Issue 77 | Beverage Innovation by FoodBev Media Ltd

BEVERAGE innovation

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foodbev com A world of food and drink

New Leaf teas - everyday drinks with natural taste Eric Skae Founder, New Leaf Brands

magazine supplement

Sustainable sourcing

Special report

Aseptic filling

FOCUS

INGREDIENTS IN ACTION

Iced coffee & tea Natural sweeteners

PLUS global product innovation, technology and ingredient news 漏 beverage innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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Issue 77 - July 路 August 2010

Inside this issue 5 6 12

14 19 22 36 38 40

The Editor’s view

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Nutrition - a global issue.

COVER STORY

New Leaf Teas

Innovations Pick of the latest new products.

Interview with Eric Skae regarding the company’s expanding drinks portfolio.

Bev business The non-alcoholic beverage industry news review section edited by Bill Bruce. For regular news updates, visit www.foodbev.com/beverage

Ingredients in action Natural sweeteners.

Ingredients Update on international developments.

Events The place to be - events taking place between July and October.

SPECIAL REPORT

Aseptic filling Wet and dry aseptic process for premium taste.

Bev tech beverage innovation technical news.

Marketplace beverage innovation products and services guide. Advertisers index.

Expert opinion Three experts speak out on changing global dynamics.

SUPPLEMENT SUSTAINABLE SOURCING 2010 Part and parcel of a fairer future. beverage innovation looks at the latest developments.

FOCUS

Iced coffee and tea Creative coffee with a difference - ready to drink teas with health benefits.

INSIGHT

Pump up the action Trading up in pumps makes commercial sense.

FoodBev com A world of food and drink

Daily industry news and opinion

Images: screen © Irochka, bottle © Filipe Varela, tomato © Mailthepic, carton © Photoeuphoria, cheese © Edyta Pawlowska, glass © Konstantin Tavrov, orange © Les Cunliffe, bean © Monika3stepsahead, biscuit © Picsfive, strawberry © Braendan Yong | Dreamstime.com

www.foodbev.com/beverage Issue 77 - July · August 2010

CONTENTS 3

The editor’s view

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Nutrition - a global issue

he DSM event for human and animal nutrition, held at Interlaken in Switzerland from 6-8 June entitled: ‘DSM 2020: Nourish, Protect and Improve’, tackled global issues including the rising power of women, the shape of the economy and water sustainability. The company was launching health drinks in premix stick form for ten variants of personalised nutrition including: ‘defy your age’, ‘essentials for life’ and ‘strengthen your bones’, to name just three. Visitors from 35 countries were welcomed by Chief Executive Officer Leendert Staal. “Nutrition is still in its infancy,” he explained, noting our responsibility to ‘Nourish, Protect and Improve’ the diet of both humans and animals. “Memory, vision, learning ability, energy, drive, healthy ageing, skin health, protection and nourishment are all things we can now impact, he added. “We need to be aware of our footprint on the climate and to question our long term sustainability. We will need to produce 50% more than we do now to feed everyone by 2020. How do we effectively provide for an ever increasing population and how do we solve the problems of over consumption in some parts of the globe?” Alexandre de Barros, managing partner of MB Agro covered the biofuel issue and how several

hedge funds are now buying crops as ‘soft commodities’. Following geographic population rise and fall, he questioned whether the decrease in consumption of iron, oil and food in the US will balance with increased consumption in China. He also spoke of an developing middle class in emerging countries and the major challenges being protectionism, volatile exchange rates, instability due to weather fluctuations and environmental concerns. Read more on this in our Expert Opinion on page 42.

As a magazine we are well aware of the shifting sands of sustainability As a magazine we are well aware of the shifting sands of sustainability. Our Sustainable Packaging Supplement from

earlier this year recently won an award and we are now matching this with the Sustainable Sourcing Supplement accompanying this issue. Here companies large and small show the way to a fairer and more caring future for both planet and people. Other topics high on the beverage agenda are Aseptic Filling - is the investment worthwhile? And ‘Natural Sweeteners’ with sustainability again in question in terms of water and land use in production. One is a Special Report and the other the subject of ‘Ingredients in Action’. Sustainability and the environment will no doubt be popular categories in the InterBev Beverage Innovation Awards being held this September in Florida. FoodBev Media is organising these in partnership with the American Beverage Association to celebrate innovation in sectors ranging from products to packaging, ingredients to marketing. If you have something to shout about then

beverage innovation’s Claire Phoenix with Leendert Staal of DSM this is the place to be seen as global coverage will no doubt ensue. To see all categories - covering new beverages, going green, health, nutrition and hydration concepts, manufacturing, packaging and distribution developments, marketing and consumer education and InterBev Exhibition exhibits, plus details of how to enter, go to www.interbevawards.com. There will of course be the presitigious best overall concept prize, a special award for the most outstanding entry in terms of innovation and the benefits it offers to the global population. We look forward to seeing many of you there at the Gala Dinner at InterBev and up on stage collecting an InterBev Beverage Innovation Award. It’s now time to get moving if you’d like to enter - as the deadline for receipt of entries is 1 September!

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BEVERAGE innovation

A world of food and drink

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www.foodbev.com/beverage Issue 77 - July · August 2010

EDITORIAL 5

Innovations

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The editor’s pick of the latest new products

Nora juice redesigns for shelf stand out International brand design consultancy LFH has redesigned the Nora Juice brand, owned by Norway’s Stabburet, part of Scandinavia’s Orkla Group. The new design combines tradition with a sense of ‘back to nature’ and ‘back to your roots’.

Iron Press for men Halewood International has developed lemon and apple variants of Iron Press in a 500ml brown bottle as a beer alternative.

Dancing dodos Following the Coca-Cola 5 Alive TV ad with dancing dodo, the 1970s Soul classic ‘I’m Alive’ by Don Fardon has been remixed by international DJ, Ashley Beedle. 5 Alive worked with Tom Kingsley from Colonel Blimp to create the music video.

Fashion first for Compal Light Italian Volcano naturals Dream Foods International of Santa Monica has introduced 8.5oz single serve Italian Volcano Blood Orange and Tangerine Juices. Made using 100% single origin fruit grown in Sicily, the company has also announced the arrival of all natural Italian Volcano Lemonade and Limeade.

Portuguese juice maker Compal has relaunched Compal Light with a limited edition range of four cartons created by Portuguese fashion designers. It contains just 25 calories, against an average 40 calories per 100ml ‘so that women can enjoy juice without worrying about gaining weight’.

What’s your juice? Britvic is running a ‘Hidden Skills’ campaign enticing children to learn physical skills from keepie uppies to beat-boxing, skipping to body popping. The promotion will run on all Fruit Shoot singles, four packs and eight packs on the bottles and the multipack sleeves. © beverage innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

6 PRODUCT NEWS

www.foodbev.com/beverage Issue 77 - July · August 2010

Innovations

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Juicy soda alternatives

Noonetime Naturals

Nestlé US has launched a new sparkling variant of its successful Juicy Juice brand. Lightly carbonated and all-natural, Juicy Juice Sparkling is presented as ‘a refreshing alternative to soda’. Packed in a slim 8.4oz can and sold in four packs, Juicy Juice Sparkling blends 70% real fruit juice with 30% lightly carbonated water in apple, berry and orange flavours.

A new range of lightly caffeinated fruit sodas, Noonetime Naturals features six fresh flavours including cucumber, mango, blueberry, apple, grapefruit and tangerine. Founded by Odwalla veteran Nat Noone, Noonetime Naturals’ ‘refeshingly uplifting true fruit sodas’ are low calorie without any added sugar or artificial ingredients.

Innocent Yellow Pencil Innocent drinks has won a prestigious Yellow Pencil award for the artwork on the reverse side of its cartons. As Director Richard Reed explained: “The D&AD (Design & Art Direction) Awards are like the Oscars of the design and creative industries. Except you win a pencil, not a gold statue. Yellow pencils are recognised the world over as a symbol of true creative achievement. And after 11 years, we finally won one in the Writing for Design Category for our most recent big carton labels.”

Vimto fact file The Vimto brand has doubled in size in seven years and the company has redesigned its entire cordial range. Cherry Vimto cordial was launched in April following its introduction in fizzy format. The company has just won an FAB Award for its online advergame.

Strong Shot Highly carbonated, the yellow band at the top of the 190ml Pepsi Strong Shot can warns consumers that there is ‘carbon intensity’ and they should wait 15 seconds after opening the can to let the bubbles ‘go down’.

Cider with rosé Halewood International is targeting 25-45 year old females with the Brambles cider brand, particularly rosé wine and RTD drinkers. In 75cl glass with an ABV of 5.5% the product is available in rosé and white variants.

Red Bull Art of Can

Green-Up energy Poland’s Herbapol celebrates its 60th with Green-Up, a 100% natural energy drink with fruit juice and caffeine derived from guarana.

The next Red Bull Art of Can exhibition will be held from 31 July to 22 August, this time in Dallas Texas. Open to all, the primary material must be a Red Bull can - plus masses of imagination and creativity. And the latest European Red Bull news: The 47.3cl XXL can has just been introduced in France.

www.foodbev.com/beverage Issue 77 - July · August 2010

PRODUCT NEWS 7

Innovations

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Satiety jelly drink SUKK is a low cal jelly tea drink from The Clever Jelly Company. Packed in a foil pouch with a built-in drinking tube, it contains fruit juice, vitamins, green tea and added fibre. Big already in Japan, jelly drinks are predicted to be the next big thing.

Cafe2U wins Espresso pods stay fresh Innovative coffee roasting company, Lincoln & York, is producing 14g espresso pods in foil laminate pouches ensuring the coffee is fresh for 12 months.

Originally formed in Australia, Award winning Cafe2U sells franchises to operate custom built coffee vans in exclusive territories. It sells gourmet hot drinks and other snacks and food to around 45,000 customers across the UK each week from its fleet of 54 mobile barrista vans.

www.functionaldrinksnews.com Goji sunshine

Zombie Blood

Potent recovery

German smoothie specialist True Fruits GmbH has added a goji enriched proposition - Detox Orange to join its Detox and Green Energy variants. It also features acerola - in addition to mango, banana and apple - which is said to have a vitamin C content 30 times that of orange. Available from July 2010, in food outlets and service stations.

Harcos Laboratories has extended its quirky synthetic blood range with Zombie Blood Energy Potion.

Pom Wonderful’s potent recovery supplement, POMx Antioxidant Recovery, blends pomegranate juice with POMx, a concentrated extract of pomegranate antioxidants. This proprietary ingredient is said to have the same biochemical profile as the fruit itself and contains a diverse range of phytochemicals, the majority of which are polyphenols - powerful antioxidants. POMx Antioxidant Recovery is also a high quality source of replenishing carbohydrates, with a nearly 50/50 balance of naturally occurring fructose and glucose. Preliminary clinical studies have shown promising post-exercise benefits for POMx Antioxidant Recovery, with a 2oz dose having been shown to reduce post-exercise strength loss by more than 30% and postexercise soreness by 28%, compared to a placebo.

Financial injection OOBA, from Hibix Corporation is positioned as the world’s first sparkling hibiscus beverage and recently secured over US$5.8 million in financing. This coincided with the company’s unveiling

of a new OOBA line of lowcalorie lightly sweetened sparkling hibiscus beverages. Delivering just 95 calories per 12.5oz serving, the new drinks are available in the same six flavours: original, blackberry, key lime, orange, pineapple and kiwi, and are made with all-natural ingredients. The drink’s hibiscus flower base harnesses the healing properties of the botanical powerhouse used for thousands of years in Ancient Egypt, China, India, Mexico and South America creating a refreshing, 100% good-for-you offering.

Like the Blood Energy Potion, the Zombie version contains iron, protein and electrolytes for a nutritional profile much like that of real blood. But for those squeamish at the thought of drinking something quite so realistic, Zombie Blood is bright neon green in colour and has a tangy lime taste.

www.functionaldrinksnews.com © beverage innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

8 PRODUCT NEWS

www.foodbev.com/beverage Issue 77 - July · August 2010

Innovations

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ThinkQ Tennessee based THiNQ has launched an energy drink in four flavours ‘to help awaken your mind, energise your body and exhilarate your spirit’. Positioned as a ‘higher thinking beverage’, THiNQ contains only 60 calories, features natural sweeteners and is lightly carbonated.

Omega-3 rich Umego IQ Brands’ Umego is a functional fruit juice drink that provides 25% RDA of Omega-3 EPA/DHA (fish oil), to promote healthy brain and heart development. Sweetened with Fruit Up it has a low GI rating.

Frubiase Sport Boehringer Ingelheim has worked with Beneo-Palatinit in developing an instant endurance drink for athletes. 26g or 66% of the product is made up of low GI Palatinose.

Slim friends CalNaturale Svelte from California Natural Products contains 16g organic soymilk protein. It is low GI, a good source of fibre with just 9g sugar.

Coconut efficiency

Hot milky drinks campaign Glaxosmithkline Nutritional Healthcare’s hot beverage brand Horlicks has seen category growth of +3% and sales increase by 17%, thanks to the £3 million ’Made for Evenings’ campaign.

O.N.E., One Natural Experience debuts O.N.E. Active in the US, a multifunctional line of coconut water with ginkgo biloba, ginseng and catuaba for peak mental and physical endurance.

Purita Mamá in Chile Recognising the importance of Omega-3 DHA, pregnant and nursing mothers in Chile are now receiving 1kg a month of fortified milk.

Beauty aid - at the push of a cap Actress and model Cristiana Arcangeli is the face of Brazil’s Beauty’In drinks which deliver functional ingredients via a dispensing cap. © beverage innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

www.foodbev.com/beverage Issue 77 - July · August 2010

PRODUCT NEWS 9

Innovations

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Latest product launches from Japan Far left: Yoshihiko Hani, President of Beverage Japan Left: Steve Galloway, Exigo Marketing

World Stars

Rosehip works

World Stars Coffee (left) targets consumers in their 20s who are regular can coffee buyers, looking for added value. In this medium roast, low sugar, milk coffee, Dydo has used six different ‘star’ coffee beans from across the world: Brazil, Guatemala, Kilimanjaro, Columbia, Mandarin and Blue Mountain.

Following Love Body Ginger Works, Coca-Cola is now launching Protein Works and Rosehip Works. Rosehip is believed to reduce fat levels in the body. Both 18Kcal per 100ml.

Calpis Mango

Smoother Aquarius Citrus flavoured Aquarius Sparkling from Coca-Cola Japan is a low calorie carbonated isotonic sports drink. It contains amino acid BCAA, citric acid, and D-ribose, and uses a technology called ‘Bubble Smoother’ from Soda Kouryou to suppress the fiizziness in the drink. It has 18kcal per 100ml.

Green Cola Asahi Soft Drinks’ new Green Cola uses

only natural raw ingredients from plants using a method Asahi call its ‘Fresh Quality Process’. The company has used the technology and black malt it employs to make its black beer to recreate a strong cola taste.

Black Plum Still Kuro Ume (above) - meaning Black Plum - from Dydo Drinco contains black plum, plum juice and pulp (3%), black sugar, black vinegar, and fermented black sugar with citric acid.

Fruits Calpis Mango and Calpis (below left) is a seasonal fruitflavoured lactic acid bacteria Calpis drink for summer. With 1% fruit juice and 16kcal per 100ml it comes in a 500ml PET bottle from Hokkai Seikan and a 1.5 litre PET bottle from Toyo Seikan.

Pepsi Baobab Each summer Suntory releases a unique Pepsi flavour in Japan. This year it is Baobab, recreating the taste of the African baobab fruit. Also from Suntory is; Natchan Jyuwa and Lemon, a lightly carbonated drink with 10% lemon juice and no preservatives or colouring.

Apple and carrot Pokka’s Bimi Nihon range includes Aomori Hatorazu Ringo with apple juice from Aomori Prefecture and Aomori Setchu Ninjin carrot juice, matured under the snow to create more sweetness.

Lemon Collagen C1000 Vitamin Lemon Collagen from House Wellness Foods. contains 1000mg each of vitamin C and collagen peptide, and is targeting 20-30s females with its health and beauty positioning.

I LOHAS I LOHAS was the most successful new soft drinks concept last year in Japan, using the brand name (LOHAS = Lifestyles of Health and Sustainability). Adding now to the eco-friendly 520ml 12g bottle, is a 1 litre bottle at 18g.

Established in 1978, Beverage Japan is Japan’s leading trade beverage publication covering all aspects of the drinks industry and market in Japan and is published monthly by Japan Beverage Inc. The magazine is represented in Asia and Europe by Exigo Marketing. For more information contact steve@exigomarketing.com www.exigomarketing.com © beverage innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

10 PRODUCT NEWS

www.foodbev.com/beverage Issue 77 - July · August 2010

Innovations

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Grape blend Grown up Soda GuS - Grown-up Soda - has added grape-blackcurrant to its all-natural, less-sweet sodas. It is a blend of sweet red grape juice and tart blackcurrant juice with a light touch of natural cane sugar - containing only 95 calories and 24g of sugar per 12oz serving.

Sunkist is sunkissed The repackaging of Sunkist and the introduction of lemon, orange & passion fruit and summer fruits flavours has contributed to the growth of the brand. It has grown at 27% in the impulse channel in a market that has a 1.2% decline.

“Blackcurrants are still new to the American palate,” said GuS co-founder and President Steve Hersh. “Using Red Grape juice, we fashioned a blend with our grown-ups in mind.”

Unwind to relax

Berry.EN energy

Memphis based Frontier Beverage Co has launched unwind, described as the ‘ultimate relaxation elixir’. In Pom berry, citrus orange and goji grape, Unwind combines the calming properties of melatonin, valerian root, rose hips and passion flower with vitamins B and C.

Southern Germany’s Berry. EN has developed alu packaged B.EN containing 80% fruit juice, Palatinose (isomaltulose), guarana, açai and maté, for mental and physical performance.

Big Apple promotion

Grande Cuvée 2010 Fanta’s lemon elderflower Chateau Grokiff is part of a limited edition range, being renewed every six months, featuring amusing wine style references.

Appealing to its core market of women aged 25-35 Appletiser’s latest juicy and sparkling promotion gives consumers the chance to win one of 1,000 designer hand bags or a New York Shopping trip, by texting the six digit code on the bottom of the can to the dedicated promotion number.

School approved natural cola Aimia Foods has developed a Local Authority Caterers Association (LACA) schools compliant cola - made with 50% fruit juice and containing one portion of the recommended 5-a-day fruit and vegetables.

Pocket raver Tango Orange Sound System price marked cans will direct consumers to text a unique code on the can, in order to download a Thumb’n’Bass pocket raver application to their phone. A music makeover!

www.foodbev.com/beverage Issue 77 - July · August 2010

PRODUCT NEWS 11

Bev business

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New developments in the international beverage industry

by Bill Bruce

INGREDIENTS INDUSTRY BIG DEALS

BASF stirs Cognis into its ingredients mix while Corn Products adds National Starch

n June 2010, German chemicals giant BASF reached agreement with Cognis Holdings Luxembourg (controlled by Permira Funds, Goldman Sachs Capital Partners and SV Life Sciences) to acquire the speciality chemicals and nutritional ingredients company Cognis for an equity purchase price of €700 million. Including net financial debt and pension obligations, the enterprise value of the BASF/Cognis transaction is €3.1 billion and is expected to close by November 2010. “With the acquisition of Cognis, we’re strengthening our portfolio with cyclically robust and profitable businesses, and further expanding our position as the world’s leading chemical company,” said BASF SE Chairman Dr Jürgen Hambrecht. BASF’s purchase of Cognis is driven by interest in all of its three divisions – personal care, household chemical and human nutrition – but while human nutrition is the smallest part, it is vital to the deal’s success.

A spokesperson for BASF commented: “all three are important” in the acquisition, adding “BASF is already in nutrition but it is mainly animal nutrition – we are not so much in human nutrition.”

“Human nutrition is vital to the deal’s success.” The first rumours about BASF’s intention to buy Cognis surfaced in July 2008 with a statement saying that it could spend up to €10 billion on acquisitions. Other

targets mentioned around BASF over the past two years have included US rivals WR Grace and Rockwood, while it is thought that Permira and Goldman Sachs may have also considered wooing Lanxess and Evonik.

Corn adds starch June also saw Chicago based Corn Products International Inc announcing that it is to acquire New Jersey based National Starch from Netherlands based AkzoNobel for $1.3 billion. “The acquisition of National Starch represents an exceptional opportunity for our company and a significant step forward toward achieving our strategic goals,” said Corn Products International Chairman, President and CEO Ilene Gordon. “The acquisition aligns with our strategic priorities to grow our ingredient portfolio, increase our presence in priority food processing segments, enter new markets, and develop innovative solutions that better serve our

customers. Combining National Starch with Corn Products will create an ingredient solutions leader with nearly $5 billion in revenues. “The combined company will benefit from leading, innovative technology; enhanced geographic scale; a broader and deeper product portfolio; and access to new market segments.”

And what next in the ingredients mix? The CPI/National Starch deal raised speculation of further moves in the ingredients arena with many analysts observing that agri-food giant Bunge might consider the acquisition of Tate & Lyle. The US company, based in White Plains, New York, bought Tate & Lyle’s sugar trading and marketing unit for an undisclosed sum in July 2008. As the ingredients mix changes, follow developments at www.foodbev.com

InterBev Beverage Innovation Awards judging panel announced

he judging panel for the InterBev Beverage Innovation Awards has been announced.

The Awards is a partnership initiative by the American Beverage Association (ABA) and the International Bottled Water Association (IBWA), who jointly

organise the biennial InterBev US trade show, and UK based FoodBev Media. The closing date for entries is 1 September 2010, and the judging panel will meet

in Orlando a few days before finalists are announced and winners presented at a special InterBev Beverage Innovation Awards Gala Dinner, during InterBev, on 23 September 2010. The panel includes: Larry Hobbs – Executive Director of the International Society of Beverage Technologists; James S Tonkin – Principal at HealthyBrandBuilders and TonkinConsulting; Bill Sipper – COO of New Leaf Brands; Claire Phoenix – Managing Editor of Beverage Innovation; Dean Bellefleur – President of D-idea; Ross Colbert – Managing Director – M&A Americas with Zenith International; and Dyfed ‘Fred’ Richards – Executive

Creative Director of InterBrand. Judging panel Chairman is Bill Bruce – FoodBev Media Group Editorial Director. Representatives of Awards sponsors will also join the panel and will be announced in due course. For more information, visit www.interbevawards.com

12 NEWS

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All eyes on the African opportunity

Kvass - from Russia with love

n recognition of Russian President Dmitry Medvedev’s historic visit to the United States at the end of June, The Coca-Cola Company imported its Russian fermented beverage Kvass.

erhaps partially as a result of the focus on South Africa for the World Cup, two major food and drink companies seem to be turning their attention to the continent in general. At the end of June, The CocaCola Company announced that it is to double its annual African investment spend to $1 billion during 2010. “Over the past decade we’ve invested half a billion dollars every year across the continent. We’re doubling our investment,” said William Egbe, the President of Coca-Cola’s South African unit. Africa contributes about 6 to 7% of Coca-Cola’s total revenues, and Egbe said he expects that to double over the next decade. Less than one week after Coke’s announcement, Nestlé said that

beverage innovation

Coca-Cola Hellenic adds solar power Coca-Cola Hellenic has launched a renewable energy initiative by installing rooftop solar panels on all of its bottling plants in Italy. The company announced this new initiative at the inauguration of a combined heat and power (CHP) generation system at its Nogara production facility near Verona in Italy. Solar panels and CHP technology are being introduced in partnership with efficient energy solutions provider ContourGlobal. Separately, Coca-Cola Hellenic announced that it has initiated a tender offer to purchase all shares in Coca-Cola HBC Serbia that it doesn’t currently own.

Dr Pepper signs new agreements with Coke and distibutes Vita Coco Dr Pepper Snapple Group has agreed to license certain

it is to invest CHF 150 million ($140 million) in the Equatorial African Region (EAR) over the next three years. It is set to build new factories in Angola, the Democratic Republic of Congo (DRC) and Mozambique, while also expanding existing factories.

Based on a traditional Russian recipe, Coca-Cola created and launched Krushka & Bochka Kvass in Russia in 2008. Since then, it has become one of Russia’s best-selling brands in the fast-moving non-alcoholic fermented beverage category.

Nestlé CEO Paul Bulcke said: “Nestlé is committed to unlock the business opportunities and to promote growth in Equatorial Africa. With 400 million people and an emerging middle-class with rising purchasing power, this region has major potential for Nestlé.

“We are pleased to be able to introduce authentic, Russian Kvass to New York in recognition of President Medvedev’s historic visit,” said Deryck Van Rensberg, President and General Manager, Venturing and Emerging Brands, Coca-Cola North America. “Importing Krushka & Bochka

Kvass directly from Russia allows us to provide the New York metro area with a unique beverage, steeped in Russian culture and enjoyed for a thousand years.“ Opening a bottle of Kvass releases a fragrant sweet malty bouquet reminiscent of freshly baked bread cooling on a windowsill.

NEWS IN BRIEF

brands to The Coca-Cola Company on completion of Coke’s acquisition of Coca-Cola Enterprises’ North American bottling business. In addition, Coke will offer Dr Pepper and Diet Dr Pepper in local fountain accounts currently serviced by CCE, and will include Dr Pepper and Diet Dr Pepper on its Freestyle fountain dispenser. Separately, Dr Pepper Snapple Group announced an agreement to distribute Vita Coco, the top-selling coconut water in the US, with more than a 60% market share.

Amcor acquires Ball Plastics Packaging Americas Amcor has reached an agreement to purchase the assets of Ball Plastics Packaging Americas from Ball Corporation for $280 million. The business has five plants in North America and sales of approximately $600 million.

For more on all these stories, visit www.foodbev.com © beverage innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

www.foodbev.com/beverage Issue 77 - July · August 2010

NEWS 13

Natural sweeteners

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Ingredients in action One of the hot topics this year, the move to natural sugar, and plant based sweeteners has turned the beverage industry on its head in a bid to meet consumer demand for clean label and natural taste.

The first moves “Consumers have always been looking for a beverage that is natural, tastes great and has no calories, and SoBe Life with PureVia answers the call,” said Massimo d’Amore, CEO of PepsiCo Americas Beverages, in July 2008. “This will have great appeal to health-conscious people who are looking for hydration and natural ingredients.”

until a very high purity Reb A is obtained.”

“The introduction of PureVia represents the culmination of four years of research and development to bring this revolutionary new product to market and satisfy consumer demand for great tasting, all-natural, zero-calorie sweeteners,” said Paul Block, Chief Executive Officer of Merisant and Whole Earth Sweetener Company. “PureVia is sweetened with a purified extract of the stevia plant,” said Sergio Machado, Director of research and development for Whole Earth Sweetener Company. “After the stevia leaves are milled, a freshwater brewing method is used to unlock the natural sweeteners, including the best-tasting extract of the plant - Reb A. This extract is then purified further

Source: Nielson and Pure Circle

PepsiCo and Whole Earth Sweetener Company formed a partnership through which they market PureVia globally. The two companies buy the natural sweetener from PureCircle, a leading supplier of pure Reb A, which has exclusive license to market Reb A under the PureVia brand in certain categories.

Land: Stevia offers up to 85% land saving vs sugar. Water: Stevia uses 75% less water than sugar Peter Milsted of PureCircle spoke on stevia at this year’s Global Drinks Congress in Istanbul. “We produce high purity stevia with twice the average amount of Reb A across the world - in China, Paraguay, Kenya, Peru, Vietnam, Thailand, Columbia and South Africa.

Source: Nielson and Pure Circle

Total sugar substitutes ($ share)

Total sugar subs annualised: $337MM Total stevia market annualised: $40MM

“China alone produces 45,000 tonnes of leaf per year and in all we produce 1,000 metric tonnes per year. A figure that is so far unmatched. One batch can sweeten 26,000,000 cans of soda. We are also making use of the leaf mulch to produce electricity. “To give you some more figures: 1 acre of stevia provides sweetness equivalent to 3 acres of sugar and therefore uses a third of the land resource. Stevia production also uses 75% less water. “We now have 1 billion overweight adults and 300 million who are clinically obese on a global basis, hence the move away from High Fructose Corn Sugar. Our customers, the beverage manufacturers want us to diversify and to grown in numerous locations to ensure availability. So we grow in places such as Kenya and Paraguay but these are often difficult climates with difficult conditions and the plants act differently in each location.

Peter Milsted “You have to give beverage manufacturers and consumers a ‘reason to believe’ and these come down to taste, goodness and source. “The price is currently fluctuating and will no doubt drop as more becomes available. We are aiming for it to be well below the price per pound of sugar. Already companies such as Hansen’s Naturals, Dean Foods, Frucor, Tropicana, SoBe, Vitamin Water (Coca-Cola) have opted for Pure Circle stevia. It tastes best blended with some sugar and is an impressive product in terms of potential cost savings and health giving potential.”

“Please note that around 93% of stevia currently being used is not approved. It is proving this purity that is extremely difficult. But we are determined this will be a quality brand and have already set up a quality mark and institute, with rigorous checks at every stage of production.

Promising 70% less sugar, local French cola Breizh Cola, originally launched in Brittany in 2002 by Lancelot Brewery, has released a stevia sweetened variant appropriately labelled Breizh Cola Stevia.

Nielsen: Total+$2MM grocery, (13 weeks ending 11/14/09

14 INGREDIENTS

www.foodbev.com/beverage Issue 77 - July · August 2010

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Consumers continue to demand all-natural sugar by The Sugar Association President and CEO Andy Briscoe

onsumers preference for foods and drinks sweetened with all-natural sugar continues to expand. Products such as Pepsi Throwback, Snapple and Gatorade, are just a few of the household names to answer the call. Starbucks, one of the America’s biggest restaurant chains, summed up its decision to use sugar in its food products: “We heard loud and clear from our customers that they want food, when they purchase food at Starbucks, to be made of high quality ingredients and from simple recipes.” Of course, those same consumers would probably be fuming if many of these same manufacturers scrapped all-natural sugar and replaced it with artificial or man-made sweeteners, such as neotame, sorbitol, and polydextrose. A recent Harris Interactive poll found that 52% of parents make a conscious effort to avoid artificial sweeteners, yet few are actually able to identify common sweeteners used in food products. With such overwhelming evidence that consumers want natural products such as sugar, you might think a

move to artificials would never happen. Think again. While the European Food Safety Authority (EFSA) recently found insufficient evidence to set sugar intake recommendations in the EU, the US government is under pressure to recommend limiting Americans’ sugar intake to as little as possible. If this happens, manufacturers would be left with little recourse but to reformulate their recipes. And if they reformulate, many consumers may not even realise it. When shown the ingredient label of a popular children’s product, given to dehydrated infants, only 4% of parents could identify all the sweeteners. About one in seven (13%) parents couldn’t identify any of the four sweeteners used. Considering 87% of parents say the sweetener used in a product is at least somewhat important to them when making food decisions for their kids,

they have a desire and right to know what sweeteners they are feeding their family. The Sugar Association has petitioned the Food and Drug Administration (FDA) to follow Canada’s lead and clear up consumer confusion with frontof-package labelling for artificial sweeteners. For nearly five years, this petition has been tangled in government red tape while new sweeteners come on the market each year and some even change their names to be less recognisable. Consumers are confused by the more than 25 sweeteners being used in the US market. Consumers have a right to know what is in their food, and the current FDA

labelling standards for sweeteners aren’t working. It’s time for FDA sweetener labeling standards to reflect consumer demands. We’re confident that when given the facts, consumers will make the same choice people have made for generations: all-natural sugar. Sugar is only 15 calories per teaspoon, natural, safely used for more than 2,000 years, and a sweetener consumers can easily recognise and pronounce. Sugar, when consumed in moderation, is part of a balanced diet and healthy lifestyle. Sugar is and continues to be the gold standard of sweeteners for consumers.

Is your sweet tooth causing global warming? - the case for sustainable sweeteners

rost & Sullivan, Chemicals, Materials & Foods Group Senior Research Analyst, Kaushik Ramakrishnan Shankar, Phd explained: Natural sweeteners are dominated by Sugar and High Fructose Corn Syrup. Sugar is produced both from cane and beet, with beet sugar predominant in Europe. HFCS is produced from corn and is a major sweetener in beverages and processed foods. Since these are caloric sweeteners, synthetic and semi synthetic

non-caloric sweeteners like aspartame and sucralose are popular. Steviol glycosides are a class of natural sweetener, with the potential to completely replace the second and third generation artificial sweeteners currently available. Steviol glycosides could compete with sugar and HFCS on an even keel, if there is a change in public perception in their equivalence to sugar, accompanied by technological advancements to improve the organoleptic properties.

There are various other natural sweeteners available, including thaumatin, ghrelin, phlorizin, glycirrhizic acid and maple syrup. The list could include honey, but its positioning as a health additive rather than a primary sweetening agent removes it from the purview of sweeteners. The debate around sweeteners revolves around the perceived health benefits or detriments of the product under consideration. A fresh perspective on this debate is the sustainability of the commodity itself.

Stevia suffers from certain issues associated with cultivation among marginalised populations, but the issue itself is miniscule in scale compared to that facing the other major sweeteners. It remains to be seen if the taste buds of the world can accept the bitter sweet taste profile of stevia, or if it will force corn and cane production to become more sustainable. Contact Frost & Sullivan for the full sweeteners article enquiries@frost.com

www.foodbev.com/beverage Issue 77 - July · August 2010

INGREDIENTS 15

Natural sweeteners

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Sunwin stevia in beverages beverage Innovation interview with Christopher Beck, Vice President Marketing, Rudolf Wild, regarding stevia. How is the regulatory landscape changing?

Christopher Beck

There is some confusion over the sweetening components in the stevia leaf - please explain. There are seven predominant steviol glycosides in the stevia leaves (Reb A, Reb B, Reb C, Stevioside, Dulcoside, etc) that all have (different) sweetening properties. Of these seven steviolglycosides, Reb A provides the best sensory (cleanest and most intense). Wild is offering stevia sweeteners with different Reb A contents: starting with a sweetener with 60% Reb A to sweeteners with 98% Reb A. The higher the Reb A content in the sweetener, the better the taste. What percentage of the drinks you formulate are all natural? There is no official and legally binding definition of the term ‘natural’, but - simply put - all that is not synthetic or enzymatically treated might be regarded as ‘natural’. Of course we have all observed the trend to natural as well as to clean label and still regard these as the most important trends. With the vision of producing non-alcoholic beverages using purely natural ingredients, Rudolf Wild founded our company in 1931.

In Europe, the industry is awaiting final approval through the EU commission in 2010 or in early 2011. On 14 April, 2010 the European Food Safety Authority (EFSA) published a positive scientific opinion for the safety of 95% steviol glycosides which corresponds to the purity criteria of the Joint WHO/FAO Expert Committee on Food Additives (JECFA) and is certainly the base for the EU Commission’s decision. In June 2008, JECFA had already established purity criteria for stevia sweeteners, in which 95% of the ingredient must consist of the seven predominant steviol glycosides in any ratio. In September 2009, the French government used a ‘window of opportunity’ granted from the EU government to their member states and approved the use of stevia sweetener Rebaudioside A with 97% steviol glycosides for a limited two year period. It is most likely that the more strict French regulation will change again to a more flexible one, if the EU commission will decide according to the EFSA’s safety opinion on 95% steviol glycosides. Where is Sunwin Stevia grown? The stevia leaves as raw materials for the extract are supplied by contract farmers that grow their plants on specific cultivars in China. How long has it been in development? The company Sunwin International has produced stevia extracts since 1996. Sunwin International, through its partnership with Wild Flavours, Inc is now selling stevia on four continents.

Why was this investment a good move when many companies buy stevia when required? With the financial investment in Sunwin International, Wild Flavours has secured steady access to the natural sweetener and is able to analyse how it is best applied in different beverages. Wild Flavours is able to monitor every aspect of the manufacturing process - from the leaf of the stevia plant to the finished product. Consistent taste is critical how does Wild achieve this? We started refining the flavour profile of Sunwin stevia sweeteners and saw that our natural, proprietary ‘Taste Optimisation Technology’ makes stevia’s taste profile more like sugar’s profile. The ‘Taste Optimisation Technology’ is ideal for eliminating the undesired liquorice-like and somewhat bitter aftertaste that stevia naturally has as well as providing more upfront sweetness. This technology is based on the functionality of a natural flavour, which we use to mask unpleasant bitter or metallic off-notes or aftertastes. We use different optimisers depending on whether it is a near water or juice drink, for instance.

stevia sweeteners are currently available with Rebaudioside A content of 60%, 80%, 95% or 98% (especially for the French market), depending on the client’s preference. What is important is the fact that all of these sweeteners meet the 95% steviol glycoside standards of JECFA and other national authorities as well as the current EFSA opinion. A cost comparison versus sugar is dependent on the current local market price for sugar, but depending on the application, cost savings versus sugar sweetened products are achievable. What is the greatest challenge? The greatest challenge in marketing products sweetened with stevia is whether the consumer understands that stevia is a natural sweetening option and is willing to try a new, more natural zero or low calorie drink when the reputation of zero or low calorie drinks containing artificial sweeteners is not always one of great taste. Once tasted, we believe Sunwin stevia, in combination with our natural ‘Taste Optimisation Technology’ will have consumers coming back for more.

What drinks is it used for particularly? In terms of stevia sweetened applications we have very good results in all kinds of beverages, such as flavoured water, juice drinks, carbonated soft drinks, sports drinks and RTD teas. What sort of cost savings can you expect? Cost saving through Sunwin Stevia on the one hand depend on the application and on the other on the Reb A content. Sunwin

16 INGREDIENTS

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Click here to subscribe © beverage innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com. For details about syndication and licensing please contact the marketing team on 01225 327890.

The challenges for innovative beverage sweeteners

ccording to DöhlerGroup, around 4,000 new products with a natural positioning were launched worldwide in 2009.

This is equivalent to an increase of some 70% on 2006. Many products consequently contain only natural ingredients such as natural sweeteners or sweetness from fruits. Under the Multisweet Plus brand, the DöhlerGroup offers natural sweetening methods for modern beverages and dairy products.

Naturally sweet! Sweetness is one of the key sensorial properties of goodtasting product formulations. Yet here too the consumer is on the lookout for natural sweetening methods. That is why sweetening from fruits was introduced to food and beverages to a greater extent a few years ago. Directive (EG) No. 1924/2006 of the European Parliament and Council equates fruit sweeteners with classic sugar, making the statement “contains no added sugar” on labels and in advertising no longer possible. The DöhlerGroup has therefore now developed suitable solutions which satisfy this requirement. For the beverage sector, the DöhlerGroup can offer a decoloured apple juice concentrate. For dairy products, the group has developed a deacidified apple juice concentrate whose pH value meets the

www.foodbev.com/beverage Issue 77 - July · August 2010

requirements of dairy products. Both products can be declared as apple juice concentrate. With appropriately adjusted formulations, the product claim “contains no added sugar” can continue to be used on labels and packaging. Aside from sweeteners derived from fruits, the next few years are likely to see stevia gaining in importance. Stevia rebaudiana is a plant whose leaves are up to 300 times sweeter than sugar. This makes stevia a new, natural High Intensity Sweetener, HIS for short. It has already been approved in the US, Russia, Switzerland, France and many other countries. The sensorial properties of stevia have been significantly improved by Döhler’s Sweet Flavour Technology. Depending on the product, Döhler Multisweet Stevia can be used alone or in combination with sugar or fruit juice concentrates. Headquartered in Darmstadt, Germany, the DöhlerGroup has 18 production and further application centres and sales activities in over 130 countries. Over 2,500 dedicated employees provide clients with integrated food & beverage solutions from concept to realisation. (Source: Döhler Market Research).

INGREDIENTS 17

Natural sweeteners

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Fully digestible, low glycaemic Palatinit

he Beneo Group produces nutritional blends from sugar beet, chicory root and rice. In all, 100 scientists are employed at the Suedzucker centre and are involved in constant research working on developments with the company’s products including Palatinit, Orafti inulin and oligofructose. Beneo Palatinit Marketing Communicationss Manager Claudia Meissner appeared this spring on Lifetime TV in the United States in a news item entitled ‘The balancing act’ saying how glucose is a direct source of energy for brain and muscles. Palatinit gives balanced energy - meaning no spikes in blood glucose and no crash. This created a great deal of interest with many mothers particularly alert to its ability to protect their children from tooth decay. Palatinose is a natural sweetener derived from sugar beet. How long has it now been in existence? The official launch using the name Palatinose was in 2006 but the molecule formula was first discovered by accident in the 1960s in the waste water of a sugar plantation. Following five years of marketing efforts we have had some good results

and it is now being used in an increasing number of products. It is used for slow release longer lasting energy in sports drinks such as the Gatorade Pro range - what sort of results does it give in tests? The basic curve graph shows blood glucose response and how the low GI effect gives prolonged energy. Despite being fully digestible it only contains 4kCal in comparison with normal sugar. Composed of glucose and fructose Palatinose is a natural sweet constituent of honey? So how is it kind to teeth? It has a stable molecular linkage making it less acid and so less damaging to teeth. Palatinose is used in ‘Good For Me’ Iced Tea by Switzerland’s Bishofszell. The tea ‘Good For Me’ carries the Happy Tooth label by Toothfriendly International, which means the product is guaranteed to be noncariogenic and non-erosive. The drink, produced by Bischofszell Nahrungsmittel AG (BINA), has mild sweetness and is available in two flavours, honey and orange. Why does it have the name Palatinose and what sort of formats does it come in? It was named Palatinose after Palatinum, a place which denotes its regional heritage. It is used in PureVia - a granular zero calorie sweetener made by Merisant in the US and also in liquid format. Drinks produced so far containing Palatinose include: 3 Action Guarana - Luked, Mona Vie, Goller Energy Malt Drink,

Active Mei Eden, Rosbacher Drive, Gerolsteiner Linee Enervit sport, Danao of Danone and the AiQa range. How does it compare to Stevia sweeteners? Whereas high intensity sweeteners offer no calories but also no mouthfeel, a natural bulk sweetener such as Palatinose from sugar beet contains energy giving glucose, making it particularly suitable for sports and energy drinks Do you see meal replacement drinks as the future? The Beneo (Orafti) label began has a joint European

led initiative between food manufacturers and Beneo Orafti in Belgium. Products developed include: Fibralac milk for adults, Sigma Probiotic yogurt drink (apple, kiwi and cereal) Sojo - prebiotic Soya drink (pineapple and strawberry). Palatinit works particularly well with prebiotics. And with beauty drinks such as Youth Powerhouse BioLive collagen and Slimmez fruit collagen, Mytrimmix Fat loss Nutrition - these products already exist in Malaysia. And the next development on the horizon? Chilli and ice flavouring!

Leatherhead Food’s Research report ‘The Global Market for Intense Sweeteners’ is a new publication from Leatherhead Food Research. The report discusses the applications and regulatory status of the following varieties of intense sweetener: Aspartame, Sucralose, Acesulfame K, Cyclamate, Saccharin, Stevia and Neotame. Information also includes a review of trends in end-user markets, as well as profiles of the world’s leading suppliers and a discussion of significant regulatory and technical trends.

18 INGREDIENTS

www.foodbev.com/beverage Issue 77 - July · August 2010

Ingredients Hydrolysed whey protein for Sports nutrition market portfolio European whey protein manufacturer Carbery is highlighting Optipep, its hydrolysed whey protein range, for the sports nutrition market. Built on in-depth sensory studies with the North Carolina State University (NCSU), Optipep’s new clean tasting profile is a unique selling point as it allows sports nutrition manufacturers to incorporate hydrolysed whey protein without any compromise in terms of flavour in final

It is launching its innovative Precisa Pulp 02 in Europe at the first drinks focused virtual trade show, Drinks Ingredients 2010. This fruit pulp replacer offers cost saving opportunities in mango fruit juice drinks while maintaining the authentic texture and taste desired by consumers.

Wild develops Garden Fruits portfolio Wild has developed three juice concepts based on domestic fruits. With domestically grown produce becoming more popular there has been a renaissance among heritage fruits such as redcurrant, quince, plum and others.

products. Nutritionally, Optipep offers high levels of di- and tripeptides which rapidly deliver essential peptides for recovery and strength building. Optipep also enables manufacturers to make a hydrolysed whey protein claim on their product labels to appeal to specific customer sectors.

Mango pulp replacer National Starch Food Innovation Europe has developed a fruit pulp replacer for cost effective mango fruit juice drinks.

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While delivering the freshly squeezed consistency popular with consumers, fruit pulp is one of the most expensive ingredients in fruit juice drinks. Traditional pulp replacers have failed to reconcile cost reduction with stability, flavour and texture. A low cost-in-use beverage texturiser that confers pulpiness and gives exceptional stability for long lasting quality, this ingredient benefits from a neutral flavour profile to ensure a fresh taste is maintained. The company offers a wide range of options for beverage applications including fruit juice drinks, carbonates, smoothies and hot drink mixes. Mona Rademacher, European Marketing, Beverages, National Starch Food Innovation, commented: “We’re delighted to add this highly effective ingredient to our expanding range of beverage ingredient solutions, which include emulsifiers, encapsulants and texturisers.”

These classic fruits have found their way back to the shelves as juice, as an alternative to classic citrus-based beverages.

Market developments indicate that consumers have increasing confidence in the traditional fruits they knew in their childhood, with juices made of local fruits rising in popularity. The Wild portfolio includes three new flavours: apple cherry plum, apple redcurrant rhubarb and apple apricot quince. This range of domestic fruits features every shade from dark purple to red and yellow to supply manufacturers with a range of options. The Garden Fruits range is available as a concentrate and as 100% juice - neither of which contains added sugar.

DSM offers health claims support Following positive opinions from EFSA for many of its vitamins and other ingredients, DSM Nutritional Products can now offer nutritional concepts in line with the EU health claim provisions across the company’s 12 Health Benefit Solutions. This will ensure

scientifically-proven products get to market faster.

Particles - ingredients news in brief • DD Williamson has developed an acid-proof, Class One dark caramel colour for customers in Europe and has announced the product to the North American market. Customers may label it ‘Colour Plain Caramel’ or ‘Burnt Sugar’ depending on whether the product is serving as a colour or flavour in the food or beverage application. • Symrise has formed a new scientific advisory body, expanding its competencies in the area of health-oriented food. • Danone has entered into an agreement with Medical

Nutrition USA. Under the terms of the agreement, Danone will pay an amount of approximately $62 million in cash to MNI’s shareholders for the acquisition of 100% of the capital. MNI introduced the concept of liquid protein supplements for elderly people in the US long term care market in 2003. • A new study, a collaboration between Coca-Cola and the University of Glasgow in Scotland, works towards the successful development of polyphenol-rich products to boost human health.

www.foodbev.com/beverage Issue 77 - July · August 2010

NEWS 19

Every day drinks

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with repeat purchase taste An apt cover choice for this issue with our focus on iced tea and natural sweeteners, Eric Skae of New Jersey based New Leaf Brands delivers his vision on what makes a great drink.

media, promotions, special events and other focused activities to rightful claim New Leaf as ‘The Official Beverage of Taste.’ To date, we are thrilled with our progress and results.

beverage innovation interview

What sort of equipment do you use to produce the teas?

When did you launch and what was the initial thinking behind the brand? New Leaf was founded in 2004. I realised that the RTD iced tea category lacked a healthy and great tasting beverage. After several years of research and testing, I developed a proprietary formula for New Leaf iced teas, which incorporates only the highest quality ingredients. New Leaf offers 17 all natural flavours; the 13 flavours of regular tea are sweetened with 100% organic cane sugar and the two diet iced teas contain Splenda. Recently, we introduced four new Lemonade flavours - Black Cherry, Strawberry, Homemade Lemonade and ‘The Tiger’, a refreshing blend of half-iced tea and half-lemonade. The lemonades contain between 6% and 10% real lemon juice and are also sweetened with organic cane sugar. I used to walk the aisles in the health food stores and I either saw beverages that tasted good or beverages that were all natural but did not deliver on taste. I wanted to intercept those two areas, natural and great tasting, and bring the best tasting beverages on the planet to mainstream consumers.

The shelf life is approximately 18 months and processing details are proprietary. What have been the highs and lows for you as a company so far? Fortunately, we haven’t experienced many lows since we launched New Leaf Brands. As for the highs, we were recently awarded with first place by World Tea Media, Producers of the North American Tea Championship for its ready to drink green iced tea with mango. Beverage World Magazine recently selected New Leaf as a ‘Breakout Brand’ of 2010. Rachel Ray also voted our White Tea with Strawberry the best White Tea. We are strategically leveraging the tools of social

We were recently awarded with first place by World Tea Media

We do not own our own production facilities, rather we use co-packing facilities, and therefore equipment will range from one production facility to another. What is your distribution model and where you hope to go next? My goal for New Leaf Brands was to develop an everyday beverage for the everyday consumer. To make this happen, our distribution strategy includes focusing on convenience stores, delis, restaurants and pizzerias, in addition to health food stores and grocery store chains. Ultimately, our plans call for full national distribution within the next few years. We mostly

work through DSD distributors including segments of the MillerCoors, Budweiser, CocaCola, Pepsi Cola, and DPSU independent distribution systems. New Leaf is currently being sold at more than 12,000 locations in the United States in about 35 states. We are not everywhere yet, but we are usually in the right places and that is important to us. We focus on merchandising standards as our bottle and shelf appeal are our greatest source of advertising and marketing. Which drinks are the best sellers for you and what direction do you plan to go in? New formats, new flavours or new lines?

Which ingredients and flavour houses do you work with to ensure taste is always at a premium? At New Leaf, we’re focused on delivering the most creative flavours and ultimately, this means we’re offering consumers mainstream priced products with the finest ingredients and a unique, superior taste experience.

Erik Skae with a selection of the range © beverage innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

20 COVER STORY

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Who makes the glass bottle and who were the designers? The label design was developed in-house. We have a full time Graphic Designer/Creative Director, Jason Villanueva, Chief Operating Officer, Bill Sipper and I worked on the re-design of the bottle. The glass bottles are manufactured by Anchor glass. What sort of experience does your board have in the beverage industry?

To everyone’s surprise Green Tea with Plum is our number one flavour. Consumers like variety and they look at New Leaf for great tasting and different flavours. The flavours that are doing very well are Sweet Black Tea which was invented in the Southern United States over 100 years ago, White Tea Strawberry and White Tea Honeydew, which are not offered by many beverage companies. These flavours continuously rank in our top five best selling RTD iced teas. Consumers enjoy the different types and variety of iced teas that we offer. Our Half and Half (half iced tea and half lemonade that we call The Tiger) and our lemonades are the fastest growing flavours in our lineup, probably because we actually use real lemon juice and real juice in our lemonades. I know that may sound silly, but most of the competitors use a much smaller amount of juice and it is usually never lemon juice. They use more flavourings and we use more of the juice. I think that is why consumers love our lemonades. They simply taste better. We’re going to continue exploring RTD beverages outside of the iced tea realm. We are confident that we will continue to be successful as long as we remain focused on making the best tasting beverages available.

To advance New Leaf’s position as the ‘Official Beverage of Taste’, and to continue its rapid national and international distribution, the Company recently created an

We’re going to continue exploring RTD beverages outside of the iced tea realm executive team of the beverage industry’s most talented and well-respected experts. Bill Sipper recently joined the company as Chief Operating Officer, bringing more than 20 years of experience

Selling New Leaf Tea with a passion for great taste

in senior positions at several of the world’s top beverage brands. Additionally, Andrew Stallone (over 15 years beverage experience), recently joined New Leaf as Vice President of Southeast Sales, and Paul Burleson (over 25 years of beverage experience) was appointed as Vice President of Northeast Sales. The senior management team also includes beverage veterans Rob Welcome (over 12 years of beverage experience), Vice President National Accounts, and Tim Brown (over 30 years of beverage experience), Vice President of Sales, Mid-West.

Where do you see yourselves in five year’s time? We plan to make New Leaf Brands a household name and one of the most successful RTD beverage companies with worldwide distribution. Right now we are being distributed in the United States, Canada, the Caribbean, Cayman Island, Bermuda, Bahamas, St. Thomas, St. Croix, Panama, Honduras, China, Taiwan, Hong Kong, Thailand and Philippines. Hopefully we will be coming to a store near you in the not too distant future.

We think it is really important to mix our experienced people with smart, aggressive, hard working and dedicated folks who have less beverage experience but are willing to learn. Interestingly, our management team seems to learn something new from them each and every day. It is a great mix of experience and raw talent. When you are not doing this what else do you do with your time? I don’t have much free time these days. Spending time with my family and travelling frequently to Ireland to see my grandmother is always important. My grandmother recently turned 95. Additionally, I am getting certified for Scuba diving this week, with one of my daughters, which is really exciting.

www.foodbev.com/beverage Issue 77 - July · August 2010

COVER STORY 21

Events

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The place to be - events taking place between July and October

InterBev Expo 22-24 September, Orlando, Florida, US

nterbev Expo, to be held in the Orange County Convention Centre (OCCC), is dedicated to the entire beverage industry showcasing producers, distributors, and retailers of soft drinks, beer, bottled water, juice, ready to drink tea, milk, sport drinks, wine, distilled spirits and powdered drinks, for packaging and process engineers, production managers, marketing, warehousing, distribution managers, R&D personnel and all beverage professionals. From groundbreaking education sessions to keynotes with industry leaders

and more, InterBev 2010 is the place to be on 22-24 September. New for this year is InterBev Live - creating a proactive, knowledge-rich experience on the trade show floor. When at the show, make sure to visit the Beverage Bar to sample the myriad products that reflect the membership of the American Beverage Association (ABA) and the International Bottled Water Association (IBWA). As a highlight of the event, ABA, IBWA and FoodBev Media have announced the InterBev Beverage Innovation Awards, which will be presented with full screen coverage on 23

Winners and finalists of the beverage innovation awards 2009 September at the Gala Dinner to recognise new ideas and best practices in every sector of the

American beverage industry. For details on how to enter see www.interbevawards.com

China Brew China Beverage 2010

Sial 2010

7-10 September, Beijing, China

Sial is a global food exhibition offering a chance to view a full range of produce, including meat, seafood, and alcoholic and non-alcoholic beverages. Aligned with IPA the processing exhibition and Emballages the packaging Expo.

Events in brief Stevia Global Summit India 2010 11 July, New Delhi, India A comprehensive conference on the stevia value chain, with important insights covering stevia applications in the food & beverage sector, etc.

ProPak China 14-16 July, Shanghai, China ProPack China is the leading international processing, packaging and end-of-line printing exhibition in China.

Natural Food Additives, Ingredients & Flavourings Conference 15 July, Gloucestershire, UK A Joint Conference organised by the British Society of Flavourists and the IFST.

IFT Food Expo 17-20 July, Chicago, US Bringing together professionals involved in the science and the business of food.

10th World Association of Beet and Cane Growers Conference 19-22 July, Cambridge, UK Hosted by the NFU, this next WABCG global conference will bring farmers, growers, industry leaders, sugar industry experts and high-profile guests together.

Functional Food and Beverages India 29-30 July, Mumbai, India This conference focuses on the potential of the functional food and beverages market in India.

Practical Short Course: Omega-3 Fatty Acids

Great British Beer Festival

16-17 July, Chicago, US

3-7 August, London, UK

A crash course on the health benefits of Omega-3 for R&D staff, as well as management of food processors and distributors.

Britain’s biggest beer festival brings together a wide range of real ales, ciders, perries and international beers.

Beverage processing technology and equipment exhibition.

Intermopro 12-15 September, Düsseldorf, Germany Trade fair for dairy products.

17-21 October, Paris, France

Speciality & Fine Food Fair 5-7 September 2010, London

he UK’s market leading trade event for local, regional and artisan fine food and drink is preparing to expand after record numbers of new exhibitors have signed up. The additional stand space will mean that more exhibitors than ever will be presenting their gourmet offerings this year, many for the very first time at the Speciality & Fine Food Fair 2010 (SFFF10) at Olympia, London.

22 EVENT pREVIEW

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Sial 2010, IPA and Emballages

ackling conceptual thinking on eating, and highlighting innovation and global consumer trends in fast growth markets, this year’s 2010 Sial exhibition is being held from from 17-21 October 2010 - Parc des Expositions Paris Nord Villepinte - France. The following figures underline the scale, content and business opportunities of the event:

• 500 exhibitors, 78% of whom are international exhibitors • 19 product sectors and food channels • Participation from 101 countries and 22 French regions • Strong response from government institutions: 114 official visits • 148,000 visitors expected from 185 countries, 58% nonFrench (Retail/Trade, Food Industries, Catering/Foodservice, and Services) • 20,700 visitors are from commercial and institutional foodservice: buyers, wholesalers, distributors and chefs • 66,500 visitors from the retail trade: central purchasing groups, hard discount

stores, supermarkets and hypermarkets, retailing, wholesale, trade, import-export • 12 special events and highlights: an overall view of the global food industry, topics including innovation, food and health, sustainable development, wine, gourmet products, ingredients, retail, foodservice, and more

• Trends & Innovations events: 350 innovations selected, including 15 Grands Prix and two Disney-Sial awards • IN-FOOD (semi-processed food products, ingredients and outsourcing solutions) and IPA (World Food Process Exhibition) are held in conjunction with Sial follwed by Packaging Expo Emballages.

IMHX - Materials Handling 2010

any of the products and services at IMHX 2010 will be aimed at the distribution industry. It is being held from 16-19 November at the NEC, Birmingham. Southam-based supplier of lightweight cranes, overhead conveyors and monorails, Niko Ltd, will be demonstrating its range of products on its stand 19H150 at the show. Edmolift UK Ltd will launch its pitfree MultiDock loading bay lift - which requires virtually no installation. The Mezz Lift from Penny Hydraulics Ltd (20B62) offers warehouse operators a simple, safe and efficient way to handle loads

up to 500kg between floors, including ground and mezzanine level. Advanced Handling recently supplied Coca-Cola Enterprises in Milton Keynes with 13 pit-mounted static scissor lift tables to enable the company’s engineers to work safely and comfortably. Exhibitor AMH Group (19L146) has a solution for loading and unloading parcels without a dock when space is at a premium. The AMH mobile vehicle loader is a compact unit that penetrates into the back of the trailer and unloads goods via a built-in belt decline. Responding to the call for improved green performance, Transdek UK

Ltd (20C30) recently launched the latest in its range of double deck loading systems: a 20-tonnecapacity dock lift. Warehouse automation specialist Knapp will be running a live demonstration of its OSR Shuttle sorter on stand 20D30. Transmon Engineering Ltd (stand 20D45) has supplied the latest forklift fleet management system to UK palletised goods distributor, Palletways. The solution has helped Palletways, the largest pallet network in Europe, to enhance efficiency and reduce costs.

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FoodBev com A world of food and drink

Beverage news and opinion

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Page 26

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Agrozumos upsizes juice production and opts for Krones dry aseptic

Aseptic Form Fill Seal provision from Benco Pack, part of the Sacmi Group

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SIG Combibloc assists innovation with aseptic filing for drinks ‘with bits’

Proaseptic pouch processing for Elle&Vire International, in France

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Tetra Pak’s latest One Step aseptic technology for milk

Predis dry aseptic from Sidel for RTD dairy drinks in Syracuse, US

Many of the bigger manufacturers are installing aseptic filling lines. Why? Because consumers are asking for more natural products without additives and preservatives, the taste of drinks produced using aseptic methods is fresh and authentic and there is no requirement for chill chain distribution. This beverage innovation special report includes expert case histories of aseptic processing for dairy, juice and soup beverages.

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Juice production with H2O2 dry aseptics Krones Central Europe Sales Project Manager, Hans-Peter Schiessl

he fruit juice company Agrozumos in Spain has upsized the capacity of its plant with technology from Krones.

Agrozumos, a Spanish subsidiary of the German riha Group, has upsized the capacity of its plant with the very latest technology. The riha Group, which has plenty of experience with aseptics, has installed its first PET line in Spain, a premiere for Krones’ dry aseptics technology in the shape of the PET-Asept D featuring gaseous hydrogen peroxide (H2O2). Agrozumos was founded in 1981 as a bottler of juices and squashes, in the north of Spain, in Lekunberri, 30 kilometres to the north west of Pamplona in Navarra, less than 100 kilometres from the French border. As the first vendor to offer fruit juices in soft packages, Agrozumos revolutionised the Spanish fruit juice market. And now it is selling aseptically filled dealer’s brands and branded articles in PET.

Selling own label brands throughout Europe In 1994, the German riha Group took over Agrozumos, to enable

international retailing chains to sell their own brands all over Europe. Today, Agrozumos exports to several EU nations, and with a workforce of 120 people produces approximately 250 million units a year of soft drinks, most of them with a juice content. They are aseptically and non-aseptically filled in soft packages, glass and PET, on six soft-package lines, one glass line, a PET line, and the new PET-Asept-D line. “Soft packages still account for the highest proportion,” explained the German Managing Director Operations Christian Theis, who has been with Agrozumos since 1996. “But PET is most definitely gaining ground. In 2010, our PET sales will equal cartons, while glass will continue to decline.” Agrozumos’ main business is with dealer’s brands for Europe’s major food retailing conglomerates. And since Lekunberri is only a stone’s throw away from France, Agrozumos serves not only the Iberian peninsula, but also predominantly the south of France from here. The neighbouring country is, in fact, its principal sales territory.

The second major line of business is co-packing for prestigious brand-name companies, such as Granini. An agreement concluded in 2008 between riha and Eckes-Granini for contract filling of Graninibrand products in PET for Spain and Portugal then formed the basis for deciding to install an aseptic PET bottling line. Negotiations were initiated with potential system vendors early in 2008. riha had positive experience with Krones after installing six PET bottling lines so far at its facilities in Germany. These were aseptic lines, but wet-aseptic ones featuring peracetic-acid disinfection.

Waste water at the limit For the facility in Spain, this was out of the question. Because as a direct discharger with its own wastewater treatment plant, Agrozumos is permitted only a clearly limited discharge volume for its effluent. “We would just about have managed to cope with a wet-aseptic line, but then we would have closed the door on any future capacity upsizing,” explained Christian Theis. Wet-aseptics requires fresh water for rinsing the bottles, which has to be discharged as effluent. With dry-aseptics, by contrast, there is no effluent produced at all. This tipped the

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scales. “Krones submitted a persuasive quotation, especially with the complete package solution, covering both the new PET-Asept-D line and the fully automated high-bay warehouse,” commented Christian Theis. This was the first time, too, that Agrozumos had opted for the ‘dry process’ from Krones, using solely gaseous H2O2, whereas in the German facilities of riha two dry processes featuring condensed H2O2 are already up and running. “One of our paramount criteria was that Krones guaranteed a residual peroxide content of less than 0.5 mg per litre. That’s a significantly better result than you get with other dry-aseptic systems.” Agrozumos sent the operators to the Krones Academy for an introductory course in aseptics. “And they came back highly motivated, you know,” reported an enthusiastic Christian Theis.

The energy costs and the container costs are significantly higher when you hot-fill PET What the market wants The line is used to run two 0.33 litre sizes at a speed of 25,000 containers an hour, two 1 litre sizes and one 1.5 litre size at 18,000 containers an hour, which have been validated since mid-2009. The products involved are juices and squashes, which most definitely demand aseptic filling when an alternative to hot-filling is sought. “Dealer’s brands are cost sensitive,” said Christian Theis. “The energy costs and the container costs are significantly higher when you hot-fill PET. Above all, though, the quality requirements in

place here would not have permitted hot-filling. Almost all the brand name companies in Spain are meanwhile running PET-aseptics, while for the dealer’s brands this is just starting to take off. The market wants it, and so the market gets it. In Germany, too, riha indubitably played a pioneering role in the market launch of aseptically bottled dealer’s brands in PET, gaining plenty of valuable experience. We’re now represented with PET in Spain as well, in a segment where significantly fewer vendors are vying for market share than is the case for carton packages.”

technology, some of which riha configured themselves. Here, Krones supplied the sterile-water UHT system, the CIP (cleaning in place) system and the hygiene centre. “When it comes to continuous running times, we’re achieving the contractually agreed 72 hours,” reported Christian Theis. Further down the line, Agrozumos has an option for dressing the filled containers either in paper or film wrap-around labels on a

Prontomodule with one labelling station, or in half and full sleeve labels on a downstream Sleevematic inline linear machine with a steam tunnel. “Spain is a very innovative country when it comes to packaging. The demand for aesthetically appealing sleeve labels is huge, in fact they’re meanwhile almost a standard,” explained Christian Theis. “Within the Eckes Group, Eckes Granini Spain is indubitably a pioneer in this regard.”

Aesthetically appealing sleeve labels are the standard in Spain The line has been installed in a newly built, appealingly light and spacious hall. The Contiform S 14 blow molding machine is not BLOC-synchronised with the filler, but positioned several metres away, and linked to it by air conveyors. It produces both multilayer and monolayer containers. Directly behind the Aseptic-D monobloc, comprising a steriliser, a filler and a capper, are the entire requisite peripherals, with the process

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Growth category - meal replacement drinks with bits

lobally, the food industry is searching for product innovations that have the potential for success and offer added value - for consumers, for producers and for retail. SIG Combibloc (part of the New Zealand based Rank Group) with 4,100 employees, has developed drinksplus - a solution that makes the added value of a product ‘perceptible’, bit by bit, through adding natural extras such as pieces of real fruit and vegetables or cereal grains to the drinks. The drinksplus concept opens the way to completely new product categories that are right in line with the current consumer trend for health and wellness. Now it is possible for products containing up to 10% particulates to be filled in aseptic carton packs using standard SIG Combibloc filling machines for liquid dairy and NCSD products - with individual pieces of up to 6 millimetres in length and diameter. drinksplus opens up a wealth of trend products, which can be turned into reality quickly and cost effectively.

The drinksplus concept opens the way to completely new product categories Worldwide, the health and wellness trend is the main driver for new product developments in the food industry. Naturalness and purity are the key aspects that consumers look for when selecting value-added products. With this in mind, SIG Combibloc commissioned an international consumer study confirming that for consumers, claims of added value in a beverage are given much greater credibility if the

product contains pieces of real fruit or vegetables. The study also revealed that even adults prefer to drink products with perceptible added value qualities through a straw. Drinking through a straw allows the consumer to fully experience the unique texture of products containing bits of fruits or cereal grains, creating a completely new drinking experience. This is where the drinksplus concept from SIG Combibloc comes in, creating a completely new product category: real fruit or vegetable or even cereal grains are added to ambient milk mix and NCSD products filled in carton packs. When considering new product concepts, it is not just a matter of coming up with innovative ideas but it is also necessary to think about technical feasibility. SIG Combibloc succeeded in bringing the liquid and solid product components together, on a continuous basis as part of the routine filling process and filling the products into carton packs under sterile conditions using standard machines for liquid dairy and NCSD products. In co-operation with the DöhlerGroup (a leading international manufacturer of fruit juice concentrates, fruit compounds, blends, bases, ingredient systems, emulsions, flavourings and colourants for the beverage, dairy and ice cream industries), SIG Combibloc has developed a selection of innovative drinks containing particulates for the drinksplus concept. These include, for example, smoothies with bits of pineapple and orange refined with pepper, and yoghurt drinks with pieces of mango and

With the drinksplus concept, it is possible to fill products containing up to 10% particulates in aseptic carton packs using standard SIG Combibloc filling machines for liquid dairy and NCSD products - with individual bits of up to 6 millimetres in length and diameter

pineapple. The recipes tested leave plenty of scope for further creative drinks concepts to enhance the product portfolio of any food manufacturer. To offer complete solutions that incorporate product handling and process technology before the filling process, SIG Combibloc works closely with other experienced and globally active companies. One of the partners is GEA TDS. GEA is a successful technology company that concentrates on special purpose machinery - focusing on process technology and components, as well as plant engineering and construction. In close co-operation, the companies developed three basic technical options for implementing the drinksplus concept: They can be implemented using standard SIG Combibloc filling machines for liquid dairy and NCSD products. Each of these basic solutions

for technical implementation can be tailored to existing manufacturing facilities and adapted to the desired product concept, objectives, investment volume and manufacturing capacity. Only product related adjustments need to be made to the filling machine.

Single heat treatment: perfect solution for viscous products With the first basic solution for processing and filling the innovative drinksplus products, the liquid component and the particulates are mixed and then heat treated in one tubular heat exchanger. This method is especially suitable for viscous drinks such as smoothies in which the bits are evenly distributed.

Separate heat treatment for less viscous products When heat treating the liquid component and the solid

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particulates separately, less viscous products such as milk mix drinks or fruit juice drinks with pieces of fruits, vegetables or cereals can also be aseptically filled into carton packs from SIG Combibloc. There are two possible solutions. In the first option, the liquid is processed in a standard heat exchanger while the supplier of the solid particulates delivers the aseptically filled bits. They are delivered in a carrier liquid in mobile aseptic barrels which are docked to the filling machine. The pieces are added evenly into the product flow. In the second option, the liquid component and the solid particulates are treated on-site at the producer’s plant in two separate heat exchangers. This solution for filling new product concepts containing extra bits offers the most versatile range of possibilities for mixing and filling innovative success formulas containing healthy bits. After the heat treatment, a dosing unit is used to bring the product components together in a mixing station before they are filled into the aseptic carton packs - using standard filling machines from SIG Combibloc.

Flexible filling technology opens the way

The flexible filling technology from SIG Combibloc opens the way for new product concepts that combine a drink with natural bits. For more than 20 years, SIG Combibloc - a leading systems manufacturer for aseptic carton packs and the corresponding filling machines - has been leading the way in the aseptic filling of food products with particulates into carton packs. SIG Combibloc extended this expertise to adding nutritious bits to liquid dairy products and non-carbonated soft drinks as well - opening the way for developing innovative new products. The sleeve system from SIG Combibloc makes it possible: The packaging sleeves produced at SIG Combibloc’s production plants are individually shaped, sterilised and filled on filling machines from SIG Combibloc at the premises of the dairy or fruit juice producer. After filling, the carton pack is ultrasonically sealed above the filling level and not through the product preventing fibres or particulates from becoming trapped in the sealed seam. To implement the drinksplus concept, standard SIG Combibloc filling machines for liquid dairy and NCSD products are simply

SIG Combibloc has developed drinksplus - a solution that makes the added value of a product ‘perceptible’, bit by bit, adding natural extras such as pieces of real fruit and vegetables or cereal grains to the drinks

An international consumer study confirms that claims of added value in a beverage are given much greater credibility if the product contains pieces of real fruit or vegetable. The study also revealed that even adults prefer to drink products through a straw, allowing the consumer to fully experience the unique texture of products containing bits of fruits or cereal grains, and creating a completely new drinking experience

fitted with a new upgrade set. The easy-to-install ‘Particulates Upgrade’ equipment includes eg special valves and filling nozzles developed to provide optimal product flows and tailored to fill innovative drinks containing particulates. Single serve drink packs are continuing to grow in popularity around the globe as consumers are demanding on-the-go products. SIG Combibloc offers a wide selection of single serve carton packs in a broad range of volumes. With combiblocMini and combiblocSmall as well as with the corresponding combifit formats, food manufacturers have plenty of opportunities to position their drinksplus products with perceptible added value. The drinking straws for drinksplus are up to 8 millimetres in diameter and make drinking these innovative products enjoyable.

Diana Bechtold and Norman Gierow, Market Segment Managers at SIG Combibloc: “The unique competence of SIG Combibloc to fill particulates opens the way for new product ideas with natural bits that create exciting drinking experiences. And these new ideas are exactly what the consumer demands. Conventional mealtimes are becoming a thing of the past, with ‘proper’ meals often replaced by snacks. The nutritious little extra bits give the products the character of a healthy snack. This makes value added drinks in convenient packaging the perfect companions for people on the go. With their fully printable display surfaces, carton packs are perfect for communicating the added value characteristics of new products, making them stand out on the shelf.“

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Tetra Pak launches OneStep aseptic technology

his May Tetra Pak launched OneStep technology, a Tetra Lactenso Aseptic solution that incorporates UHT white milk production within a single, high-throughput process. This eliminates the need for pasteurisation, pre-treatment and intermediate storage. In one step raw milk is preheated, clarified, separated, standardised and homogenised, before undergoing UHT treatment and regenerative cooling, and then being

transferred to two aseptic buffer tanks. This shortens processing time from as much as two days to just a few hours, cutting operating costs by up to 50% compared with conventional solutions. “The whole process is far more efficient than conventional

solutions, creating significant savings when it comes to operating costs and greatly reducing the environmental impact,” said Bengt Eliasson, Manager, Tetra Pak Dairy Aseptic Solutions. “And because a lot less equipment and floor space are needed, capital costs are also lower. It adds up to greater efficiency at lower cost.” Tetra Pak OneStep technology can reduce energy and water consumption by up to 35%, and cut waste and effluent load by as much as 60%, thanks to better accuracy in chemical use during Cleaning in Place (CIP).

With the ability to change the fat content of milk products without stopping production - and to run milk with different fat contents at the same time.

Benco Pack supplies aseptic FFS line

enco Pack, part of the Sacmi Group, has supplied a fully automated aseptic Form Fill Seal machine to a major global manufacturer of dairy products. The Miniasepack/32/20 is an aseptic horizontal packaging machine that thermoforms, fills and seals UHT milk cream in 10ml miniportions. Form-Fill-Seal technology requires thermoforming containers from a roll of multilayer plastic film (PS/EVOH/ PE or similar), filling and sealing them with a thermosealed pealable lid supplied in rolls, and packing them in single cups or multipacks. The hourly output of the Miniasepack/32/20 model is 36,000 cups per hour. These packs can be distributed outside the cold-chain thanks

to the aseptic packaging technology. The machine and packaging is presterilised using steam and hydrogen peroxide sprays, and the packaging process occurs in a tunnel with sterile air. Benco Pack Chief Automation Engineer Davide Pancini, explained the advantages

of the new FFS automation: “Removing hydraulic circuits, and increased flexibility results in better control of FFS parameters plus a reduction in noise. The regenerative concept ensures current from slowed down

motors is returned to the system and resistors are no longer necessary. This is an advantage in such intermittent machines, whose function is characterised by sudden acceleration and decelerations of large motors. The results for the Miniasepack/32/20, both in terms of performance and ease of operation, have confirmed that this has been a good move and has incentivised the company to implement servo-motors on all its other machine models.”

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Proaseptic pouch production

laire Phoenix talks to Proaseptic Technologies Marketing Manager Lola Saez.

What do you see as the main benefits of aseptic filling?

Our formats range from 100ml to 1,000ml.

It enables the creation of new beverages which are more orientated to natural products (being preservative free) and yet microbiologically more sensitive.

Where is the plant located?

Does Proaseptic use mainly wet or dry aseptic methods? The key feature of Proaseptic linear equipment is a unique combination of wet and dry chemical sterilisation process. On one hand packaging materials are disinfected in an H2O2 bath to ensure the sterilant product can effectively reach every corner (including the drinking spout and film) of these materials and to guarantee a thin layer of hydrogen peroxide on all surfaces before being dried. On the other hand the pouch maker module is maintained under low concentration of dried/gaseous H2O2 to avoid the hazards of isolator recontamination. Afterwards, the pouches are completely rinsed before entering into the aseptic filling isolator. What formats do you mostly fill in?

The plant is based in Barbera del Valles, near Barcelona, Spain. How do you see the future for aseptic filling? Juices, beverages and functional drinks. What are the disadvantages of aseptic filling? Although there are considerable advantages, customers must be able to manage aseptic technology. It is also more expensive than hot fill systems but it is notable that all major manufacturers have found this investment worthwhile. What are the main reasons for making this investment? For milk based beverages, aseptic technology is a must, to guarantee the microbial safety and the organoleptic properties of the products. For acidic beverages, aseptic technology allows more natural colours and a better taste than

Proaseptic’s client Elvir (Bongrain) has enlarged its successful portfolio of UHT products with a reclosable stand up pouch

Elle & Vire International has launched flavoured UHT milk beverages; strawberry, vanilla and chocolate drinks which are aseptically filled with 180 days shelf life at ambient temperature that achieved for hot filled juices. On a heat balance score, aseptic ambient temperature filling allows much better heat recovery capability versus hot fill with post-filled pasteurisation and a cooling tunnel. Aseptic filling offers better sustainability overall, with less energy required for production versus post-packaging sterilisation and less energy required - and no need for cold chain distribution.

An aseptic pouch is a tactile soft package, the pouch becomes the natural skin of the product and so it is very space efficient for disposal after use, as the package lies completely flat when empty. How has the aseptic industry changed over the last few years? Product quality is a strong driving force among fierce competition.

Predis dry aseptic system in US

yrne Dairy of Syracuse, New York, is the first in the US to install a Predis Combi blow-fill-cap system.

Developed by Sidel, Predis technology is notable because it sterilises PET preforms rather than PET bottles. Named ‘dry sterilisation’ by Sidel, Predis brings cost savings because the item to be sterilised, a preform, is so much smaller than a bottle. That means less hydrogen peroxide is required to accomplish sterilisation. Predis also delivers considerable sustainability benefits because much less rinse water is required to rinse hydrogen peroxide from a small

preform in comparison with a bottle. Adding to the sustainabile benefits is that the PET preforms can be lighter because the blown bottles are not subjected to the rigours of heating and rinsing - only the injectionmolded preform. Byrne’s Predis system is part of an impressive new line running commercially since January 2009. It occupies 11,500 square foot of a 23,000 sq ft expansion that Byrne has added to its Ultra Dairy plant just outside Syracuse.

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SPECIAL REPORT 31

Iced coffee and tea

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Creative coffee with a difference or healthy tea with taste, iced coffee and tea offer summer sophistication and indulgence with a feel good factor. Foodservice and ready to drink include ranges to suit all tastes. From tea with a twist to coffee while on the go, beverage innovation looks at growth prospects, ingredient benefits and inspiring new launches. According to Zenith International Market Intelligence Director Esther Renfrew, the global iced tea market reached over 20 billion litres in 2009, registering a growth rate of 3.3% lower than 2008 due to the economic environment. Value growth has still been strong at 5.5% reaching almost €30 billion. The biggest market

for iced tea has traditionally been Japan, with over a quarter of the global market. However, in 2009, China, with growth of 15%, overtook Japan and should continue to dominate the global market. The iced coffee market is just under 4 billion litres globally, growing little in 2009 at 0.4%. The two biggest markets

- Japan and the US, which together account for 87% of the globally market, both declined in 2009. The US in particular was affected with a 5% drop. Most markets are still in their infancy, although it is expected that once economies improve, Zenith forecasts growth of around 1.5% a year.

Tea extracts with health benefits by Martin Bauer Group Plantextrakt Product Manager Oliver Hehn

everage manufacturers can choose from a wide variety of extracts depending on the function, colour or taste they require. One example for a revitalising effect is caffeine, found in maté tea, among others. The caffeine in tea boosts the effect of mood-lifting neurotransmitters dopamine and serotonin, providing a good basis for invigorating ice tea. Unlike caffeine in coffee, which has a fast-acting, but shortlived effect, caffeine in tea is of a lower concentration and binds to amino acids and tannins giving a milder but longer lasting effect. Because of its longer brewing time, during which more tannins are released, tea can also have a soothing effect on the stomach and bowel. Theanine in contrast, is said to have calming properties and is only found in tea plants. “What’s more, drinks with green tea extracts enriched with theanine and theogallin can boost concentration. We have proved this in a scientific

study.” Tea extracts can have an effect on appearance and health. Catechins and polyphenols have a high antioxidant potential and so provide an anti-inflammatory effect and promote cell renewal. The ingredients in tea help to disable free radicals, often more effectively than other foodstuffs: the antioxidant potential of green tea polyphenols, especially EGCG, is 20 or 30 times greater than that of vitamin C or E. "We also offer beverage manufacturers extracts in standardised forms if required; these may be hot-water or coldwater soluble or calcium-stable. If they require extracts that can be pumped, we offer extracts in liquid form. For dry mixtures we supply extracts in powder form ranging from an extremely finely ground version to granules.” Variety of colour shades There is a broad spectrum of tones within the six basic tea colours: white, yellow, green,

black, blue oolong and red Pu-Erh tea. Although each type of tea stems from the camellia sinensis, the production and treatment process is different, and the colour in the infusion. White tea, for instance, is the form of tea that undergoes the least amount of treatment and is only lightly oxidised. For green tea, virtually no fermentation takes place because of the heating/steaming of the leaves, which means that it retains its green colour when dried. The leaves in black tea, on the other hand, change colour during the oxidation process, to brownblack as the ame suggests. Red tea, also called Pu-Erh, achieves its characteristic earthy taste and dark red colour thanks to a special long ripening process. “We can also achieve additional colour shades depending on the duration and temperature during extraction.” Ultimately the success of an ice tea comes down to its taste. The trend is currently towards an authentic taste experience. Plantextrakt has developed a

Oliver Hehn range of product ideas, such as our liquid concentrate elexia, which closely resembles the taste of freshly brewed tea.” What’s more, beverage manufacturers can make use of what are known as FTNF flavours (From The Named Fruit). These can be used to enhance the tea character of beverages such as ice tea. We offer both water-based and alcohol-based FTNF flavours, using an innovative, gentle production method when it comes to the water-based aromas, to preserve the original taste of tea. This does not affect the nutritional value or function of the extract or finished product.

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Honest Tea with stevia

onest Tea, the US organic bottled tea company, launched Passion Fruit Green Tea with Maqui Berry at the Fancy Foods Show recently. It is the first ready to drink organic bottled tea naturally sweetened with organic stevia. Passion Fruit Green Tea with Maqui Berry is a blend of USDA-certified organic green tea that combines passion fruit with maqui berry, the South American superfruit. Like all of Honest Tea’s green teas, Passion Fruit Green Tea is brewed with organic tea leaves and is loaded with the antioxidant EGCG, epigallocatechin gallate.

Seth Goldman, President and TeaEO, said: At one stage Stevia wasn’t allowed as an ingredient in beverages, and then once it gained FDA approval, it was hard to formulate a drink that met our goals for taste and function. But after a lot of hard work, we’ve surprised ourselves with how delicious it tastes. In addition to being named one of The Better World Shopping Guide’s “Ten Best Companies on the Planet” based on their overall social and environmental record, Honest Tea recently received Greenopia.com’s coveted 4-Leaf Rating as “the greenest beverage company” for the second year in a row.

Ti Tonics

i Tonics from New Zealand were developed by an entomologist a health psychologist and a microbiologist. They are a collection of natural infusions - technically advanced beverages that incorporate natural plant extracts. Ti Tonics varieties include Blueberry White Tea, Mango Açai White Tea, Nectarine White Tea, Pomegranate Green Tea and Yumberry Green Tea (RRP $4.50). Each drink contains approximately 100 calories per 350ml serving. Now distributed in Australia.

Nescafé Green Blend with antiox benefits

escafé Green Blend is a new type of coffee which contains high levels of naturally occurring polyphenol antioxidants which can help protect the body’s cells from day to day damage.

created by coffee experts to ensure a great tasting coffee that is rich in flavour and aroma, but also has health benefits. The unroasted green coffee beans, contain high levels of polyphenol antioxidants.

Made from a blend of pure and natural coffee beans, 35% unroasted green coffee beans and 65% roasted coffee beans. It has been specially

In clinical trials, the polyphenol antioxidants from coffee have been shown to be absorbed by the body and to have health supporting effects which may protect the body against day to day cell damage caused by excess free radicals.

Iced coffee anytime

tarbucks VIA Ready Brew adds iced coffee to its line of instant brews starting this month. The individual packets are ideal for on-the-go iced coffee lovers. Each packet contains instant and microground Arabica coffee and sugar designed to mix with cold water. A package of five packets - each makes 16oz, or two 8oz servings - from Starbuck stores.

T2U for health and youth

SDA certified organic, the T2U range from Dongwon F&B, is packaged in a resealable aluminium bottle. It includes a green tea variant enriched with EGCG to boost the metabolism, a citrus green tea to protect the immune system and pomegranate green tea formulated to delay the effects of ageing. © beverage innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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FOCUS 33

Pump up the action

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Trading up in quality terms is essential when it comes to pumps that deliver - time after time. beverage innovation speaks to experts in manufacturing high calibre dispensing pumps for the on-trade and looks at new developments in process pumps meeting the needs of an industry evolving to meet portfolio expansion on a global basis.

Sinusoidal pumps reduce fruit juice decanting time

avitation and noise issues initially prompted beverage company Halewood International to seek an alternative to its existing centrifugal pumps when decanting sugars and fruit juice concentrates from tankers arriving at its UK headquarters in Merseyside. Installing three Maso-Sine SPS4 pumps from Watson-Marlow Pumps Group, the solution has been successful, not least because unloading times for sugars have been halved, and for syrups more than quartered! Halewood International is an independent drinks manufacturer and distributor with a turnover in excess of £250 million and more than 1000 employees worldwide. The company manufactures alcoholic drinks brands from Lambrini to Crabbies alcoholic ginger beer and from Red Square vodka to Reloaded. The company also distributes Lamb’s Navy Rum and Tsingtao Chinese beer. From its headquarters on Merseyside, UK, the company manages movements ranging from France to China, Russia to South Africa and Spain to Romania. Tanker after tanker arrives each day with millions of liquid litres of fruit juice syrups and sugars to maintain optimum production output. “Due to the high throughput of the Merseyside plant, decanting high volumes of liquid from tankers

into holding vessels becomes a strategically critical operation,” said the company’s Production Trainer, Harry Anderson. “Until recently the incoming sugars and syrups were unloaded using high pressure hoses and centrifugal pumps. However, the pumps were cavitating and causing loud, knocking noises that could irritate local residents. The pumps were also ageing and becoming too slow for our requirements.” Cavitation is a well documented problem in centrifugal pumps. As the impeller blades move through a fluid, low pressure areas are formed as the fluid accelerates around and moves past the blades. The faster the blades move, the lower the pressure around it can become. As it reaches vapour pressure, the fluid vaporises and forms small bubbles of gas - this is known as cavitation. When the bubbles collapse later, they typically cause very strong local shock waves in the fluid, which are often audible and may damage the blades. One of Mr Anderson’s colleagues had successfully used MasoSine pumps in a previous employment and this became the suggested route forward, commencing initially with the sale-or-return trial of an SPS4 high pressure model supplied by Watson-Marlow. The MasoSine SPS series of pumps has an exclusive sinusoidial rotor for gentle, low shear product handling,

while heavy duty construction means they can also handle high pressure applications. “Some of the cold syrups can viscous so the pump needs to be robust in its operation,” said Mr Anderson, “but most importantly the issues of speed, cavitation and noise had to be overcome.” The MasoSine SPS4 eliminated cavitation and noise, and reduced unloading time for sugars and syrups dramatically. “Using our old centrifugal pumps it would take around 60 minutes to unload a tanker full of sugars. This has been reduced to 35 minutes using MasoSine technology,” stated Mr Anderson. “Perhaps most impressive is that the time taken to decant a tanker full of fruit juice syrup has been cut from four hours to just 45 minutes.”

A total of three MasoSine SPS4 pumps are now in operation at Halewood International’s Merseyside plant where they have been used for 12 months at a rate of three to four times a day. “As a sound production idea this project has turned out well,” he concluded. “The reductions in unloading times mean we can get more tankers in and out, which means we can be more flexible than before in response to production demands. Ultimately, the pumps have paid for themselves very quickly.”

Gear Pumps for high pressure applications Viking Pump a Unit of Idex Corporation, has expanded its line of high pressure positive displacement pumps to 190 GPM (43 cubic metres per hour), with either sealless Viking Mag Drive, single or double cartridge seals, component mechanical seals or lip seals. The SG series offers 29 displacements, with pressures to 500 PSI (34 bar) standard, some offering pressures up to 2,500 PSI (170 bar). All operate at up to 4-pole motor speeds, and offer either foot bracket or close-coupled motor mount to NEMA C and IEC frame motors. The SG series is capable of handling

liquids from 1 to 250,000 cSt viscosity. The magnetic drive prevents liquid or vapor leakage, air infiltration through a seal into the pump, or unplanned downtime, offers bearing options, porting options, clearance options, sealing options and drive options, for ease of installation and reliability.

34 INSIGHT

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Integrated speed-control pumps

he advantages of choosing a pump solution with integrated speed control in the food and beverage industry are many. At first glance a separate pump and valve may be a less expensive way of regulating flow and pressure. However, being able to regulate the pump directly where relevant improves process reliability significantly - and makes substantial cuts in the energy consumption, particularly in the utility applications. Grundfos’ comprehensive range of intelligent pumps with integrated or attached speed control is called E-solutions and offers benefits to modern production lines.

Improve processing with reliable producthandling When it comes to the handling of delicate or sensitive products in the food and beverage industry a sanitary E-solution can make a remarkable difference. E-solutions automatically adjust the pump’s speed and performance in response to changes in the product’s properties. This maintains a smooth flow operation during processing to ensure gentle handling and efficiently prevent the product from being physically damaged. Which in turn makes for less waste and higher yield.

Another significant advantage of process automation by means of speed control is the fact that regulation is precise and temperature increase due to handling can be kept at a minimum. This is particularly important in maintaining the physiological properties of the product. By choosing an E-solution it is possible to guarantee that the temperature never increases even the slightest above what is necessary, thereby ensuring optimum processing conditions. In CIP-systems, speed-controlled pumps allow the system to be flushed more quickly, efficiently reducing the downtime between batches.

E-solutions upgrade utility applications Process automation efficiently meets the fluctuating production capacities through continuous adjustment of flow and pressure. In boiler feed applications, E-solutions effortlessly ensure a constant level, securing a high quality of steam that perfectly matches the requirements of the specific process. Equally important, the efficiency of E-solutions can lead to significant energy savings. Often, the energy consumption, from the utilities, can be cut by replacing a traditional pump system with an E-solution.

Case study Arla Food, Denmark Northern Europe’s largest manufacturer of dairy products, Arla Foods, has cut the energy consumption related to cooling by as much as 110,000 kW per year. This was achieved by replacing the existing pumps with Grundfos’ Hydro 2000 booster set, including three E-solution pumps. Previously, the pumps always ran at full speed. Now the pump speed responds

automatically and immediately to maintain constant pressure. Even though the new system has been dimensioned 50% larger than the old one, the significant cut in energy consumption makes the payback time as short as three years.

Cut back on maintenance Whether E-solutions are used in process or utility applications an additional advantage is the integrated software that allows operation to be supervised around the clock. If the flow increases or the pump restarts during the night these facts are available on a surveillance system. This means that expensive downtime can efficiently be avoided - and that the need for frequent and often unnecessary inspection of the pumps becomes redundant. Overall, the need for maintenance in E-solutions is reduced. Since the speed-controlled pumps only ever operate at the minimum required load, the wear on components is significantly reduced. Finally, E-solutions comprise fewer components, which facilitate maintenance.

Save time with E-solutions All set and ready to connect when supplied to the operator, Grundfos’ E-solutions are designed to save time. Since all components - pump, e-motor, frequency converter, sensor, application software and controller - are built into one, E-solutions are easy to specify, easy to order, easy to install and easy to service. All programming is carried out and tested in advance by Grundfos, which greatly facilitates commissioning anywhere in the food and beverage industry. Naturally, Grundfos also provides external frequency converter

“Any time a pump is not working a customer is losing money” - that is how Malcolm Walker of MarchMay Pumps in the UK explains why so many companies are trading up to better quality pumps for the on-trade solutions if an E-solution is not ideal, such as in washdown applications where a wallmounted frequency converter is preferable. Grundfos manufacture guarantees reliable interaction as the parts have all been carefully designed to work together. Speed-controlled pumps are easily connected to fieldbus systems, such as Profibus-DP, Modbus-RTU or LONWorks via the Grundfos gateways: the CIM/CIU interface modules. The result is optimum performance and control day in and day out.

www.foodbev.com/beverage Issue 77 - July · August 2010

INSIGHT 35

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beverage innovation technical news

Hi-Cone sponsors ‘less is better’ message

ultipack specialist HiCone is sponsoring two international exhibitions at the Vitra Design Museum in Weil am Rein, Germany. The first exhibition, ‘The Essence of Things - Design and the Art of Reduction’ is followed in August by ‘Hidden Heroes The Genius of Everyday Things.’ Both exhibitions will then tour around the world. Exhibits on display to illustrate ‘Less is more’ include items as diverse as the Thonet Chair, the Tata Nano, the world’s smallest mass produced car, and the iPod. Packaging examples include the Hi-Cone multipack system and the Nivea Crème tin. The ‘Hidden Heroes’ exhibition will celebrate what the museum describes as the ‘hidden helpers’ - those

imperceptible items that are hardly noticed and taken for granted, which nevertheless help people to go about their daily lives. These products are very much in tune with people’s new found sense of responsibility, where environmental and sustainability benefits are as critical as functionality. The Hi-Cone system will be featured alongside other examples including a paper tissue, tea bag, clothes peg, wall plug and paper clip.

Applied Vision aids can-makers

pplied Vision Corporation can help beverage can makers identify the causes of colour nonconformity and decoration defects that result in rejected or holdfor-inspection (HFI) product. Today’s consumers prefer more elaborate multi-coloured can decorations and fillers, in response, demand absolute consistency from can-to-can. More than ever, canmakers must strive for perfection; brand image is driving renewed interest in colour conformity. By investing in research and development, Applied Vision has designed intuitive camerabased tools for making colour measurement and decoration inspection easy for canmakers - technology that can result in smaller HFI piles and larger profit margins.

Camera-based KromaKing colorimetric tools from Applied Vision, however, can measure colour with the near accuracy of a spectrophotometer and - unlike these devices - can also register patterns, interpret process colours, image cylindrical shinny surfaces and provide full coverage of cans (a holistic view) for the purpose of making simultaneous measurements in multiple regions of interest. “You make colour measurement easy for people by giving them the right tools to do it, and then you make those tools affordable and easy-to-use,” said Amir Novini, President and CEO of Applied Vision. “We’ve developed the technology and refined the methods over many years, and now offer a complete solution for meeting the demand for 100% colour and decoration consistency.”

Evian opts for self-adhesive

fter many years using paper labels, Evian, the well known bottled water brand has changed to highly transparent, self-adhesive labels by CCL. In keeping with the premium image, the brands Aramis and Athos have been relaunched. The oneway bottle Aramis, in 0.33 litre and 0.75 litre formats, is available in the US, Canada, Russia, Japan, Brazil and the United Arab Emirates. Athos, the returnable bottle (in 0.25 litre, 0.5 litre, 1 litre formats) with WashOff labels is exported to Germany, France and Benelux.

Halma announces record profits and expansion

alma the global safety, health and sensor technology group, has announced record results with profits up 9% to £86 million and revenue rising by 1% to £459 million. The UK group - which includes Ocean Optics, Ocean Thin Films, Labsphere and Fiberguide - plans to augment its growth through continued acquisition of complementary technology companies. Its subsidiaries operate in three main market sectors: Health and Analysis, Infrastructure Sensors, and Industrial Safety. The company is seeking companies that are closely allied to its current market sectors, although photonics, water, fluid technology and health optics are a particular focus. It has £100 million earmarked for acquisitions. Halma’s photonics companies are brands with market-leading technologies and products, which range from spectrometers

An employee at Halma's thin films coating business in Florida, US, examines a reflective optical filter to technologies such as chemical sensors, analytical instrumentation, optical fibres, thin films and optics. “We are proud of the success our companies have attained and really excited about the continuing opportunities within the photonics industries,” explained Adam Meyers, Divisional Chief Executive of Halma’s Health Optics & Photonics Division.

36 TECHNICAL NEWS

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High spirits at Label Apeel

Green Planet eco bottle

eicester based self adhesive labelling company Label Apeel has just completed a major new spirit brand labelling contract. The project was for the label development of BBH’s / La Fée LLP’s new Premium Mainstream ‘NV Absinthe Verte’ range, which is now being launched in the EU (700ml and 500ml) and across the USA (750ml) - winning a Gold Medal at the 2010 San Francisco World Spirit Competition. Label Apeel’s team helped to develop the artwork of each product

into effective labels that will achieve strong shelf presence for the brands. The new BBH projects came as a result of the great work that Label Apeel has previously undertaken for the company. “Over the past year we have chosen to focus on quality - and this combined with our expertise of the technical and marketing mechanics of bottle labelling, is enabling us to get it right for clients first time and thus build great relationships and secure repeat business,” explained Label Apeel Managing Director Stuart Kellock.

Cost-saving Sidel Rollsleeve

emand for sleeved bottles is increasing rapidly and according to figures supplied by Sidel this trend is being seen across the globe with an increase in Mexico and South America, +16%, Eastern Europe +12% and, most significantly, China and India, both +15%. Sleeves offer strong shelf standout along with more space for ingredient and regulatory information, and can be used with ultralightweight bottles. The Sidel Group has continued to invest huge resources in innovation in spite of market turbulence - around €4 million in 2009 alone (double that of 2007). The patented Rollsleeve, the only one of its kind on the market, provides strong flexibility by combining roll-fed technology with a breakthrough, high-

speed sleeving process. It can be used with all kinds of label material: PET, PVC, PE, rPET, PLA, OPS, PP and Polyolefin, from 20um l to 150ump. l One major factor setting this machine apart from traditional sleeving systems is the creation of the tube in the machine, instead of the more costly method of outsourcing tubes. This sleeveing method uses far less material and so is also environmentally friendly. Besides handling much thinner materials, the machine applies labels by using heat only and the process involves no solvents or chemical agents. Two major soft drinks companies, one in the US and the other in Japan, have recently installed Rollsleeve machines and are reporting substantial satisfaction with both the application and cost-saving elements.

oe Hazmat, Green Planet Beverage’s new brand icon, made his first appearance in Huntington Beach, California on 26-27 June during the Corona Light Wide Open beach volleyball tour. Green Planet was the official bottled water sponsor for the event. Dressed in a hazardous material suit imprinted with the Green Planet logo, Joe interacted with consumers, educating them about the health and environmental benefits of Green Planet bottles,

which are 100% plant-based and petroleum free. According to the company Green Planet’s bottles contain no petroleum or toxic chemicals to leach into its contents or the environment; they are reusable, recyclable and commercially compostable in just 80 days. Introduced in 2009, Green Planet Bottling, was formed to help customers make positive and sustainable differences by manufacturing a product that is healthier for people and the planet.

Sleeves on target

ye-catching sleeves from CCL Decorative Sleeves are playing a key role in the marketing and brand positioning of the Target Energy Shots range of drinks. Target Energy Shots are a premium low calorie energy drink containing no carbohydrates or sugar. In addition to the original version, there are variants for specific consumers - Gorgeous (for females), Sport, and Urban (for teenagers). Special editions have been introduced for events, such as Target Fuel, which marked the launch of a new computer game of the same name, and 1066 to celebrate the World Cup, with a drink endorsed by the 1966 winners. “The sleeves play a vital role in creating the right image for each drink,” explained Sales and Marketing Director Chris Onslow. “As the name implies, the range is all about directly targeting different consumer groups with an energy drink created especially for them. We are using the same bottle, so it is through the sleeve that we are able to

convey this message and create a totally unique concept each time - the contrast between Gorgeous and Urban or Fuel couldn’t be more marked, for example.” The sleeves are UV Flexo printed in up to eight colours on 50mym PVC. The all over coverage provides ample space for the strong colours and eyecatching graphics that create the individual identity for each brand. The use of a shrink sleeve also maximises the surface area available for both decoration and the requisite consumer information. In addition, for consumer reassurance and product safety, the sleeve incorporates a tamper-evident feature.

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per year •Mini display - 7 centimetres x single column: £580 per year •Classified plus(Onelogo:off£415 payment for advert to appear within ten consecutive issues) To book your advertisement or to discuss other options, contact: Jesús Luna-López on +44 (0)1225 327862, e-mail: jesus.lunalopez@foodbev.com

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Flavours, colours and ingredients Colours

Flavours and flavouring

Flavours, Colours, Extracts… Claremont Ingredients Ltd Unit 2B, Aspect Court Silverdale Enterprise Park Newcastle-under-Lyme, ST5 6SS United Kingdom Tel: +44 (0)1782 623883 Fax: +44 (0)1782 623773

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For all your beverage advertising needs, call +44 (0)1225 327862 Kanegrade Ltd Ingredients House Caxton Way Stevenage Herts SG1 2DF Hertfordshire, United Kingdom Tel: +44 (0)1438 742242 Fax: +44 (0)1438 742311 E-mail: info@kanegrade.com Website: www.kanegrade.com

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Flavours, colours and ingredients Flavours and flavouring

Machinery and equipment

Fruit juices and compounds

Caps and closures

DAMZY© CLIP

Kanegrade Ltd Ingredients House Caxton Way Stevenage Herts SG1 2DF Hertfordshire, United Kingdom Tel: +44 (0)1438 742242 Fax: +44 (0)1438 742311 E-mail: info@kanegrade.com Website: www.kanegrade.com

SVZ International BV Oude Kerkstraat 8 4878 AA Etten-Leur The Netherlands Tel: +31 76 50 49 494 Fax: +31 76 50 49 400 E-mail: info@svz-nl.com Website: www.svz.com

Akline Plastics Z.I. Les Grands Vris, 74540 Alby Sur Cheran, France Tel: +33 (0) 450 109 300 Fax: +33 (0) 450 109 307 E-mail: contact@damzy.com Website: www.damzy.com The Damzy© Clip opens, closes, preserves...

Flavours, colours and ingredients Fruit juice concentrates William Ransom & Sons PLC Alexander House 40a Wilbury Way Hitchin Herts, SG4 0AP UK Tel: +44 (0) 1462 437 615 Fax: +44 (0) 1462 420 528 E-mail: info@williamransom.com Website: www.williamransom.com

Fruit juice

Kanegrade Ltd Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF Hertfordshire, United Kingdom Tel: +44 (0)1438 742242 Fax: +44 (0)1438 742311 E-mail: info@kanegrade.com Website: www.kanegrade.com

Caps and closures Ingredients

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Machinery and equipment Labelling

Conveying

Sismatico (UK) Ltd Plumtree Farm Industrial Estate Bircotes, Doncaster DN11 8EW Tel: +44 (0)1302 719738 Fax: +44 (0)1302 719222 E-mail: info@sismatico-uk.com Website: www.sismatico-uk.com

Filling machinery

Shrinkwrapping machinery

SACMI LABELLING SACMI VERONA S.p.A. Via Dell’Industria, 2/A 37060 Mozzecane (Verona) - Italy Tel: +39 045 6347511 Fax: +39 045 6347559 E-mail: sacmilabelling@ sacmilabelling.it

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SACMI FILLING S.p.A. Via Enzo Ferrari, 1 43058 Ramoscello di Sorbolo (PR) Italy Tel: +39 0521 695411 Fax: +39 0521 695401 E-mail: info@sacmifilling.it

ENTER NOW For more information, visit www.interbevawards.com Process equipment

Labelling

P.E. Labellers S.p.A. Via Europa 25 46047 Porto Mantovano (MN) Italy Tel: +39 0376 389311 Fax: +39 0376 389411 www.pelabellers.it Email: pelabellers@pelabellers.it

A. Water Systems S.r.l Località Piana, 55/D 12060 - Verduno (CN) Italy Tel: +39 0173 615636 Fax: +39 0173 615633 Website: www.watersystems.it Email: info@watersystems.it

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Armfield Beneo Palatinit Corvaglia FoodBev.com SIG Combibloc Water Innovation Awards Rudolf Wild William Ransom

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13 4 27 24 44 43 2 17

Water Systems can provide complete support to the bottling lines integrators, starting from water purification (cartridges, sand, active carbon, RO filtering systems) through ancillary equipments (CIP systems, bottle rinsing solution preparers, etc), to product processing machines (premix systems, flash pasteurizers, syrup rooms, etc).

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Packaging Closures

BERICAP Oslo Road, Sutton Fields Industrial Estate, Hull HU7 0YN United Kingdom Tel: +44 (0)1482 82 66 66 Fax: +44 (0)1482 83 28 39 E-mail: info.uk@bericap.com BERICAP is a globally acting manufacturer of plastic closures with 20 factories in 18 countries across the world, on-going projects in several countries of Asia and a network of licensees and partners to supply similar products made according to the same quality and service standards to its global customers; with a mould shop in Hungary and several satellite R&D offices in its main operations, BERICAP is particularly committed to development and innovation in plastic closures for its customers.

“Latin America leaders in Closures manufacture”

IBEROPLAST Avenida Rivera Navarrete 620 Lima 27 Peru Tel: +51 1 430 0061 Fax: +51 1 430 2761 E-mail: info@iberoplast.com.pe Website: www.iberoplast.com.pe

Europe: Seaquist Closures Löffler GmbH D 94078 FREYUNG Tel: +49 8551 975 234 Fax: +49 8551 975 180 E-mail: infobevctl@aptar.com Website: www.aptar.com

Viscose Closures Ltd Fleming Way Crawley, West Sussex RH10 9JY, United Kingdom Tel: +44 (0)1293 519251 Fax: +44 (0)1293 540005 E-mail: sales@viscose.co.uk Website: www.viscose.co.uk Leading suppliers of sports caps, plastic and aluminium closures for still and carbonated products.

Foil Capping & Sealing

Fords Packaging Systems Ltd Ronald Close Woburn Rd Ind. Estate Kempston, Beds MK42 7SH Tel: +44 1234 846600 Fax: +44 1234 853040 www.fords-packsys.co.uk World leaders in foil capping presses and sealing technology

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What’s in it for YOU? • Industry expert opinions, news and innovations • Interviews with the biggest names in the beverage world

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MARKETPLACE 41

Being open to innovation is key Click here to subscribe

jell Nordström, Associate Professor from Stockholm School of Economics talked at the DSM Ingredients event Interlaken 2020 (see Editorial page 5) about tackling the pile of things to do on your desk: ‘later does not happen’ he noted. Here are 18 more of his thought provoking observations.

Facebook is gossip, it is bigger than sex and very important as it creates a village, a community, which allows us to be alone together, and so is very attractive.

A recent survey of 10-16 year olds revealed that they do not want to travel. “It is our parents that travel we want to stay with our friends.”

3 4

44% of self-made millionaires have dyslexia.

Control of information technology is key to making money - for instance each person on Ryanair pays a different price.

Every day you are a little more stupid - as the knowledge out there grows exponentially because of the internet.

6 7

Universities are creating alliances; for example, there is a community of European business schools. Women are taking over universities. In Norway 8085% of students are female, with a similar picture in France, Morocco, and Abu Dhabi. “What are young men doing,” he asked - “playing World of Warcraft?”

8 9

According to a number of studies, in business ventures women are not a credit risk - they pay back. Singlification is the new way of living with 64% single households in Stockholm, 44% in London and 42% in New York.

Europe will be a collaborative state between cities from an economic point.

Life expectancy is already five years higher in the city than in the country, where there is more likely to be unemployment, poorer diet, and riots.

To make money you need to create and defend a temporary monopoly.

Almost anyone can become an American in around five years but it takes three generations to become Swedish.

Stanford University is known as the Nobel Prize Factory as 27 scholars have won Nobel prizes from there. They are from Hungary, Russia and China but win the prize in the name of the US.

He warned of over investment in infrastructure here - “too much too fast leads to empty airports

Innovation is important, whether for a greener economy or a new drink

and empty roads. In global economic issues we have to find the mechanism to improve the co-ordination between countries. “The most important thing Is innovation, whether it is for a greener economy or a new drink,” he concluded.

no longer be the problem of ‘the poor people out there’ but that of your children and mine. We are waking up to the fact that we are all environmentalists and for this community every decision we make will have an affect on

16 17 18

We will need to use the cities for growing foods - on the walls.

The survival of the fittest is not due to being the biggest, fastest or most intelligent - but having the ability to change.

their future. Chemical fertilizers are the number one no no. My belief is that we can all come to the table - scientists and business communities to protect our water resources. We saw film of the dead zones in the Gulf of Mexico where nitrates and fertilizer run off in the Mississipi Delta has caused a complete lack of oxygen and sea life on the sea bed. “The Coca-Cola Company is making huge strides in achieving water neutrality and watershed restoration” she said, “While Wal-Mart is investing in sustainable seafood and shifting the whole market towards sustainability.”

The final speaker on Monday was Alexandra Cousteau - granddaughter of Jacques Cousteau who has taken up the baton in defence of all things involving water, lakes and rivers - saying how we must learn to work together if we are to preserve our planet. “By 2025 two thirds of the world will suffer water shortages. It will

If you want innovation you need to be able to experiment and sometimes fail. Failure is at the heart of the capitalist machine.

In developing countries women leave the countryside first, leaving a ratio of eight men to every woman.

nother stimulating speaker was Nouriel Roubini, Professor of Economics with NYU’s Stern School of business. He discussed whether we are in a U, V or W shaped recession. “Slower economic growth in the US and Eurozone will impact even on the rapidly recovering emerging markets of India, Brazil and China.”

Kjell Nordström

Alexandra Cousteau

“People would be more careful if they had to pay the true value of their water,” she warned.

42 EXPERT OPINION

www.foodbev.com/beverage Issue 77 - July · August 2010

Next issue Highlights of beverage innovation issue 78 Top moves From dispensing to lightweighting the beverage innovation Special Report on caps and closures looks at latest developments with updates from the experts on sustainability moves, cost optimisation and speedier options.

Nutrition in action From pre-natal nutrition, to Omega-3 drinks and ready to drink tea with toothcare, beverage innovation looks at new moves in functional drinks for children.

End of line efficiency Thinner films, latest pallet wrapping technology and versatile fork lifts all improve sustainability, efficiency and safety levels. We ask the big names about new trends in warehouse management and end of line.

Citrus For still juice drinks, CSDs, sports and energy and health and wellness drinks, citrus is consistently a popular flavour. beverage innovation explores the complexities of this taste conundrum.

Making an even bigger splash in 2010 Now open for entries 17 exciting categories Sponsors announced so far:

And in October • Saving water in processing • Beauty drinks • Premium packaging - glass and PET • Omega-3. PLUS 2010 Colours and flavours magazine supplement.

For your hard copy of beverage innovation contact subscriptions@foodbev.com or call +44 (0) 1225 327871. If you have any expertise in the above features and would like to share your knowledge, thoughts and suggestions, then please email the editor. Advertising interest? Please contact ruth.cole@foodbev.com

For more information on sponsorship and entry, visit

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Editorial contributions? Please contact claire.phoenix@foodbev.com

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PREVIEW 43

foodbev com A world of food and drink