The art and science of beverage technology
BevTech® Proceedings are a benefit of membership for current ISBT members only and are subject to the BevTech Copyright (located at the bottom of the page).
What's America Drinking? U.S. Market Trends
Gary Hemphill
Beverage Marketing Corporation
Managing Director of Research
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.
Never Forget Lessons Learned in Crisis and How Do We Build on New Strategies for the "New Normal"
Carol Durham
Coca-Cola Consolidated
VP of Quality
Jimmy Hassler
Coca-Cola Consolidated
Director Of Quality
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.
Introduction to the Commercial Kombucha Industry
Hannah Crum
Kombucha Brewers International
President & Co-Founder
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.
Impact of Covid to Fountain Foodservice
Brad Davis
Lancer Worldwide
Director of Applied Technology
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.
Enabling Traceability & Transparency with Technology
Neil Marshall
Guv Consulting International LLC
Managing Director
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?
A Discovery That's Saving Millions of Gallons of Water
Serge Goussaert
PepsiCo
Sr Manager Global QA Beverages Program Lead & Operations Support
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.
New Proposed Traceability Rule for Food and Beverage Manufacturers
Hank Karayan
SGS
Global FSMA Program Director
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:
Technologies to Make the World a Better Place — New Ways for Sustainability in the Beverage Industry
Roland Folz
Pentair
VP, Leader Global Business Unit - Food & Beverage
Growth in global population and a rising middle-class in many 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.
Food Safety Systems — How Do We Fix a Broken System?
Victor Muliyil
Risk Optimization Resource Center
Founder / Technical Director
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.
The Role of Quality and Food Safety in Industry 4.0
Zoltan Syposs
The Coca-Cola Company
VP, Quality, Safety & Environment
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.
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Philanthropy, CSR, ESG, Corporate Purpose, Social Investment: Confused Yet?
Dan Bena
Dan Bena, LLC
CEO
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.
Acidic Fermented Beverages as a Driver for Innovation and Functionality
Martin Senz
VLB Berlin
Head of Research Institute for Biotechnology and Water
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.
Overcoming Headwinds for Beverages
Maia Jack
American Beverage Association
VP, Science and Regulatory Affairs
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.
Trends in the THC / CBD Beverage Category
Jeremy Marshall
Lagunitas Brewing Company
Brewmonster
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.
The Future of Beverage Manufacturing: From Visions to Solutions
Joerg Zacharias
Krones AG
Technical Expert Process Technology
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.
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