Join us as we tackle a wide range of topics. A full program agenda will be posted but here are just a few of the topics we plan to cover.
Connectivity & Sustainability — the two mega trends driving consumer preferences and with-it innovation pipelines, changing product mix and therefore the marketplace. In this context sustainability is meant as the environmental component of ESG. Defining a sustainability play, setting goals, and communicate them via sustainability reports is not only good business practise it is demanded by a growing enviro awareness of new consumer needs. Sustainability pledges getting communicated by board directors and published as brand differentiators. However, interestingly there is also a lack of details behind the long reaching goals of zero emissions, 100% recyclable packaging or a reduction in water consumption. This presentation will talk about the need to define tangible initiatives and develop a strategic roadmap to deliver on the committed sustainability pledges. Every change starts with setting ambitious goals and then figuring out how to achieve them. This has happened here as well. Now it is time to do our homework in delivering the details and doing the work to deliver on our goals. The presentation will provide a sustainability framework and three case studies as teaser for tangible initiatives to walk the talk.
Martin has 20 years of Supply Chain experience, the last ten years with Coca-Cola Amatil (now CCEP). During this time, he has held various Supply Chain Roles (Manager FutureWorks/ NPD, GM Technical & PSD, GM SC Victoria, culminating in Director Operations, reporting to the MD. In this role he led five production facilities including the Packaging Services Division, Business Excellence, Environment/Quality, S&OP and Engineering for Australian Beverages, the company's largest division. Before joining Amatil, he was a Packaging Manager at CCEAG (now CCEP) in Germany, focusing on standardizing of packaging and the lead for secondary packaging for TCCC BIG. Before CCEAG, Martin led the Engineering & Packaging Institute within the German Research & Teaching Institute (VLB Berlin) where he focused on consulting & research for the German Brewing Association. In January 2021 he has started 'Orzinski Consulting' with a focus on sustainability, lean manufacturing, business transformation and packaging strategy. Martin has a PhD in Biotechnology, specializing in Brewing Technology & Packaging. He is lecturing at the Australian Institute of Packaging (AIP), mentor for the National Association of Women in Operations (NAWO) & Graduate of the Australian Institute of Company Directors (GAICD).
In Southeast Asia, COVID-19 has re-defined consumers' drinking consumption habits and attitudes. As restrictions in dining out largely remain, home-consumption has risen, and consumers are now drinking with purpose: for mental and / or physical wellbeing. In response, beverage manufacturers in Soft Drinks have leveraged this growing health consciousness by launching product variants which help boost immune support, provide functional benefits and lower sugar content.
Nathanael is a Consultant at Euromonitor International with a focus on Non-Alcoholic Drinks. Based in Singapore, Nathanael has more than 5 years of experience in the industry. He leads a team of local analysts in Southeast Asia researching on the industries of Drinks & Tobacco, exploring market opportunities and next steps in articles and presentations, providing though leadership. Nathanael advises clients across beverage industry on the impact of government legislation, product innovations and sustainability.
He holds a Bachelor's degree in Economics from the Singapore Management University.
ROBO-QCS is a non-destructive quality control system for automatic sampling of bottles specifically for testing the opening torque, the application angle given a pre-established torque, the container net weight and the headspace gas content using laser spectroscopy (i.e. CO2 for sparkling water and CDS-carbonated soft drinks). The system is based on a robot automatically picking up bottles at the exit of the capper, with the same robot re- introducing the tested containers after the control process. The system, integrated with smart data management, allows to give predictive information that can affect the line efficiency and quality of product. It uploads, orchestrates and analyses, using advances statistical methods, all quality and performance data to evaluate the quality of raw materials or suppliers, the correct accomplishment between caps and bottles correlated to capper head, and all data of sample quality control to maximize the yield, line efficiency and productivity. The introduction of or artificial intelligence can enhance the data elaboration. The use of the Robo-QCS compared to traditional manual and destructive testing methods helps to reduce the waste, to save energy and reduce carbon-footprint of the packaging line. In addition it helps to control more precisely the bottling process due to automatic correlation to filling valve and capping head to each tested bottle. The introduction of the innovative application of laser spectroscopy, a non destructive method for CO2 control in the bottle headspace, help to maintain the control of the filling process and the quantity of gasses. The introduction of the Robo-QCS can therefore see as a system to increase the sustainability, the productivity of the bottling lines and maximize the quality of product.
Business Development Manager with FT Systems for the Water, Soft Drinks and Beer industries. He has 20+ years experience in the Beverage and Food processing sectors, with current career being spent working for companies that manufacture processing equipment. Emanuele hold a Mechanical Engineering degree from University of Parma, Italy and an MBA from University of Leicester, UK.
Bottling plants continually seek ways to reduce supply chain costs of which refined sugar is a significant contributor. The presentation will show how purchase of refined sugar can be eliminated and replaced with raw sugar. An understanding of the sugar refining process reveals opportunity for cost and environmental savings. Producing refined sugar crystals from raw sugar requires a significant energy input for decolorization, evaporation, crystallization and drying. This is required so the crystal can be transported to the end user, where it is dissolved and the energy input is thereby lost.
We have developed a new process plant that produces liquid sugar directly from raw sugar crystals at bottling plants, without needing to use evaporation, crystallizing and drying. The energy saving drives cost reduction and potentially reduced CO2 emissions. The presentation will focus on evaluating the key drivers relating to the feasibility of direct liquid sugar production from raw sugar at bottling plants.
Chris is a passionate Sales Manager and Process Engineer with global experience offering solutions to a variety of sectors with a particular focus on sugar refining technology. He holds over 10 years experience leading global sales in process plant equipment for sugar refining process technology utilizing activated carbon and thermal processing technology. Driven by the desire to firstly understand the customers process problems or obstacles and offer innovative and impactful solutions to meet their needs. He enjoy the energy that comes from working in parallel with customers to find solutions that achieves the customers goals and business strategy.
In the last few years, the market demand for sugar-free soft drinks has been significantly increasing. Such beverages are becoming more and more popular either because considered healthy-oriented products or because considered the viable alternative in those regions where there are specific law restrictions and taxes related to sugar beverages commercialization. In this scenario in each bottling plant the production area is having the need to adjust both the analytical equipment's and the procedures with the purpose to use existing blenders to handle the new generation of sugar-free beverages which includes diet soft drinks, flavored waters, and natural fruit juices. Today this is a big challenge especially for those systems already in place and used to bottle only or mainly regular beverages. The presentation will show how to optimize the production of sugar-free beverages with a combination of controls placed on the syrup stream before blending, on the final beverage and in the laboratory. The control before blending makes sure that the diet syrup is prepared according to the desired target. The control before the filler makes sure that the final beverage is mixed according to the desired target. The control in the laboratory gives the green light to the production. All above controlling methodologies are based on refractive index technology which demonstrated to have a superior capability to measure diet syrups and diet soft drinks and has been validated by each one of the largest bottling groups worldwide. The combination of all these controls will allow to reduce the waste, to increase the production yield and to achieve the cpk target in a fully automatic way with no need of interaction from the operators.
Daniel is the Maselli Beverage Industry Expert, he is also the owner of Doctitech Consulting LLC. He holds a PhD in Chemistry with three decades of experience in analytical science, quality management and food safety in the pharmaceutical and beverage fields. He has worked on a variety of innovation products approved by regulators and commercialized by global firms such as Coca-Cola, CryoLife and Ivax. He recently retired from Coca-Cola after 15 years.
In 2007 Daniel led the lab team that obtained the first ISO certifications in quality (9001), food safety (22000) and laboratory (17025), as well as the first USDA organic certification for a Coca-Cola plant in the US. He then commissioned the first production line in the history of concentrates on the Freestyle™ platform, followed by the review and publication of global laboratory standards and concentrate manufacturing in the KORE platform. Daniel led the validation and approval of new analytical technologies at Coca-Cola, such as Laser diffraction to test flavor emulsions or differential refractometry to test diet beverages and syrups (e.g. Maselli DR10 and IB-08).
Daniel graduated from the University of Miami, Florida (PhD Chemistry) and Universidad Nacional Pedro Henriquez Urena in Dominican Republic (B.S. in Industrial Chemistry). He is certified as a Preventive Controls Qualified Individual PCQI, an ISO Quality and Food Safety Lead Auditor and as a Beverage Sensory Trainer. He resides in Atlanta, GA with his wife, children and grandchildren.
Decreasing bottle weights and increasingly entwined supply chains set high demands for the measurement technology used for monitoring of beverage products. A synoptic quality indicator for carbonated beverages is the CO2 concentration. The determination of the CO2 content in packed beverages is commonly accomplished by a destructive measurement of both pressure and fluid temperature and then calculation of the concentration using Henry's law. Although this simple and robust technique allows for an accurate and reliable measurement, the piercing of the container imposes grave limitations on the application area. Damaged samples cannot be measured again, preventing them from being part of shelf life investigations. Furthermore, the resulting waste generally makes in-situ measurement difficult: The deployment of the mostly stationary instruments is bound to laboratory environments with waste disposal available. Thus, an uncomplicated application in supermarkets, remote warehouses or even along transport chains is not possible. In order to enable a non-destructive measurement, the challenge of a reliable non-invasive measurement of the pressure has to be overcome first. In this talk, approaches based on tunable diode laser spectroscopy (TDLAS) are compared and evaluated regarding their applicability. After that, a novel method utilizing spectral line shape analysis is presented which works independently of container parameters like the headspace diameter. It is shown that the method offers a practical synergy with a handheld device, qualifying it for usage throughout the lifetime of beverage products. Finally, the first device implementing the method — the Steinfurth NICO — is presented and benchmarked.
Markus Grafen studied mechanical engineering at TU Dortmund and Ruhr-Universität Bochum (RUB) and after receiving his diploma in 2012 he started working as research associate at the Chair of Applied Laser Technologies in RUB. As part of his research Markus developed different field measuring device based on Raman and infrared spectroscopy. Since 2019 he is employed at Steinfurth GmbH, using his expertise to meet challenges in the beverage industry. Expectedly this year he will finish his PhD thesis titled "Factor analytical methods for vibrational spectroscopic data and instruments".
Learn to carbonate at up to 25 °C (77 °F) without foaming on the filling machine with 10 to 40% less of CO2 and significantly better quality of CO2 dissolution. Our company is a manufacturer of unique industrial machinery for water and beverage carbonation and other efficient process technology solutions for soft drinks manufacturers. The technology does not only enhance the quality of carbonated water and soft drinks but offers the greenest, most cost-effective way of beverage carbonation by significantly reducing the amount of energy and CO2 spent on carbonation.
Alexander Kozlov is an experienced tech enthusiast with a Ph.D. in Industrial Economics from PRUE, Russia, and a double- degree MBA from Kenan-Flagler Business School, the USA, and IE Business School, Spain. Alexander got his operations management training from Cologne Business School, Germany. Alexander holds an executive position in Politech-Plus with a focus on technical stewardship and radical process innovations. Alexander seeks radical results during his leisure time in extreme technical sports, such as paramotoring, paragliding, enduro riding, kite, and windsurfing. "There is not much that you can do to improve the dissolution of CO2 in liquids. You can increase partial pressure or cool down a liquid. These actions are very costly and impact the bottom line. The best thing that you can do to improve the dissolution of any gas in a liquid is to increase the surface of mass transfer between the mixing ingredients: liquid and gas. Don't just take my word for it. Come and check, what you can do to eliminate electricity and CO2 wastes, as well as improve the quality".
Over the past decades, consumers, retailers and regulators have grown increasingly aware of the detrimental health effects associated with immoderate sugar, sodium and fat intake, such as obesity and cardiovascular diseases.
While government bodies and health institutions advocate a reduction of these, taste still drives consumer preference. Why is Symrise a leading provider of natural taste balancing solutions and therefore enabler of better-for-you products? Due to our dedicated long-term research activities in this field and our holistic, global approach to innovation, deep insight into market + consumer needs, processes and product development — we possess the relevant taste expertise at molecular level to act as partner of choice to deliver great tasting solutions for products low in sugar. Our continued collaboration with leading manufacturers of better-for-you products and partners around the globe is set to drive growth and contribute to a healthy, sustainable diet. Symrise Flavor offers all-in-1 support for our customers to create better-for-you products with the full taste enjoyment of a sweet product. In this context, our symlife® portfolio does not only balance taste in low and no sugar products, but optimizes taste and thereby drives consumer preference overall. The presentation will cover some high-level sensory, regulatory and research background around taste balancing as well.
Dirk Schrader is the Technical Director Sweet & Beverage, Regional Portfolio and Product Management rector. He moved to Singapore 3 years ago and before that was based in Symrise HQ, in the small town of Holzminden, where he was born and raised. Dirk holds an engineer grade in Food Technology with focus on beverages and started his career back in 1992 with Haarmann & Reimer. Dirk have been working for 15 years with Symrise and brings in 25 years experience in the industry in total. He is competitive MTB racer and sports addict and loves to cook, especially all spicy foods offered in Asian cuisine.
We expect to see stable growth in the consumption of juices, and overall size of the juice market worldwide over the coming years. However, recent disturbances in the supply chains of juice products have stunted growth, meaning the need to optimize freshness and extend shelf-life has never been more important. Using electron spin resonance (ESR) technology, we have created a method to analyze and measure the freshness of juices. Via the measurement of the ability of the juice to eliminate free radicals – also known as it's antioxidant capacity. The method used for this application is via nitroxide reduction using a microESR benchtop unit. This study analyses samples of different types of juices, such as apple, orange, grapefruit and pineapple, against the same samples artificially aged via light and heat. The freshness development not only can be compared against the different types of juices, but also validated using a human sensory panel for additional value compared to single use. If a juice sample has aged it has shown a poor ability to reduce free radicals, whereas juices considered fresh have a good ability to reduce free radicals. The learnings we gain can be used to advise changes throughout the supply chain to extend juice shelf-life, and ultimately reduce the risk of undesirable product release on the market. This helps protect and enhance brand reputation and quality.
Vincentia worked in an R&D in F&B company in Indonesia for 5 years before joining FlavorActiV on October 2018. It was a life-changing moment when she met FlavorActiV APAC Director in SenseAsia conference in Malaysia on May 2018. Now she enjoys her role as Global Sensory Manager for Southeast Asia, South Korea, Australia, and New Zealand, providing support to her customers and deliver sensory training in English or Bahasa Indonesia. In her leisure time, she loves to do some gardening, cooking, and baking.