drinkworld Technology + Marketing 2/2024

ZKZ 62006 

ISSN 1433-1594 Vol. 28 No. 2 June 2024 US $ 12 · € 12 

Cover: Tasting Success at Industry Oscars 

Hop Extracts for NoLo Styles 

Growth Spurt for Cider Specialist 

Exquisite Wooden Heritage Pack

INTERNATIONAL 

ENOLOGICAL 

AND BOTTLING 

EQUIPMENT 

EXHIBITION 

LEADER IN WINE & BEVERAGE TECHNOLOGY 

ORGANIZED BY 

30 th EDITION 

12 th -15 th November 2024 

Fiera Milano (Rho) - ITALY 

With the contribution of 

info@simei.it / simei.it

Editorial 

Refreshing Drinking Moments 

In Europe it’s warming up right now. 

Summer is coming. Parallel to this is 

the soccer European Championship, 

so drinks are currently very popular. 

Whilst tradition is important whilst 

looking for a beverage of choice, there 

are always adventurous options. Here 

are some suggestions we have recently 

come across. 

Healthy is always positive. Keeping 

hydrated is crucial in summer and 

when the taste is good we can only 

come back for more. We talked with 

Richard Smith-Bernal also known 

as “The Juice Smith“ whose mission 

is to promote wellness through 

unprocessed natural foods. Richard is 

a former rugby player whose passion 

for cold-pressed juices began with his 

own journey. After relying on workout 

supplements for years to support his 

active lifestyle, his health deteriorated 

and he was diagnosed with severe 

gastritis, leading to his discovery of 

cold-pressed juices and their associated 

health benefits. He purchased his first 

cold-pressed juicer in 2012 and started 

juicing himself from his family kitchen. 

In the meantime his company offers a 

diverse range of products, including 

cold-pressed juices, all made in-house 

in the UK from high-quality ingredients 

and using a collaborative approach to 

health and sustainability. 

Five trends for the summer: Hemp & 

Cashew Milk are both excellent sources 

of zinc, which aids in the development 

of cells that fight infections. Richard: 

“Both these milks are rich in plant 

proteins and healthy fatty acids, which 

help your skin, heart and brain health.“ 

Lemon Ginger Tea is an old classic, 

but is always popular. It contains 

antioxidants and is an excellent source 

of Vitamin C. Ginger is great for 

boosting efficiency in your digestive 

system. Richard: Stay hydrated 

while boosting your white blood cell 

count. Blended Fruit Juice is great 

for that revitalising feeling on a warm 

morning. Richard’s recommendation: 

Watermelon, mint leaves and half a 

lime. The combinations of berries, 

citrus and greens are endless – and you 

won’t need any added sugars. 

Some Fermented Drinks like kombucha 

and kefir are rich in probiotics which 

contribute to gut health. These 

beverages can be enjoyed as they 

come, served cold, or added to granola 

Ian D. Healey 

Editor-in-Chief 

for a healthy breakfast. Richard’s fifth 

summer trend will never get old: Water. 

“Water is essential for immune function 

because it aids the absorption of vitamins, 

antioxidants and other nutrients.“ Water 

also helps flush toxins through the system. 

The good thing about trends is that you 

can choose your own – and they will 

always be right, since they are based 

on personal preferences. I always find it 

helpful to see what others are suggesting, 

in case I want to try out something new. 

Unlike soccer, where I sometimes feel 

beholden from birth! 

Photo: Bill K aprelian 

Cheers 

www.drink-tm.com 

If you like it – subscribe! 

drinkworld Technology + Marketing · June 2024 3

Contents 

ZKZ 62006 


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Industry. 

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application capability, lubricant 

safety requirements. 

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nthetic H1 Fluids. 

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grades. 

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rade Synthetic Greases 

alcium Sulfonate Complex Type Greases. 

or a Variety of Applications. 

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O-FG 150 

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Exquisite Wooden Heritage Pack 

Issue 2 · June 2024 

Nothing is more valuable than winning an award from your peers. This 

year's International Brewing & Cider Awards competition was no different. 

The judges recognize and reward the quality and commercial worth of the 

beers and ciders entered, whether they be large volume or special niche 

products of excellence. These awards provide an opportunity for all entries 

to compete on an equal basis. 

The cover story starts on page 6. 

5 23 

Registered ISO 9001 

and ISO 50001 

Cover: International Brewing & Cider Awards / Simon Dewhurst 

Ingredients 

10 It’s Time to Chill Out 

14 Going NoLo in Style with Planet-Friendly 

Hop Extracts 

16 Consumers want Wider Range of Healthy 

Beverages as they Cut Back on Alcohol 

Processing 

18 Wall Thickness Measurement: Simple, Precise, 

Versatile 

20 Prioritizing TCO: Delving Beyond Purchase Price 

24 Growth Spurt for Cider Specialist 

It’s well known in the brewing industry that, if you want 

to make beer more aromatic, you have to add more hops. 

But, when you do that, you also increase the bitterness. 

Using aroma hop extracts and natural flavorings with a 

low content of alpha acids, it’s possible to get around 

that. The outcome is a hoppy, fruity beer with low 

bitterness. Full details on page 14 

The growing demand for the Savanna brand from Distell in 

South Africa brought a need to increase production very 

quickly: “We needed to be able to expand our capacity by 

30% within a very short time indeed,” explains Sharief 

Gallie, Head of Manufacturing. He found a supplier who 

could promise to hand over turn-key machines on time 

with the best quality of machine and service. The full 

story starts on page 24 

4

Contents 

Departments 

3 Editorial 

21 Fax 

42 Supplier's Guide 

Events 

40 IFT FIRST Food Expo, Chicago, July 14-17 

41 Calendar of Events 

Marketing 

6 Worldwide Brewers and Cidermakers 

Taste Success at Industry ‘Oscars’ 

36 Liberation Beers Against all Odds 

Packaging 

27 More Sustainable Beverage Cartons with 

Mono-material Barrier Packaging 

30 Thinking Outside the Bottle 

33 Glenglassaugh Distillery with Exquisite Wooden 

Pack to mark Half a Century of Heritage 

The beauty of whisky is that all of its history washes over 

you after a single sip, as each flavor note explodes on 

your tongue like a crashing North Sea wave. In designing 

an exquisite new package the aim was to evoke that same 

feeling in the packaging itself. The final design was a handcarved 

oak box, crafted to display a unique wave shape. The 

wood was hand-painted to draw out the deep grain of the 

oak. See the result on page 33 


Cover Story 

Worldwide Brewers and Cidermakers 

Taste Success at Industry ‘Oscars’ 

• Of the 13 trophies awarded, six went to Europe, four awarded to Asia, two to North 

America, and one Australia 

• For the first time in the Awards’ 138-year history, two brewers were crowned trophy 

winners in The Smallpack Ale competition 

The London Guildhall was the 

magnificent setting for the Awards 

Ceremony of the International Brewing 

& Cider Awards, popularly known as the 

Beer and Cider Oscars. The Competition 

has been held since 1886 and this year 

had thirteen categories and 115 medal 

winners from all over the world. In fact 

this year, for the first time ever, one of 

the categories saw a tie for the Trophy 

Winner. 

The International Brewing & Cider 

Awards have a unique history and 

equally a dynamic connection to the 

modern and changing industries and 

market in which they are held. The 

Awards have maintained the highest 

operational standards throughout their 

history, encouraging innovation and 

diversity in beer and cider. The judges 

job is to recognize and reward the 

best beers and ciders in the world and 

do so after careful consultation and 

arriving at consensus on the winners. 

The Awards are judged only by working 

professionals in brewing and cider 

making, reflecting current expertise in 

the tasting and commercial evaluation of 

beers and ciders going into the market. 

The selection criteria for judges is a 

unique attribute of this competition. The 

judges recognize and reward the quality 

and commercial worth of the beers and 

ciders entered, whether they be large 

volume or special niche products of 

excellence. Collectively, the experience 

of the judging panel covers a wide range 

of styles and markets from across the 

world. Judges’ affiliations are declared 

and samples managed to ensure that 

anonymity and integrity are maintained 

throughout the judging process. 

Judging for Medals in these awards is 

by discussion and consensus, not by 

scoring or averaging.Then in the judging 

for a Trophy Beer or Cider a secret 

Lara Lopes accepts the drinkworld International Keg Ale Trophy from Ian Healey for Round Corner 

Brewing Ltd for their Drovers Hazy Session IPA. 

ballot vote of only the medal winners is 

undertaken. 

Panel members are divided into teams 

which change for every session of 

judging. They are asked as a team, to 

assess and agree a shortlist of entries 

to put forward to the next round and 

a new panel. This process generates 

lively debate and it is enthusiastically 

embraced by the judges. Trophy winners 

can be judged three times by different 

panels during the competition . 

Judges are always presented with a 

manageable number of beers or ciders 

to compare in any one session – the 

classes with larger entries have more 

panels judging them in the early rounds. 

As the number of entries in contention 

in a class is reduced, so the size of 

the judging panel assessing them is 

increased. This culminates in the entire 

panel of judges selecting the Champion 

Trophy winner for each of the categories. 

Each panel will assess and promote 

forward the best entries and eliminate 

the others, which have come through 

the earlier stages. In the latter stages 

samples can be analysed to ensure 

integrity of declared ABV for the class 

entered. 

All Photos: Simon Dewhurst 

The uniquely selected judging panel 

focus on quality and commercial 

worth from a professional and market 

perspective rather than a written style 

definition. Thus entries can be style 

classics that fit traditional guidelines or 

variations on a style or real innovations 

which do not fit a current acknowledged 

style . 

The consensus method used by the 

panels ensures that any differing 

individual views are explained and 

6

Cover Story 

discussed with the entire panel engaged. 

Some judges may have more experience 

of a particular style being judged and 

may lead the discussion on a topic but all 

panel members will use their knowledge 

,experience and judgement to contribute 

to the process and reach consensus on a 

final decision . 

The Competition promotes the fact 

that every type of beer or cider in the 

world will find a place in one of its broad 

categories. The diverse experience of the 

international panel ensures that even the 

more unusual beers and ciders will not be 

beyond the knowledge and palate of some 

members.All entries are guaranteed of a 

rigourous tasting and discussion to fully 

assess the samples presented . Judging 

feedback comments are often provided 

to entrants. The Chairman of Judging 

briefs all panellists at the outset and asks 

them “to promote those entries on which 

they would be prepared to stake their 

future success” – a guiding principle of 

this unique competition. 

Another unique feature of this 

Competition is that the judging categories 

are separated into Classes differentiated 

by alcoholic strength. These aspects 

collectively provide entrants with scope 

for diversity and innovation in the styles 

entered while keeping the competition 

in classes within ABV boundaries. These 

attributes continue the tradition of 

integrity and professionalism in judging 

that has endured during the 125+ years 

of this Competition’s remarkable history, 

the longest running in the world. A 

three-day judging process formed the 

basis of the competition. This took 

place in March 2024 at Depot Mayfield 

in Manchester, UK and comprised 38 

working professionals in the brewing and 

cidermaking industries from across the 

globe, led by Chair of Beer Judging, Rob 

McCaig and Chair of Cider Judging, Gabe 

Cook. The judges were chosen to reflect 

the current expertise in the tasting and 

commercial evaluation of beers and 

ciders going into the market. Winners 

were chosen by consensus, according to 

the expertise of the international judging 

panel. The gold, silver and bronze medal 

winners were invited to collect their 

awards at the Guildhall luncheon. 

The superb technical installation in 

Manchester, included draught beers 

under gas, ensures integrity of product 

and dispensed to the Judges at the 

brewers’ recommended temperature. 

Stewards are all from within the 

industry, ensuring integrity of pour and 

dispense to the judges. All Judges are 

currently practising brewers. With 9 

broad categories and 33 classes, linked 

to the consumer experience, there is 

a place for every beer with every beer 

having a chance of winning – even those 

new or innovative variations on styles. 

The International Cider Awards were 

reintroduced, as an international 

recognition of excellence in cider 

production in 2013. An Award is a 

recognition, by fellow professional cider 

makers, that a cider is an outstanding 

commercial example of its style. The 

preparation and dispensing, including 

cider in bottle, can, bag in box, cask and 

keg at the cider maker’s recommended 

temperature was carried out by trained . 

Ruth Evans MBE, Director of the 

International Brewing & Cider Awards, 

said: “It’s been such an honor to 

continue to recognise the extraordinary 

beers and ciders across the world and 

celebrate all their achievements as they 

collected their awards at our ceremony 

this week. 

“This year we received an unprecedented 

level of high-quality beers and ciders, 

making it one of the toughest competitions 

to judge to date – and resulted in two 

brewers receiving the highest recognition 

in our Smallpack Ale competition. 

“We’re thrilled to be able to continue to 

provide a platform to reward the best 

beers and ciders with the credit they so 

truly deserve. Awards like these are so 

important in raising a company’s profile 

and help their beers and ciders stand out 

from the crowd. 

“This year we’ve crowned winners from 

all over the world including Australia, 

China, Japan, Spain, Ireland, USA and 

the UK and we’d like to congratulate each 

brewer and cidermaker who received 

recognition at this year’s International 

Brewing & Cider Awards for their 

continued efforts pushing the boundaries 

within the brewing and cidermaking 

industry.” 

The prestigious ceremony in London 

crowned 13 trophy winners – ten beers 

and three ciders – from four different 

continents were awarded the esteemed 

accolade. For the first time in the Awards’ 

138-year history, two trophy winners were 

awarded in The International Smallpack 

Ale competition. Australian Bentspoke 

Brewing Co. with its Barley Griffin and 

USA’s Samuel Adams Wicked Hazy, 

brewed by the Boston Beer Company, 

each earned the highest recognition for 

their outstanding contributions in the 

category. 

drinkworld Technology + Marketing · June 2024 

7

Cover Story 

In the UK, the only brewery with a Royal 

warrant to the castle, Windsor & Eton 

Brewery won The International Keg 

Lager trophy with its Capital Dry Hopped 

Lager, London’s Forest Road Brewing 

Company received The International 

Cask Conditioned Ale trophy with 

WORK, and Melton-based Round Corner 

Brewing Ltd scooped The International 

Keg Ale trophy for their Drovers Hazy 

Session IPA. 

Asia scooped four trophies including 

Japan’s Kirin Holdings Company for its 

KIRIN ICHIBAN, and Isekado Brewery 

with its NAMA-KADO Smoked Oyster 

Stout. Tokyo-based Spring Valley 

Brewery was awarded The Speciality 

Beer trophy for the second time in 

a row and China’s Tsingtao Brewery 

Co. Ltd won The International Strong 

Beer award with Tsingtao Legend. In 

The International Non & Low Alcohol 

competition Spain’s S.A. Damm was 

awarded a trophy for its Free Damm. 

In the cider awards, Cotswold Cider 

Company won The International 

Innovative Cider trophy for its Phantom 

of the Orchard, while USA triumphed 

in The International Classic Cider 

Competition with Portland Cider 

Company taking home the trophy for 

its Original Gold. Stonewell Cider from 

Ireland picked up The International 

Flavoured Cider trophy with Rós. 

A full list of all 2024 medal and trophy 

winners can be found on The International 

Brewing & Cider Awards’ website. The 

International Brewing & Cider Awards 

2024 are supported by headline 

sponsors; Barth-Haas Group, Krones 

and Fermentis. Trophy sponsors include; 

The Brewery Manual, British Guild of 

Beer Writers, BFBI, drinkworld, All Party 

Parliamentary Beer Group, Institute of 

Brewing & Distilling, Brauwelt, Barth 

Haas Group, The Morning Advertiser, 

Lallemand Oenology, Enartis. 

These awards provide an opportunity 

for all entries to compete on an equal 

basis. Brewers – if you brewed quality 

in, these procedures will bring it out 

… at the world’s top professional beer 

competitions … an Award truly worth 

winning 

For more information: 

www.brewingawards.org 

8

Cover Story 

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9

Ingredients 

It’s Time to Chill Out 

by DONNA BERRY 

Frozen beverages are all the rage this 

summer, with coffee shops, fast-food 

chains and quick-service restaurants 

getting uber creative in efforts to be 

the destination for consumers seeking 

out a little luxury when temperatures 

rise. Higher-end establishments may 

refer to these offerings as drinkable 

desserts, while others use descriptors 

such as icy, latte and shake. Whatever 

they are called, consumers are drinking 

them up and ready-to-drink beverage 

manufacturers will want to explore 

such concepts to play in this “little treat 

culture,” which was made popular by 

Gen Z and millennials on social media. 

It’s an act of post-pandemic self-care 

and a way to cope with life’s challenges. 

Convenience store 7-Eleven is ushering 

in summer with the limited-edition 

Peach Candy Lemonade Slurpee drink. 

The new flavor was inspired by the fanfavorite 

7-Select Gummi Peach Rings- 

-a soft, chewy candy of tangy, peach 

delight--and blends the sweetness of 

peach with the tartness of lemonade to 

make the perfect frozen treat. 

“It’s our favorite time of year--Slurpee 

drink season--and we’re looking forward 

to bringing our customers innovative 

new flavors all summer long,” said 

Dennis Phelps, senior vice president, 

merchandising. “We’re always on the 

lookout for the latest trends to bring 

exciting new additions to the menu.” 

Slurpee competes with ICEE, a brand 

from J&J Snack Foods Corp. The 

company has collaborated with WK 

Kellogg Co to reimagine the fruity Froot 

Loops cereal flavor into a fun frozen 

treat. 

For those seeking out a “cheesy” 

flavor adventure, the Cheez-In Diner, a 

roadside family place in Woodstock, New 

York, about a two-hour drive from New 

York City, offers the Deluxe Cheez-It 

Milkshake. This is a vanilla-based frozen 

blended drink with Cheez-Its crackers. 

It is garnished with whipped cream, 

chocolate syrup, sprinkles, a carameland-cheese-cracker 

rim and a single 

chocolate-dipped Cheez-It cracker on 

top instead of a cherry. 

The fast-casual U.S. chain Zaxby’s 

recognized this opportunity in frozen 

beverages and decided to bring 

milkshakes back to the menu after a 

seven-year hiatus. The birthday cake 

variety is infused with flavors of baked 

cake, buttercream and French vanilla, 

with festive rainbow sprinkles blended 

right into the shake. 

Canadian coffee chain Good Earth 

Coffeehouse has a new lineup 

showcasing flavors inspired by the 

blooming season of spring. There’s 

a hot and iced lavender latte and a 

strawberry rose cremosa. The latter 

is bubbly drink made with a splash 

of strawberry rose syrup and sparkling 

water and topped with a float of cream. 

Neutral Foods partnered with Shake 

Shack to supply its certified Carbon 

Neutral Whole Milk to more than 90 

locations in the U.S. Operators use the 

milk to make the chain’s beloved handspun 

shakes. 

Neutral Foods works with farmers across 

America to support carbon emissions 

reduction projects, which can reduce 

the carbon intensity of milk production. 

From researching feed supplements that 

can reduce enteric methane emissions 

to low-carbon electricity when using 

on-farm equipment like tractors and 

feed mixers, to off-farm processing, 

manufacturing and transportation, 

Neutral Foods invests directly with 

farmers to mitigate the climate impact 

of dairy farming. 

“Shake Shack has always stood by its 

commitment to do the right thing since 

day one, and we respect its dedication 

to support American farmers who are 

investing in climate smart practices,” 

said Marcus Lovell Smith, CEO of Neutral 

Foods. “The scale, reach and popularity 

of Shake Shack has been integral to our 

foodservice business supporting our 

10

Ingredients 

mission to radically reduce the carbon 

footprint of agriculture across the U.S.” 

Shake Shack first started its pilot 

with Neutral Milk at select Shake 

Shack locations in early 2022 and 

is now expanding to more locations 

across New York, Connecticut, New 

Hampshire, Rhode Island, New Jersey 

and Massachusetts. By using Neutral 

Milk, to date, Shake Shack has already 

avoided more than 375 metric tons 

of CO2e, equivalent to 873,000 

miles driven by an average gasolinepowered 

passenger vehicle (source: 

US EPA Greenhouse Gas Equivalencies 

Calculator). 

“Staying focused on delivering the 

highest-quality ingredients and 

experience is core to what makes Shake 

Shack the brand it is today,” said Jeffrey 

Amoscato, senior vice president of 

supply chain and menu innovation 

at Shake Shack. “As many American 

farmers face economic challenges, 

Neutral Foods is partnering with them 

to innovate and find new ways to 

thrive and help our industry reduce its 

environmental footprint. This support is 

something we can certainly get behind 

as a company born in the hospitality 

business.” 

Chicken Guy!, the chicken chain owned 

by Chef Guy Fieri and renowned 

restauranter Robert Earl, is debuting 

the Berry Bomb Shake. It is described 

as hand-spun vanilla soft-serve with 

mixed berry puree, topped with fresh 

whipped cream and cinnamon toast 

crumble. 

Canadian coffee café Tim Hortons is 

toasting to a quarter century of sipping 

on Iced Capps with the rollout of 

CARAMILK Iced Capp and the return of 

fan-favorite OREO DOUBLE STUF Iced 

Capp. All Iced Capps start with a base 

that’s a blend of coffee, cream, vanilla 

and brown sugar. 

The CARAMILK Iced Capp features Tims 

original Iced Capp base along with a 

blend of milk chocolate chunks, a swirl 

of whipped topping and a drizzling 

of gooey caramel syrup. The OREO 

DOUBLE STUF Iced Capp blends the Iced 

Capp base with OREO cookie crumble 

and vanilla syrup, then adds a layer of 

vanilla-flavored whipped topping. 

Tim Hortons also has a new Tiramisu 

Cold Brew. The coffee is steeped for 16 

hours in the restaurant for an incredibly 

smooth and velvety taste. This gets 

mixed with tiramisu syrup and topped 

with an espresso-infused cold foam that 

is sprinkled with cocoa powder. 

Black Rock Coffee Bar, a U.S. boutique 

coffee chain, has kicked off its Summer 

Daze Campaign, which includes new 

chilled beverages. Vanilla Cookie Mocha 

is a fusion of the chain’s full-bodied 

espresso stirred into white mocha and 

vanilla flavoring then combined with 

whole milk. The alluring sweetness 

of white mocha, and the comforting 

essence of vanilla is poured over ice 

and topped with a luscious crown of 

chocolate macadamia nut cold foam. 

Orange Dream Fuel is a blend of vanilla, 

orange zest and the invigorating kick of 

Black Rock’s Original Fuel energy drink. 

It gets crowned with a creamy orange 

cold foam reminiscent of childhood 

orange cream popsicles. The Orange 

Dream Fuel is served over ice or is 

available frozen. 

Dutch Bros Coffee is in on the coffee latte 

trend. Its latest innovation is the Churro 

Freeze, which features caramel coffee 

topped with a cinnamon sugar-flavored 

Soft Top and churro bits. 

Global brands have been playing in this 

frozen drink space for some time, but 

this past year, many have expanded 

their offerings and gotten more creative. 

Taco Bell, for example, has new Coffee 

Chillers and Churro Chillers, the firstever 

frozen coffee and shakes to hit the 


11

Ingredients 

Taco Bell menu. Inspired by authentic 

Mexican flavors, the frozen dairy-based 

beverages feature colorful swirls packed 

with flavor. They are topped with a layer 

of cold foam. 

McDonald’s debuted a new store format 

last year in the Chicagoland area. It’s 

CosMc’s, a small, beverage-led concept. 

CosMc’s menu is rooted in beverage 

exploration, with bold and unexpected 

flavor combinations, vibrant colors and 

functional boosts. 

The Sour Cherry Energy Burst Tart is a 

cherry slush blended over fruity popping 

boba with a boost of energy from caffeine. 

The Blended Chai Frappe features sweet 

popping boba finished with whipped 

cream and cinnamon sprinkles. There’s 

also a Beach Protein Frappe, which is a 

banana-flavored creamy protein-packed 

whipped indulgence. 

U.S. McDonald’s locations have a new 

blended ice cream beverage called the 

Grandma McFlurry. It is sweet--just like 

grandma--and features a delicious syrup 

and chopped, crunchy candy pieces--like 

grandma’s favorite treat that she hid in 

her purse--all blended in vanilla soft serve. 

Last year’s summer special was the 

Grimace Shake, a berry-flavored 

milkshake that comes in bright purple, 

a nod to the chain’s mascot. This year, 

McDonald’s Canada is rolling out the 

sweet treat. 

While not as big of a presence at 

McDonald’s in the U.S., Whataburger 

plays harder in the frozen drink space. 

The chain is known for its deliciously 

fun specialty shakes, with flavors like 

Dr Pepper and Banana Pudding winning 

fans around the country. Its newest 

offering is the Caramel Latte Shake, 

which is made with espresso, silky 

smooth caramel and creamy vanilla. 

It’s all about indulgence, enjoying the 

little luxuries in life. It’s also about 

refreshment and cooling one off during 

the lazy, hot days of summer. 

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. 

12

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13

Ingredients 

Going NoLo in Style with Planet- 

Friendly Hop Extracts 

Upcycled hop extract is the latest addition to the natural hop flavor collection from IFF. A 

new opportunity for brewers to balance the cost and quality of climate-challenged hops – 

and put more oomph into NoLo beer 

Little quenches the thirst like an ice-cold 

beer. Gorgeously hoppy flavors and that 

perfect foam make beer a much-loved 

choice around the globe. Yet beer is 

becoming more than sheer indulgence. 

As climate change touches down with 

negative consequences for the hop 

harvest, brewers are facing new demands 

for affordability and sustainability – 

blended, as ever, with exceptional good 

taste. 

It looks like another complication for an 

industry that is no stranger to challenges. 

The growing demand for NoLo beers 

has already seen brewers work hard to 

infuse healthier NoLo variants with a 

full-bodied flavor. Noting the simmer of 

consumer disappointment with current 

offerings, brewers are aware there is still 

some way to go. But now the question is 

how to create appealing NoLo beverages 

that have a strong sustainability profile 

as well. 

A declining harvest 

Many brewers have been turning to 

specialized hop flavorings to help them 

optimize the brew. As one of the solution 

providers in this space, IFF has prepared 

itself for a sharp rise in interest, explains 

Global Innovation Marketing Lead, Sjors 

Peters. 

“Last year’s hop industry reports 

made sobering reading. Even though 

the hop-growing acreage was virtually 

unchanged, the global hop harvest 

was down significantly due to extreme 

weather conditions. The resulting impact 

on hop quality compromises the flavor 

profile. 

“It means that manufacturers are both 

struggling with higher prices due to the 

supply situation and the need to produce 

beverages with a consistent taste right 

through the year.” 

Upcycled hop extract 

Part of the answer could lie in a new 

extract from upcycled hops. Developed 

by IFF’s LMR Naturals in southern 

France, HOP ULTIMATE is drawn from a 

side stream of hop production that was 

previously sold for animal feed or used 

as landfill. 

Now, using a proprietary process, LMR 

Naturals can extract the fresh, hoppy, 

fruity, and floral aroma molecules 

left behind by the initial extraction of 

alpha and beta acids – primary beer 

flavoring components used to provide 

bitterness. The process itself is based on 

technologies used in the extraction of 

botanicals, where the primary goal is to 

keep aromas fresh and stable. 

Senior Food Designer at IFF, Frank Meijer 

highlights the potential. 

“In beer production, the extract can 

be used in natural flavor solutions that 

replace some of the hops – the level of 

replacement possible depends on the 

brewing process and type of beer. So, 

applying the hop extract is a way to 

stabilize rising raw material costs, secure 

year-round flavor uniformity for different 

hop types, and not least, source more 

sustainably .” 

Tweaking the flavor balance 

With these fundamental needs met, 

flavor differentiation is the next priority. 

This is where detailed knowledge of the 

flavor components in each hop varietal 

14

QUALITY 

GUARDS. 

Ingredients 

comes in. The upcycled extract provides an excellent base for 

creating exciting new flavors using other IFF ingredients and 

technologies. 

According to IFF’s Principal Flavorist Caroline Korsten, skillful 

tweaks to the balance between bitter and aromatic notes may 

solve specific taste challenges of NoLo beers and open the door 

to other untapped opportunities. 

“It’s well known in the brewing industry that, if you want to 

make beer more aromatic, you have to add more hops. But, 

when you do that, you also increase the bitterness. Using 

aroma hop extracts and natural flavorings with a low content 

of alpha acids, it’s possible to get around that. The outcome is 

a hoppy, fruity beer with low bitterness,” she says. 

Naturally 

protected with 

Nagardo ® 

glycolipids! 

The missing volatiles 

The reason why the flavor of NoLo beers consistently falls 

short compared to conventional beer products is because 

they lack the mouthfeel, sweetness, and aroma that alcohol 

delivers. Whether brewers start with a normal brewing 

process and then remove the alcohol or whether they don’t 

allow the alcohol to develop at all, NoLo products will always 

miss out on flavor volatiles that need to be put back in. 

So why haven’t more brewers just taken a nice aroma hop 

extract off the shelf and added it to their NoLo beer to boost 

the whole sensory experience? Korsten points out a key 

technical hurdle: standard hop extracts are not fully soluble 

in water. Simply adding an extract without a delivery system 

is the equivalent of trying to mix oil with water. 

“Solubility is a big thing, especially if you don’t have alcohol 

to help it along. And then there’s the foam stability. It’s about 

getting the right balance between flavor and foam.” 

Key delivery technology 

IFF has developed several delivery systems to make HOP 

ULTIMATE soluble in beverages. It’s this key piece of 

technology that enables the combination of sustainability, 

cost efficiency, and functionality in one high-quality hop 

extract – making a great starting point for creating fullbodied 

NoLo beer. 

IFF recently gathered its entire portfolio of hop extracts 

and natural flavoring solutions in the RE-IMAGINE CLEAN 

HOP COLLECTION. As more beverage companies explore 

the potential of hops in ready-to-drink teas, mixers, malt 

beverages, energy drinks, and other categories, it’s a collection 

that celebrates versatility. Green and fresh, fermented and 

complex, or accentuating the distinctive profile of a popular 

hop varietal, the age of creative hop flavors is here. 

The beverage industry is fast-moving and so there 

are always new challenges in terms of microbial 

stability. The new and innovative natural preservative 

for drinks Nagardo ® , obtained from an edible 

mushroom, offers efficient beverage protection 

for existing and new beverage applications with a 

maximum level of fl exibility and easy implementation. 

Find out more at nagardo.com 


15

Ingredients 

Consumers want Wider Range of 

Healthy Beverages as they Cut Back 

on Alcohol, Prinova Research Finds 

Consumers are turning to tea, coffee 

and energy drinks as they reduce 

their alcohol intake, Prinova research 

has shown. The report also suggests 

that even more drinkers – younger 

ones in particular – would cut back if a 

wider range of healthy non-alcoholic 

beverages were available. 

To explore current trends in the 

beverage space, Prinova, the leading 

provider of bespoke premixes and 

blends, surveyed 1277 physically active 

European consumers.* More than four in 

ten (42.5%) said they had reduced their 

alcohol intake over the past three years, 

compared to just 15% who reported 

drinking more. Consumers aged 25-34 

were the most likely to say they were 

consuming less alcohol. 

Among those who had cut down on 

alcohol, most were turning to healthier 

beverage options including coffee, tea, 

still water and juices / smoothies, with 

preferences varying by age, gender, and 

location. Consumers over the age of 65 

were five times more likely than average 

to have increased their consumption of 

dairy beverages, while alcohol-free beer 

was significantly more popular with 

older age groups than Gen Z. 

Over a third (35%) of men who had cut 

down on alcohol were drinking more 

energy drinks as a result. Energy also 

emerged as the top wellness benefit 

sought in healthy beverages, ahead of 

hydration and post-exercise recovery. 

In the cohort who had not reduced 

their alcohol intake, over half said they 

would be likely to do so if a wider range 

of healthy beverages were available. 

This was particularly true of millennials 

(64%). 

When asked which ingredients they 

most looked for in healthy drinks, 65% 

16

Ingredients 

of respondents picked vitamins and 

48% chose minerals. Plant protein also 

scored highly as a desirable beverage 

ingredient, ahead of both fruit and whey 

protein. Other purchase drivers for 

healthy beverages included affordability, 

natural ingredients, trusted brand, and 

scientifically proven ingredients. 

James Street, Global Marketing 

Director at Prinova, said: “Consumers 

are increasingly re-evaluating their 

relationship with alcohol, whether that 

means embracing the ‘sober-curious’ 

trend, or simply moderating their intake. 

However, our research also suggests that 

many more would be persuaded do so if 

they could replace booze with appealing 

healthy alternatives. Given the scale of 

this market need, and the increasingly 

wide range of on-trend functional 

ingredients available, it’s clear that there 

are still huge opportunities for innovation 

in the functional beverage space.” 

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17

Processing 

Wall Thickness Measurement: Simple, 

Precise, Versatile 

With the new MiniTest FH, Elektrophysik offers a very compact device for a wide variety of 

measuring tasks 

The compact MiniTest FH from 

Elektrophysik is a portable measuring 

instrument for measurements up to 

24 mm wall thickness. The ergonomic 

housing shape and easy handling 

make it the ideal measuring tool 

in production and in the quality 

laboratory. Measurements with 

MiniTest FH provide information on a 

wide range of wall thicknesses within a 

very short time. The measuring system 

consists of a control and display unit 

and a sensor connected by cable. 

Due to the wide range of connectable 

probes, a variety of measuring tasks 

can be solved. 

AI-based quick calibration and 

direct data import 

All connectable sensors use the 

SIDSP® method (sensor-integrated 

digital signal processing). The 

transmission of the already digitally 

processed measured values from the 

sensor to the evaluation unit ensures 

maximum accuracy. And thanks to the 

innovative AI-based quick calibration, 

a zero calibration can be performed 

for each sensor and sphere diameter 

“The magnetostatic measuring principle has proven itself over the years to be an extremely 

accurate and reliable method to measure the wall thickness of non-magnetic materials. We see 

great potential for the future in this measuring method and have therefore decided to develop 

a new model with a comprehensive range of functions and a large selection of sensors for the 

beverage industry.” 

Beatrix Badura-Yilmaz 

Geschäftsführerin ElektroPhysik 

Dr. Steingroever GmbH & Co. KG 

within less than ten seconds touching 

only one button, thus increasing the 

accuracy of the measured values by 

50%. 

MiniTest FH offers various interfaces 

for data transfer to a PC or directly 

into a CAQ system: Individual readings 

as well as the entire statistics can 

be transferred via USB, RS-232C or 

Bluetooth. As a special feature, MiniTest 

FH allows direct transfer of measuring 

values to an Excel spreadsheet or any 

other evaluation software via USB 

keyboard emulation. 

Wide range of sensors 

To cover a wide range of measurement 

tasks, a selection of sensors with 

diverse measuring ranges, reference 

steel balls and target wires as well as 

different designs modified for special 

measurement tasks is available. 

18

Processing 

Intuitive operation 

The non-destructive gauge is intuitive 

to operate and achieves precise 

results on all non-magnetic materials, 

regardless of size and shape. Even 

measurements on sharp edges, narrow 

diameters and complex geometries can 

be easily performed with the MiniTest 

FH. Visualization of the measurement 

results is provided thanks to a 4.3" 

color screen with a resolution of 

800x480 pixels. The control unit also 

features an integrated rubber rim for 

protection and a better grip, as well as 

foldable stands. 

Wide range of applications 

The application areas of the MiniTest 

FH are mainly the packaging industry 

for plastic containers and bottles for 

chemical substances, cleaning agents 

and lubricants, as well as the area 

of food packaging and packaging for 

medical products. The gauge can also 

be used to easily determine the wall 

thickness of glass packaging for a wide 

range of industries, as well as the wall 

thickness of materials made of glass for 

automotive, sanitary and construction 

applications. 

Rugged wall thickness gauge MiniTest FH 

• Measurement of non-ferrous materials up to 24 mm wall thickness 

• Applications: e.g. packaging such as bottles and containers made of glass and plastic, 

composites, aluminum and titanium parts with complex geometries in aerospace and 

automotive production 

• Extreme accuracy through digital signal processing 

• Direct data import into evaluation software 

• AI based quick calibration function 

• Splash-proof housing: industry standard IP65 

In the context of quality control, for 

example, the MiniTest FH can lead to 

savings of several tons of material per 

year in the production of PET bottles 

by adjusting the wall thickness to the 

target specification. Compliance with 

minimum wall thicknesses to avoid 

rejects and possible complaints can also 

be optimized with the MiniTest FH. 

Beatrix Badura-Yilmaz 


19

Processing 

Prioritizing TCO: Delving Beyond 

Purchase Price 

by Oliver Selby 

When looking to invest in a high-value 

piece of automation equipment, a key 

question of any potential purchaser 

is: what is the payback period? In the 

UK, the typical expectation is that this 

will be under two years. Yet the value 

that the right automation solution can 

deliver to a manufacturing business 

will last far longer than that. This focus 

on short-term return is hindering 

our productivity as a nation. Our 

neighbors in the EU typically expect 

payback in three to five years, which 

goes some way towards accounting for 

their higher levels of both automation 

and productivity (a German worker 

produces around one-sixth more per 

hour than their UK counterpart). 

Despite our relative reluctance to 

automate, the UK recently overtook 

France to become the eighth largest 

manufacturing nation. If we are to 

continue competing on the global 

stage, however, then it is imperative 

that we increase our level of industrial 

automation – we currently languish in 

Oliver Selby, Head of Sales for FANUC UK, Coventry 

25th position in the IFR global robot 

league table – not least because of 

the ongoing labour shortages across 

all areas of manufacturing. We are the 

only G7 nation to sit outside the top 

10 robot adopters; that alone should 

inspire us to increase our levels of 

automation in order to drive higher 

productivity, greater efficiency and 

increased output. 

To do that, we need to get realistic 

about return on investment. Focusing 

on a sub-two year payback can lead 

to businesses making compromises 

when developing their manufacturing 

strategy, and thereafter their capital 

equipment and automation purchasing 

strategy, and forces decisions to be 

made that do not offer long-term 

value. 

FANUC UK examines the factors that make up TCO lifetime costs. 

By contrast, determining the value 

of automation using total cost of 

ownership (TCO) is a far more accurate 

measure. Any investment in capital or 

automation equipment should form 

part of a business’ long-term strategy, 

and not simply because the purchase 

price fits into an arbitrary short-term 

payback period. By calculating the 

lifetime costs – and more importantly, 

the lifetime savings – associated with 

automation, manufacturers can ensure 

that the sums add up in the long term 

and not just at the point of purchase, 

resulting in the right solution for their 

business both now and in the future. 

Below are the nine factors that make up 

TCO lifetime costs. Before considering 

any automation purchase, make sure 

to talk to your supplier about how 

their solution can help to control these 

20

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Issue 2/2024 

+49 (0)911 2018-100 

or mail us to: drink@harnisch.com 

Our service: If you would like to have more information on articles and/or 

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21

Processing 

to find out what their average engineer 

response times are. At FANUC UK, 

we’re currently sitting at a sub-20 hour 

mean time to repair any faults, i.e., less 

than one business day. 

Some element of robotics training will be required to ensure the full value of equipment can be 

realised. FANUC UK offer an array of upskilling resources including basic operating courses to 

full programming and maintenance courses. 

costs, to ensure you’re getting real 

value from your investment. 

1. Purchase price – 

While much of the focus of any 

negotiation is concerned with 

purchase price, it actually only 

accounts for between 15-25% of 

the total cost of ownership. Solely 

focusing on this as the deal-breaker 

can lead manufacturers to invest in an 

automation solution which may not be 

fit for purpose. While FANUC strives 

to make our products extremely cost 

competitive when it comes to the 

initial purchase price, with as much as 

85% of the ‘hidden’ costs of ownership 

coming via other factors, it is counter 

intuitive for manufacturers to base 

their sole automation investment 

decision on this point. 

2. Training – 

Whether your workforce is used 

to dealing with smart, connected 

automated solutions or is unfamiliar 

with modern robotics, some element 

of training will be required to ensure 

the full value of your equipment can be 

realised. We offer an array of upskilling 

resources from our dedicated training 

facility in Coventry, from basic 

operating courses to full programming 

and maintenance courses. Ensure your 

business can keep up with the pace 

of change in today’s digital world by 

making sure any automation supplier 

you choose offers full training for the 

lifetime of your purchase. 

It’s also important to focus on multiple 

stakeholder levels in the business. 

When adopting automation, different 

stakeholders will require different 

levels of understanding. For example, 

at shop floor level a technical level 

of comprehension will be needed; 

meanwhile, the C-Suite will need to 

understand the business case for 

automation. 

3. Maintenance – 

Keeping your equipment running at 

optimal levels will ensure it delivers 

day after day, week after week, year 

after year. Our products are extremely 

reliable, so much of what we offer from 

a servicing perspective falls under 

preventative maintenance. We work 

with our customers to schedule any 

required maintenance at a time that’s 

least disruptive to their business, 

maximizing equipment uptime. 

4. Repair – 

The longer a machine is out of action, 

the greater the financial impact on 

your business. Speak to your supplier 

5. Downtime – 

Preventing downtime to minimize 

production losses is essential. As well 

as ensuring your automation supplier 

offers preventative maintenance and 

short repair times, the best way to keep 

downtime to a minimum is to invest 

in equipment which has a reputation 

for reliability. Ask your automation 

supplier for evidence of its products’ 

mean time between failure (MTBF). For 

example, the MTBF for our CNC range 

is 25 years, and for our robots it’s even 

longer, at 32 years. Make sure you also 

find out from your automation supplier 

what services are available to support 

reduced downtime occurrences, such 

as augmented reality 24-hour support 

helplines. 

6. Upgrades – 

With technology evolving at a rapid 

rate, your automation supplier should 

be able to equip your purchase with 

the latest smart software upgrades 

as they are released. At FANUC, 

these include our Zero Downtime 

(ZDT) programme, which tracks our 

machines when operational and feeds 

back performance data to ourselves 

and the customer. This helps to predict 

potential issues ahead of time, keeping 

downtime to a minimum. 

7. Security – 

Hand in hand with technological 

advancements comes cybersecurity. 

Ensuring that your equipment, as 

well the data it handles and produces, 

are kept secure is a pre-requisite and 

something that we take extremely 

seriously. Make sure your automation 

supplier can clearly explain their 

cybersecurity measures to help your 

business avoid a costly cyber breach. 

8. Energy – 

No longer a ‘nice to have’, sustainability 

is now a business imperative from a 

financial, environmental, social and 

governance (ESG), and legislative 

22

Processing 

philosophy is to offer the lowest total 

cost of ownership for our products with 

extended lifetime service. This means 

we commit to supporting our products 

for as long as the customer wishes to 

use them. We’re still supporting robots 

and machines that are over 30 years 

old. 

Keeping your equipment running at optimal levels will ensure it delivers day after day, week 

after week, year after year. 

To conclude, if UK manufacturing 

is to retain its place as a global 

powerhouse, we must increase our 

levels of automation. This requires 

a shift in focus by all stakeholders 

within a business towards purchasing 

the right equipment first time around 

and looking at the overall value it 

can deliver. Prioritizing TCO – rather 

than obsessing over a short payback 

period – will help to ensure long-term 

success, supporting a business’ growth 

strategy to deliver higher productivity 

and ultimately, higher profitability. 

perspective; not to mention essential 

for winning and retaining key 

contracts. As well as questioning the 

energy efficiency of any automation 

solution in terms of the electricity and 

gas it consumes, make sure to also find 

out its credentials regarding water 

usage, particularly when it comes to 

keeping the equipment clean. However, 

some solutions go even further and 

actually re-use energy within the 

process. For example, our all-electric 

ROBSHOT injection moulding machine 

has an advanced power regeneration 

feature that enables intelligent energy 

recovery, meaning it consumes 10- 

15% less energy than other all-electric 

machines. 

9. End of life – 

Everything has a cost to recycle, so 

you’ll also need to factor in a plan 

for when your product reaches the 

end of its life. Of course, this will be 

determined by its expected lifespan. 

Will you need to recycle it and purchase 

a replacement in five years’ time or in 

10, 15 or 20 years’ time? At FANUC, our 

References 

https://www.ons.gov.uk/economy/economicoutputandproductivity/productivitymeasures/bulletins/internationalcomparisonsofproductivityfinalestimates/2021 

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23

Processing 


KHS reliably provides record-holding South African cider bottler Distell with the required 

capacities 

Companies whose growth rates run 

into two figures like to associate 

themselves with a technological 

partner who can reliably deliver the 

required capacities. This applies in 

particular to South African cider 

record-holder Distell who enjoys a 

long-term cooperation with KHS. 

While some regions are only just 

discovering cider as a trend beverage, 

in other countries this fermented, 

alcoholic apple juice looks back on 

a long tradition. In Great Britain and 

Ireland especially, this specialty has 

been extremely popular since the 

time of Julius Caesar. On his retreat 

from the land of the Anglo-Saxons 

the imperator took the refreshing 

potable back to Rome with him and 

was subsequently responsible for its 

distribution to many parts of Europe. 

Cider thus developed lots of different 

regional variations: the French, for 

example, took sweet dessert apples 

as the main ingredient and used them 

to make weak alcoholic cidre. The 

English, on the other hand, preferred 

cider apples that were too bitter, 

sharp or sour to be eaten without 

further processing. When it comes 

to the tart dryness of the beverage, 

Germany wins hands down: in the 

federal state of Hesse in particular 

a veritable Ebbelwoi or ‘apple wine’ 

culture has grown up around a cider 

that contains 5–8% alcohol by volume 

and in 2022 was added to UNESCO’s 

Representative List of the Intangible 

Cultural Heritage of Humanity. In our 

modern era it was the Brits who again 

precipitated the beverage’s march of 

triumph around the globe, however; 

in the 19th and 20th centuries cider 

spread from England throughout the 

British Empire to its most remote 

colonies and the later Commonwealth 

– to India, Canada, Australia and 

South Africa, where it’s now one of 

the country’s most popular thirstquenchers. 

African cider giant 

The market leader in South Africa is 

Distell, one of the premier beverage 

producers on the entire continent and, 

according to the company, the secondlargest 

cider producer worldwide. 

Formed at the end of 2000 when 

Stellenbosch Farmers’ Winery merged 

The two KHS Innoket Neo Flex labelers each have six self-adhesive labeling stations. 

with the Distillers Corporation, the 

group makes wine, spirits, cider and 

RTDs. The last two categories alone 

made up around 55% of the quantities 

of beverage produced in 2021 and thus 

accounted for more than a third of a 

turnover of over €1.2 billion. 

The portfolio includes several brand 

names: besides Hunter’s, Extreme and 

Bernini, premium product line Savanna 

in particular is exceedingly popular 

with local consumers and on various 

international markets. It comes as 

Savanna Dry, in an alcohol-free and a 

light variant and flavored with lemon 

or chili, and is filled into 330- and 

500-milliliter glass bottles with crown 

corks that are retailed singularly or in 

packs of up to six containers. 

The brand language is spritely and witty 

to communicate the beverage’s fresh 

character. For example, at the peak of 

the corona pandemic, when the people 

in South Africa were confronted with 

closed restaurants and bars, curfews 

and a ban on the sale of alcohol lasting 

months, the idea of the Savanna Virtual 

Comedy Bar was born; here you could 

meet up weekly with friends on Zoom 

and interact with comedians together 

with a bottle of cider. Comedy Specials 

were also held every two weeks that 

were streamed on Savanna’s social 

media channels. On the one hand, the 

measure supported entertainers made 

redundant by the closure of cultural 

venues; on the other, it soon became 

a huge cult that cheered the South 

Africans up during these difficult 

times and helped the brand to double 

its sales volume within the space 

of a year. The campaign was largely 

borne by the non-alcoholic version of 

Savanna launched just a few months 

before the onslaught of Covid-19, with 

lots of consumers of other beverage 

categories turning to this particular 

product as it was impossible to tell it 

from the original. Once they’d acquired 

24

Processing 

a taste for it, they remained loyal, with 

Savanna now the most popular brand 

of all in South Africa. 

Social responsibility 

Distell generally believes in practicing 

social responsibility, as shown by a 

number of other examples; above 

and beyond the financial goals of its 

stakeholders, various CSR activities 

are a fixed feature of its corporate 

strategy. It runs programs aimed at 

reducing the harmful consumption of 

alcohol, warns of the consequences 

of drunk driving, launches vaccination 

campaigns, helps young people to 

develop their skills and engages in the 

empowerment of women. Together 

with its innovative marketing concepts 

and high-quality products, this 

commitment has earned the company 

wide acceptance and high recognition 

among consumers. In turn, this all 

translates into hard cash – and means 

that sometimes production can hardly 

keep up with demand. 

It’s thus all the more important to have 

a technological partner to hand whom 

you can fully rely on when capacities 

desperately need expanding. Distell 

has enjoyed a relationship like this with 

Dortmund systems supplier KHS for 

around 20 years now; during this time a 

good number of KHS lines and machines 

have been installed in both Stellenbosch 

near Cape Town and in Wadeville and 

Springs not far from Johannesburg, 

including most recently two turnkey 

can and three glass lines, plus countless 

fillers, packers and process technology 

units. Of the total of 36 lines the 

beverage producer now operates in 

South Africa a third is reserved for 

Savanna, the majority of which are 

situated at the plant in Springs. 

Vital partner 

“We haven’t merely established 

ourselves as a vital partner to 

Distell with our first-class machines 

and seamless installation and 

commissioning processes,” says Leroy 

Thangamuthu, Managing Director of 

KHS South Africa. “For as long as we’ve 

been working together, it’s chiefly 

been our service engineers who’ve 

always ensured that the lines continue 

to produce with their customary 

reliability and standard of quality. It’s 

thanks to them that our equipment can 

be used with a degree of availability 

that’s always at an optimum. This is 

what’s earned us our status of first 

choice among the providers of plant 

technology.” 

The most recent milestone in the Distell/ 

KHS cooperation is a direct result of 

the growing demand for the Savanna 

brand: a glass line with an output of 

up to 60,000 330-milliliter bottles an 

hour. “We needed to be able to expand 

our capacity by 30% within a very 

A robot palletizer readies the packed products for their journey to retail outlets, bars and restaurants. 

The filled and sealed glass bottles are fed to 

one of two labeling machines where they are 

dressed with a transparent film label for a nolabel 

look. 

short time indeed,” explains Sharief 

Gallie, who as head of Manufacturing 

South Africa is responsible for 

production throughout the entire 

country. “It’s the height of summer 

here in December and therefore the 

high season for cider. KHS was the 

only supplier who could promise to 

hand over turn-key machines to us on 

time within a period of seven-and-ahalf 

months. All other manufacturers 

would’ve needed at least five months 

more.” The industry had previously 

considered the proposed speed of 

delivery to be practically impossible, 

Gallie remembers. It’s thus no surprise 

to learn that the company’s top 

management experienced a moment 

of disbelief when the plans were 

submitted for decision and approval. 

The long-term trust in and reliability 

of the Dortmund company ultimately 

dispelled all doubts, however. Distell 

is thus all the more pleased that the 

project was completed within the 

given time frame and that the agreed 

performance figures were even 

exceeded. The only real challenge lay 

outside KHS’ sphere of influence: owing 

to industrial disruptions caused by 

corona and problems with the supply 

chain, there were temporary shortfalls 


25

Processing 

in the replenishment of glass bottles, 

meaning that alternatives had to be 

found on site; 15 million liters were 

then filled into cans. When the number 

of new cases of Covid infections in 

South Africa fell significantly at the 

end of 2021 and everything could then 

continue according to plan, 25 million 

liters of cider were filled in December 

alone – more than ever before within 

the space of one month. 

Fantastic labeler design 

The line includes a depalletizer, a 

rinser, the filler, flash pasteurizer, 

warmer, two packaging machines – a 

shrink and a tray packer – and a robot 

palletizer, among other equipment. 

However, Gallie is especially delighted 

with the performance of the two KHS 

Innoket Neo Flex labeling machines. 

“We’ve been used to having KHS 

provide us with sophisticated top 

technology and absolute reliability 

for many years. What we’re seeing in 

speed and reliability with these two 

machines, however, has really left a 

The new line is equipped with two Innopack 

Kisters packaging machines: a tray and a shrink 

packer. 

Distell’s Savanna is the most popular cider 

brand in South Africa. 

lasting impression on me. I could go on 

about the fantastic design for hours! 

However, what always holds the most 

significance is the feedback we get 

from the operators on their experience 

with the technology. And if this is as 

positive as it is in this case, then you 

know you’ve purchased a really good 

machine.” 

Despite his immense satisfaction with 

his procurement, Gallie sees no reason 

to sit back and take it easy. By no means 

does the new non-returnable glass line 

indicate that the company’s maximum 

filling and packaging capacity has been 

reached. Far from it: the steep rise in 

Working as one: Bradley Naicker, KHS sales manager 

(left), and Dewald Benadie, line manager 

of the new Line 2 at the Distell site in Springs. 

“The constant optimum availability of our equipment 

makes us first choice among plant technology 

providers for Distell”, says Leroy Thangamuthu, 

Managing director of KHS South Africa. 

demand has prompted the planning of 

further projects with KHS that include 

a ninth line for Springs and a canning 

line for Stellenbosch which together 

will mark a further chapter in the 

success story of Savanna and the joint 

partnership of the two companies. 

26

Packaging 

More Sustainable Beverage Cartons 

with Mono-material Barrier Packaging 

Significant progress in application development with support from Refresco, plus first 

contract manufacturing partner signed up with potential to deliver 100 million carton 

capacity annually. 

At an exclusive recent preview 

event, Zotefoams, a world leader in 

cellular materials technology, gave a 

comprehensive update on the progress 

of its joint development project 

with Refresco for the development 

and in-market trials of ReZorce®, 

Zotefoams’ mono-material barrier 

packaging substrate, in beverage carton 

applications. 

Refresco, the world's largest independent 

beverage solutions provider for leading 

retailers and A-brands with production 

in Europe, North America and Australia, 

and Zotefoams signed the joint 

development agreement, with a scope 

to develop ReZorce beverage cartons 

up to and including in-market trials for a 

major European retailer. 

At the event, keynote speaker Paul 

Polman, former CEO of Unilever and 

globally recognized campaigner on 

sustainability, hailed ReZorce as 

offering the potential for circularity in 

a market where this has not previously 

been possible and noted that simplicity 

of materials and design is key to the 

development of a circular economy. He 

also commented that the compatibility 

of ReZorce with standard household 

recycling streams is an important factor 

in ensuring the product is recycled, 

while sounding a note of caution about 

the word ‘recyclable’, seen on so many 

types of packaging, some of which are in 

reality very difficult to recycle. “This is 

a deeply empty word,” said Mr Polman: 

“the key term must be ‘recycled’.” 

Neil Court-Johnston, President of 

Zotefoams’ MuCell Extrusion LLC 

business unit, which produces the 

microcellular foaming technology used 

in the manufacture of ReZorce, spoke 

about the journey from concept to 

commercialization of this revolutionary 

product. “The traditional beverage 

carton was launched in the 1950s and 

its design is fundamentally the same 

today,” he said. “The barrier properties 

of ReZorce lend themselves to a number 

of packaging applications but we chose 

to focus on beverage cartons because 

we could not see anyone, anywhere, 

trying to deliver circularity. With around 

250bn beverage cartons used worldwide 

each year, this is a big problem. 

“The annual Ellen MacArthur 

Foundation report is a stark illustration 

of the challenges FMCG manufacturers 

face in meeting their waste and carbon 

reduction targets, which can be 

attributed in part to the complex nature 

of some types of packaging,” said Mr 

Court-Johnston. “However, where 

beverage cartons are concerned, we 

believe ReZorce is the solution: peerreviewed 

life cycle assessments show 

that a 1-liter ReZorce beverage carton 

uses half the energy and water required 

for a traditional liquid packaging board 

carton, and has a global warming 

potential that is 55% lower. What’s 

more, it meets all current and impending 

legislation driving towards a more 

circular economy.” 

Updating the audience on the progress 

of the company’s joint project with 

Refresco, Mr Court-Johnston reported 

that ReZorce cartons are being produced 

at one of Refresco’s facilities in Europe, 

using a machine designed for traditional 

composite beverage cartons, modified 

with a proprietary change parts kit. The 

companies are now initiating quality and 

compliance testing procedures required 

for commercial production of beverage 

carton applications. 

Mr Court-Johnston spoke about how 

Zotefoams has created what he termed 

‘a coalition for better beverage cartons’, 

bringing together leading companies 


27

Packaging 

Procurement & Manufacturing Officer 

at Refresco, Willemijn Peeters, Founding 

Director of environmental sustainability 

consultancy SEArious Business and 

Chris Hanlon, Commercial Director for 

Polymers at recycling specialist Biffa. 

Mr Stirling commented, “The 

announcements we have made today are 

indicative of the gathering momentum 

on this project. We are proud that 

Refresco, a world leader in its field, has 

recognized the potential of ReZorce and 

has partnered with us to accelerate its 

commercial launch. 

in extrusion, print, conversion, filling, 

packing and recycling with the aim 

of delivering ReZorce to market as a 

circular, and potentially closed loop, 

alternative to the current composite 

beverage carton. 

Zotefoams also announced today that 

is has agreed terms with Südpack 

Verpackungen SE & Co. KG, a longtime 

leader in polymer extrusion, through 

which Südpack will provide a potential 

capacity of up to 100 million ReZorce 

cartons annually. Dirk Hardow, 

Chief Executive, Functional Films & 

Compounds at Südpack says,” With our 

functional film, we will be contributing to 

the production of a packaging concept 

that will fulfil the requirements of the 

EU Packaging and Packaging Waste 

Directive in terms of recyclability and 

recycled content.” 

During a lively panel debate, Mr Polman 

and Zotefoams Group CEO David Stirling 

were joined by Coert Michielsen, Chief 

“We are delighted to have reached this 

milestone, which clearly demonstrates 

that ReZorce is progressing well towards 

becoming a fully commercialized 

product that is scalable with existing 

infrastructure. 

“Retailers and brand owners understand 

the need for a sustainable alternative 

to LPB cartons and ReZorce meets that 

need: it is fully recyclable via mainstream 

collections, contains recycled material 

in line with the thresholds set out 

in the EU Packaging and Packaging 

Waste Directive and has a lower carbon 

footprint.” 

28

Successful Acceptance at Republic 

Services in Las Vegas 

Packaging 

• The Republic Services Polymer Center is the first plant of its kind in North America. 

• Following its successful commissioning at the end of 2023, the final acceptance of 

Krones Recycling’s plant for PET and polyolefins has now taken place. 

• From the front end and washing line to utilities and water treatment: with Krones as 

general contractor, Republic Services received the entire plant from a single source. 

The market for recycled plastics is 

booming. The Republic Services Polymer 

Center in Las Vegas is to contribute to 

meeting this demand with an expected 

annual output of more than 50,000 tons 

of recycled plastics. To achieve these 

ambitious goals, Republic Services is 

relying on the technology and expertise 

of Krones. A linked system with two 

different input streams now produces 

high-quality washed PET recyclate and a 

color sorted PE/PP fraction. 

About half of the throughput volume 

is a PE/PP fraction, which will be sold 

to Blue Polymers, a joint venture that 

Republic Services established in 2023, in 

the form of bales that are pure in terms 

of color and type. 

“We chose Krones because we think 

we’re going to produce the cleanest 

and highest-value product in the 

marketplace,” said Pete Keller, Republic 

Services Vice President, Recycling & 

Sustainability. “We consistently heard 

that the Krones wash line produced 

the highest-quality rPET flake. These 

systems give us the ability to produce 

both food-grade and color-sorted 

materials in a way that hasn’t been 

available to the market in the past, 

enabling greater material circularity.” 

who is a leader in their perspective 

industry. Years of experience managing 

and operating plants in the recycling 

industry has made the transition to 

processing post-consumer plastics as 

smooth a process as you could ask for.” 

says Jon Larson, Head of Product Sales 

at Krones Inc. 

Just a first step 

Republic Services is planning plants at 

three more locations in the USA by 2026. 

Dr. Michael Gotsche, Head of Krones 

Recycling, says: “The collaboration is 

of high strategic relevance for Krones. 

We want to support Republic Services in 

expanding their footprint with Polymer 

Centers across the USA.” Blue Polymers 

is also part of these growth plans, 

because: A Blue Polymers facility is also 

to be built in the immediate vicinity of 

each of Republic Services' Polymer 

Centers, which will further process 

polyolefins through purifying, blending 

and pelletizing. 

The Republic Polymer Center and Blue 

Polymers complex in Indianapolis will go 

into operation towards the end of the 

year. Here, too, the company is relying 

on technology from Krones - above all 

the tried-and-tested MetaPure washing 

modules, which are used for both PET 

recycling and polyolefins. 

Krones supplied the entire recycling plant, from the sorting plant and granulators to the washing line 

and flake sorting, right through to the utilities. 

Photo credit: Republic Services 

As a turnkey specialist, Krones supplied 

the entire line, from the sorting system 

and the granulators to the washing 

line and flake sorting, all the way 

through to utilities such as compressed 

air generation, water treatment and 

wastewater treatment. Following the 

successful commissioning in December 

2023, the plant has now also passed 

the final acceptance test with flying 

colors. “Krones is very fortunate to be 

working with a customer like Republic 


29

Packaging 

Thinking Outside the Bottle 

Alternative Packaging in Wine 

by PAULA REDES SIDORE AND STUART PIGOTT 

“Don’t judge a book by its cover” is one 

of the unforgettable clichés taught from 

earliest childhood. Yet, more often than 

not, this is exactly what we do. Also 

when it comes to wine. In fact, especially 

when it comes to wine, because the label 

is such an eye-catcher on the shelf and 

on the screen. 

Despite the fact that we now know that 

glass accounts for well over a third of 

a wine’s total carbon footprint; that 

the shipping and manufacture of glass 

bottles account for more than half of a 

producer’s greenhouse gasses; that we 

know switching from glass to alternative 

formats could save, for example, “as 

much as 750,000,000 Kg CO2e of 

emissions every year in the UK alone.” 

Despite all of that and much more, we 

continue to believe the 400-year old 

fallacy that all wine belongs in glass. 

When we tackled this topic at ProWein 

2023 we focused on the alternative 

in alternative packaging; in a sense 

we could have called it “anything but 

glass.” A year later, and the topic is 

more current than ever with the latest 

advancements on display through all 13 

exhibition halls at ProWein 2024. 

The Unbeatable Lightness of 

Glass 

Curiously, the thing that has been 

receiving the most attention over the 

last year is not alternative packaging 

but rather an alternative approach to 

traditional packaging. It even has its own 

word: lightweighting. 

At the end of last year, European glass 

manufacturer Verallia (Hall 9, booth 

B90) announced that it had designed the 

lightest Bordelaise-shaped bottle in the 

world at just 300 grams. The previous 

gold… or glass standard was just under 

400 grams. A standard 750-ml glass 

wine bottle weighs on average around 

575 grams, with some heavyweights 

topping the scales at 900 grams. 

Production for the Bordelaise Air 300G 

is scheduled to begin later this year. 

Verallia also concluded tests in March 

of last year on the lightest Champagne 

bottle. The new 800-gram bottle shaves 

35 grams off the previous lightest 

weight, thus representing 4% less CO2 

emissions per bottle. Champagne was 

the first wine region to seriously address 

this issue well over a decade ago. 

Italian biodynamic producer Alois Lageder 

(Hall 16, booth H55) recently released 

a lightweight Burgundy-style bottle 

developed with Swiss glass manufacturer 

Vertropack. This move has reduced the 

producer’s annual glass consumption 

by 17%, or 87 tons. But for Lageder, a 

commitment to change extends beyond 

one’s own borders. To that end, Lageder 

is choosing to leave the 450-gram bottle 

called “Summa” unpatented with the 

hope that it will motivate other producers 

to “lightweight” themselves. 

30

Packaging 

There is growing pressure within 

the industry on producers to lower 

their environmental footprint. 

German grower association, Verband 

Deutscher Prädikatsweingüter (VDP), 

reported that last year 45 of the 

organization’s 200 members used the 

embossed lightglass bottles for their 

cru (GG) wines. The specially designed 

bottles weigh 580 grams, down from 

750 grams. And more examples exist 

along the entire supply chain. British 

wine critic, Jancis Robinson, a vocal 

advocate of lightglass, now includes 

bottle weight in her review scores 

on http://www.jr.com. And Swedish 

monopoly Systembolaget introduced 

strict weight limits for disposable 

bottles of both still and sparkling wines 

as of March 1, 2024. 

Element[al] of Surprise 

But what happens when you rethink 

glass entirely? Earlier this month, newly 

launched California wine brand Element 

[al] wines (Hall 14, booth E78-1) debuted 

a game-changer in the form of a 750-ml 

aluminum bottle at the 2024 Sundance 

film festival. At only 90 grams, the 

aluminum “bottle” is 80% lighter than 

the average glass wine bottle and 100% 

recyclable. While wine in tin is far from 

new, this is the first-to-market aluminum 

to echo the traditional wine bottle 

silhouette and volume. 

“We began by looking for ways to 

lightweight our existing glass bottles, 

and that led to a more radical approach 

that we feel consumers are ready 

to embrace,” said Vice President of 

consumer relation, Jody Bogle. The 

design, according to the company’s 

press release, represents three years of 

intense research. Thinner walls and no 

punt mean that up to 43% more wine 

cases (roughly 5,216 kg/11,500 pounds) 

can be transported per truckload, and 

the overall shipping weight is 3% less 

than that of glass. The metal containers 

are 100% recyclable and the deco 

design is printed directly on the bottle 

eliminating the need for a label. The 

complete range currently includes 

four wines from sustainable California 

vineyards, including two barrel-aged 

varieties. “We believe,” Bogle adds 

in a recent exchange, “that wine in 

aluminum doesn’t have to be for lesser 

quality or special varietals.” Element [al] 

Wines will be available at U.S.A. retailers 

in March of 2024. 

However, not everyone is a fan of braving 

the elements. And so if you’re looking 

to kick the tin down the proverbial 

road (or entirely!), 2023 saw a number 

of alternatives from flax to fiber gain 

market traction as well. 

Paper or Plastic? 

The reported highlight of last year’s 

Trend Talks a dramatic presentation 

of Frugalpac’s paper wine bottle. Little 

did we know what the rest of the year 

would hold. The 3-year-old British 

sustainable packaging company made 

headlines in autumn for not only a 

royal debut in Bordeaux but a Netflix 

one as well in the “Bodies” crime 

thriller, posing as “the wine of the 

future” for a storyline set in 2053. A 


31

Packaging 

future you can visit yourself in their 

“supermarket shelf of the future” 

display at their ProWein stand (Hall 9, 

booth B71). 

The 83-gram Frugal bottle is a food 

grade pouch covered by a paperboard 

outer layer made from 94% recyclable 

paperboard. According to a recent 

company press release, this translates 

into a carbon footprint that is 84% 

lower than glass bottles. Like Element 

[al]’s aluminum bottle, each Frugal 

bottle holds 750 ml of wine and echoes 

the shape of a traditional wine bottle. 

Frugal bottles are now available in 25 

countries, with a significant presence in 

major UK supermarkets. 

Part of what sets Frugalpac apart is 

that the company is looking to sell the 

assembly machines into local wine 

producing regions rather than the bottles 

in order to lower transportation and 

carbon emissions impact. The first two, 

Monterey Wine Company in the USA and 

KinsBrae Packaging in Canada, will become 

operational in the first half of 2024. 

It’s What’s Inside that Counts 

Of the nearly 2500 producers, trade, and 

consumers polled for the 2022 ProWein 

Business Report, 60% (producers) and 

45% (trade) said they had no plans to 

offer anything other than glass for the 

next two years. The pushme-pullyou of 

wine is that while we know there are 

better, more effective, more responsible 

containers, for many, giving up the 

familiarity and tradition of glass can 

simply be “a sip too much.” 

Trends this year seem to have taken that 

into account and focused on rethinking 

packaging material rather than 

packaging size. The irony is that while 

these choices are key to reducing wine’s 

overall carbon footprint, in order to 

change the minds and buying decisions 

of consumers, the same level of attention 

and considerations of quality must be 

applied to the wine inside the vessel as 

well. For the follow-up to that childhood 

cliché holds equally true for wine as well: 

it’s what’s inside that counts. 

32

Packaging 

Glenglassaugh Distillery with Exquisite 

Wooden Pack to mark Half a Century of 

Heritage 

Experts in elegance, Hunter Luxury 

have partnered with Brown Forman 

and Glenglassaugh Distillery to create 

a unique wooden pack for the launch of 

a historic, highly limited line of whisky - 

The Serpentine Coastal Cask Collection. 

The stunning, hand-crafted cases that 

house the delicately dappled bottles, 

were designed to express the unique 

story of these remarkable spirits, and 

the distillery that brought them to life. 

Taking its name from the precious 

serpentine stones found in the cliffs 

that surround the Glenglassaugh 

distillery on Scotland’s northeastern 

coast, The Serpentine Coastal Cask 

Collection consists of three whiskies 

of 48, 49, and 51 years old, each taken 

from a rare collection of casks thought 

to have been lost. 

Evoking the forces of nature 

To tell the Glenglassaugh brand story 

through the medium of packaging, 

Hunter Luxury’s experts first had to 

experience it for themselves. Paul 

Hamilton, Head of Wine & Spirits at 

Hunter Luxury, visited the distillery 

in person to take in its unique 

surroundings, nestled high on the 

Aberdeenshire coastline. 

“The beauty of whisky is that all of this 

history washes over you after a single 

sip, as each flavor note explodes on 

your tongue like a crashing North Sea 

wave,” explains Hamilton. “It transports 

you to the white sands of the coast that 

you can see from the distillery. Our aim 

was to evoke that same feeling from 

the packaging itself. 

“Initially, we learned more about 

the serpentine stone from contacts 

in Portsoy, a neighboring village, to 

understand what options were available 

for the raw material for the pack. We 

believe this demonstrates our approach 

to delivering for our customers - when 

we undertake a project, we go all out to 

make it special.” 

Capturing the spirit of 

Glenglassaugh 

The final design was an exquisite box 

made with hand-carved oak, crafted to 

display a unique wave shape. The design 

represents the North Sea waves and 

the patterns of the driftwood that so 

often washes up on the beach, a stone’s 

throw from the distillery. The wood has 

been hand-painted to draw out the deep 

grain of the oak, complementing the 

naturalistic curves of the wave design. 

while each black box features a unique 

plaque detailing its cask number and the 

customer it was bottled for. The wood 

grain pattern and the plaque combine 

to ensure each box is utterly unique and 

deeply personal to each customer. 

“We worked hard to understand the 

brief and encapsulate the feeling of 

the coastal Glenglassaugh brand,” 

said Hamilton. “The packaging 

evokes feelings of the tides of change 

experienced over the decades of 

maturation with the bespoke, wave-like 

design.” 

Carving a wave effect into the 

hardwood provided a number of 


33

Packaging 

technical challenges, resulting in 

several discarded prototype designs. 

After mastering the carving process 

in-house, creating a gentle wave effect 

that appears to flow around the corners 

of the box, Hunter Luxury landed on 

a process that could be transferred 

to its manufacturing partners to 

scale up the design. While the boxes 

are all hand-carved, the design was 

engineered using the latest in digital 

manufacturing technology, combining 

ancient craftsmanship with cuttingedge 

manufacturing. 

Finishing strongly 

Every element of the final design was 

entirely bespoke, and tailor-made for 

this project. The doors of the case were 

sealed with a heavyweight medallion 

made from a cast zinc alloy, decorated 

with a blue enamel and gold design that 

was precisely color-matched to every 

other decorative element within the 

case. 

The exterior of the black case is 

decorated with delicate gold lettering 

showing the age of the whisky inside, 

and a metal plaque showing the cask 

that it was expressed from. Creating 

crisp, precise graphics on organic 

materials poses several technical 

challenges, as the paints can bleed into 

the grain. This was resolved by filling 

laser-engraved patterns with resin prior 

to painting, maximizing the definition 

of each letter. 

Upon opening the doors of the case – 

each one held together with specially 

manufactured electroplated brass 

hinges – the bottle is picked out by a 

central glorifier, as if captured in relief 

34

Packaging 

within the Aberdeenshire cliffs. The glorifier is constructed using 

27 individual pieces of white oak, CNC carved and fused together 

to create a niche. 

Inside the plinth upon which the bottle stands, Hunter Luxury 

carefully engineered a press-to-release drawer mechanism that 

satisfyingly slides open to reveal a special presentation booklet. 

“The booklet was an exciting project-within-a-project,” added 

Hamilton. “We were committed to going the extra mile to make 

this project truly special, so we developed a 20-page presentation 

booklet, bound with cloth, on premium European stock. Each book 

was individually customized to describe the character of each 

cask.” 

To mount, Hunter Luxury used a bespoke, sustainably-produced 

woven fiber material lined with an opulent microfiber faux suede. 

This material was also used to fashion a soft-touch carrying 

handle, affixed to the case with subtle brass brackets. Again, the 

suede and brass brackets were color-matched to the rest of the 

packaging elements to create a stunning singular vision of the 

Glenglassaugh identity. 

Paul Hamilton Head of Wines and Spirits at Hunter Luxury 

Not only that, but it also demonstrates the Hunter Luxury approach to packaging design – no detail is too small, and each one 

is every bit as important as the last. 

“Every packaging project is a once-in-a-lifetime opportunity for us,” concludes Hamilton. “Every brand is unique, and no two 

packaging projects are the same. We’re proud to keep raising the bar for our customers – their success is its own reward.” 


35


Liberation Beers Against all Odds 

In various iterations, Liberation Brewery has stood as a staple in the life of the Channel 

Islands for nearly 150 years. Despite facing numerous challenges, successive generations 

of entrepreneurs have persevered in brewing beer specifically for the Channel Islands. They 

have navigated through two world wars, German occupation, economic downturns, and 

societal changes. Yet, they stand proudly today, continuing to brew a diverse range of beers. 

Not just any beer, but Liberation beer, an acclaimed brew crafted without compromise 

or flashy gimmicks. Dominique Huret paid a visit to the Jersey brewery in an attempt to 

uncover some of the secrets behind their enduring success. 

Beer and bread in Jersey trace 

back to the early days 

Historically, Jersey has been closely 

linked with cider production, but the 

brewing of beer actually predates the 

significant expansion of cider orchards 

and cider-making during Tudor times. 

In medieval times, the countryside of 

Jersey looked quite different from what 

we now consider typical rural areas. 

Instead of orchards, there were large 

open fields where wheat and barley 

were grown. The harvest from these 

fields was taken to mills to be ground 

into flour for bread, and sometimes 

also for beer production. During the 

14th century, it was common for small 

breweries to supplement their income 

by baking bread as well, since both 

activities required yeast and either 

malt or corn to be ground. Owning a 

malt mill was more economical than 

paying a miller to grind malt for them. 

However, in 1535, the States decided 

that establishments combining 

baking and brewing—known as bakerstaverners—had 

to choose between 

producing bread or brewing beer, but 

not both. Despite this regulation, there 

was still enough beer produced to 

satisfy the needs of the relatively small 

population of farmers and fishermen. 

As the population began to grow in the 

mid-16th century, some beer had to be 

imported, primarily for the garrisons. 

Nevertheless, due to locally ground 

malt from the 17 windmills and 47 

water mills scattered across the 46 

square miles of the island, beer brewing 

persisted on Jersey. 

Give me a pint Mary Ann! 

The first record of beer being brewed in 

Ann Street is generally quoted as being 

1871, when J S Palmer, an experienced 

brewer began his brewing operation in 

Saint Helier. On 23 September 1905 the 

Ann Street Brewery Co was registered 

as a limited company. The ‘Mary Ann’ 

brand dates from around this time. 

Was it inspired by a music hall song, 

by the name of the street , or because 

of a being a popular girl name on the 

island or the French name, ‘Marianne’, 

a personification of the spirit of the 

French Republic , nobody knows for 

sure. In 1923, the new MD, Mr Payn 

purchased no less than 15 hotels. The 

German Occupation during the second 

World War had considerable effect on 

the brewery by cutting off of all supplies 

from the mainland. Hard times came 

between 1942 and 1944, with one short 

36


Dominique Huret (center) from the Belgian company Cape Decision is a writer, specializing on 

beverages and packaging topics and is a regular contributor to drinkworld. 

interruption to brewing and the force 

brewing for the Occupation forces 

from ingredients purchased in France. 

Shortly after the war, work started 

on the construction of a new brewery 

in Ann Street. The building, and an 

additional brewhouse, was completed 

in 1950 at a cost of £500,000. It was 

built on the traditional tower system 

whereby the raw materials were kept on 

the top floor and the various processes 

were carried out on descending 

floors finishing up with the bottling 

and kegging on the ground floor. The 

main value of this system was the 

elimination of pumping up. There were 

12 fermenting vessels, each of which 

could hold up to 3,600 gallons of wort, 

and capacity for 40,000 barrels. 

The post-war years saw continued 

expansion: the company acquired the 

license to manufacture and distribute 

Coca-Cola in the Channel Islands. In 

1954 the company was licensed by 

Allied Breweries to brew and market 

Skol Lager, up until then the new 

company had only brewed ale. Ann 

Street remained a modest-sized 

business into the early 1970s. A turning 

point for the group came in 1971 with a 

new MD Mr Steven. Under he’s lead, Ann 

Street began developing its pub estate 

holdings, which grew to more than 100 

across the Channel Islands. Followed an 

uninterrupted series of gold and silver 

medals at prestigious beer contests in 

the UK and on the continent. In 1995 the 

name of the company was changed to 

the Jersey Brewery, and was now listed 

on the London Stock Exchange's main 

board. It began seeking an extension 

onto the English mainland, building up a 

pub estate in southern England. While 

2000, witness a steady decline in the 

tourism market on the Channel Islands 

and a changing economic climate, the 

brewery went for scaling up with CI 

Traders funds. It was then listed to the 

London exchange’s AIM market. The 

group then employed 2000 people 

with extensive interests in the brewing, 

bottling, manufacturing and sales of 

beers, wines, spirits and soft drinks 

plus a growing portfolio of hotels, 

restaurants and licensed premises.From 

relatively large production capacity 

(the 40,000 barrel brewery that used 

to brew large brands such as Skol 

under license), the site relocated and 

downsized to a very modest 40- barrel 

plant in its new premises. 

Long life to Liberation Brewery 

In 2011 the brewery was renamed as 

‘Liberation Brewery’ but it still uses 

the previously known brand names. 

The actual managing director, Mark 

Crowther, formerly a senior manager at 

Carlsberg UK, has made sure that the 

company was about pubs and a brewing: 

‘At a low point we were producing 

no cask ale at all, even quite recently 

only five per cent of our production 

was cask, the rest was all keg, and now 

were up to 20 to 30 per cent cask beer 

production, which is really pleasing for 

us as brewers.” Pat Dean head Brewer 

at Liberation brewing and co adds : 

“Where once the Jersey Brewery, in its 

various guises, was seen as only active 

in closing pubs, the Liberation Group 

is opening and refurbishing them. The 

Brewery concentrates on seasonal ales, 

such as Christmas Ale, which features 

Black Butter, and looking at seasonal 

brews and to build on what we’ve 

achieved with Liberation and Christmas 

Ale. Ideally, we want two or three beers 

on the bar coming from us, with Bass 

or Pride as a guest, rather than the 

reverse,’ 


37


In 2013, the brewery achieved 

numerous awards, including a Gold 

at the International Brewing Industry 

Awards. The following year, in 2014, 

the Liberation Group acquired the 

Butcombe brewery along with a pub 

chain in the UK. In 2016, there was 

a significant investment in brewery 

equipment, accompanied by the launch 

of a new craft range. This included the 

Liberation IPA winning a Gold Medal 

at SIBA, followed by the Liberation 

Pale Ale receiving a Gold Medal at 

the International Brewing & Cider 

Awards, with several more accolades 

in subsequent years. "More recently," 

Pat Dean explains, "we were fortunate 

to be honored with prestigious awards 

such as Best Premium Food Offering, 

Best Managed Pub Company, and 

Best Accommodation Operator at the 

esteemed Publican Awards. In 2021, 

we introduced brand new beers: the 

Waverider Pacific Pale Ale and the 

Longboard Lager, drawing inspiration 

from Channel Islands surfing culture. 

Additionally, we crafted a special 

edition beer, the 1871, to commemorate 

our 150th Anniversary." 

Pubs, taverns and lounge bars 

“Today, the Liberation Group consists 

of over 120 pubs, bars and inns. Based 

in the South West, our sister brewery 

Butcombe Brewing Co. has a state of 

the art brewery in Wrington, Bristol and 

over 60 pubs in Bath, the Cotswolds, 

Somerset, Bristol, Dorset, Wiltshire, the 

Mendips, Gloucestershire, New Forest, 

Bournemouth, Oxfordshire, Hampshire 

and London. In the pubs, Butcombe 

and liberations beers are proposed. In 

the Channel Islands, we own about 18 

eclectic and unique pubs & bars, each 

one with its own distinctive feel and 

menu, both in design and content, 

focused on what works best for the 

local area. Our team from all over the 

islands collaborate to design, create 

and develop the food offer. Utilizing 

the finest local produce including our 

own Liberation brewed beers, locally 

sourced meat, fresh produce and 

delicious Channel Islands seafood. With 

our over-arching food brief to create 

a good value, innovative and exciting 

menu of dishes. You have understood 

that we hold our Channel Islands 

heritage in high regard. The Liberation 

Brewery has been delivering its awardwinning 

beers to the Channel Islands for 

almost 150 years. It's an achievement 

that continues to fill us with pride”, 

concludes Pat Dean. 

Come and see for yourself: 

www.harnisch.com 

Perfectly positioned. 

The international specialist magazines from Dr. Harnisch Publications 

You can now explore our newly designed website, with a 

clear focus on responsive design and easily usable applications. 

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

fi nd bonus news coverage, events, subscription and 

general information on all our magazines. Take a look at 

www.harnisch.com for all relevant content. 

Our publications include: 

38 

- Technology & Marketing -


GREEN EFFICIENT TECHNOLOGIES 

The independent media platform for 

energy supply, efficiency enhancement and 

alternative energy sources and storage 

Sustainable opportunities in process 

technology 

Circular economy in the industrial 

production process 

Topics H 2 

, Synthetic Fuels, Water, 

Solar & Photovoltaics, Wind Power, 

Bioenergy, Geothermal Energy, Battery 

Technology, System Integration and 

other alternative options 

Dr. Harnisch Verlags GmbH · Eschenstr. 25 · 90441 Nuremberg · Tel.: +49 (0) 911 - 2018 0 · info@harnisch.com · www.harnisch.com 


39

Events 

IFT FIRST Food Expo, Chicago, July 14-17 

Amazon Executive to Provide Opening Keynote on Revolutionizing Food Innovation Through AI 

The Institute of Food Technologists (IFT), a nonprofit scientific 

organization with global members spanning academia, 

government, and industry, is proud to announce that Justin 

Honaman, Head, Worldwide Retail & Consumer Goods Go- 

To-Market at Amazon/AWS – along with Nora Khaldi, founder 

and CEO at biotech company Nuritas and Asch Harwood, Vice 

President of Data & Insights at ReFED – will deliver the opening 

keynote address on “Revolutionizing Food Innovation Through 

AI” at IFT FIRST: Annual Event and Expo, which is being held 

July 14-17, 2024, at McCormick Place in Chicago. 

Honaman, Khaldi, and Harwood will enlighten IFT FIRST 

attendees on the powerful synergies between AI-driven 

innovation and the global science of food community. The 

keynote, which will take place from 8:15 a.m. – 9:30 a.m. 

CDT on Monday, July 15, 2024, will reveal groundbreaking 

advancements in predictive analytics, precision engineering, 

biotechnology, and product development, all while exploring 

the future of a technology that has the power to revolutionize 

the global food system. 

• Justin Honaman leads the food and 

beverage segment for the largest online 

retailer in the world and has extensive 

experience in consumer goods and 

retail, including roles at Coca-Cola, 

Georgia Pacific, Accenture, and EY. 

Honaman’s experience spans supply 

chain, ecommerce, data analytics, and 

digital engagement solutions. 

• Nora Khaldi holds a PhD in 

Molecular Evolution and Bioinformatics 

and is the developer of a multitude of 

innovative research that is used in over 

70 countries. She is a mathematician 

and computer scientist who boasts 

over 60 patents and spearheaded the 

integration of AI into the food and beverage 

industry, revolutionizing ingredient discovery. Under 

Khaldi’s leadership, Nuritas built the world’s largest natural 

peptide library, discovering over eight million food peptides. 

• Asch Harwood leads the 

development and delivery of information 

and accompanying technical products, 

including the ReFED Insights Engine 

that will lead the industry to act on 

food waste reduction. He has spent over 

a decade working at the intersection of 

social change, data, design, and technology, 

spanning industries and continents at 

organizations including the Council on Foreign Relations and 

UNICEF. 

“Artificial intelligence has the power to massively change the 

way the global food system operates. Many recognize AI’s 

immense value but are unclear on how or when to incorporate 

it, which is why IFT is launching a series of pre-event and onsite 

educational opportunities where attendees can learn from some 

of the top AI experts in the world, including our opening keynote 

speakers,” said IFT CEO Christie Tarantino-Dean. “Justin, Nora, 

and Asch will leverage their leadership experience at industrydisrupting 

organizations to show how companies of all sizes 

in the science of food community can use AI to innovate new 

products, quickly solve problems, and transform the global food 

system at large.” 

AI will be a prominent theme at IFT FIRST 2024 and in the 

months leading up to popular food-science event virtual AI 

workshops have taken place. Participants have learned how 

AI works on a technical level, mastered prompt engineering, 

discovered cutting-edge tools and real-world use cases, and 

have gained a deep understanding of how to use AI ethically 

and safely. 

An in-person workshop, “Exploring Artificial Intelligence for 

Next-Level Food Innovation,” will be held July 13-14, 2024, 

and is a precursor to IFT FIRST. The workshop, which will dive 

further into the world of artificial intelligence, will empower 

participants to explore advanced topics including large 

language models in business and food, embodied AI and realworld 

examples through movement and sensory inputs, as 

well as evaluating machine learning tools such as ChatGPT, 

Gemini, and Claude. 

Registration opened earlier this month for IFT FIRST (Food 

Improved by Research, Science, and Technology), which includes 

the largest global food science and innovation expo with 

more than 1,000 exhibitors offering the latest in ingredients, 

food and food tech trends, food tastings, and exposure to 

global innovations in food. More than 17,000 attendees from 

around the world can also experience more than 100 Science 

FIRST sessions and multi-disciplinary discussions focused 

on groundbreaking scientific research and solutions in novel 

technology and innovation, health and nutrition, sustainability 

and climate, food safety, and consumer insights and education. 

Meanwhile, popular attractions such as the Startup Pavilion 

with The Pitch, The Innovation Lab, and the Braindate Lounge 

will return. 

About Institute of Food Technologists 

The Institute of Food Technologists (IFT) is a global organization 

of over 11,000 individual members from more than 100 

40

Events 

countries committed to advancing the science of food. Since 

1939, IFT has brought together the brightest minds in food 

science, technology and related professions from academia, 

government, and industry to solve the world’s greatest food 

challenges. IFT works to ensure that its members have the 

resources they need to learn, grow, and innovate to advance 

the science of food as the population and the world evolve. IFT 

believes that science and innovation is essential to ensuring 

a global food supply that is sustainable, safe, nutritious, and 

accessible to all. 

Come and see the team from Dr. Harnisch 

Publications at Booth S-2381 

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 

6-8 August 

Sao Paulo, Brazil 

Food ingredients South America 

Informa Markets B.V. WTC, Tower Ten, 7th floor, 

Strawinskylaan 763, 1077 XX Amsterdam 

The Netherlands 

Tel: 020-4099544 Fax: 020-3632616 

www.figlobal.com 

24-26 September 

Birmingham, UK 

PPMA Ltd. 2024 

PPMA Ltd. 

New Progress House, 

34 Stafford Road, Wallington, Surrey SM6 9AA 

Tel.: +44 (0)20 8773 8111 

www.ppmashow.co.uk 

24-26 September 

Nuremberg, Germany 

Powtech 

NürnbergMesse GmbH 

Messezentrum,90471 Nuremberg 

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

www.powtech.de 

5-7 November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

P.O. Box 9292, Dubai, UAE 

Tel: (+971) 4 308 6124 

info@dwtc.com 

www.gulfood.com 

19-21 November 

Frankfurt, Germany 

Food ingredients Europe 

Informa Markets B.V. WTC, Tower Ten, 7th floor, 

Strawinskylaan 763, 1077 XX Amsterdam 

The Netherlands 

Tel: 020-4099544 

Fax: 020-3632616 

www.figlobal.com 

26-28 November 


Brau Beviale 

YONTEX GmbH & Co KG 

Lina-Ammon-Str. 3 

90471 Nuremberg 

info@yontex.com 

www.brau-beviale.de 

* This list of events is accurate, to the best of our knowledge. 

However potential visitors are recommended to check with 

the organizer since some details are subject to change. We 

make no claims to be complete and are grateful for any 

corrections or completions. 

Please contact: drink@harnisch.com 


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Suppliers’ Guide 

Air Conveyors & Silos 

POSIMAT 

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

08210 Barberà del Vallès/ 

Barcelona,Spain 

Tel: +34-93-729-7616 

E-Mail: sales@posimat.com 

www.posimat.com 

Equipment 

E-Mail: 

machinery@drink-gmbh.com 

www.drink-gmbh.com 

Individual extraordinary SERVICE for you 

Focus is: Equipment to produce and mostly bottling / packaging 

of beverages second hand + new 

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market. 

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• consulting / planning 

• organization / documentation 

• relocation / modification 

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

years, or you are looking for second hand 

WE WILL BE DEFINITELY YOUR PARTNER 

Aseptic Liquid Nitrogen Dosing 

beta-Glucan Analysis 

Consultancy 

Vacuum Barrier Corporation 

4 Barten Lane 

Woburn, MA 01801 

Tel: +1-781-933-3570 

Fax: +1-781-932-9428 

Email: 

sales@vacuumbarrier.com 

www.vacuumbarrier.com 

NovaBiotec® Dr. Fechter GmbH 

Goerzallee 305 a 

14167 Berlin, Germany 

Tel: +49-30-84718-410 

Fax: +49-30-84718-450 

glucantest@novabiotec.de 

www.novabiotec.de 

Beverage and Packaging Experts 

CAPE DECISION sprl 

avenue de la Métairie, 9 

Sept Fontaines 

B-1420 Braine l'Alleud, Belgium 

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

www.capedecision.com 

Aseptic & Hygienic Valve 

Technology 

CO 2 Testing, 

Pilot Plant 

CO 2 Testing & Pilot Plant 

Detergents & Disinfectants 

Original valve solutions 

since 1879 

Phone +49 7361 5702-0 

www.rr-rieger.com 

Zahm & Nagel Company Inc. 

210 Vermont Zahm & Street Nagel Company Inc. 

PO Box 210400 

Vermont Street 

Holland, PO New Box 400 York 14080 USA 

Tel: +1-716-537-2110 

Holland, New York 14080 USA 

Fax: +1-716-537-2106 

www.zahmnagel.com 

Tel: +1-716-537-2110 

Fax: +1-716-537-2106 

www.zahmnagel.com 

Murphy & Son Ltd. 

Alpine Street 

Old Basford, Nottingham, NG6 0HQ 

Sales: +44-115-978-0111 

Technical enquiries: +44-115-978-2728 

sales@murphyandson.co.uk 

nthetic 

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

Feature articles and short communications cover the whole spectrum of : 

• processing 

• bottling 

• ingredients 

• logistics 

• packaging 

• marketing 

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

by been ever-present on the market. 

Feel free to contact us for more information: 

drink@harnisch.com 

42

Suppliers’ Guide 

Exhibitions & Tradefairs 

Liquid Nitrogen Dosing 

Steam Boilers 

Messe München GmbH 

Messegelände 

81823 München, Germany 

Tel: +49-89-949-11318 

Fax: +49-89-949-11319 

www.drinktec.com 

Vacuum Barrier Corporation 

4 Barten Lane 

Woburn, MA 01801 

Tel: +1-781-933-3570 

Fax: +1-781-932-9428 

Email: 

sales@vacuumbarrier.com 

www.vacuumbarrier.com 

Gable Top & Aseptic Packaging 

Evergreen Packaging Inc. 

2400 6th St. SW 

Cedar Rapids 

IA 52404, USA 

Tel: +1-319-399-3200 

Fax: +1-319-399-3543 

evergreen.packaging@everpack.com 

www.evergreenpackaging.com 

Printing and Labelling 

Labelling systems • Labelling software • Barcode 

and Industrial printers for the beverage industry 

Logopak Systeme GmbH & Co. KG 

Dorfstraße 40 I 24628 Hartenholm 

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

po@Logopak.de I www.Logopak.com 

Water Treatment 

Clear Water = Clean Environment! 

Experience of over 20 years in water management. 

Clean. Safe. Sustainable! 

AQUA TECHNOLOGIE NÖRPEL 

ATN Aqua Technologie Nörpel 

Langer Graben 34 

D-71297 Mönsheim 

Fon +49 7044 91584-0 

Fax +49 7044 91584-99 

wasser@atn-wasseraufbereitung.de 

www.atn-wasseraufbereitung.de 

Treatment 

Conservation 

Disinfection 

Depolluting 

Gase 

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

Process Aids 

Bezugsquellen_45x58_RZ_schatten.indd 1 

Wort/Malt Quality 

01.03.2012 11:53:23 Uhr 

Freshline UK 

Air Products PLC 

2 Millennium Gate 

Westmere Drive 

Crewe 

CW1 6AP 

Phone: +44-800-389-0202 

Fax: +44-1932-258502 

freshli@airproducts.com 

Murphy & Son Ltd. 

Alpine Street 

Old Basford, Nottingham, NG6 0HQ 

Sales: +44-115-978-0111 

Technical enquiries: +44-115-978-2728 

sales@murphyandson.co.uk 

NovaBiotec® Dr. Fechter GmbH 

Goerzallee 305 a 

14167 Berlin, Germany 

Phone: +49-30-84718-410 

Fax: +49-30-84718-450 

glucantest@novabiotec.de 

www.novabiotec.de 

ISSN 1433-1594 

Publishing Company: 

Dr. Harnisch Publications 

Eschenstr. 25 

D-90441 Nuremberg, Germany 

Phone: +49 (0) 911 2018 - 0 

Fax: +49 (0) 911 2018 - 100 

drink@harnisch.com 

www.drink-tm.com 

Editor-in-Chief: Ian D. Healey 

Phone: +49 (0) 911 2018 - 215 

ihealey@harnisch.com 

Publisher: Benno Keller 

keller@harnisch.com 

International Communications: 

Gabriele Fahlbusch 

fahlbusch@harnisch.com 

Editorial team: Donna Berry, Sabine Straka 

Sebastian Martinek, Brigitte Haulena 

Pamela Almenara Cabrera 

Copy Editing: Nicholas Somers 

Art Director: Bruno Bozic 

bozic@harnisch.com 

Technical Manager: Armin König 

Subscription: Marta Bletek-Gonzalez 

Reader Service: Sabrina Maasberg 

Media planning: 

Steve Max (North America) 

steve.max@harnisch.com 

Thomas Mlynarik (Germany) 

mlynarik@harnisch.com 

Britta Steinberg 

steinberg@harnisch.com 

Benjamin Costemend 

benjamin.costemend@gmail.com 

Subscription Information: Qualified Readers, 

executives in the drinks industry, are put on 

the mailing list free of charge. 

Regular delivery by subscription only. 

Annual subscription (4 issues): 

(for customers from Germany) 

€ 57.– incl. p+h+VAT 

(for customers from abroad) 

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

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printed by AKONTEXT s.r.o 

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Copyright© 2024 

Dr. Harnisch Verlags GmbH, 


43

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and ISO 50001

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