Dear Readers,
Welcome to our latest issue, where we dive deep into the world of beverages — with a twist. This time, it’s not just about flavor but the intriguing world of textures that create a symphony of sensory experiences. We’re exploring how cutting-edge technology, like AI and electronic tongues, revolutionizes beverage development, making every sip more complex and multi-dimensional.
Our journey takes us through the latest research and development, where pioneers like the Cargill Research and Development Team blend science with the art of beverage crafting. We delve into the industry’s heartbeat, discovering how texture becomes a game-changer in product differentiation, with insights from experts like Cara Zhuang of CP Kelco.
We also uncover the critical roles of packaging and processing in preserving the nuanced textures that make beverages stand out. From innovative packaging solutions by Sidel to the intricate processing methods at F*nkytown, we see how each step in the beverage creation process contributes to the final mouthfeel.
In a special feature, we travel to Indonesia to trace the sustainable journey of coffee beans, highlighting how environmental stewardship and superior beverage experiences go hand in hand.
This issue invites you to explore the layers of complexity behind each drink, beyond the taste, to appreciate the full spectrum of sensory delights that textured beverages offer.
Let’s toast to the rich, tactile experiences that await in beverages beyond flavor.
Cheers!
Cath Isabedra Editor
EDITORIAL/PUBLISHER
Keen Whye Lee Publisher
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Erhardt Eisenacher Europe info@eisanacher-medien.de
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The Apple Pie flavour perfectly embodies Fanta’s vibrant spirit, creating a wave of excitement through its dessert-themed flavour containing no added sugar
JOHANNESBURG, South Africa, The wait is over! Fanta in South Africa reveals Apple Pie as the much-anticipated mystery flavour of the #WhatTheFanta campaign 2023, leaving everyone surprised and excited.
After months of exhilarating guesswork, adventurous sip-testing, and endless fun, we finally unveil the mysterious limitededition flavour - an unanticipated yet delightful Apple Pie. This distinctive flavour combines scrumptious dessertinspired notes with an enticing purple hue.
“We have been thrilled by the response to our #WhatTheFanta campaign in South Africa. We know everyone loves a mystery flavour challenge and our mission is to inject playfulness into the grey of the everyday. This fun flavour mystery got Fanta enthusiasts across South Africa
involved, guessing, and discussing what the mystery flavour could be,” said Ramokone Ledwaba, Senior Marketing Director at Coca-Cola Africa.
Our thrilling #WhatTheFanta campaign offered more than just website clues. Consumers enjoyed a thrilling treasure hunt through the streets of Mzansi, finding novel Fanta clues at participating retailers. This campaign reached new heights with influencer collaborations, digital promotions, TV commercials, and enticing instant wins. Prizes included vibrant purple Crocs, the latest iPhone 15, unique Airbnb experiences, vouchers, and more!
The Apple Pie flavour perfectly embodies Fanta’s vibrant spirit, creating a wave of excitement through its dessert-themed flavour containing no added sugar. True to Fanta’s legacy, it continues to encourage its fans to embrace a playful and adventurous outlook on life.
We express our gratitude for the participation from our Fanta lovers! Head out, grab a bottle of the limited edition deliciously mysterious Apple Pie – while stocks last – and keep the Fanta flavour festivities going! Join the fun on social media platforms using the hashtag #WhatTheFanta.
Whether yogurt, quark, cream cheese, or crème fraîche, Planteneers offers plant-based alternatives for a
wide range of fermented milk products. These alternative products are based on a variety of protein sources and ingredients, closely resemble animal
Plant-Based Yogurt Alternatives, From Classic to Clean Label to Protein-Rich
For yogurt alternatives, Planteneers offers fiildDairy FEY series functional systems adapted to individual customer wishes. The standard system is based on a combination of different starches and is very flexible in use. It can be combined with any plant-based components in different presentation forms, from coconut milk and oat concentrate to soy protein to almond paste.
“Whichever base is available, our system gives an alternative to yogurt with a balanced flavor and creamy texture that is very similar to conventional yogurt,” reports Linda Eitelberger, Product Manager at Planteneers. “The consistency can be adjusted individually. Depending on the dosing of the stabilizing system, the final product
can be spoonable or drinkable.” Adding fruit preparations, herbs, or spices results in sweet or savory varieties. Plant-based Greek yogurt varieties are another option. In all these products, fermentation takes place with a vegan yogurt culture.
In addition, Planteneers has developed solutions for plant-based yogurt alternatives that already have the plant base integrated. These convenience systems are based on coconut milk powder, and with water and vegan yogurt culture they process easily into spoonable or drinkable yogurt alternatives. They feature a pleasant coconut flavor and a creamy mouthfeel. Many different varieties can be made by adding various fruit preparations.
For special requirements, there is also an integrated compound for making plant-based yogurt alternatives with high protein content. It features a very creamy mouthfeel, which is seldom the case with high-protein products. It meets the requirements for a high protein claim even when 20 percent fruit preparation is added. A clean label system lets manufacturers meet the demand for free products. Planteneers also has solutions suitable for plantbased trend products like mango lassi and ayran.
Plant-based alternatives to quark are another product area. For these, Planteneers has developed a flexible system as part of its fiildDairy FEQ series. Linda Eitelberger says, “The products are made with equipment typically used for traditional quark
products. The result is plant-based alternatives to quark with four to seven percent protein. The final product can be eaten plain or combined with herbs, fruit, or vegetable preparations. An additional separation step gives a drier, crumblier texture that is ideal as a filling for pasta and baked goods, as well as plantbased alternatives to cheesecake since the basis is freeze- and thaw-stable.
The plant-based alternatives to cream cheese are likewise very similar in taste and texture to conventional products made from cow’s milk. They are highly spreadable and declaration-friendly. The system is based on a complex combination of starch, selected plantbased ingredients, plant protein, and pectin. “The final products are made in a conventional process cooker with the help of water and coconut fat,” says Linda Eitelberger. “For an especially creamy texture, sunflower or rapeseed oil can be substituted for some of the coconut fat.”
For aerated cream cheese alternatives with a particularly light and airy texture, there is another functional system in the fiildDairy FEC series. It is likewise declaration-friendly, and can be refined with various flavors, herbs, and vegetable preparations.
Sour Cream and Crème Fraîche: PlantBased Is Possible
Whether sour cream, crème légère, or crème fraiche – Planteneers has the right plant-based solutions for these classic kitchen helpers. The company’s clean-label system enables fat contents of up to 15-25 percent. The final products can be prepared plain or with herbs
and vegetables, for example, as vegan tzatziki. For a fat content of 30 percent, another system is available that can be used just as flexibly.
The brand reinvigorates the city with an authentic taste of Thailand.
Chang Beer is geared up to add a dash of quality malts to 2024 with the timely launch of their Chang Cold Brew Lager and the resurgence of their intensely flavourful Chang Espresso Lager. The Thai brand continues its commitment to delivering natural, easy-to-drink brews, which are made available to the public from 27 February 2024, ahead of the Songkran Festival Celebrations for the Thai New Year in April 2024.
Chang Cold Brew makes its way to Singapore’s shores this February, bringing the essence of authentic Thailand to
the city. Officially launched in 2019 in Thailand as part of a run-up to Chang’s 25th Anniversary celebrations, the mass premium beer adopts a cold filtration process, where the beer is filtered at sub-zero temperatures. Encapsulating a depth of flavour through this method, Chang Cold Brew retains its signature satin smooth taste derived from being made from 100 percent premium malt, with a crisp finish on the palate. Bottled at 4.8 percent ABV, the beer is presented in bold gold and green packaging embellished with a customised logo to mark Chang’s 25 years of excellent brewing.
To spotlight how the notes of the beer impeccably intertwine with the taste of Thailand, Chang Cold Brew is teaming up with the Thai restaurant Folks Collective to create unique lunch and pairing menus. Folks Collective, purveyors of the modern representation of this beloved cuisine in the heart of Singapore’s Central Business District, share four different Lunch Sets ($10.90++ each), available from 27 February to 30 April 2024, with an option for guests to invigorate their meals with a Chang Cold Brew at a $5 top-up. Bask in an unforgettable lunch affair as the flavours of Chang Cold Brew marries impeccably with the traditional Thai ingredients in the lunch set, including Papaya Salad, Seafood TomYum, Green Curry, and Grilled Mooping.
Folks Collective and Chang Cold Brew further strengthened their partnership with a special Pairing Menu ($15++), available till 30 April 2024. Immerse in the spirit of celebrations and indulge in a can of Chang Cold Brew with a
Thai appetiser side, including Thai Prawn Cakes, Thai Fish Cakes, Grilled Mooping, Crispy Pork Belly, and Folks Collective’s signature Pork Belly.
To coincide with the joyous Songkran festival, guests dining at Folks Collective can catch a glimpse of the limited Chang Beer branded tuk-tuk at the restaurant’s entrance. The iconic automotive of Thailand is decked in the beer brand’s vibrant colours, offering patrons a stellar photo opportunity from 27 February to 30 April 2024.
With prominent aromas of roasted Arabica-Robusta coffee beans, Chang Espresso Lager embodies the true essence of Southeast Asia and is made with premium and sustainably sourced coffee from Thailand, Laos, and Vietnam. The result is a fullbodied, one-of-a-kind Asian Blend lager, piquant with mild bitterness and a roasted finish. Since its launch in 2019, this exemplary lager has been acclaimed with 13 medals from
leading beverage institutions globally, including gold medals for its exceptional taste from Australia, Belgium and at the World Beer Awards in England.
Throughout the month of March, Chang will be gifting a complimentary Changbranded cooler bag for every purchase of four cans of Chang Espresso Lager.
Moving into the month of April and coinciding with the vibrantly joyous Songkran festival, Chang will launch a complimentary Chang Espresso Lager Coffee Tumbler, gifted with every purchase of six cans of Chang Espresso Lager.
Both the cooler bag and coffee-tumbler promotions are available on a first-come first-serve basis, limited to quantity, and are exclusive only to Thai Supermarket at Aperia Mall. The Chang Espresso Lager is sold at a special rate of $4.20 at Thai Supermarket.
To significantly advance its production, Zippy Edible Products Pvt Ltd, Rudrapur/India, decided on a Coperion ZSK 54 Mv PLUS twin screw extruder with a cooling die and a high-accurate Coperion K-Tron K2ML-D5-T35 feeder to manufacture
High Moisture Meat Analogues (HMMA). With this state-of-the-art extrusion system, the company is not only able to produce various types of meat analogues that are tailored to the dynamic needs of the Indian market but also enter a new era of food processing using extrusion technology.
Zippy Edibles produces various plantbased dishes such as Soya Chaap, a popular North Indian delicacy known for its meat-like texture, on the Coperion system. This versatile food extruder is ideally suited for this task as it offers high operational reliability and a flexible and economical production setup. The ZSK 54 Mv PLUS twin screw extruder features a specific torque
of 11.3 Nm/cm3 and screw speed up to 1500 min-1, ensuring a constantly highquality level. With the high throughput of the machine, the Indian food specialist can produce up to 500 kg of HMMA per hour and thus meet the high demand for vegetarian products.
Thanks to the deeply cut screw flights with a diameter ratio Do/Di of 1.8, the system ensures a very large free screw volume that improves the feed intake of plant-based ingredients that are often poorly flowing. Furthermore, the modular process section of the extruder can flexibly be adapted to changing requirements, giving Zippy the possibility to expand their range of protein products over time. The versatility of the Coperion extruder allows for extensive control over various parameters to create different types of extrudates, which can be
formed, coated, and marinated to target individual market needs.
Partnership as key
Zippy’s decision to partner with Coperion was made not only based on the advanced technology but also on process technology support and the availability of local contacts. Comprehensive trials at the Coperion Test Lab in Stuttgart, Germany, as well as support prior to the purchase of the machine and aftersales support, helped Zippy to use the machine to its full capabilities. Moreover, the local on-site support by Coperion India facilitates a fast reaction, which led to the building of a reliable partnership.
Sarthak Singhal, Director of Business
Development at Zippy Edibles, added: “We are very proud to announce the successful commissioning of the stateof-the-art Coperion extrusion system, marking a significant advancement in the production of high moisture meat analogues. This collaboration supports us in our vision to innovate and provide cost-effective, high-quality meat alternatives. We invite you to experience the future of food processing. Together, we are setting new standards in the Indian industry, delivering innovative solutions that cater to the evolving tastes and preferences of consumers.”
Read more about Zippy Edibles at: zippyedibles.com
• GEA is to establish an EUR 18 million technology center for sustainable alternatives to meat, dairy, seafood, and egg in the USA
• Significant demand for technology in the fast-growing U.S. new food market
• Ground-breaking in spring 2024; opening planned for 2025
GEA is investing EUR 18 million (USD 20 million) in a technology center for alternative proteins in the state of Wisconsin, USA. The new food tech hub will pilot microbial, cellbased, and plant-based foods and GEA state-of-the-art technologies. A team of biotechnology experts will form the basis for scaling new food for industrial production, which is increasingly in demand in the USA.
Groundbreaking at the new GEA campus in Janesville is scheduled for spring 2024, with the opening to follow one year later.
The USA is one of the countries promoting the development of sustainable food options through favorable regulation and openness to innovative food technologies. For example, the Food and Drug Administration (FDA) already approved cell-cultivated chicken meat in 2022 and last year confirmed that the use of precision-fermented milk proteins in foods is safe.
A number of new food pioneers in the USA are already writing innovation history. When it comes to industrial production, the market is still on the starting blocks. GEA’s new food center bridges a gap in the innovation landscape, driving forward the development of complementary proteins through technology, says Dr. Reimar Gutte, Senior Vice President of Liquid and Fermentation Technologies, leading New Food at GEA.
Most new food companies are located in North America and the bulk of the investments in alternative proteins flow into this region. Consequently, there is an urgent need for scaling facilities like ours, Most new food companies are located in North America and the bulk of the investments in alternative proteins flow into this region. Consequently, there is an urgent need for scaling facilities like ours,
The GEA platform in Janesville will enable manufacturers to conduct their scaling and testing work without the need to invest in their own capital-intensive infrastructure. In this way, we will help overcome scaling challenges and accelerate the industry’s growth. says Arpad Csay, who leads GEA’s North American new food business.
Beyond testing and validating processes, GEA also intends to promote the training of biotechnology specialists in the 10,000-square-meter building. Attached to the GEA site for homogenizers, separators, pumps, and valves, which opened in December 2023, the new food experts will enhance knowledge sharing with other disciplines.
This project marks GEA’s second investment in a new food hub, which fast-tracks innovations from the lab to commercial-scale manufacturing. Prior
to this, GEA inaugurated its technology center, focusing on cell cultivation and fermentation in Hildesheim, Germany, in June 2023.
As one of the food industry’s leading technology providers, GEA is at the forefront of the novel food movement, which addresses the challenges posed by the megatrends of climate change, food security and ethics as well as healthy nutrition. That is why new food has been identified as one of the growth drivers in the GEA Mission 26 strategy. One dedicated business line is working on technologies and full production lines for microbial proteins or proteins cultivated in bioreactors, plant- or fungibased foods, as well as innovative hybrids combining plant-based products with proteins produced using biotechnology.
• System for bottle washing machines and Pasteuriser
• Cleaning intervals lengthened and downtimes shortened
• German mineral water bottling plant Staatlich Bad Meinberger delighted with the results
With ultrasound, deposits on bottle washing machines, for instance, can be clearly reduced, cleaning intervals lengthened and downtimes shortened – not to mention the savings in energy and resources. German mineral water
bottling plant Staatlich Bad Meinberger has put this simple principle into practice – and is delighted with the results.
“When it comes to sustainability and resource efficiency, we’re one of the pioneers,” explains Robert Mühlenweg, technical and logistics plant manager for the beverage producer. “Our colleagues in the sector thus like to come and see how we’re cutting down on our consumption of water and energy.” As an SME bottler it’s important to move with the times, he believes. And that’s not all: “As we frequently push ourselves to the limit, we tend to be noticed in our branch of industry.”
When he and his colleague Jannis Maas, the plant manager responsible for production and supply at BAD MEINBERGER,
talk about cutting down on their carbon emissions, they mean genuine climate neutrality – and not mere compensation through the purchase of certificates. Their attitude and resulting success have earned them great trust and plenty of freedom among the managing directors.
“In order to further improve our various consumption values, we often try new things out and sometimes even dare to experiment.”
They began exploring one such new avenue with KHS in March 2022 –incidentally not for the first time, for the mineral water company enjoys a long technological partnership with the Dortmund systems supplier. The bottler has repeatedly acted as
an extended workbench and pilot customer to the nearby machine and systems manufacturer, enabling new and further developments to be tested under real conditions and fine adjustments made where necessary.
This time the technology isn’t new, however, but a procedure that’s been in use for many years in a completely different sector, namely shipbuilding, and is now being applied to the beverage industry. KHS HASYTEC Dynamic Biofilm Protection is a simple plug-andproduce product where ultrasonic transducers cause the liquid in certain components of the machine to gently vibrate. The system is currently available
for both bottle-washing machines and pasteurizers – whether for new machines or as a conversion for existing systems.
At BAD MEINBERGER Dynamic Biofilm Protection reduces deposits of biofilm, limestone and fibrous material from paper labels in the spray pipes on the KHS Innoclean EE bottle washer, for example. In the past, without this system machinery often became clogged with deposits that required a considerable amount of effort to remove. “The combination of paper and limestone in particular presented us with a real challenge,” says Maas. “Our colleagues often had to get to work with a chisel!”
It’s not just the time-consuming physical labor that’s hard work when it comes to cleaning machine parts. In the peak season especially, with the plant running at full capacity, finding an appropriate slot for cleaning often proves something of a headache.
“Before we installed the ultrasonic converter, the level of calcification on the machine had to be checked at the latest every two months and the machine then descaled and partly dismantled in order to remove the deposits formed. This took up an entire day that had to be blocked off in the production schedule or moved to a weekend. And even if the team is basically motivated to put in a shift on a Saturday or Sunday during the peak season if this is necessary, they’re understandably not desperate to do this work that’s strenuous and unproductive,” Maas emphasizes.
The Dynamic Biofilm Protection system, complete with two control units and twelve ultrasonic transducers, has been in operation at BAD MEINBERGER for about 18 months now. “It was primarily our trust in KHS that prompted us to install the system,” Mühlenweg remembers. “And of course we were also convinced by the fact that the process has been in use for many years without any problems, even in huge shipping containers.” The reason for this is easy to comprehend: the liquid is oscillated, thus keeping the particulate matter contained in it in motion, not by a constant permanent frequency but by intermittent pulses.
Autonomous and maintenance free
In the end, the engineers’ curiosity won them over, resulted in the mineral
water bottling plant being one of the first beverage operations to use this technology. “This was one of the best decisions we’ve ever made,” says Mühlenweg happily. “We often filled an entire wheelbarrow with deposits in the past; now we barely need a 20-liter bucket. And this year we haven’t yet had to carry out a single acid treatment. The system is completely autonomous and practically maintenance free.” Maas smiles that “the new system is making itself noticeable here by being unnoticeable. Or, to put it another way, the best service is the service you don’t need.”
BAD MEINBERGER is also being supported in its striving for greater sustainability by the use of the new procedure. “On the one hand, the Dynamic Biofilm Protection system considerably lengthens the time between cleaning operations and reduces downtime, thus enabling a significant increase in production,” stresses Kathrin Gareis, service product manager at KHS. “On the other, the consumption of water, heat, electricity and chemicals such as citric acid used to descale components is greatly decreased by this system. Besides the cuts in operating costs this results in, this also helps to save energy and resources – an issue which is so important to our customers.”
In this context, Mühlenweg and Maas monitor the quality of the caustic in their bottle washer extremely carefully. They use about 40 cubic meters of it which –should it have to be discarded – first needs
to be brought up to the right temperature and then dosed with new chemicals each time. There’s thus constant filtration during filling, and only the exact same amount of fresh water or caustic is added as is lost through the removed labels, for instance. At the same time, owing to specific process parameters that have a high risk of forming deposits, the caustic temperature at BAD MEINBERGER has been lowered through close cooperation with the laboratory. “Most beverage producers use higher temperatures, but that’s not our intention,” Mühlenweg states. “In view of the high costs for heat generation, at the moment our sector is undergoing a rethink. Lots of colleagues could follow our lead here.”
Gareis totally agrees and not only sees deposits being greatly reduced and intervals between cleaning cycles becoming longer for both current and future KHS customers thanks to Dynamic Biofilm Protection but also potential for saving on energy and resources.
Dynamic Biofilm Protection at a Glance
Ultrasonic transducers to reduce deposit formation on heat exchangers, process water baths, pipes and sprays; option for new machines or as a retrofit for existing KHS systems.
• Longer cleaning intervals
• Less downtime
• Increased production
• Fewer personnel hours needed for cleaning
• Water, electricity, heat and chemical savings
• Lower operating costs
ÉLITER Packaging Machinery presents the latest version of its Gran Sonata Balcony Cartoner, which is of full stainless steel construction and with 13+ axis of servo drive system that allows recipe-based and motorized changeover, apart from the machine´s remote connectivity for swift after-sales support.
ÉLITER Packaging Machinery, the Chinese family-owned business in the segment of secondary packaging automation and manufacturer of packaging machines introduces a higher configuration as a full stainless steel washdown version of its latest new model of Gran Sonata Balcony Cartoner.
The machine´s robust construction offers the ideal hygienic to serve as the packaging end-of-line especially for clients from the food industry where the ease of cleaning and hygiene are attached with prioritized importance.
The machine is also featured by its dual-axis racetrack collator and an
extraordinarily extended carton hopper that is capable of carrying up to approximately 2000+ pieces of carton blanks, facilitating considerably the frequency of feeding the hopper with blanks during the machine’s operation and each of the end-user’s production shift.
The collation system can paralleling multiple products of the primary packaging container and feed them towards the cartoner, which following this step, can load them into a shelfready packaging carton and finish the closure by applying adhesive from the Focke Meler glue melting system.
The machine is joined by S7-1515 2PN PLC and 13+ axis of servo drive systems from SIEMENS, thanks to which its operation follows a reliable and stable control and motion pattern. Taking advantage of such an advanced steering system, the machine offers the availability of recipebased and motorized changeover with which shifting among different product formats is of minimized downtime and minimal manual intervention.
Incorporated also with a remote access device, the manufacturer can support the control system and program, as well as diagnosis from a distance to save time and provide quick responsiveness and
reaction for technical support, regardless of time and location. As explained by ÉLITER Packaging Machinery, the client can opt for such a device by Inovance or Ewon Box, depending on their preference.
ÉLITER Packaging Machinery is a familyowned business and manufacturer of secondary packaging machines located in Ruian of Wenzhou, China. Further information about ÉLITER Packaging Machinery can be found on their official website at www.eliter-packaging.com.
Charoen Pokphand Foods Public Company Limited (CP Foods) is enhancing transparency and boosting consumer trust by integrating blockchain technology in the traceability system across the entire supply chain of its food products. The deployment of this cuttingedge technology enables precise monitoring of product origins, guarantees compliance with international standards, and offers valuable insights into sustainable practices.
CP Foods has also implemented a pilot program that incorporates QR codes on the packaging of various products, including fresh chicken, pork, eggs, shrimp, cooked chicken, and sausages. This feature allows customers to easily obtain comprehensive information about the products they purchase.
Oraparn Mungmisri, a director for CP Foods’s Global Standard System Centre, highlighted the organization’s dedication to offering consumers safe and highquality food options through blockchain technology. This initiative secures transparency and precise traceability, enabling customers to confirm the origins of their food, its compliance with global standards, sustainability efforts, and actions taken to minimize greenhouse gas emissions, all by scanning a QR code.
Since its inception in 2022, CP Foods has effectively applied this traceability system to fresh chicken and pork. By 2023, the system was extended to include chicken eggs and shrimp. The company is set to expand the system to cover cooked chicken and sausages by 2024, with plans to include even more products in the future.
The implementation of a digital traceability system not only builds consumer confidence in the safety and quality of CP Foods products but also supports the company’s digital transformation objectives. Incorporating blockchain technology enhances CP Foods’ operational efficiency and reinforces its commitment to traceable food production. This commitment is reflected in the company’s policy, which establishes clear standards to enhance CP Foods’ global operations. This includes ensuring quality, safety, and transparent tracking of information at every stage of production, from animal feed processing and farming to food processing, transportation, storage, and the procurement of raw materials, food additives, ingredients, and packaging.
Kiat Lay Coldroom Specialist Pte Ltd, a leading cold room specialist with a rich history of successfully delivering projects for prominent clients such as the Fairprice Group, announces its commitment to designing and constructing cold rooms tailored for Automated Storage and Retrieval Systems (ASRS).
Automated Storage and Retrieval Systems (ASRS) revolutionise the way businesses handle inventory and storage. These cutting-edge systems are built up to 40m tall and use robotic arms to efficiently store and retrieve items, significantly enhancing operational efficiency and accuracy in inventory management. ASRS-fitted warehouses effectively address the distinctive challenges posed by cold rooms, notably by minimising
the required manpower, reducing the frequency of door openings that disrupt the cooling process, and preventing staff from working in extreme temperatures due to automated processes.
Kiat Lay’s vertical building approach aligns perfectly with land-scarce Singapore’s need to maximise food storage solutions, especially in light of global disruptions like the pandemic and political unrest. For a more resilient food supply, the demand for cold rooms has increased since the COVID-19 pandemic to make locally-grown and imported perishable goods last longer.
With over 4 decades of experience building cold rooms, Kiat Lay is now at the forefront of building cold rooms specifically customised to integrate with ASRS systems and maximise storage space. From understanding the client’s needs to the design, construction, and ongoing support, the team at Kiat Lay makes themselves available for instant communication and issue resolution.
“In a time of constant global challenges, our focus on customised cold rooms is not just a construction project; it is a commitment to community resilience. By embracing innovative solutions, we’re contributing to the strength and self-sufficiency of our local resources, ensuring a stable supply of essentials when it matters most.” affirmed Melvin Tan, Director of Kiat Lay Coldroom Specialist Pte Ltd
To find out more about Kiat Lay Cold Room Specialist and their services, check out www.kiatlay.com.sg or contact them at enquiry@kiatlay.com.sg.
Avallen Calvados Expands Its Sustainable Spirit to Singapore, Revolutionising EcoConscious Drinking in Asia with Drinks99 and ecoSPIRITS
Avallen, the pioneering calvados that’s recognised as the world’s most sustainable spirit, is proud to announce its latest expansion into the vibrant Singapore market in partnership with Drinks99. This strategic move marks a significant step in Avallen’s mission to offer eco-conscious drinkers across Asia
a ground-breaking option in the spirits industry.
With a successful presence in Hong Kong and China as part of the Drinks99 portfolio, Avallen is now set to conquer the hearts and bars of Singapore. The brand’s commitment to sustainability and exceptional quality has not gone unnoticed, as evidenced by its impressive ranking as the #2 Top Trending and #5 Best Selling brandy in the world’s best bars, according to the latest Drinks International Brands Report.
Chris Peart, Singapore Director of Drinks99, expressed his enthusiasm for the launch: “We’re thrilled to launch Avallen Calvados in Singapore, offering
a truly ground-breaking option for ecoconscious drinkers. As the world’s most sustainable spirit, Avallen is a gamechanger in the industry, and we’re proud to bring it to the Singapore market.
With its climate-positive impact, Avallen is the ultimate choice for bars looking to reduce their carbon footprint while offering their customers a delicious and unique spirit. We’re excited to see the positive impact Avallen can have in Singapore and beyond!”
Avallen will not only be available in their traditional glass bottle and the innovative FrugalPac paper bottle, but excitingly, Singapore represents the third market where their planet-positive calvados is available in the revolutionary low carbon, low waste ecoSPIRITS circular technology system. ecoSPIRITS was founded in Singapore in 2018, and Avallen has been a global partner since 2021.
Tim Etherington-Judge, Avallen co-founder, shared his excitement about the expansion:
Having spent a good part of my career travelling across Asia, I am absolutely buzzing that we’re expanding our relationship with Drinks99 and Avallen being available in the birthplace of the ecoSPIRITS platform. There’s a fantastic, well-established bar scene in Singapore and I can’t wait to return to see Avallen on back bars and cocktail menus.
James Wynn-Williams, Sales Manager, Asia Pacific, ecoSPIRITS, said: Avallen was one of the early supporters of ecoSPIRITS and is already successfully being deployed to many high profile bars in the United Kingdom and Hong Kong in ecoTOTE format, so we are delighted to finally see this relationship going full circle with this launch in Singapore, where ecoSPIRITS was founded in 2018. I am sure many venues will be keen to work with Drinks99 to add this unique and tasty spirit to their menus.
Avallen’s ethos of ‘People, Planet, Prosperity’ is at the core of its business model, ensuring that every decision made is in harmony with nature. From the orchards in Normandy to the bars in Singapore, Avallen is dedicated to making a positive impact on the planet while delivering floral, fruity, and appleforward Calvados that are as good for the earth as it is for the palate.
As Avallen continues to grow and inspire the industry to embrace sustainability, Singapore is poised to become a key player in the brand’s global journey. Avallen and Drinks99 invite ecoconscious drinkers and esteemed bars in Singapore to join them in this delicious moment where flavour and sustainability converge.
Kerry, a world leader in taste and nutrition, is pleased to release its 2024 Taste Charts, A World of Future Tastes, to the global food and beverage community. The culmination of Kerry’s year-long research is a series of incisive, interactive charts created separately for 13 individual regional markets, including 30 countries in the Asia Pacific, Middle East & Africa (APMEA).
The charts list mainstream, key, up-andcoming, and emerging tastes across five food and beverage categories, provide an in-depth analysis of the flavours, ingredients, and trends that will shape innovation in the food and beverage sector in the year ahead, and
inspire product and menu developers worldwide.
To illustrate today’s incredible pace of innovation, Kerry researchers conducted a deep dive into the lifecycles of two long-popular flavours — orange and chocolate — and examined how these mainstream ingredients are evolving into all manner of inventive tasty product offerings around the world. These two case studies demonstrate how popular and traditional tastes worldwide are fusing into new, innovative applications as brands source, combine, and recombine flavours and ingredients from other places.
Commenting on the 2024 Asia Pacific (APAC) Taste Charts, Avinash Lal, Market Research & Consumer Insights Director, Kerry APMEA, said:
The APAC flavour scene is a vibrant tapestry, constantly evolving and influenced by diverse cultural traditions, emerging trends, and evolving consumer preferences. Consumers are rediscovering the magic of their own culinary heritage, seeking out unique regional ingredients and flavour profiles. Think Sichuan peppercorn ice cream in China, Calamansi-infused yogurt in the Philippines, or black sesame latte in Japan.
Other top insights for 2024 flavour innovation in APAC:
• Traditional spices and cooking techniques are getting a modern twist, leading to innovative dishes like charcoal-grilled skewers with fermented chilli paste in Thailand and turmeric latte macarons in India.
• Young consumers are craving bold and unusual flavour combinations, driven by social media’s influence and a desire for novelty. This opens opportunities for sweet-savoury pairings like bacon milkshakes, coffee infused with black garlic, and chocolate bars with wasabi.
• The plant-based revolution is taking off, leading to new demand for
creative flavour solutions in meat and dairy alternatives, such as jackfruit rendang in Indonesia, mushroom jerky in Australia, or chickpea falafel with a Middle Eastern twist.
• Passionfruit: considered a niche fruit, this cold beverage flavour appeared in all 13 different global regions as analysed by the charts. It’s a mainstream ingredient in New Zealand but still only an early-stage emerging flavour in the Middle East.
• Fruits such as Yuzu are gaining popularity across multiple markets and applications, with recent launches including Yuzu Gose beers in South Africa, Yuzu and pepper mayonnaise in China, and Yuzu low ABV wines and alcoholic beverages in Australia.
Soumya Nair, Global Consumer Research and Insights Director at Kerry, observed:
Consumers want tasty new innovations or flavours they may have experienced while travelling. We are seeing many unique flavour intersections in foods and beverages. Although rapidly changing times can present great challenges, they also provide an unparalleled opportunity for brands to catch a trend on the rise. The Kerry 2024 Taste Charts are a valuable tool for the food and beverage industry to navigate the new taste environment for products.
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Consumer preferences evolve at a dizzying pace, and food manufacturers find themselves at a crossroads on how to timely respond. Beyond crafting new flavors, they must ensure they provide consumers with memorable experiences with consistency and quality across batches.
It’s here that the integration of electronic tongues and artificial intelligence (AI) comes in.
AI and Electronic Tongues in Beverage Development
Electronic tongues, equipped with AI algorithms, are at the forefront of beverage innovation, enabling manufacturers to fine-tune their products according to specific consumer taste preferences. These devices analyze the chemical makeup of beverages and, with AI’s pattern recognition capabilities, can predict how well a new drink will resonate with target audiences. This process allows for the rapid iteration of formulations to achieve a product that hits the right notes in terms of taste and aroma.
Imagine a world where your morning coffee or your evening cocktail is not just made but meticulously designed to fit your unique taste preferences. AI, working hand-in-hand with electronic tongues, is turning this dream into reality.
These advanced technologies can now decode the subtleties of flavor with astonishing accuracy, offering a personalized drinking experience that was once the domain of high-end bespoke services. But it’s not just about taste.
Technology is advancing to replicate the feel of each sip, ensuring that the beverage not only tastes like your favorite drink but also feels like it, from the fizz of a soda to the creamy texture of a latte.
The journey towards capturing the full sensory experience of beverages is gaining momentum, propelled by cutting-edge sensory technology. Research unveils how nanotechnology equips electronic tongues with the ability to evaluate textural elements, marking a significant step towards beverages that match the ideal taste profile and the perfect mouthfeel.
With the precision analysis provided by electronic tongues, beverages can be finely tuned to the diverse preferences of consumers around the globe. This technology is a game-changer for industries like wine-making, where the subtle dance of flavors caters to the palate of different cultures and demographics, offering a glimpse into a future where every drink reflects individual tastes and preferences.
This capability to distinguish between subtle flavor notes allows for the customization of beverages to cater to localized tastes, potentially revolutionizing global beverage marketing strategies.
Incorporating texture analyzers in developing beverages, especially for groups with specific dietary needs like older people, represents a significant advancement. These tools can help formulate drinks that are easier to consume without compromising taste or nutritional value by adjusting texture to prevent issues such as dysphagia.
Combining AI and electronic tongues can significantly enhance quality control processes in the beverage industry. Manufacturers can ensure consistency and safety in mass-produced products by continuously monitoring beverages’ chemical composition and flavor profiles and identifying and rectifying real-time deviations.
Sensory labels, informed by data from electronic tongues, could revolutionize how consumers understand and appreciate beverages. These labels would provide insights into a product’s flavor profiles, mouthfeel, and overall sensory experience, aiding consumers in making informed choices aligned with their preferences.
Beyond the sensory experience, this technological union is paving the way for a more sustainable future. Optimizing recipes to minimize waste and exploring sustainable sourcing brings AI and electronic tongues to the forefront of eco-conscious beverage production.
Manufacturers can reduce the likelihood of unsold products by precisely tailoring products to consumer preferences. Furthermore, AI can identify novel uses for by-products, transforming them into valuable ingredients for new beverages.
Integrating AI with sensory technology in beverages presents challenges, including the complexity of accurately replicating human sensory experiences and the need for vast datasets to train AI models.
However, the potential for innovation is immense, with the next 5-10 years likely to see breakthroughs in texture analysis, flavor synthesis, and personalized nutrition.
It’s clear that these technologies are not mere tools but partners in creativity. They provide a canvas on which manufacturers can paint a myriad of sensory experiences, offering a level of customization and quality previously unimaginable. This partnership between technology and taste opens the door to a world where beverages are more than just drinks; they are personalized expressions of individuality.
The call to action for food manufacturers is clear. Embrace the potential of electronic tongues and AI to revolutionize the beverage industry. It’s time to move beyond traditional boundaries, exploring how these technologies can create drinks that taste exceptional and reflect consumers’ unique preferences and values worldwide.
The future of beverages is not just about what we drink but how we craft those drinks to enrich our lives and the world around us. Let’s raise our glasses to innovation, sustainability, and the endless pursuit of flavor that resonates with every sip.
• Neuroscience News. “AI-Enabled Electronic Tongues Promise a New Era in Food Science.”
• The Telegraph. “Scientists Create AI Tongues to Taste Medicine.”
• National Center for Biotechnology Information (NCBI). “Electronic Tongues: A Review.”
• YouTube. “How Electronic Tongues Work.”
• MDPI Sensors. “Advancements in Electronic Tongues for Beverage Analysis.”
In the dynamic world of food and beverage innovation, texture is becoming as crucial as taste and flavor, especially in the beverage sector.
Companies like Cargill are leading the charge, unveiling the intricacies of consumer preferences and the
technological advancements that cater to them. Through their comprehensive research and development efforts, Cargill is setting new benchmarks in creating textured beverages, a testament to their commitment to being at the forefront of food innovation.
CARGILL
A clear understanding of consumer trends and preferences drives Cargill’s exploration into textured beverages. According to Cargill’s Food Solutions APAC research and development team, “The Asian consumer prioritizes mouthfeel (e.g., textural experience) in their beverages,” alongside the growing desire for healthier products. This insight is a cornerstone of their strategy, guiding their efforts to innovate in the beverage space.
The team elaborates, “In addition to our annual proprietary TrendTracker®, which showcases our insights intro macro food and beverage trends globally and in APAC, Cargill collaborates internally and externally with consultants and consumer insight teams to stay ahead and keep pace with trends. To better understand and meet the needs of the beverage market, spanning across the trifecta of taste, flavor and texture, the
Texture mapping, a technique employed by Cargill, measures and characterizes mouthfeel parameters, offering a comprehensive view of textural preferences. This approach has revealed a fascinating divergence in textural preferences across different regions of Asia.
For instance, North Asian consumers prefer a “rich and creamy mouthfeel” found in milk tea or milk coffee enriched with healthy inclusions like nata de coco. Conversely, in South and Southeast Asia, a “clean mouthfeel and light textures” are more sought after, manifesting in products like acidified milk-based and yogurt drinks.
Cargill’s approach to creating textured beverages involves using functional systems, which are combinations of at least two types of food additives like emulsifiers, starches, and hydrocolloids. These systems are pivotal in achieving diverse mouthfeels, from light and refreshing to rich and indulgent.
The Cargill Research and Development Team explains, “compared to single ingredients, functional systems... have the better ability to stabilize and suspend particles,” enabling the creation of an endless variety of textures.
Modified starches, for example, are used to introduce denser and heavier textures, ideal for inclusions in beverages such as pearls in bubble tea drinks. Meanwhile, same is also applied for the beverage and textured beverage segment.”
using pea protein and hydrocolloid blends allows for the formulation of beverages with stable foam caps or thicker, richer mouthfeels without compromising smoothness—this caters particularly well to the North Asian region’s preference for beverages with a creamy texture.
Modified starches, for example, are used to introduce denser and heavier textures, ideal for inclusions in beverages such as pearls in bubble tea drinks. Meanwhile, using pea protein and hydrocolloid blends allows for the formulation of beverages with stable foam caps or thicker, richer mouthfeels without compromising smoothness—this caters particularly well to the North Asian region’s preference for beverages with a creamy texture.
With functional systems, we are able to tailor make a full range of solutions to cater to the needs and desires of our diverse customers.
To further illustrate, consider the rising trend of yogurt beverages in Southeast Asia, where pectin plays a crucial role in a variety of products, including squeezable yogurt, yogurt jelly, and even yogurt ice cream. It facilitates and improves the incorporation of additives like fruit pulp, oats, and gel.
As health consciousness rises among consumers, there’s a pressing demand for beverages that not only taste good
but are also nutritious and low in sugar. Cargill has responded to this need by developing solutions that increase nutrient content while reducing sugar levels without sacrificing mouthfeel.
This initiative is crucial, especially for the Asia Pacific region, where sugar taxes in many countries have prompted a surge in demand for sugar reduction solutions.
“With changes and variations to the formulations for healthier and more nutritious beverages, the mouthfeel is invariably affected – to which solutions like hydrocolloids and functional systems are the answer to maintain the mouthfeel and texture of beverages as well,” the team shares.
Cargill’s innovation in the textured beverage space is underpinned by a steadfast commitment to sustainability and food safety. The company ensures that all products meet the highest standards of food safety and quality regulations, from sourcing to production, which is integral to building trust with consumers and advancing the overall supply chain.
While there are no specific regulatory requirements for textured beverages, we make sure to meet the requirements for the prevailing food safety and quality regulations in all countries where the products are sold.
Cargill’s state-of-the-art application and analytical capabilities in the Asia Pacific region – anchored by four innovation centres in Beijing, Shanghai, Singapore, and Gurgaon – are pivotal in developing
new systems that cater to consumers’ evolving tastes and preferences. Cargill is well-positioned to support its customers in product development and co-create innovative solutions by combining global expertise with regional innovative capabilities.
“We want to be our customers’ main source of inspiration and growth, setting new standards for innovating and collaborating, and will do so by providing the end-to-end research and development capabilities to support our customers and advance the sector.” They add, “Our state-of-the-art application and analytical capabilities in Asia Pacific ensures the formulation that we develop conforms to the taste, texture and stability.”
The evolution of textured beverages marks a transformative era in the food and beverage industry, propelled by increasing consumer demand for products that not only tantalize the taste buds but also align with healthier lifestyles and environmental sustainability.
Cargill’s unwavering commitment to research, innovation, and collaboration is not just setting new industry standards but crafting the future of beverage experiences—one sip at a time.
In beverage innovation, a seismic shift is underway, transcending the conventional boundaries of taste to delve into the nuanced world of texture. It’s a shift that Cara Zhuang, Senior Manager of Asia Pacific Marketing at CP Kelco, articulates with compelling clarity and insight.
Through her lens, we gain an unparalleled view into the art and science of crafting beverage textures that complement and elevate the taste to create genuinely immersive sensory experiences.
The journey to redefining beverage textures involves meticulous innovation and creative exploration. Zhuang masterfully underscores the essence of this journey, stating:
CP Kelco provides the potential for next generation innovation in beverage textures, ranging from thin to thick viscosity with the ability to suspend fun inclusions for a differentiated sensory experience.
This statement captures the essence of CP Kelco’s mission to challenge and transcend traditional expectations. This ethos enables them to craft beverages that are consumed and experienced.
By manipulating viscosity and suspension capabilities, CP Kelco is able to reimagine the very nature of how beverages are perceived and enjoyed.
It’s a given that consumer preferences will change. More recently, there’s a growing demand for beverages with nutrinition benefits. There’s a caveat, though. Consumers will only buy these if it also satisfy their taste buds.
For some manufacturers, it’s a challenge to meet the expectations.
Zhuang shares that CP Kelco addresses this complex challenge with a solution that is as elegant as it is effective: “CP Kelco can help by making the enhancement ‘invisible’ to consumers.” This innovative approach ensures that beverages enhanced with vitamins and proteins or reduced in undesirable components do not compromise sensory delight.
This way, CP Kelco seamlessly integrates nutritional enhancements into the beverage matrix, offering consumers the best of both worlds without compromise.
On top of taste and nutritional benefits, the world grows increasingly conscious of the environmental impact of consumer choices, and sustainability emerges as a non-negotiable aspect of beverage production.
Zhuang brings to light CP Kelco’s dedication to ecological stewardship, proudly stating, “Our NUTRAVA® Citrus Fiber is the first citrus fiber ingredient on the market to be certified as upcycled by the (American-based) Upcycled Food Association.”
This commitment extends beyond a simple pledge, permeating every facet of their ingredient sourcing and production processes.
Through innovative practices such as upcycling and biomass boilers, CP Kelco minimizes the ecological footprint of its ingredients and sets a benchmark for sustainability in the industry.
The burgeoning interest in non-alcoholic and low-alcohol beverages presents a unique challenge: replicating the intricate textures and mouthfeel of alcoholic drinks. Zhuang addresses this with confidence, revealing:
Recipes are becoming more complex, but our texture solutions are simple.
This simplicity belies the sophistication of CP Kelco’s ingredient solutions, which empower brands to capture the essence of alcoholic beverages in non-alcoholic form, delivering a sensory experience that defies expectations.
As the tide shifts towards plant-based diets, the quest for dairy-alternative beverages that do not sacrifice creaminess or taste intensifies.
Zhuang illuminates CP Kelco’s role, stating, “CP Kelco offers KELCOGEL® Gellan Gum, which can help with both uniform suspension of protein and added nutrients as well as a pleasant mouthfeel.”
As we approach a new era in beverage innovation, Zhuang offers a glimpse into the future, where CP Kelco continues to
break new ground in sensory experiences.
“We continue to explore new sensory experiences to help customers target textures to meet consumption occasions, generational differences, and health and wellness needs,” Zhuang reflects.
This forward-looking perspective ensures that CP Kelco remains at the forefront of the industry, responding to current trends and shaping the future of how beverages are crafted and experienced.
With CP Kelco’s pioneering solutions and visionary approach, the beverage industry is poised to enter an era where every sip is an adventure, a discovery of new realms of sensory delight. The promise of this future is not just exciting—it’s transformative, heralding a new chapter in the art and science of beverage creation.
In an exclusive conversation with Naima Boutroy, Global Packaging Technical Support at Sidel, we delve into the intricacies of beverage preservation that go beyond mere flavors.
At the heart of the beverage experience lies the nuanced interplay of texture and mouthfeel, aspects that are as crucial as taste itself.
Boutroy, a veteran in PET bottle development with tenure at Sidel since
1986, shares her profound insights on pioneering packaging solutions. Under her guidance, Sidel has embarked on a mission to not only safeguard the delicate balance of a beverage’s texture and mouthfeel but to do so through innovative, sustainable practices.
Sidel’s advancements are reshaping the beverage landscape. It ensures that each sip delivers an experience true to its intended essence, proving there’s more to beverages than meets the taste buds.
How is Sidel innovating in packaging materials to preserve texture and mouthfeel in beverages? Can you elaborate on any specific materials or technologies that are particularly effective?
PET is widely recognised as a packaging material that preserves beverages, their texture and mouthfeel.
To further extend the barrier performance of PET, Sidel has developed Actis (Amorphous Carbon Treatment on Internal Surface) a pioneering plasma coating technology. The coating is deposited inside PET bottles improving the protection of carbonated soft drinks (CSDs), beer and oxygen sensitive beverages like juices or teas, so it can increase shelf life while preserving its freshness.
In addition to our dedicated Actis technology, we work closely with our suppliers to utilize additives to create packaging options with advanced barrier features.
Sidel is also widely known for its expertise in aseptic technologies, traditionally used for beverages such as liquid dairy products, juices, nectars, soft drinks, isotonics, and teas. These products require a high level of care to preserve their organoleptic properties and extend shelf life.
Could you explain the role of barrier properties in packaging and how Sidel’s solutions enhance these properties to maintain the quality of beverages?
Packaging barriers preserve the product integrity and guarantee the nutritional and organoleptic properties of the beverage. Similarly, they prevent CO2 loss, avoid product oxidation and minimize water vapor escaping from the product – this all helps to preserve drink texture and mouthfeel. Barriers can also protect the product from the light to secure its quality.
Sidel has developed a suite of customised barrier solutions adapted for beverages, including:
The Actis plasma coating barrier technology can increase shelf life by up to seven times for carbonated products and thirty times for oxygen-sensitive beverages such as JNSDIT (juice, nectars, soft drinks, isotonic, and teas). Depending on the product type, bottle weight, and size, it can also improve the vapor water barrier by three times.
We also work closely with our suppliers to develop solutions:
• protecting against light for liquid dairy products using mono or multi-layer bottles and sleeves;
• within bottles with new additives for use on our aseptic equipment.
How does Sidel balance the need for sustainable packaging with the requirement to preserve beverage texture and mouthfeel? Are there any challenges or breakthroughs in this area?
At Sidel, we’re committed to ensuring packaging complies with new worldwide
regulations, including the European Packaging and Packaging Waste Regulation.
Our emphasis is on preserving product integrity while enhancing packaging circularity and reducing greenhouse gases.
PET is already compliant with the circular economy, yet to reach carbon neutrality, lightweighting and recycled PET play an important part. At Sidel, when developing new packaging solutions that are 100 per cent compatible with rPET and utilise lightweighting to create sustainable bottles which offer a long shelf life and preserve texture and mouthfeel.
Sidel is also supporting beverage manufacturers to recyclable design packaging. In June last year, we launched our RePETable™ offer, the 360° one-stop shop for recycled PET, it supports secure bottle production efficiency and quality whatever the rPET resin percentage, and the industry in developing designs for recycling packaging.
With the RePETable™ offer, we’re committed to creating a virtuous closed-loop process for food-grade rPET bottles, which will help grow the market for recycled PET further in the future.
To establish a true closed-loop process for rPET bottles, this also means to design the primary packaging with the view of making it easily recyclable. Through our RePETable™ offer, we aim to support robust primary packaging circularity by helping the market innovate with new materials for primary packaging
(closures, sleeves, glues, labels, additives and colouring…) while ensuring they are designed-for-recycling. For this, we leverage a unique asset, our small-scale PET recycling pilot line that recreates every step in the recycling process.
How does the shape and design of a package influence the preservation of a beverage’s texture and mouthfeel? Are there specific designs that Sidel recommends for certain types of beverages?
PET offers bottle manufacturers greater creative freedom to create iconic shapes. Importantly, elements of the bottle design, such as wall thickness, the sealing system, and bottle shape, ensure freshness and impact the beverage’s mouthfeel.
At Sidel, we use our unique expertise to help producers identify the optimum wall thickness, neck size and bottle weight for their requirements.
For aseptic applications, we can also advise on the most suitable sealing design. In addition, based on our long experience, we can also recommend the most suitable additives to PET bottles to further enhance barrier protection for oxygen and light and preserve CO2 content.
Can you discuss any innovative techniques or technologies Sidel is using or developing to extend the shelf life of beverages without compromising their texture and mouthfeel?
Sidel uses cutting-edge technology to help producers extend the shelf life of beverages without compromising on the mouthfeel. This is especially true within the aseptic drinks sector.
Unlike traditional methods, our Aseptic Combi Predis incorporates dry decontamination, ensuring the production of a commercially sterile product filled in a sterile environment, all within a sterilised package.
Sidel’s unique PET aseptic filling solution with dry preform decontamination ensures product integrity, production flexibility, cost efficiency, and sustainability.
Since it is simpler to decontaminate the preform rather than the blown bottle, Sidel patented this unique technology - Sidel Predis™ - which uses hydrogen peroxide mist to sterilise the preforms.
Sensitive drinks can be affected by various factors when they are packaged - micro-organisms, light, oxygen and temperature. When Sidel’s scientific expertise on beverage packaging and industrial production is involved early in a new product packaging project, producers are able to optimise bottle performance while ensuring product safety and quality.
The end result is reliable, simple and safe aseptic beverage production in PET bottles, ideal for products distributed at ambient temperature. Additionally, it can help to lengthen shelf life and reformulate more sensitive beverages that would otherwise need added preservatives to maintain food safety.
How does Sidel’s packaging technology consider consumer perception, especially regarding the feel and taste of beverages? Are there any studies or feedback that guide your design decisions?
End user satisfaction drives the entire design and production process. At Sidel, we reproduce the consumer experience through sensory tests to ensure beverage quality, taste, and mouthfeel remain as desired.
Our bottles are stored in replica storage, as seen throughout the supply chain, and our dedicated sensory specialists conduct tests to ensure the beverage’s organoleptic characteristics remain unaltered.
Could you provide examples of how Sidel collaborates with beverage producers to tailor packaging solutions that maintain their products’ desired texture and mouthfeel?
We are able to support customers from an early stage in the development of new products, from concept to delivery. Our packaging experts will help define the best bottle shape, combining creative and technical skills to achieve a standout pack with the desired user experience.
Ferrarelle Società Benefit, one of the largest mineral water producers in Italy, partnered with Sidel to install its first aseptic line at its Boario plant to produce its product range of Vitasnella ‘Le Linfe’ functional water and teas. The installation of Sidel’s Aseptic Combi Predis was essential for ensuring a highend taste experience, product integrity, and a long shelf life.
The company utilised its Predis™ dry preform decontamination solution—a
safe, hygienic, and cost-effective way of packaging a variety of sensitive beverages.
As a result of this solution, Boario’s line can handle two different bottle formats, 0.5 litres and 1.25 litres, and can produce 18,000 bottles per hour. In addition to this efficient production process, the final consumer can satisfy their thirst with a high-quality tea beverage.
What advancements in sealing technology is Sidel implementing to ensure the integrity of beverages, particularly in preserving carbonation and preventing oxidation?
Sidel works closely with third parties that design sealing technologies to provide the best possible solution for each of our customers. For sensitive products, Sidel delivers a unique protocol of microbiological tightness to ensure product safety. This protocol is widely recognised and used by cap suppliers and beverage producers to validate their sealing design.
Looking towards the future, what trends or innovations in packaging does Sidel foresee as pivotal in further enhancing the preservation of beverage texture and mouthfeel?
There is no doubt that sustainability has been the driving force behind bottle design in recent years, not least because of new packaging regulations such as the Packaging and Packaging Waste Regulation and Single-Use Plastic (SUP) Directive, which have had a huge impact on the sustainability practices of the packaging manufacturing industry.
At Sidel, we’ve introduced specific solutions to help beverage manufacturers reach their sustainability goals. For example, our bottle lightweighting expertise has supported the dairy market in reducing bottle weight by up to 29.4 per cent (for 1L bottle in EU going from 35g to 24g), and our advanced blow moulding process has enabled the use of rPET resin. Innovative mould technologies and dedicated bottle design has assisted manufacturers in utilising a high-end bottle made from 100 per cent rPET, and our experts have also supported producers to embrace returnable PET and glass.
As the dialogue with Naima Boutroy unfolds, it becomes evident that Sidel’s commitment transcends mere preservation; it’s about enriching the beverage journey with an impeccable focus on texture and mouthfeel.
This innovative approach signifies a shift in the industry’s narrative, highlighting sensory dimensions’ importance beyond flavor. Sidel’s technological prowess and forward-thinking strategies herald a new era where every sip of a beverage is a harmonious blend of quality, sustainability, and sensory delight.
By championing the cause of texture and mouthfeel, Sidel is redefining packaging norms and setting the stage for a future where beverages are celebrated for their comprehensive sensory profiles, offering consumers an experience that truly resonates with the essence of the drink.
Naima Boutroy holds the position of Global Packaging Technical Support at Sidel. Based in France, she has led PET bottle development since 2007: within her global responsibilities, a specific focus is placed on solutions for sensitive products, such as packaging and
preform performances, barrier packaging solutions, recycling. Having worked for Sidel since 1986, Naima has been holding various positions including R&D Project Manager and Manager of Liquid Package Interaction (LPI) laboratory.
A French national, she holds a Ph.D. in Physics, and a Master’s Degree in Chemistry & Physics.
Bangkok has always been known for its lively party scene, where anything goes— from wild street parties to clubs that never sleep, and yes, even occasional encounters with elephants. But as much as backpackers love a good beer, there’s a new trend in town.
A fresh wave of cocktail makers is bringing a touch of class to the city’s nightlife, elevating it to a whole new level. Nestled in the heart of the city, F*nkytown is more than just a bar; it’s a culinary and cocktail journey that challenges traditional notions of flavours and textures while championing environmental consciousness.
When we first conceived of the idea of F*nkytown, we envisioned a space that transcended the ordinary. We wanted to create a space where the bar and kitchen work harmoniously together, each enhancing the other’s offerings.
It’s all about bringing people together in a cohesive environment that exudes funkiness, and creates an immersive journey for every customer who walks through our doors. Texture plays a pivotal role in our cocktail alchemy, with our team employing a number of techniques to achieve depth and complexity. From fat washing and infusion to aeration and emulsification, each method is employed to enhance the drinking experience. By manipulating ingredients in innovative ways, we create cocktails that transcend the boundaries of convention.
Central to our approach is the Funkiness Scale—a unique innovation that guides our guests through the diverse range of flavours and textures offered. From subtle nuances to bold expressions, each cocktail is carefully calibrated to deliver a sensory journey that’s both exciting and immersive. This scale serves as a roadmap, allowing guests to explore our eclectic repertoire with confidence and curiosity.
Melon Cream Soda vanilla, Roku gin, Midori, Campari,tonic, melon sorbet Som Tum som tum cordial (spicy), Roku gin, fish sauce caramel, honeyed wine, dried shrimpTake, for example, our Melon Cream Soda—a whimsical creation that marries the nostalgia of a childhood favourite with the sophistication of artisanal craftsmanship. The cocktail features a fusion of flavours including vanilla, Roku gin, Midori, Campari, and tonic, all layered beneath a dairy-free melon sorbet. As the sorbet melts with each sip, it transforms the texture and flavour profile, revealing new dimensions of taste.
With a funk level of 1, it’s a playful twist that highlights the unique fusion of ingredients and our commitment to creativity.
For those seeking an even bolder flavour adventure, the Som Tum is another creation that boasts a funk level of 5, featuring a spicy som tum cordial paired with Roku gin and a dash of fish sauce. Balanced with hints of caramel, honeyed wine, and dried shrimp, this daring cocktail promises a symphony of flavours that push the boundaries of traditional taste. Besides our aim to bring funk to Bangkok, one of the cornerstones of our philosophy is our commitment to sustainability. We’ve implemented a closed-loop system that repurposes ingredients, such as turning spent citrus peels into flavourful stocks and cordials. Additionally, we’ve found inventive ways to utilise kitchen scraps, like transforming discarded sourdough croissants into a rich syrup for cocktails. By prioritising local and seasonal ingredients, such as wild foraged honey and tea sourced from farms in Thailand, we not only celebrate Thailand’s culinary diversity but also support local producers and reduce our carbon footprint. Our dedication to sustainability
extends beyond the bar, with careful consideration given to every aspect of our operations. It’s not just about crafting exceptional drinks; it’s about doing so in a way that respects and preserves our environment for future generations.
Looking ahead, we’re poised to embrace emerging trends in cocktail crafting, with a focus on immersive experiences that engage all the senses. As we continue to push the boundaries of creativity and innovation, guests can expect to embark on a journey of discovery, where every cocktail tells a story and every sip is an adventure.
Going on a journey to explore the roots of coffee took me on an adventure from Singapore to Indonesia. The adventure begins in the bustling heart of ofi’s office, where the culmination of coffee sourcing, processing, and taste refinement efforts takes place.
Here, amidst professionals dedicated to the craft, one gets the first taste of the
end product: a coffee that encapsulates the essence of its origin, the skill in its processing, and the art in its brewing.
This initial tasting transcended beyond enjoying a cup of coffee. It gave me a full understanding of the story it tells — a story that we’re about to trace back to its very beginning.
After the enlightening experience at ofi, the journey turns more intimate as we meander through the streets to visit specialty coffee shops. Each shop offers a unique interpretation of coffee, highlighting the versatility and rich flavor profiles that can be achieved.
These establishments, run by passionate baristas and coffee aficionados, serve as bridges between the final product and its origins. They often source their beans from specific farms, including those in the picturesque mountains of Aceh Province, ensuring that each cup carries a piece of the story from the soil to the sip.
The conversations here are rich with tales of sourcing, the importance of sustainability, and the art of coffee making, setting the stage for the next leg of our journey.
The call of the coffee farm in the remote mountains of Aceh Province beckons, promising a deep dive into the beginning of coffee’s journey. The travel to Aceh is a long one, marked by anticipation and the scenic beauty of Indonesia.
Upon arrival, the lush greenery of the coffee plantations stretches out as far as the eye can see, a stark contrast to the urban environments where we began our adventure.
Here, in the tranquil highlands, coffee cherries thrive in the rich volcanic soil, nurtured by the hands of skilled farmers who have been guardians of these lands for generations.
Walking through the coffee farm, the connection between the land, the people, and the coffee plants becomes evident.
The farmers share their knowledge and passion, explaining the meticulous care that goes into cultivating the cherries, the importance of harvesting at just the right moment, and the traditional methods used to process the beans.
This direct interaction with the source provides a profound understanding of the complexities involved in coffee production, the challenges faced by farmers, and the impact of environmental factors on the crop.
As we delve deeper into the narrative of tracing coffee’s journey from the final cup back to its roots, ofi’s commitment to sustainability becomes a central theme, illuminating the path from the bustling office to the serene mountains of Aceh Province. This commitment is not just a part of the corporate ethos but a palpable force in how they interact with the world of coffee, particularly in their engagement with the coffee farmers.
ofi’s approach to sustainability is holistic, focusing not just on environmental aspects but also on the social and economic well-being of the coffee farming communities. This commitment
is evident in their direct engagement with the farmers in Aceh Province, where they go beyond mere transactions to foster genuine partnerships. ofi recognizes that the cornerstone of sustainability in coffee production lies in education and empowerment.
Hence, they invest in comprehensive training programs for the farmers, covering best practices in sustainable agriculture, water management, and soil conservation. These programs aim to enhance crop yield and quality while ensuring that farming techniques contribute to the health of the land rather than deplete it.
Moreover, ofi’s sustainability efforts include initiatives to improve the livelihoods of coffee farmers and
their communities. Understanding that economic stability is crucial for sustainable practices to take root, ofi works to ensure fair compensation for the coffee produced.
They also support projects aimed at community development, thereby reinforcing the link between sustainable coffee farming and the community’s overall well-being.
By engaging and educating coffee farmers, ofi is pivotal in promoting sustainable practices within the industry. This commitment is a testament to their understanding that the future of coffee— its quality, availability, and the health of the ecosystems it comes from—depends on the choices made today.
Through these actions, ofi contributes to the preservation of the environment and ensures that the coffee industry can thrive for generations to come, making sustainability an integral part of the journey from bean to cup.
The journey from ofi’s office to the specialty coffee shops and finally to the coffee farm in Aceh Province is a narrative of discovery, appreciation, and connection. It’s a story that highlights the journey of coffee from bean to cup, emphasizing the importance of each step in the chain and the collective efforts required to produce the coffee we cherish.
This adventure into the world of coffee deepens our appreciation for the beverage and fosters a greater understanding of the global community involved in bringing it to our tables.
