Sachon Fachzeitschriftenarchiv 2.0 Getraenke-Fachzeitschriften/BBII/2016/02_16
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BBII 02-16 03 Editorial
Vorschau
BREWING AND BEVERAGE INDUSTRY INTERNATIONAL

CRAFT BEER WITHOUT END! Frankly, every year, we have been waiting with great excitement, but in vain, for the end of the craft beer boom in the United States. Thankfully, it didn’t happen this year either. The most recent statistics are not only positive; they are still sensational. To wit, once again, the number of Craft Breweries increased by 15 %, in 2015, compared to last year. The United States now has a total of 4,269 breweries. The combined annual output of the craft segment rose by 13 % to 24.5 million barrels. The dollar sales value rose even more, by 16 % to USD 22.3 billion. In eight of the last ten years, the craft brew segment has grown by double digits; and its overall market share is now at 12 % by volume and at a sensational 21 % by retail dollars. You can read more about craft breweries, in general, and the upcoming 2015 Craft Brewers Conference (CBC) in Philadelphia (May 3 to 6), in particular, in o ...

BBII 02-16 06-08 World News
Vorschau
WORLD NEWS ARGENTINA

UNITED KINGDOM

Quilmes Brewery increased its exports by 31 percent

Water drinks consumption rose in 2015

Quilmes Brewery and Malting increased its exports of finished product by 31 percent in 2015 over the previous year, with total sales of 45.7 million liters. The fastest growing destinations were Mexico (288 percent), Bolivia (281 percent), Germany (196 percent), Costa Rica (104 percent), Honduras (54 percent) and Paraguay (49 percent).

According to Zenith, in 2015 UK consumption of all water drinks rose 8.2 percent to 3,299 million liters, with a retail value in excess of £ 2,500 mil­ lion. Volumes have more than doubled over the past 15 years and consump­ tion per person now stands at 51.7 liters a year, with plain water at 44.1 liters and water plus at 7.6 liters.

The international positioning plan of the company implemented during 2015 was based on the expansion of its product port ...

BBII 02-16 10-11 Beverage Trend Monitor
Vorschau
BEVERAGE TREND MONITOR

JUICE & NECTARS Global consumption declines, while emerging regions increase share 2015 (figures are preliminary) saw a slightly negative development in Juice and Nectar consumption with -1 percent in global consumption. Even though most of the emerging regions (Africa, Asia, Middle East / North Africa) recorded growth, the struggling consumption in the large markets of East and West Europe as well as North America was the key driver for the decline.

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he solid growth of 5 percent in Asia in 2015 was mainly driven by the increase in the region’s biggest market China, which grew by 11 percent in total (Juice 12 percent, Nectars 11 percent). Other notable growth was contributed by Vietnam, Indonesia and Pakistan. The losses in Japan, South Korea, Taiwan and Kazakhstan were more than cushioned by the other markets. Nectars make up 52 percent of the region’s Juice and Nectar consumption; Juice is mainly driven by Chin ...

BBII 02-16 12-15 City of brotherly love welcomes
Vorschau
CITY OF BROTHERLY LOVE WELCOMES ALL BEER LOVERS 33rd Craft Brewers Conference and BrewExpo America will take place in Philadelphia this year 13,500 expected attendees, 800 exhibitors and 528,000 square feet of exhibit halls – this year’s 33rd Craft Brewers Conference and BrewExpo America are going to be as large as ever. The Brewers Association will welcome interested brewers and the exhibiting companies from all over the world in Philadelphia from May 3 to 6. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL talked to Brewers Association Director Paul Gatza and Brewers Association Event Director Nancy Johnson about the highlights of the upcoming event, future trends in the craft brewing scene and about the dream that 2043 all American beer would come from craft brewers. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL: The Craft Brewers Conference & BrewExpo America (CBC) will take place for the 33rd time this year. What do you see as the highlights for 2016 Are there changes compared to ...

BBII 02-16 16-18 Exquisite aromas with wohle hops
Vorschau
EXQUISITE AROMAS WITH WHOLE HOPS Late Hopping with the BrauKon HopBack Everyone is talking about “dry hopping” for hop-forward “craft” beer styles. Many successful brewers now know that the secret behind harmonious hop notes is often to include a hop addition in or after the whirlpool. Even though highly volatile aroma components such as myrcene are largely driven out during fermentation, less volatile aroma components like linalool are mostly preserved. This is how fruity aromatic accents perceived by taste can be created.

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erman and European brewers who want to set themselves apart with a unique flavor and

aroma profile are also beginning to discover that this so-called “late hopping” can deliver very

subtle hop notes with good drinkability, too. Building upon this trend, BrauKon has improved and optimized the HopBack, leading to more advantages and new possibilities to control the aroma profile.What are the Advantages of ...

BBII 02-16 19-21 Fruit beers
Vorschau
FRUIT BEERS Critical success factors in new product development Fruit beers are one of the most interesting recent innovations in the brewing sector. An industry with roots stemming back several millennia, beer has been brewed commercially in Europe for nearly 800 years. For much of that time, tradition reigned supreme and unquestioned. How times have changed. Diversity has become the name of the game, and fruit beers and ciders are flooding our supermarkets, pubs, bars and festivals. Given their huge popularity, it is hardly surprising more and more brewers are considering introducing new fruit product lines. But these exciting and diverse products bring new challenges in terms of taste, stability, regulatory compliance, labeling, sensory testing and packaging.

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efore developing new fruit beers and ciders some factors have to be considered. The most important are outlined in the following.

to the formation of particles, or negatively affect color ...

BBII 02-16 22-23 The malt ist what it does
Vorschau
THE MALT IS WHAT IT DOES Bestmalz AG produces over 40 different types of malt Beer brewing is a science in itself – proof of that are the innumerable types of beer brewed around the world. Malt is the ingredient that imbues a beer with its particular taste and specific color. As different as beers are from one another, so is this also the case with malt. This fact has been known by Heidelberg-based Bestmalz AG for more than 100 years. Now in its 3rd generation of family leadership, the company produces over 40 different malt types, which are coveted by breweries around the globe. essential cornerstones: “First off, we‘re situated in one of the main cultivation areas for barley – and we only use German barley which we can even watch as it grows. Second, we really lay a great deal of worth on carefulness, accuracy and hygiene during processing.

Bestmalz only uses German barley which it can even watch as it grows.

“Craft malts are preferred by small bre ...

BBII 02-16 24-25 Fruity sour bitter
Vorschau
FRUITY, SOUR, BITTER Getting a taste of the flavored beer market A craft beer renaissance is taking place across the world. With the introduction of a multitude of interesting taste combinations, flavored beer is very much part of this trend and the category is predicted to continue to outperform standard lagers until at least 2018.1) eer lovers enjoy complex aromas and can now relish the promise of an ever-expanding portfolio of craft beers, ranging from berry and honey varieties, to vegetable and savory-based assortments. This also creates a broader market for beer than ever before, as the audience demographics change to include new groups – such as females – that are open to trying alternatives to traditional ales.

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In the US alone, the craft beer segment is forecast to grow in value from $12 billion in 2012 to $18 billion by 2017.2 ) Demand for flavored beers is increasing rapidly across the US, with popularity now spreading into Europe where a three ...

BBII 02-16 26-28 The home of bubbles and fizz
Vorschau
THE HOME OF BUBBLES AND FIZZ Bottle labeling in the beer and mineral water bottling process Labels are a source of information and advertising directly on the product. This demands optimal print quality and flawless label application – even during bottling processes under extremely wet conditions. John Tucker, managing director at the German label and packaging paper manufacturer Zanders, highlights the key properties of label paper for the special requirements in the beer and mineral water bottling industry, as well as a perfect presentation at the point of sale.

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abels are probably one of the most important and lasting forms of advertising available, as many consumers only make the decision to purchase at the point of sale and labels continue to have an impact later at the home of the customer. The appearance and statement of a label are decisive factors when a consumer is making the purchase decision. In addition to a signaling effect and design criteria ...

BBII 02-16 29-31 Meeting fast paced consumer trends
Vorschau
MEETING FAST-PACED CONSUMER TRENDS Labeling technologies for beverage producers to stand out When shopping for consumables the choice of a product is made in a matter of seconds. With such an incredibly brief decision-making process, it is even more important for a brand to stand out on the supermarket shelf. During this crucial so-called “moment of truth” a label can significantly help in attracting consumers’ attention and encouraging them to select one beverage over another. In today’s changing market a manufacturer needs to be able to adapt quickly to succeed. Sidel offers a wide range of labeling solutions to enable beverage producers to bring new products to market quickly, using flexible and reliable solutions to meet fast-paced consumer trends.

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he consumers of today are more concerned with beverages that reflect their personality and individuality. It is no longer enough to deliver a quality product in a package with any label. A key contribu ...

BBII 02-16 32-35 Reducing total package
Vorschau
REDUCING TOTAL PACKAGE OXYGEN The basics of a foaming device in beer bottling with heated, ultra-pure water Many experts agree that the taste and quality of most beers is best when it is first filled into their containers (Bamforth & Krochta, 2010). Later, the presence of oxygen in the liquid results in oxidation, a major contributor to degrading beer flavor, quality and color. According to Robertson (2013) even oxygen levels as low as 1 ppm can lead to detectable flavor and color problems in beer. Oxidation also negatively impacts the beer’s shelf life. This paper describes the implementation in a large-production beer bottling operation of a foaming device using heated, ultra-pure water. It summarizes the case study findings that a properly designed ultra-pure water heater will improve operations and contribute to reducing total package oxygen (TPO) in the packaged beer.

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xygen is introduced in various stages throughout the brewing process. Klein and ...

BBII 02-16 36-37 Coloring foodstuffs
Vorschau
COLORING FOODSTUFFS Wild’s Rainbow Range makes beverages vibrant Wild Flavors and Specialty Ingredients (Wild) is introducing a new system of nuanced coloring foodstuffs: It features new concentrates that are a good match for many popular beverage flavors and are easy to use. The Rainbow Range stands for natural color highlights as well as excellent quality in terms of sensory properties and processability.

products. As a result, manufacturers can quickly and easily recognize which concentrates are suitable for their beverage concepts and provide the most harmonious color complement. All of the products in Wild’s Rainbow Range can be used immediately in processing and are easy to use.

Close to nature – sensory quality The new nuances of these coloring foodstuffs are not only visually striking: They also have an “inner beauty” which is equally compelling. The product developers at Wild have struck a good balance: The colors are brilliant but do not af ...

BBII 02-16 38-40 Keenly contested
Vorschau
KEENLY CONTESTED The Carbonated Beverage Industry in China Coca-Cola was one of the first international brands to re-enter the Chinese market after the establishment of diplomatic relations between China and the US in 1979. PepsiCo Inc followed two years later, bringing the cola wars to the world‘s most populous country. More than 35 years later, the two soft-drink giants are still battling for the cola and carbonated drinks market share along with a number of domestic and international players, making the country’s cola market one of the most keenly contested. The Brewing and Beverage Industry International presents an overview of this Chinese carbonated beverage market.

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nly a few markets have experienced changes in the way that China has over the past few decades. Thirty-seven years ago, more than four in five Chi­ nese were living in the countryside, typically tending small, familysized plots with animals and crops. Now around half of the population ...

BBII 02-16 41-43 Turning wine into whisky
Vorschau
TURNING WINE INTO WHISKY New local distilleries to represent South Australian characters A $ 2.5 million distillery in the Australian McLaren Vale wine region – best known for its bold shiraz – started with operating just some weeks ago. Old Bloodstone wine barrels, the special climate and the different character of the regional grain were the basic reasons for the founder John Rochfort to do this investment. The first thousand bottles are ordered already, which will be released not until about two and a half years.

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he McLaren Vale Distillery Founder and General Manager John Rochfort has moved back to South Australia after several years honing his craft in Tasmania, one of the premier whisky producing regions in the southern hemi­­sp­here.

Barrels with amazing history

His last role was as CEO at Lark Distillery – the gold medal winner for Best World Whisky at the International Whisky Competition in Chicago in 2014.


BBII 02-16 44-45 More than just a trend
Vorschau
MORE THAN JUST A TREND Optimized production processes for the varieties of cider For around ten years now cider, in all its different guises, has been firmly established. The various incarnations of cider have enabled this growth market to provide interesting, refreshing beverages for the consumer. Different demands are made of the production process depending on the type of cider and technology used.

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or around ten years now cider, in all its different guises, has been firmly established. It was Ireland’s Magners Cider which paved the way for the “cider wave.” The dry, British working man’s drink has become an off-dry, slightly sparkling beverage served over ice. Its light and refreshing style is especially popular with women and it established the current cider style which is popular the world over. In the following years the Scandi­ navian breweries also turned their attention to cider and reinterpreted cider without having a domestic history of c ...

BBII 02-16 46-47 New research validates
Vorschau
NEW RESEARCH VALIDATES The benefits of solvent-free melt intrinsic viscosity testing for PET With the release of a new research report, manufacturers, processors and end users of PET (Polyethylene terephthalate) have a credible cost and time saving alternative to traditional solvent-based Intrinsic Viscosity (IV) testing.

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he report, by Plastic Techno­ logies, Inc. (PTI), concludes that IV measurement performed by a solvent-free melt process provides results consistent with solvent-based viscometer testing for package evaluation. The melt process costs less, can be completed faster, requires no special operator training and eliminates the safety and environmental hazards of solvent-based testing.

of the material and with it the physical properties that make PET such a useful packaging material. Intrinsic Viscosity (IV) is a measure of the polymer’s molecular weight and therefore reflects the material’s melting point, crystallinity and tensile ...

BBII 02-16 48-49 Monitoring waste water
Vorschau
MONITORING WASTE WATER Online measurement in the brewing industry Waste water from breweries is characterized by high and frequently changing peak loads in flow and concentrations of waste. To monitor waste water, the analyzer should be adjusted to the requirement of the individual application. The following article introduces experiences of a big African brewery during a trial run of a COD-analyzer, as well as the use of monitoring the inlet and outlet of a waste water treatment plant in this brewery. As water is the main ingredient in beer, it is no wonder that the quality of brewing water is impor­ tant for the final taste of the beer. On this basis, breweries have high quality requirements to their brewing water.

hydrates and is characterized by fluctuating loads of water and pH level. In many breweries, most of the waste water accrues by cleaning the production facilities as well as bottles and cans.

However, water is not only a raw material for the brew ...

BBII 02-16 50-51 A real One Stop Shop
Vorschau
A REAL “ONE-STOP SHOP“ Bottling plant opens up wine route to China The Wine Australia Export Report December 2015 shows that the value of Australian wine exports jumped 14 percent to $ 2.1 billion in 2015, reaching its highest growth in value since October 2007. Therefore a wine bottling plant to give Australian wine a more direct path into the booming Chinese market has opened in South Australia.

Wayne Chao, Simon Hou, Jason Zhao and Jonathon Li (f. r. t. l.) set up Harbour Bottling together.

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arbour Bottling has opened its plant with a 20,000 bottle a day capacity just four kilometers from Adelaide’s major shipping container port. Set up by four Chinese entrepreneurs, Harbour Bottling is closely linked to South Australian wine company Orchid Wine Estate, which was founded in 2013 and exports about 200 containers of wine per year. About 30 percent of the wine produced at the winery will be badged as Orchid Wine Estate while about 70 ...

BBII 02-16 52-53 Doemens News
Vorschau
Dear Reader, As head of PR at Doemens I’d like to extend a hearty greeting to all our readers. Many of you will know me as Editor of Brewing and Beverage Industry International (Brewing and Beverage Indus­ try Espanol), a position I held for almost twelve years. Since 1 February 2016 I have been working for Doemens, in charge of internal and external communication. One of my responsibilities is also presenting the Doemens News you see before you.

Doemens Seminar for Italian Craft Brewers On 30 and 31 January 2016, for the first time a seminar themed “The Assessment of Brewhouse Raw Materials and their Effect on the Flavor Characteristics of Beer,” in collaboration with the Ita­l­ian institute ‘Dieffe Accademia delle Pro­ fesioni,’ was held in Padua, under the supervision of Doemens’ Michael Eder. The seminar was specially conceived for Italian craft brewers and was pro­ moted by the Italian institute, which at the same time acted as a Doemens partner. 45 ...

BBII 02-16 54-55 Beverage Innovations
Vorschau
BEVERAGE INNOVATIONS GIGGLE: SPARKLING DRINKS FROM SOUL FIZZ

VOSS: TWO NEW FLAVORED WATERS

The US beverage company Soul Fizz has launched its first line of sparkling water drinks called Giggle. The Giggle line-up will be available with two initial flavors: lemonlicious and orangeriffic.

Just in time for spring, Voss Water of Norway has added two re­ freshing flavors to its sparkling water line-up: Lemon Cucumber and Tangerine Lemongrass.

The lightly carbonated drinks are naturally sweetened with stevia and erythritol, with less than 15 calories per can and free from artificial flavors, colors or preserv­ atives. Soul Fizz is said to be positioned as a producer of or­ ganic, low-calorie and vitamin-rich drinks.

colleges and universities, giving students a first taste of the new beverage. The thirst for the darker and more mysterious side of Dew was clear as word quickly spread across social media networks and product flew ...

BBII 02-16 56-57 Allied Industries
Vorschau
ALLIED INDUSTRIES GOLDEN LABEL AWARD In March, the Ferry Porsche Con­ gress Center in Zell am See saw the award ceremony of the cov­ eted Golden Label Award. An international jury of experts – from the specialist fields of design & concept development as well as printing technology & labeling – evaluated almost 100 labels in a 2-stage procedure. Taking into ac­ count six assessment criteria, the jury determined the best labels in four categories.

But that does not mean the wide public got the short end of the stick. In the course of an online voting, more than 1,000 votes were cast – the votes for the win­ ner exceeding 350. For the first time, the Golden Label Award ceremony was combined with the “International Label Con­ ference.” In analogy to the topics of the conference, organizer Brigl &  Bergmeister paid particular at­ tention to creating an event in line with sustainability and environ­ mental compatibility. This commit­ ment was honored ...
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