Measuring the amount of oxygen in a canned beverage is very important to guarantee a long shelf life and consistent consumer perception. Oxidation of beverage ingredients or corrosion of the can material might occur, leading to leakages and metallic off-tastes. Historically 'Air in can' or 'Headspace Air' was the method of choice to check the amount of oxygen in the beverage container. In the last decades the selective measurement of dissolved oxygen allowed a more accurate determination as the filling process has evolved. The Total Package Oxygen (TPO) can be indirectly calculated or directly measured. The calculated TPO result is influenced by accuracy of the variables: can empty weight, can full weight and brim volume. The most accurate way is measuring the oxygen concentration in the headspace and the liquid. A comparison of both parameters can also tell you if your filling process is running properly. This presentation includes a brief comparison and influencing factors of the three values 'Air in can', TPO calculated and TPO measured; as well as how the Headspace Oxygen and Dissolved Oxygen can identify where process improvements will mitigate oxygen intrusion.
Patrick Dengg started his career at Anton Paar GmbH in Graz in June 2012 after obtaining his degree in mechanical engineering at the higher technical school of engineering in Graz/Austria. By studying while in employment, he obtained the academic degree MSc in Marketing and Sales Management in 2020. Responsible for laboratory density and concentration measurement product specialist within Anton Paar GmbH, he gained experience and built up in-depth knowledge, while supporting customers around the globe for more than four years. His field of responsibilities mainly focused on providing technical and application solutions for analytical instrumentation dedicated to the beverage industry. In 2016 he moved into the position of the Product Manager, responsible for the alcoholic beverage- and soft drink market with focus on the measurement of dissolved carbon dioxide, oxygen and the measurement of total package oxygen where he is working closely with the industry in order to define current and future requirements for analytical solutions.
Matt Garcia is the Industry Development Manager for Food and Beverage at Anton Paar USA. With a degree in Chemistry from the University of Dallas, he has built a career with analytical instrumentation. Starting as a bench chemist for a polymer manufacturer, he transitioned into sales of analytical chemistry instrumentation 12 years ago. For the last 8 years, he has worked for Anton Paar in the roles of sales and management. Anton Paar is the leader in beverage analytics for process controls to quality labs and research & development. Matt has worked closely with major beverage producers to tailor solutions and improve analytics in alcoholic and non-alcoholic beverage manufacturing.
More than 7 recalls per week in Europe are linked to a pathogen able to generate Biofilm. Biofilm is the dominant environment for bacteria:
Hygiene has become a major concern and the failure to treat biofilm causes several problems:
That is why it is essential that companies maintain good hygienic practices and comply with high customer specifications, stringent biofilm monitoring and control. Realco is a Belgian biotech, which pushes back the boundaries of traditional chemistry by developing, manufacturing and distributing enzyme-based hygiene solutions and processes. It has become the world leader in the field of enzymatic hygiene and decontamination, thereby opening the way to innovative solutions that are increasingly effective, economic and ecological. + Illustrations of some industrial cases in the beverage industry.
Benoit Duculot graduated from the ESA Business School in Namur, Belgium started to work for Realco in 2004 as Field Manager in the I&I sector. In 2008 he became Product Manager for biofilm removal treatment and membrane cleaning, which are REALCO's latest value added innovations. Since 2011, Mr Duculot has held the position of Business Development Director with the objective of developing partnerships with chemical manufacturers, OEMs and end users. He is currently responsible for the Expert & Technical Support department that provides technical expertise in the implementation of enzymatic solutions in Industrial and Institutional applications.
After a quick review on the phases of the CoVid pandemy in the first half year of 2020, the presentation will focus on future leadership attributes for Supply Chain Managers:
Andrew J. Reim has 25 years of experience in the beverage industry. After graduating the University of Delaware with a Chemical Engineering degree, he started his career with Osmonics as an application engineer, then field sales engineer. His primary role with Osmonics was designing, selling, installing, and starting up reverse osmosis and nanofiltration water treatment systems. After nearly 5 years with Osmonics, Andrew moved to Coca-Cola Consolidated, a regional U.S. bottling franchise, as a project engineer. His areas of support included water treatment, bottled water, packaging, and utilities. Andrew began work with Ecolab in 2003 and has held positions including Area Filtration Manager, Corporate Account Manager, and Sr. Area Technical Support Coordinator. With Ecolab, his areas of expertise include water filtration, Clean-in-Place (CIP) and conveyor lubrication. Andrew has been married for 17 years to his wife Robin, also a veteran of the beverage industry. They live in Charlotte, North Carolina with their two boys. Andrew enjoys coaching youth baseball, traveling, and spending time at the beach. Andrew has been an ISBT member since 1997 and joined ISBT's board of directions this spring.
Philip Tappenden is the owner and editor of Soft Drinks International, a trade journal with more than 130 years of reporting to the global non-alcoholic beverage industry. Phil's first career was within the electronics industry where he initially worked in various roles including hardware engineering, systems engineering and project engineering. Technologies included traffic control systems, data communications, and nucleonics. Upon completion of his higher qualifications in electrical & electronic engineering, Phil continued part-time education and secured an honours degree in business studies. At this point he moved into more business orientated roles where he could combine his technical and commercial expertise. Roles included business analyst, business planner and finally, marketing within an advanced projects team. In the early 90s, Phil decided to strike out on his own and launched his first business by bringing together traditional graphic artists and the then emerging high-end digital graphic production technologies. An opportunity to acquire Soft Drinks International presented itself in 2000. Phil formed a business to purchase the title and assembled a team to take the journal forward. Since the retirement of business partners, Phil took on the role of editor and has spent the past two decades as the face of the journal – often travelling to major international industry events to keep abreast of developments across the industry. Phil is married with five children and four grandchildren – and also runs a small consultancy business in his 'spare' time.
FT System is a leading supplier of container inspection and quality monitoring solutions for beverage and food packaging lines. Since 2019 is part of Antares Vision group. Among the applications FT System has developed there 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 CSD). 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 name of the system is Robo-QCS and has been already installed in various CSD lines. The use of the Robo-QCS compared to traditional manual and destructive testing methods helps to reduce the waste (bottles are re-introduced inline), 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. All the info are real time and stored in a database with CP/CPK automatic calculation, providing an immediate feedback for line process control. The introduction of laser spectroscopy as a non invasive method for CO2 control in the bottle headspace can 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 of the bottling lines.
I have joined FT System in 2007, always working in the Sales team. I am currently Business Development Manager for the Water, Soft Drinks and Beer industries. I have a 20+ years experience in the Beverage and Food processing sectors, with alll my current carrier being spent working for companies that manufacture processing equipment. I held a Mechanical Emgineering degree from University of Parma, Italy and an MBA from University of Leicester, UK. I am based in Bologna, Italy and married with one child. I have a keen passion for old movies and I enjoy walking in the countryside and cycling with my folding Brompton.
By implementing measures to maintain sensory quality control globally, both beverage brand owners and consumers have a level of assurance in the products presented to the market. But how can we ensure the same level of control globally, and can we use smart data to ensure we maintain these measures? This presentation focuses on the learnings garnered from the distillation of data produced by the world's largest taster validation schemes. By collating over 2.5 million tasting responses from over 3000 global locations, we will propose how the smart use of quality data can establish a universal flavour language. The study makes use of several sample groups of FlavorActiV's database of 50,000 active professional tasters, all of whom regularly blind taste with Pharma-GMP Flavour Standards to both calibrate and measure their specific flavour recognition abilities. The learnings of these tasters are applied directly in their day-to-day roles in sensory quality control and assurance as they work to protect the interests of brand owners and the safety of consumers; as such, global consistency in tasting ability is paramount. The anonymous data samples, taken at various points over the last ten years, have been compared region by region to discover if, via the regular calibration on a specific set of consistent flavours, the development of a global language of flavour is feasible. The study goes on to display how analysis of the data indicates that through regular calibration, the human sensory ability can be maintained much like that of a sensory instrument.
Dale Smith, Technical Director, FlavorActiV Dale joined FlavorActiV in 2010, redeveloping the product line from basic food quality to GMP Pharmaceutical grade Flavour Standards along with a complete re-development of sensory proficiency software. Previously Dale has experience of product development in the Forensic market with nanotechnology based fingerprint powders with MALDI-TOF analysis capability for contact drugs, explosives and metabolites. Prior to this Dale was a Forensic Scientist for 6 years, working for the Forensic Science Service with experience of latent fingermark detection and analytical investigation of drugs of abuse.