drinkworld Technology + Marketing 4/2023

ZKZ 62006 

ISSN 1433-1594 Vol. 27 No. 4 November 2023 US $ 12 · € 12 

Cover: Transparency in Fermentation 

Reinventing the Energy Drink 

Reducing Air Pressure Saves Costs 

Preview: BrauBeviale '23

Leading process technology 

for the beverage and food 

industry 

Visit us in 

Hall 9, Stand 322 

BrauBeviale 

28—30 Nov. 2023 

Nuremberg 

bucherunipektin.com

Editorial 

Cleansing the Natural & Healthy Way 

Every so often our bodies say “Stop!“ 

This is often because we have taken up 

too much of something and our system 

needs to filter it out. I had a colleague 

who regularly used to detox his body 

for a few weeks each year. This is more 

common than I thought and involves a 

range of beverages, which are easier 

for the body to consume. 

Essentially, fasting cleanses our 

body of toxins and forces cells 

into processes that are not usually 

stimulated when a steady stream 

of fuel from food is always present. 

When we fast, the body does not have 

its usual access to glucose, forcing 

the cells to resort to other means and 

materials to produce energy. Fasting 

can purify our body and our mind and 

can last from several hours to several 

days. 

Looking at the various teas and 

other products in the pharmacies 

and drugstores, the market seems 

to be huge and growing. In Germany 

‘Juice Cleansing‘ is very popular at 

the moment. Favourite juice and 

must products are beetroot, carrots, 

sauerkraut as well as some vegetable, 

fruit and herb mixes and cocktails, 

which naturally detoxify the body from 

within and aid in weight loss. A wide 

range of detox drinks are available on 

the market, including juices, smoothies, 

water, tea, and coffee, all of which 

provide numerous nutrients and boost 

the body's metabolism. 

Globally the detox drinks market is 

expected to hit a valuation of US$ 10 

billion by the end of 2033, increasing 

at 7.1% CAGR from 2023 to 2033. 

Currently it stands at US$ 5 billion in 

2023. 

Some reasons for this growth include 

an increasing number of people 

choosing a healthy lifestyle. People's 

growing emphasis on detox and 

healthy living, in general, has resulted 

in the increasing consumption of 

detox beverages. A comprehensive 

detox drink aids the body's cleansing 

and regeneration processes and 

replenishes it with new nutrients. 

Popular detox drinks include beet 

ginger detox juices, freshly squeezed 

lemonade, fruit-infused turmeric tea, 

and ginger shots. 

Rising incidence of chronic diseases 

such as cardiovascular disease, cancer, 

diabetes, and others is also propelling 

the global detox drinks market 

growth. Detox drinks are becoming 

increasingly popular around the world 

due to their potential to enhance the 

body's metabolism and provide other 

nutritional benefits. Moreover, detox 

beverages are gaining acceptance 

Ian D. Healey 

Editor-in-Chief 

among fitness enthusiasts since they 

are high in fresh vitamins, minerals, and 

antioxidants. Additionally, the rising 

expense of healthcare operations and 

an increase in the senior population are 

important factors pushing the global 

expansion of the detox drinks market. 

There is certainly a growing awareness 

about the advantages of detox drinks, which 

has brought about an increased demand 

for healthy & organic food products. The 

rising incidence of chronic diseases is 

also a significant factor propelling the 

consumption of detox drinks. We should 

not underestimate this market – and it is 

clear that the tasty and healthy range of 

new products will keep growth and health 

improving for a while to come. 

Photo: Bill Kaprelian 

Cheers 

www.drink-tm.com 

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drinkworld Technology + Marketing · November 2023 3

Contents 

ZKZ 62006 


Issue 4 · November 2023 

Anyone who opens a bottle of their favorite beer knows what kind of 

taste experience to expect. For consumers, that’s a given. But behind 

this experience is a complex process, in which fermentation in particular 

must be precisely controlled. The multisensor fermentation monitor from 

Endress+Hauser enables live tracking of the fermentation process by combining 

various measurement methods with digital technologies. 

Our cover story starts on page 6. 



Cover: Endress+Hauser 


Preview: BrauBeviale '23 

Ingredients 

10 “Caffeine Alone is Not Enough”: Reinventing 

the ‘Energy Drink’ for a Modern Lens 

13 Synergy Flavors Celebrates 140 Years of 

Flavor Extraction Expertise in Italy with New Hop 

Essences Range in Europe 

16 Drinking for your Health 

19 Processed Dates: Natural Sweetening Alternatives 

Processing 

6 Complete Transparency During the Beer 

Fermentation Process 

24 How Reduced System Air Pressure Saves 16% 

Compressor Energy 

26 Steinecker Gets things Moving in the Tank 

Modern life is demanding as we try and balance work, 

education, family, commuting, exercise and even – 

occasionally – simply having fun. Energy drink sales 

are again on the rise and producers have adapted their 

offerings. A negative reputation has played a major role 

in shifting attitudes in recent years, and has brought the 

subsequent rise of a more natural, healthy approach to 

energy enhancement. See the story on page 10 

Air itself may be free, but compressed air is more expensive 

than many food and beverage plant operators realize. In 

the ever-evolving landscape of food processing, optimizing 

costs and reducing the carbon footprint have become key 

priorities. Reducing the system pressure of compressed air 

systems is one way to achieve this. However, all connected 

applications need to be configured for the lower pressure, 

especially the automated process valves that move thicker 

products through the process. The full story is on page 24 

4

Contents 

Departments 

3 Editorial 

40 Supplier's Guide 

Events 

20 FiEurope 

23 International Brewing Awards 

30 BrauBeviale 

42 Calendar of Events 

Packaging 

37 New Automatic Splicing Method for all Types of Roll 

Labels and Labelling Systems 

38 Sustainable Freshness Protection for Natural 

Mineral Water 

BrauBeviale is back! Visitors to BrauBeviale will discover 

many fascinating new technologies and applications to 

improve their daily business. These include: optimizing 

parts of their brewing or beverage operations, energy and 

resource conservation, an effective market presentation 

of their products and functional improvements to existing 

equipment. Any list of new options may include standalone 

machines that can easily be integrated into existing 

operations. Our preview starts on page 30 


Cover Story 

Complete Transparency During the Beer 

Fermentation Process 

Anyone who opens a bottle of their favorite beer knows what kind of taste experience to 

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

in which fermentation in particular must be precisely controlled. The QWX43 multisensor 

fermentation monitor from Endress+Hauser enables live tracking of the fermentation 

process by combining various measurement methods with digital technologies. 

by JULIA ROSENHEIM& TIM SCHRODT 

Water, malt, hops and yeast. These basic 

ingredients are common to all types 

of beer. During the brewing process 

however, a wide range of parameters 

must be observed. Beginning with the 

preparation of the wort, fermentation 

plays an especially central role here. The 

prerequisite for optimal fermentation of 

the wort is a high-quality and repeatable 

process control system. 

In order to monitor and control the 

fermentation process, samples are often 

drawn manually once or twice a day. 

This normally occurs at the brewery 

using a handheld density measurement 

instrument. The samples are also 

sent to a lab on a frequent basis. The 

disadvantages are apparent. The brewer 

or its on-site employees need 15 to 30 

minutes per tank for the sampling. Even 

then, it only offers a snapshot of the 

fermentation process. Another issue 

is that in most cases the spindle or lab 

measurements are based on a single 

parameter, such as density, which is 

not sufficient to measure the extract 

content and the actual ethanol content 

that forms during fermentation. 

The result is that these parameters, 

as well as the degree of fermentation, 

must be determined with approximate 

equations. This makes it more difficult for 

the brewmaster to carry out sustained 

and comprehensible process control. In 

addition, the lab instruments often have 

to be recalibrated and adjusted, which 

involves more effort. 

How technology reduces the 

effort for the brewer 

With the QWMX43 fermentation 

monitor, instrumentation specialist 

Endress+Hauser developed a solution that 

reduces the effort for the brew master 

and provides a reliable analysis of the 

fermentation process at the same time. 

The multisensor instrument is mounted 

directly on the fermentation tank and 

immersed in the beer. It continuously 

measures the density, ultrasound runtime, 

viscosity, and process temperature during 

fermentation. Algorithms calculate in 

real-time the relevant parameters such as 

original wort, extract, alcohol content and 

degree of fermentation. 

“The QWX43 fermentation monitor 

simplifies our daily activities. Thanks to 

this innovation, we can learn about the 

current status of our beer much easier 

and faster,” says Joachim Rogg, the 

sixth generation to run the Rogg private 

brewery, which has been producing 

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

6

Cover Story 

quality beer in Lenzkirch in the Black 

Forest region since 1846. 

The measurement data can be retrieved 

from the QWX43 fermentation monitor 

with any internet-capable device, either 

directly via the control system or by 

using the Value app in the Netilion IIoT 

ecosystem from Endress+Hauser. That 

means the brewer can monitor and 

control the fermentation process at 

any time, without having to be on-site. 

“Taking manual samples twice a day 

with the spindle, which only provides 

a snapshot of the highly-dynamic 

fermentation process, does not allow us 

to achieve such accuracy, not even in 

combination with a laboratory analysis,” 

says Rogg in describing the precise 

measurement values provided by the 

QWX43 fermentation monitor. 

The calibration and adjustment effort 

is eliminated as well. Using data saved 

in the Netilion platform, it’s also 

possible to compare a specific batch 

of beer to a reference batch during 

the process and directly react to 

The QWX43 fermentation monitor is mounted directly on the fermentation tank and immersed in the beer. 

deviations. Other advantages can be 

gained, such as maximizing the capacity 

of the fermentation tank through 

precise cooling or automatic in-tank 

carbonization, all without extensive effort 

and with the reliability of measurements 

running in the background. 

Barbara Lohmeier also relies on the 

QWX43 fermentation monitor at her 

brewery. “Thanks to this technology, I 

reduced the production effort by around 

10 percent,” said the head of Bräu z’Loh, 

which brews its beer in accordance with 

the Bavaria purity law of 1516. “I can use 

Barbara Lohmeier explains the fermentation process to one of her apprentices using the QWX43 fermentation monitor. 

drinkworld Technology + Marketing · November 2023 

7

Cover Story 

the time gained to devote more effort 

to our sales activities.” The QWX43 

fermentation monitor also helps her 

offer the three apprentices the best 

possible training. Using the detailed 

graphics and curves, Lohmeier can 

provide the trainees insights into the 

fermentation process and visually 

explain the workflows. 

Time to replace the yeast? 

The instrument provides the 

answer. 

Another example of potential process 

improvements through the QWX43 

fermentation monitor is the optimized 

utilization of the brewing yeast. 

Observing the pitching yeast is an 

important aspect here. The pitching 

yeast makes a crucial contribution to 

the productivity of the fermentation, 

the behavior during maturation and 

preservation of the desired quality. The 

risk of degeneration of the pitching 

yeast therefore must be detected 

at an early stage. Furthermore, it’s 

known from literature that yeast can 

be stressed particularly when using 

cylindrical conical fermentation tanks, 

which are considered efficient. The 

convection caused by the formation of 

CO 2 

leads to delayed settlement, so that 

the fermentation activity of the yeast 

decreases from batch to batch and must 

be changed more often compared to 

traditional fermentation processes. 

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

and faster,” says Joachim Rogg. 

Using the Netilion app, Brewer Joachim Rogg can retrieve the measurement values from the QWX43 

fermentation monitor at anywhere and from anywhere. 

Today, the quality of the pitching 

yeast can be characterized thanks to 

hygienically and technically mature 

process control steps, such as 

evaluating the ethanol formation rate, 

fermentation speed, the formation 

of common metabolic byproducts or 

the consumption of nutrients during 

fermentation. How these indicators 

run their course, both before and after 

the main fermentation process, is 

highly interesting. “With the QWX43 

fermentation monitor you immediately 

see when something is not right with the 

degree of fermentation, such as when 

adding dry yeast,” says Joachim Rogg. 

“You can then stop the process at an 

early stage and replace the yeast.” 

How can the process data from the 

QWX43 fermentation monitor be utilized 

to characterize the pitching yeast? The 

detailed and repeatable measurement 

values are reliable indicators of the 

ethanol formation and nutrients 

depletions. In addition, the increase 

in the number of yeast cells at the 

beginning of the process can be inferred 

by observing the increase in viscosity 

of the medium. By comparing current 

process data with data from previous 

fermentation processes, thresholds 

can be defined to manage reutilization 

of the yeast. Rather than replacing 

the brewers’ know-how, the QWX43 

fermentation monitor supports their 

activities - just like with Joachim Rogg 

and Barbara Lohmeier. “I can now track 

the fermentation process with pinpoint 

accuracy, even if I’m sitting in my office 

or at home,” says Lohmeier. “I save 

time but can still be sure that the entire 

process is running as it should.” 

The Authors 

Julia Rosenheim is Product Owner GIL Innovation 

Lab at Endress+Hauser Level+Pressure 

Tim Schrodt is Industry Manager, Food & 

Beverage, at Endress+Hauser Germany in Weil 

am Rhein 

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Ingredients 

“Caffeine Alone is Not Enough”: 

Reinventing the ‘Energy Drink’ for a 

Modern Lens 

by FREDRIK HJELMQVIST 

Modern life is demanding as many know. 

Work, education, childcare, commuting, 

exercise and even – occasionally – just 

having fun, for consumers today it can 

feel like they need an endless reservoir 

of energy, just to make it through the 

day. It’s unsurprising then, that energy 

drink sales are on the rise. The global 

energy drinks market is projected to 

grow at a CAGR of 8% over the next 

decade, reaching a value of $108 billion 

by 2031. Energy boosting beverages are 

as popular as ever, but is caffeine content 

alone enough to excite consumers? The 

holistic wellness trend sweeping the 

food and beverage sector has made an 

indelible impact on shoppers’ priorities, 

blurring the lines between health, 

indulgence and functional nutrition. The 

consequence of this attitude shift for the 

beverage segment is that shoppers don’t 

just want ‘energy’ drinks, but solutions 

to give them an all-round boost with 

cognitive and mood support, as well as 

improved alertness and endurance. 

Read on as we discuss the latest 

nutraceutical trends and ingredients 

designed to promote a healthy mood and 

energize the body, and how producers 

can level up their energy drink offering 

for the modern market. 

A new view on ‘energy’ 

Despite their enduring popularity, 

energy drinks have had somewhat 

of a bad reputation in the popular 

consciousness – thought of as ‘quick 

fixes’ full of sugar, excessive amounts of 

caffeine and artificial ingredients. Even 

among university-aged young adults - 

the demographic group most likely to 

consume energy drinks – the potential 

side effects of these beverages are well 

known. According to one study, after 

consuming a traditional energy drink, 

42% of students reported experiencing 

an increased heartbeat, 36% cited 

jitteriness and 29% spoke of anxiety 

or irritability. Results like this have 

played a major role in shifting attitudes 

towards energy drinks in recent years, 

and the subsequent rise of a more 

natural, healthy approach to energy 

enhancement. 

Perhaps the biggest change here 

relates to sugar content. Excessively 

sweet foods and beverages are an 

increasing concern for consumers, and 

regulators alike, with the European 

Soft Drinks association, UNESDA, 

extending its 2025 sugar reduction 

targets by a further 10%, mirroring 

similar initiatives from food standards 

agencies around the world. In tandem 

with increased regulatory scrutiny, 

consumers are driving progress 

through their purchasing decisions. 

Close to a quarter of recent energy 

drink launches featured a ‘sugar free’ 

positioning, while 15% combined the 

claims ‘no added sugar’ and ‘natural 

energy drink’. This second point 

brings up the equally crucial factor 

of ‘naturalness’. Research from dsmfirmenich 

found that around 80% 

of beverage consumers wanted to 

know whether a product contained 

natural or artificial colorants, with 

the former achieving a significantly 

higher purchase intent. When it comes 

to the look, feel and taste of energy 

drinks designed for a contemporary 

audience, brands clearly need to focus 

on blending naturalness with that all 

important low-sugar positioning. 

Attitudes are also in flux regarding 

the functional side of energy drinks. 

Consumers still want their caffeine 

fix, but a simple, short-term energy 

boost is no longer enough for some. 

Digestive health and immune support, 

for example, were cited as the most 

appealing functional beverage benefits 

by more than 70% of consumers in a 

recent Global Data survey, while Mintel 

found that almost a third of energy 

drink consumers would be motivated 

to buy a product proven to promote 

brain health. Vitamin and mineral 

content too is a central purchase 

driver in the energy drink segment, 

both in terms of classic inclusions 

like fatigue-fighting B vitamins, and 

familiar favorites like vitamin C. The 

10

Ingredients 

energy drink market is entering a 

whole new era of dynamism, creating 

exciting opportunities for beverage 

manufacturers. What brands need now 

is the right, high-quality ingredients to 

address evolving consumer priorities 

around taste, color, sugar content and 

functionality. 

The fundamentals: Taste, 

texture and color 

It’s been said a thousand times; taste 

is king. No matter how revolutionary 

a beverage’s proclaimed benefits are, 

if it cannot deliver a delicious flavor 

and attractive sensory experience, 

consumers simply won’t come back for 

more. The challenge for today’s energy 

drink formulators is balancing taste 

against consumer expectations for 

a natural and low-sugar positioning. 

Here we’ve seen plant-based prebiotic 

fibers and, more recently, fermented 

sweetening options come to the fore as 

a natural solution to creating a great 

taste, without excess added sugar. 

Nature is similarly a key inspiration 

in the realm of colorants. Ingredients 

like β-Carotene – a family of carotenoid 

pigments – for instance, have been 

used to great success to bring vibrant 

red, orange and yellow hues to 

beverages, the natural way. 

There are even plant-derived solutions 

for improving product texture – an 

aspect too often overlooked in energy 

drink formulation. Hydrocolloids 

such as pectin are an invaluable tool 

for enhancing the appearance and 

mouthfeel of ready-to-drink beverages, 

imbuing drinks with a smooth texture 

that lets star flavors shine and ensures 

all active ingredients are thoroughly 

suspended. 

The main event: Energy 

boosting ingredients 

The clue is in the name – ‘energy’ 

drinks, even naturally positioned, 

multifunctional ones, still need to 

provide consumers with a much-needed 

boost. Caffeine and, to a lesser extent, 

B vitamins remain the front runners in 

this space, but producers have begun 

exploring the potential of alternative 

energy enhancers. Proteins (including 

collagen peptides) and amino-acids 

have been shown to contribute to 

increased satiety, as well as sports 

recovery benefits like reduced muscle 

soreness, while vitamin-like substances 

like Coenzyme Q-10 help support a 

healthy cardiovascular system. 

Building out the nutrition 

profile: Additional functional 

ingredients 

As mentioned above, consumers 

are looking for more than ‘empty 

energy’ from their beverage choices. 

From CBD to yerba mate extract, 

adaptogens to vitamins, the wide 

array of functional ingredients we’ve 

seen added to energy drinks has 

gone a long way towards shifting the 

segment’s ‘unhealthy’ reputation. The 

crucial point to remember here for 

drinks manufacturers is not just what 

ingredients to include, but how they 

are incorporated. Not all trending 

ingredients are easy to blend into a 

beverage format, requiring careful 

management of sweetening solutions, 

texturizers, energy-boosting inclusions 

and functional extras to create the 

ideal end product. It’s here where the 

help of an experienced ingredients 

partner can add real value. 

Single supplier, multiple 

benefits 

To stand out in the increasingly 

competitive energy drinks space, 

brands need more than just a supplier 

– they need a strategic partner. The 

most experienced players operating 

in food and beverage ingredients 

today offer concept development 

support, formulation expertise, 

regulatory and marketing advice and 

efficiency improvements, as well as a 

comprehensive portfolio of sciencebacked 

solutions. Just as caffeine alone 

isn’t enough for today’s consumers, 

single-ingredient suppliers should not 

be the first choice for beverage brands 

looking to cement their position in 

the energy drink market. At dsmfirmenich, 

we strive to be this ‘onestop-shop’ 

for our customers, helping 

them work smarter at speed to create 

the next energy drink sensation. 

The Author 

Fredrik Hjelmqvist is Senior Vice President 

Beverages & More at dsm-firmenich 

1) Global Opportunity Analysis and Industry 

Forecast, 2020-2031, Allied Market Research 

2) Ghozayel M, Ghaddar A, Farhat G, Nasreddine 

L, Kara J, Jomaa L. Energy drinks consumption 

and perceptions among University 

Students in Beirut, Lebanon: A mixed 

methods approach. PLoS One. 2020 Apr 

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

pone.0232199. PMID: 32353017; PMCID: 

PMC7192412.3) 

3)Ibid, Ghozayel et al, Energy drinks consumption 

and perceptions among University 

Students in Beirut, Lebanon 

4) UNESDA, Soft drinks industry’s sugar 

reduction commitments across Europe, 

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

committed%20to%20reduce,milk%20 

based%20and%20hot%20beverages 

5) Mintel GNDP database, accessed March 

20226) 

6) Future Market Insights, Soft drinks industry’s 

sugar reduction commitments across 

Europe, September 2022, https://www. 

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

medium=ppc&utm_source=adwords&utm_ 

medium=ppc&id=5&gclid=CjwKCAjw38SoBh- 

B6EiwA8EQVLtCoM9MUCAY62vk0dM8OqDc 

BzECHy7n9Ks5SeLddNCs0fZgGigbr5BoCKDwQAvD_BwE 

7) Global coloration study, dsm-firmenich 

2021 

8) GlobalData, 2021 Q2 global consumer survey 

9) A year of innovation in sports and energy 

drinks, Mintel 202010) 

10) Moon J, Koh G. Clinical Evidence and 

Mechanisms of High-Protein Diet-Induced 

Weight Loss. J Obes Metab Syndr. 2020 Sep 

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

PMID: 32699189; PMCID: PMC7539343 

11) Kuwaba K, Kusubata M, Taga Y, Igarashi H, 

Nakazato K, Mizuno K. Dietary collagen peptides 

alleviate exercise-induced muscle soreness 

in healthy middle-aged males: a randomized 

double-blinded crossover clinical trial. J 

Int Soc Sports Nutr. 2023 Dec;20(1):2206392. 

doi: 10.1080/15502783.2023.2206392. PMID: 

37133292; PMCID: PMC10158542. 

12) Saini R. Coenzyme Q10: The essential nutrient. 

J Pharm Bioallied Sci. 2011 Jul;3(3):466- 

7. doi: 10.4103/0975-7406.84471. PMID: 

21966175; PMCID: PMC3178961. 


11

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Ingredients 

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this November 

IN-PERSON 28-30 November, Frankfurt, Germany 

fi-europe.eu/harnisch23 

12

Ingredients 

Synergy Flavors Celebrates 140 Years of 

Flavor Extraction Expertise in Italy with 

New Hop Essences Range in Europe 

Synergy Flavors is introducing a new 

range of hop essences to celebrate 140 

years of flavor extraction at its site in 

Trieste, Italy. Synergy acquired the site, 

formerly named Janoušek, in 2018, to 

expand its European footprint and to 

maintain and build on the organisation’s 

reputation for high quality extracts and 

natural flavorings. 

The hop essences have been developed 

at the site in Trieste, a result of the Italian 

team’s heritage in flavors and extraction 

of natural ingredients combined with 

the expertise of Synergy’s colleagues in 

the US. The essences, which are suitable 

for both alcoholic and non-alcoholic 

beers, are the newest addition to the 

Synergy Pure range, and are currently 

available in three varieties: Chinook, an 

earthy sweet hop which is well suited 

to ales and stouts; Centennial, which 

possesses floral and tropical notes, 

suited to pale ales, IPAs and bitters; and 

a hop variety from Slovenia (SL) that is 

best paired with pilsners and lagers due 

to its earthy notes and floral and fruity 

aromas. 

The hop essences comprise only hops 

and water to ensure a clean taste 

delivery without any added bitterness, 

and can also be used to mitigate the 

overly-sweet notes which can sometimes 

be present in non-alcoholic beers. 

The steam-distillation process used to 

extract the hop essences can help save 

time, reduce costs, and improve yield 

compared to traditional dry-hopping 

processes. The essences are declarable 

on-pack as natural hop extract. 

Janoušek opened its doors in October 

1883, as one of the world’s first suppliers 

of herbal extracts and natural flavorings. 

After 135 years of serving customers 

across Italy and continental Europe, 

Janoušek was acquired by Synergy 

Flavors, part of the Carbery Group, in 

2018. Synergy Italy has a firmly rooted 

connection to the community of Trieste, 

where it continues to deliver sustainable 

initiatives and provide employment 

opportunities. The Mayor of Muggia, 

Paolo Polidori, is attending the local 

140-year anniversary celebrations at 

the Synergy site to thank the company 

for its long-standing contribution to the 

area. 

As well as enhancing Synergy’s global 

portfolio of flavorings and essences, the 

Trieste operation also supports Carbery 

Group in its dairy and nutrition market 

offering, enabling Synergy to provide 

local support in Continental Europe, 

while improving access to the Middle 

East and North Africa. 


13

Ingredients 

Since the acquisition, Synergy Italy has 

achieved strong growth, with an 82% 

increase in sales revenue between April 

2018 and June 2023. The team has also 

grown by 64% in the same period, with 

minimal staff turnover following the 

acquisition. 

Eric Zabiolle, Managing Director and 

Head of Sales Europe, Synergy Italy, 

comments: “We are very excited to 

be celebrating such an important 

anniversary in our company’s history. 

From the traditional extraction 

techniques employed by Janoušek 

that are still in operation today, to the 

modern steam distillation extraction 

process which we used to develop 

our hop essences, Synergy is proud 

to showcase its Italian heritage and 

craftsmanship. We look forward to 

continuing to serve food and beverage 

customers around the region and 

supporting Synergy’s global operation 

with Italian-made essences and 

flavors.” 

Sebastiano Pagano, CEO, Synergy 

Flavors Europe, comments: “140 

years is an impressive milestone in 

any company’s history, and to still be 

helping customers internationally with 

their flavor requirements is testament 

to the passionate and skilled people 

who have been part of the company’s 

journey over the years. We continue to 

invest in Synergy Italy and look forward 

to another 140 years of innovative taste 

solutions.” 

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Ingredients 

The International Brewing 

& Cider Awards 

The Oscars of the international brewing 

and cider world since 1886. 

The world’s most historic international beer and cider 

competition, the International Brewing & Cider Awards 

is expanding. For the first time in its 137-year history, 

the Awards will take place in Manchester, UK in March 

2024, which will see industry professionals gather to 

celebrate the extraordinary and well-crafted beers 

and ciders from all corners of the world. 

The Awards will be accompanied by a public festival – 

The International Brewing & Cider Festival – a two-day 

ticketed event for the public, showcasing the range of 

beers and ciders entered into the competition from 

around the globe. 

Founded in 1886, The International Brewing & 

Cider Awards takes place every two years and has 

been the gold standard in rewarding the passion 

and craftsmanship of breweries and 

cidermakers worldwide. 

Brewers and cidermakers are encouraged to 

submit their finest beers and ciders for evaluation by 

a panel of global judges, who are all practicing 

brewers and cidermakers. 


15

Ingredients 

Drinking for your Health 

by DONNA BERRY 

“Food as medicine” is gaining 

momentum as consumers take health 

into their own hands. In response, 

beverage formulators are exploring the 

use of functional ingredients. Some 

have scientifically proven benefits, while 

others have a healthful halo that has 

been in place since the dawn of time. 

And with some functional ingredients, 

real benefits are yet to be determined. 

Regardless, today’s consumers wants 

in. They are raising their glass, can, cup 

or bottle and making a toast to their 

wellness journey. 

Beverages as delivery vehicle 

Functional foods come in varied formats; 

however, the number-one delivery 

vehicle for functional ingredients is 

beverage. Providing that the functional 

ingredients dissolve, beverages allow for 

a homogenous solution with a specified 

amount of the functional ingredient. 

Juices and smoothies packed with 

vitamins and antioxidants fueled this 

trend, which is now led by energy, with 

immunity gaining momentum. 

The top-tier functional ingredients are 

fairly mainstream. The most common 

is caffeine, followed by superfoods 

such as blueberries and spinach, then 

electrolytes, antioxidants, probiotics 

and added protein, according to a survey 

of 2,000 internet users aged 18 or older 

conducted by Kantar Profiles/Mintel in 

December 2022. 

“While their functionality may be a 

known added benefit, they may not 

always be the intentional catalyst to 

consumption,” according to said Doug 

Resh, director-commercial marketing, 

T. Hasegawa USA, Cerritos, California. 

“Conversely, nascent functional 

ingredients, like prebiotics, melatonin or 

adaptogens, may be sought out for their 

benefits among their niche audiences.” 

Consumer preferences for “added 

functional benefits” vary by gender. 

Skin support was important to 58% of 

women vs. 44% of men, while muscle 

recovery was important to 44% of 

men vs. 35% of women, according 

to Kerry’s “Functional Forecasting: 

The Role and Relevance of Health- 

Enhancing Ingredients in Beverages 

and Supplements” report. Immune 

support, however, was universal, with 

53% saying they would drink beverages 

that contained ingredients specific to 

immune support. 

Some of the micronutrients gaining 

traction in new beverages are botanicals, 

some of which are described as 

adaptogens, as well as nootropics. The 

latter is a term with the Greek translation 

of “towards the mind” and refers to 

compounds that directly or indirectly 

influence cognitive brain function. 

Examples include ashwagandha, 

citicoline and green tea extract. 

Adaptogens, on the other hand, are a 

class of non-toxic herbs, mushrooms 

and minerals known to boost the 

immune system and help the body fight 

off the effects of stress. These plantbased 

compounds have been used for 

centuries in Chinese and Ayurvedic 

healing traditions. Ginseng, for example, 

is said to regulate the body’s response 

to physical or mental stress. 

Ashwagandha is one of the fastestgrowing 

nootropics in the market. It 

is an evergreen shrub found in India, 

Africa and parts of the Middle East 

that has long been used in Ayurvedic 

medicine to increase energy, improve 

overall health and reduce inflammation, 

pain and anxiety. 

With all of these ingredients, proper 

dosing is necessary for the consumer 

to reap any purported benefits. This 

is why most applications are sold as 

individual servings in order to guarantee 

a specified amount of the compound. 

Recent innovations 

Ashwagandha is one of five key 

ingredients in Juni, a new sparkling tea 

brand. Each can of Juni is infused with 

what the company calls its “super-5” 

16

Ingredients 

blend, which consists of green tea, lion’s 

mane, acerola cherry, reishi mushroom 

and ashwagandha. Juni has zero 

sugar and contains only five calories. 

The product was designed to provide 

calmness to the mind, a refreshing 

vitality to the body and a burst of 

brightness to the day, according to 

Radhi Devlukia, co-founder. 

San Diego, California-based Geno 

develops and scales sustainable 

materials derived from plant-based 

feedstocks instead of fossil fuels. The 

company has entered the functional 

foods space with a natural (R)-1,3 

butanediol that is a palatable, affordable 

and effective ketogenic ingredient, 

according to Terry Kitagawa, nutrition 

product development manager. It 

offers a fast and easy way to raise betahydroxybutyrate 

(BHB) ketone levels, 

the primary energy source made in the 

body during ketosis. 

Studies have shown that ketone 

supplementation elevates BHB levels, 

providing a readily available energy 

source that can help boost mental clarity 

and athletic performance. Beverages 

are a popular application. The ingredient 

is made from plant sugars using Geno’s 

sustainable, proprietary fermentation 

process. It is vegan and also free of 

caffeine, gluten, salt and sugar. 

Vitanav Inc., Washington, D.C., for 

example, uses natural (R)-1,3 butanediol 

in Kenetik, a ketone energy drink that 

has been shown to increase brain activity 

associated with focus and creativity by 

17%. Kenetik contains no sugar and no 

caffeine and is flavored with fruit and 

sweetened with allulose and stevia. 

Mainstream juices and smoothies are 

now adding functional ingredients that 

support immunity. Uncle Matt’s Organic, 

Clermont, Florida, for example, is 

rolling out Superfruit Punch. It’s made 

with dark sweet cherries, blueberries 

and black elderberry. The antioxidantboosted 

beverage is just 45 calories per 

8-ounce serving and has no cane sugar, 

preservatives or added flavors. 

Earlier in the year, the company debuted 

Ultimate Wellness Juice Shots in two 

varieties, both containing live probiotics, 

vitamins C and D, and zinc. The 

“Defense” variety combines orange and 

pineapple juices with 500 milligrams of 

anti-inflammatory whole root organic 

turmeric, along with black pepper, which 

has been shown to assist with turmeric 

absorption. “Immune” is orange juice 

packed with black elderberries. 

“Today’s consumer is looking to 

beverages as a convenient and tasty way 

to supplement key nutrients,” said Matt 

McLean, founder and chief executive 

officer of Uncle Matt’s Organic. 

Natalie’s Orchid Island Juice Co., 

Fort Pierce, Florida, has added freshsqueezed 

tomato juice enhanced with 

reishi mushrooms to its lineup. The reishi 

mushroom is associated with a variety 

of potential health benefits, including 

boosting the immune system, reducing 

risk of certain cancers, reducing 

depression and fatigue, among others. 

This functional, perishable juice joins 

others from the company. Resilient 

Juice, for example, is an immuneboosting 

blend of vitamin C-packed 

blood oranges, elderberry, turmeric and 

ginger. Aura Juice is a blend of blood 

orange juice and strawberry puree 

enhanced with ashwagandha. 

Chicago, Illinois-based 120/Life, has 

developed a functional juice marketed 

under the same name. It is made with 

only six natural ingredients, each shown 

in clinical studies to improve blood 

pressure numbers. They have properties 

similar to many of the same medications 

prescribed by doctors, according to the 

company. 

For example, many doctors will prescribe 

a diuretic as a first medication against 

high blood pressure. 120/Life contains 

hibiscus, which is a natural diuretic 

that retains potassium. Doctors 

also often prescribe an angiotensinconverting-enzyme 

(ACE) inhibitor. The 

pomegranate in 120/Life is a natural 

ACE inhibitor. 


17

Ingredients 

“This is a beverage with a purpose,” said 

Ira Antelis, founder. “It allows individuals 

to easily and conveniently consume in 

the name of their health.” 

The other ingredients include tart 

cherry, which has a deep, rich flavor, 

and serves as a potent source of 

anthocyanins, which are known for 

their anti-inflammatory and antioxidant 

properties. This helps alleviate muscle 

soreness and support joint health. 

Cranberry contains an abundance 

of phytochemicals and supports 

urinary tract health. Beetroot is an 

earthy vegetable that is a nutritional 

powerhouse. It is packed with nitrates 

that promote healthy blood flow and aid 

in maintaining optimal blood pressure 

levels. And lastly, magnesium, which 

is known as nature’s calming mineral, 

plays a vital role in more than 300 

enzymatic reactions within the body. 

Magnesium supports muscle and nerve 

function, reduces fatigue and promotes 

relaxation. Together, these ingredients 

work synergistically to provide a natural 

and effective solution for individuals 

seeking to manage their blood pressure 

without compromising taste or 

convenience, according to Antelis. 

Sports enthusiasts and athletes have 

their own specific dietary desires in the 

beverages they consume before, during 

and after activity. While refuel, replenish 

and rehydrate are the basis of most 

products, the category continues to 

evolve as science advances. 

“The sports nutrition category is huge, 

yet there is a major void in plant-based 

proteins that can effectively meet an 

elite athlete’s needs to build muscle 

and fuel recovery,” said James Wilks, 

founder of FȲTA (pronounced as “fightah”), 

a portfolio of high-performance 

sports nutrition powders made from 

upcycled barley protein. 

The protein comes from St. Louis, Missouribased 

EverGrain, AB InBev’s sustainable 

ingredient business. EverGrain’s team 

of scientists spent nearly a decade 

developing proprietary technologies, 

production processes and techniques to 

transform spent barley grain, a nutritious 

byproduct of the brewing process, into 

a high-quality protein ingredient that 

is soluble and viscous without being 

gritty or bitter. Research shows that its 

bioavailability, digestibility and speed 

of absorption makes it appropriate for 

sports and nutrition beverages, according 

to the company. 

Wilks said that upcycled barley protein 

enabled him to finally realize his vision 

for creating a line of plant-based 

performance products. A serving 

contains 30 grams of protein, along with 

3 grams of fiber and only 1 gram added 

sugar with zero artificial ingredients, 

flavors or preservatives. It was designed 

to contain all of the essential amino acid 

amounts needed for optimal muscle 

build, growth and recovery and has one 

of the highest, fastest protein absorption 

levels. 

Another recent sports nutrition 

innovation comes from Nuritas, Dublin, 

Ireland, a company using artificial 

intelligence to identify, unlock, clinically 

test and patent peptides. The technology 

turns peptides into powerful and precise 

ingredients that elevate natural efficacy 

of proteins. 

Nuritas teamed up with GNC, Pittsburgh, 

Pennsylvania, to launch Beyond Raw 

Dynamic Whey High-Tech Protein 

enhanced with PeptiStrong. PeptiStrong 

is Nuritas’ advanced plant-based solution 

for muscle recovery. These patented 

plant peptides augment the functions of 

whey proteins. They have three proven 

actions: boost muscle protein synthesis, 

reduce markers associated with muscle 

breakdown and decrease exerciseinduced 

inflammation. As a result, users 

experience more effective workout 

benefits, shorter recovery times and 

reduced muscle fatigue, according to 

Nora Khaldi, founder and chief executive 

officer of Nuritas. 

“Consumers can expect to experience 

a reduction in fatigue in the days after 

training,” said Khaldi. “This enables 

gym-goers to train better, and to train 

more often; helping them to reach 

their personal best. Whey provides the 

building blocks while peptides provide 

the cell-signal to help the body make the 

best use of nutrition and superpower 

the results.” 

Resh concludes, “Consumers are thirsty 

for even more. They are seeking easy and 

versatile ways to achieve health goals 

through meals, snacks and anything in 

between.” 

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. 

18

Processed Dates: Natural Sweetening 

Alternatives 

Ingredients 

Tunisia is one of the largest date 

exporters in the world. More than 200 

different date varieties grow in Tunisia, 

the most widespread being the Deglet 

Nour variety. Although the focus of 

Tunisian agriculture is on the export of 

fresh dates, the offer of processed dates 

is also growing. Dates can be processed 

into a variety of products: Syrup, 

powder, paste, juice from the fruits. The 

kernels can also be used to produce 

oil and coffee substitutes. The sugar 

alternatives such as date paste, powder 

and syrup impress with their taste 

and nutritional profile. The PAMPAT 

Tunisia project, implemented by the UN 

Industrial Development Organization 

(UNIDO) and financed by the Swiss State 

Secretariat for Economic Affairs (SECO), 

supports the marketing of date products 

on the national and international market 

together with other partners from the 

private and public sector. At this year's 

Anuga in Cologne, PAMPAT Tunisia 

organised a cooking show together with 

the Tunisian export promotion agency 

CEPEX to demonstrate the taste and 

uses of processed dates. 

2nd choice dates that cannot be sold as a 

fresh product are processed into natural 

sweeteners. Date syrup, for example, also 

contains minerals and vitamins from the 

date fruit compared to ordinary sugar 

(sucrose). Deglet Nour dates are rich 

in potassium, but also contain calcium, 

magnesium and B vitamins. Another 

advantage: date syrup has significantly 

fewer calories than sucrose. The date 

products consist mainly of fructose and 

retain the typical date flavor. Date syrup 

tastes less sweet than sugar and is good 

for sweetening mueslis and desserts, 

for example, but also as an ingredient in 

smoothies and mixed drinks. 

"We like to use alternative sweeteners 

in our recipes," says star chef Julia 

Komp from Cologne ("Sahila") at 

Anuga. "Especially if they contain 

valuable nutritional values in addition 

to the sweetness. Date syrup is 

also vegan and thus a good honey 

alternative. We appreciate date 

sweetness, also because it gives 

dishes an oriental touch." Date syrup 

is a good alternative to honey, maple 

syrup, agave syrup, sugar beet syrup 

etc. In the production process, dates 

are cooked and the date juice is 

extracted. The juice is then boiled 

down to syrup. 

Date products are still little known, 

but there is great potential because 

alternative natural, healthy and vegan 

sweeteners are in demand. "Almost 

one in three dates is not suitable for 

marketing as fresh dates”, explains 

Nuria Ackermann, Chief Technical 

Advisor of the PAMPAT Project (UNIDO). 

"And this proportion of 2nd choice dates 

will increase as global warming will 

reduce date quality. But with processed 

dates and the wide range of products, 

Tunisia has an opportunity to develop 

a new segment and add value. Through 

processing, 2nd choice dates can 

increase in value by five times." 

Examples of date products - their use and production: 

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

product with a production volume of around 10,000 tons 

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

Dates are blanched and kneaded in hot water, then cooked at low heat and crushed 

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

cleaning, pitting, drying at 70° C, grinding and sieving the dates 

• Liquid sugar: Alternative to sugar with a neutral taste, sweetener with high sweetening 

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

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

decolorised and concentrated by evaporation at 70° C. 

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

which is boiled down to syrup 


19

Fi Europe 

Step into a World of Ingredients at Fi 

Europe 2023 

The tastemakers of the world will come together when Fi Europe returns to Frankfurt from 

28-30 November. 

Food & beverage professionals are 

invited to step inside a microcosm of 

the ingredients world at this year’s Fi 

Europe. With 135 countries represented, 

over 25,000 visitors and 1,200 exhibitors 

are expected to come together under 

one roof, resulting in a rich, immersive 

opportunity to experience the energy of 

invention and profitable connection. 

This year’s event blends real-world 

and digital interactions through the 

Fi Europe Event Platform, which will 

be open online pre- and post-show, 

extending the possibilities for exhibitors 

and visitors to discover new business 

opportunities, connect with the right 

people and be inspired by the latest 

industry trends and innovations. It also 

allows attendees to maximize their time 

in Frankfurt and prepare for the onsite 

event by planning a personalized 

agenda, bookmarking sessions they 

want to attend and reaching out to 

suppliers to set up meetings. 

Fi Europe’s winning formula combines 

a bustling show floor with an insightful 

conference line-up. In the exhibition 

hall, attendees can access an unrivalled 

breadth of products spanning the entire 

food & beverage supply chain. The 

global exhibitor base includes many 

high-profile names, from all parts of the 

food and beverage industry. 

The Future of Nutrition Summit (27 

November) and Fi Europe Conference 

(28-29 November) will provide 

exclusive, paid-for content that cannot 

be accessed elsewhere. It is focused 

on addressing current challenges and 

identifying immediate opportunities 

in the F&B industry. Its stellar speaker 

line-up includes Kalina Doykova, Senior 

Research Analyst at Euromonitor 

International, and Cyrille Filott, Global 

Strategist at Rabobank. 

The Future of Nutrition Summit offers a 

deep dive into disruptive technologies 

and solutions that have the potential to 

reshape the industry. Delegates will hear 

from presenters such as Floor Buitelaar, 

Managing Partner at Bright Green 

Partners; Mario Ubiali, Founder & CEO of 

Thimus; and Christine Gould, Founder & 

CEO of Thought For Food. Free-to-attend 

content will be offered at the Innovation 

Hub and Sustainability Hub. 

Yannick Verry, Brand Manager, Food Ingredients 

Europe and Americas 

The growing importance of sustainability 

as an industry challenge will be reflected 

in the event highlighting issues such 

as sustainable sourcing, labels and 

transparency, regulatory compliance, 

ESG, gender equity, and more. As 

part of its ongoing commitment to 

sustainability, Informa has recently 

partnered with the international civil 

society organisation Solidaridad. 

Through the Sustainability Hub, visitors 

can find out how Solidaridad’s work 

in creating sustainable supply chains 

globally can help with ethical and 

sustainable ingredient sourcing. 

In addition to the numerous informal and 

impromptu interactions that an industry 

gathering on this scale provides, there 

will be several organized networking 

opportunities. Data-driven matchmaking 

offers a scientific approach to making 

connections, and female professionals 

can look forward to inspiring others and 

being inspired at the popular Women’s 

Networking Breakfast. 

As well as encouraging diversity 

in all forms, Fi Europe champions 

20

Fi Europe 

innovation and excellence through its 

award programmes. The Fi Innovation 

Awards celebrate individuals and 

businesses breaking new ground and 

making a difference in the industry. 

They culminate in an evening awards 

ceremony held on Tuesday, 28 

November. The Startup Innovation 

Challenge offers a springboard for 

young companies with disruptive 

potential. Attendees can watch these 

startups pitch their concepts to a panel 

of investors, accelerators and influential 

industry players at the Innovation Hub 

on 28 November. 

Yannick Verry, Brand Manager, Food 

Ingredients Europe and Americas, says: 

“This year’s Fi Europe includes all the 

ingredients that food and beverage 

tastemakers need to innovate and grow 

their businesses, from expert content 

sessions to targeted networking 

opportunities and a show floor 

brimming with ideas. I am very excited 

about the collective transformational 

power of all of these elements and 

cannot wait to see what creativity and 

connections ensue from this melting 

pot of talent.” 

A Leap Forward in Beverage Carbonation 

Technology 

The cutting-edge Armfield FT102XA 

miniature scale carbonator and filling 

system will be shown at Fi Europe at 

Booth 3.1 B140 and is ready to amaze 

the industry. With a remarkable 25 years 

of expertise in carbonation, Armfield 

proudly stands at the forefront of 

this game-changing technology. The 

precision and consistency it brings to 

carbonation experiments in the lab 

promises to accelerate new product 

development in unprecedented ways. 

Tailored for carbonating and filling a 

wide spectrum of beverages, including 

soft drinks, beer, milk, and juices, 

this versatile system effortlessly 

accommodates most cans, PET, and 

glass bottles. Whether you're into 

pre-mix or post-mix operations, this 

remarkable machine offers it all, with 

the added convenience of an optional 

automated syrup addition for post-mix 

concoctions. With a new CO 2 

scavenging 

system, Carbon Dioxide can be recycled 

back into the product to reduce CO 2 

consumption. 

The FT102XA Carbonator boasts a userfriendly 

installation, setup, and operation, 

thanks to its intuitive touchscreen control 

featuring a brand-new graphical interface. 

This HMI empowers you to configure 

and store various carbonation and filling 

parameters with ease. The semi-automatic 

cleaning program has also received 

enhancements, ensuring swift readiness 

for your next product or formulation. 

What's even more exciting is that 

combining the FT102XA with the FT104X 

opens doors to invaluable insights for 

scaling up to pilot or production plant 

levels, revolutionizing the pace of new 

product development. In the realm 

of carbonation and filling, Armfield is 

leading the way with the FT102XA, an 

innovation that promises to redefine 

your beverage creation process. 

Armfield Ltd make a range of 

miniature-scale research equipment 

for the food and beverage industry 

including UHT/HTST processors, ice 

cream and margarine makers, spray 

dryer/chillers, rapid extractors, edible 

oils processors, aseptic fillers, and 

homogenisers. 


21

Fi Europe 

Sustainable Production of High-Quality 

Extracts with Carbon Dioxide 

Natural extracts are widely used in food production. They are valued for their aroma, used 

as a natural colouring ingredient and in food supplements, for example, for their healthpromoting 

properties. The range of extracts from developing and emerging countries is 

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

a project of the German Federal Ministry for Economic Cooperation and Development 

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

specialise in the production of high-quality extracts. They utilise indigenous plants and 

regional agricultural products, such as ginger, turmeric, black cumin, coriander, cardamom 

and coffee. Among them are companies which use the CO 2 

extraction method to obtain 

extracts from the raw plant material. “Apotec Bay Botanical Solutions” from Egypt and 

“Actifs Préciuex” from Tunis are two companies that use the CO 2 

extraction, which will 

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

Frankfurt at Booth 4.0 F202. 

Extraction under pressure 

CO 2 

extraction uses carbon dioxide as 

a natural and environmentally friendly 

solvent. In the extraction process, CO 2 

is used in the so-called “supercritical” 

state of aggregation. In this state, CO 2 

has the characteristics of both a gas and 

a liquid. Heated and compressed under 

very high pressure, the CO 2 

penetrates 

the smallest pores of the raw material 

and dissolves out the desired substance. 

By lowering the pressure and heating, 

the CO 2 

becomes gaseous again and 

volatilises completely. This is how the 

pure extract is released. The advantage 

of CO 2 

is that it is very versatile as a 

solvent. By controlling temperature and 

pressure, CO 2 

can be used for various 

extraction processes and produce very 

different extracts. 

Further development of this technology 

has made it possible to increase the 

pressure significantly, thus reducing the 

duration of the process. Hence, the use 

of CO 2 

is not only sustainable, but also 

very efficient. 

Gentle oil extraction through 

C0 2 

extraction 

CO 2 

extraction enables the production 

of a pure oil that requires little to 

no post-processing. The Tunisian 

company "Actifs Précieux" relies on this 

sustainable and energy-efficient method 

for extracting high-quality natural 

ingredients. “This environmentally 

friendly approach offers numerous 

benefits, including preservation of 

heat-sensitive components, no solvent 

residues and a longer shelf life, which 

ultimately leads to cleaner and safer 

products”, summarises Hajer Derouiche 

from “Actifs Préciuex”. The Tunisian 

company has specialised in extraction 

based on natural raw materials from 

the Mediterranean region and Africa. 

They make products out of ginger, black 

cumin, mint, coriander seed and fruits, 

and Aleppo pine seeds, among others. 

Effective separation: pure 

extracts 

“Apotec Bay Botanical Solutions” from 

Egypt uses the CO 2 

method for its 

natural extracts, such as extracts of 

coffee, capsicum pepper, black pepper, 

cardamom, cinnamon and many more. 

“The process is not only considered to 

be the cleanest and gentlest method of 

extracting. It also increases the quality 

of the final product as it provides 

effective separation of the desired 

substance from the other components 

of the plant”, says Yousra Hafez from 

“Apotec Bay”. 

Wide range of extracts with 

multiple uses 

The use of extracts in the food industry 

is manifold: They are used as natural 

flavorings, colorings and aromas. 

In addition, extracts are used for 

their nutrient profile and associated 

additional benefits. 

For example, gingerol and shogaol are 

extracted from the ginger root. Gingerol 

and shogaol are responsible for the 

pungent ginger flavour and have an antiinflammatory 

effect at the same time. 

This extract has strong, warm and spicy 

ginger aroma, with a sharp and slightly 

bitter taste. It is used in functional foods 

and beverages, among others. 

Black cumin extract is rich in bioactive 

compounds such as thymoquinone and 

essential fatty acids, including linoleic 

and oleic acids. It is used as an ingredient 

in functional foods. 

An extract with a refreshing mint aroma 

is obtained from mint of the Mentha 

Spicata plant by CO 2 

extraction. It is 

often used in the food and beverage 

industry as a natural flavouring. 

22

Marketing 

Registration Opens for the 2024 

International Brewing & Cider Awards 

Entries are now open for the 2024 

International Brewing & Cider Awards. 

Brewers and cidermakers from all 

around the globe are encouraged to 

submit their finest beers and ciders into 

the world’s most historic international 

competition of its kind. 

The International Brewing & Cider 

Awards is an unparalleled competition 

for brewers and cidermakers to have 

their products evaluated by a panel of 

commercially practicing brewers and 

cidermakers. Winners gain recognition 

on an international stage, showcasing 

their product as an outstanding example 

of its style. 

Founded in 1886, the event has become 

a global celebration of excellence 

within the brewing and cider industries, 

attracting entries from all corners of 

the world – the 2021 Awards included 

entrants from Australia, China, Japan, 

Luxembourg, South Korea, Taiwan, 

Thailand, USA and the UK. 

Brewers and cidermakers can submit 

their product into nine beer categories 

with 36 classes and three cider 

categories with 15 classes. The classes 

are differentiated by alcoholic strength 

to ensure every beer and cider has a 

place in one of the broad categories, 

including innovative variations on style 

including: Sour Beer, Special Hop, and 

Spanish Style Cider. 

For the first time in 137-years, the 

Awards, which will be held in March 2024 

at Depot Mayfield, Manchester in the UK, 

will be accompanied by a public festival 

- International Brewing & Cider Festival. 

The festival will offer a rare opportunity 

for attendees to taste such a wide range 

of local, national and international 

products, including entered and awardwinning 

beers from the Awards. 

All brewers and cidermakers who 

enter the prestigious awards will be 

provided an opportunity to exhibit at the 

International Brewing & Cider Festival 

and promote their brand and tell their 

stories to thousands of beer and cider 

enthusiasts. 

Ruth Evans MBE, Director of the 

International Brewing & Cider Awards, 

said: “The International Brewing & 

Cider Awards first took place in 1886 

and throughout this time the integrity, 

professionalism and judging standards 

of the Awards has been unswerving, 

and we continue to champion the very 

best of the international brewing and 

cidermaking world. 

“Our competition has always been there 

to support the brewing industry on a 

not-for-profit basis and throughout our 

history, we have encouraged innovation 

and diversity within the industry. Our 

wide range of categories and classes 

are testament to our ethos of ensuring 

the best beers and ciders receive the 

recognition they truly deserve, whether 

they be large volume or special niche 

products of excellence. 

“The 2024 Awards promise to be even 

more exciting than ever before with the 

introduction of a public festival, and we’re 

encouraging all brewers and cidermakers 

worldwide to enter their products as soon 

as they can, so they do not miss out on 

the chance to have their beer and cider 

recognised as the best in the world.” 

Entries for the International Brewing & 

Cider Awards close on 1 February 2024. 

The judging process will take place on 19 

– 21 March 2024 with the medal winners 

being announced on 22 March 2024, 

followed by the two-day International 

Brewing & Cider Festival. 


Processing 

How Reduced System Air Pressure 

Saves 16% Compressor Energy 

In the ever-evolving landscape of food processing, optimizing costs and reducing the 

carbon footprint have become key priorities. Reducing the system pressure of compressed 

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

configured for the lower pressure, especially the automated process valves that move 

sauces, pastes, and seasonings through the process. Valve supplier GEA is the first to 

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

valves, enabling more process operators to make this cost-effective, climate-friendly 

switch. 

Air itself may be free, but compressed 

air is more expensive than many food 

and beverage plant operators have 

realized. Energy costs are now an 

increasingly dominant cost factor and 

compressed air is regularly cited as one 

of the most expensive, least efficient 

forms of energy. According to customers 

of the valve supplier GEA, compressed 

air supply accounts for around 10% to 

15% of the total electricity bill in typical 

food processing plants, and this can add 

up to several 100,000 EUR per year in 

energy costs for compressed air alone in 

a plant. 

Low pressure – high savings 

Relevant technical and environmental 

organizations, such as the Fraunhofer 

Institute for Systems and Innovation 

Research and the German Federal 

Environment Agency, have studied the 

problem of inefficient compressed 

air systems and have identified 

significant energy savings that can 

be achieved by upgrading systems. 

Recommended improvements range 

from the installation of more energyefficient 

compressors to the use of heat 

exchangers for energy recovery and 

various programs to minimize leakage. 

One particularly promising step is to 

reduce the system pressure for the 

compressed air applications throughout 

the plant, which is a relatively simple 

and efficient strategy for both existing 

and new installations. According to 

a study carried out for the German 

Federal Environment Agency, a 1 bar 

reduction in system pressure can save 

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

and sustainability of their operations. Source: GEA 

around 8% of the electricity required 

to operate the compressor stations. 

This means that if the system pressure 

is reduced from 6 bar to 4 bar, there is 

a potential 16% savings in compressor 

electricity. 

Lower pressure also means less friction 

in the air ducts and less leakage, 

contributing to the 16% saving from 

a 2-bar reduction. Leakage losses 

typically account for about 10% of 

the total compressed air volume in 

medium-size operations, and a 1 bar 

reduction in system pressure eliminates 

about 1/8 of these losses, even without 

improving existing air leaks. Lower air 

pressure and less leakage also reduce 

the amount of laborious hygienic 

cleaning, conditioning and disposal of 

compressed air required in most food 

and beverage operations. 

24

Processing 

What does the 16% savings potential 

add up to? For an example plant in 

Germany that pays 0.30 EUR/kWh for 

its 800,000+ kWh of compressor energy 

consumption per year, the savings from 

a 2-bar reduction in system pressure 

would result in a reduction in energy 

costs of more than 40,000 EUR per year. 

Pneumatic process valves – 

how much pressure do they 

need? 

Reducing system air pressure in food 

processing plants has historically been 

difficult because the standard pressure 

used to operate pneumatic process 

valves has been set at 6 bar or higher 

to ensure safe products and processes. 

As a result, most plants today have 

their system pressure set at this 6 bar 

minimum, and most valves installed 

have been designed and implemented 

with 6 bar actuators. 

However, advances in modern 

valve technology have changed the 

perspective on safe valve operation: 

Today, valve actuators operating 

at a reduced pressure of 4 bar can 

deliver the same level of reliability and 

performance. This allows companies 

to achieve optimum efficiency and 

energy savings without compromising 

the effectiveness of their automated 

processes. 

Enabling more plant operators 

to make the switch 

Setting up an energy-efficient 4-bar 

compressed air system or upgrading 

an existing system is thus now possible, 

but it still requires that all connected 

equipment can be used with suitable 

4-bar actuators. Valve supplier GEA has 

made this option available for hygienic 

seat valves (single-seat and mixproof) 

covering shut-off and divert applications 

in hygienic food processes, as well 

as special valve functions and valve 

variants, and for all butterfly valves. The 

4-bar actuators can be retrofitted to 

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

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

in approximately eight percent less energy consumption in the compressor station. Source: GEA 

existing valves and integrated into newly 

ordered valves or valve manifolds. 

A reduction to any intermediate 

pressure level between 6 bar and 4 bar 

can also be easily achieved with these 

4-bar actuators. This may sometimes 

be necessary to accommodate specific 

compressed air applications that 

require, for example, 5 bar air pressure. 

The improved feasibility of plant-wide 

4 bar valve operation allows more 

operators to switch to a lower system 

pressure, as most other equipment 

using compressed air in food processing 

operates at even lower pressures than 

4 bar and will not be affected by the 

switch. Such processes include, for 

instance, pumping or aerating media 

and ingredients, filling or emptying 

storage tanks, and air blast cleaning. 

By adopting this new approach to saving 

energy by reducing system pressure to 4 

bar, companies can significantly improve 

the sustainability and cost-effectiveness 

of their operations in the long term. 


25

Processing 

Steinecker Gets things Moving in the 

Tank 

Poseidon is a retrofittable unit for selectively recirculating beer. Originally designed to 

accelerate the fermentation process, Poseidon is now also popular in breweries that attach 

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

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

The reasons why customers opt 

for Poseidon are many and varied, 

explains Johannes Eymess in an 

interview. He is a design engineer at 

Steinecker and has been involved in 

the project from the very beginning. 

Called “dynamic fermentation” when 

it started, it was premiered at the 

drinktec 2017. Stone Brewing, one 

of the USA’s largest craft breweries, 

reports on the experience they gained 

with Poseidon. 

Johannes, just imagine you’re in the 

lift with a brewer whom you want to 

get interested in Poseidon during 

your short ride. What do you say? 

It depends a bit on whether that person 

works in a craft brewery or in industrial 

beer production. In the first case, I’d 

say: ‘Do you also get annoyed about 

the losses incurred when filling dryhopped 

beer? Firstly because you’ve 

got too many hops to start with and not 

enough of them at the end, and also 

because beer trapped in the hops is left 

Stone Brewing’s popular Stone IPA 

behind in the tank? Poseidon enables 

you to recirculate the beer in the 

fermenter, thus ensuring a constantly 

homogeneous mix, so you get optimum 

quality from the first to the last drop 

and need smaller quantities of hops 

for the same flavor match. You can 

also interrupt beer filling and keep the 

particles in the beer moving. 

Okay, but now I’d also like to know 

what you would have told an industrial 

brewer. 

I would ask: ‘How about a technology 

that enables your company to reduce 

occupancy times for your tanks with 

certain raw materials and a high original 

extract?’ And I’d go on to explain 

how Poseidon can accelerate the 

fermentation process by distributing 

the yeast homogeneously in the beer. 

I’d point out that recirculation likewise 

speeds up beer cool-down, another 

important part of the process. So 

that’s time saved for the company in 

any case. 

Let’s talk about the development 

process. What was your goal at the 

outset? 

The starting point was the fermentation 

process which takes roughly seven days. 

Carbon dioxide rises as beer ferments, 

thus naturally keeping the yeast in 

suspension. Yeast will settle towards 

the end of fermentation, which slows 

down the technological processes 

of maturation and extract removal, 

meaning sugar breakdown in the beer. 

Poseidon can artificially keep the 

yeast in suspension especially in this 

phase, thus speeding up the processes 

involved. When the beer is cooled down 

after primary fermentation, well-mixed 

and less-well-mixed zones may form, 

depending on the tank’s geometry, i.e. 

the structural conditions involved. That 

results in different temperature layers. 

Poseidon uses recirculation to prevent 

that, thus making for optimum cooldown 

rates. Installation of Poseidon 

does not require any tank modifications 

or another pressure test. 

The concept worked very well. It was 

possible to reduce fermentation times 

from seven to five days for the first 

customers, with some breweries even 

managing four days. That is a huge 

advantage for a large facility with 50 

and more fermenters. But we also 

found that the reductions achievable 

very markedly depend on the raw 

materials used and on the beer’s 

original extract. 

Poseidon is meanwhile a definite 

hit for homogeneous mixing in the 

fermenter. How did this come about? 

We’re working with many craft brewers 

who add hops or aromatics to their 

26

Processing 

beers in cold-storage. Poseidon is 

fitted with a centrifugal pump able to 

effortlessly process such particles. 

That solves a problem craft brewers 

are faced with: that solids settle at 

the tank’s bottom and are no longer 

homogeneously distributed in the 

beer. We’ve had a close and longstanding 

relationship with some of our 

customers. It’s with them that we can 

test new ideas like this one. 

Your portfolio today includes a wide 

variety of configurations – What do 

customers appreciate about that? 

Many customers use all three openings, 

which offers them the widest choice 

of options. For example, you can start 

mixing in a tank that’s only partially 

filled or later on allow yeast to settle 

at the bottom while only recirculating 

the beer in the section above. For other 

customers, two openings are sufficient, 

and yet another group of customers 

particularly appreciate the displacer in 

the bottom tank opening. The displacer 

solves the problem that part of the 

yeast gets caught on the inner tank 

wall at harvesting, by creating a defined 

gap through which all of the yeast is 

discharged, so less yeast gets caught 

on the wall. When beer is discharged 

through the top opening, Poseidon acts 

as a yeast plug so as to ensure that only 

the preclarified beer above the sediment 

is discharged. 

Poseidon is easily retrofitted through the bottom tank opening. 

Is Poseidon custom-built for each 

brewery? 

We use standardized configurations as 

far as possible and offer five different 

sizes. Individual parameters are specified 

in consultation with the customers. 

The tank’s capacity determines its 

size and pipe volume flow. The middle 

outlet is located at a height ensuring 

it ends above the yeast sediment. That 

will in each case depend on the tank’s 

geometry and on how much yeast is 

expected to settle. The height at which 

the top outlet is located is limited by 

the distance between the hall’s floor 

and the bottom tank opening. That’s 

because everything is pre-assembled, 

and the internals are inserted through 

the bottom tank opening on site. 

How is Poseidon doing overall as a 

product? 

I’d say it’s a huge success. We sold more 

than 100 over the past five years in a 

wide range of sizes, to small customers 

brewing in the finest of craft traditions 

right through to large-scale enterprises. 

Aspects of vital importance to customers 

are that their tanks don’t need to be 

modified or undergo recertification. 

Poseidon in bright tanks and 

fermenters at Stone Brewing 

Stone Brewing was the first customer 

in the USA to take delivery of Poseidon 

systems. Founded in 1996, they were 

ranked the country’s seventh-largest 

craft brewer in 2022 by the Brewers 

Association. They have two production 

facilities, one in Escondido, California 

and one in Richmond, Virginia. Built 

in 2016, the Richmond brewery works 

with a 300-hectolitre brewhouse 

from Steinecker and with filling and 

packaging lines from Krones. “If 

Krones sold kegging lines, we’d most 

probably have bought one, too,” says 

Robert Kuntz, Director of Brewing 

Operations in Richmond, and adds: “For 

the new building in Richmond, we also 

considered other manufacturers, of 

course. What we really appreciate about 

Krones is the good engineering support 

we’re getting and that they have offices 

here in the USA. We have a lot of trust in 

their equipment.” 

At present, Stone Brewing produces 

about 420,000 hectoliters of craft beer 


27

Processing 

per year, and approximately 170,000 

in Richmond with room to expand to 

700,000. The brewery’s trademark is its 

IPAs, first and foremost the perennial 

bestseller Stone IPA, and of course a 

huge number of special releases, like 

the upcoming Stone Xocoveza, a hot 

chocolate-inspired imperial stout. In 

August 2022, two new 1,200-hectoliter 

fermenters and two bright tanks in 

Richmond were delivered with Poseidon. 

“In our process, fermentation and dryhopping 

are done in one vessel, which 

is occupied for several weeks,” explains 

Robert. “We want to improve mixing in 

the tanks with the help of Poseidon, thus 

accelerating our diacetyl rest and dryhopping.” 

This is still in the test phase, 

he continues and adds: “There are many 

factors we can fine-tune to optimize the 

process, and with just two tanks and a 

cycle time of a few weeks, it’s hard to 

generate a lot of data quickly. That said, 

the results were promising enough that 

we purchased ten additional fermenters 

and two more brights with Poseidon 

which were installed in August 2023.” 

Smaller beer losses, shorter 

cooling times 

Other advantages that Poseidon 

offers, on the other hand, were quick 

Johannes Eymess, design engineer at Steinecker 

to materialize. For example, the times 

needed for cooling down to yeast 

harvest and before lagering have been 

significantly reduced since the beer in 

the tank can be recirculated. Poseidon 

also proves beneficial for the process 

of discharging beer from the fermenter 

and passing it on to the centrifuge, as 

Brewing Manager Matthew Poselwait 

reports: “We have very large amounts 

of hops in the fermenter for the IPAs. 

Without mixing, beer containing a lot 

of hops is passed to the centrifuge to 

start with, and that goes on until the 

centrifuge is overloaded and we must 

restart. Thanks to Poseidon, the beer 

is evenly loaded with hops and the 

centrifuge keeps on running without 

interruption. What’s more, the tank 

opening is no longer clogged up with 

hops sediment, which means beer losses 

are smaller.” The additional side-effect 

here is that hops no longer get c aught 

on the fermenter’s wall, so significantly 

less water is needed for rinsing the tank. 

“We have very large amounts of 

hops in the fermenter. Thanks to 

Poseidon, the beer being discharged 

is evenly loaded with hops, and the 

centrifuge is not overloaded. What’s 

more, our beer losses are smaller.” 

Matthew Poselwait 

Brewing Manager, Stone Brewing 

It is mainly the hazy beers that benefit 

from Poseidon mixers in the bright 

tank. “The hazy beers are unfiltered, or 

contain fruit or other aromatics,” says 

Matthew. “Thanks to Poseidon, they are 

kept moving in the bright tank, so solids 

won’t settle. In this way, we achieve a 

consistently high level of product quality 

for the entire tank content, and we don’t 

Structure of the retrofittable unit 

leave any beer trapped in solids behind 

in the tank.” 

Commissioning Poseidon was 

surprisingly easy, says the team at 

Stone Brewing. What’s also good, they 

continue, is that the system does not 

require a high degree of automation. 

That means it can easily be transferred 

to the sister brewery if needed. All of 

them gladly remember the time when 

the Steinecker crew commissioned 

Poseidon in their brewery. “We’ve 

forged good relationships with them. I 

know whom to ask and I’m sure I’ll get 

an answer, that’s something I greatly 

appreciate,” says Robert. 

At a glance 

• Optimum mixing in the tank – with or 

without sedimentation 

• Three inlet and outlet ports at defined 

heights -> two recirculation zones (two 

directions of circulation flow) 

• Effective dry-hopping or aromatization, 

thanks to homogeneous distribution 

• Lower losses during harvesting and 

particle discharge 

• Displacer for improved solids removal 

(yeast, hops, etc.) 

• It is possible to reduce fermentation 

times, depending on the raw materials 

used and the original extract. 

• Faster beer cool-down, thanks to better 

blending of different temperature 

layers 

• Optional: External coolers can be 

integrated in the recirculation loop for 

even faster cool-down 

• Fermenter sizes ranging from 100 up 

to 7,500 hectoliters of net volume 

• Five function variants 

28

We understand how you strive for constant 

product quality and optimized costs. 

Processing 

CONSISTENT 

+ CONFIDENT 

You are poised to meet your safety and quality 

requirements while optimizing resources and 

securing process repeatability. 

Endress+Hauser helps you to improve your processes: 

• With a hygienic, robust product portfolio that meets international standards 

• With access to traceable, reliable and real-time data 

• With a network of industry application experts that help you ensure greater 

plant availability throughout the product life cycle 

Visit us on BrauBeviale 

hall 6 booth 119 

Do you want to learn more? 

www.eh.digital/3G6sgex 


29

Brau Beviale 

BrauBeviale Aims to Help Increase 

Industry Optimization Potential 

BrauBeviale in Nuremberg, Germany, (28-30.11.2023) will once again offer many fascinating 

suggestions and options including: optimizing parts of their brewing or beverage operations, 

resource conservation, the effective presentation of products on the market and functional 

improvements to existing equipment, to name just a few examples 

"Optimization in the production process is always possible!" 

Visitors to BrauBeviale in Nuremberg (28-30.11.2023) will 

discover many fascinating suggestions and options including: 

optimizing parts of their brewing or beverage operations, 

resource conservation, the effective presentation of their 

products on the market and functional improvements to 

existing equipment, to name just a few examples. Any list of 

new products in the brewing and beverage industry will today 

inevitably include not only mobile and compact solutions 

for rapid implementation in daily operations, but also standalone 

machines that can easily be integrated into existing 

operations. 

Beverage cans - the new, old packaging option 

New solutions based on clear market demand - also in the 

beverage industry: when it comes to beverage packaging, 

market information indicates that new investment decisions 

are often made in favor of can filling. Medium-sized or smaller 

breweries are also increasingly deciding to fill their products 

in cans again. In this way export markets can be developed 

more easily, helping brewers to increase their market share, 

for example, can filling also works well for craft brewers. This 

year, a broad spectrum of exhibitors will be focusing on the 

presentation of new can filling equipment in order to provide 

these bottlers with the latest technology. 

In line with these trends, exhibitors at BrauBeviale offer 

solutions for all aspects of can and bottle decoration: Digital 

printing offers an exciting option for product differentiation 

for cans and also for crown corks. In the field of labels, reliable 

removability of shrink sleeve labels will also be a topic of 

discussion - this can be used to achieve even better material 

separation in the recycling process of PET bottles. 

Conservation of resources remains a top issue 

Solutions for energy saving are high on the agenda not only for 

exhibitors but also as part of the Expert Forum in Hall 4. With 

concepts for reducing electricity costs, the use of biogas from 

brewer's spent grain and CO 2 

recovery systems, topics will be 

addressed that hardly any brewer or beverage producer can 

ignore today. The question of water conservation and 

water reuse in brewing operations is also sure to provide 

new impetus for many visitors. 

New perspectives related to lightweight glass bottles 

will be equally interesting: For example, minimizing 

weight as part of reuse cycles makes it possible to 

reduce transport costs and emissions. A presentation 

on the subject of a returnable glass system for wine 

as a pay-per-use solution, including a rinsing service, 

points in a similar direction. The PPWR (Packaging 

and Packaging Waste Regulation) directive of the EU 

is already casting its shadow here. Details about the 

Expert Forum are already available online as part of the 

supporting programme. 

Quality assurance tools 

Suppliers of control devices will be showing that there 

is still room for improvement in terms of convenience 

and spectrum analysis during daily use in brewing or 

beverage production leading to higher accuracy or 

expanded detection fields. 

Photo: © NürnbergMesse / Heiko Stahl 

Mobile solutions for users in the lower output range 

or easy-to-install inline measuring devices enable 

parameters to be tracked promptly making accurate, live 

data available from the running production process. 

30

Brau Beviale 

Your Expert for Advanced Water 

treatment 

ATN at Brau Beviale, Hall 9 • booth 547 

increasing awareness of geogenic or anthropogenic emission 

with resulting risks, the demand for special treatments is 

growing day by day. To meet the increasing needs of water 

also sources with geogenic pollution have to be used. We also 

notice more and more micropollutants in our groundwater as 

well as in surface water being used to provide drinking water. 

It is necessary to use, adjust or develop treatments which 

allow selective elimination of single elements or chemical 

compounds. Nowadays, already substances such as uranium, 

arsenic, radium, flouoride, bromide and pesticides are being 

systematically eliminated. Depending on further usage this is 

being done by membrane process, ion exchanger, adsorption 

or oxidative process with UVC light without any significant 

changes to the characteristics of the treated water. 

For over 30 years now ATN is a competent partner regarding 

complete solutions for water treatment. This is not only a 

sense of pride, but also a motivation - as an ambitious family 

run business and specialist - to successfully support you 

furthermore in any aspects concerning water treatment and 

water saving 

The requirement of specific treatments increases 

proportionately to customer demands. Thus highly engaged 

teams focus on keeping their fingers on the pulse of time in 

order to ensure competitive advantage concerning reliability 

and innovation. 

Regardless of industry sector and complexity of challenge, ATN 

always stands for custom-fit solutions, meeting every single 

detail of requirement. Due to rising needs of water and an 

Along well proven ATN quality the priority is the usage of 

environmentally friendly technologies in sustainable, energy 

efficient water treatment. Clean innovation for a clean future is a 

philosophy, which works day by day. ATN is happy to also support 

your company regarding responsible use of water and with up to 

date technologies for water treatment we face your challenge, 

too. Whether consulting, engineering, production, assembly or 

service and maintenance – you will profit from comprehensive 

one stop solutions , supported by our cooperation network. 

As a family run business ATN is highly appreciative of a 

personal contact with customers. In these very hectic times 

taking the time for a face to face meeting is more important 

than ever, so any problems can be discussed on site and in 

no rush. Please don’t hesitate to contact them – and face any 

challenges together, to develop a suitable solution for any 

specific requirement. 

Superior Performance and Efficiency 

OILFREE.AIR – 

Rotary Screw Compressors with SIGMA PROFILE 

CSG series 

• New oil-free compressor airend: developed and manufactured by KAESER 

• Compressor stages with SIGMA PROFILE , food-grade PEEK coating, 

and vibration monitoring 

• Highest drive system efficiency class: (IE4, SFC: IE5) 

• Up to 19% greater efficiency than conventional oil-free compressors 

NEW 

Nuremberg I 28 th – 30 th November, 2023 I Hall 4, Stand 441 

www.kaeser.com 


31

Brau Beviale 

Complete Your Soft Drink Analysis 

Anton Paar at Brau Beviale, Hall 9 • booth 258 

Enter the world of Anton Paar innovation, at Brau Beviale 

and position your soft drink business one step ahead of the 

competition. 

Anton Paar will be showcasing the very latest in their marketleading 

portfolio, which covers the entire beverage production 

process, including soft drinks. 

For four decades, the company is a market leader in laboratory 

and process beverage analysis. An obsession with measuring 

perfection is the driving force behind customer satisfaction. 

Here are the cutting-edge Anton Paar innovations awaiting 

you at Brau Beviale: 

Performance sensors for high-efficient CIP 

cleaning 

To beverage producers, particularly CIP cleaning and heat 

exchangers provide significant saving potential. Here, highprecision 

measured values and fast response times will significantly 

cut down on energy and media consumption. For CIP applications, 

Baumer offers hygienic sensors to quickly and precisely measure 

parameters like conductivity, flow, temperature, filling level and 

pressure. Latest example is ultra-compact conductivity sensor 

PAC50, voted "sensor product of the year 2023". Thanks to the 

high performance and temperature stability up to 140 degrees, the 

sensor is perfect for small production lines. 

The next stage in point level detection 

With PLP70 level sensor, Baumer makes continuous point 

level detection easier, more convenient and significantly more 

flexible. The potentiometric level sensor automatically adapts 

even to homogeneous, low-conductivity media (more than 5 

microsiemens/cm ) and with the large touch display ensures 

user-friendly process monitoring. Thanks to the extremely 

short response time, the sensor is ideal for applications with 

rapidly changing levels, such as filling processes. 

Simply code reading with the IDC200 

Fast integration and simple commissioning: At BrauBeviale, 

Baumer is presenting an extremely user-friendly new 

development for code reading, too. The IDC200 multicode 

reader can be easily connected to a computer via USB-C and 

put into operation via web interface. Thanks to Auto-setup, 

just one click will suffice for reading multiple different 

codes. 

PBA 5001 Soft Drink: The Packaged Beverage Analyzer 

• For regular and diet drinks, energy drinks, and carbonated 

water 

• Guided diet adjustments let anyone manage QC of diet 

products 

• Diet reference analysis reduced by 75 % 

• 100 % confidence that the sample is correctly filled 

• Centralized data storage and automatic inline sensor 

adjustment 

Intelligent Sensor Solutions 

Baumer at Brau Beviale, Hall 6 • booth 215 

At upcoming BrauBeviale in Nuremberg (28 - 30 

November),sensor expert Baumer will be presenting intelligent 

sensor solutions for the brewing and beverage industry. The 

trade show focuses on resource efficiency, which can be 

significantly increased with smart Baumer products. Further 

to their core competencies in the field of process sensor 

technology, Baumer is presenting their high-performance 

sensor solutions for packaging applications. 

Broad encoder portfolio for assembly line control 

The wear-free EB200E from the broad Baumer encoder portfolio 

is ideal for precise assembly line control in filling and packaging: 

It delivers the position and speed information via IO-Link 

interface. Alternatively, the sensor can be directly configured as 

speed monitor. Two switching outputs monitor over-speed, speed 

range, standstill or direction of rotation. Thanks to the compact 

dimensions and minimized space requirements, EB200E easily 

integrates into machine designs. 

32

Brau Beviale 

New German KEG supplier 

FASSKEG OCG GmbH at Brau Beviale, Hall 6 • booth 335 

specifications on the FASSKEG GmbH product portfolio can 

be found at www.fasskeg.com. 

The FASSKEG GmbH team will be happy to personally present 

all products to interested visitors at BrauBeviale 2023 in hall 

6 - stand number 6-335C. 

food Marketing & Technology, 139,5 x 194 mm, Sustainab. F, CC-en91-AZ322 09/23 

Gold Treasure Holdings Limited 

from Hong Kong and Gerd-Albrecht 

Graf have founded a 50/50 % joint 

venture under the name FASSKEG 

GmbH. Gold Treasure Holdings 

Limited was registered in Hong 

Kong in 1989 by Dr. Q.C. Lin and 

has thus been established for more 

than 30 years as a service, hops, 

equipment and KEG supplier for the 

brewing industry. Dipl.-Brewmaster 

Graf has been at home in equipment 

sales for 30 years, co-inventor of 

the CoolKeg and inventor of the 

WorldKeg. 

FASSKEG GmbH offers the classic 

stainless steel returnable KEGs 

certified according to CE standards 

and by TÜV, the BUDGETKEG 

and the stainless steel one-way 

keg WORLDKEG on the Germanspeaking 

and European market. As a 

German business partner, FASSKEG 

GmbH grants its customers the 

payment and leasing conditions 

customary in Europe as part of fast 

and reliable order processing. 

Due to modern manufacturing 

technology, sufficient production 

capacities and know-how in the field 

of welding technology, FASSKEG 

GmbH strives for technology 

and price leadership in the field 

of RETURNABLE and ONE-WAY 

KEG suppliers. Information and 

drinkworld Technology + Marketing · November 2023

Brau Beviale 

Flow-How for Process Efficiency 

Anderson-Negele at Brau Beviale, Hall 6 • booth 318 

these, Anderson-Negele is constantly expanding its Flow- 

How for use in new plants, but also in particular for the 

uncomplicated replacement of existing sensors from its own 

production, from GEA-Diessel or from other manufacturers. 

With the new solutions in the flow area, Andy-Negele 

completes its portfolio as a beverage instrumentation supplier. 

The sensor technology developed in-house and produced 

in the company's own factories now includes temperature, 

pressure, fill level, limit level, turbidity, conductivity, load 

cells, and also flow meters and flow monitors in the most 

varied of forms. 

Now with certification for official measuring systems according to 2014/32/ 

EU: The IZMSA flow meter completes the "Flow-How made by Anderson- 

Negele". 

Innovative Brewing Technologies 

Bucher Denwel at Brau Beviale, Hall 9 • booth 532 

Anderson-Negele has completed the integration of GEA 

Diessel's electromagnetic flowmeter division. As a new 

solution the custody transfer version of the IZMSA flowmeter 

with TC 7520 certificate will be presented at Braubeviale 

2023. The hygiene specialist is thus taking a further step 

in its corporate development: hardly any other supplier can 

offer such a comprehensive range of sensor technology 

developed and produced specifically for the food, beverage 

and pharmaceutical industry. 

From receiving through processing and finishing to CIP 

control, the process quality and efficiency with media of 

varying consistencies and viscosities depend to a large 

extent on precise flow control. With an extensive range of 

individually configurable sensors, Anderson-Negele offers 

the most suitable solution for almost every application. 

The IZMSA electromagnetic flowmeter offers special 

functions for filling operations, such as quantity preselection 

control, self-monitoring with automatic fault diagnosis or 

separate temperature recording. As the latest version, the 

IZMSA will be available from Q4 2023 as a custody transfer 

device with Evaluation Certificate TC7520 for installation in 

official measuring systems according to 2014/32/EU. 

As an inexpensive and compact all-rounder, the 

electromagnetic FMQ is a versatile, robust, and reliable 

flow meter. The performance is tailored to the needs of 

breweries, dairies, and other areas of the beverage industry. 

The optional digital IO-Link interface and the possible remote 

version round off the FMQ's wide range of applications. 

The constant further developments include the available 

device options (such as IO-Link, official measuring device 

certification, remote versions or quantity specification), the 

technical performance data (such as measuring accuracy up 

to ± 0.2 %) and the installation options (e.g. special adapter 

flanges for the replacement of third-party devices). With 

Bucher Denwel develops and produces a wide range of 

specialized equipment and provide engineering solutions 

dedicated to help brewers to optimize their processes. 

We build safe and reliable Cold Blocks for your brewery. Our 

scope includes technological design, supply of the equipment 

and process automation, installation, and commissioning. 

We offer complete new turnkey projects or upgrades and 

extensions of existing plants. 

Combining experience and innovation we supply brewing 

equipment such as Filtration systems, Yeast plants, Water 

Deaeration, Blending, Carbonation, Dosing and Hard Seltzer 

systems, Dealcoholisation, CIP, Cold sterilisation, Flash 

Pasteurization and Beer tanks. 

We have a global presence. Our sales and service network 

are always available for you to provide consultancy, technical 

support and after sales service. Bucher Denwel is a subsidiary 

of Bucher Unipektin, Swiss leading supplier of process 

technology for the beverage and food industry. 

Bucher Unipektin is your competent partner and supplier 

for individual machines and plant for the beverage and food 

industry. Several locations worldwide allow us to operate 

34

Brau Beviale 

efficiently in the global market. We strive for fair, long-term 

partnerships with our customers, employees, shareholders, 

and business partners. We develop innovative solutions and 

products based on concrete needs and new market trends. It 

goes without saying that ecological aspects are considered for 

the preservation of the environment. 

Cutting-edge Filling Equipment 

and resource-conserving 

packaging systems 

KHS at Brau Beviale, Hall 8 • booth 418 

• Success story Innofill Glass DRS ECO glass bottle filler 

• Nature MultiPack with new universal adhesive for PET bottles 

• Virtual training courses supplement smart service products 

After a four-year break the beverage industry returns to 

Nuremberg: at BrauBeviale from November 28 to 30 KHS will 

be presenting its extensive portfolio of cutting-edge filling 

technology and resource-conserving packaging systems. 

The modular Innofill Glass DRS ECO filling system will be the 

center of attention at KHS’ trade show booth – a veritable 

success story whose consumption values and product 

quality prove convincing. Nature MultiPack (NMP) is also 

setting standards as one of the most sustainable types of 

secondary packaging currently on the market. Following the 

introduction of a universal adhesive for the beverage can 

segment, in the future KHS will now be offering this for PET, 

too. The KHS portfolio is rounded off by a number of digital 

service products, among them intelligent systems for remote 

diagnosis and maintenance and a range of additional virtual 

training courses. 

The last successful trade show in Nuremberg in 2019 attracted 

around 40,000 visitors from 138 different countries of the 

world. For KHS as the second-largest exhibitor, this is reason 

enough to present the global beverage industry with its latest 

developments, as Kai Acker, CEO of KHS GmbH, emphasizes: 

“We’re very excited about finally returning to Nuremberg 

after such a long break and convincing our international 

trade visitors of our profitable and sustainable systems and 

solutions.” 

Pioneer in efficiency and conversing resources 

This is exactly where the Innofill Glass DRS ECO comes in. Since 

its launch in 2019, the modular glass filler has been installed 

many times over throughout the world. Its success is primarily 

attributable to its special evacuation and CO 2 

purging process 

for glass bottles. Here, during pre-evacuation air – and thus 

oxygen – is first removed from the containers before they are 

then purged with a precisely dosed amount of carbon dioxide. 

The result is compelling: the machinery lets less oxygen into 

the beer – and in doing so consumes up to 60% less CO 2 

. The 

less carbon dioxide used per filled bottle, the more efficient 

the filling process. “Low-oxygen filling brings product quality 

up to a new level and thus ensures perfect enjoyment of the 

beer,” explains Acker. 

At the trade show KHS will also be focusing on reducing 

packaging materials – and thus supporting the circular economy. 

Following the successful launch of a universal adhesive for 

beverage cans, KHS is now also offering this pioneering 

streamlined consumable for plastic bottles. Still one of the 

most environmentally-friendly secondary packaging styles on 

the market, PET containers of practically any shape, size or 

material thickness can now be joined together using just one 

type of adhesive. This is facilitated by a special process where 

the adhesive is foamed during application to the containers. 

The new system also increases the level of convenience for 

the consumer, as bottles are easier to separate. Moreover, 

the outer wall of the PET container is subjected to less stress 

when the pack is opened, meaning that even with lightweight 

bottles with a very low wall thickness overload and damage 

are more or less totally ruled out. 

Digital systems a fixed feature of the KHS service 

portfolio 

KHS is not only smart and intelligent with respect to its filling 

and packaging expertise; its digital service portfolio is also a 

feature of this year’s trade show booth. With ReDiS (Remote 

Diagnostic Service) the systems supplier already supplies a 

highly efficient method of remote maintenance. This enables 

system disruptions to be analyzed and remedied and software 

updates and modified system parameters to be uploaded to 

the machinery at any time on consultation with the customer. 

KHS provides additional help to make troubleshooting more 

time- and cost-effective with its ARS or Augmented Reality 

Service. According to the principle of ‘I see what you see’, 

support engineers gain a clear picture of the situation through 

the smart glasses worn by the user and line availability is thus 

quickly restored. 

KHS has also gone digital when it comes to training: in 

addition to its tried-and-tested services offered on site or 

at its various training centers worldwide that are now also 

accessible online, with its virtual training center the Dortmund 

engineering company has now moved one step closer to 

providing modern, flexible forms of learning. Here, customers 

drinkworld Technology + Marketing · November September 2023 35

Brau Beviale 

can independently master the correct operation and regular 

maintenance of their machines – with educational units both 

instructive and entertaining and accessible 24/7. Grouped 

under the KHS campus brand, the courses form a full blended 

learning package of extensive vocational and further training 

and human resource development measures. 

“With the range of digital systems and solutions constantly 

growing, we’re specifically expanding our service so that 

customers can made the best use of our future-proof 

technologies in day-to-day production and operate them 

reliably and efficiently,” says Acker. 

Quality Inspection of Bottles and 

Caps 

miho at Brau Beviale, Hall 7 • booth 328 

sector. Therefore, the hundredfold proven empty bottle 

inspection machine miho David 2, which has set the standards 

in the field of base and thread inspection, must of course not be 

missing. Up to 16 high-resolution color cameras are used, which 

also enables the all-surface inspection of angular containers 

with a rotary module specially developed for this task. The miho 

VIDIOS real-time image processing and special inspection units 

allow a complete, unrestricted inspection of the entire side 

mouth as well as the detection of external bottom chipping with 

unprecedented inspection results. 

The 360° end-of line inspection miho Allround, the bottle sorting 

system miho Multicon 4 and the versatile label inspection miho 

EC-Cam round off the exhibition booth. 

Decades of Beverage Expertise 

Krones at Brau Beviale, Hall 7A • booth 510 

For over 45 years, miho Inspektionssysteme GmbH has been 

your competent partner for all control and inspection tasks in 

the beverage and food industry. This year, miho GmbH will, once 

again, present its innovations for the future of your filling line 

at BrauBeviale 2023. 

The miho Newton Optics Pro forms the "spearhead" of the 

innovations here. Tethered caps for non-returnable PET 

bottles as well as EU regulations require a completely revised 

inspection device for cap inspection. With its completely new 

lighting concept, no compromises in the use of cameras and 

image evaluation based on AI, it can reliably detect even the 

smallest non-conformity of the caps, regardless of the design. 

Also, the control of the angle of rotation (APA), the roll-on 

control, the fill level as well as the complete closure control are 

part of the scope. 

The camera illumination units miho Top-Cam, for checking 

the containers from above, extends the miho Multiproduct 

PC family. Whether checking the best-before date on the 

shoulder of PET containers, on the bottom of cans, checking 

for “sweating” on filled swing-top bottles. There are countless 

application possibilities! 

Empty bottle inspection has always been an indispensable 

inspection unit that is state of the art, even in the non-returnable 

What would a BrauBeviale be without an insight into the 

development forge of Steinecker? This one is all about 

sustainability. With Brewnomic, the Freising team has set the 

industry standard for some time in order to make the brewing 

process energy self-sufficient and CO 2 

neutral and offers various 

concepts for energy recovery, residue recycling or process water 

saving. 

However, Steinecker does not only use its decades of expertise 

in process engineering for beer: Also products such as vegan 

alternatives to milk, meat or chocolate can be produced with 

the technology from Freising. At the BrauBeviale, Steinecker 

will show for the first time a bio reactor for the biotechnological 

production of alternative foods based on precision fermentation 

or biomass production with microalgae, fungi, microorganisms 

or other cell cultures. 

At the BrauBeviale, Krones presents the latest generation of 

the well-known beverage mixing system Contiflow. The revised 

machine design includes an integrated syrup supply tank. On 

the one hand, syrup losses can be significantly minimised, an 

advantage that kicks in especially when the line and syrup room 

are not directly next to each other. On the other hand, depending 

on the tank concept, the change-over times can also be reduced, 

as the syrup of the next type can already be supplied in a second 

tank during ongoing production. 

36

New Automatic Splicing Method for 

all Types of Roll Labels and Labelling 

Systems 

The new JetSplice® method from 

Verpackungstechnik Jetter GmbH 

provides an innovative, automated 

solution for uninterrupted labelling that 

is intelligently designed, yet reasonably 

priced. It is the perfect alternative to the 

large and expensive systems with double 

dispensing heads that are commonly 

used in the industry at present. 

JetSplice® can process all types of roll 

labels on the market, including not only 

self-adhesive roll labels with liner, but also 

linerless self-adhesive label webs, and 

label webs for wet-glue or hotmelt glueing. 

No mechanical or 

optoelectronic movements 

Jetsplice® is based on the 

LabelLink® splicing process from 

Verpackungstechnik Jetter GmbH, 

which is well-established throughout 

the world. When the end of a label web 

is reached, the special LabelLink® tape 

at the end of the roll is automatically 

attached, within the splice head, to the 

start of a newly prepared label web, thus 

setting the new label web roll in motion. 

The LabelLink® splicing tape required 

for this procedure is applied to the reel 

core – a service provided by countless 

label manufacturers worldwide. 

There are no bumps or creases at the 

splice point and the label spacing at the 

join corresponds precisely to the label 

spacing throughout the roll. 

No mechanically or optoelectronically 

controlled movements of splice head 

components are required to splice the 

label webs. 

The JetSplice® automatic splicing 

process is designed in such a way that 

the machine operator does not have 

Situation immediately before the web splice: No mechanically or optoelectronically controlled movements 

of splice head components are required for joining the label webs (Photo: Verpackungstechnik 

Jetter GmbH 

Packaging 

There are no imperfections such as creases or bumps between the spliced label webs, and the label 

spacing at the join corresponds precisely to the label spacing throughout the roll (Photo: Verpackungstechnik 

Jetter GmbH 

perform the roll change at the time of 

splicing; the empty roll can be replaced 

at any point during the time it takes 

for the working roll to be processed. 

This reduces stress and thus potential 

sources of error. 

Energy supply only necessary 

for "high-speed labelling” 

Labelling machine manufacturers can 

purchase the splice head as component 

parts, or as a pre-assembled unit, 

for integration into their respective 

labelling systems. The components are 

available in two standard sizes (for tape 

widths of up to 100 mm and tape widths 

of up to 200 mm) and are suitable for 

both unwinding directions (clockwise 

or anticlockwise). The unwinder and 

the splicing head do not require their 

own power supply; the drive of the label 

dispenser is sufficient. A power source 

for the unwinder and tape buffer is only 

necessary in the high-speed labelling 

sector. 

For existing labelling lines in the 

product labelling industry, the splicing 

process can be optimized by erecting an 

independent unit next to the labelling 

line. 


Packaging 

Sustainable Freshness Protection for 

Natural Mineral Water 

A noticeably longer sparkle: VILSA mineral water bottling plant relies on FreshSafe PET 

Plasmax coating technology from KHS for its non-returnable containers. 

To date, the KHS coating of wafer-thin, 

chemically pure glass on the inside wall 

of PET bottles was primarily applied 

to improve the quality and shelf life of 

sensitive soft drinks and juice. VILSA- 

BRUNNEN Otto Rodekohr GmbH is now 

the first mineral water bottling plant to 

profit from Plasmax technology. With 

this, the family business is consistently 

investing in its product quality and the 

long-lasting freshness protection of its 

premium beverages – and in doing so is 

setting standards on the market. 

The mineral water VILSA extracts from 

deep underground in Bruchhausen-Vilsen 

in the German federal state of Lower 

Saxony is over a thousand years old and 

naturally pure. Thick layers of clay protect 

the deep spring water from environmental 

impact and pollution. Through sustainable 

water ‘harvesting’ the mineral water 

bottling plant ensures that this precious 

resource is used in moderation and with 

great care. The company owes a lot to 

its natural surroundings – and wishes 

to give as much back, it claims. For 

Henning Rodekohr, CEO of the VILSA 

Group and a representative of the 

fourth generation of the family firm, the 

long-term protection of his spring is a 

fundamental concern. Besides premium 

mineral water containing various levels 

of carbon dioxide, the product portfolio 

also includes fruit spritzers, soda pop and 

near-water beverages. 

All varieties of VILSA mineral water have 

been organically certified since 2021 and 

are thus subject to the strictest threshold 

values and highest sustainability standards 

commonly applied on the German mineral 

water market. The bottler has also been 

provably climate-neutral since 2021. By 

actively promoting various sustainability 

measures in agriculture, in cooperation 

with local farmers VILSA helps to maintain 

a high quality of the soil and groundwater 

in the vicinity of its spring. This striving to 

protect the local environment ultimately 

triggered the bottler’s decision to switch 

over to KHS Plasmax coating technology 

for all non-returnable containers used to 

fill the VILSA brand. 

From the spring to natural 

enjoyment – perfectly conveyed 

taste 

The advantages are obvious: FreshSafe 

PET combines the low weight and 

robustness of the plastic container with 

the much better barrier properties of the 

glass bottle. The tried-and-tested system 

protects the bottle against oxygen 

pickup and carbon dioxide loss, which 

both extends the shelf life and increases 

flavor stability. Moreover, FreshSafe PET 

also provides a number of key positives 

when it comes to establishing closed 

recycling loops. Unlike PET bottles that 

contain additives to improve the barrier 

effect and shelf life, the KHS equipment 

permits full bottle-to-bottle reuse as the 

interior coating is completely washed 

off during the recycling process. “Our 

consumers know that in VILSA they get 

a naturally pure, premium mineral water. 

We thus aim to give each product the best 

possible packaging regarding quality and 

sustainability,” says Henning Rodekohr. 

“By only using FreshSafe PET for our 

non-returnable containers in the future, 

we’re consciously exploiting the benefits 

of glass in relation to freshness and shelf 

life. Our products are therefore more 

effectively guarded against external 

influences and their flavor is even better 

assured.” 

Optimum product protection 

Characteristic for VILSA mineral water 

are its pH, natural ingredients and gentle 

mineral content. This makes it a sensorily 

demanding product, however, that reacts 

extremely sensitively to off-flavors or 

sunlight. Thanks to the wafer-thin barrier 

of chemically pure glass in the containers, 

VILSA’s natural taste is now protected 

against oxygen pickup and loss of flavor 

and CO 2 

for a considerably longer period 

of time. The PET material also loses 

none of its proven benefits, meaning that 

consumers profit from top product quality. 

Proved sustainable and safe 

Back in 2019 the Lower Saxony mineral 

water bottling plant switched the material 

of all of its non-returnable bottles over to 

[r]PET. In adding coating technology to its 

plant engineering setup, the company is 

now continuing its drive for sustainability. 

Both the EPBP (European PET Bottle 

Platform) and North America’s APR 

(Association of Plastic Recyclers) have 

confirmed that FreshSafe PET is fully 

recyclable. The container’s suitability for 

use with foods has also been officially 

established by the US Food and Drug 

Administration or FDA, among other 

institutions. As the interior glass coating 

is less than 0.1 micrometers thick and 

chemically bonded to the inside wall, it is 

flexible. It cannot be accidentally removed 

or flake off when force is applied to the 

bottle, with the coating only separating 

off during the recycling process. As the 

coating is also completely transparent, 

the PET bottles retain their crystal-clear 

appearance. 

Intensive development process 

The first coated bottles are now being 

distributed to retailers, with more and 

more consumers able to purchase the 

new style of packaging and test the 

38

Packaging 

noticeably longer fresh taste of VILSA 

beverages for themselves. The market 

launch was preceded by an intensive 

development process. Although a 

number of well-known bottlers of 

challenging sensitive products such as 

juice or carbonated soft drinks have 

relied on environmentally-friendly 

Plasmax barrier technology for years, 

its use for natural organic mineral 

water was new to the specialists from 

Dortmund. At a series of workshops 

on site the experts from KHS steadily 

worked to meet requirements in the 

runup to the launch of FreshSafe PET for 

all container sizes from 0.5 to 1.5 liters. 

Perfectly adapted recipe 

ensures high quality 

“We ran extensive simulations to effect 

an optimum separation behavior of the 

reaction gas in the coating process and 

thus achieve perfect distribution of the 

wafer-thin glass coating in the bottle,” 

explains Stefan Knappmann, head of 

Sales for Germany and Switzerland 

at KHS. “Our Bottles and Shapes 

specialists defined the exact recipe for 

each container size, product and carbon 

dioxide level.” “Our investment and trust 

in KHS thus take us a big step forward,” 

claims Henning Rodekohr. “We’re setting 

new standards on the market with 

respect to quality and sustainability.” 

Most innovative part of the 

system 

To start with, a latest-generation 

InnoPET Blomax stretch blow molder 

was installed that was combined with 

the barrier unit to form an InnoPET 

FreshSafe block during the later 

development process. Following preform 

infeed, stretch blow molding, cooling 

and transfer, the PET bottles are coated 

according to the PICVD method, a 

process first used in the pharmaceutical 

industry. Here, the containers are 

turned upside down and passed on to 

the coating chamber where a reaction 

gas mixture is introduced into the bottle 

in a fine vacuum and this subsequently 

transformed into a plasma state by 

microwaves. In this state silicon oxide 

– the chemically pure glass commonly 

found in most households – is deposited 

on the inside of the container. At VILSA 

bottles are stretch blow molded and 

coated at a maximum rate of 24,500 

containers per hour. The most popular 

non-returnable format is the 0.75-liter 

bottle. 

Pioneering achievement for 

premium beverages 

“With the new InnoPET FreshSafe block 

from KHS we’re now the first mineral 

water bottling plant to have the most 

innovative barrier technology available 

on the market – and thus the optimum 

packaging system for our valuable 

products,” smiles Henning Rodekohr. 

“We collect our water from its protected 

source deep under the ground in a way 

that’s sustainable and pass it on to our 

consumers in a perfectly preserved 

state.” The plant’s personnel are still 

being trained and instructed by KHS 

employees on site, yet VILSA’s head of 

Production and Technology Joachim 

Weippert can already say that “The 

partnership with our colleagues from 

KHS has been and still is marked by a 

very high level of expertise and has 

proved extremely cooperative. The entire 

team got along very well throughout 

the entire development period, which 

is an important factor.” Those involved 

at KHS are also extremely satisfied 

with the project and its outcome. “Once 

again, we’ve been able to demonstrate 

our expertise in PET and successfully 

implement a project together with the 

customer. This provides the perfect basis 

for future further developments in this 

field,” concludes Stefan Knappmann. 

Process waste. 

Recycle packaging. 


39

Events 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 

Aseptic & Hygienic Valve 

Technology 

Equipment 

E-Mail: 

machinery@drink-gmbh.com 

www.drink-gmbh.com 

CO 2 Testing, 

Pilot Plant 

CO 2 Testing & Pilot Plant 

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 

Detergents & Disinfectants 

Original valve solutions 

since 1879 

Phone +49 7361 5702-0 

www.rr-rieger.com 

beta-Glucan Analysis 

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 


Consultancy 

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 

Exhibitions & Tradefairs 

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 

Messe München GmbH 

Messegelände 

81823 München, Germany 

Tel: +49-89-949-11318 

Fax: +49-89-949-11319 

www.drinktec.com 

Fibers 

ZKZ 62006 





Preview: BrauBeviale '23 

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 

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 

40

Gase 

Process Aids 

Suppliers’ Guide 

3300_ANZ_Logo_Adresse_Drink_RZ.qxd:Layout 

Water Treatment 

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 

Pectins 

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 

Process waste. 

Steam Boilers 

Recycle packaging. 

Grünbeck Wasseraufbereitung GmbH 

Industriestr.1· 89420 Hoechstaedt ·GERMANY 

Phone +49 9074 41-0 · Fax +49 9074 41-100 

www.gruenbeck.de · info@gruenbeck.de 

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 

Bezugsquellen_45x58_RZ_schatten.indd 1 

01.03.2012 11:53:23 Uhr 

Printing and Labelling 

Turnkey lines for 

concentrate production 

Wort/Malt Quality 

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 

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 

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

ISSN 1433-1594 

Publishing Company: 

Dr. Harnisch Publications 

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Phone: +49 (0) 911 2018 - 0 

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www.drink-tm.com 

Editor-in-Chief: Ian D. Healey 

Phone: +49 (0) 911 2018 - 215 

ihealey@harnisch.com 

Publisher: Benno Keller 

keller@harnisch.com 

International Communications: 

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fahlbusch@harnisch.com 

Editorial team: Donna Berry, Steve Max 

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bozic@harnisch.com 

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41

2023 

28-30 November 

Frankfurt, Germany 

Food ingredients Europe 

Informa Markets 

PO Box 12740, de Entree 73, 

Toren A, 1100 AS Amsterdam Zuid Oost, 

The Netherlands 

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

www.figlobal.com 



Brau Beviale 

NürnbergMesse GmbH 

Messezentrum, 90471 Nuremberg 

Tel.: +49 911 86 06 49 09 • Fax: +49 911 86 06 49 08 

www.brau-beviale.de 

2024 

19-22 March 

Cologne, Germany 

Anuga FoodTec 

Koelnmesse GmbH 

Messeplatz 1, 50679 Köln 

Tel: +49-221-821-0 • Fax.: +49-221-821-2574 

info@koelnmesse.de • www.anugafoodtec.com 

26-28 March 

Nigeria, Lagos 

food + bev tec 

fairtrade Messe GmbH & Co. KG 

Kurfürsten Anlage 36, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 • Fax: +49-6221/4565-25 

info@fairtrade-messe.de • www.fairtrade-messe.de 

16-18 May 

Ethiopia, Addis Ababa 





Tel.: +49-6221/4565-0 • Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

16-24 May 

Geneva, Switzerland 

Vitafoods Europe 

Informa Exhibitions, 5 Howick Place, 

London SW1P 1WG, Great Britain 

Tel.: +44 20 337 73111 

www.vitafoods.eu.com 

16-19 June 

Iran, Tehran 





Tel.: +49-6221/4565-0 • Fax: +49-6221/4565-25 

info@fairtrade-messe.de • www.fairtrade-messe.de 

14-17 July 

Chicago, IL, USA 

IFT Food Expo 

Institute of Food Technologists 

252 W. Van Buren, Suite 1000, 

Chicago, IL 60607 

Tel.: +1-312-782-8424 • Fax: +1-312-782-8348 

www.ift.org 

October/November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

PO Box 9292, Dubai, United Arab Emirates 

Tel: +971-4 308 6124 

www.gulfoodmanufacturing.com 

3-6 November 

Chicago, IL, USA 

Pack Expo International 

PMMI, 4350 North Fairfax Drive, 

Suite 600, 

Arlington, VA 22203 

Tel.: +1 703 243 8555 • Fax: +1 703 243 8556 

www.packexpo.com 



Brau Beviale 

NürnbergMesse GmbH 

Messezentrum, 

90471 Nuremberg 

Tel.: +49 911 86 06 49 09 • Fax: +49 911 86 06 49 08 

www.brau-beviale.de 

6-8 Dedember 

Paris, France 

FiEurope 

UBMi BV 2015 

PO Box 12740, de Entree 73, Toren A 

1100 AS Amsterdam Zuid Oost, 

The Netherlands 

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

www.ubm.com 

* 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 

42

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43

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Visit us at the Brau Beviale in the Nürnberg Messe 

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drinkworld Technology + Marketing 4/2023

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