The art and science of beverage technology
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BevTech® 2022 Program (Revised 04/06/2021)
The 2021 theme is Trends and Innovations in Challenging Times. Keynote speakers, plenary spotlights, and panel discussions will be held Tuesday, April 27 - Thursday, April 29 with a featured topic each day, including Trends, Sustainability / Quality, and Innovation & the Future.
Technical Committee meetings will take place from 9 AM – 12 Noon Eastern Time (3 PM – 6 PM Central European Time) on the following days:
| General Sessions + Expo | ||
| April 26 | >BevTech Expo | |
| April 27-29 | General Session | |
| April 30 | >BevTech Expo | |
| Technical Committees | ||
| May 3 | Packaging Technology | |
| May 4 | Beverage Operations & Processing | |
| May 5 | Beverage and Ingredient R&D | |
| May 6 | Beverage Gases | |
| May 7 | Sanitation and Microbiological Control | |
| May 10 | Sweetener | |
| May 11 | Quality | |
| May 12 | Retail Equipment and Fountain Technology | |
| May 13 | Water Quality & Treatment | |
The U.S. beverage marketplace is evolving with the emergence of new segments, brands and companies. Likewise, today's consumers have grown more discerning, demanding variety, healthfulness, and convenience in their beverage choices. Learn about an ever-changing marketplace in this thought-provoking presentation. Get a look at 2019 beverage developments and data, plus a peak into the future.
Gary A. Hemphill is Managing Director of Research at Beverage Marketing Corporation. In that role, he directs the company's extensive information products and services, consisting of comprehensive beverage databases, market reports, directories, tracking services and customized information consulting projects. Mr. Hemphill directs the company's preeminent beverage database DrinkTell. It is the only comprehensive total market U.S. beverage database tracking all beverage categories. Mr. Hemphill has more than 25 years experience in the beverage industry. Previously, he served as editor of the trade publication Beverage Industry and he also directed new product publicity for the Pepsi-Cola Company where he contributed to a range of assignments. Previous to those positions, Mr. Hemphill held various newspaper writing and editing positions. Mr. Hemphill is widely quoted in the press and has often been interviewed on both TV and radio on issues of critical importance to the beverage industry. He has spoken at a range of conferences, conventions and industry events including InterBev, the Beverage Forum, the NAMA (vending) trade show, the FMI convention, World Juice, the International Dairy Show, the Tea Association annual meeting and many others. Mr. Hemphill holds a Bachelors Degree in Journalism from The Ohio State University and resides in New York City.
What do you tell a new leader entering the workforce in 2021 after everything you have learned in 2020? 2020 ended for many of us with a deep sigh of relief and promise to never look back. However, to lead successfully we know there are changes that were made in our business model that will ever affect our way we do business moving forward. We will attempt to share some lessons learned and ways to respond to changes in our regulatory climate, supply chain response, and technology. Quick adjustments in the Industry have brough forth cross functional teams, innovative IT platforms, technical testing technology, and supply chain creativity that allowed us to service our customers, consumers, and our business.
Cloeann is currently employed by Coca Cola Consolidated, Inc, the largest bottler of Coca-Cola in the US, holding 29% of total volume. The corporate center resides in Charlotte NC, and where Cloeann holds the position of the Vice President of Quality. Cloeann has worked with Coca-Cola Consolidated 20 years and currently supports a company of more than 16K teammates and servicing more than 65 million consumers over 14 states and Washington DC. Cloeann holds a bachelor's degree in Biology and minor in Chemistry from the University of North Carolina at Greensboro and has over 25 years' experience in the Beverage Industry. Her career started immediately after college in Great Britain in Quality Assurance for a major beverage manufacturer. Since that time, she has worked throughout the US supporting beverage manufactures in Wastewater and Water Treatment facilities, Dairy, Concentrate and Carbonated Beverages and also working with an FDA lab as a Pathogen Specialist. Cloeann has served as a member of the IFT (International Food Technologist), GFSI (Global Food Safety Institute), the Dairy Manufacturers Council, Food Safety Board and the ISBT (International Society of Beverage Technologies). Currently Cloeann serves as the Former President of the ISBT (International Society of Beverage Technologies) and has also been a special presenter for the ISBT general assembly technical sessions, the IFT, Food and Beverage Manufacturing Summit, Food Safety Symposium, and Keynote Speaker for Food Safety Summit.
Jimmy is currently employed as Director of Quality by Coca Cola Consolidated, Inc., the largest bottler of Coca-Cola in the US, holding 29% of total volume. The corporate center resides in Charlotte NC where Jimmy holds the position of the Director of Quality. Jimmy has worked with Coca-Cola Consolidated 25 years and currently supports a company of more than 16K teammates and servicing more than 65 million consumers in over 14 states and Washington DC. Jimmy holds a bachelor's degree in History and minor in Economics from Auburn University and has over 28 years' experience in the beverage industry; specializing in quality assurance innovation and management, water quality technology and product supply management. Jimmy is a member of ISBT (International Society of Beverage Technologists) and currently serves as Vice Chair of the Quality Committee.
Kombucha is the funky fermented tea that has captured the hearts and bellies of yoginis everywhere but is it just a fad? Does it have the ability to take market share away from other beverages like soda and energy drinks? What about all the probiotic sodas hitting store shelves? KBI co-Founder and President, Hannah Crum, discusses the trend in fermented beverages and what the future may hold in store for this emerging category.
Hannah Crum, The Kombucha Mamma, founded Kombucha Kamp in 2004. She has been an educator, advocate and consultant for over a decade. In 2014, to further Kombucha Kamp's mission of "changing the world, one gut at a time," she and partner Alex LaGory, founded Kombucha Brewers International (KBI) where Hannah serves as President. Spreading KBI's mission to promote and protect Kombucha worldwide, Hannah has been a featured speaker at business conferences, roundtables and on television as the leading expert in Kombucha.
The COVID era has amplified consumer preferences in choice of beverage, place to purchase and increased mindfulness of how beverages are produced. Beverage trends in age-gated (CBD), regionalization, meal replacement, cup alternatives and consumer behavior will be reviewed as it relates to the point-of-purchase. How will environmental and hygienic trends impact beverage dispensing capabilities? We'll look at trends and innovations in this new Era of COVID from beverage production to dispenser choices to delivery options and more.
Brad Davis joined the Lancer Corporation as Director of Applied Technologies and also appointed acting Director of Product Line Management. With over thirty years in the Foodservice Equipment industry, he recently served as the Group Vice President of National Accounts at the Middleby Corporation and as Director of Equipment Purchasing for the Independent Purchasing Co-op (Subway Restaurants). Prior to joining the Foodservice Equipment industry, Brad earned his Bachelor of Science in Mechanical Engineering from the University of Maryland and received his commission as an officer in the Army Corp of Engineers. This experience coupled with a background in new product development has prepared him to lead the product development teams at Lancer. Brad spends his free time with his wife Michelle and daughter Demi, boating on the waters of South Florida and playing blues guitar with local Miami musicians.
Discuss and review trends affecting the industry following the pandemic year of 2020. What has changed temporarily and permanently? What are the main learnings? How can we better use technology in the new normal?
Neil Marshall is the Managing Director of Guv Consulting International LLC, working with select global clients in the food and beverage sector. At the end of 2020, Neil retired from his role as Global Director Quality & Food Safety, at The Coca-Cola Company after 21 years. Neil's responsibilities included defining global strategy, policy, programs, requirements and initiatives for quality and food safety to ensure product integrity, whilst reducing risks across the supply chain. Neil joined the Coca-Cola system in June 1999 for Coca-Cola Enterprises Ltd in the UK. Since then, he has held several Quality and Supply Chain technical lead roles within the UK and Europe before moving to a global position in Atlanta, USA in 2009. Neil has worked in over 80 countries and was the global technical company lead for the 2008 Beijing Olympics, the 2010 South Africa World Cup and for the 2012 London Olympics. Neil also led the development of PAS 223: Food Safety for Food Packaging. Neil is a past board member of GFSI and President of SSAFE. Neil has a Master of Science degree from Sheffield Hallam University in the UK.
What if for once — quality, productivity, and sustainability were not goals in opposition, but could reinforce each other? That is exactly what's happening in PepsiCo beverages. With the use of burst rinsing, we revalidate or syrup and blending tanks rinses and save 40% of the water use along.
As lead for global QA beverage programs and ops support, Serge Goussaert bridges between QC, Operations, R&D and productivity on projects with a strong quality link. Working 22 years with PepsiCo, he has operated on a global level for 5 years. Starting in Snacks Maintenance, he moved to Tropicana QC & Environmental for the Zeebrugge plant in Belgium. For 7 years, he led QA beverages for Europe & Subsahara Africa. His current role touches potentially over 600 company owned and third party bottlers for PepsiCo.
Growth in global population and a rising middle-class in may regions increases the demand for natural resources such as water, energy and food, while there are limited resources available. Furthermore, emissions of green-house gases from large-scale consumption of resources constitutes a threat to our environment. The talk will review sustainable innovations and applications to make the most of life's essential resources. This includes CO2 Technologies to capture CO2 from all kind of sources, such as from flue gases and even directly from the air, recovering and purifying it to food grade CO2, as defined by ISBT standards, as well as turning waste from biogas into bio-methane and food-grade CO2, while eliminating CO2 and the harmful methane being expelled in the environment. The work with Big data, Internet of Things, Artificial Intelligence etc. will support our understanding and ability to become more efficient and to reduce operational costs of break-through technologies.
Dr. Roland Folz is the Leader of Pentair's global Food & Beverage division. He is globally responsible for Pentair's Food & Beverage business, with full Profit & Loss responsibility. He leads all parts of the organization, spanning multiple global locations, including world-leading brands, such as Suedmo, Haffmans, Union Engineering, etc. Roland joined Pentair in 2014 as the Director of Innovation & Technology for Food & Beverage, and since then has held several leadership positions in Growth, Strategy, Product Portfolio & Vertical Market Management for the business. Prior to Pentair, Roland led BevTech at the VLB, a world-leading beverage institute based in Berlin, Germany. Roland is a high-energy leader with a proven record of accomplishment in growth through innovation and deep knowledge of the beverage industry. Roland earned his Master's degrees in Biotechnology from the Technical University of Berlin, as well as a PhD in Microbiology and Genetics in 2010.
If the new rule passes as-is, with no amendments, companies would be required to provide documentation for certain Key Data Elements (KDEs) for Critical Tracking Events (CTEs) within 24 hours of a request in a sortable, electronic spreadsheet, therefore making compliance using paper-based systems nearly impossible. During this presentation, we will discuss how to meet the impending requirements with minimal disruption to your business, including:
Hank Karayan is the Global FSMA Program Director at SGS. He started his career as a quality and food safety consultant and trainer for a European multinational consulting firm, acquiring his hands-on experience in strategic management, food safety and Total Quality Management. He has led multiple projects since then for multinational firms, SMEs and regulatory bodies in various geographies. He then moved to the world of audit and compliance, to specialize in supply chain risks, food safety strategies, food defense, information security and management systems. He holds a Bachelor of Science degree in Biology and Master of Business Administration (MBA), and has many publications in food safety, food defense, FSMA and strategic management.
Major food retailers and manufacturers rely on Global Food Safety Initiative (GFSI) approved food safety schemes, (often with additional specific criteria), as the primary criterion for supplier or vendor qualification. Suppliers are facing multiple retailer/buyer audits in addition to GFSI audits, defeating the intent of GFSI as a "one stop" audit solution. Further, there has been very little impact of GFSI auditing on reduction of food safety recalls, as will be illustrated by North American data. Extensive global research has revealed significant deficiencies in the design and performance of existing food safety training and audits. These will be expanded upon, but are focused on the following root causes:
The food industry must learn new techniques to train staff more effectively using innovative, learner based techniques, develop consistent methods for true risk identification/assessment and control tiers, optimize the use of time and money to control tiers and integrate food safety implementation and auditing into business operations. These actions will go a long way in achieving the goal of reducing the risk of food safety recalls and resulting loss of consumer trust.
Victor Muliyil, Founder and Technical Director of the Risk Optimization Resource Centre, is dedicated to using over 34 years of global lead training, auditing and technical management experience to refocus the food industry on true business risk management. Victor is the creator of the revolutionary, learner and tool kit based Risk Optimization approach to product safety training, system design and auditing. Prior to founding the RORC, Victor served for over 25 years in Food, Animal Food, Logistics and Cannabis Program Technical Management for SGS North America. Victor is a former lead trainer and lead auditor for FSSC 22000, BRC and SQF. He has also worked as a technical manager in industry and has experience in beverage processing and nutritional drinks/feeding solutions. Victor holds degrees in biochemistry and microbiology, as well as low acid thermal process certification.
In this transformative age, food and beverage supply chain is getting more complex and should be readily adaptable to the changing landscape of the non- alcoholic beverage sector, covering the diverse needs of multiple stakeholders including consumers, producers, regulators. As the world changes in quantum leaps in this fast-evolving and highly competitive environment, technology can make the difference. Quality 4.0 — the application of Industry best-in-class digital technologies in food safety and quality management — will play a critical role in the factory of the future. Its many benefits include real-time process monitoring and data collection; quality analytics supported by predictive, risk-based modeling; and connected, end-to-end manufacturing processes with quality and productivity in the center. In the constant race for competitiveness, smarter, adaptive food safety, and quality management systems, digital technology is anticipated to play an increasingly significant supporting role for all stakeholders in the beverage industry. At the same time it is critical to realize that technology and innovation cannot substitute the paramount importance of embedded quality/food-safety culture built on competencies, team-work and enterprise leadership commitment. Technology is only one element in a broader quality transformation. Our ultimate goal is to build and foster a strong quality culture in which all employees take ownership . . . and this effort cannot be replaced by technology.
Dr. Zoltan Syposs is the Vice President, Quality, Safety & Environment (QSE) at The Coca-Cola Company. In the role of VP QSE, Zoltan is responsible for leading global strategies for quality, food safety; sustainability; operational health and safety; leading global technical governance; technical risk management; policies and requirements. Zoltan is a proven global system leader with over 20 years of experience working across both The Coca-Cola Company and bottling operations. Zoltan joined Coca-Cola in 2000 as Quality Manager in Central Europe. Since then, he has held several operational leadership roles in Coca-Cola Hellenic Bottling Company in manufacturing, supply chain and Technical operations, QSE management and Supply Chain Technical Manager/QA Manager at Beverage Partners Worldwide. Zoltan holds a Master of Science degree in Horticulture & Food Science from the University of Horticulture & Food Industry in Hungary and a Ph.D. degree in Food Microbiology from Szent Istvan University. Since 2016 he serves as an Associate Professor at the Szent Istvan University, Hungary, Department Food Safety & Microbiology. In 2019 Zoltan was elected as a member of the Advisory Board at the Nova School of Business and Economics, Leadership for Impact Knowledge Center in Portugal.
This presentation will take the participant on an engaging journey of how corporate citizenship has evolved, key megatrends which make it more critical than ever to future-proof your business across sectors, what stakeholders are expecting, and how businesses are being measured. How can you strike the right balance between doing what's right, proving it, and telling an authentic story in a way that actually purposely drives business value? Attend this session to find out.
A values-driven executive, honorary academic, non-profit board member, coach, and writer with passions for sustainable development, water stewardship, youth empowerment, and harnessing the power and reach of the private sector for societal good through the right ESG strategy, metrics, and authentic story telling. Previously held leadership roles in Sustainable Development, Corporate Water Stewardship, Operations, Food Safety and Quality, and Corporate Health and Safety for PepsiCo. Now CEO of www.danbena.com, Senior Advisor to SafeWaterNetwork.org and Senior Consultant to Antea Group.
The ongoing social trend towards a healthy and conscious diet is reflected in the market forecasts for foods with functional added value. Sour fermented non-alcoholic drinks such as kombucha, water kefir and the like also benefit from this. It is already evident that the number and diversity of complex fermentation drinks and fermentation products with novel ingredients is increasing. Particularly in the case of fermentation products with associated microorganism consortia, sufficient knowledge is required to understand the complex fermentation process in order to use it for standardized production. As part of the presentation, current trends and possibilities to bring functionality into the fermented beverage will be discussed. Furthermore, examples of current research at the VLB Berlin are presented to illustrate the challenges and potentials in the production of complex fermentation products.
Dr. Martin Senz completed his biotechnology studies with a Dipl.-Ing. (2006) and M. Sc. degree (2008) at the Berlin University of Applied Science with a focus on bioprocess engineering and fermentation technology. In 2011 he did his doctorate at the Berlin University of Technology on a topic that focused on stabilizing and encapsulating probiotic lactic acid bacteria in food matrices. In his subsequent postdoc time at the Berlin University of Technology, he was group leader and responsible for various R&D projects for the fermentative production and upgrading of food and feed. In 2015 he took over the management of the newly formed Department Bioprocess Engineering and Applied Microbiology (BEAM) within the Research and Teaching Institute for Brewing (VLB) in Berlin. In addition to a comprehensive range of microbiological services, the department's main activities are the production of various starter cultures and the development of new types of fermentation processes and products, with a focus on fermented beverages. Over the years, he has built up extensive knowledge of the biotechnological use of various food-grade microorganisms such as yeast, lactic acid bacteria and acetic acid bacteria. Since November 2020 he has headed the superordinate Research Institute for Biotechnology and Water (FIBW). His R&D focus and his passion for the production and use of functional microorganisms and functional products will remain in the future and also determine the activities of the institute.
Come hear about the latest regulatory and international pressures on the beverage category. These necessitate robust science to defend products and ingredient safety. By attending this session, you will learn how the industry is getting itself prepared and its framework approach shall be showcased.
As Vice President for Science and Regulatory Affairs, Maia M. Jack, Ph.D. is responsible for representing the beverage industry by advocating for sound science on nutrition, ingredient, and product safety in regulatory policy settings. Jack held previous positions at the American Frozen Food Institute (AFFI), Grocery Manufacturers Association (GMA), Human Genome Sciences, Inc. (HGSI) and the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). Jack earned her doctorate in biochemistry and molecular biology from The Pennsylvania State University and a bachelor's degree in chemistry from Canada's Carleton University. Jack lives in Alexandria, VA, with her husband and three children.
Cannabis is becoming both mainstream and increasingly legal. On its way to federal legalization, the edible category, including beverages, is soaring and evolving while largely mirroring many FMCG categories. Since ingestion is inherently safer than vaping or smoking, this nascent category will grow.
Jeremy Marshall is Brewmaster for the Lagunitas Brewing Company, Petaluma, CA and Chicago, IL. Mr. Marshall attended the Master Brewers Program at UC Davis, California and successfully completed the Institute and Guild of Brewing and Distilling Associate Membership Exam in June of 2003. Mr. Marshall immediately began working in the brewing industry and over 14 years has worked in packaging, cellar, filtration and brewing. He is currently in charge of 5 direct reports who oversee a total of 50 brewing managers, supervisors and shift operators. Annual output of the Lagunitas Brewing Company has grown from 21,000 to over 1,000,000 hectoliters under his supervision. Distribution has also expanded to include all of North America, U.K and a growing region of Europe. Jeremy has been a member of the IGB, Brewers Association and Master Brewers Association of the Americas since 2003 and has been a guest speaker at various panels and workshops. Mr. Marshall is considered an expert in dry hopping and also works very closely in connection with hop breeders and processors in the development of new hop varieties and hop processing technologies.
In the current time it is becoming clearer than before that the pursuit of basic needs, security and sustainability will be the drivers for the vision of innovations for future challenges, opportunities and strategies. Based on these challenges, which are characterized in particular by the requirements of water scarcity, food & beverage waste, sustainable packaging and regionalization of trade, topics can be derived that are characteristic of companies and according to which their orientation can be represented. There are value drivers such as "Safe & Secure", "Affordable", "Flexible" and "Environmentally friendly", which are particularly important in the beverage industry. It will be shown how selected topics of current developments can be turned into new sustainable solutions for beverage manufacturers. These include examples such as new, more efficient filler technologies, bottling on demand concepts, minimization of packaging waste also with regard to circular economy or the microplastic / -particle minimization in the packaging process. Not to be forgotten are the methods of digitization and integrated systems, i.e. artificial intelligence, as an accompanying requirement.
Dr. Jörg Zacharias graduated in 1997 at the Technical University of Munich in Weihenstephan as an engineer in Food Science. 2003 he finished his post-graduate studies with a doctoral degree at the affiliated department of fluid-mechanics and process-automation. Over the last years he was and still is active as associate lecturer in various fields as mechanical and food process technology as well as for plant design and control. In 2005 he moved to Krones AG in the research and development department, where he was significantly involved in the development of various future technologies. For it he is an expert for hygienic design, process technology and the matters of rheology of all kinds of beverages. Further with his expertise he is involved in the development of several manuals and guidelines in the soft drink and brewing sector as for the EBC, ISBT and MEBAK. Among other things, he is currently the technical program lead of the BevTech Europe and the 1st vice chair of the Beverage Operations and Processing Committee at the ISBT.
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