasis on food safety, as 

the Riegele brewery is in the process 

of implementing the International 

Featured Standard Food (IFS Food) 

and scheduled its first audit for 

certification in late 2025. The most 

important requirement during filling 

is to prevent residues of cleaning 

agents from entering the beer. This is 

where Peter Mackenrodt, Managing 

Director of m+f KEG-Technik, was able 

to contribute all of his professional 

experience. Even as a graduand over 

30 years ago, his main focus was on 

temperature-compensated conductivity 

measurement in the monitoring of KEG 

cleaning, whereby the rinse water is 

monitored for residues of cleaning 

agents. This measurement is also used 

to ensure phase separation between 

CIP liquids (bases, acid and hot water) 

and the product during the cleaning of 

the filling plant. 

The conductivity of a liquid is a 

temperature-dependent measured 

variable. Even in water, conductivity 

increases by around two percent 

for every degree Kelvin. In order to 

detect even the smallest quantities 

of cleaning agent in a drink, the 

influence of the temperature 

must be compensated. As a multiparameter 

device, the Proline Promag 

H electromagnetic flowmeter from 

Endress+Hauser measures the 

conductivity and temperature of 

the medium as well as the flow rate. 

Temperature compensation of the 

conductivity is available as an option, 

and this measuring parameter can 

also be calibrated at the factory on 

request. This is why m+f KEG-Technik 

made the decision to install the 

Promag H in the MICROMAT M 1/1-F 

Hybrid machine. 

The MICROMAT M 1/1-F Hybrid KEG filling machine from m+f KEG-Technik – with this, first master 

brewer Frank Müller ensures both flexibility and product safety. 

Whether it's single-use or reusable KEGs, the 

Proline Promag H uses temperature-compensated 

conductivity measurement to ensure 

the reliable filling of beer. 


19

Processing 

The specified conductivity values 

for Riegele beers were stored in the 

process control system and the alarms 

were programmed in such a way that 

the machine stops filling immediately 

in the event of deviations. This makes 

it impossible to accidentally add foreign 

substances or contaminated beer. The 

Promag H also makes the inspection 

glass in the product line superfluous, 

thereby achieving yet another goal of 

m+f KEG-Technik's hygienic design. 

Summary 

By using all physical measuring 

parameters that the Proline Promag 

H electromagnetic flowmeter can 

measure, this multi-parameter device 

provides a simple and reliable solution for 

implementing food safety when filling beer 

KEGs. The temperature compensation and 

factory calibration of the conductivity 

make the device the ideal guardian against 

unwanted residues of cleaning agents in 

the end product during filling. By excluding 

human operating errors and implementing 

continuous product monitoring, pure, 

unadulterated beer enjoyment is 

guaranteed. Thanks to m+f KEG-Technik 

and Endress+Hauser, Frank Müller can now 

transport Riegele speciality beers across 

long distances in single-use KEGs with 

complete peace of mind. 

The Authors: 

Tim Schrodt, Regional Industrial Manager for 

Food & Beverage, Endress+Hauser Germany 

Peter Mackenrodt, CEO m+f KEG Technik, Bottrop 

/ Germany 


www.endress.com 

For more than 30 years, m+f KEG-Technik has been using measurement technology from 

Endress+Hauser to offer so-called adaptive interior KEG cleaning, which saves both time 

and energy. During this process, the KEGs are no longer cleaned based on what was once 

defined as a worst-case scenario, but adaptively according to the degree of contamination. 

By monitoring the cleaning process online, the system can be continuously optimize 

20

Power Extension for High-efficiency 

Drives 

Processing 

With its latest IE5+ motor generation, 

system provider NORD DRIVESYSTEMS 

offers high-efficiency solutions to reduce 

energy and resource consumption 

in industry. The company has now 

extended the power of its compact 

permanent magnet synchronous motors 

to 11 kW. 

NORD’s high-efficiency IE5+ permanent 

magnet synchronous motors (PMSM) 

are characterized by a constantly high 

efficiency of up to 95% over a wide 

torque range. They therefore achieve 

an optimum energy consumption 

performance in partial load and speed 

ranges. The motors are now available 

in three sizes and cover a wide range 

of applications with their extended 

power range from 0.35 kW to 11 kW and 

continuous torque from 1.6 Nm to 43.9 

Nm. 

The high overload capacity, the large 

adjustment range and the constant 

torque of the IE5+ motors over a 

wide speed range of up to 2.400 

rpm enable variant reduction in the 

respective application, significantly 

streamlining administrative effort as 

well as manufacturing, logistics, storage 

and service processes. “Particularly in 

spacious intralogistics systems with 

many drives and long operating times, 

this provides significant advantages”, 

highlights Jörg Niermann, Head of 

Marketing at NORD. 

Energy efficiency and material savings 

“The efficiencies of our IE5+ motors 

significantly exceed the highest 

defined energy efficiency class, which 

considerably reduces their energy 

consumption and CO2e emissions”, 

Niermann adds. “In addition, the holistic 

concept of our new motor technology 

combines energy and material 

efficiency, thus scoring twice in terms of 

sustainability”. The permanent magnet 

synchronous motors feature 8 poles in 

an innovative IPM design. This allowed 

a reduction in the size of active motor 

parts, resulting in material savings in the 

sheet metal package and with regard to 

the magnets. The stator can also be 

manufactured with the so-called singletooth 

winding, which reduces the use of 

copper in the winding head. 

System solutions from a modular system 

Drive solutions from NORD are tailored 

to the respective customer requirements 

and are suitable for worldwide use. For 

example, IE5+ motors are available 

IE5+ synchronous motors in a new size 

with a motor-integrated encoder, 

an integrated mechanical brake and 

various flange mountings for direct 

attachment to a gear unit. Furthermore, 

the manufacturer enables the assembly 

of optimally matched drive systems, 

including electric motor, gear unit and 

frequency inverter from its extensive 

modular system – such as IE5+ motors 

in combination with NORDAC ON or a 

UNICASE helical bevel gear unit. In any 

case, the user benefits from increased 

operational efficiency, reduced total 

cost of ownership and fast return on 

investment ROI. 


www.nord.com 

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 | vacuumbarrier.com 


21

Processing 

Cerveceria La Tropical boosts Dosing 

Accuracy and Canning Performance 

with Specialist Pumps and Hoses 

How Cervecería La Tropical improved tetra hop extract dosing accuracy and canning-line quality 

with Qdos pumps and FaBLINE hoses 

Cervecería La Tropical has transformed 

the accuracy of its tetra hop extract 

dosing and its canning line performance 

with a Qdos® chemical metering pump 

and FaBLINE PTFE hoses from Aflex 

Hose. 

La Tropical, one of Miami’s most iconic 

breweries with deep historic Cuban roots, 

uses a Qdos 60 peristaltic pump every 

day to precisely dose small amounts of 

tetra hop extract (tetrahydroisoalpha 

acids) and to meter chemicals in its 

CIP system at its brewery in Miami. 

Previously, the brewery dosed hop 

extract manually, but wanted to achieve 

more consistency and efficiency. 

The Qdos pump has enabled efficient use 

of tetra hop, for a more consistent product 

and reduction in costly over-dosing. By 

automating this process, La Tropical has 

also benefited from more efficient use 

of its employees’ time, as the process no 

longer requires daily manual intervention 

or hours of human effort. 

The Qdos chemical metering pump, 

from Watson-Marlow Fluid Technology 

Solutions (WMFTS), is perfect for 

micro-dosing small amounts (mL/ 

min) with an accuracy of ±1 % and 

repeatability of ±0.5 %. This precision 

is critical for avoiding overdosing, 

which can negatively impact beer 

foam stability, bitterness and overall 

product quality. 

Qdos delivers other benefits for La 

Tropical in its dosing of tetra hop extract: 

• Low‐shear pumping protects the 

integrity of viscous hop extracts and 

prevents emulsion damage 

• Fully contained fluid path eliminates 

sticky spills and simplifies clean-up 

• Santoprene tubing provides strong 

chemical resistance for acidic tetra 

hop 

• CIP compatibility, enabling cleaning 

with the same chemicals used 

elsewhere in the brewery 

• No valves to block, so no crystallisation 

that can occur with tetra hop. 

The operator at La Tropical is also not 

exposed to aggressive CIP chemicals as 

it is contained in the Qdos pumphead. 

Hygienic design, with only the inner tube 

contacting fluid, removes contamination 

risk Fernando Finol, Brewing Supervisor 

at La Tropical in Miami, said: “We used 

to dose the hop extract in a manual 

way. We wanted that process to be 

done automatically and with a lot more 

precision and this is why we bought the 

Qdos pump. 

“Inaccuracy in dosing hop extract is 

really bad for the quality of the product 

and it could render the finished product 

unacceptable for the market. So 

precision is key when it comes to dosing 

hop extract. 

“For this particular application it was 

very critical to have a high level of 

accuracy especially because the amount 

of hop extract that we are using is very 

small. We want to be dosing tetra hop 

extract at a rate that will vary between 

0.2 mL/min to 1.2 at the most. Accuracy 

is very important because 0.1 can throw 

my whole specifications off. 

“It is important for us to be able to CIP 

the Qdos pump with the same chemicals 

that we use for the rest of the brewery. 

They are very easy to CIP, they are very 

user friendly and the pump is very easy 

to reverse flow the hop extract that is in 

the line. 

“Hop extracts are very messy. Some 

of them require to be held in a closed 

container so the Qdos pump is perfect 

to dose hop extracts without any mess 

or issues. 

“It’s the best peristaltic pump you can 

find and the Watson-Marlow support 

team is great.” 

22

Time for opportunities – 

rethinking business models 

Processing 

Consumer trends are changing, 

plants are becoming more flexible, 

portfolios broader. BrauBeviale showcases 

solutions along the entire 

value chain of the beverage industry 

– from innovative ingredients 

and smart process technologies to 

sustainable packaging concepts. 

Now is the time to 

actively shape opportunities – 

visit BrauBeviale 

The international trade fair 

for the beverage industry. 

10–12 

November 

2026 

Exhibition 

Centre 

Nuremberg 


23

Processing 

La Tropical has also benefited from 

the Qdos Hose Connector Kit, which 

is a flexible and robust PTFE hose 

accessory designed for simple, safer 

and secure connection of a Qdos pump 

into an existing process line. The hoses 

are compatible for use with aggressive 

and corrosive chemicals, which can also 

handle elevated temperatures. 

FaBLINE resolves dissolved 

oxygen levels and loss of 

carbonation 

La Tropical also increased efficiency on 

its canning line by installing another 

brewery solution from WMFTS: FaBLINE 

PTFE-hoses from Aflex Hose. 

After experiencing oxygenation in its 

canning line caused by PVC hoses, La 

Tropical switched to FaBLINE (0.5") 

with blue EPDM cover and Tri-clover 

connections in 2023. Elevated levels 

of oxygen affect the taste of the final 

product, and reduce shelf life of the beer. 

FaBLINE (2") hoses with anti-static 

PTFE liner and blue external EPDM 

cover with DIN 11851 connections are 

also being used to transfer bright beer 

via a flash pasteuriser to resolve a 

loss of carbonization experienced with 

common beer grade EPDM hose from 

another manufacturer. 

Fernando Finol, Brewing Supervisor at 

La Tropical in Miami, said: “The issue 

we were having in our canning line was 

a high level of dissolved oxygen pickup, 

which was very detrimental to our beer. 

We realized it was coming from the 

hoses that we were using and we didn’t 

solve the issue until four or five months 

after commissioning the line. 

“For every 10 ppb (parts per billion) 

of dissolved oxygen you have one 

less month of shelf life. That is very 

considerable and the flavor profile the 

beer changes dramatically. It’s the No 1 

enemy of beer. But FaBLINE hoses have 

worked like magic to reduce our oxygen 

levels by 50 ppb and it allows us to be 

within the spec that is required, so it has 

helped a lot. 

“In our canning line we have 12 FaBLINE 

hoses and they have reduced the oxygen 

pickup to almost nothing. 

“We are using a FaBLINE from our bright 

beer tank to our flash pasteurizer to 

transfer already carbonated beer. Before 

using the FaBLINE for this application, we 

were getting a lot of loss of carbonation 

with EPDM hoses due to foam. Over time 

the EPDM hoses were getting wrinkles 

inside or rough surfaces - this creates 

nucleation sites which can be one of the 

reasons for carbonation loss. 

“Due to its patented smoothbore profile 

FaBLINE allows us to reduce the losses 

of carbonation and the losses of beer 

24

Processing 

due to foaming, and this will increase 

our efficiency. Also, their CIP ability and 

the fact that they can withstand any 

chemical and at any temperature that 

we use in our process is an advantage. 

“FaBLINE is one of the best investments 

you can have in your brewery if you 

have been having these issues. We never 

thought they were going to be as good 

as they are, and they have exceeded our 

expectations. 

“The overall assembly feels exceptionally 

robust, and the internal finish appears 

very smooth. It is clearly a very highquality 

hose designed for demanding 

sanitary process applications. 

“From a process performance standpoint, 

our trial results were positive. 

During beer transfer, we did not observe 

any measurable increase in dissolved 

oxygen (DO), and we did not see any 

meaningful change in dissolved carbon 

dioxide (CO2). 

“The very smooth inner liner appears to 

help maintain stable product flow and 

does not promote CO2 breakout during 

transfer. 

“This is the highest-quality process 

hose I have personally handled in a 

brewery environment, and I do not think 

there is a better hose in this category 

on the market. It is clearly built for 

long service life, sanitary integrity, and 

demanding duty. For breweries that 

need maximum robustness and process 

hygiene, I believe FaBLINE is a very 

strong solution.” 

FaBLINE delivers: 

• Increased service life for reduced 

replacement, downtime and labour 

costs 

• Reduced CIP downtime with cost 

savings on chemicals and utilities 

• Superior flow rates for shorter load/ 

unload times and lower processing 

cost 

• Increased CIP chemical compatibility 

reduces cycle times and the risk of 

recall and product spoiling. 

La Tropical is now considering additional 

Qdos pumps and Aflex FaBLINE PTFE 

hoses for its Miami brewery: three Qdos 

H-FLO 300 pumps for CIP dosing, a Qdos 

30 for hops extract, another Qdos on 

the keg line, and the FaBLINE for wort 

transfer. 

About Watson Marlow Fluid 

Technology Solutions 

Watson-Marlow Fluid Technology 

Solutions (WMFTS) is a world leader in 

manufacturing peristaltic pumps and 

associated fluid path technologies for 

the life sciences and process industries. 

As a leading provider of peristaltic and 

sine pumps, automated filling machines, 

tubing, hoses, fluid path components 

and post-sales support technology, 

WMFTS partners with customers to solve 

challenges across various applications. 

WMFTS is a wholly owned subsidiary 

of Spirax Group, with operating units 

worldwide. 


www.wmfts.com 


25

Processing 

Freeze Concentration under Mechanical 

Constraints: Why Product Transport 

determines Process Stability 

Freeze concentration is considered a particularly gentle method for concentrating liquid foods. 

Without thermal stress, water is removed through controlled freezing, while flavors, vitamins, 

and sensitive ingredients remain in the liquid phase. In industrial practice, however, it becomes 

clear that it is not crystallization alone that determines the success of the process, but above 

all the controlled transport of the product between the individual process steps. 

Crystallization as an 

intermediate step 

Unlike thermal evaporation, water separation 

in freeze concentration occurs 

through the targeted formation of 

ice crystals. At temperatures below 

the freezing point, nearly pure water 

crystallizes out. The dissolved components 

remain in the concentrate. 

The clear distinction between crystallization 

and concentration is essential 

here. Crystallization describes the 

physical process of ice formation. The 

actual concentration takes place only 

after the mechanical separation of the ice 

crystals, for example in wash columns or 

comparable separation stages. The final 

product remains in the liquid phase. 

Since the process operates without heat, 

vacuum, or a vapor phase, highly volatile 

aroma components are preserved. At 

the same time, heat-sensitive proteins or 

enzymes are not denatured. The sensory 

similarity to the starting product is one 

of the main reasons for using freeze 

concentration in high-quality juices, coffee 

and tea extracts, wine, or dairy products. 

Mechanical sensitivity in the 

process 

As concentration increases, the flow 

behavior of the product changes 

significantly. Viscosity rises, temperature 

windows narrow, and delicate structures 

such as ice crystals, fruit particles, or 

protein-based aggregates form. These are 

sensitive to mechanical influences. 

The transitions between individual process 

stages are particularly critical: 

• the recirculation of ice slurries through 

heat exchangers, 

• feeding into wash columns, 

• and the recirculation of the concentrate 

within the plant. 

Even moderate shear forces, local 

turbulence, or pressure fluctuations can 

damage crystals. This directly affects 

the separation characteristics in the 

downstream stage. Reduced crystal 

stability can lead to altered separation 

performance and thus to losses in yield or 

product quality. 

Consequently, product transport becomes 

the focal point of process design. The 

type of conveying determines whether 

the benefits of freeze concentration are 

actually retained. 

Requirements for pumping 

technology 

Several criteria are decisive for the 

transport of sensitive media in freeze 

concentration: 

• minimal shear stress, 

• uniform, low-pulsation flow rate, 

• stable pressure conditions, 

• hygienic design with full cleanability. 

Screw pumps with volumetric, chamberby-chamber 

delivery meet these 

requirements particularly well. One 

example is a twin-screw pump such as the 

GEA Hilge NOVATWIN+, which is designed 

for hygienic applications involving 

sensitive media. 

“In freeze concentration, the pumping 

characteristics determine whether crystal 

26

Processing 

product can the process be operated in a 

reproducible and economical manner. 

Conclusion 

Freeze concentration offers significant 

advantages for high-quality beverages 

and foods. However, its industrial 

implementation requires a holistic 

understanding of the process. In addition 

to crystallization itself, product transport 

plays a central role. 

structures remain stable,” explains Stefan 

Andresen, Product Manager for Positive 

Displacement Pumps at GEA. “The screw 

spindle geometry enables uniform, lowpulsation 

flow with low shear stress.” 

Two non-contacting rotating screws form 

closed pumping chambers in which the 

product is continuously transported. 

Local shear stresses are reduced, and 

pressure fluctuations are minimized. The 

wide speed range allows the pumping 

characteristics to be adapted to different 

product conditions. Low speeds enable 

particularly gentle product handling, 

while higher speeds can be used during 

cleaning operations. 

Integration of product and CIP 

operations 

In hygienic applications, cleanability plays 

a central role. Freeze-concentration plants 

often work with changing recipes and 

product batches. Accordingly, regular and 

reliable CIP processes are required. 

In practice, screw pumps such as the GEA 

Hilge NOVATWIN+ are frequently used 

for this purpose, as they can handle both 

gentle product transfer at low speeds 

and CIP return at higher speeds. Pumps 

capable of handling both product transfer 

and CIP return reduce the number of 

units required. This simplifies the system 

architecture, minimizes dead spaces, and 

can shorten downtime during product 

changes. 

An EHEDG-compliant, low-dead-space 

design, as well as full CIP and SIP 

capability, are essential requirements. 

Additionally, design features such as front 

pull-out design facilitate maintenance and 

service. 

Adaptability for different 

applications 

The range of possible applications in 

freeze concentration is broad. Fruit juices 

with high Brix content, coffee extracts with 

elevated solids content, wine, or proteinbased 

products each place different 

demands on viscosity, particle size, and 

temperature control. 

Flexible adjustment of the conveying 

characteristics is therefore crucial. 

Different spindle geometries, varying 

speeds, and suitable sealing concepts 

enable precise design tailored to the 

respective product. 

At the same time, operational efficiency is 

gaining importance in plant design. Sizing 

the conveying technology to meet specific 

needs can reduce material usage and 

energy consumption, thereby contributing 

to the overall plant’s cost-effectiveness. 

Mechanics as a future factor 

Trends such as clean label, plant-based 

formulations, or fermented intermediates 

further increase the demands on gentle 

mechanical processing. Complex matrices 

are sensitive to shear and pressure 

fluctuations. Mechanical stability is 

increasingly becoming a limiting factor 

in process design. Freeze concentration 

exemplifies how closely thermodynamic 

and mechanical aspects are interlinked. 

Only when the conveying technology is 

tailored to the structural sensitivity of the 

Conveying technology that minimizes 

shear stress, maintains stable pressure 

conditions, and meets hygienic 

requirements contributes significantly 

to process stability. Only through the 

interaction of all components does freeze 

concentration become a robust and 

controllable process. 

The Author 

Fanny Förster is Senior Manager Media Relations, 

at GEA 


www.GEA.com 

Technical classification: 

The GEA Hilge NOVATWIN+ mentioned 

in the article is a hygienic 

screw pump designed for sensitive 

and viscous media. It is used in 

applications where uniform, shearsensitive 

pumping is required while 

meeting high hygiene standards. 

Key features: 

• Twin-screw technology with noncontacting 

rotating screws 

• Volumetric, virtually pulsationfree 

pumping 

• Wide speed range for product 

transfer and CIP return 

• EHEDG-compliant, low dead space 

design 

• CIP- and SIP-capable 

• Customizable screw geometries 

for different viscosities and 

particle sizes 

• Suitable for media with low to 

high viscosity 

Applications include fruit juices, 

coffee and tea extracts, dairy 

products, and applications involving 

delicate structures. 


27

Packaging 

46th FINAT Label Competition 2026: 

Celebrating the World’s Finest 

in Label Printing 

The judging of 2026’s FINAT Label 

Competition took place under the 

chairmanship of Z. Murat Sipahioglu 

together with his fellow judges from the 

judges panel consisting of Steve Wood, 

Phil Baldwin (BOBST, UK) and Fahri Ilazi 

(Kocher+Beck, DE). 

The competition attracted a total of 

204 entries, with 43 companies and 

24 countries from all over the world 

participating, hence demonstrating 

the competition's global popularity. 

Türkiye and Austria topped the list of 

countries entering with a combined 

total of 52 entries followed by Spain 

with 16 and France with 15 entries. The 

highest number of entries by category 

was led by Wines (32), Beers and Spirits 

(24) and with Self-promotional in third 

place (23). The number of entries using 

digital as one of their main printing 

processes increased slightly to 99. 

This year, the label competition took 

place with 11 categories in Group 

Marketing/End-uses, 8 categories 

in Group Printing Technologies, 4 

categories in Group Non-Adhesive 

Applications and 2 categories in Group 

Innovation & Electronic printing. There 

were 140 entries in Group A, 43 entries 

in Group B, 20 entries in Group C and 

only one entry in Group D. Group 

Marketing/End-uses topped the amount 

of entries in the competition, and 

showed promise of a better future for 

the whole of the labelling community 

with the amount of quality reached in 

printing technologies and ways of using 

them in offering more to the industry. 

The awards ceremony, presented by Dr. 

Vlad Sljapic, was held on 27 May on the 

occasion of the FINAT European Label 

Forum in Sevilla / Spain. Overall, the 

2026 FINAT Label Competition was 

again a testament to the dedication 

of the FINAT community and the high 

quality of label printing around the 

world. 

Best in Show Winner 

Multi-Color Corporation 

Adelaide, Australia for “Darma 

Rare Himalayan Blended 

Whisky” 

embossing and debossing tools) used 

for the label, in the use of techniques 

such as embossing, engraving, partial 

varnishing (such as the tiger's eyes 

and the lines surrounding the tiger, like 

beams of light coming from behind), 

and hot foil stamping of the embossed 

brand logo. Litho printing process 

together with silk screen printing (relief 

screen varnishing) in combination with 

embossing and debossing were used to 

give the final impactful and outstanding 

result. Very effective craftsmanship 

and a wonderful result. 

The full results can be seen on the 

website below. 

Established in 1958, FINAT is the 

European association for the label 

industry. FINAT represents over 600 

member companies established in 

more than 50 countries, covering 

the complete value chain of the label 

industry. The label printing industry 

alone directly employs around 100.000 

people in Europe, with an annual 

turnover around €16 billion. 

A really impressive, eye catching 

label which was admired by the entire 

judging panel and unanimously chosen 

as the main winner. It offers the 

observer outstanding visual impact, 

with the use of embossing, debossing 

and partial varnish effects on the tiger 

image, especially taking a look at the 

“eyes of tiger”. This is not a label you 

can pass by without noticing it. The 

complexity of the production process 

is evident, particularly considering the 

substrate (which was a heavy wine label 

substrate that could easily have broken 

or dented under the pressure of the 


www.finat.com 

28

Packaging 

INTERNATIONAL 

ENOLOGICAL AND 

BOTTLING EQUIPMENT 

EXHIBITION 

LEADER IN WINE & BEVERAGE TECHNOLOGY 

info@simei.it / simei.it 

17 th -20 th November 2026 

Fiera Milano (Rho) Italy 

Liquid innovation. 

Solid solutions. 


info@bevertech.it 

www.bevertech.it 

29

Packaging 

Two Breweries, One Partner: 

Modernizing End-of-Line Packaging 

for Zwettl and Hirt 

• Austrian craft breweries Zwettl and Hirt recently invested in new dry packaging lines from 

BMS Maschinenfabrik, an EOL Group company. 

• Both installations were completed and commissioned on schedule without interrupting 

ongoing production. 

• Project Management by EOL Packaging Experts ensured that both projects ran smoothly. 

Two historic, independent Austrian 

breweries; one shared technology 

partner: Privatbrauerei Zwettl and 

Privatbrauerei Hirt recently selected 

EOL Group’s BMS Maschinenfabrik 

to upgrade their dry-side systems. In 

both instances, the deciding factor 

was EOL‘s integrated approach, 

which combined technical expertise, 

flexibility and industry experience. Each 

project represented an investment of 

approximately 3 to 4 million euros. 

Two Projects, Individual 

Solutions 

Planning for the Zwettl project began 

in June 2023, with installation following 

in May 2025. The new plant was fully 

operational within just two months of 

30

Packaging 

installation. Capable of processing up 

to 36,000 bottles per hour, the line is 

20% more efficient than the system 

it replaced. A unique feature involved 

integrating the brewery’s existing visitor 

gallery directly into the new layout. 

Plant Manager and Master Brewer Heinz 

Wasner said of the collaboration: “The 

coordination of the various companies 

involved in the project was managed 

centrally by the EOL Group and ran 

smoothly and professionally. The 

main delivery of the dry section was 

completed on schedule, and any minor 

outstanding issues were dealt with 

reliably. The plant went into operation 

as planned at the beginning of July.” 

Hirt chose to rely on a tried-and-tested 

partnership, as a BMS repackaging 

system had been in reliable operation 

at the brewery for around 25 years. 

Following a planning phase that 

began in November 2023, installation 

started in April 2025, and the line was 

commissioned on June 1. Achieving 

a throughput of 30,000 bottles per 

hour, the system includes a specialized 

sorting uncaser and a jointly developed 

packaging unit for 0.33-liter returnable 

bottles in six-packs. 

EOL Group as Central 

Coordinator 

For both projects, the EOL Group 

served as the sole interface manager. 

Installation and commissioning took 

approximately six weeks in each case, 

while operations continued as usual. 

Despite unforeseen challenges such 

as limited ceiling heights, software 

compatibility issues, and structural 

obstacles, solutions were quickly 

developed through close collaboration. 

Raimund Linzer, master brewer and 

managing director of Privatbrauerei 

Hirt: “The collaboration was very 

constructive and professional right from 

the start. The project was characterized 

by transparent communication, a high 

degree of reliability and a partnershipbased 

approach right through to its 

successful completion.” 

A Partnership That Extends 

Beyond the Project’s 

Completion 

The spirit of partnership continued 

even after each system went live. 

“We are very satisfied with how the 

project unfolded and with the results,” 

Wasner concluded. “Our collaboration 

with the EOL Group was professional, 

collaborative, and personally rewarding 

at the highest level. Even months after 

the project’s completion, we remain 100 

percent convinced that we made the 

right decision.” 


www.eol.group 


31

Packaging 

Pioneers in Adhesive Printing Solution 

for Extended Content Labels 

French label converter LP2i Étiquettes 

has installed an innovative digital 

hybrid printing solution for extended 

content labels, combining Domino’s 

N730i Integration Module and K600i 

monochrome inkjet printer with 

Grafotronic web handling and finishing 

technology. The solution enables easier, 

more efficient multi-layer label printing 

to help brands overcome the space 

limitations of single-sided labels when 

meeting regulatory demands for more 

detailed on-pack information. 

The new approach centers on printing 

directly onto the label adhesive, reducing 

the number of process steps (unwinding/ 

rewinding) needed for printing each 

layer and accelerating the production of 

multi-layer labels with a high degree of 

flexibility and reliability. Each element of 

the label, from the first page through to 

additional panels and stubs, can be fully 

customized, opening up new printing 

opportunities in extended content and 

peel-and-reveal multi-layer labels. 

“We have saved an enormous amount 

of time producing extended content 

labels,” said Axel Néri, Operator, LP2i 

Étiquettes. “I can spot print onto the 

adhesive, which is very easy, all while 

printing with the N730i. We started 

at 70 meters per minute, and then 

upgraded to 90 meters per minute, 

which is extremely fast – it’s completely 

revolutionary.” 

The Domino N730i Integration Module 

delivers full 1200dpi print resolution 

with consistent performance at 70 

meters per minute. 

The High-Speed Productivity Mode 

allows the N730i to operate at speeds 

up to 90 meters per minute with no 

perceptible change in quality compared 

with the standard operating mode. Highopacity 

white ink provides a consistent 

background to enhance the contrast of 

any text printed onto the adhesive. This 

allows fine detail, as microtext down to 

2pt, to be clear and legible. 

The K600i monochrome inkjet printer 

reliably adds variable data, text, and 

2D codes, onto the adhesive, enabling 

converters to customize content across 

every layer of the label, supporting 

efficient production of complex, highly 

customized extended content label 

formats at speed. 

An inspection system by Lake Image 

Systems, a Domino Group Company, 

monitors print quality and provides 2D 

code verification, if needed. 

Grafotronic web handling and finishing 

technology provides unwind and rewind 

of the label stock, as well as supporting 

the assembly of the printed layers in a 

secondary process. 

By bringing these technologies together, 

LP2i Étiquettes has increased 

productivity, improved consistency, 

and reduced material waste, while 

expanding what it can offer customers 

in extended content label production. 

Patrice Neri and the N730i at LP2i 

32

ZKZ 62006 

Packaging 

“Our clients demand the highest 

quality,” said Vivien Sol, Quality 

Manager, LP2i Étiquettes. “The Domino 

press provides us with greater control 

over our printing process, especially in 

terms of repeatability and print quality.” 

“The new process increases our 

productivity, capacity, and profitability, 

because we save on materials and 

time,” adds Patrice Néri, Founder, LP2i 

Étiquettes. “And it’s true, if we had to 

do it all over again, I would choose 

Domino again, and – maybe soon – I’ll 

get a second Domino myself.” 

Sebastién Van Der Luys, Business 

Development Manager EMEA, Domino 

Printing Sciences, concludes: “We are 

excited to support LP2i Étiquettes 

in meeting the growing demand for 

extended content labels. This project 

is an excellent example of how close 

collaboration, technical expertise, 

and a commitment to continuous 

improvement can deliver greater 

efficiency and consistency, and we look 

forward to continuing to support Mr 

Néri and the team to ‘do more’ as they 

optimize their operations.” 

LP2i multi-layer label 

The success of this project reflects 

the close collaboration between LP2i 

Étiquettes, Domino, Grafotronic, and 

Lake Image Systems. By combining label 

knowhow, printing expertise, finishing 

capabilities, and inspection technology, 

the partners have developed a 

practical solution to a growing industry 

challenge. 


www.domino-printing.com 


Come and see for yourself: 

www.harnisch.com 





Perfectly positioned. 

The international specialist magazines from Dr. Harnisch Publications 

You can now explore our newly designed website, with a 

clear focus on responsive design and easily usable applications. 

Alongside the free-to-use digital magazine editions, you will 

find bonus news coverage, events, subscription and 

general information on all our magazines. Take a look at 

www.harnisch.com for all relevant content. 

Our publications include: 


- Technology & Marketing - 

33

Packaging 

Lighter Glass, Deep Roots 

Schenk Suisse SA is one of the established players in the European wine market. With renowned 

brands from several historic wine houses, the company has built a strong market position over 

decades. Today, Schenk is investing heavily in sustainability and in a portfolio that conveys not 

only wine, but also values. This includes bottles that are both economically and ecologically 

sustainable. Together with Swiss glass packaging specialist Vetropack, the company has 

significantly reduced the weight of the iconic bottle used for its flagship brand “Murailles”. 

More than 100 years ago, in the hills 

of the canton of Vaud, a story began – 

one shaped by a passion for wine and 

a tireless pioneering spirit. In 1893, 

cooper Charles Schenk founded a small 

company in Rolle: Schenk Suisse SA. 

Just three years later, he presented a 

legendary 23,500-liter barrel at the 

National Exhibition in Geneva – a clear 

sign of things to come. What began as 

a local enterprise soon grew into an 

empire. 

Today, Schenk Suisse is still a family-run 

company with more than 325 employees 

in Rolle and at other locations. The 

owning family is now in its fourth to 

fifth generation of running the group. Its 

heritage includes exceptional vineyards 

in Switzerland, France, Italy and Spain. 

Twenty-five renowned brands originate 

from the four historic wine houses of 

Bolle, Badoux, Obrist and Testuz. Among 

Schenk has teamed up with Vetropack to reduce the weight of the 0.7-liter bottle to 430 grams. 

This saves Schenk a total of 600 tonnes of glass per year. 

The special neck of the bottle is as much part of the DNA of the ‘Aigle les Murailles’ brand as the 

engraving 

Schenk Suisse’s many flagship brands 

are Château Maison Blanche, Domaine 

du Martheray and Murailles. 

Ecological winery sets new 

standards 

Schenk Suisse places sustainability 

at the heart of its vision for the entire 

product range. The company has 

recently made significant investments 

in sustainable infrastructure. This 

includes a state-of-the-art large-scale 

winery equipped with solar panels and 

operated entirely without fossil fuels, 

built 2025 at Schenk’s headquarters in 

Rolle. The winery is constructed almost 

exclusively from natural, recycled, and 

locally sourced materials. Vaud spruce 

was used for the structure, the walls are 

insulated with cork, and recycled glass 

provides insulation in the foundations. 

The winery also takes advantage of its 

natural hillside location. The wine is 

moved by gravity, minimising the use 

of pumps and helping to preserve its 

quality. The new bottling plant is also part 

of the overall ecological concept, with a 

focus on efficiency, energy savings, and 

sustainability. “Our consumers expect 

wine and packaging to convey the 

34

Packaging 

same values,” explains Samuel Bühler, 

procurement specialist at Schenk. 

Sustainable packaging is therefore not 

an option, but a prerequisite. 

600 tonnes less glass – every 

year 

“Our goal is to reduce our carbon 

footprint along the entire value chain by 

2030 – from the vine to the bottle,” says 

Bühler. Glass packaging designed for 

less weight plays a key role in achieving 

this. Schenk Suisse has therefore 

revised its portfolio and introduced 

lighter wine bottles. The impact of this 

weight reduction is measurable: across 

its entire portfolio, Schenk now saves 

around 600 tonnes of glass each year. 

This corresponds to about 33 truckloads, 

or roughly 2.5 million wine bottles. 

Overall, the group has reduced its glass 

consumption by ten per cent. 

However, significantly reducing weight 

while preserving the characteristic 

design of each brand proved a challenge. 

This balancing act is best illustrated by 

the iconic bottle of the Murailles brand. 

“Aigle les Murailles is Switzerland’s 

best-selling wine and, with more than a 

century of history, a real success story,” 

says Miryam Voide, Murailles brand 

manager. Samuel Bühler adds: “We have 

clearly prioritized certain brands – and 

Murailles is one of our most important.” 

After all, it is not just any wine: its story 

began in 1908, when Henri Badoux 

– founder of the winery of the same 

name – acquired the vineyard plots in 

Clos des Murailles with great foresight. 

Ten years later, the Aigle painter 

Frédéric Rouge completed the picture. 

He created the label with the lizard, 

inspired by the nature of his home – a 

design that remains unchanged to this 

day. Since 1919, the wine has stood 

for Vaud’s winemaking tradition and 

craftsmanship, embodying consistency 

in a changing world. 

The bottle as a carrier of 

identity 

“Form and aesthetics are crucial for us 

because both create recognition. The 

label designed by Frédéric Rouge has 

long been a fixed point of reference in 

Swiss wine culture,” says Voide. The 

Trust, experience, and technical expertise form the basis of the century-long collaboration between 

the two Swiss companies. (From left to right: Samuel Bühler, Procurement Specialist, Schenk SA 

Patrick Ruffieux, Operations Manager, Schenk SAChristine Arnet, Sales Director, Vetropack AG 

Miryam Voide, Brand Manager, Schenk SA, p.a Henri Badoux) 

green lizard is almost always present – 

only in the 1960s did it briefly disappear 

from the label for the US market. The 

reason: customs officials classified the 

animal as potentially harmful. 

Another key feature of the brand is 

the 0.7-liter bottle with its distinctive 

neck. Schenk worked with Vetropack 

to overcome the challenge of adapting 

it. Using state-of-the-art 3D models 

and precision glass development, the 

bottle weight was reduced from 602 to 

430 grams – without making any major 

changes to its distinctive design. 

“Of course, there are some technical 

limitations,” says Christine Arnet, Head 

of Sales at Vetropack. “But thanks to our 

development processes, we were able to 

meet Schenk’s aesthetic requirements 

while significantly reducing weight. 

We are delighted with how familiar the 

new bottle looks. The visual differences 

compared with the previous version are 

barely noticeable.” 

Open to new moments of 

enjoyment 

Meanwhile, Schenk is looking ahead. 

While traditional wine consumption in 

Europe is declining slightly, non-alcoholic 

and low-alcohol offerings (NOLO) 

are growing significantly. With Murailles 

No.7 blanc, the company is launching a 

semi-sweet wine with reduced alcohol 

content – fruity, light, and accessible to 

new target groups. “For us, market leadership 

means always staying one step 

ahead and adapting to changing consumer 

habits,” says Miryam Voide. 

For Schenk, Vetropack was the ideal 

partner for this project. The two Swiss 

companies have been working together 

for more than a century – based on trust, 

experience and technical expertise. 

This collaboration demonstrates that 

sustainable packaging design is not a 

compromise, but progress – progress 

that combines heritage, craftsmanship 

and environmental awareness, allowing 

a Swiss wine legend to move more easily 

into the future. 


www.vetropack.com 


35

Trends 

Rise of Non-Alcoholic Beer in the lands 

of Marianne, Germania and 

Saint Patrick 

Whether it’s ‘Janvier sobre’ in France, ‘Tournée Minérale’ in Belgium, or ‘Dry January’ and 

‘Sober October’ elsewhere, we’re all aware of this non-alcoholic trend sweeping around us. 

These initiatives often make the headlines after the end-of-year festivities. But when all the 

beer producers start offering these products, including Ireland’s Guinness and that a visit of its 

Storehouse is on the agenda, it’s time to take a closer look at the phenomenon. Dominique Huret 

of Cape Decision reports 

It’s no secret that across Europe, the 

production of alcoholic beer is declining, 

by around 5% each year. In contrast, the 

figures for non-alcoholic and low-alcohol 

beer production are unequivocal: in 

2024, EU countries produced around 

2 billion liters, representing growth of 

approximately 11.1% in a single year. 

Today, in Germany, non-alcoholic beer 

accounts for around 10% of beer sales. 

In France, the non-alcoholic beer market 

was valued at €238 million in 2024, 

with annual growth of 5.4% by value 

and 3.9% by volume, accounting for 

approximately 5% of the total beer 

market. 

At the start of the year, Magali Filhue, 

General Delegate of Brasseurs de 

France, told La Revue des Vins: “In 

France, the range of non-alcoholic beers 

continues to grow, but the sector is still 

struggling. Among the reasons for this 

growth is a wider choice: nowadays, you 

can find IPAs, amber ales etc. all alcoholfree. 

According to our survey conducted 

in January, 40% of the brewers 

questioned produce alcohol-free beer, 

and 30% say they have a project in the 

pipeline. Production costs have risen 

with electricity and water charges as 

well as raw materials impacted by the 

conflict in Ukraine”. 

Heineken 0.0 is one of the world’s 

leading non-alcoholic beers, launched 

by Heineken N.V. in 2017 and now 

available in over 100 markets. It is 

brewed using the same ingredients as 

the original lager (water, malted barley, 

hops) and then undergoes vacuum 

dealcoholization at low temperature, 

followed by flavor blending to restore 

the characteristic fruity ester profile. 

The beer contains 0.0% ABV, about 69 

kcal per 330 ml, and is positioned as a 

premium, “anytime” alternative rather 

than a compromise product. Heineken 

0.0 has been a major growth driver in 

the category, contributing to doubledigit 

expansion of the company’s 

alcohol-free portfolio and helping non- 

36

Trends 

alcoholic beer reach roughly 5–6% of 

global beer volumes in key markets, 

with strong uptake among younger and 

health-conscious consumers. 

Dominique Huret on top of the Storehouse 

In Germany, the growing consumption of 

non-alcoholic beer is not compensating 

the loss in the regular beer consumption. 

The NA beer production has more than 

doubled since 2003, reaching about 

580–700 million liters annually in recent 

years. It now holds roughly 9–10% 

market share of total beer volume, 

making it the third-largest beer segment 

in the country. Pils dominates the market 

by a wide margin, while wheat beer 

holds a stable second place in overall 

consumption, ahead of other styles like 

export lager, radler/mixed beer drinks, 

and darker beers. Non-alcoholic beer 

landscape is very diverse in Germany, 

since small and independent breweries 

are also producing non-alcoholic beers. 

But in term of volume, Germany’s nonalcoholic 

beer market is dominated by 

a few large national macro breweries: 

Krombacher Brauerei, Bitburger Braugruppe, 

Warsteiner and Privatbrauerei 

Erdinger Weißbräu. Their specificity 

lies in applying industrial-scale versions 

of traditional Reinheitsgebot brewing 

combined with modern dealcoholization 

technologies. Krombacher and Bitburger 

emphasize “0.0% isotonisch” 

positioning aimed at sports and health 

consumers, Erdinger leads in wheatbased 

non-alcoholic beers using yeastdriven 

aromatic intensity retention, 

and Warsteiner focuses on pils-style 

non-alcoholic lagers with a cleaner, 

lighter hop profile. “This shift reflects 

a broader German trend where nonalcoholic 

beer is no longer a substitute 

but a core product category, accounting 

Guinness and pub life in Dublin 

for a rapidly growing share of national 

consumption “, as reported by Inside. 

beer from The WELT. “However the 

complex state of the market, privately 

owned, small and medium sized 

breweries are very adaptive and the 

new market situation also offers new 

opportunities for brewers”, concludes 

Managing Director Kilian Kittl from 

Private Brauereien Bayern. 

Guinness stands out as an exception 

within Diageo’s business, which relies 

primarily on spirits rather than beer. 

However, its performance has recently 

surpassed that of major spirits brands 

such as Johnnie Walker whisky. Spirits 

sales have struggled, as the postpandemic 

boom in demand for premium 

spirits has reversed. Meanwhile, 

Guinness sales have seen double-digit 

growth every year since 2021, with its 

non-alcoholic version also experiencing 

a surge. “The non-alcoholic drinks sector 

is attracting far more new consumers 

than the low-alcohol drinks sector. 

Of course, non-alcoholic options are 

aimed at abstinent consumers, but their 

popularity is by no means limited to this 

group. ‘Sober-curious’ consumers often 

practice ‘zebra striping’, which involves 

alternating between alcoholic and 

non-alcoholic drinks during the same 

event. As might be expected, the data 

shows that regular consumption of nonalcoholic 

drinks is driven by the younger 

Generation Z and Generation Y. Here 

too, initiatives such as ‘Sober October’ 

or ‘Dry January’ are also contributing to 

this,’ explains Aisling Ryan, Innovation 

Brewer at Guinness St James’s Gate. 

Since its launch, Guinness 0.0 has seen 

steady growth but remains a minority 

share of the Guinness portfolio—a 

small fraction of total stout volumes 

in the Irish market—whilst globally, 

non-alcoholic beer has been rolled 

out gradually (across several dozen 

markets—the UK, the US, Nigeria, etc.). 

Diageo reports “strong percentage 

growth” in the first few years following 

the launch, whilst not publishing detailed 

overall volume figures publicly. The 

recent price increase for Guinness could 

slightly dampen demand, particularly 

among price-sensitive consumers, and 

encourage a shift towards rival brands or 

cheaper formats. On the other hand, if 

the brand maintains its premium image, 

the price rise could boost revenue per 

unit and support margins without a 

significant loss of loyal customers. 

Guinness 0.0 brewing process 

Guinness 0.0 is brewed as a standard stout 

wort using malted barley, hops, yeast, 

and water under controlled mashing and 

fermentation conditions (~62–67°C mash 

rest to optimize enzymatic conversion). 

After primary fermentation, the beer is 

chilled to near 0°C and passed through a 

cold filtration / vacuum-dealcoholization 

stage where ethanol is selectively removed 

under low-temperature, reduced-pressure 

conditions to avoid thermal stripping of 

volatiles. 

The de-alcoholized beer is then equilibrated 

and flavor-corrected via controlled blending 

and resting to restore mouthfeel and aroma 

balance before final carbonation and 

packaging. 


www.capedecision.com 


37

Events 

Europe’s Beverage Industry 

on tour with BrauBeviale 

Solutions for a beverage industry under pressure to adapt 

Before Europe’s beverage sector 

gathers in Nuremberg from 10 to 

12 November 2026, BrauBeviale is 

heading out on the road: the organizing 

team is visiting eight European cities 

as part of the “BrauBeviale meets 

Europe” tour – from Copenhagen 

via Budapest, Warsaw and Milan 

through to Madrid. The aim is to 

discuss current market developments 

directly on site and to gather input 

from industry stakeholders. The 

focus is on what works in existing 

production environments and where 

manufacturers need to act to remain 

competitive. Ian Healey caught up 

with the team in London. 

Across the eight stops of the tour, 

market analysis, industry perspective 

and consumer insight will come 

together. Markus Kosak (right), 

Executive Director and the team at 

YONTEX GmbH & Co. KG, are outlining 

current developments in the European 

beverage industry – both in an 

international context and with regard 

to local conditions. Representatives 

of the conceptual sponsor contribute 

the industry perspective: Kilian Kittl, 

Managing Director of Private Brauereien 

Bayern e.V., and other sponsrs and 

specialists will accompany the Yontex 

partners and give their insights into 

changing consumer behavior. 

European beverage markets: 

stable base, shifting 

consumption 

In 2025, consumption and market 

volumes across beer, wine, spirits and 

non-alcoholic beverages in Europe 

remained at a largely constant level. 

“Growth and opportunities are less 

about increasing volume and more about 

developments within categories, such as 

different use cases and new products,” 

says Kosak. “This is where the dynamics 

lie – and where both the tour and the 

trade fair are focusing on this year.” 

A key driver is changing consumer 

behavior alongside stable volumes. 

According to Statista Market Insights, 

per capita consumption of nonalcoholic 

beverages reached almost 

177 liters in 2025, while alcoholic 

beverages stood at around 73 liters. 

A study by Private Brauereien shows 

that the volume of alcohol-free beer 

is increasing from 2.29 to 2.5 billion 

liters by 2030, while alcoholic variants 

are declining. 

38

Events 

Europe remains a key production location. Many 

companies are adapting existing facilities and expanding 

their product range. According to a VDMA/Euromonitor 

market overview, global trade in machinery for food and 

beverage processing and packaging totalled around 52.6 

billion euros in 2023, with approximately 41 per cent 

accounted for by Europe. 

At product level, demand is shifting towards offerings with 

a clear practical benefit. “Consumers increasingly expect 

more than just refreshment or traditional enjoyment,” 

says Kosak. "What matters is practical benefit. This means 

products that fit specific use cases and consumption 

occasions.” Research by market analyst thefoodpeople 

highlights examples from international markets, including 

flavored sparkling water with new taste profiles, sugarfree 

or reduced-sugar energy drinks, and RTD iced tea 

and cold brew variants with caramel, mocha or vanilla 

notes. Trends such as Dubai-style creations – for example 

chocolate lattes with pistachio topping and kadayif 

garnish – are already present in the market. 

BrauBeviale 2026: Solutions for today’s 

production reality 

Under the claim “All Beverages. One Future.” and with 

an international exhibitor share of around 50 per cent, 

BrauBeviale 2026 brings together all steps of beverage 

production. “The focus is on applications across all 

beverage segments that provide manufacturers with 

solutions they can implement in existing operations 

to expand their portfolios and utilize facilities more 

effectively,” explains Kosak. 

These developments are also reflected in the supporting 

programme in Hall 9: on the Main Stage, Charles Nouwen 

will deliver a keynote on the role of beer in the context 

of changing consumption habits. The Pilot Area will 

showcase concrete projects, including systems for flexible 

process energy supply and data-based approaches to 

utilising by-products. The Discovery Bar in Hall 6 will 

present new beverage concepts, particularly in the nonalcoholic 

segment. The Wine Area in Hall 7 provides a 

dedicated special-interest space for exchange within the 

wine sector. 

The exhibitor and product database is now live and 

offers an initial overview of the range on display. Visitor 

registration via the ticket shop has opened with the 

launch of the “BrauBeviale meets Europe” tour. 


www.braubeviale.com 


39

Events 

June 4-6 

Addis Ababa, Ethiopia 

Agrofood + Bevtec 

fairtrade Messe GmbH & Co. KG 

Voßstrasse 3, D-69115 Heidelberg 

Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

Jul 12-15 

Chicago, IL, USA 

IFT FIRST 

Institute of Food Technologists 

252 W. Van Buren, Suite 1000, 

Chicago, IL 60607 

Tel.: +1-312-782-8424 

Fax: +1-312-782-8348 

www.ift.org 

Sept 29- Oct 1 

Mumbai, India 

anugafoodtec-india 

Koelnmesse Pvt. Ltd. 

611/612, First Floor, Bldg. No. 06 

Solitaire Corporate Park, 

Guru Hargoindji Marg, 

Chakala, Andheri (East), 

Mumbai – 400093 

www.anugafoodtec-india.com 

Oct 18-21 

Chicago, IL, USA 

Pack Expo International 

PMMI 

12930 Worldgate Drive, 

Suite 200 

Herndon, VA 20170 

Phone: 571.612.3200 

Email: expo@pmmi.org 

November 3-5 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

PO Box 9292, Dubai, United Arab Emirates 

Tel: +971-4 308 6124 

www.gulfoodmanufacturing.com 

Nov 10-12 

Nuremberg, Germany 

BRAU Beviale 

YONTEX GmbH & Co. KG 

Kürschnershof 2-4 

90403 Nuremberg, Germany, 

Email: info@yontex.com, 

www.brau-beviale.de 

Nov 17-19 

Frankfurt, Germany 

Fi 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 

Nov 17-20 

Milan, Italy 

SIMEI 

Unione Italiana Vini soc. coop. 

Via S. Vittore al Teatro 3, 20123 Milano 

Tel: +39-02 7222 2825 

Fax: +39-02 866 575 

info@simei.it 

www.simei.it 

Nov 22-24 

SPS - Smart Production Solutions 

Mesago Messe Frankfurt GmbH 

Rotebühlstr. 83-85 

70178 Stuttgart, Deutschland 

Tel. +49 711 61946-0 

Fax +49 711 61946-91 

info@mesago.com 

mesago.com 

November 23-26 

Erbil, Iraq 

Agrofood + Bevtec 

fairtrade Messe GmbH & Co. KG 

Voßstrasse 3, D-69115 Heidelberg 

Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.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 

40

Events 

WHERE 

TECHNOLOGY MEETS TASTE 

17-19 NOVEMBER 2026 FRANKFURT 

Register now 

Driving efficiency across 

the global food chain 

Connecting technology, equipment 

and ingredient innovation 

WWW.FIGLOBAL.COM/EUROPE 


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: 

sales@vacuumbarrier.com 

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 

End of Line Packaging 

Exhibitions & Tradefairs 

Liquid Nitrogen Dosing 

Lantech.com Cooperatie U.A. 

Sluisweg 20 

6581 KA Malden 

Netherlands 

Tel: +31-485 751 700 

euromarketing@lantech.com 

www.lantech.com 

YONTEX GmbH & Co. KG 

Kürschnershof 2-4 

90403 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: 

sales@vacuumbarrier.com 

www.vacuumbarrier.com 

Steam Boilers 

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 

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 

Printing and Labelling 

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 

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 

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

NovaBiotec® Dr. Fechter GmbH 

Goerzallee 305 a 

14167 Berlin, Germany 

Phone: +49-30-84718-410 

Fax: +49-30-84718-450 

glucantest@novabiotec.de 

www.novabiotec.de 

ISSN 1433-1594 

Publishing Company: 

Dr. Harnisch Publications 

Eschenstr. 25 

D-90441 Nuremberg, Germany 

Phone: +49 (0) 911 2018 - 0 

Fax: +49 (0) 911 2018 - 100 

drink@harnisch.com 

www.drink-tm.com 

Editor-in-Chief: Ian D. Healey 

Phone: +49 (0) 911 2018 - 215 

ihealey@harnisch.com 

Publisher: Benno Keller 

keller@harnisch.com 

Editorial team: Donna Berry, Sabine Straka, 

Steve Max, Vera Lengenfekder 

Copy Editing: Nicholas Somers 

Art Director: 

Bruno Bozic 

bozic@harnisch.com 

Technical Manager: Armin König 

Subscription: Marta Bletek-Gonzalez 

Reader Service: Sabrina Maasberg 

Media planning: 

Steve Max (North America) 

steve.max@harnisch.com 

Thomas Mlynarik (Germany) 

mlynarik@harnisch.com 

Britta Steinberg (Ingredients) 

steinberg@harnisch.com 

Benjamin Costemend (France) 

benjamin.costemend@gmail.com 

Subscription Information: Qualified Readers, 

executives in the drinks industry, are put on 

the mailing list free of charge. 

Regular delivery by subscription only. 

Annual subscription (4 issues): 

(for customers from Germany) 

€ 57.– incl. p+h+VAT 

(for customers from abroad) 

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

airmail: € 85.–/US $ 110.– incl. p+h 

printed by AKONTEXT s.r.o 

Zárydničná 2048 / 7 

141 00 Praha 4 

CZ47286954 

Copyright© 2026 

Dr. Harnisch Verlags GmbH, 

Nuremberg, Germany 


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