Beverage Processing supplement 2013

This free to view Beverage Processing supplement is sponsored by Pentair, Bucher Unipektin, Lamican, HANNA Instruments, Rexroth and Bruker.

• Choosing the right beverage process based on beverage characteristics
  Marvin Johnson, Principal Engineer, The Coca Cola Company
  Choosing the right beverage process for processing of new beverages in today’s beverage market and landscape has become increasingly important to ensure product safety (preventing product spoilage and extending product shelf life) and overall consumer acceptance. To keep up with consumer demand for beverages that are low calorie and contain various vitamins and healthy additives, beverage processing has become much more critical. Some beverages in this space are considered sensitive beverages and require and initiate new processing challenges. The biggest impact from processing is undoubtedly the effect on product taste. Additionally, choosing the right process is linked to the amount of energy used in the process which translates to high utility costs and can damage a company’s brand image if the beverages are under processed or severely over-processed, especially in the worst case of a product recall. Some typical beverage processes that will differ depending on the type of beverage are cold fill, hot fill, aseptic, tunnel pasteurisation and retort. The specifics of each are discussed later…
• Quality processes for bottled water
  Nicholas Dege, Director of Quality Assurance, Nestlé Waters North America
  Arguably the largest growth category in the world of non-alcoholic drinks over the past 25 years has been that of bottled water. Arising from its original roots in Europe (where there had long been a tradition of visiting natural springs – often for their perceived health-giving properties), the practice developed of bottling such waters to enable consumption at distances far removed from their origins. Thus those sources which had originally gained popularity with visitors, such as the Évian-les-Bains and Vichy sources in France, the Baden Baden source in Germany and the Spa source in Belgium (from where the term ‘spa’ was adopted to describe such resorts) became known all over the world. This development was also repeated in the New World, where waters associated with the Saratoga and Poland Spring spa resorts were also bottled. Throughout the 20th century, the bottled water category increased steadily and rapidly accelerated during the first decade of the 21st century, as people increasingly sought a calorie-free, convenient alternative to sugared drinks, to the point that bottled water is now a serious contender (with carbonated soft drinks) for the title of largest non-alcoholic packaged beverage…
• Curtain up: Technology trends at drinktec 2013
  drinktec 2013: The ‘world’s leading trade fair for the beverage and liquid food industry’ will take place in Munich from 16 – 20 September 2013. Here, around 1,500 exhibitors from approximately 70 countries will be showcasing products and solutions across the entire spectrum of beverage and liquid food technology – packaging and marketing ideas included…