Sachon Fachzeitschriftenarchiv 2.0 Getraenke-Fachzeitschriften/BBII/2015/05_15
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BBII 05-15 03 Editorial
Vorschau
BREWING AND BEVERAGE INDUSTRY INTERNATIONAL

CRAFT BEER: NOW A GLOBAL TOPIC From Sao Paulo in Brazil, to Bulgaria, to China, to Nuremberg, Germany For a few decades now, the concept of “craft beer” has been associated mostly with the United States of America. More recently, however, that concept has also taken hold in just about every country of the world. This includes even such countries as Bulgaria, where – perhaps surprisingly – craft beer now plays an increasingly interesting role, as you can read on page 22. Recently, our editorial team visited São Paulo to attend both the Brazil Brau and the associated consumer festival Degusta Beer. In addition, insiders of the Brazilian craft-brew sector gave our team an overview of the craft beer bar scene of Sao Paulo. To reveal our conclusion right upfront: It is very impressive! In the next issue, you can also read a detailed report about the Instituto da Cerveja Brasil, the leading institute for training Brazilian be ...

BBII 05-15 06-09 World News
Vorschau
WORLD NEWS GERMANY / CHINA

CHILE

Darren Guo taking charge of NürnbergMesse China

Andina Bottling to invest US$ 270 million in 2015

The oldest subsidiary of NürnbergMesse has officially been under new management since July: Darren Guo, already interim Managing Director since March, will now occupy the position permanently. “Darren Guo has had a bond with NürnbergMesse from the start of his career,” explain Dr. Roland Fleck and Peter Ottmann, the CEOs of the NürnbergMesse Group. “His linguistic and intercultural expertise makes him the optimal connecting link between Nuremberg and Shanghai.”

Although Andina Bottling Company gained market share in 2014, it hopes that during 2015 it will reap the bene­ fits of its investments in capita; im­ provements and show greater efficien­cy in their operations and logistics. Andina Bottling plans to invest US$ 270 million during this coming year; US$ 120 million will go ...

BBII 05-15 10-11 Beverage Trend Monitor
Vorschau
BEVERAGE TREND MONITOR

NEW BEVERAGES CATEGORIES Different developments for Energy Drinks, Sports Drinks and Iced/RTD Coffee With many categories in the Soft Drinks universe in saturation and innovational standstill, the newer categories Energy Drinks, Iced/RTD Coffee and Sports Drinks generated growth and innovation in the past decade. Introduced considerably later than other categories, these new additions made a remarkable impact on Soft Drinks markets worldwide. By looking at the figures, it becomes clearer how much of an impact that was.

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nergy Drinks have been the most impressive category in terms of growth and innovation in the last ten years. While classic categories like Juice, Nectars or Carbonates struggled or stagnated, Energy Drinks have grown by 270 percent worldwide since 2004. The global CAGR (Compound Annual Growth Rate) for the last ten years is 14 percent, which is unmatched by any other category. One of the reasons of the unbrok ...

BBII 05-15 12-15 A juicy paradise
Vorschau
A “JUICY” PARADISE Cristina Kress runs Frutika S.R.L. in Paraguay – and she is just 28 years old In 1978 her father, Heinfried Kress, bought 1,500 hectares of agricultural land in the south of Paraguay. By the time he died in a car accident in 1998, he had 8,000 hectares. His wife Beate Kress, mother of their ten-year-old daughter Cristina, took charge of the company overnight and expanded it even more to 19,000 hectares. In the meantime Cristina Kress has taken over the Kress Group, including the subsidiary Frutika S.R.L. – very well known in the industry. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL spoke to the 28-year-old about the fruit juice market, bottling and trends as well as what it means to have so much responsibility at such a young age and her life in Paraguay. (sig) just as happy to take over some other area of the corporation, for example the agricultural sector Kress: In the beginning I was in charge of exporting juice concen­ trates and oils. I was directly ...

BBII 05-15 16-18 Craft beer for Columbia
Vorschau
CRAFT BEER FOR COLUMBIA Bogotá Beer Company brews with the technology of Kaspar Schulz With a population of over 7 million, Bogotá, the capital of Columbia, is the fastest-growing South American metropolitan area. Its beer market is dominated by South African brewing giant SAB, whose market share is upwards of 99 percent. If it weren‘t for Bogotá Beer Company, passionate beer drinkers in Columbia would be left with slim pickings.

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erny Silberwasser, son of a German expatriate and Columbian mother, grew up in the southwestern city of Cali. Like so many craft brewers today, he was impressed by the American beer scene and inspired to introduce his countrymen to a wide variety of beer beyond the mainstream offerings. In 1997, Berny set out for Europe and the US to learn more about beer and the art of brewing. After

working several stints in various craft breweries, he learned the ins and outs of the industry and with this knowledge, returned to h ...

BBII 05-15 20-21 An extraordinary professor
Vorschau
AN EXTRAORDINARY PROFESSOR Portrait: Prof. Dr. Matthias Niemeyer Although the electronic brain that radiates intelligence rays did not come from his extensive store of ideas, he is a great inventor. Professor Dr. Matthias Niemeyer – CEO of KHS GmbH – could be called the ‘Gyro Gearloose’ of the packaging industry: a qualified engineer, hands-on creative driver and likeable maverick; a man, who will do anything to make our lives a little easier.

Sympathetic. Pragmatical. Good. In terms of packaging Professor Dr. Matthias Niemeyer loves all kinds of challenges.

He calls it ‘management by walking around’; staying close to what’s going on, tweaking a little here and there and, first and foremost, congratulating employees on their birthdays. That’s important to him. Although one should call it ‘managing by cycling around’. Anyone wishing to accompany the bustling engineer to his sacred halls is soon expected to get on a bike and shoot around an a ...

BBII 05-15 22-25 A grass roots revolution in Bulgaria
Vorschau
A GRASS ROOTS REVOLUTION IN BULGARIA Craft beer stirs up a saturated beer market There is a spirit abroad in Bulgaria, the spirit of ‘Craft Beer.’ In the Kanaal Bar on the Boulevard Madrid in Sofia, and in many other bars and shops, beer drinkers can find a variety of imported and local beers that would have been unthinkable a few years ago. These include Bulgarian craft beers; unpasteurized beers with exotic flavors brewed at the smallest of breweries and often sold with artistically designed bottle labels. In Bulgaria craft beers are revitalizing the beer market. “Many people are moving in this direction because these beers give them a different flavor to the usual lager beers”, says Svilen Kirilovski, a journalist with the Bulgarian daily newspaper SEGA (Now) and passionate home-brewer, who follows the development of the Bulgarian beer market in his journalistic blog ‘bforbeer.’ “It all started two years ago, when the White Stork Company run by Karel Roell from the N ...

BBII 05-15 26-29 A good head
Vorschau
A GOOD HEAD The frothy head on a beer is not just a visual criterion There’s no denying that the head on a beer is one of its most important characteristics. The (German) consumer expects a beer with a stable and fine-pored head of froth because it symbolizes a fresh, high quality beer. To ensure that’s what we get, breweries all over the world are trying to improve their foam stability. To achieve this they have to measure the stability of the foam and there are many measuring methods available.

Fig. 1: Foam formation on pouring

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or the consumer, the head on a beer is one of its most important quality attributes, which makes stable and attractive foam a direct indication of good quality in a beer [1 to 3]. In addition, the foam, like the opacity of a beer, is one of the first impressions to be evaluated by the consumer [2]. In a standard article on the subject of beer foam, the “Pope of Foam,” Bamforth [3], wrote that the quality of bee ...

BBII 05-15 30-33 From 10 to 25 million hectoliters
Vorschau
FROM 10 TO 25 MILLION HECTOLITERS Strategic Project Management illustrated by the Compañía Cervecera de Coahuila, Mexico The capacity of the Compañía Cervecera de Coahuila, Mexico, will be increased from 10 million to 25 million hectoliters annually by the year 2017; a project which requires many diverse cogs to mesh faultlessly. Components must be acquired, vessels constructed and fitted and processes put into operation. All this must take place within a very short time. After all, the investor would like to be able to sell his beer at the proposed target date. Good project management is called for here, and the factors ‘experience’ and ‘standardized procedures’ will contribute considerably to the success of the project.

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he starting point of all project management is the magic triangle consisting of performance, costs and deadlines. Deadlines are generally set by the investors: in Mexico, for example, June 2016 is such a deadline. By this date, ...

BBII 05-15 34-35 Optimizing energy use and quality
Vorschau
OPTIMIZING ENERGY USE AND QUALITY The path to a good beer begins before the brewhouse A large potential for optimizing quality and reducing energy use exists when preparing the raw ingredients for making beer. Peeling or pearling improves the brewing and brewer’s malt, while particle size measurement helps optimize grinding. he art of making beer doesn’t only begin in the brewhouse. The professional preparation of the raw ingredients – be they the brewing barley or the brewer’s malt – is almost as important for the quality of the beer as the actual brewing process. The brewing barley or brewer’s malt is cleaned and grinded in the dry processing before it is transferred to the mash pan for the “wet” part of the brewing process.

with breweries investing merely two to five percent in the dry area. But, in the meantime, modern brewery masters recognized that quite a potential for energy balance, yield and quality optimization can be found in the dry part of th ...

BBII 05-15 36-39 The magic of old wooden barrels
Vorschau
THE MAGIC OF OLD WOODEN BARRELS A whole new value From Colorado to Salzburg, from Bamberg to Oregon, brewers are discovering beer maturation in wooden barrels – not in the old type of pitched, i.e. watertight barrels, but in wood, which also contributes to the flavor of the beer. It also adds acidity … and value. “Jubilator,” from the small “Die Weisse” Brewery is a remarkable beer to start with. This very cloudy wheat Doppelbock foams in the glass. It is a bright amber color and has a slightly sour, spicy flavor with a hint of over-ripe banana. It is surprisingly refreshing, considering its very high alcohol content, and has a pleasantly fruity aftertaste. Brewmaster Sebastian Bauer filled a batch of this beer, after primary fermentation and a week in the

maturation tank, into a barrique barrel that had previously held Blaufränkisch red wine. After two months the beer was put through a cold-hopping process with Amarillo hops for two weeks and then primed ...

BBII 05-15 40-42 Increased versatility
Vorschau
INCREASED VERSATILITY Spezialbier-Brauerei Forst expands fermentation and storage cellar capacity The traditional, family-run Spezialbier-Brauerei Forst based in Algund/ South Tyrol has invested in its fermentation and storage cellar. The expansion will further technological advances within the brewery and increase the versatility that is so important for brewing high-quality special beers.

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he Spezialbier-Brauerei Forst is a South Tyrolean brewery with a long heritage and is active throughout Italy. Forst has been brewing special beers in Algund near Merano using traditional methods and technology since 1857. Wishing to maintain its heritage, the brewery still brews twelve different and distinctive bottom-fermented specialties using high-quality traditional methods. This is very important to the owners. This variety of beers is what has prompted the brewery to increase its fermentation and storage space. In addition, the expansion will be another step toward ...

BBII 05-15 44-46 Pitfalls and gains
Vorschau
PITFALLS AND GAINS A study on “Applying Xylanases in Brewing” The limits within mash separation, beer filtration and variations in raw material composition are constantly being challenged by the brewing industry. Climate variations also impact the consistency of brewing raw materials significantly. This study helps clarify some of the potential gains and pitfalls when applying xylanases in brewing. The gains from applying blends of xylanase/b-glucanase at mash separation and beer filtration are monitored. The presentation summarizes these studies with respect to key screening parameters, test setup and observations/analyses.

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imits with respect to mash separation and beer filtration as well as variations in raw material composition are constantly being challenged by the brewing industry. Furthermore, variations in climatic conditions can highly impact the consistency of brewing raw

Larsen, L. B. DuPont Nutrition and Health, Denmark


BBII 05-15 48-49 The Phoenis rises in Dublin
Vorschau
THE PHOENIX RISES IN DUBLIN Local production of Guinness in Ireland Wishing to consolidate its brewing operations at St James's Gate in Dublin 8, Ireland, Diageo recently invested 169 million euros in the world-famous home of Guinness. Knowing that sustainability and investment are key elements of long-term success, the site is now one of the most technologically advanced and environmentally sustainable breweries in the world. To kick-start the project, GEA took on most of the design and procurement work for the new cold process area and provided a team of engineers who tackled the site installation work, commissioning and validation, as well as the modifications. Local GEA experts also took responsibility for the overall site management, including the coordination of installation and commissioning activities, liaising with the civil contractors and ensuring compliance with the site’s rigorous health and safety requirements. The schedule was aggressive: design work started in July ...

BBII 05-15 50-51 Unlocking quality
Vorschau
UNLOCKING QUALITY SABMiller implements new generation of lightweight crown corks This article sets out to explain the thinking behind SABMiller’s decision to approve and implement a new generation of lightweight crown corks for its bottled beer products. It will also share the practical experience of using these caps for the past three years, and demonstrate that they have met or exceeded every requirement for use as a beer closure, whilst at the same time increasing the sustainability of SABMiller’s products. term sustainable sourc­ ing, use and disposal and landfill of packag­ ing, thus reducing unsuitable materials to put in the world’s landfill.

SABMiller is the world’s secondlargest brewer and is a FTSE-20 company, with shares trading on the London Stock Exchange, and a secondary listing on the Johannesburg Stock Exchange. It employees around 70,000 personnel in more than 80 countries, from Australia to Zambia, Colombia to the Czech Republic and South Afric ...

BBII 05-15 52-55 Another red revolution
Vorschau
ANOTHER RED REVOLUTION Wine in China There is a popular saying in Chinese wine industry that the country is in the midst of another red revolution, but this doesn’t have anything to do with politics, this one involves red wine. Over the past two decades, country’s wine industry has expanded dramatically, with vineyards now occupying more than 3,000 square miles of land, according to a report by the International Organisation of Vine and Wine. The area under vineyard cultivation is more than 10 percent of the world’s total vineyards, and a larger area than any other wine producing nation on the planet except Spain. The growing popularity of wine in China stems in part from the country’s breakneck economic development and the rise of a moneyed consumer class. Newly minted aficionados buy wine as a symbol of sophistication. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL presents an overview of one of the most rapidly growing global wine market.

W

hen one thi ...

BBII 05-15 56-58 Fast precise smart
Vorschau
FAST, PRECISE, SMART Labeling machines achieve higher throughput and precise label positioning with an open servo system The beverage industry has changed a lot in recent years. Along with many new products, the diversity of packaging materials for beverages and other products, in the form of bottles and cans, has significantly increased. Bottles, cans and other containers are being given increasingly pronounced identities, intended to make them unique. In practice, they act more and more as advertisements for the associated brands. Manufacturers apply labels in specific positions, and the main consideration is no longer positioning on the front or rear but instead aligning labels to specific features such as seams, logos or emblems. In all of this, the task of automation technology has effectively remained the same: applying labels precisely, cleanly and with perfect alignment.

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ll modern labeling machines are built as turntable machines with the same basic ...

BBII 05-15 60-61 New labeling technology
Vorschau
NEW LABELING TECHNOLOGY Benefits within five days for Maltese producer A project for the General Soft Drinks Co Ltd (GSD) of Malta, the country’s sole licensed bottler of Coca-Cola products, has demonstrated the capacity to add new technology to an existing line with minimum disruption following the installation of a new Rollquattro rollfed labeler in only five days.

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he decision to acquire the new Rollquattro labeling machine from Sidel, one of the world’s leading global providers of PET solutions for liquid packaging, was taken after GSD had considered the retrofitting of an existing rollfed labeler. “With the high season about to start, we consulted Sidel – originally to have our existing Roll­ quattro rollfed labeler retrofitted with all the relevant upgrades,” commented Brian Galea, Technical Manager at GSD. “Sidel undertook a careful evaluation of the whole situation on our behalf. When they presented the results of this thorough analysis a ...

BBII 05-15 62-64 Growth in beverage and canning
Vorschau
GROWTH IN BEVERAGE AND CANNING FMCG manufacturers stress the need for laser The global beverage packaging market is expected to grow from an estimated $ 97.2 billion in 2012 to $ 125.7 billion by 2018 1), as a direct result of increasing consumer demand for Fast Moving Consumer Goods (FMCG), such as beverages. This means that manufacturers are under increased pressure to improve their production line speeds and labeling systems capabilities. Amongst all the options available, laser systems are well-known and trusted by beverage and canning manufacturers to increase production output and uptime, meeting growing consumer demands. To gain a better understanding of the industry and how laser solutions can support it, Sascha Benke, Business Unit Manager for Laser at Videojet Technologies, shared his knowledge on the topic, looking at the challenges, advances and requirements of the beverage packaging industry. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL: What are the main trends in co ...

BBII 05-15 66-67 A distinctive shine
Vorschau
A DISTINCTIVE SHINE Metallized label papers give products an exclusive appearance Labels made of metallized paper are an ideal means of drawing attention to beverages at the point of sale. They convey an image of freshness, purity and value. Glatfelter has been producing metallized papers for over 35 years. In this interview with BREWING AND BEVERAGE INDUSTRY INTERNATIONAL magazine, Pierre Segerath, Glatfelter’s General Sales Manager for Metallized Products, explains why metallizing considerably enhances the impression made by a label. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL: Mr. Segerath, what is the importance of labels on beverage bottles Pierre Segerath: Labels are “brand ambassadors” and part of the packaging. Beverage manufacturers set their products apart from those of competitors through form, design and color. They also use labels to highlight differences within their own product range, for example by allowing customers to distinguish nonalcoholic from alcoholic ...

BBII 05-15 68-69 A step into the future
Vorschau
A STEP INTO THE FUTURE South Africa’s first bottle-to-bottle PET recycling plant opened Extrupet, the biggest PET bottle recycler in South Africa, uses Starlinger iV+ technology to produce PhoenixPET, an rPET brand approved for Coca-Cola products. The new bottle-to-bottle recycling equipment was officially inaugurated on May 11th, 2015, in Extrupet’s Wadeville plant in Johannesburg and produces recycled resin suitable for food-contact PET packaging and the carbonated drink sector.

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he first bottle-to-bottle PET recycling plant opened in Johannesburg. The recycled PET

(rPET) is sold under Extrupet’s brand name PhoenixPET. The plant is the first in South Africa to use

Coca-Cola-approved technology to produce bottles for carbonated soft drinks, making the country the first one on the continent to use recycled PET for Coca-Cola products. The 3000 m² PhoenixPET plant is equipped with recycling machinery supplied by Starlinger recycli ...

BBII 05-15 70-73 Acceptable standards
Vorschau
ACCEPTABLE STANDARDS The necessity of cleaning filling equipment Filling lines must primarily fulfill two requirements. On the one hand there is the economic aspect of maximizing output and on the other, of ensuring product quality through to filling into bottles or cans. Naturally the corporate identity also has to be right. In practice the most important issue is usually fulfilling the capacity of the filling line. Hygiene is a secondary factor, although cleaning a filling line with CIP is no problem since the program runs automatically and does not require a large amount of personnel. We all know that the filler and its periphery also have to be cleaned on the outside from time to time, but for various reasons this does not always happen at the required intervals.

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ractice has shown that filling equipment is only cleaned when there happens to be time for cleaning. This is not sufficient. Stopping to flush with water or briefly foam-clean equipment does not ...

BBII 05-15 74-75 Setting standards
Vorschau
SETTING STANDARDS Oettinger uses a new membrane filter system by Pentair At the Oettingen site in Bavaria, the Oettinger Brewing Group put the first generation of Pentair membrane filters into operation in 2002. Since then the technology has been developed in a close collaboration. Now, at its site in Mönchengladbach, the latest generation of membrane filter systems, known as BMX + FLUX, has gone into operation. “Both with the first version in Oettingen and the new one here in Mönchengladbach, Oettinger was a pioneer and the first brewery to introduce this innovative technology. This makes putting the new system into operation at the beginning of May a significant milestone for the location and for the whole Oettinger Group. With our very modern equipment and efficient technology we intend to keep setting standards for the whole industry,” says Dr. Karl Liebl, Managing Director of the Oettinger Brewery, in this interview with the BBII. using little energy and without using addi ...

BBII 05-15 76-77 High yields with high capacity
Vorschau
HIGH YIELDS WITH HIGH CAPACITY Decanters for grapes processing become more popular in South Africa South Africa’s wine growing tradition goes back several centuries. Napoleon loved the ‘Vin de Constance’ made from Muscat Blanc à Petits Grains (Muscat de Frontignan) grapes grown in the district of Constantia, the oldest wine growing region close to Cape Town.

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he landscape of the country with its many arid, dry, but also humid regions is similar to European wine growing regions. The hot and dry climate during summer leads to very different grapes compared with similar varieties in Europe. The grapes which are grown in the dry regions without being irrigated have some characteristics, as for example a thicker skin, which make wine production with conven­ tional processes more difficult. The widely used tank presses cannot process those grapes satisfactorily. However, the Hiller decanter can process them at high yields with high capacity and best juice q ...

BBII 05-15 78-79 The concept of flavor zones
Vorschau
THE CONCEPT OF “FLAVOR ZONES” Flavoring Trends 2015 A key factor in successful product marketing is recognizing consumer behavior patterns. The use of behavioral theories and psychological models is a practice that has been common for some time and forms the basis for sustainable innovation management. Based on these models, Bell Flavors & Fragrances have developed the concept of the “Flavor Zone,” which relies on the simple fact that every individual has a personal zone of familiarity regarding external influences. ranslated into flavor preferences, this means that each and every consumer has his own individual flavor comfort zone, flavor innovation zone and flavor polarising zone.

Orange and lemon are the predominant flavor profiles for soft drinks all over the world and form a solid basis that is accepted by consumers. They radiate familiarity and have thus advanced to become the standards of an entire beverage segment. Clearly this predominance of the traditio ...

BBII 05-15 80 Consumers expect customized products
Vorschau
“CONSUMERS EXPECT ‘CUSTOMIZED’ PRODUCTS” Flavors in the beverage industry The selection of different beverages is larger than ever. Consumers are becoming increasingly discerning when it comes to flavoring beverages. Hélène Möller, Senior Product Manager at Wild Flavors & Specialty Ingredients, talks about flavor trends and consumer preferences. Brewing and Beverage Industry Internationl: Ms. Möller, what should manufacturers do to position themselves successfully on this diverse market Hélène Möller: Consumers expect more and more “customized” products. This is evident in many markets, and it‘s just as true for the beverage industry – when it comes to creating flavors, for example. A trend towards individualization calls for two things: popular tastes such as citrus always have to be “re-invented.” And at the same time, there is a demand for surprising flavor innovations which offer manufacturers and retailers interesting stimuli for growth. BBII: The citr ...

BBII 05-15 81 Humulus lupulus
Vorschau
Humulus lupulus ... ... and other bitter truths Nine points to observe ensuring a great hop aroma 1) Wrong time of harvest You’ve missed the aroma!

6) Insufficient hopping Disappointing aroma!

It all starts right at the beginning of the “food chain”: Each hop variety has only a time slot of a few days for harvesting in ideal condition. If you harvest too early, the hop’s aroma hasn’t fully developed and it mostly smells green, grassy and not very intense. If you harvest too late, it can take on an onionyspicy note, oils are lost, or the overall quality deteriorates.

Also the quantity of the hop dosage is crucial. “A lot helps a lot” is often true, but doubling the hop quantity seldom produces double the intensity of aroma in the beer. Nevertheless, there is no doubt that you cannot expect miracles from homeopathic doses of hops. A common question: “I have already doubled the hop dosage from 20 to 40 g per hl, but I’m still not get ...

BBII 05-15 82 The fair that connects
Vorschau
THE FAIR THAT CONNECTS From November 10 to 12 the who’s who of the international beverages trade world will come together once again for BrauBeviale in Nuremberg, this year‘s most significant equipmentshow for the sector. Around 1,150 exhibitors of raw materials, technology, logistics and marketing will be presenting their innovations and newly developed products to the visitors (2014: 37,200). On the following pages a range of exhibitors is listed.

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rauBeviale is a must and at the same time a trend barometer for the sector. It presents creative ideas and solution concepts for everyone who is involved in the beverage industry. The range of products on display at BrauBeviale covers the entire process chain in the beverage industry.

“This attracts experts from all areas of the sector to Nuremberg,” states Andrea Kalrait, Director Exhibitions BrauBeviale. “Brewers and maltsters, but also the producers of other alcoholic and nonalcoholic bev ...

BBII 05-15 84-93 BrauBeviale exhibition guide
Vorschau
BrauBeviale Exhibition Guide Austria Juice: Ingredients for the beverage industry

Seneca Business Software GmbH: Software producer

Institut Romeis: Analytics, consultancy and pilot brewery

As one of the leading manufacturers of premium ingredients for the processing food and beverage industry, Austria Juice scores at this year‘s BrauBeviale in Nuremberg again with a first-class product portfolio. The spectrum of presented beverage concepts extends from still drinks, NFC juice-spritzers, near-water and snacking drinks to innovative energy drinks, and cider products.

The Seneca Business Software GmbH is an internationally active software producer of Finance and Management Accounting Soft-

The Institut Romeis informs about proven, customized concepts in quality assurance for beer, mineral water, drinking water and soft drinks. Further key aspects: – Sensory – qualified and customized, with new ideas and convenient tools ...

BBII 05-15 94-95 Doemens News
Vorschau
Dear Reader, “At Doemens, Gräfelfinger municipal water is made into a fine brew by mixing it with malt and hops.” My name is Lisa Menacher, I am just 19 years old and come from Landsberg am Lech. Since 1 August 2015 I have been probably the smallest and youngest employee in the laboratory of the Doemens Academy. In future I will be responsible for microbiological and some chemical-technical analyses as well as for the Doemens yeast bank. I will also be assisting my colleagues in preparing classes and seminars in microbiology and chemical-technical analysis. Since I’m a “Bavarian lass” who has nothing against a good beer and loves to work in the laboratory and since the Doemens laboratories provide plenty of variety, I think I’ve made exactly the right choice. In July 2015 I completed my training as an agricultural engineering assistant specializing in biotechnology at the agricultural college in Landsberg am Lech. To recover from work I take dance classes in the evening ...

BBII 05-15 96 Beverage Innovations
Vorschau
BEVERAGE ALLIED INDUSTRIES INNOVATIONS SAMUEL ADAMS OCTOBERFEST First brewed in 1810 for the Crown Prince’s 16-day wedding cere­ mony in Munich, Marzen style beers quickly became synonymous with Oktoberfest. Although most beers served at the modernday celebration in Germany are lighter in color and body, its traditional brew blends a generous helping of hearty malts to create a deep, smooth flavor with notes of caramel and toffee.

Flexibles Labels Division support­ ed the relaunch with rotrogravure printed paper labels incorporating UV mark recognition.

Further information: www.becks.de

MARLEE’S GREEN TEA WHISKEY LAUNCHES IN FLORIDA Turning over a new leaf on flavo­ red whiskey, Marlee’s Green Tea Whiskey is taking it back to the colonial days with a blend of ingredients that are a natural fit. Crafted in the whiskey capital of the world, Bardstown, Kentucky,

Bavarian Noble hops add a touch of floral hop complexity, and a sligh ...

BBII 05-15 97 Allied Industries
Vorschau
ALLIED INDUSTRIES IGGESUND IS ADDING SERVICES IN ASIA Iggesund Paperboard is enhancing its distribution service in Asia. The main aim is to shorten lead times and thereby give Asian customers better service. “We are continuously evolving together with our customers’ needs. We have therefore set up a sheeting and warehousing capability in Taiwan, which will be operationally ready by the end of July 2015,” explains Ivan Chong, Business Area Director G & P, Asia Pacific.

ment of a specialist Market Manager. In response to recent increased consumer spend in emerging markets, including Asia and Eastern Europe, Porvair has appointed a new Market Manager to provide strategic direction in the global microfiltration market.

In particular, Nish will oversee the growth of the food, beverage and pharmaceutical divisions, while supporting opportunities for growth within the chemical process, inks, paints, coatings and inkjet segments for microfiltration.

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2015 | 2016 | 2017

Getränkering-Aktiv
2003 | 2004 | 2005

1998 | 1999 | 2000 | 2001 | 2002 |
2003 | 2004 | 2005

Der Doemensianer
2014 | 2015 | 2016

1998 | 1999 | 2000 | 2001 | 2002 |
2003 | 2004 | 2005 | 2006 | 2007 |
2008 | 2009 | 2010 | 2011 | 2012 |
2013 | 2014 | 2015 | 2016

Der Maler- und Lackierermeister
Zu den Mitteilungen

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2003 | 2004 | 2005 | 2006 | 2007 |
2008 | 2009 | 2010 | 2011 | 2012 |
2013 | 2014 | 2015 | 2016 | 2017 |
Mitteilungen

Industriebedarf
2015 | 2016 | 2017

2000 | 2001 | 2002 | 2003 | 2004 |
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2010 | 2011 | 2012 | 2013 | 2014 |
2015 | 2016 | 2017

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