Fruit 5 2011

SEPTEMBER/OCTOBER
Process Technology Flavours & Ingredients Packaging Business News
www.fruit-processing.com INTERNATIONAL JOURNAL FOR THE FRUIT PROCESSING AND JUICE PRODUCING INDUSTRY
THINK FRUITY. THINK DHLER.

Fruitful potential for your business.
ANUGA 011 12.10.2 ne, 08. A010 Colog d tan Hall 8, S eviale BRAU B 11.11.2011 . erg, 09 Nuremb 1, Stand 303 Hall e FI Europ 2.2011 1.01.1 9.1 Paris, 2 , Stand E37 Hall 1 fairs! us at the ase visit Ple
Still Drinks may not be the largest category in terms of volume, but they are growth leaders. Outstanding natural colours and avours, functional ingredients and delicious fruit cells form the basis of Dhlers diverse Still Drink product concepts. For you that means: products with excellent price/performance potential outstanding avours even at low juice content levels high growth rate ability through ne tuned product concepts

We deliver one-stop solutions from rst product idea to fruit juice concentrates, functional ingredients, high cloud emulsions and natural colours, right through to all-in-one compounds. We will bring your Still Drink concept to life. Interested? Get in touch with us!
Riedstrasse 64295 Darmstadt Germany mailbox@doehler.com www.doehler.com Phone + 49 6151 306-0
5/2011
Congress for the International Fruit Juice and Beverage Industry
International Fruit World (IFW) Congress at Anuga FoodTec 2012

IFW is the congress for the international fruit based beverage industry in cooperation with the publishing house confructa medien. IFW 2012 congress will be hosted in conjunction with Anuga FoodTec Expo 2012 in Cologne/Germany and is scheduled to be held on 27-28 March 2012.
Global Beverage Markets No Future for Juices?

27-28 March 2012, Cologne/Germany
EDITORIAL
INTERNATIONAL MARKETS AND MEETING POINTS

As we write this, the worldwide financial markets are concerned about the Eurozone, be it the situation in Greece, in Italy or in Spain. A core concern over the high levels of government debt in the eurozone is how they will affect the banking sector. The fear is that other nations, such as Spain and Italy, may ultimately be forced to follow the Greek lead. The manufacturers of juices and soft drink must remain as on the ball as possible, even though they are all affected by this economical set-up. Higher energy cost, less raw material available for processing and in any case for higher prices are the next hurdles to be taken. Consumers are bombarded with an overload of nutritional advice and product marketing be it from magazines, TV-shows, and product marketing. One of the key dynamics shaping the future of food and drinks in the 21st century is the growing linkage in the global economy between the different aspects of food and health. Health claims have become one of the most time-consuming and challenging aspect of functional drinks. Health and wellbeing continue to shape consumer choice in this market, with juice in particualr benefiting from consumer interest in more natural options available. A visit to ANUGA, the worlds leading food fair for the retail trade and the food service and catering market, taking place from 8th to 12th October 2011 in Cologne/Germany is a must go for all involved in product development. Dont miss out the Drinks Trend Forum at Anuga where every day of the trade fair between 11.00 a.m. and 6.oo p.m. barkeepers invite you to innovative cocktail creations. Only a few weeks later BRAU BEVIALE will open its doors in Nuremberg/ Germany. The leading fair for the international beverage industry this year will focus on technology. Read more on exhibitors and their show-cased products on page 209 in this issue. I wish you an informative stay at these places where the future of the beverage sector will be shaped, Yours
Evi Brennich, Publisher evi.brennich@fruit-processing.com
September/October 2011
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No 5/2011
September/October Volume 21
EDITORIAL
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Fruit Processing Using Thin Film Technologies read more on p. 182
Fruit Processing Using Thin Film Technologies

L. Skaliotis
182
PROCESS TECHNOLOGY The Rheology of Smoothies

DR J Zacharias
188
INGREDIENTS Healthy Fruit Shots - Snacking with Healthy Benfits

D. Wolfstdter
194
INGREDIENTS Extracts Meet Fruit Juice

O. Hehn
196
The Rheology of Smoothies read more on p. 188 PACKAGING Beverage Cans: Tailored Solutions for Different Market Needs
W. Jung
199
QUALITY ASSURANCE Heatlthy and Delicious Drinks 202
PACKAGING Fruit from the Tap Healthy Fruit Shots Snacking with Healthy Benfits read more on p. 194 206
EVENTS Brau Beviale 2011: Creative Thinking Certainly Allowed MARKET PRICE REPORT IFU NEWS BUSINESS NEWS BUSINESS CONTACTS IMPRINT & PEER REVIEW 209 215 220 222 225 227
Extracts Meet Fruit Jucie read more on p. 196
INSERT NOTICE: WORLD OF FRUIT PROCESSING
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the leading international magazine for the fruit processing and juice producing industry
FRUIT PROCESSING is the leading international magazine for the fruit processing and juice producing industry, published 6 times a year by confructa medien GmbH. FRUIT PROCESSING provides you with information about innovative technologies for the manufacture and marketing of fruit juice, concentrates, fruit based beverages, purees and fruit preparations. The editorial features cover from A-Z: Analytics Business News Fruit Juice Product Development Ingredients Markets Trends Market Prices Report Processing & Packaging Technology Safety Issues If you would like to receive your own issue, apply today by visiting www.fruit-processing.com or send an e-mail: reader@fruit-processing.com
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PROCESS TECHNOLOGY
FILM TECHNOLOGY FRUIT PROCESSING SPINNING CONE COLUMN
FRUIT PROCESSING USING THIN FILM TECHNOLOGIES

Leon Skaliotis
Fotolia
The processing of fruit products can benefit through the use of thin film technologies such as the Spinning Cone Column and Centritherm evaporator from FT Technologies. The short residence time and low temperatures used ensure that heat sensitive or viscous products can be processed with little to no damage to colour, flavour and functional properties. Fruit processors around the world are looking at techniques to differentiate their final product in todays competitive market. FT Technologies is assisting them in differentiating their product for todays demanding consumers. The FT Technologies product range that includes the Spinning Cone Column aroma recovery system and the Centritherm evaporator both use thin film, short residence times and low temperature to ensure that high product quality is maintained. SPINNING CONE COLUMN (SCC) The SCC is an aroma recovery column that consists of a vertical stainless steel column, through which stripping steam removes volatile compounds. Liquids or slurries can be processed and the system can operate under vacuum if required.. The product stream is fed from the top and passes over a series of spinning and stationary cones in a thin film (1mm). Steam enters from the bottom and removes the aroma from the product stream as it passes in the opposite direction. Control of various operating parameters allow the user to recover a final desired aroma without the need for further rectification. The residence time inside the SCC is only 25 seconds. This means that the aroma stripped
product is not damaged in any way and can be used in downstream processing. Due to the centrifugal nature of the column, viscous products such as mango and banana pulp can be processed through the SCC. APPLICATIONS OF THE SCC Tropical fruits including mango, banana, guava, passion fruit, kiwi fruit and pineapple are successfully processed using SCC technology. Several common factors emerge when considering the recovery of aroma from tropical fruits. For example, it is generally found that the volatile compounds responsible for fresh characteristics of tropical fruits, which differentiate an average quality flavour from an exceptional flavour, are particularly heat sensitive. Therefore the operating temperature for tropical fruits tends to be lower than those used for recovering aroma from red berry fruits such as strawberry, blackcurrant and raspberry or from citrus fruits. The ability to operate the SCC at a wide range of operating temperatures while still efficiently recovering the volatile compounds is therefore particularly important in the context of tropical fruit processing. Another common feature is the viscosity of tropical fruit purees. In order to collect the best possible flavours it is necessary to extract them as early as possible. This means using the SCC at the earliest possible place in the process and normally means that the feed material to the SCC is highly viscous. Obvious examples are banana and mango where the viscosity range is 2000 to 4000 cP. The photograph below shows some mango puree that is fed to a
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commercial SCC plant and illustrates visually the type of product viscosity that can be successfully handled in the SCC system. In this photograph the surface is nearly vertical, showing the viscosity of the puree. In addition to high viscosity the suspended solids level at these early points of application will also be relatively high and such materials may also contain large fruit pieces with critical dimensions in the range of up to 1 cm. In the production of aseptic banana puree or juice. The puree is processed in the SCC at the earliest opportunity and before any other heating stages. In addition to recovering high quality aroma the SCC working under vacuum also deaerates the aroma stripped puree and so removes the requirement for the deaeration as a separate stage. On other tropical fruits where deaeration is not already used the introduction of the SCC for aroma recovery has led to improved colour stability because of the removal of oxygen so early in the process. The stripped banana puree is returned to the standard process for enzyme treatment, and sterilisation as necessary while the recovered banana aroma can be returned, undamaged, at the end of the process via cold sterilisation (achieved by a membrane filter). CITRUS INDUSTRY applications are many and include: The recovery of aqueous aroma fractions from juices such as orange, lime, grapefruit The production of peel oil by processing a slurry of peel and water through the SCC. Additionally, emulsion and waste streams from juice processing can be put through the SCC to recover the peel oil Oil and aroma recovery from whole milled fruit such as lime and lemon Oil removal from single strength juice. The SCC can improve the
shelf life by reducing the oil concentration in freshly extracted juice to a desired level of less than 200ppm. Oil and flavour reduction of mandarin juice for blending with other juices Removal of undesired flavours such as fermentation and process derived flavours. Aroma recovery from juice condensate. The SCC can be used to efficiently collect and concentrate aroma compounds contained in product condensate (typically derived from evaporation processes) or essence from evaporatorlinked essence recovery systems when concentrating fruit juices and extracts. For example, when concentrating Apple water phase the focus for many processors is on the concentration and retention of the key compound trans2-hexenal. Although other compounds of importance for a complete apple aroma are also well known, trans-2-hexenal is particularly desirable as it pro-
Safety for sensitive products aseptic filling with krones. www.krones.com
Brau Beviale 2011 Nrnberg, 09 11 Nov. Hall 7A, Stand 206
PROCESS TECHNOLOGY
Fig. 1: SCC column arrangement all figures FT Technologies
Fig. 2: Mango puree as processed in the SCC
Fig. 3: Centritherm evaporator cone showing feed nozzle, flow of product film and concentrate collection paring tube. (Courtesy of FT Technologies)
vides the typical green note. SCC technology is used commercially to concentrate 150-fold apple aroma that was obtained during concentration of apple juice using a typical evaporator-linked aroma recovery system. If higher concentrations are required it is possible to reprocess aroma recovered from the fruit puree or juice on the SCC to re-concentrate. This process will yield aroma that will be 1000 to 5000 times concentrated to that in the feed. For some fruit, it is possible when re-concentrating that essence oil (a separable phase consisting of aroma compounds that have exceeded their solubility limit in water) is produced. These FTNF (From The Named Food) clear distillates guarantee maximum flavour entrapment and ensure that the character of the distillate mirrors the original fresh food. As the distillates are concentrated they can be added to other products at varying dosage levels depending on the desired flavour intensity required. For example, dosage levels of 0.05% to 0.2% of mango, banana and kiwifruit are often used to provide authentic, well balanced and fruity fresh notes to various beverages. Centritherm evaporator - The Centritherm centrifugal evaporator from FT Technologies continues to be the evaporator of choice for heat sensitive, viscous and high value products where colour, functionality and flavour are important.
The product film in the Centritherm evaporator is spread centrifugally on a rotating heated surface. The heat transfer areas are spinning cones: the inside surface is the product side, and the outside surface the steam side. A feed nozzle distributes the liquid onto the innermost part of the conical surface where it spreads under the influence of centrifugal force, forming a thin film as it moves towards the lower edge of the cone (Figure 3). A film thickness of less than 1mm and a heat contact time of approximately 1 second on the heat transfer surface are achieved. The centrifugal nature and thin film technology of the Centritherm evaporator means that higher concentrations can be achieved than other evaporators. For example, pineapple juice can be concentrated from 12oBx to 70oBx in a single one second pass through the system. Commercially the Centritherm evaporator is used to concentrate pineapple juice to 87oBx in two passes. This superconcentrate then goes directly to an extruder to manufacture a chewable fruit strip that contains only pineapple juice. No added colour, flavour or sugar is added to this product making it an ideal childrens snack. A similar process can also be conducted for other types of fruit. The design of the Centritherm evaporator provides a host of advantages that benefit the producers of heat sensitive and high value fruit concentrates. These include:
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One second heat contact time for minimal heat damage to the product. A normal operating temperature of 50 C for product making it gentle enough to concentrate fruit functional ingredients such as vitamins, polyphenols and anthocyanins with minimal to no degradation. A very small hold-up volume within the unit. For example, the largest Centritherm evaporator that can evaporate up to 5000kg/hr has a hold-up volume of only 7 litres! A range of evaporation capacities spanning 50kg/hr to 4800kg/hr for continuous processing. Flexibility. The Centritherm evaporator allows various products to be processed on the unit as conditions such as product feed flow, product temperature and steam temperature can all be varied depending on the product and the result required. Small footprint. The smallest unit has a footprint of approximately 1 square metre allowing it to fit in any plant facility. The largest unit is only 3.5 metres tall meaning few if any structural building changes are required. CENTRITHERM APPLICATIONS In a triangle test for orange juice between a plate evaporator and the Centritherm evaporator the tasters readily found a difference between the concentrates from the two evaporators. The concentrate from the Centritherm evaporator was significantly preferred in each case, and was also considered to be closest to fresh juice in flavour1. These results demonstrate the favourable effect of short residence time since the extent of heat damage to quality was greater in the plate evaporator than in a single pass in the centrifugal evaporator. In further comparison tests that were conducted that looked at the performance of commercial evaporators in processing juice it was concluded that the order of decreasing quality in the concentrates also has to do with the retention time in the evaporators. That is to say, it is not only low temperature that produces a great product, it is also a short retention time of the product within the evaporator! Along with the growth in the functional drinks market, all indications are pointing to the fact that colours derived from natural sources will shortly overtake synthetic alternatives. Natural colours originally lost their appeal when synthetic colours arrived on the scene, as they provide less consistency, heat stability and colour range than their chemical alternatives. However, consumer awareness of the link between diet and health has produced a trend towards more clean-label products. Natural colourings are back in fashion. The Centritherm evaporator is playing a part in the production of natural colours due to its low thermal impact.
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Quality in Line.
GEA Process Engineering
Nuremberg, 09 11 November
Hall 7 / Stand 602
GEA TDS GmbH
Am Industriepark 210 21514 Bchen Germany Phone +49 4155 49-2200 Fax +49 4155 49-2724 geatds@geagroup.com www.gea-tds.com
PROCESS TECHNOLOGY
Raw materials processed on a commercial scale include blue green algae, various oleoresins, beetroot, carrot, blueberry and more. For a recent customer application, the Centritherm evaporator, proved instrumental in allowing the customers carrot juice to be concentrated to 65oBx. The customer had tried this with his falling film evaporator but the product produced was not approved by his Japanese client. This was due to the product not passing colour and flavour specifications once it was diluted back to its original concentration. The 65oBx product produced by the Centritherm evaporator was approved resulting in huge savings for the customer in regards to storage, packaging and shipping. In the particular example of blueberry processing, blueberries are often processed into juice or juice concentrates for subsequent use in beverages, syrups and other food products. Various studies have been undertaken illustrating how changes in anthocyanin pigments during processing affect colour quality of the final product. In a study by Skrede et. al. (2000), frozen blueberries were processed into juice and concentrate and the changes in anthocyanin pigments and polyphenolics (cinnamates, procyanidins, flavonol glycosides) were monitored. The study found that polyphenolic and anthocyanin losses were relatively low when pasteurised single-strength juice was concentrated through the Centritherm evaporator to 73.5o Brix.2 In regards to the concentration of Super Fruits such as Acerola a higher yield of Vitamin C (20 % more) was retained in the concentrate when processed through the Centritherm evaporator compared to a falling film evaporator. These results continue to prove that the short thermal profile of the Centritherm evaporator make it the evaporator of choice for heat sensitive products. The other major benefit is that the centrifugal properties allow it to achieve concentrations higher than other evaporators with minimal to no damage to colour and functional properties. For some commercial applications the Centritherm evaporator is used as a finisher increasing the concentration of product received from other evaporator systems in order to reduce logistics or reduce energy consumption of the drying system since less water has to be removed. SUMMARY The Spinning Cone Column is used to recover high quality fruit aromas from purees and juices. Its ability to handle highly viscous fruit products containing solids is used to advantage in the processing of tropical, citrus and berry fruits. The clear concentrated distillates exhibit no heat damage and can be added at low dosage levels to other products to provide fresh fruity top notes. The Centritherm evaporator is the evaporation unit of choice when concentrating heat sensitive or viscous products. Its centrifugal nature at low temperature and with one second heat contact time allow it to achieve concentrations greater than other evaporators all with minimal to no damage to colour and functional properties. When Product Quality is important, FT Technologies focus on thin film technology and short residence times is continuing to assist customers in achieving their product quality goals. REFERENCES
1. Casimir, D. J., Kefford, J. F., Low Temperature Evaporation, Division of Food Preservation, CSIRO, Sydney. Vol. 28, 1&2. 1968 2. Skrede, G., R.E. Wrolstad, R.E., and DURST. R.W. 2000 Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries, Journal of Food Science: Sensory and Nutritive Qualities of Food, Vol. 65, No. 2, 2000.
AUTHOR
Leon Skaliotis Sales and Marketing Manager FT Technologies Group Griffith, Australia
www.ft-tech.net
ERRATUM
In the article Intra- and Inter laboratory........(D. Bouissou,UE 999 Pech Rouge INRA, 11430 GRUISSAN, France and F. Thomas) published in Fruit Processing July/August 4/2011: p.138 144, the graphics on page 141 must read as follows : the colours in the legends were inverted during the printing. Blue must be used for TID before hydrolysis , and red for TID after hydrolysis). AUTHORS D. Bouissou, INRA Unit Exprimentale Pech Rouge 11430 Gruissan France www.inra.fr
F. Thomas Eurofins Analytics 44323 Nantes Cedex 3 France www.eurofins.fr
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BEVERAGES PROCESS TECHNOLOGY SMOOTHIE VISCOSITY
THE RHEOLOGY OF SMOOTHIES

SIGNIFICANCE OF THE PHYSICAL PARAMETER VISCOSITY FOR THE PROCESS TECHNOLOGY USED BY BEVERAGE MANUFACTURERS
Dr J Zacharias
Introduction The diversity of different beverages has increased dramatically over the past few years. It ranges from all manner of water products to soft drinks, milk and mixed milk beverages, nectars, fruit and vegetable juices, smoothies and drinkable fruit products. Many of these beverages are also available in alcoholic form or are offered under the name alcopops in addition to the standard offerings of beer and spirits. As the number of variations continues to grow, so too does the diversity of recipes and combinations of ingredients which exert a special influence on the appearance, mouthfeel and therefore flowing characteristics of these beverages. For example, Guerrero et al. (1997) examined the effect of various ingredients on the flowing characteristics of banana puree, while Nindo et al. (2005) described the rheological properties of blueberry puree in process technology applications. Smoothies are another field notable for its great variation, as reported by Weis et al. (2011). Therefore, over the past few years Krones has examined numerous beverages in terms of their physical properties and has analyzed their impact, interrelationships and significance for Krones process technology. Apart from viscosity, the most important physical parameters are density, thermal conductivity, thermal capacity, particle sizes and their distribution, conductance, surface tension, transparency and adsorption capacity, at which point the boundary to the chemical properties is reached [Figura (2002)]. All these parameters are of major importance for the efficient and gentle processing of all types of beverages and their preliminary stages as they pass through the process technology components (heat exchangers, mixers, tanks, pipe lines, pumps, etc.) on their way to the filler. This article considers the impact of one of the most important physical parameters - viscosity - on the process technology used by beverage manufacturers, a parameter which is receiving more and more attention from both the builders and users of the machines involved.
SIGNIFICANCE OF A BEVERAGES VISCOSITY FOR ITS TREATMENT WITH PROCESS TECHNOLOGY Viscosity is basically a measure of a fluids resistance; its opposite is a fluids flowability. Rheology is the science which deals with the deformation and flowing characteristics of materials. It describes everything which flows. The following deliberations will focus on the causes and the hydrodynamic and mechanical-fluidic effects of high-viscosity juices such as fruit juices, vegetable juices and particularly smoothies, which in recent years have moved increasingly into the focus of Krones process technology. Many textbooks deal at length with the fundamentals of rheology [e.g. Mezger (2010), Weipert et al. (1993)]. However, the branches of rheology selected for attention in this article would appear to be particularly relevant in the light of the issues to be addressed. This is underlined by the most important process technology design criteria concerning pressure loss, flow rate, turbulence and heat transfer, all of which are directly or indirectly dependent on dynamic viscosity (eta) through various coefficients such as the Reynolds number, Prandtl number and Pclet number.
Fig. 1: Calculation example: Percentage error in the area of a heat exchanger due to a wrongly assumed viscosity. Calculated for mango juice on the basis of the correct value at 16.0 mPas (dynamic viscosity determined by rotation at 500 1/s in accordance with ISO 3219)
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Steffen (1996) has already described in detail the importance of rheology and its methods for food process engineering. An example can also help to illustrate the immense significance of viscosity for process technology lines. For instance, a deviation in viscosity due to a mistake will result in huge dimensioning errors for heat exchangers, as is evident in Fig. 1. This is caused by wrong assumptions or incorrect selection of physical parameters and data, as in this case of the wrong viscosity. In addition, the viscosity also influences the pressure loss in pipe flows as follows: The pressure loss can be calculated with, where is a function of Re and Re is a function of , and is the density and the mean flow rate in the pipe under examination. If a wrong viscosity assumption is made, the error will be propagated via an incorrectly calculated Reynolds number, which is a measure of the turbulence in a system, to incorrectly calculated flow profiles and patterns and hence to the assumption of incorrect flow conditions with incorrect expectations of turbulence (as is explained in connection with Fig. 6). Incorrect dimensioning of the pipe system and the wrong pump features will be the results. In addition to exerting a considerable influence on the heat transfer in heat exchangers this also has impacts on the dwell times, phase limits and mixing phases in the flows through the process technology lines. Finally, viscosity also has an influence of course on the bottle filling by the filling valve at the end of the process technology chain. A role is played here in particular by the higher pressure losses of the beverages but also by their more viscous flow and flowing limits. The flow characteristics of ketchup is a classic example to illustrate this point. Comparable phenomena can also be found among smoothies. WHERE DO THE CAUSES LIE? The measurement technology used is not the sole source of the errors, but it has a considerable influence. Senge et al. published an essay confirming this point (2004) The following explanation will illustrate what is meant. As a rule, air-bearing rotation and oscillation rheometers (a), mobile rotation rheometers (b) or pipe rheometers (c) are used for taking measurements (Fig. 2). The sensitivity, reproducibility and absolute measurement capability of these instruments decrease in the order they are listed. Also of great importance is the interpretation of the results. It should be noted that if you want to use the data for engineering purposes, a measurement method according
22nd-26th November 2011

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opening time 9.00-18.00 pavilions 9-11-13-15
24th
INTERNATIONAL ENOLOGICAL AND BOTTLING EQUIPMENT EXHIBITION
SIMEI
is the worlds leading exhibition for machinery, equipment and products for
the production bottling and packaging of drinks

register yourself online on: www.simei.it
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to ISO 3219 is required along with a correct measurement. You must also make allowance for the temperature-dependent nature of the measurement and, if necessary, you must use special load cell systems as shown in Fig. 2c. According to Frst (2002) their use is rheologically correct. When considering the fundamentals of rheology and hence of viscosity measurements there is no overlooking the following definition. The model (Fig. 3) explains the definition of viscosity ( with shear rate _ _)
a) Air-bearing rotation and oscillation rheometers (according to ISO 3219)
b) Mobile rotation rheometers (partly ISO 3219 + comparative)
c) Pipe rheometers (purely comparative measurement)
Fig. 2: Sensitivity, reproducibility and absolute measurement capability decrease from a) to c)
Fig. 3: Model of a liquid flowing along a wall
and illustrates with the speed profile fronts a and b the transition from Newtonian to non-Newtonian media and hence the material dependence of the flow curves e.g. using the flow function from Herschel-Bulkley.
Fig. 4: Viscosity curves of various beverages as a function of the shear rate at 20C, measured with systems according to ISO 3219
Models from Casson, Bingham or Ostwald-de Waele are often even better suited for describing the flow curves of juices and smoothies. Common to all the models is that they describe the physical-chemical dependencies of the material systems of the beverages and make it possible to use their material systems for engineering calculations and the configuration of process technology lines. The better the material systems are characterised, the more exact will be the subsequent calculations. For example, it is possible to determine the measurement curves of the various beverages shown in Fig. 4. It is evident that non-Newtonian curves are also displayed in particular by the smoothies. Given the high temperature dependence of the viscosity, a third dimension is needed for the complete description of the data sets. In spite of its importance, this will not be explained here. It should be noted, however, that generally speaking the viscosity decreases as the temperature increases. This is also clear from equations such as that according to Arrhenius-Andrade
Fig. 5: Particle size distribution (Q2) of an exemplary mango-passion fruit smoothie.
(with the activation energy E0, the general gas constant R and the juice temperature T),
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which have also been confirmed for juices [Manish et al. (2007)]. Another phenomenon is the flow limit, i.e. the fact that a fluid does not begin to flow without a specific basic load or basic shear. It is formed on the basis of structural properties and molecular interactions. No high-molecular polymers are used as a rule in the beverage sector, so the cause of structure-forming components must lie in the particle loading. The examination of particle size distributions clearly indicates that as good as all juices and in particular smoothies can be regarded as suspensions in rheological terms. The insoluble, roughly disperse (>1m) elements are made up of all the non-soluble components such as pigments, cells, pumps, fibres, pieces each undamaged but ground. They form mixtures of various heterogeneity. Fig. 5 shows the particle size distribution of a typical smoothie. With their interactions and relative arrangement, these particles of all types make the major contribution to the molecular and structural arrangement and to the formation of agglomerate in the solution of the heterogeneous mixture. The further agglomeration of these agglomerates among each other is possible. A flow limit may form if the free liquid phase is immobilised when the agglomerates settle against each other and if the shear rates are low. The particles form a closed adhesive bridge, which cannot be overcome again until a characteristic tension is applied. The sample does not begin to flow until the flow limit is exceeded and hence the network structure partially destroyed. In addition, several approaches are pursued in an attempt to describe the dependence of the particle loading on the suspension viscosity. The approach according to Einstein
for example includes the particle concentration as a main factor but is valid only for low particle concentrations of specific form. Effects are to be expected in the flow curves of the media and will make themselves felt in both the pipe flows and the filling valves. SIGNIFICANCE FOR THE JUICES OF THE FILLING COMPANIES It is therefore above all the temperature and the shear rate which have great importance for correctly measuring the structural properties of juices and for correctly using their data sets. On the one hand the impact is of eminent importance for the comparative determination
Welcome to FTNF!
Spinning Cone technologies for the manufacture of all your high quality aromas and concentrates
Spinning Cone Column - for avour recovery from fruit and vegetable juices, pulp, puree and waste material.
Centritherm evaporator - for low temperature centrifugal evaporation that preserves avour, colour and functionality.
Acerola, Aa, Blueberry, Carrot, Citrus, Grape, Passionfruit, Peach, Raspberry, Strawberry, Tomato......
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of measurement values for the quality assurance interests of the product developers. On the other hand the absolute measurements of viscosities in particular are indispensable above all for process technology calculations such as the configuration of heat exchangers or other types of hydrodynamic components. From the measurements it is clear that the impact of viscosity can no longer be treated with just a correction factor - the flow curves vary too much for that. Exact curves are obtainable only by exact measurement and must be linked to the lines process technology requirements. They cannot be calculated from recipe elements. They must be determined with a suitable rheometer in the correct measurement area. At the same time the temperature dependence and the shear rate load must be taken into account without fail. No success will be possible without a sound data base of this type. For this reason, the in-house laboratory at Krones AG is specialised in beverage-relevant physical measurements. The following statements are founded accordingly on a broad basis. In rheological terms, juices and juice products are generally either Newtonian or non-Newtonian / structurally viscous media. Generally speaking the following applies: Newtonian, i.e. independent of shear rates, are for example: water, lemonades, milk, beer, many nectars, some syrups, etc. Non-Newtonian are: many juices, multi-vitamin juices, smoothies, slurries, nearly all particle-loaded flows, yoghurts, tomato ketchup, mustard, soups and many more. They are shear-thinning, i.e. h decreases as the shear rate load increases. Most users know and are aware of the significance of the above mentioned temperature dependence. By contrast, the significance of viscosity measurements on shear and its influence on mechanical-fluidic processes in all pipe or gap flows are largely unknown and enquiries in this connection usually meet with incomprehension. This incomprehension also proves that the data basis is missing, as is evident particularly with juices of all types. The relevance of a correct interpretation of the measurement values can be seen in an example calculation for the pipe flows on typical beverage lines and heat exchangers, which move at flow rates of between 1.5 and 2.5 metres per second in nominal pipe widths of between DN 10 to 150. The operating point/range of the lines usually lies within the shear rate window of 100 to 1000 reciprocal seconds (see also Fig. 4). With the mean shear rate for the pipe line transport, this is easy to understand (with V as the flow rate and R V as the radius of the pipe line). When the juices mentioned above as examples are considered, it is precisely here that the greatest differences and fluctuations are to be expected. Making due allowance is immensely important therefore for the process and its configuration so as not to end up having to operate a poorly running line. The example of a pipe flow will be used in the following to illustrate the impacts of various flow functions as well as the influence of flow limits and particle-loaded flows. EFFECTS ON THE PIPE FLOW Completely different flow characteristics may be assumed, or characteristics not found at all, as the result of wrongly measured samples. This is reflected graphically in the flow profiles (Fig. 6) which are presented by way of example. The profiles do not arise on account of laminar or turbulent flow rates but occur in exactly the same boundary flow conditions on account of their different flow functions, i.e. their different rheological material properties. Flow profiles which resemble turbulent piston flows (a) are just as possible in this case as laminar-like, paraboloid flow fronts (b).
Fig. 6: Speed profiles of pipe flows of variously viscous media under identical hydrodynamic conditions: a) Newtonian, b) Structurally viscous, c) With wall sliding, d) With flow limit in the core flow
Numerous other phenomena are possible in addition in rheology. For example, wall sliding effects (c) are possible with high-viscosity and heavily particle-loaded flows. With high-viscosity media the previously discussed flow limit can form a plug (d) in the core flow. In this case the usual turbulent heat transfer takes place only in the more highly sheared outer ring gap. This is very unfavourable for heat transfer into the core because a quasi stationary product - in thermal terms - forms there. No mixing takes place there. It is not until in the next bend, control valve or pump that mixing occurs again. Regarding the importance of flow limits it should be noted that, like plug flows, they are also responsible for higher pressure differences. This flow characteristic is propagated likewise into the filling valve where it can
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lead to notable malfunctions when opening the valve, i.e. during the filling operation as it starts up. WHAT BENEFITS ARE THERE FOR USERS? Most juices and smoothies display non-Newtonian flow characteristics, as is verified by numerous measurements. The awareness of rheologys significance for process technology in beverage production is growing. Therefore, and also because the properties of the beverages are now being described more exactly, it is possible to react accordingly. Krones, for example, has captured these variations in a database, has created and programmed a configuration software for these needs, and has drawn design-related consequences in order to handle exactly these problem areas. The current heat exchanger versions of the VarioAsept and Krones VarioFlash H, J are Krones lines built on a rheological basis. They enable customer-specific requirements to be met with meaningful process technology. LITERATURE
1 Figura L.O.: Lebensmittelphysik: Physikalische Kenngren Messung und Anwendung. Springer Verlag, 1st edition (2004) 2 Frst P.: In-situ Untersuchungen der Viskositt fluider, komprimierter Lebensmittel-Modellsysteme. VDI-Forschrittsbericht, VDIVerlag, Series 3, No. 725 (2002) 3 Guerrero S.N., Alzammora S.M.: Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Pures I. Banana Pure. Journal of Food Engineering 33, 239 256 (1997) 4 Manish Dak, Verma R.C., Jaaffrey S.N.A.: Effect of temperature and concentration on rheological properties of Kesar mango juice. Journal of Food Engineering, 80 (4), 1001 1015 (2007) 5 Mezger Th.: Das Rheologie Handbuch: Fr Anwender von Rotations- und Oszillations-Rheometern. Vincentz Network Verlag, 3rd edition (2010) 6 Nindo C.I, Tang J., Powers J.R., Takhar P.S.: Rheological properties of blueberry puree for processing applications. LWT Food Science Technology, 40 (2), 292 299 (2007) 7 Senge B., Blochwitz R., Bentin S.: Rheologische Stoffwerte richtig bestimmen. Deutsche Milchwirtschaft 7, 256 260 (2004) 8 Steffen F.S.: Rheological Methods in Food Process Engineering. Freeman Press, 2nd Edition (1996) 9 Weipert D., Teuschner H.D., Windhab E.: Rheologie der Lebensmittel. Behrs Verlag, 1st edition (1993) 10 Weis K., Reiaus C., Irmler J., Will F., Patz C.-D., Dietrich H.: Analytical characterization and evaluation of smoothies. Fruit Processing 4 (7/8), 145 154 (2011)
Technologies & Solutions for the Food Industry
FRUIT & VE TA EGETABL ABLES MILK & DAIRY IR R MEAT & SEAFOOD A
BAKERY R & CEREALS CONFECTIONERY ONER R BEVERAGE
AUTHOR Dr Jrg Zacharias R&D Process Technology, Krones AG D-93073 Neutraubling Germany www.krones.com
At the same time
15-19 OCTOBER 2011 www.wds2011.com
INGREDIENTS
FRUIT SHOT HEALTH CLAIMS INGRDIENTS SNACK DRINK
HEALTHY FRUIT SHOTS SNACKING WITH HEALTHY BENFITS

Let s have a break! Let s have a snack! Good taste alone is not enough modern snacks also need to be healthy. For this reason, fruity snack drinks have been following the path to success for several years now. To top it off, Dhler product concepts have come up with something new: along with a delicious fruit sensation, healthy fruit shots offer healthy and functional added benefits. Dhler provides everything from a single source: from the first concept idea through to all ingredients, such as fruit juice concentrates, fruit purees, natural fruit flavours and the right health ingredients. In addition, Dhler advises its customers on how added health benefits can be advertised on the product in accordance with the new EU Health Claim Regulation. they are practical and delicious, while on the other, a high fruit content makes them very healthy. This is the reason that smoothies have been able to boast a true success story in recent years. Dhler healthy fruit shots have been developed from smoothies. As well as the great taste of fruit, they offer consumers additional health benefits and beverage manufacturers new product posi-tioning opportunities in energy, vitality, balance and cell protection, thanks to natural functional ingredients such as caffeine, vitamin C and E and fibre. Dhler Sensory & Consumer Science tested these new Dhler concepts in regard to their acceptance by the end consumer. All four concepts received excellent results. PLAUSIBLE BENEFITS A KEY SUCCESS FACTOR ON THE FUNCTIONAL FOOD MARKET The choice of the right functional ingredients is often a decisive factor in the success of a product. According to a Dhler Sensory & Consumer Science study, consumers prefer products with health ingredients if they under-
WHY CHOOSE SNACK DRINKS? People have been eating snacks for a long time, but until a few years ago, they were still eating snacks significantly unhealthier and higher in fat than today. Consumers are now much better informed about healthy eating. Even though day-to-day stress is constantly increasing and there is no time for the classic three meals a day, they still pay attention to a balanced diet. Fruity snack drinks satisfy this demand perfectly. On the one hand,
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stand the benefit immediately. Health benefits that need to be explained often require a great deal of marketing and communication, while still posing the risk that the con-sumer will not understand them. In contrast, health ingredients that we are familiar with from our child-hood, such as vitamins and minerals, are very plau-sible. However, ingredients such as fibres, which are known for a long feeling of satiety, are also accepted by consumers. ADVERTISING EFFECTS BUT HOW? Health ingredients open the door to practically infinite product possibilities in most countries. In Europe, the new EU health claim regulations mean that the food and beverage industry is being faced with new challenges. The effects of many well-known health ingredients, such as polyphenols or coenzyme Q10, do not have enough scientific support, according to the EFSA. As a result, a large number of claims about health effects have been rejected. Statements regarding nutritional value (content claims), whereby a food contains a health ingredient, are permissible under the specifications of the Health Claims Regulation, however. Health ingredients for which the benefit has not been confirmed can therefore be specified on the packaging and still play a big role as additional emotional benefits in product positioning thanks to their familiarity among consumers. It is recommended to always combine additional emotional benefits with health ingredients for which the health benefit has been confirmed in an appropriate health claim. Vitamin C, for example, has received many health claims. This allows vitamin C to be used in a varied range of product positioning, from beauty, cell protection and immune system through to energy. In order to position food as a beauty product, for example, vitamin C could be combined with tea extracts, which consumers associate with wellness and beauty. Dhler has analysed the various health claims and correspondingly developed a health ingredient portfolio, which allows many different forms of advertising. INTEGRATED SOLUTIONS When developing new products, many factors need to be considered before a product is intro-duced to the market. "We bring ideas to life" describes Dhler's commitment to supporting its customers from the first product idea right through to the final product. This approach in-cludes market intelligence, trend monitoring, the development of innovative products and product applications, advice on food safety and microbiology, food law as well as Sensory & Consumer science.
E ff i c i e n c y Efficiency at its Best
T h e n e w d e c a n te r s e ri e s e n s u r e s The new decanter series ensures that wine and fruit juice producers that wine and fruit juice producers get premium qualit y and high get premium quality and high produc t yields. Thank s to the deepproduct yields. Thanks to the deep pond design, it is setting new pond design, it is set ting new standards in terms of throughput standards in terms of throughput and clarication ef cienc y. Ox ygen and clarication efciency. Oxygen intake is eliminated as far as possible. intake is eliminated as far as possible. The power consumption is The power consumption is e x t r e m e l y l ow d e s p i te t h e b o o s t in extremely low despite the boost in per formance made possible by performance made possible by simply reducing the solid discharge simply reducing the solid discharge diameter. A multifunc tional design diameter. multifunctional design enables exible deployment of enables exible deployment of the machine in changing elds of the machine in changing elds of application. application. I t i s v e r y e a s y to c l e a n a n d c a n It is very easy to clean and can h a n d l e t h e m o s t d e m a n d i n g d u ti e s handle the most demanding duties due to its robust construction and due to its robust construc tion and absolute reliability. absolute reliabilit y. West falia Separator ecoforce: Westfalia Separator ecoforce: Efciency at its Best. Ef cienc y at its Best.
Your direct route to 24 service: Your direct route to 24 / 7 ser vice:

www.westfalia-separator.com www.westfalia-separator.com / service separator. r
AUTHOR
DhlerGroup D-64295 Darmstadt www.doehler.com
Liquids to Value
GEA Mechanical Equipment
September/October2011
BE-2-12-011
INGREDIENTS
FUNCTIONAL INGREDIENTS SPORTS DRINKS SMOOTHIES
EXTRACTS MEET FRUIT JUICE
O. Hehn
Invigorating, relaxing or beneficial Tea and Herbal Extracts have many different functional benefits. Fruit juice manufacturers can advertise the additional benefits offered by their products and, in doing so, set themselves apart from their competitors. Extracts also offer a further benefit to the fruit juice industry: extracts are also attractive as far as costs are concerned against a background of rising prices for raw materials. "There is a growing trend in the direction of added value foods that are also completely natural," according to Oliver Hehn, Marketing Manager at Plantextrakt. "Fruit juice manufacturers, in particular, can score extra customer points with Tea and Herbal extracts. This is because they offer numerous additional functional benefits without any additives or E numbers whatever." Plantextrakt, one of the leading manufacturers of herbal, fruit and tea extracts, offers ideas for many different formulations combining herbs and fruit, as well as black and green tea, for example. DEMAND FOR BEVERAGES CONTAINING THEANINE It therefore comes as no surprise to hear that, according to the Mintel market research institute, the beverage inAll photos: Plantextrakt
dustry alone has launched more than 350 new products containing extracts over the last five years. Extracts made from Nettle and Green Tea are two of the market leaders in the last few years. Oliver Hehn also sees great potential for Green Tea, with its high theanine content, in the future as well. Although theanine is found in all tea plants, a certain amount is lost during the fermentation of black tea. "Green Tea has a calming effect thanks to its high theanine content," the Marketing Manager continues. "We were also able to substantiate this effect scientifically within the framework of our so-called Relax study. The people who were given the test beverage felt more relaxed following the stress test than the people who had been given the placebo beverage."
TAB. 1: EXTRACTS OFFER THE MOST DIVERSE ADDITIONAL FUNCTIONAL BENEFITS. A SELECTIVE OVERVIEW OF THE FUNCTIONALITIES, WHICH MAY BE FAVOURABLY INFLUENCED BY CERTAIN EXTRACTS Indication Energy / Vitality all day Brain Relax / Restoring Antioxidant Sports Extract Ginseng root; Taiga root; Guarana; Mate; Cola Ginkgo leaves; Ginseng root; Grape seed; Green tea leaves Green Tea, Valerian root; Balm mint leaves; Hops Extract; Camomile flowers; Linden flowers Red Fruit Tea (anthocyanins); Hibiscus (anthocyanins); Green Tea extract; Acerola; Grape Seed; Rosemary Guarana seed; Mate leaves; Green tea leaves; Ginseng root; Grape seed; Raspberry leaves; Hibiscus
Tealeaf
Oliver Hehn also regards Guarana and Ginseng extracts as being of special interest to the fruit juice industry. Guarana, a climbing plant with red fruit that is indigenous to the Brazilian Amazon and Venezuela, combats tiredness and boosts the power of concentration. Amazonian Indians are known to have ingested beverages made with guarana paste produced from the seeds for centuries to make use of the cheering and stimulating effects. These effects can be primarily attributed to caffeine or guaranine, whereby the effects vary considerably from those of coffee. This is most probably due to the tannins in Guarana. Ginseng vitalises people suffering from fatigue and feelings of weakness, as well as declining achievement potential and dwindling ability to
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concentrate. The positive effects of ginseng are attributable to its root. With its characteristic, slightly aromatically sharp flavour, this plant has been used as the "essence of life" in China for thousands of years. BE FIT EXTRACTS FOR BODY AND BRAIN Oliver Hehn: "We are therefore offering to the juice based beverage industry many different concepts that improve physical and/or mental performance, as well as focusing on natural Tea and Herbal Extracts. Our ElderberryGinseng fruit juice beverage from the be fit extracts for
TABLE 2: WHICH EXTRACTS GO WITH WHICH JUICES?
Extract Fruit Tea Yellow Fruit Tea Hibiscus Honeybush Ginger Chamomile Flowers Lemon Balm Peppermint Cinnamon Lemon Grass Juice Raspberry, strawberry or grape juice Apple or orange juice Raspberry, strawberry or grape juice Orange juice Apple, orange or multifruit juice Pear or grape juice Apple or pear juice Apple, orange, peach or cherry juice Apple, orange or multifruit juice Apple, orange, lime or banana juice
ther hot or cold water as required, and are calcium stable, Oliver Hehn reports. RICH IN FIBRE Extracts also differ from one another in terms of solubility: a beverage manufacturer can only rule out the possibility of cloudiness occurring by using extracts that dissolve to produce clear solutions. "Not every company is capable of supplying all of the extracts in this form," Oliver Hehn remarks. Plantextrakt is the first company to produce a Baobab extract that dissolves to produce a clear solution, for example. To this end, the European extract manufacturer has established a partnership with the non-profit-making organisation PhytoTrade Africa, which advocates sustainable trade with natural products from Africa. The aim of the cooperative venture is to offer clearly soluble Baobab extract to European food and beverage manufacturers. Oliver Hehn: "The extract is of particular interest for the food and beverage industries. This is because it is rich in fibre, which makes it an ideal ingredient for a health-conscious diet." The fibre content of Baobab extract is about ten times higher than that of a fresh apple.
Ginseng
body and brain concept is one example of a product that has invigorating properties thanks to Ginseng extract. Just 0.3 grams of Ginseng extract per litre of beverage are sufficient to achieve the desired additional functional benefits. The Elderberry-Ginseng multifruit juice beverage is primarily capable of stimulating cognitive skills (brain). Plantextrakt's be fit extracts for body and brain product concept also includes beverages that generate a fast-acting boost of 'energy' or enhance physical performance and vitality over a longer period of time (body vitality), as is promised by the Hibiscus-Rhodiola beverage, a product manufactured on the basis of grape juice, for example. Various different recipes are available to a beverage manufacturer: Compactness and the associated low transportation costs are convincing arguments in favour of extracts in powder form, whereas the advantages of soft extracts are that they do not need to be redissolved and do not produce any dust. If a manufacturer requires pumpable extracts, then we supply them in liquid form. For dry blends, we offer extracts in powder form. If desired, we can supply beverage manufacturers with extracts that meet precise specifications, are soluble in eiSeptember/October 2011
Baobab
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TASTE DIVERSITY GUARANTEED We know that natural Tea and Herbal Extracts can add many additional benefits to fruit juice beverages. At the same time, extracts can also give beverages a rich, natural colour: from yellow via orange, right through to deep red. As a result the desired shade of colour can be achieved by purely natural means, without any additives or E numbers. Furthermore, Tea and Herbal Extracts are also used to add a special accent to the taste of a beverage. "Yellow Fruit Tea, Peppermint, Sage and Cinnamon are often combined with apple or orange juice. Hibiscus, on the other hand, is more frequently found in raspberry or strawberry juice. And Chamomile Flowers are often added to pear juice," Oliver Hahn explains. "But these are just a few of the many possibilities." Virtually tasteless extracts may be used as well. This is of particularly interest to fruit juice manufacturers who only want to take advantage of the additional functional benefits of extracts. "Extracts offer the most multifarious opportunities for fruit juice manufacturers," Oliver Hehn sums up. "In economically challenging times, it is important to present innovations that have not only high product value, but are also interesting in terms of price. Herbs offer a means to achieve this goal. Special combinations of a low juice drink plus Herbal Extracts open up completely new possibilities in this respect: adapted new combinations of juice and herbs can be positioned at a higher level and advertised to a better extent thanks to the use of herbal extracts - while maintaining or even lowering the costs involved. Extracts can lend many positive additional benefits to fruit juice beverages: the beverages from Plantextrakt's be fit concept are capable of heightening mental performance and cognitive skills, for example, or enhancing physical performance and vitality over a longer period.
AUTHOR Oliver Hehn Plantextrakt GmbH & Co. KG D-91487 Vestenbergsgreuth Germany www.martin-bauer-group.com
YOUR PROFESSIONAL JOB MARKET print and online
Personal Sales Service Contact: Cornelia Hebbe

cornelia.hebbe@ confructa-medien.com phone +49 (0) 2634 9235-16 www.fruit-processing.com www.fluessiges-obst.com
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BEVERAGE CANS PACKAGING REXAM
PACKAGING
BEVERAGE CANS: TAILORED SOLUTIONS FOR DIFFERENT MARKET NEEDS

W Jung
As consumer consumption habits evolve, so must packaging. It is undeniable that beverage packaging has large demands made of it, not only must it satisfy the individual needs of a variety of different consumers, but also fulfil any environmental and user friendly concerns they may have. It must also keep the traditional responsibilities that have come to be expected of it, in particular protection of the contents from the damaging effects of light and oxygen, which will provide a longer shelf life for the drink inside as there will be no denigration in the freshness and taste. Due to the continuing need and desire to innovate, over time, the beverage can has become an ideal package to meet ever changing consumer demands; however, the can has also become a strong marketing tool for brands. With 360 degrees of branding and customisation options, brands can design their packaging so that it stands out on the shelf, no matter the position, and differentiate
them from competitors. Considering all this, it comes as no surprise that more and more brands are choosing to package their products in cans. This increasing number means that new markets are being opened up to the aluminium beverage can as new consumers and drinking occasions are being targeted. IDENTIFYING CONSUMER NEEDS Rexam, one of the leading beverage can manufacturers in the world, is dedicated to finding out just what it is that their customers and consumers really want, particularly when it comes to new markets. In order to keep up with rapidly changing consumption habits and consumer demands, Rexam commissioned some in-depth consumer research to be conducted1, which identified six mega-trends influencing purchasing decisions: convenience, health, sensory, individualism, comfort and connectivity. Rexam also analysed the effect age has on purchasing decisions. These included teenagers, young adults, older adults and the over 50s. Each individual age group has their own need and demand to make of packaging, whether this is quick and easy, user-friendly or modern designs, each market must be tailored to. Rexam understands each age group and can help its customers to understand just what each group needs. Rexams research has shown that teenagers are heavily influenced by packaging that has the cool factor. Bright and vibrant designs, mixed with a variety colours, graphics, textures, structures, shapes and materials appeal to this age group. This differs for young adults who prefer designs that affect the senses. Thermochromic inks, which change colour when the drink inside reaches its optimum temperature, is a perfect design for this market. The beverage can market for the older adult generation is one which must cater for at home drinking occasions and for those that see themselves as time pressed. They require designs that will help them to make a quick choice, but also enable them to maintain a balanced
all photos: Rexam
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lifestyle. Senior generations require can designs which are easy to open, as the inability to open a can has the potential for making them feel older than they actually are. These designs are important to keep the older generations engaged with the brand and interested in enjoying the drink inside. On-the-go consumption, safety, convenience and environmental benefits are a concern at all market levels, at all ages. The can design means that all of these concerns can be addressed. They are easy to transport and quick to chill, making on-the-go consumption easy, whilst the shatterproof nature of the can means that safety is not an issue. Cans are 100 per cent recyclable, meaning that the whole of the package can be recycled. This can happen over and over again with no loss of quality in the metal. Cans may also be recycled into a variety of new metal products, from cars and aeroplanes to new cans. Making a can from recycled materials uses up to 95 % less energy than making one from virgin material, supporting the cans credentials as the most recycled drinks pack in the world. ITS ALL ABOUT APPEARANCES NEW MARKETS The design of a can is an important way in which brands can appeal to their target markets, and Rexam offers its customers a large variety of techniques to catch the eye of the consumer. Embossing is a technique which allows Rexam is dedicated to finding new markets for the beverage can, and with more brands willing to try the can as a packaging option, the possibilities seem endless. In the past few years, the can has seen a rise in popularity in the energy drinks market. Energy drinks work well in a can as they can be chilled quickly, they are convenient to keep in a sports bag and they keep the drinks inside cooler for longer something which is important to those who have just finished exercising. There has also been a shift in the wine industry away from traditional ways of packaging wine, to embracing the beverage can. Wine in cans is a new packaging option that is very popular amongst younger wine drinkers, as it not only allows them to enjoy wine in new places, at the park with a picnic for example, but it also allows them to control what they are drinking. The single serve size cans means that the drinker can monitor how much they are consuming whilst still enjoying themselves. Rexams latest consumer research, conducted in April this year with 1000 people aged 18-34, certainly supports this trend: 58 % of those surveyed felt that wine in a can was appealing, 55 % the whole can to be decorated with a certain design from a golf ball pimple effect to a diamond design. Rexam also offers registered debossing, which allows a particular design or logo to be highlighted. These finishes not only give the can an individual look, but also feel nice to the touch, and have been proven to keep the drink colder in the hand for longer. Tactile inks are another design possibility that give the can a unique look and feel. The can is able to use a variety of different finishes, from a sparkle finish to a matt varnish which makes the can look and feel more sophisticated. Tactile inks can also help the can to better represent the product inside. Combining a textured ink with illustration impact, can make a can of orange juice look and feel like an orange. A world first innovation from Rexam, introduced a few years ago is the 5 coloured printed end, which allows a brand to print on the top of the can, whether it be with a logo or an image. This enables customers to utilise the entire surface of the can for branding, meaning it can be seen no matter where it is on the shelf.
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liked the idea of wine chilling better in a can and 62 % said that it was a very convenient format. 55 % of the survey agreed wine in a car was a great idea for picnics and out of home drinking. Other markets, where the can is the ideal packaging format are juice and dairy. The interest for these beverages in a can varies across Europe, however the benefits are the same: The can protects its contents from both light and oxygen, providing optimum protection to the beverage inside and providing reassurance that any original vitamin and mineral contents have been perfectly preserved. Caffeine based drinks are another market which is using the benefits of the beverage can, in particular iced tea and coffee. These drinks are, again, enjoyable at a cool temperature, making the can perfect for them, as well as the single serve can being practical to transport around. CAN OR BOTTLE? BOTH! A technological breakthrough was the start of the serialproduction of Rexams FUSION bottle in 2010. Rexam first unveiled a prototype of the FUSION bottle at Brau 2007, showing the beverage industry a synergy of engineering brilliance. FUSION combines aluminium and conventional can manufacturing to produce a family of DWI (Drawn Wall Ironed) bottles that can vary in serving size, neck length and closing options. The FUSION bottle has numerous benefits for customers, their consumers and the environment. FUSION reflects premium brand values that enable brand owners to effectively target the bottle to specific channels including on the go and on premise drinking occasions and is suitable for pasteurised and non-pasteurised products. As well as being light weight, the FUSION bottle is also unbreakable which makes it ideal for outdoor festivals and events too. FUSION offers both functional and sensory benefits for brands. FUSION is cold to the touch, invigorating and refreshing to drink from and can be used for a variety of beverage categories ranging from beer to soft drinks including energy, alcoholic mixers and aromatic infusions. Independent consumer research indicates that 60 per cent of participants preferred the appearance, handling and drinking experience of the FUSION bottle to that of traditional glass, with over 85 per cent demonstrating a greater on shelf recognition for FUSION in both bars and supermarkets. The main comparison between the FUSION bottle and impact extruded Aluminium bottles on the market is the weight. Due to the way the FUSION bottle is manufacSeptember/October 2011
tured (DWI) the bottle weight is on average 50% lighter than its impact extruded equivalent. Because Rexam are able to produce the bottle using the same process as standard cans the manufacturer envisages the day when FUSION will be able to be manufactured at high volume, just as standard cans are today. This differentiates FUSION from existing aluminium alternatives which have a capped production capacity due to the limitations of their production method. Rexam believes that in times of financial hardship, where consumers money needs to go much further, brands will continue to innovate and stand out from the crowd Over the coming months this innovation will continue, as more and more brands see the development of their packaging and design as a must to be the beverage of choice for consumers
1 Rexams research also includes existing research carried out by GfK and Datamonitor
AUTHOR Welf Jung Rexam Beverage Can Berlin GmbH D-14167 Berlin Germany www.rexam.com
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HEALTHY DRINKS FOOD SAFETY FRUIT JUICE VITAFAST
HEALTHY AND DELICIOUS DRINKS

THE IMPORTANCE OF ANALYZING THE COMPOSITION, VITAMIN CONTENT, AND FOOD SAFETY OF FRUIT JUICES
According to the WAFG (Wirtschaftsvereinigung alkoholfreie Getrnke) [German Trade Association for NonAlcoholic Beverages], in Germany each consumer drinks an average of about 290 liters of non-alcoholic beverages every year. These include, among others, thirst quenchers, smoothies, spritzers, fruit juice beverages, fruit juices, and fruit nectars. In view of the high profits involved, manufacturers are always searching for new ideas that will set new trends. New developments will offer fruit beverage manufacturers good possibilities for future expansion of their product offerings. Fruit juices, and beverages containing fruit juice, should not only taste good and quench the thirst, but should also be healthy. For producers, it is therefore imperative to guarantee the consumer a consistent standard of taste, vitamin content, dietary fiber content, and so on. At the same time, there are stringent food safety requirements regarding the presence of foreign substances and microorganisms that endanger health or cause spoilage in particular because juices are not supposed to contain preservatives, while the sugar, vitamins, and other nutrients contained in juices provide an ideal breeding ground for a wide range of microorganisms. PRODUCTION OF FRUIT JUICES The basic raw material for the production of fruit juice is fresh fruit. The degree of ripeness of the fruit is very important in the production process. Unripe fruit is not suitable for making fruit juice, because it contains too much acid and too little sugar. However, overripe fruit is also unsuitable, because the taste of the fruit changes rapidly due to the high sugar content. Moreover, overripe fruit can contain agents that cause spoilage and illness. Sugar is added as needed to correct natural variation and to standardize the juice. However, the addition of sugar must be indicated on the packaging. In order to deactivate enzymes and microorganisms, raw fruit juices are pasteurized. Ascorbic acid (vitamin C) is often added as an antioxidant. The use of preservatives is not permitted in the production of fruit juice.
COMPOSITION OF FRUIT JUICES The main ingredient of juice is water (82-90 %). The carbohydrates in the juice are made up mainly of sucrose, fructose, and glucose (carbohydrate content: 10-16 %). Pome fruits such as apples and pears also contain some sorbitol (0.5-3 %). The acids in fruit juice are important in determining its flavor and to balance the sugar so that the consumer will find the taste pleasing. In general, a pleasant taste results from a sugar-acid ratio of 12:1. While pome fruit mainly contains malic acid, citric acid predominates in berries. In contrast, grapes contain predominantly succinic acid. Volatile acids such as acetic acid and formic acid, or alcohols such as ethanol, are not present in significant quantities in properly stored raw materials. The presence of larger quantities of these acids or alcohols indicates improper hygiene in the handling of the fruit, or inadequate fruit health. Over longer storage times, the concentration of natural or added ascorbic acid decreases. The concentration of sulfur dioxide in fruit juice is not permitted to exceed 10 mg/L. Nitrate is rarely found in fruit and vegetable juices, although leaf vegetables and rhubarb contain large quantities of nitrate. AUTHENTICITY OF FRUIT JUICES The composition of fruit juices is easily manipulated in order to increase the value of lower-quality products or
Fig. 1: VitaFast Folic Acidall
photos R-Biopharm
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to achieve a higher production volume. For example, the volume of orange juice can easily be increased by adding water, without this being noticeable to the consumer. However, the rules of procedure pertaining to this require a corresponding indication of such thinning relative to the minimum addition of sugar. More complicated forms of adulteration involve the addition of sugar and acids to obtain juices having a composition similar to that of the authentic product. The authenticity of juices is tested by enzymatic testing methods in which the ingredients are compared with those of the natural product. For example, in pure juice malic acid is present almost exclusively as L-malic acid, whereas D-malic acid is found in very few pure juices. On the other hand, malic acid is an allowed additive in refreshment drinks that has to be indicated on the label and is usually used as a racemic mixture of D- and L-enantiomers. An enzymatic analysis can easily detect deviations in malic acid content. METHODS OF ANALYSIS FOR DETERMINING INGREDIENTS The enzymatic analysis of fruit juices is a valuable tool for identifying and quantitatively determining important ingredients such as sugars or fruit acids. The method is well-suited for this purpose in particular because of its high degree of analytical reliability. The IFU (International Federation of Fruit Juice Producers), AIJN (Association of the Industry of Juices and Nectars from Fruits and Vegetables of the EU), and other standardization institutes recommend various enzymatic methods. Fruit and vegetable juices should be tested for several reasons: to verify the identity and authenticity of the raw materials, as well as their purity and composition, to test their hygienic status, and to determine nutritive information and quality. With its Yellow Line and Enzytec tests, R-Biopharm offers producers and analysts of fruit juices a comprehensive range of test kits with which the most important analyses can be carried out quickly and reliably. By using R-Biopharm test kits to determine ingredients, changes in the composition of the fruit acids and contained sugars can easily be determined. In addition, they enable producers of fruit juice to determine both the freshness of the raw materials and the need for required additives, in order to offer the consumer a healthy product with an appealing taste. HEALTHY DIETARY SUPPLEMENTS The main criterion according to which fruit juices are considered particularly healthy is the natural vitamin content of the fruit used to produce them. The natural vitamin content of a fruit juice is not always 100 % consistent; this has to do with the location at which the fruit
Fig. 2: EASI-EXTRACT Immunoaffinity Columns
is cultivated and the conditions of its harvesting. For this reason, first of all the actual content of natural vitamins has to be determined so that the addition of vitamins can ensure that the concentrations indicated on the label are always the same. Accordingly, producers, testing agencies, and commercial laboratories need rapid, trustworthy testing methods for the reliable analysis of natural or added vitamin content. METHODS FOR DETERMINING VITAMINS Various methods for determining vitamins have been developed. In addition to modern chromatographic methods such as HPLC or LC/MS/MS, traditional microbiological analysis methods using small growth tubes are still often used. In the field of microbiological vitamin analysis, the company ifp (Berlin) has developed a standardized microbiological method in a microwell plate format, marketed by R-Biopharm under the name VitaFast (Figure 1). In this test format, the wells of the microwell plate are coated with specific microorganisms that need the vitamin being determined in order to grow. The quantity of the microorganisms in the wells is adapted and optimized for the vitamin to be determined. By adding assay medium or the vitamin itself, whether as a standard or as a sample, the organisms placed into the well begin to grow at the corresponding incubation temperature, so that the resulting cloudiness of the medium can be measured in the microwell plate photometer and evaluated. Depending on the processing of the samples, only the added vitamins, or the overall vitamin content, i.e. natural and added watersoluble B vitamins, are determined. The VitaFast tests have been validated in various studies and official roundrobin tests using various matrices. All test reagents are optimally matched to one another, enabling easy handling with a high degree of reliability in execution. In comparison with classical microbiological techniques, the labour input is reduced by up to 70 %.
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In addition to these microbiologicallybased tests, R-Biopharm also offers immunoaffinity columns (IAC) for processing samples, under the name EASI-EXTRACT (Figure 2), to be used in combination with the HPLC analysis. By using a specific monoclonal antibody, these immunoaffinity columns serve to purify the vitamin through removal of disturbing pigments and other substances from the sample, while also concentrating the vitamin. Sample preparation using EASI-EXTRACT IAC excludes the superposition of signals of disturbing substances on the vitamin signals in the chromatogram. Immunoaffinity columns are available for B12 vitamins, folic acid, and biotin. While the folic acid IAC detects added folic acid, the vitamin B12 and biotin IAC detect overall vitamin content. The immunoaffinity columns have been successfully used and validated for vitamin tablets, vitamin pre-mixes, cereals, flour, infant formula, dietetic milk powder, and other matrices. The range of vitamin tests used is supplemented by the enzyme immunoassays (EIAs) introduced many years ago, RIDASCREEN FAST Vitamin B12 and RIDASCREENFAST folic acid, and the RIDASCREEN biotin test. The EIAs are particularly suitable for process control and for quick testing of added vitamin content. MICROBIAL CONTAMINATION IN FRUIT JUICE The contamination of fruit juices by microorganisms results from the bacteria and fungi that naturally occur in the raw materials. The contained nutrients described above (sugars, vitamins, etc.) make juices susceptible to spoilage by these microorganisms. In fruit juices, yeasts and molds predominate, in contrast to the bacteria that generally occur more often in other foodstuffs. The familiar rapid fermentation of untreated fruit juices by naturally occurring yeasts is a classical example of the spoilage of such foods. The metabolic products of yeasts (ethyl alcohol, acetic acid, etc.) are not desirable in fruit juice. Particularly significant are yeasts of the genus Dekkera, which can
Fig. 3: Fresh grape juice (clear, diluted 1:10 with 0.9 % NaCl solution) on RIDACOUNT Yeast & Mold Rapid. The contained wild yeasts are visible as burgundy-colored colonies.
Fig. 4: Lumitester PD-20 and LuciPac Pen
significantly affect the taste of juice. However, these microorganisms, which are not resistant to heat, are easily vanquished by pasteurization of the juice. Molds are notorious for forming mycotoxins during their growth, which can be carcinogenic and can cause organ damage. These mold toxins are not completely destroyed by heating (e.g. patulin). Among bacteria, only representatives of the genera Lactobacillus, Acetobacter and Bacillus occur widely; fecal indicator bacteria such as Escherichia coli und Streptococcus faecalis can sometimes be detected in fruit juice. Lactobacilli and fecal germs are killed by standard pasteurization. Acetic acid bacteria increase slightly over longer storage times of fresh juice, if a sufficient supply of oxygen is present. They can also easily be deactivated by pasteurization, differing from anaerobic spore formers (clostridia), whose persistent forms are particularly heat-resistant. They develop in the absence of air, and, in addition to causing significant changes in taste, can also form dangerous toxins. Other bacteria that cause fruit juice spoilage include pediococci, Pectinatus, Megasphaera, Allicyclobacillus. In general, overall germ content can be kept low by rapid processing with short storage times, and by thorough cleaning of the machines used. MICROBIOLOGICAL ANALYSIS OF SAMPLES AND MONITORING OF CLEANING AND HYGIENE The microbiological analysis of juices can be fairly expensive if it is carried out under the assumption that even small quantities of spoilagecausing microorganisms are sufficient to reduce the shelf life of a fruit juice. In order to detect microorganisms having a low number of colonyforming units (cfu) in the sample, the sample must be filtered using a membrane filter having a suitable pore size (0.45 m). Subsequently, the filter can be placed onto a solid nutrient medium, or in a liquid medium. In order to determine the total plate count, or, in some circumstances, the number of yeasts contained, the sample can be plated directly onto a nutrient medium, or can be mixed with the still-liquid agar medium using a pour plate method.
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Besides the general microbiological examination of fruit juice samples, the microbiological monitoring of operational hygiene is an important means of avoiding possible secondary contamination of fruit juice. Using direct stamps or swabs that are then streaked onto appropriate agar medium plates and incubated, the state of hygiene of processing machines and filling installations can be easily tested. A particularly simple and rapid means of testing cleaning, and thus whether residual product is left on the surfaces of the machines after cleaning, is the detection of ATP or AMP molecules. The biochemical energy-storing molecule ATP (adenosine triphosphate) and its precursor substance AMP (adenosine monophosphate) are abundantly present in fresh fruit juice and therefore also in residues left on surfaces after inadequate cleaning. Because all such residues contain large amounts of nutrients for microorganisms, they provide the basis for their multiplication on inadequately cleaned surfaces, and result in the contamination of new production batches. For the detection of microorganisms, with its product RIDACOUNT R-Biopharm offers an alternative to the conventional agar dish for the direct analysis of samples, for membrane filters, direct stamps, or swabbing. The dry nutrient media on a base film, ready to use, are easy to handle. They are activated with the sample liquid or dilution buffers (for stamps or swab samples, or before a membrane filter is put into place). The chromogenic system makes specific microorganism colonies particularly easy to identify (Figure 3). The detection of ATP/AMP for the monitoring of cleaning can be accomplished particularly easily and quickly with Lumitester PD-20 and the associated swab test tube LuciPac Pen. The detection of the bioluminescence of the energy-bearing molecules takes only 10 seconds, and the obtained measurement values can be transferred to a PC using a USB cable for further processing (Figure 4). METHODS FROM MOLECULAR BIOLOGY IN THE FRUIT JUICE INDUSTRY In the fruit juice industry as well, the real-time PCR (polymerase chain reaction) method known from molecular biology is increasingly being used to detect the presence of undesirable microorganisms. Real-time PCR is used for the targeted multiplication of specific segments of the genetic information, with simultaneous fluorescence detection of the multiplied target DNA. Because the complete genetic information of the microorganisms occurring in fruit juices is present in the corresponding microbe cells, these genetic blueprints can be used to read off important information. In particular, the rapid determination of specific genes of pathogenic microorganisms, and thus the detection of these organisms
Fig. 5: SureFood real-time PCR test kit
before a product release, is of special interest to producers. Of the above-named fecal indicator germs, strains of salmonella or pathogenic E. coli (STEC/VTEC) are of particular relevance as representing threats to health. PREPARATION OF FRUIT JUICE SAMPLES FOR DNA EXTRACTION AND PCR ANALYSIS The preparation of the samples is comparatively easy, due to the liquid consistency of the juices. In order to enable detection of small amounts of contamination by vermin or pathogens, the sample must undergo pre-enrichment in a corresponding nutrient medium. As a rule, sample and medium are mixed in the ratio 1:10 and are incubated at the optimum temperature for the microorganism being sought. The pre-enrichment also differentiates between living and dead cells, because PCR also enables detection of the DNA of already-killed organisms. Special cell lysis methods are used to release the DNA of the microorganisms and make them available for PCR. The target DNA segments, which are highly specific for the organisms that are to be detected, are specifically amplified in the realtime PCR. This amplification is measured in a real-time thermocycler while the reaction is still taking place. Currently, a number of different real-time PCR devices from different manufacturers are commercially available. The test reaction mixtures are now also offered, ready for use, by test kit manufacturers. R-Biopharm AG also markets corresponding real-time PCR test parameters, developed and manufactured by their partner companies GEN-IAL and CONGEN (Figure 5).
R-Biopharm AG D-64297 Darmstadt Germany www.r-biopharm.com
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BAG IN BOX FILLING GASTRO COOL PACKAGING
FRUIT FROM THE TAP

BAG IN BOX IS AN ALTERNATIVE TYPE OF PACKAGING FOR FRUIT JUICES
J. Nnning
The fruit and vegetable juice business is booming. Global Industry Analyst, a market research company predicts that the global market will grow by 64.46 billion litres by 2015. Every European drank about 22.4 litres of fruit juice in the year 2010 and the Americans even managed up to 27.3 litres. In comparison to the rest of Europe, Germany leads the way with a market share of 28 percent. For the private consumer, over 49 percent of fruit juice is bottled in disposable bottles and 41.5 percent in carton packages. This is what the institute for consumer research in Germany determined in the year 2010. Meanwhile in the field of gastronomy and the retail sector, Bag-in-Box (BiB) containers represent an interesting bottling alternative which is continuously being refined. A flourishing trade has meanwhile developed around this type of packaging with products, tools and services. The type of packaging isnt really that new, but is increasingly being appreciated by manufacturers of juice. Bag-inBox also offers a lot of potential in regard to beverage marketing. Especially developed BiB dispensers are an exciting supplier tool. The BiB bottling trend comes from Australia and started back in the 70s initially with wine containers. Bag-inBox means just that a bag in a box and describes the packaging principle: in simple terms, the beverage manufacturers just fill the wines into tubes which are equipped with a dispensing valve. A carton of corrugated cardboard serves as the outer packaging and stabilises the bag. This allows the wine to be easily drawn from the tap. Bag-in-Box is a true success story in the Australian wine industry: today retail businesses down under sell over half of their products in containers. The BiB market share is also growing in Europe. In Norway it is already 33 percent while Sweden lists the biggest growth rate with 8 percent. In France the Bag-in-Box wine market has reached a share of 4 percent. Rising interest in Bag-inBox can also be seen in Germany: whereas 36.4 million litres from the entire beverage market were bottled Bagin-Box in the year 2003, the volume increased to 85.5 million litres in the year 2008 (Source: Gesellschaft fr Verpackungsmittelforschung GVM).
HOW THE JUICE GETS INTO THE TUBE Fully and semi-automatic units (manual insertion of the bags) are used to fill fruit juice or other liquids into the tube containers or so called inliners (material e.g. polyethylene or EVOH as a barrier plastic for oxygen). During the bottling process, a pump conveys the juice into the containers through a filling valve which is attached to the tubes. In simple terms, this process is carried out in three steps. First the tubes are vacuumed, then the filling process takes place with the aid of a pressure pump and finally the connecting piece is sealed. Optionally an additional nitrogen injection is carried out, which prevents the intrusion of oxygen. Depending on the choice of bottling machine, an inductive quantity measurement is carried out during filling. The possible size of the tubes ranges from two litres for household use to 1000 litres. The connecting piece used for filling can be equipped with various caps immediately or at a later point. These play a key role for further use. Taps are usually attached when bottling for the private sector and retail sales. The Bag-in-Box packages are practical, allowing ready to drink fruit juices to be comfortably obtained at home. In the case of larger volumes, e.g. about 10 litres intended for use in professional dispensers, so called tube fittings are attached. These are clamping hoses which, in the course of further use, are hermetically sealed from the packaging to the tap of the dispenser and then after every tapping process. Oxygen and germs have no chance of reaching the juice. Usually the bags are encased, as are those meant for use in the private sector, with recyclable outer packaging of corrugated cardboard. The filled bags or inliners can be mechanically inserted into the folded box with a so-called loader. The bags almost completely fill the boxes and provide the necessary stability during transport or space-saving storage. PROMISING MARKET POTENTIAL FOR BAG-IN-BOX Based on fruit juice consumption, the market potential for Bag-in-Box is huge. While fruit juice consumption did drop slightly in the EU by 1.2 percent to 11.26 billion litres
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in 2009, in part because of the strained economic situation (Source: Aktueller Marktreport 2010, A.I.J.N.), consumption remains at a high level. Within the EU, Germans still drink the most juice, followed by the French, the British, the Spanish and the Polish. 60 percent of fruit juice, fruit nectar and similar are bottled from carton packages. They currently dominate the market. The demand for environmentally friendly Bag-in-Box packaging has increased noticeably in the past few years. According to the company Liquiwell, a leading system suppler for Bag-in-Box packaging, the annual growth rate in Germany lies between 10 and 15 percent. Around 15 million Bag-in-Box filling bags for fruit juices are produced in Germany per year. Liquiwell supplies about one third of these, says sales manager Bernd Wallner regarding these absolute figures. He is convinced that there is still a lot of potential for further growth. We believe that the Bag-in-Box packaging principle will assert itself more and more in the coming years. THE BAG-IN-BOX TREND IS THE MOTHER OF INVENTION The supplier industry meanwhile offers a multitude of interesting products, services and tools for Bag-in-Box bottling. This includes a variety of filling bags in different sizes and with a differing material quality, creatively designed folding boxes and labels. But extensive tapping accessories and bottling units are also offered in different versions. A particularly exciting Bag-in-Box business area, because it is complex and growing quickly, is the fruit juice Bag-in-Box dispenser. It simultaneously serves as a refrigerator and tap unit, and was designed for selling and serving by service staff as well as for self-service by the consumer. One of the first companies which promoted the development of the modern Bag-in-Box dispensers with innovative ideas was the German company Gastro-Cool. The secret to success consisted in connecting the cooling and dispensing functionality with beverage marketing at the point of drink consumption.
Fig. 2: Three Bag-in-Box fruit juice packages with a size of up to 10 litres fit into the Gastro-Cool Bag-in-Box refrigerator. With individual branding by the beverage manufacturer, the dispensers are also suitable as perfect marketing tools with a promotional effect at the point of drink consumption. (I Gastro-Cool)
BIB COOLING - COMFORTABLE AND SERVICE-ORIENTED Gastro-Cool developed an innovative, compact dispenser for juices and milk (size 78 x 47 x 42 cm, volume 64 litres net) especially for the dispensing of Bag-in-Box fruit juices in hotels (breakfast buffets), pubs and restaurants as well as cafes, canteens or schools, allowing comfortable and quick serving. Three taps installed next to each other make it possible to offer orange, apple and grape juice from one machine. The interior of the unit fits up to three 10-litre Bag-in-Box containers placed next to each other. They are connected to the taps by special food-safe tubes, also called tube fittings or clamping hoses, from which the service staff or maybe hotel guests can draw their juice at the breakfast buffet. After every dispensing process, the clamping hoses are hermetically sealed thanks to the sophisticated mechanism. The head of Gastro-Cool, Christian Macher, states
Fig. 1: Semi-automatic filling stations here the model Liquiwell Filler BiB Italy pump fruit juice into the tubes. An inductive fluid measurement ensures depending on the volume of the bag an optimal filling. ( Liquiwell)
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that No air can penetrate the vacuum packing and therefore germs cannot reach the juice. As a result, even after opening the juice container, maintaining freshness for up to three months is no problem. Time enough for every drop of juice to actually end up in the glass of the guest. There are no perishable leftovers. The packaging leaves very little waste. Similar to a balloon that loses air, only a thin outer layer remains. A second model range of the Bag-in-Box refrigerators offers additional cooling comfort (cooling range between 0 and 18 degrees), where three different fruit juices can be cooled in one machine at different temperatures. The secret of the cooling appliance is as ingenious as it is simple, because Gastro-Cool follows the most basic physical laws when developing the machines. As the compact Bag-in-Box packages are stored above each other in the machines and the cooling temperature decreases from high to low, three different cooling zones are created and the juice flows from the tap at three different temperatures. FORM FOLLOWS FUNCTION The role of the silent salesperson which the carton-wrap around packaging plays in the supermarket is assumed by BiB cooling appliances in gastronomy. By request, the sidewalls of the dispenser can be furnished with, for example, the logo of the beverage manufacturer and serve as an effective marketing tool. This effectively establishes a brand presence at the point of drink consumption, realises promotional advertising and possibly generates additional turnover, Christian Macher points out. Apart from being just a service tool, the BiB refrigerator also becomes an efficient marketing tool. Creative beverage manufacturers can also score points in the B2B segment with the BiB refrigerator and use the machines as a valuable tool for customer retention. It offers beverage manufacturers the opportunity to provide loyal customers in the field of gastronomy with a machine free of charge and to effectively promote their beverages at the point of sale. The example of the Bag-in Box cooling dispenser demonstrates: the possible uses for the Bag-in-Box are very diverse. Based on a growing fruit juice market, it is up to the creative offers of the supplier industry to use every opportunity for improvement, especially in the fruit juice segment.
Fig. 3: Fruit and vegetable juices flow directly into the glass from three taps. The beverages flow through food-safe tube connections without additives following gravity through the taps from top to bottom. ( Gastro-Cool)
Fig. 4: Compact and comfortable for commercial use or at home: the compact Gastro-Cool Bag-inBox cooling unit is suitable for bag sizes with a capacity of up to three litres. Depending on the optimal drinking temperature, the juices can be cooled at 8 or 18 degrees. ( Gastro-Cool)
AUTHOR J. Nnning D-40479 Dsseldorf Germany
www.bag-in-a-box.com
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BRAU BEVIALE 2011: CREATIVE THINKING CERTAINLY ALLOWED

Brau Beviale 2011 from 911 November in the Exhibition Centre Nuremberg is the worlds most important capital goods exhibition for the beverage industry this year. A good 1,300 exhibitors provide information about new developments and improvements in beverage raw materials, technologies, logistics and marketing for the expected 32,000 trade visitors. But Brau Beviale is far more than just a show of products. Experts also appreciate the exhibition as a forum where they can exchange views at international level on developments in the global beverage markets and make sound preparation for investment decisions. POSITIONING DRINKS VIA INNOVATIVE PACKAGING IDEAS Not only are more drink ideas created every year, but existing ones are also repositioned. Creativity generates consumer interest, whether it concerns innovative concepts for tea, malt and special beer mix drinks or premium mineral water. The packaging plays an increasingly dominant role in positioning drinks. The Modern Packaging theme pavilion at Brau Beviale is therefore devoted specifically to this issue with interesting solution approaches in material and technology. Here too it is a question of exactly determining consumer interests and integrating sustainability into the concepts. Lightweighting is becoming more important, while maintaining the packaging quality of course. If the global beverage market is examined, the PET bottle with a market share of 34 % is way out in front in the soft drinks, beer and milk package segments in 2010, according to the British market research institute Canadean. PET is followed by glass (17 %), cartons (11 %) and cans (10 %). More and more attention is given to the development of packages made of renewable raw materials. For example, a mineral water filler brought a bottle with a current share of 20 % PET from renewable raw materials onto the German market. A carbonated drinks producer presented a bottle of 100 % vegetable material, which contains switchgrass, pine bark and corn straw. THE WORLD MARKET FOR SOFT DRINKS The global consumption of soft drinks in 2010 was more than 550 billion l, with a global per head consumption of around 80 l. After the rather lean year of 2009, sales of soft drinks increased by just under 4 %. About one-third of all drinks sold worldwide are soft drinks, and approx. another third are hot drinks. The remaining one-third is divided almost equally between milk and alcoholic drinks. The driving force behind the rising consumption of soft drinks remains Asia with a quarter of world consumption. India excelled in 2010 with growth rates of 16 %, China with 14 %. North America accounts for one-fifth of worldwide sales with slightly declining consumption in 2010. Also growing extremely strongly, but from a low level is the African market and the Middle East with under 10 % of world consumption. Whereas 35 l/head of soft drinks are currently bought in Asia, the figure in Africa and the Middle East is still 10 l less. People in Latin America also enjoyed soft drinks in 2010. The overall 5 % growth there is driven by the Brazilian market, which accounts for 30 % of the Latin American soft drinks bought and achieved 7 % growth in 2010. The East European market has recovered distinctly, especially in Russia. Sales in the West European market for soft drinks dropped by less than 1 %, but from the very high level of 18 % of worldwide sales.
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From an overall viewpoint, especially the BRIC countries are the soft drink markets of the future. Whereas they accounted for just 12 % of global sales of soft drinks at the turn of the millennium, their share had already risen to more than 20 % by 2010. Another rise to up to 25 % is forecast by 2015 (Canadean). If global sales of soft drinks are examined by drink categories, fruit juices and fruit juice drinks, and sport drinks and carbonated drinks achieved slight growth in 2010, and bottled water a more appreciable rise of approx. 4 %, which means bottled water accounts for 30 % of the worldwide consumption of soft drinks. Energy drinks excelled with two-figure growth rates. The markets in Western Europe with the strongest growth in this segment are Denmark, France and Norway. Water with added benefits is becoming increasingly popular and sales have more than doubled since 2005. The focus is on primarily three markets with a share of 80 % of the global volume: Germany, the USA and Japan. Whether added vitamins, minerals, fruit or oxygen, water with added benefits is available in a wide variety completely adapted to consumers wishes in the different regions of the world. Around 30 billion l of RTD (ready-to-drink) tea drinks were consumed worldwide in 2010. Especially natural concepts that include the convenience idea are in demand here. The four markets of China, Japan, the USA and Indonesia accounted for three-quarters of total worldwide sales. More growth is expected in the coming years (Euromonitor International). ABOUT BRAU BEVIALE 2011 Brau Beviale 2011 is the worlds most important capital goods exhibition for the beverage industry this year. A good 1,300 exhibitors (2010: 41 % international) present a comprehensive spectrum of high-quality beverage raw materials, innovative technologies, efficient logistics and sparkling marketing ideas in the Exhibition Centre Nuremberg from 911 November. The expected 32,000 visitors (30 % international) come from technical and commercial management in the European beverage industry. In 2010, more than three-quarters of the exhibitors had visitors from breweries, 42 % (multiple answers) were pleased about the interest shown by carbonated drink producers, followed by mineral water fillers (37 %) and fruit juice producers (34 %). The popular exhibition mix of professional presentation and personal contact convinces with features such as manageable cost of exhibiting, highly efficient, information-packed and concentrated three days of exhibiting, comprehensive range of products, intensive personal dialogue with decisionmakers, ideal date... www.brau-beviale.de Anton Paar Hall 5, Booth 100
www.anton-paar.com
The determination of extract content in fruit juices with pulp is often difficult and time-consuming when using conventional methods. During the refractometric determination the fruit pulp and other suspended particles could sediment on the usually horizontally positioned measuring prism. The result: falsified measuring results. The refractometer models of Anton Paars new Abbemat series allow the vertical positioning of the instrument, so that the particles in the sample do not settle on the measuring prism. Potential air bubbles can easily escape from the Abbemat refractometer series Anton Paar sample, so no additional filtration is required. Owing to their proven reflexion measuring principle Anton Paar uses reflected light instead of transmitted light to measure the refractive index - the new Abbemat refractometers are ideally suited for measuring fruit pulps and purees. A measuring principle with clear benefits: Stable and precise results for dry substance content Quick and simple, no sample preparation required Efficient sample use Long-life, maintenance-free design
BEGEROW Hall 7, Booth 202
www.begerow.com
With the introduction of BECOPAD, BEGEROW started setting new standards in conventional beer filtration. The second consistent step followed last year with the presentation of the GREENOMIC philosophy, which combines sustainability ('green') and economic efficiency in beer filtration. BEGEROW will present a further development of this kieselguhr-free filtration concept. The savings potentials offered by alternative filtration methods (water consumption, disposal, inventory management etc.) have already been recognised by the global players, and small and medium-sized breweries also have to follow the spirit of
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Water De-Aeration. The latter can be designed with membrane contactors or on basis of columns. Beyond that Centec offers complete water treatment systems with De-Ironing, Ion-Exchanger, Nano-Filtration/Reverse Osmosis and Activated Carbon Filtration. Falterbaum Hall 6, Booth 223/328
www.famix.de
Of special interest will be the systems for beverage production featuring state of the art technology. A premix unit type FAMIX 15000 TurboDigi for the production of carbonated soft drinks will be shown. This plant with fully automatic Touch Panel control including extended management of all recipe data allows a high standard of automation and offers absolute microbiological safety. In addition a blender type FAMIX 8000 TurboDigi will demonstrate the facilities for the production of carbonated soft drinks in compact and simple design with semi-automatic control. Finally a carbonator for finished beverage Famix booth Famix type FAMIX 10000 Carbonator will be exhibited. This plant can be used for carbonation of all kinds of beverages like sparkling juices or wine, champagne or in this case the Russian national drink Kvas. Together with these machines the latest FAMIX process analysers will be presented. Including the Laser refractometer LR10 for the measurement and control of Brix and Diet products and the inline CO2 measuring system CO20 for the direct measurement of the CO2 content in the product exist the necessary probes for continuous product monitoring. For the display, evaluation and storage of the data evaluation systems based on PLC or PC control are used. A comprehensive range of Premix and Postmix tank washing and filling equipment will be presented. It will be informed about the tank washers available as cabinet type for small capacities, rotary type and larger double ended washers with automatic loading/ unloading systems und separate lid washers. Finally the filling systems for Premix and Postmix tanks are presented.
Stepflow the advancement of the Greenomic technology Begerow
the times. In addition, the disposal of traditional filter aids such as kieselguhr is currently being discussed, and the outcome of these discussions is uncertain. StepFlow offers a cost-effective alternative to Flash Pasteurisation. So-called cold filtered beers are now part of the standard repertoire of many breweries. In this context the use of cartridge systems has become established. StepFlow achieves improved taste stability and ensures fresher beers. Centec Hall 5, Booth 210
www.centec.de
As complete process unit Centec GmbH is presenting a continuous Premixer with De-Aeration, Mixing and Carbonation. The control is performed redundant for Syrup and CO2. The possibility to display trend charts and a historical data evaluation increases the utility value. Centec is further presenting an innovative Technology for De-Alcoholization for beer and wine to an alcohol value <0,01 v/v%. The new method is treating the product very gently and flavoring substances get not lost with the evaporated alcohol. Options are Carbonation, Beer dosage and a calibratable alcohol measurement according to official standards. Further concepts are HG- and AdditiveBlending, Flash-Pasteurization/Sterile Filtration, CIP and
Combitec the compact inline process transmitter
centec
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Flottweg Hall 6, Booth 107 operate with a continu-ously adjustable pressure of up to 25 bar and flow rates of 0.5 to 30 m3/h. The product range of GEA Tuchenhagen-VARIFLOW centrifugal pumps, series TP (non-self priming) and TPS (selfpriming) have been enlarged. In total GEA now of-fer 12 types, operating in the flow volume range of up to 210 m3/h and achieving pump heads of up to 90 m, available with motor power up to 45 kW. HEUFT SYSTEMTECHNIK GMBH Hall 5, Booth 309
www.flottweg.com Solid liquid separation tasks such as dewatering and clarifying are important processes in breweries. Flottweg Decanters, disc stack centrifuges, and belt presses undertake these tasks in the brewing process and during the treatment of by-products. Especially for middlesized and large breweries Flottweg offers customized solutions.
www.heuft.com
Flottweg disc stack centrifuge AC 1500 Flottweg
Flottweg Decanters, Sedicanters, disc stack centrifuges, and belt presses offer a variety of applications in breweries: Decanters for beer recovery from hot trub Sedicanters for beer recovery from surplus yeast Disc stack centrifuges for clarification before filtration, for green beer clarification, and for pre-defined trub adjustment Belt presses for the dewatering of spent grains (as a pre-phase for the thermal recycling of spent grains) GEA Tuchenhagen Hall 7, Booth 602
HEUFT will ring in a new era at the exhibition with three of its very latest new products for the in-line quality testing of empty and full containers. Furthermore HEUFT will be showcasing systems for checking cases and sorting empty bottles, detecting foreign objects and leaks, labelling and the final inspection of full bottles as well as optimising the efficiency of complete filling lines. Additions to the HEUFT SPECTRUM range: three new products for sustainably monitoring the safety and quality of empty and filled drinks packaging along filling lines will be presented to the experts at Brau Beviale 2011 for the first time. Whether inspecting empty containers or checking the fill level, tightness, closure and labels of full containers: the new developments combine the maximum amount of operating and detecting reliability with a particularly simple and convenient operation. The HEUFT systems withdraw faulty bottles and cans before they reach the market. Furthermore HEUFT is showcasing the HEUFT LGX empty case inspector, the HEUFT SX empty bottle sorting unit, the HEUFT eXaminer XO X-ray foreign object inspection, the HEUFT squeezer QS leakage check for plastic bottles, the HEUFT VX fill management system, the HEUFT TORNADO R wrap-around labeller and the HEUFT FinalView FO for an extensive label and closure inspection. The company will also be presenting highly efficient solutions for an interference-free bottle flow and increased line efficiency with, among other things, the HEUFT beetec a servo direct drive for conveyors and the HEUFT STRATEGY GATE database server for the central acquisition of operating and production data.
Can Inspection Heuft
www.tuchenhagen.com
GEA Tuchenhagen presents its VARIVENT valves as a flexible, modular system. VARIVENT valves are the core component in matrix-piped process plants. They are operationally reliable, easy to maintain and suitable for CIP/SIP operations. See the new VARIVENT mixproof sampling valve, these valves are ideally suited as fully automatic sampling and dosing valves. From the T-smart valve series GEA presents new leakage-proof butterfly valves. They are highly functional, CIP/CIP compatible, easy to maintain and reliable for the safety of the production process. For an optimal tank cleaning process GEA offers motor driven orbital cleaners. The motor driven variants TMC 85 and TMC 45 completes the existing VARIPURE program range of our Gea Tuchenhagen orbital cleaners. They
Valve Block
212
EVENTS
KHS Hall 5, Booth 127
www.khs.com
At this year's Brau Beviale one of the world leaders in filling and packaging technology KHS will be presenting a wide range of innovations. With its new platform system Innofill Glass, for example, the company will be heralding a new dawn of filling machines for glass bottles. The first KHS filling system to profit from this innovative platform system is the Innofill DRS-ZMS pressure filling system for beer and soft drinks. KHS has designed the extremely compact Innokeg Till CombiKeg keg washing and racking machine specifically with small and medium-sized businesses in mind. KHS' most recent innovation in labeling
Minomat keg cleaning and filling system
m+f
kegs can easily be removed with our special nozzle system using base. The installation of an internal cleaning station further increases the system performance. METTLER TOLEDO Hall 5, Booth 219
www.mt.com
METTLER TOLEDO presents its latest process analytical measurements, laboratory measurement solutions and plants for product inspection for the food and beverage industry. The devision of process analytics of METTLER TOLEDO shows its optical oxygen measurement systems for yeast- and wort-aeration and for the measurement of low level oxygen content at filtration or filling.
The new platform system Innofill Glass KHS
technology, the Innoket 360 S, will also be presented during Brau Beviale. This roll-fed labeling machine furthers the tried-and-tested expertise of the Innoket 360 labeler and generates even more advantages. KHS has defined the mineral water, fruit juice, and soft drinks bottling segment as the main target group for the Innoket 360 S. m+f Hall 7, Booth 200
www.mfkegtechnik.de
m + f KEG-Technik proudly presents this years innovations of KEG technology. Of particular interest are powerful and reliable products to develop new markets. The MINOMAT A 6/6 is an efficient and fully automated system for KEG internal cleaning and filling processes. This machine has an output of up to 70 KEG/h. The high quality components guarantee years of durability, reliability, precise filling, and security against loss of production. The modular design also allows for future extensions. The cleaning process can be automated further by using an external washer. For this, m+f KEG-Technik proudly exhibits the model AW 1300-K at the fair. The integrated brush station ensures optimum exterior cleaning. High pressure jet nozzles are used to remove labels and for a thorough cleaning of the fitting area. Ink inscription on
Furthermore sensors for turbidity measurement, as well as sensors for the measurement of conductivity, pH and CO2 with ISM (Intelligent Sensor Management) will be shown. For the lab METTLER TOLEDO shows new products for titration, density and BRIX measurement. The Company will show a compact entry-level M800 multiparameter transmitter Mettler Toledo titrator which does all the routine analysis in a beverage lab. Further METTLER TOLEDO shows a combined system to determine pH, acid, BRIX and acid-corrected BRIX especially in juices. Rink Hall 5, Booth 327
www.rink.de
Wether capping, opening or emptying company RINK GmbH & Co. KG presents its complete product range from capping machines beyond unscrewing- and decrowning machines up to emptying machines. The focus of this
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EVENTS
years exhibition presentation is Rinks newly developed single-unscrewing machine ESR as well as our rotation decrowner RK940 in double-drum design. For the first time the company presents on this years BRAU its fully automatic single-unscrewing machine ESR with its variable range of performance up to Rink 20.000 bottles per hour. WILD Hall 1, Booth 1-119
www.wild.de
Naturalness is the mega trend of 2011 and a must for manufacturers. WILD will be focusing on natural ingredients and product concepts at this years Brau Beviale. The spotlight will be on sweeteners like Fruit Up and stevia, drink creations like Coconut Water with natural functionality, and malt drinks.
Rotation decrowner RK 940
This machine is characterized by a solid construction using only stainless materials. It has a very low operation and maintenance and can be easily changed over to all marketable bottle types. The most efficient rotation decrowner RK 940 is worldwide unique in its continuous function. An electronically controlled drum removes caps effectively and bottle mouth gentle by the principle of a bottle opener. The format change for the double-drum design is carried out by the push of a button no tools needed. Weyermann Hall 1, Booth 403 & 405
Coconut Water is one of the latest trend concepts that WILD will be presenting at the Brau. Rudolf Wild GmbH & Co. KG
www.weyermann.de
Beverages appeal not just through their flavor and bouquet, but also through their color. In fact, consumers generally associate perhaps subconsciously distinct and characteristic colors with specific foods, both liquid and solid, including such beverages as beer, juices, and eau de vies ... and to get the color right is where SINAMAR All-Natural Liquid Color Malt comes in. SINAMAR is a virtually flavorless coloring agent about 40 times as dark as the darkest beer that is made entirely from de-husked roasted malt. The producer is the Flavorless coloring agent Weyermann Rstmalzbierbrauerei Heinz Weyermann, part of the Weyermann group of Bamberg.
New additions to the WILD range include refreshing soft drinks like ice teas, lemonades and fruit nectars that are all sweetened with stevia. The European industry is eagerly awaiting this natural sweetener, and official approval is expected at the beginning of 2012. WILD staff at the trade fair stand will be providing ample information on stevia and its multiple uses, including the ideal combination with Fruit Up, a natural fruit sweetener by WILD. Soft drinks with a distinct malt taste are on the way up. Particularly in the Middle East, but also in Central Europe, non-alcoholic drinks enjoy considerable popularity. WILD offers manufacturers a wide range of malt drink concepts from pure, to flavored with fruit or in combination with juices. Coconut water is a new trend originating from the USA, with the occasional pure product also found on the German market. WILDs new creative innovation is using thirst-quenching coconut as a basis for refreshing non-alcoholic drinks. WILD offers manufacturers concepts with a high coconut water portion and near water varieties.
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MARKET PRICE REPORT
01: Orange Juice Concentrate

65 Brix, $/kg
(Pieces of Information without Liability) Source: Survey by confructa medien GmbH, from a minimum group of 5 marketers and 5 juice purchasers for each product. Since its rst publication in 1991, more than 45 industry partners manufacturers, traders, processors, bottlers, packers, bankers have been contributing data. Your price quotation data, too, is much appreciated. Please direct your contributing input directly to the editorial team c/o sarah.puderbach@confructa-medien.com Prices: The price range is calculated for juice or puree of different proveniences, traded in drum or bulk; $/kg = cif Rotterdam; EUR/kg = DDP Custom Duties: The range encompasses preferential duties up to 30 %
3,2 2,7 2,2 1,7 1,2 0,7 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011
This line represents the development of the mean values (excepted graph 06 orange juice concentrate future markets)
02: Apple Juice Concentrate

70 Brix, high acidity, EUR/kg
2 1,8 1,6 1,4 1,2 1 0,8 0,6 0,4 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011
2,5 2,25 2 1,75 1,5 1,25 1 0,75 0,5 0,25 0

70 Brix, low acidity, EUR/kg
SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011
04: Passion Fruit Juice Concentrate

50 Brix, $/kg
05: Pineapple Juice Concentrate

65 Brix, $/kg
6 5,5 5 4,5 4 3,5 3 2,5 2 1,5 1 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011
4,00 3,50 3,00 2,50 2,00 1,50 1,00 0,50 0,00 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011
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MARKET PRICE REPORT

Future Markets $/lb.
= highest values
2,5 2,25 2 1,75 1,5 1,25 1 0,75 0,5 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011 6,40 5,40 4,40 3,40 2,40 1,40 0,40
07: Lemon Juice Concentrate

cloudy, 400g/l acid, $/kg
= lowest values
08: Grapefruit Juice Concentrate

58 Brix, $/kg
3,50 3,00 2,50 2,00 1,50 1,00 0,50 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011 1,50 1,00 0,50 0,00
09: Pear Juice Concentrate

65 Brix, EUR/kg
2,50 2,00
10: Sour Cherry Concentrate

65 Brix, EUR/kg
11: Black Currant Juice Concentrate

black, 65 Brix, EUR/kg
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MARKET PRICE REPORT
12: Grape Juice

white, EUR/l
13: Grape Juice

red, EUR/l
1,20 1,00 0,80 0,60 0,40 0,20 0,00 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011 1,20 1,00 0,80 0,60 0,40 0,20 0,00 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011
14: Grape Juice Concentrate

white, 65 Brix, EUR/kg
15: Grape Juice Concentrate

red, 65 Brix, EUR/kg
3,00 2,50 2,00 1,50 1,00 0,50 0,00 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011
16: Apricot Puree

EUR/kg
17: Banana Puree

22-24 Brix, $/kg
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MARKET PRICE REPORT
18: Guava Puree

pink, 8-10 Brix, $/kg
19: Mango Puree

15 Brix, $/kg
1,60 1,40 1,20 1,00 0,80 0,60 0,40 0,20 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011
20: Peach Puree

EUR/kg
21: Tomato Juice

5-6 Brix, EUR/l
0,65 0,6 0,55 0,5 0,45 0,4 0,35 0,3 0,25 0,2 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011
22: Carrot Juice Concentrate

65 Brix, EUR/kg
23: Carrot Juice

EUR/l
4,5 4 3,5 3 2,5 2 1,5 1 0,5 0 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011
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MARKET PRICE REPORT
24: Red Beet Juice Concentrate

65 Brix, EUR/kg
25: Red Beet Juice

EUR/l
3,40 3,20 3,00 2,80 2,60 2,40 2,20 2,00 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011
ORGANIC

organic, 65 Brix, $/kg
6,50 6,00 5,50 5,00 4,50 4,00 3,50 3,00 2,50 2,00 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011 4,50 4,00 3,50 3,00 2,50 2,00 1,50 1,00 0,50 0,00

organic, high acidity, 70 Brix, EUR/kg
03: Carrot Juice

organic, EUR/l
1,00 0,90 0,80 0,70 0,60 0,50 0,40 0,30 0,20 SEP OCT NOV DEC JAN FEB MAR APR MAY JUNE JULY AUG 2010 2010 2010 2010 2011 2011 2011 2011 2011 2011 2011 2011 0,80 0,75 0,70 0,65 0,60 0,55 0,50 0,45 0,40 0,35
04: Red Beet

organic, EUR/l
219
IFU NEWS
THE GLOBAL FRUIT JUICE INDUSTRY

IFU Assembly of Delegates, 2011 June 15th in the USA The Assembly of Delegates at its statutory meeting unanimously elected the following officers for the positions which were vacant with 147 votes present or represented and total quorum of 71,71 %: President of IFU Mr Don SPORN Vice-President of IFU Mr Dirk LANSBERGEN Chairman of the Commission for Legislation Dr Hany FARAG Vice-Chairman of the Commission for Legislation Mrs Romana VANOVA Chairman of the Commission on Methods of Analysis Mr Mikko HOFSOMMER Vice-Chairman of the Commission on Methods of Analysis Mr Ian HOWARD EC at large members Mr COOLS, Western Europe (EU, Switzerland and Norway) re-election (2nd term) Mr SHMULINSON, Middle East & Africa reelection (2nd term) Mr BEATTIE, Oceania Mr JUD, Immediate Past President Accounts Auditors Messrs MONCHOVET and OSPELT are unanimously elected Accounts Auditors of IFU for another year. Statement of the new IFU President Don Sporn (USA) As I begin my term as your President, I want to take this opportunity to thank Bruno JUD for his inspiration and leadership over these past three years. During his term IFU instituted a number of projects including the revision of this newsletter to include contributions from member associations. The recent 63rd Annual IFU meeting held in Bonita Springs, Florida is now history, but much work was accomplished by the various commissions. The Commission for Legislation continues to be active and influential in CODEX activities having representatives attend a number of CODEX committee meetings as well as tracking those other CODEX committees dealing with lesser important matters currently. We are extremely pleased that Dr Hany FARAG has consented to continue the leadership of this important IFU work. The Scientific & Technical Commission continues to do important investigative work on issues relating to juice quality. Prof Helmut DIETRICH, Chairman of this Commission has been busy putting together the program for a workshop to be held in conjunction with CIBUS TEC on October 20th in Parma, Italy. Mikko HOFSOMMER was elected Chair of the Methods of Analysis Commission succeeding Dr David HAMMOND who so ably led the activities of the Methods Commission for many years. We thank David for his past leadership and look forward to his continued participation and support of Mikkos efforts in this important IFU activity. The Public Relations & Membership Commission has identified a list of some 60 potential new member companies. What an opportunity this presents to grow the membership and influence of IFU! Each of us has the opportunity to be an ambassador for IFU to reach out to potential new members. I urge you to take up this challenge to grow our federation! Ebru AKDAG of Meyed, the Turkish Juice Association made a presentation on the success of their 2nd World Juice Day event held in May and urged other national associations to join in with this means of promoting the consumption of juice products. At the Assembly of Delegates we welcomed five new members from the countries of Italy, Japan, Mexico, Monte Carlo and Uruguay and we look forward to their active participation in IFU. For the first time, TCJJP joined with us in the IFU meetings and events that began with some 30 participants on the Technical Tour to the University of Florida Research Centre where we toured the experimental orange groves to learn how they are trying to overcome citrus tree diseases such as HLB and Canker by means of pesticides, nutrition and stunting. The second part of the tour consisted of visiting Southern Gardens Citrus for a plant tour and operational presentation. IFU and the juice industry face many challenges, but also many opportunities. Please join me in strengthening IFU in the global juice community in the years ahead. Statement of the Immediate Past President Bruno Jud (Switzerland) First of all, congratulations to Don SPORN for his successful election as new IFU President. As a whole I can look back at a very challenging and instructive presidency. In my capacity as President of IFU I had the possibility to attend some interesting congresses in order to foster international contacts in the industry sector as well as to enrich and increase the network of IFU partnerships. As everlasting memory I would like to retain the IFU events in Parma and of course in Istanbul. These events show that with the IFU teamwork it is possible to implement a platform which is recognized at international level. The work as President was challenging, as already mentioned, because it dealt with, and of course deals with also for the future, combining different opinions and interests of various continents and finding a consensus. In this respect, in this short period of time, I was able to ameliorate the culture of debate and to influence in a positive way the decision-making process in the Executive Committee. One should not forget the works of IFU Commissions in the field of methods of analysis, scientific & technical and regulatory as they require particular emphasis. I wish Don SPORN and the team a good hand and a lot of success in the implementation and accomplishment of the forthcoming challenges. I feel it my duty to thank all colleagues of the Executive Committee for the good co-operation and my special thanks go to our Secretary- General, Elisabetta ROMEO-VAREILLE. The cooperation with Elisabetta ROMEO-VAREILLE was very inspiring, committed and in line with IFU philosophy. Without her many works wouldnt have been implemented. In our intensive co-operation. I could also understand and appreciate her human aspect many thanks Elisabetta. I wish IFU and all members every success and the very best for the future. IFU Commissions meetings 2011 June 14-15 Bonita Springs, Florida (USA) The following topics were raised in the different commission meetings: Commission for Legislation (CL) Codex Committee on Food Additives (CCFA) Lauryl arginate ethyl ester (LAEE) antimicrobial agent work was discontinued Carotenoids work was discontinued Carotene, beta (vegetable) work was discontinued Grape skin extract work was discontinued Iron oxide work was discontinued Sulfites With regards to sulfites, current maximum levels allowed are 50 mg/kg in the Codex Standard for fruit juices and nectars. There was a proposal to increase these levels up to 100 mg/kg as served to the consumer. There was no consensus reached during CCFA meeting. This remains on the agenda for next CCFA session. IFU is opposing that levels of sulfites are increased. Stevia IFU supports the addition of stevia to nectars (step 5/8 at Codex). On the otherhand, IFU doesnt support adding it to juices. However, IFU discussed at Commission for Legislation level the possibility to review its position of opposing stevia to juices considering the negative publicity regarding high sugar. IFU Secretariat will circulate a survey requesting the position of IFU members concerning this issue. For the time being and unless IFU members dont express themselves in a different way, IFU opposes the addition of stevia to juices. Codex Committee on Processed Fruits and Vegetables (CCPFV) IFU was given mandate to ask CCPFV to change its terms of reference (TOR) in order to include fruit juices and nectars. TOR was changed to: To elaborate worldwide standards and related texts for all types of processed fruits and vegetables, including but not limited to canned, dried and frozen products as well as fruit and vegetable juices and nectars and related products. The wording and related products creates some problems as it is too broad and would encompass any product having a drop of
220
IFU NEWS
juice in it. IFU has already asked together with other organizations to delete the last three words of the TOR. Codex Committee on Contaminants in Food (CCCF) IFU is going to join the Electronic Working Group in order to monitor activities related to heavy metals specifically with lead in juices and it will report back to the membership. Codex Committee on Pesticide Residues (CCPR) The issue of transfer factors (processing factors) and MRLs for processed foods is still pending. No real consensus could be reached at Codex level. The German Institute of Risk Assessment has published a list of transfer factors for somejuices. Juices are much lower in pesticides than the fruits they are made from. Codex Committee on Food Labelling (CCFL) The effect on nutritional profiles on health claims is still the major topic. IFU is carefully monitoring this issue when it comes to juices because of the sugar content which may preclude us from making health claims. Paul ZWIKER will be the IFU delegate at the 34th session of the CAC. Scientific and Technical Commission meeting (STC) Heavy metals in fruit juice Activities on heavy metal content in juices using total reflection X-ray fluorescence spectroscopy (TXRF) were reported. There is concern of German authorities on high manganese contents in pineapple juice. It was found that manganese is significantly higher than in other juices. The results of the studies show that it is clearly not due to a contamination by processing but it is caused by low pH of soils. In low pH ranges, manganese is mobile and can be transferred to the fruit. The recent study in Geisenheim will be finished in a few months and it will be possible to report on it at the forthcoming STC meeting in October in Parma. Fruit juices are generally very low in heavy metals and it not a real concern for our sector. Methanol in fruit juices and purees Methanol is a genuine part of the pectin substances in fruits and vegetables. Therefore, a differentiation between free and bound methanol (=potential methanol) should be made; the sum of both is the total methanol. Juices always contain significantly less methanol than the corresponding fruit as a large portion remains as bound methanol in the pomace. A running study at Geisenheim Research Centre compares the potential content of methanol of apple varieties with the corresponding contents in cloudy apple juices. It is confirmed that eating an apple leads to much higher methanol intake than drinking applejuice. Data will be presented during the October meeting in Parma. New technologies for fruit and vegetable juices, including fresh (non-pasteurized) fruit juices UV-C radiation, an established technology in water treatment, is under investigation as a non thermal treatment of fruit juices or even potential replacement for pasteurisation. STC members came to the conclusion that the potential of UV-C treatment is limited. There was no more discussion on ultrasound. It is thus not expected that ultrasound technology can be an alternative to established technologies in juice processing. On the other hand electroporation is well developed and used for special purposes, like degradation of microorganisms to extend shelflife. A new pressing system called Vaculiq can cover a capacity of 500-3000 kg/h. This technique reduces the influence of oxygen and preserves added vitamin C as well as polyphenols, in comparison to classical pressing. Fruit juice browning The best method of measuring the colour of purees and cloudy products is still a matter of debate. STC is of the opinion that all colour measurements have physical restrictions and should be regarded as a convention and are a compromise between producer and client. IFU position paper on fruit juice nutrition policy The IFU position paper on fruit juice nutrition policy is available for downloading from the home page of the IFU website. Finding a replacement word for antioxidant Recently regulatory organizations both in Europe and the USA have started to intervene to regulate food health claims. No evidence has been provided to establish that antioxidant activity/content and/or antioxidant properties provide a beneficial physiological effect. To be antioxidant is not related to the biological mechanism. Therefore, the term should be substituted. The scientific community is more and more convinced that one of the common mechanisms is the anti-inflammatory effect which is related to chronic diseases, like heart attacks, cancer, Alzheimer and other neurodegenerative diseases. To better express the health potentials of fruit juices, the term Antioxidant, which no longer appears to reflect the mechanisms involved in physiological processes, could be replaced by Anti-Inflammatory Polyphenols (Phytochemicals)? This question was discussed by STC members but no consensus could be achieved about which term would be best understood by the consumer. Future technical and scientific activities of STC STC strongly support the idea that sustainability in fruit juice industry should be more in the focus of the future STC work. Next STC meeting Next STC meeting will be held on 19th October 2011 in Parma, Italy in conjunction with Cibus Tec fair. Commission on Methods of Analysis (CMA) 1) Enzymatic method for mannitol for vegetable and pomegranate juices and where no expensive HPLC system is available. 2) Solvent effects in the qualitative test for pectin 3) Methods for B vitamin in juice drinks 4) Adaption of the formol method to use anothermaterial instead of formaldehyde due to toxicity concerns 5) Re-visit the oligosaccharide recommendation REC 4 Open issues: Revision of the recommendation on methods for heavy metals Revision of method 25 on sensory analysis of juices Extension of the scope of the German method for quantitative aroma analysis Method for the colour of blood orange juice Mandarin in orange by hetero duplex method Citrus species Mango varieties Public Relations and Membership Commission (PRMC) IFU News PRMC looked at the IFU News. The result is very satisfactory. It is of note that after two years, the IFU News bulletin has a large group of regular contributors who report on the activities within their association on a rotation basis. Australia, New Zealand and Brazil will be requested to join the group of contributors. Recruitment new members Mrs ROMEO-VAREILLE compiled a list of approximately 60 potential members including fruit juice associations and individual companies located worldwide. PRMC asked her to group the entrees of this list by geographical area. The Regional Champions should contact the companies/associations in their area. The Executive Committee will go through the list and complete it. Early warning system PRMC felt that similar to the systematic input requested for the IFU Newsletter, members will be asked to inform IFU on potentially contentious issues for the industry e.g. contamination risks, unjustified attacks on juices mostly related to sugar content. Fruit juice as part of 5-a-Day IFU should act as a platform in order to provide members with back up to ensure that fruit juices are kept or included in national 5-a-Day programmes. 2nd World Juice Day celebration in Turkey! The World Juice Day, which was first introduced by MEYED, the Turkish Fruit Juice Association, has been welcomed all around the world. Its second edition was celebrated with a huge street festival in Istanbul, on Sunday May 29th. The festival offered a series of activities for youngsters and their families. Around the festival area, the sponsoring companies served their products at their stands. Within the framework of the event, activities such as graffiti artists, free style dance shows, skateboard tracks, street acrobats performances and special arts & crafts workshops entertained kids who attended the event. Over a thousand people joined the street festival and about 1,500 people attended the forums about the festival at social media. At the beginning of this year, IFUs call for the introduction of an international World Juice Day received positive feedbacks from the national fruit juice associations. Next annual IFU meeting (commissions meetings and assembly of delegates) take place in Maastricht, Netherlands, 2012 June 17-21.
221
BUSINESS NEWS
SIDEL EXPANDS ITS RANGE OF HOT FILLERS FOR BEVERAGES WITH PARTICLES Sidel launched the new Veloce ISD hot filler with Integrated Slurry Dosing. It is dedicated to fill typical beverages such as pulpy juices, flavored waters with fruit pieces, Chinese speciality drinks and aloe vera or coconutbased drinks in PET containers. This new filler can dose particles up to 10x10x10 mm in size and with particle quantity concentration ranges from 10 to 200 ml, depending on the recipe and bottle size (from 200 ml to 2 l). Accurate particle filling and high product integrity The Veloce ISD in-line filler includes double stage filling after the bottle rinsing: first, the dosage of a certain amount of particles in pumpable slurry, and then the filling of the bottle with liquid juice. The very high accurate dosage of the Veloce ISD guarantees a very steady and precise quantity of particles in the final beverage filled. This filler also guarantees the filled beverage quality, and consequently, can maintain the physical integrity of the particles. Less than 10% of the particles are damaged during processing and filling. It really highlights the premium image of the beverage which feels perfectly authentic. Hygienic and precise filling The monobloc handles plastic bottles by the neck and is composed of a rinser, doser, filler and capper. The slurry dosing turret is equipped with contactless valves for improved hygienic filling. The traditional filling tube is replaced by a special design of the valve for volumetric dosing, patented by Sidel. Due to the horizontal position of the lower surface of the valve cone, the flow cut off of the stream is very precise and does not cause any dripping or product wastage. Capping is much safer as no microbiological risk between the neck thread and the cap can occur. The slurry dosing turret for the slurry has its own recirculation and cleaning circuit in a closed loop, just like the juice filler where the filling volume is determined by individual flow-meters for high precision filling. A user-friendly and fully integrated machine A single automation allows one unique user interface (PLC) to control the entire monobloc, from rinsing to particle dosing and product filling. For upstream, the filler acts as a master in order to synchronize the two slave processing systems, one for the juices and one for the slurry, to ensure energy savings and minimize product loss during start and end of production. The Veloce ISD is available as a standalone filler or in Combi configuration, an integrated blowfill-cap solution. www.sidel.com
Veloce ISD hot filler with Integrated Slurry Dosing
Sidel
Offers & Requests

We are looking for investors or participation in a profitable fruit juice concentrate and NFC plant ready for operation in Europe.
Phone: +43-7258-7471-0, Fax: +43-7258-7471-11, josef.huemer@kt-net.at
We buy and sell used Tetra Pak machines Dietz International GmbH & Co. KG D-55299 Nackenheim (Mainz) Tel: +49 6135/7069419 www.dietz-international.de
Are you selling concentrates or machines? Do you want to purchase raw material?
We offer for sale or rent: a complete fruit juice concentrate and NFC plant in Europe ready for operation at a very attractive location.
FRUIT PROCESSING 6/2011!

Just send us your text by email advertisement@fruit-processing.com or fax +49 2634 9235-35 until November 07, 2011.
For sale:
2 complete lines for citrus concentrates/tomato concentrate; 1 puree line. Bucher presses: 5 units HP5000, 2 units HP10000, 1 unit HP3000 3 complete lines for fruit juice concentrate and NFC barely used. 3 units evaporators (7 t/h, 15 t/h, 27 t/h), 8 units beltpresses, uf plant. Tetra Pak TBA 19 filling line. Each: barrel, puree, bag-in-box filling line. Purchase: We constantly buy production lines for fruit juice concentrate, evaporators, Bucher presses, Tetra Pak filling lines.
Phone: +43-7258-7471-0, Fax: +43-7258-7471-11, josef.huemer@kt-net.at
222
BUSINESS NEWS
THE SMOOTHIE: MULTI-FACTETED MEMBER OF THE BEVERAGE WORLD Kristen Borsari, global marketing manager at Ocean Spray ITG explains how the fruit smoothies versatility provides a wealth of opportunities for beverage and dairy manufacturers worldwide. One of the fastest growing product areas in recent years has been the smoothie. Fast becoming widely accepted the globe over, new and existing smoothie brands are vying for shelf space in this highly competitive market, as health conscious consumers shun sugar-filled, carbonated drinks in favour of fruit or fruit-and-yoghurt blends. Thanks to the soaring popularity of the smoothie, Ocean Sprays cranberry pure sales increased by more than 40 percent during 2007. Since then, the smoothies popularity endures. The smoothies success is testament to its fit with modern society, where health and convenience are key food market drivers. Originating from South America, the smoothie has been adopted by a global consumer audience and more and more interesting blends are continuing to appear on the shelves. Creative blends of fruits can produce delicious flavours for a wide range of eating occasions. The attractive red colour of cranberry makes it a popular choice, and its high level of acidity works well to offset other flavours. Smoothies also offer an appetising thick and creamy dessert option gratifying yet good for you. Alternatively, they can refresh the palate in much the way a sorbet would without the added sugar a welcome invigorating finish after a heavy meal. From a marketing perspective, manufacturers can choose a number of positioning options. Breakfast is an ideal time of day for fruit consumption. Delivering at least one of our five portions a day, smoothies are easy to digest and, consumed either alone or as part of a more substantial breakfast, make for a healthy, wholesome start to the day. The smoothies portable format makes it a convenient option. Fitting comfortably in a briefcase, gym bag or lunch box, smoothies provide a healthy snack option on-the-go. Smoothies can act as successful meal replacements. With the combined advantages of antioxidant activity and fibre and vitamin content, fruit pure can facilitate the elimination of excess toxins from the body. Unlike many light or diet snack options and slimming shakes, which can contain highly modified ingredients and leave the body undernourished, the natural sugars in fruit leave dieters feeling energised and ensures that vitamins are not sacrificed during the weight loss process. Nor should enjoyment be sacrificed. Smoothies are a flavoursome and interesting meal replacement option, making a regime interesting and thus sustainable, shunning the perception that a healthy, nutritious diet equates to a dull diet. Ocean Sprays cranberry pure consists of 100 per cent fruit, offering manufacturers a clean-label ingredient. www.oceanspray.com
SOFT DRINK AND FRUIT JUICE PROBLEMS SOLVED
P ASHURST, ASHURST AND ASSOCIATES AND R HARGITT, BRITISH SOFT DRINKS ASSOCIATION, UK, ISBN 1 84569 326 4, ISBN-13: 978 1 84569 326 8, 208 PAGES, 125.00 / US$210.00 / 155.00
How do I select the right intense sweetener for my product? Do small changes in packaging need extensive trials? When do I need to institute a product recall? Expert answers to these and further questions which arise during the development, manufacture, packaging and distribution of soft drinks, fruit juices and packaged
waters can be found in this convenient reference book. Arranged in practical question and answer format, information can be found quickly and easily, whether the book is being used as a basic source of information, problem-solving manual or training tool. The book is divided into nine main chapters reviewing issues relating to beverage ingredients, manufacturing, product quality, packaging, storage and distribution. A section on bottled waters is also included. Final chapters cover ways of handling consumer complaints, environmental and regulatory issues. Written by authors with extensive industrial experience, Soft drink and fruit juice processing problems solved will be an essential reference and problem-solving manual for professionals and trainees in the beverage industry.
223
BUSINESS NEWS
PACKAGING CLOSURES AND SEALING SYSTEMS
N. THEOBALD, CONSULTANT IN PACKAGING TECHNOLOGY, DURHAM, UK, B. WINDER, DEPARTMENT OF PSYCHOLOGY, NOTTINGHAM TRENT UNIVERSITY, UK, ISBN: 978-1-84127-337-2, 288 PAGES, 162.00
access to a packaged product and to reclose the package, when the contents are not used fully in a single serve. However, closures are now expected to deliver a wide variety of additional functions, such as ensuring that the package has not been opened prior to the first opening by the consumer, facilitating the dispensing of the product (especially for food and pharmaceuticals) and supporting the brand equity value of the product. This volume considers the technologies relevant to packaging closures and sealing systems, structured by types of pack. It is directed at packaging technologists, those involved in the design and development of packaging and those who specify or purchase packaging.
The packaging closure is the primary interface between the product and the customer. Closures have undergone much evolution and development in recent years. The basic function of a closure is to allow easy
CELEBRATING 80 YEARS OF WILD On the eve of its 80th anniversary, WILD is in great shape. Founded in 1931 as a family business, WILD is now a global player and ready for the capital market. Today, the company is one of the worlds leading manufacturers of natural ingredients for the food and beverage industries. A major force behind the developments of the past 37 years has been Dr. Hans-Peter Wild, who celebrates his 70th birthday on 16 June 2011. The companys history began in 1931 in Heidelbergs Marstallstrae. At the time, company founder Rudolf Wild was working on the revolutionary idea of producing soft drinks without the addition of synthetic ingredients. Twenty years on, in 1951, he achieved a breakthrough with Libella, the first ever soft drink made entirely of natural ingredients. In 1974 Rudolf Wilds son Dr. Hans-Peter Wild joined the company and soon began the firms globalization process. During the 1980s the product portfolio, initially focused on the base ingredients of drinks, was extended to include fruit preparations and fruit flavors, and later also natural colors. The takeover of base ingredient manufacturer Scholvien in Berlin finally strengthened WILDs competence in herbal, tea and plant extracts. Alongside the ingredients business, Dr. Hans-Peter Wild also set up the international Capri-Sonne brand. Today the unmistakable stand-up pouches represent the worlds no.1 kids drink, available in over 100 countries. The companys third foothold, mechanical and plant engineering company INDAG Process Technology, is also enjoying healthy expansion. INDAG is now one of the leading suppliers of dosing and mixing units to the food and beverage industry, offering the worlds fastest packaging units for standup pouches. At the turn of the millennium the WILD group had reached such a size and complexity as a result of takeovers and the expansion of multiple companies within Europe, the USA and Asia, that basic changes of structure had become necessary. A few years ago Dr. Wild therefore decided to take the ingredients business unit to the capital market as an independent company. To this end, in early 2010 Wild entered into a strategic partnership with international investor Kohlberg Kravis Roberts & Co (KKR), who holds a 35 % share of global flavors business. A mere six months later, on 29 July 2010, Dr. Hans-Peter Wild established a global structure for all the companies within the WILD group. The flavor divisions were grouped under a new Swiss holding WILD Flavors GmbH Zug (Switzerland), which included Rudolf Wild GmbH & Co. KG, Eppelheim (Germany), WILD Affiliated Holdings Inc., Erlanger (Kentucky/USA) and other Swiss assets owned by Dr. Hans-Peter Wild. www.wild.de
WWW.FRUIT-PROCESSING.COM
224
BUSINESS CONTACTS
E. Begerow GmbH & Co. An den Nahewiesen 24 D-55450 Langenlonsheim Phone: +49 6704 204-0 Fax: +49 6704 204-121 E-Mail: info@begerow.com www.begerow.com
Bucher Unipektin AG Murzlenstrasse 80 CH-8166 Niederweningen Phone +41 44 857 23 00 Fax +41 44 857 23 41 info@bucherunipektin.com www.bucherunipektin.com
Activated Carbon, Bentonites, Enzymes, Filtration Equipment, Silica Sol

We are the specialists for liquid filtration processes in the beverage and food industry as well as in the chemical, pharmaceutical and industrial sector. Being the only complete supplier of filter media, process technology and beverage treatment products, it is our aim to improve the quality of your products.
Dejuicing Systems, Cross Flow Filters, Adsorbers, Evaporators

Bucher Unipektin AG is leading supplier of plants and components for the production of fruit juice and pures. Iin addition we are recognized supplier of sludge-dewatering plants and vacuum drying units. Recently we started the supply of solutions for the dairy-industry and citrus-juice production.
ERBSLH Geisenheim AG Erbslhstrae 1 65366 Geisenheim Germany Tel.: +49 6722 708-0 Fax: +49 6722 6098 E-Mail: info@erbsloeh.com www.erbsloeh.com
Flottweg AG Industriestrasse 6-8 84137 Vilsbiburg, Germany Phone +49 (0) 8741-301-0 Fax +49 (0) 8741-301-300 mail@flottweg.com www.flottweg.com
Activated carbon, Bentonites, Enzymes, Filtration aids, Silica sol

ERBSLH Geisenheim AG is a globally operating specialist for the treatment of beverages and a leader in the field of research and development, consulting and service. Besides innovative solutions for product optimisation and product improvement, ERBSLH Geisenheim AG offers a broad range of process-relevant services. Thus we consider us a full-service partner of the beverage industry.
Belt presses, decanters, and disc stack centrifuges Solutions for the production of fruit and vegetable juices
Flottweg offers customized solutions for higher yields and best quality. Our systems are well-known for high reliability and low operating costs. Due to more than 50 years of experience we have gained considerable know-how in the production of fruit and vegetable juices.
GEA Westfalia Separator Group GmbH Werner-Habig-Strae 1 59302 Oelde Tel.: +49 2522 77-0 Fax: +49 2522 77- 2089 www.westfalia-separator.com
www.KosherRegister.com Room 603, Building # 4, 2328, Hong Qiao Road Shanghai, 200336 CHINA TEL: +86-21-6261 8893 FAX: +86-21-6242 6269
Centrifuges and Decanters for the Fruit-Processing Industry

GEA Westfalia Separator Group is the leading company in the world in the field of mechanical separation. With the efficient processing of liquids and liquid mixtures, this technology ensures considerable added value: more quality of life for mankind.
The gateway to a 320 billion dollar global market

KosherRegister.com is the No. 1 global online B2B resource for kosher industry. www.kosherregister.com opens the gateway to a 320 billion dollar world market and brings buyers, sellers and all other related parties in the same platform.
confructa medien GmbH Raiffeisenstrasse 27 56587 Strassenhaus, Germany phone: +49 (2634) 9235 - 0 fax: +49 (2634) 9235 - 50 www.confructa-medien.com
Our special offer in 2011: With a 50% discount only EUR 1,500
All prices + VAT, if applicable * Prices are valid for bookings received before December 31, 2011
Expert Magazines, Expert Literature, Congresses

We offer the complete product range of a modern publishing house including expert literature for the beverage and fruit processing industry. For further information related to our print and online publications please visit: www.fruit-processing.com and www.fluessiges-obst.de!
Contact the advertising department! Cornelia Hebbe cornelia.hebbe@fruit-processing.com fon/fax: +49 2634 9235-16/35
225
FRUIT JUICE LIBRARY SCIENCE & RESEARCH
Carbonated Soft Drinks Formulation and Manufacture Steen, David / Ashurst, Philip R.
This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A final chapter deals with quality assurance, and environmental and legislative issues. Detailed references provide opportunity for further reading in more specialised areas. The book is aimed at graduates in food science, chemistry, microbiology and engineering who are considering a career in the soft drinks industry, as well as technical staff already employed within the industry and associated suppliers.
EUR 139,25 + P&P + 7% VAT if applicable
Sensory Evaluation A Practical Handbook Sarah Kemp / Tracey Hollowood / Joanne Hort
Sensory testing in the food, cosmetic and household product industries is integral to the development and manufacture of products that consumers want to buy. A greater understanding of the benefits of sensory science has lead to rapid development and growth in the profession over recent years, and the demand for more technical staff increases as the number and size of sensory departments continue to expand. This book is a practical guide to sensory evaluation methods and techniques, explaining the suitability of different testing methods for different situations and offering step-by-step instructions on how to perform the various types of test. Covering a broad range of product applications including food, beverages, personal care and household products, the book is spiral bound to allow for easy reference in the testing environment.
EUR 54,11 + P&P + 7% VAT, if applicable
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Department: Books fon +49 (0) 2634 9235-21 fax +49 (0) 2634 9235-35 books@fruit-processing.com www.fruit-processing.com
FP 05-2011
SCIENCE & RESEARCH

IMPRINT Publisher: Evi BRENNICH Editorial Office
Evi BRENNICH Editor-in-Chief editorial@fruit-processing.com Marco BRENNICH marco.brennich@fruit-processing.com
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PEER REVIEW BOARD

Permanent Members: Dr Victor ARA, Chelab, Hemmingen, Germany Rossana Borgese, (MSc), FMC Food Technologies Italia Spa., Italy Prof Dr Reinhold CARLE, Hohenheim University, Germany Prof Dr Helmut DIETRICH, Research Institute Geisenheim, Germany Dr rer. nat. Hans-Jrgen HOFSOMMER, GfL, Berlin, Germany Prof Tilo HHN, Wdenswil University, Wdenswil, Switzerland New Members Welcome!
Note:
The views and opinions expressed by the authors do not necessarily reflect those of the publisher or the editorial staff. Original science and research papers will be presented for scrutiny to a member of the Peer Review Board. All manuscript must be in English. If English is not the authors primary language, the author should obtain assistance. The publishing house confructa medien offers editorial language service against payment. Please contact the editor: editorial @fruit-processing.com. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means without the written permission of the publisher. is read in over 120 countries by more than 30,000 readers per issue. The magazine is printed six times a year (bimonthly, double issues). Copyright 2011 confructa medien GmbH, Raiffeisenstrasse 27, D-56587 Strassenhaus, Germany ISSN 0939-4435, Printed in Germany
Dr Stefan PECORONI, GEA Westfalia Seperator Group GmbH, Oelde, Germany SGF International e. V., Nieder-Olm, Germany Matthias SASS, Rudolf Wild GmbH & Co. KG, Eppelheim, Germany Dr Joachim TRETZEL, DhlerGroup, Darmstadt, Germany Prof Dr Frank WILL, Research Institute Geisenheim, Germany Dr Gilvan WOSIACKI, Ponta Grossa State University, Brazil Dr Edgar Zimmer, Bucher Processtech AG, Niederweningen, Switzerland
227
International trade fair for food and drink technology
The Future is Expecting You.

Pure Refreshment: Visit the International Supplier Fair of the Food Industry.
Experience the innovations of the future for 4 days in one location from processing and packaging to analysis technology. By the way: In the industry sector of Technology for Beverages alone, 50 % of the more than 1,300 exhibitors will be presenting their developments for the beverage industry. This is another reason for you not to miss out on 2012. Get ready for the future:
www.anugafoodtec.com
27 30 March 2012 in Cologne
Markets international
Apple Production by Country from 2002 till 2011

x 1000 tons
Country Austria Belgium Bulgaria Czech Rep Denmark France Germany Greece Hungary Italy Latvia Lithuania Netherlands Poland Portugal Romania Slovakia Slovenia Spain Sweden UK Total:
2002 161 348 26 163 25 1 965 766 244 527 2 174 50 82 370 2 168 300 492 27 41 646 20 123 10 718
2003 153 320 38 154 25 1 728 818 166 500 2 144 36 97 405 2 428 287 811 34 62 704 19 157 11 086
2004 164 356 39 164 26 1 709 946 282 679 2 032 7 34 435 2 522 277 1 098 31 62 553 20 164 11 599
2005 177 317 26 138 26 1 770 925 265 467 2 085 38 130 380 2 200 252 439 36 58 701 21 193 10 643
2006 163 358 26 160 27 1 585 948 267 480 1 991 32 100 348 2 250 257 417 31 71 547 20 174 10 252
2007 193 358 26 113 32 1 676 1 070 236 203 2 196 31 40 396 1 100 258 287 10 80 599 16 196 9 117
2008 159 336 24 157 26 1 528 1 047 231 583 2 164 34 74 376 3 200 245 459 42 68 528 18 201 11 499
2009 185 344 35 145 24 1 651 1 071 224 514 2 237 13 74 402 2 600 274 379 48 64 470 18 212 10 984
2010 169 288 40 103 21 1 579 835 254 488 2 179 12 46 340 1 850 251 423 32 66 486 20 214 9 697
F2011 192 298 40 66 20 1 655 896 245 300 2 212 8 60 418 2 300 265 375 33 73 18 219 10 195
FP 05-2011
502
(Source: www.wapa-association.org graph: confructa medien GmbH)
World of Fruit Processing

confructa medien GmbH 2011
confructa medien
www.confructa-medien.com
Markets international
U.S. Liquid Refreshment Beverage Market (Change in Volume by Segment 2009-2010)
RTD Tea
12.5 %
Sports Drinks RTD Coffee Energy Drinks Bottled Water

0.2 % 3.5 % 5.4 %
9.4 %
8.1 %
Value-Added Water
- 2.0 %
Fruit Beverages
- 0.8 %
FP 05-2011
Carbonated Soft Drinks

-2.00 % 0.00 % 2.00 % 4.00 % 6.00 % 8.00 % 10.00 % 12.00 % 14.00 %
(Source: Beverage Marketing Corporation graph: confructa medien GmbH)
World of Fruit Processing

confructa medien GmbH 2011
confructa medien
www.confructa-medien.com
Pumba - Fotolia.com

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SEPTEMBER/OCTOBER

Process Technology Flavours & Ingredients Packaging Business News

THINK FRUITY. THINK DHLER.

Riedstrasse 64295 Darmstadt Germany mailbox@doehler.com www.doehler.com Phone + 49 6151 306-0

Congress for the International Fruit Juice and Beverage Industry

International Fruit World (IFW) Congress at Anuga FoodTec 2012

Global Beverage Markets No Future for Juices?

INTERNATIONAL MARKETS AND MEETING POINTS

Fruit Processing Using Thin Film Technologies

PROCESS TECHNOLOGY The Rheology of Smoothies

INGREDIENTS Healthy Fruit Shots - Snacking with Healthy Benfits

INGREDIENTS Extracts Meet Fruit Juice

QUALITY ASSURANCE Heatlthy and Delicious Drinks 202

Extracts Meet Fruit Jucie read more on p. 196

INSERT NOTICE: WORLD OF FRUIT PROCESSING

We publish fresh t(r)opical news

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FILM TECHNOLOGY FRUIT PROCESSING SPINNING CONE COLUMN

FRUIT PROCESSING USING THIN FILM TECHNOLOGIES

Safety for sensitive products aseptic filling with krones. www.krones.com

Brau Beviale 2011 Nrnberg, 09 11 Nov. Hall 7A, Stand 206

Fig. 1: SCC column arrangement all figures FT Technologies

Fig. 2: Mango puree as processed in the SCC

GEA Process Engineering

GEA TDS GmbH

F. Thomas Eurofins Analytics 44323 Nantes Cedex 3 France www.eurofins.fr

BEVERAGES PROCESS TECHNOLOGY SMOOTHIE VISCOSITY

THE RHEOLOGY OF SMOOTHIES

22nd-26th November 2011

INTERNATIONAL ENOLOGICAL AND BOTTLING EQUIPMENT EXHIBITION

the production bottling and packaging of drinks

Hotel and Travel www.interexpoevent.it

a) Air-bearing rotation and oscillation rheometers (according to ISO 3219)

b) Mobile rotation rheometers (partly ISO 3219 + comparative)

c) Pipe rheometers (purely comparative measurement)

Fig. 2: Sensitivity, reproducibility and absolute measurement capability decrease from a) to c)

Fig. 3: Model of a liquid flowing along a wall

Fig. 5: Particle size distribution (Q2) of an exemplary mango-passion fruit smoothie.

When Quality is Important!

Technologies & Solutions for the Food Industry

BAKERY R & CEREALS CONFECTIONERY ONER R BEVERAGE

At the same time

15-19 OCTOBER 2011 www.wds2011.com

FRUIT SHOT HEALTH CLAIMS INGRDIENTS SNACK DRINK

HEALTHY FRUIT SHOTS SNACKING WITH HEALTHY BENFITS

E ff i c i e n c y Efficiency at its Best

Your direct route to 24 service: Your direct route to 24 / 7 ser vice:

DhlerGroup D-64295 Darmstadt www.doehler.com

FUNCTIONAL INGREDIENTS SPORTS DRINKS SMOOTHIES

EXTRACTS MEET FRUIT JUICE

YOUR PROFESSIONAL JOB MARKET print and online

Personal Sales Service Contact: Cornelia Hebbe

BEVERAGE CANS PACKAGING REXAM

BEVERAGE CANS: TAILORED SOLUTIONS FOR DIFFERENT MARKET NEEDS

all photos: Rexam

HEALTHY DRINKS FOOD SAFETY FRUIT JUICE VITAFAST

HEALTHY AND DELICIOUS DRINKS

Fig. 1: VitaFast Folic Acidall

Fig. 2: EASI-EXTRACT Immunoaffinity Columns

Fig. 4: Lumitester PD-20 and LuciPac Pen

Fig. 5: SureFood real-time PCR test kit

BAG IN BOX FILLING GASTRO COOL PACKAGING