drinkworld Technology + Marketing 1_2026

ZKZ 62006 

ISSN 1433-1594 Vol. 30 No. 1 March 2026 US $ 12 · € 12 

Cover: Expanded Valve Portfolio, More Sustainable Beverage Production 

New Natural Blue Color 

Pleated Bag Filter Secures Process Integrity 

Beverage Packaging becomes Lightweight 

gea.com/contact

INTERNATIONAL 

ENOLOGICAL AND 

BOTTLING EQUIPMENT 

EXHIBITION 

LEADER IN WINE & BEVERAGE TECHNOLOGY 

info@simei.it / simei.it 

17 th -20 th November 2026 

Fiera Milano (Rho) Italy 

Liquid innovation. 

Solid solutions. 

info@bevertech.it 

www.bevertech.it

Editorial 

A Life of Adventure 

Let’s never say I am afraid to try 

something new. For the first time in 

my life I had a cup of cold brew coffee 

recently. It was very good. I drink a 

lot of cold coffee, as it happens, but 

that is part of the job and my own 

forgetfulness. 

Beverages are predestined for new 

flavours and concepts. Consumers 

and industry marketers are looking 

for new ideas and drinks are a great 

test platform. Many ideas move 

into everyday consumption, like 

matcha, chai, many superfruits, and 

– precisely – cold brew coffee. It feels 

that a lot of concepts move quickly 

into the mainstream and then often 

just as quickly, out again. 

Perhaps the way forward is to find 

a balance between new, traditional 

and adventurous products. Back to 

coffee, this idea works pretty well. In 

cafes, coffee, tea and hot chocolate 

are key offerings. For younger 

audiences, variations are called for, 

often with spices, syrups, vibrant 

colours and hot and cold versions 

and even seasonal signature drinks. 

This shift is driven by the younger 

generation who look for a visual appeal 

and a tangible added benefit. 

These emerging trends are spreading 

beyond the expected venues like 

coffee shops and airports. The growth 

of affordable automatic machines has 

led to an increase in beverage options 

in workplace environments and even 

the home office. Mixed drinks can 

be prepared with ease and can be 

consumed according to mood as well 

as thirst. 

In beer and cider there are also many 

changes. The recent International 

Brewing & Cider Awards competition 

in Manchester, UK, was again full of 

surprises. The cider section was bright 

and colourful and had an increase 

in entries, compared to two years 

previously. The beer competition 

showed a very high quality overall, and 

especially an increase in entries in the 

low and no-alcohol categories. At the 

end of the competition, the doors are 

opened for local visitors. One surprise 

for me was a question from a group of 

younger girls (I’m guessing mid-20s) 

Ian D. Healey 

Editor-in-Chief 

that evening, who were interested 

to try something new, but that didn’t 

taste of beer. I pointed them towards 

the cider, which they enjoyed, but 

curiosity brought them to try some 

fruit beers. For me the beers were 

too sweet and too red, but the girls 

loved them and they tried different 

flavours. 

Keeping an open mind certainly 

brings me a life of adventure and 

enrichment on many levels. 

Photo: Simon Dewhurst 

Cheers 

www.drink-tm.com 

If you like it – subscribe! 

drinkworld Technology + Marketing · March 2026 3

Contents 

ZKZ 62006 


Issue 1 · March 2026 


It’s often the “unseen” equipment that decides whether a shift runs 

smoothly. In breweries and soft drink plants, process valves quietly do 

the hard work: separating product and CIP media, protecting quality, and 

keeping flow stable. As plants push for lower energy use, faster changeovers, 

and better data, the question becomes more about how that valve is 

actuated – and what that actuation enables. 




Our cover story on page 6 gives the answers 

gea.com/contact 

Photo: GEA 

Ingredients 

14 New Natural, Acid Stable Blue Color 

15 Innovative Hops Committed to Emission 

Reduction as part of Global Movement for 

Climate Action 

16 A New Standard for Sweetness: Introducing Yume 

Processing 

6 Expanded Valve Portfolio with Water-Hydraulic 

Actuation, Supporting more Sustainable 

Beverage Production 

18 Pleated Bag Filter secures Process Integrity in 

Soft Drink Bottling - Up to Eight-fold Improve 

ment boosts Confidence in Production 

21 Experience Industry Expertise at interpack. Focus 

on: Drive Solutions for the Packaging Industry 

22 New Pasteurizer Redefines Efficiency through 

Intelligent Design 

24 BubbleBoil – Small Bubbles, big Effect 

25 Well in Hand 

A new natural blue color additive has been developed 

in a collaboration between two biotech specialists. The 

novel phycocyanin blue is fermented and extracted from 

microalgae using patented processes. It offers a similar 

shade to spirulina, with complete traceability. Its acid 

stability broadens the scope of application and use beyond 

where spirulina can be used. See page 14. 

At the Turkish site of a soft drink producer, classic bag 

Hengst filters L-PP-PB-A-Bag with a filtration pleated bag filters surface size of approx. 0.4m 2 were used 

to filter the processing water. Under high solids loading, 

the bags often tore during operation and introduced the 

risk of contaminants to the process. The filtration stage 

had become a bottleneck, in risk and in cost. The solution 

from a German specialist is presented on page 18. 

4

Contents 

5-7 May 2026, Fira Barcelona 

Departments 

3 Editorial 

10 Marketing 

42 Supplier's Guide 

More to 

Events 

34 The International Brewing Awards 

38 Calendar of Events 

40 Simei and Bevertech: New Event for 2026 

Packaging 

26 Beverage Packaging is Becoming Lightweight - 

interpack Hot Topic 

29 Strengthening Sustainability with Customized 

Tethered Cap Solution 

30 Future-Proof Packaging Papers in Action 

32 From the Packaging to the Line: Holistic Systems 

and Solutions 

33 Benefitt Launches Thailand’s First High-Protein UHT 

Milk in on-the-go Carton Packs 

The world’s 

nutraceutical 

event is bigger 

than ever 

Vitafoods Europe returns for its biggest 

event to date. With an expanded show 

floor, there are more opportunities 

than ever to discover what’s next in 

nutraceuticals. 

Traditional beverage packaging such as bottles made from 

glass or PET, aluminum cans and drinks cartons are changing: 

today, a maximum reduction in material, intelligent barrier 

functions, digital process control and improved recyclability 

are among the requirements for new generations. Weight 

reduction is a major topic. At interpack we will see a “premium 

lightweight” approach. Full details on page 26. 

30,000+ expected attendees 

Connect with thousands of 

global nutraceutical buyers, 

suppliers and experts 

Discover new products, innovations 

and insights 

More networking opportunities 

across the entire nutraceutical 

supply chain 

Book your 

tickets now 


Cover Story 

Control more precisely, consume less 

Expanded Valve Portfolio with Water- 

Hydraulic Actuation, Supporting more 

Sustainable Beverage Production 

With the acquisition of Denmark’s Hydract in early 2026, GEA expands its valve 

portfolio, adding water-hydraulic actuation alongside pneumatic technology 

and opening new possibilities for energy efficiency, digital insight, and precise 

regulation in beverage plants. 

Bastian Tolle 

It’s often the “unseen” equipment 

that decides whether a shift runs 

smoothly. In breweries and soft drink 

plants, process valves quietly do the 

hard work: separating product and 

CIP media, protecting quality, and 

keeping flow stable. But as plants 

push for lower energy use, faster 

product changeovers, and better data, 

the question becomes less about the 

valve body and more about how that 

valve is actuated – and what that 

actuation enables. That’s why interest 

is rising in hydraulic valve technology 

as an alternative to pneumatic valve 

technology. 

from different angles: Tolle from 

the scale of the modular VARIVENT 

portfolio built for industry-wide use, 

Espersen from the stubborn reality of 

bringing a new technology to market. 

drinkworld: What’s the headline for 

beverage professionals? 

Bastian Tolle: “This is about giving 

customers a real choice of actuation 

technology from one portfolio – the 

best of both worlds. GEA’s pneumatic 

valves, so engineers can select the most 

suitable approach for each application 

without changing suppliers or service 

models.” 

Why water-hydraulic actuation? And 

why now? 

Peter Espersen: “Back in 2008, 

hydraulic valve technology began 

as an energy-saving story, but the 

value proposition matured. Today, 

sustainability is back at the top of the 

“Hydraulic valve actuation controls motion digitally inside the actuator, not simply 

open/close. Compare it to a CNC machine: controlled motion, traceable behavior, 

actionable data.” 

Peter Espersen, Founder, Hydract 

When Bastian Tolle, Head of Business 

Development & Digitalization at GEA 

Pure Flow Processing, sits down with 

Peter Espersen, founder of Hydract, 

the dynamic is striking. They both 

know the valve world inside out, but 

valve technology already spans hygienic 

applications with VARIVENT and aseptic 

applications with ASEPTOMAG. By 

adding water-hydraulic actuation, GEA 

can offer an additional actuation option 

for single-seat, double-seat, and control 

agenda, digitalization is expected, and 

precise regulation can unlock new 

process concepts. Now we don’t have 

to defend that we offer an alternative. 

Plants are actively looking for 

measurable improvements.” 

Bastian Tolle: “From GEA’s perspective, 

the fit is clear: if we want to deliver on 

our promise, ‘Engineering for a better 

world,’ we can’t ignore the advantages 

that water- hydraulic actuation can 

offer. It supports sustainability, 

enables digital condition monitoring, 

and makes every valve capable of 

stable intermediate positioning, 

turning a mixproof shut-off valve into 

a regulating tool to enable constant 

inline mixing processes with the 

highest precision, allowing for late 

product differentiation. Sustainability, 

digitalization, efficiency, precision, 

and excellence – all in one technology. 

And these are concepts we embrace as 

a company.” 

6

Cover Story 

In practical terms, what changes when 

you move from compressed air to 

water? 

Bastian Tolle: “Moving from compressed 

air to hydraulics changes the supporting 

system around the valve. You’re not 

only switching an actuator, but you’re 

also introducing a hydraulic support 

system that must be designed and sized 

for the application. You rethink the 

supporting system, so it fits the process, 

the maintenance reality, and the way 

a beverage site is run. That’s also why 

this technology needs a partner with 

application knowledge, engineering 

capability, and the confidence of an 

established supplier. The upside is that 

water-hydraulic actuators can eliminate 

the need for compressed air for valve 

operation. Air that is typically generated 

by energy-intensive compressors.” 

But the real number depends on plant 

layout, compressor sizing, and project 

scope. It’s most compelling for greenfield 

Peter Espersen: “Hydraulics also 

behaves differently under process 

forces. A pneumatic regulating valve 

can be influenced by changing flow and 

pressure, while a hydraulic actuator 

stays where it’s commanded and moves 

in small, controlled steps, improving 

stability around setpoints.” 

Let’s talk sustainability: how big is the 

energy-saving potential? 

Bastian Tolle: “That starts with a simple 

reality: compressed air comes with a 

footprint; water can operate in a closed 

loop. Water-hydraulic actuation can 

eliminate the need for compressed air 

“This is about giving customers a real choice of actuation technology from one portfolio, 

so engineers can select the most suitable approach per application, without 

changing suppliers or service models.” 

Bastian Tolle, 

Head of Business Development & Digitalization, GEA Pure Flow Processing 

for valve movement, which is typically 

generated by compressors in pneumatic 

systems. Replacing a large compressedair 

supply with a compact hydraulic 

system can cut electricity demand 

dramatically, especially as you can 

eliminate losses caused by air leaks 

within the compressed air network, which 

are present in all plants and which you 

can easily hear while walking through 

these plants. 

projects and major upgrades and can 

also be attractive for extensions where 

compressed air capacity becomes a 

constraint. It becomes a meaningful lever 

in modernization projects where energy 

and CO 2 

are being optimized plant-wide, 

and where every ‘hidden consumer’ 

has to justify itself. In those projects, 

changing how valves are driven can be 

surprisingly impactful. The direction is 

clear: it helps customers get away from 

compressed air for operating valves.” 

What does “more digital” mean at 

valve level? 

Bastian Tolle: “Stable positioning is the 

foundation. With pneumatics, springs 

and line forces can introduce small 

deviations. Hydraulics can hold position 

with high repeatability and stability, 

which makes condition monitoring 

realistic in daily operation, such as 

tracking gasket condition and collecting 

actionable data.” 

Peter Espersen: “Hydraulic valve 

actuation controls motion digitally inside 

the actuator, not simply open/close. The 

actuator moves from one position to 

another, records what happened, and 

drinkworld Technology + Marketing · March 2026 

7

Cover Story 

can detect patterns such as seal wear. 

In practice, that means moving from ‘we 

think the valve is fine’ to ‘we can see 

what is changing before it fails’ in real 

production conditions. 

Compare it to a CNC machine: 

controlled motion, traceable behavior, 

actionable data, while communicating 

through standard interfaces like IO- 

Link, depending on plant needs. At 

the Carlsberg brewery in Fredericia, 

Denmark, hydraulic valves enabled 

continuous inline blending and late 

product differentiation at scale. The 

principle is simple: when valves can 

regulate precisely and repeatably, 

plants can blend inline and respond 

faster to demand, rather than relying 

solely on large numbers of dedicated 

tanks and batch staging. So, instead 

of keeping 50 different beer types 

in stock, you might keep 10 or 12, as 

Carlsberg in Fredericia did.” 

The experts’ take 

If I’m planning a project now, how should I proceed? 

1. Start with the application, not the component. Identify where stable 

regulation, sustainability KPIs, or digital monitoring could create the 

biggest plant value, and evaluate whether a hydraulic support system fits 

the project scope: greenfield, major upgrade, or extension. 

2. Think in outcomes: energy profile, controllability, and flexibility. 

Hydraulic valve technology at a glance 

• Actuation medium: water instead of compressed air, reducing reliance on 

compressor systems. 

• Precision: stable intermediate positioning supports accurate regulation. 

• Digital potential: stable motion plus actuator intelligence enables condition 

monitoring (e.g., seal/gasket trends). 

• Plantfit: strongest sustainability impact when utilities are designed accordingly 

(especially greenfields and major upgrades). 

• Sustainability upgrade: easy to retrofit on existing valve solutions to upgrade 

an existing system to a sustainable, digital solution. 

Bastian Tolle: “It’s not only about speed. 

It can also reduce cleaning effort and 

resource use when processes and tank 

utilization are optimized, because stable 

regulation expands the set of feasible 

plant concepts. And it goes even further: 

if stable regulation lets you simplify the 

process and run with fewer tanks, it can 

also help reduce CAPEX for the plant 

operator.” 

“Today, sustainability is back at the top of the agenda, digitalization is expected, 

and precise regulation can unlock new process concepts. Plants are actively looking 

for measurable improvements.” 

Peter Espersen, Founder, Hydract 

What’s the rollout plan within GEA’s 

portfolio? 

Bastian Tolle: “We start where the 

impact is immediate. The first phase 

focuses on the so- called ‘high runners’ 

in the current VARIVENT system: N-type 

(shut-off), W-type (changeover), and 

R-type valves (mixproof). That should 

cover 60-70% of beverage applications. 

From there, the aim is to broaden the 

offering across the entire VARIVENT 

system so hydraulic actuation becomes 

a standard choice at scale for hygienic 

valve technology. Aseptic valves are 

also on the roadmap. Of course, retrofit 

capability with the modular VARIVENT 

housing remains an advantage. The 

ambition is to add hydraulic actuation 

as an option within that modular logic, 

so customers can choose pneumatic 

or hydraulic actuation while keeping 

consistent interfaces to engineering, 

automation, and service for new 

installations or - and this is a key benefit 

- to upgrade existing installations to this 

new sustainable technology.” 

How do you make sure the technology 

keeps its speed? 

Bastian Tolle: “We are keeping the 

Hydract team together as a focused, 

agile unit inside our Pure Flow Processing 

Division. The intent is to combine the 

expertise in hydraulic valve technology 

with GEA’s global sales, engineering, and 

service footprint.” 

And on a final, more personal note: 

what are you hoping for in the near 

future? 

Peter Espersen: “After spending years 

fighting to make a vision real, I want to 

see the technology spread into Europe, 

into the rest of the world. Not as a niche, 

“Water-hydraulic valve actuation offers 

more precise regulation, which enables 

new processing concepts such as late 

product differentiation, an upgrade 

path for existing installations, and the 

chance to lower CAPEX when the new 

process concept lets you do more with 

fewer tanks.” 

Bastian Tolle, Head of Business Development 

& Digitalization, GEA Pure 

Flow Processing 

but as a credible option for modern 

production. With GEA’s engineers and 

their unmatched valve portfolio, we 

can create new customer solutions and 

make it work seamlessly.” 

Bastian Tolle: “After decades of 

conversations about what the ‘next 

generation’ of valve technology could 

be, I believe this is the rare kind of 

step that can genuinely move the 

needle, because it makes sustainability, 

digitalization, and precision regulation 

tangible in a component that sits at the 

heart of every beverage plant. 

More information 

www.gea.com/contact 

8

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9

Marketing 

Fluid Dairy is Booming 

By Donna Berry 

“We’re in a new era for dairy,” said 

Michael Dykes, president and CEO of the 

International Dairy Foods Association 

at Dairy Forum 2026, which was held 

in January in Palm Desert, California. 

“We’ve got a powerhouse nutritional 

profile with protein and we’ve got 

healthy fats. Finally, the science on fat is 

coming forward, and dairy is a winner.” 

“We know dairy delivers complete, 

natural, affordable nutrition,” he said. 

“We were the original functional food. 

That is a competitive advantage for us 

in dairy, and we need to make sure that 

we’re leading with that effort.” 

Indeed, fluid dairy—as milk, milkshake, 

milk beverage and creamer—is booming 

in the U.S. It is emerging as the 

superfood that will make Americans 

healthy again. It started on Jan. 7, 

2026, with the release of the Dietary 

Guidelines for Americans, 2025-2030, 

which prioritize protein at every meal 

and say to consume full-fat dairy with no 

added sugars. One week later, the Whole 

Milk for Healthy Kids Act was signed 

into law, restoring access to whole milk 

in schools. The U.S. dairy industry is 

responding with a plethora of fluid dairy 

innovations, while dairy alternative 

brands are quickly cleaning up labels 

and improving the nutrition profile of 

their offerings to stay competitive. 

An example of the latter comes from Los 

Angeles-based Califia Farms, a premium 

plant-based beverage brand. The 

company now offers Simple & Organic 

Soymilk, joining the brand’s almond, 

oat, coconut, vanilla almond and cashew 

beverage varieties. They are all made 

with simple, pantry-friendly, organic 

ingredients with no oils or gum. The 

soymilk provides 8 grams of complete 

protein, just like conventional dairy 

milk. It is made with only three simple 

ingredients: organic soybeans, water 

and sea salt. 

The Real Deal is Rocking It 

As Dykes said, real dairy milk—from 

cows—has the high-quality, complete 

protein that today’s consumers want. 

Ingredient technology and concentration 

processes are enabling dairies to take 

this powerhouse beverage base and 

transform it into something bigger, 

better and flavorful. That includes 

higher-protein milks and milk beverages. 

These are popping up everywhere, not 

just in the U.S. Lactalis Australia, for 

example, offers Pauls PLUS+ Protein 

flavored milks. Varieties include banana 

honey, caramel, espresso and summer 

berries. One 400-milliliter single-serve 

bottle contains 30 grams of protein. 

Coffee and milk, often referred to as a 

cappuccino, flat white or latte, make the 

perfect team. The caffeine turns milk 

into an energizing drink. 

Los Angeles-based Beekeeper Coffee 

offers a line of cold brew lattes in shelfstable 

cans, all sweetened with a touch 

of honey, hence the brand name. The 

brand’s most recent introduction is hot 

honey cold brew latte, which combines 

ethically sourced honey with a subtle 

hot pepper heat and Beekeeper’s 

signature cold brew for a sweet-meetsspicy 

experience. Other offerings include 

caramel, double black, mocha and vanilla. 

New York City-based Wandering Bear 

recently introduced an 8-ounce shelfstable 

can line of cold brew lattes in 

classic double latte, mocha and vanilla 

varieties. Each can provides 11 grams of 

complete milk protein, 140 milligrams of 

caffeine from Wandering Bear organic 

specialty-grade cold brew, 100 calories 

and 5 to 6 grams of natural cane sugar. 

The product line was crafted over 

an 18-month process, with hundreds 

of variations tested, according to 

the company. The beverage uses a 

proprietary creamer base built on skim 

milk protein from ultra-filtered skim milk 

to create an incredibly creamy, baristaquality 

texture and perfect cafe-style 

taste. This unique formulation doubles 

the protein of traditional ready-to-drink 

lattes with less than half the total sugar 

and no saturated fat, making it perfect 

for those who crave great taste without 

compromising nutrition. 

Inspired Functional Brands Inc., 

Greenwood Village, Colorado, now 

offers Wild Calf, a line of shelf-stable 

coffee beverages described as being 

“powered with real dairy protein.” The 

company uses ultrafiltered milk, with 

10


ultrafiltration removing the lactose 

and concentrating the protein. Each 

8-ounce beverage provides 8 grams of 

“complete, high-quality dairy protein, 

packed with essential amino acids,” 

as the labels read. The drinks come in 

caramel, chocolate and vanilla flavors, 

with cartons sporting the tagline: “Real 

dairy. Real protein. Zero lactose. Coffee 

that powers your day, naturally. 

Laurel’s Coffee, Los Angeles, uses A2 

milk to make its gut-friendly organic 

lattes. Conventional milk contains A1 

and A2 beta casein proteins. The A2 milk 

does not have any A1 proteins, which 

are associated with causing adverse 

gastrointestinal symptoms, thereby the 

A2 milk is recognized as being easier to 

digest than conventional cows’ milk. The 

beverage comes in an 8-ounce can with 

an 18-month unopened ambient shelf life. 

Alta Dena Dairy, City of Industry, 

California, a farmer-owned brand of 

Dairy Farmers of America (DFA), Kansas 

City, Kansas, is bringing more protein to 

the table with the launch of Alta Dena 

Protein, delivering 15 grams of real 

dairy protein per 8-ounce serving, 87% 

more than regular milk. The milk is also 

lactose-free for easy digestion. 

DFA has a number of new fluid milk 

beverages in its portfolio. TruMoo Zero 

Whole Chocolate Milk is a higher-protein 

and lower-sugar innovation with all 

the rich and creamy taste of regular 

chocolate milk. It is designed to appeal 

to consumers who seek added benefits 

from their beverages, TruMoo Zero 

provides 13 grams of protein, which 

is 50% more protein than regular 

chocolate milk and no added sugar. 

Made with real dairy milk, TruMoo Zero 

is lactose free and naturally delivers 8 

grams of complete protein from fluid 

milk. The additional 5 grams of protein 

comes from an innovative milk protein 

concentrate, which adds dairy goodness 

without the gritty texture that can 

accompany high-protein beverages, 

according to the company. 

An 8-ounce serving contains 180 

calories. It is sweetened with acesulfame 

potassium and sucralose. 

The cooperative is also expanding 

distribution of a milk beverage that 

was in test market last year. Milk50 by 

DairyPure is a first-of-its-kind real dairy 

milk that contains only 50 calories per 

serving with 75% less sugar than fatfree 

skim milk. It contains the same 

key nutrients found in other dairy 

milks, including 9 grams of protein. 

It is made using an advanced ultrafiltration 

method to remove sugar while 

preserving protein. A touch of sweetness 

is added back to achieve an ideal taste 

profile. The original and vanilla flavors 

contain allulose, a sweetener that is 

gaining popularity in recent years 

because it has the taste and texture of 

sugar but with about 10% of the calories 

in sugar. 

For consumers who love milk but don’t 

love how it makes them feel, Hiland 

Dairy, Springfield, Missouri, now offers 

fresh lactose-free milk in family-friendly 

gallon jugs. The lactose is broken down 

through the addition of the lactase 

enzyme. 

The Grand Rapids, Michigan-based 

Meijer grocery chain now offers privatelabel 

Protein Ultra-Filtered Milk Shakes. 

The shelf-stable beverages come in 11.5- 

ounce plastic bottles in chocolate and 

vanilla flavors. The first ingredient is 

filtered low-fat milk, followed by filtered 

water. One serving contains 150 or 160 

calories, 30 grams of protein, 2.5 grams 

of fat and 2 grams of sugar. 

NJIE Foods of Sweden recently offered 

an “over-the-top edition” milkshake 

under its ProPud brand. The new 

flavor—Deep-Fried Pineapple and Butter 

Caramel Served with a Scoop of Vanilla 

Ice Cream—is aptly named a Freakshake. 

The perishable beverage has milk as the 

number-one ingredient, followed by milk 

protein. It comes in 330-milliliter plastic 

bottles and provides 20 grams of protein 

and 4.5 grams of fat for only 190 calories. 

The no-added-sugar milk contains 15 

grams of inherent milk sugar; however, 

lactase is added to break down the 

lactose, allowing for a lactose-free claim. 

The beverage gets extra sweetness from 

added stevia and acesulfame potassium. 

Cream of the Crop 

There’s been a great deal of innovation 

in the coffee whitener space. Califia 

has two new Simple & Organic plantbased 

creamer flavors: sweet crème and 

salted caramel. MALK, Austin, Texas, is 

rolling out coconut-based creamers in 

unsweetened, vanilla and sweet cream 

flavors. 

But the real action is with real dairy 

creamers. Known for their high fat 

content, and flavored owns for their 

added sugars, many are now getting a 

better-for-you spin. 

Nurri, Little Chute, Wisconsin, is 

introducing Ultra Filtered Protein 

Creamers. Nurri is a new lifestyle brand 

focused on “nurrishing life” by delivering 


11


better-for-you health with exceptional 

taste, flavors and a little more fun. The 

creamers come in 24-ounce resealable 

cartons and provide 5 grams of protein 

per suggested serving, with just 20 

calories per tablespoon. Varieties are 

chocolate, salted caramel and sweet 

cream. 

For those who want less sugar in 

their flavored creamers, Danone 

North America, White Plains, New 

York, now offers Too Good & Co. 

Coffee Creamers, a versatile line of 

coffee creamers made with farmfresh 

cream and real milk, with 40% 

less sugar than leading brands and 

no artificial flavors or sweeteners, 

aligning with consumers who want to 

enjoy their coffee while having more 

transparency on what they put in 

their cup. The creamer comes in three 

varieties: sweet cream, roasted vanilla 

and seasonal lavender. 

Seattle, Washington-based Darigold Inc., 

is bringing back its Darigold brand coffee 

creamers. Made with real dairy milk and 

cream, natural sweeteners and flavors 

derived from natural sources, these 

lactose-free creamers are available 

in four classic flavors: French vanilla, 

caramel, hazelnut and sweet cream. 

“Consumers are moving away from ultraprocessed 

foods filled with artificial 

ingredients,” said Curtis Hansen, vice 

president of marketing at Darigold. 

“Our creamers deliver what people 

increasingly want--the simple goodness 

of real dairy milk and cream, and other 

natural ingredients--so every cup tastes 

like it should.” 

Dave McVicker, chief commercial officer 

at Darigold, added, “Real dairy is very 

much on trend, with growth across 

the category while sales of non-dairy 

and plant-based alternatives are now 

declining. With consumers increasingly 

choosing the quality and simplicity of real 

dairy, we think there’s an opportunity to 

build more value for our farmer-owners 

by offering a product consumers clearly 

seem to prefer.” 

Horizon Organic, Broomfield, Colorado, 

is on board with the real deal, too. 

Its new creamers are made only with 

organic milk, organic cream, organic 

cane sugar and organic natural flavors. 

Flavors are Homestyle Vanilla, Chantilly 

Sweet Cream and Golden Caramel. 

“Horizon Organic believes that small 

choices can make a big difference for 

people and the planet, and it’s this 

belief that precipitated the launch of 

Horizon Organic Real Dairy Creamers,” 

said Andrew Springate, chief marketing 

officer. “Consumers can now elevate 

their daily coffee experiences with the 

rich, comforting flavors of these new 

creamers, and all while feeling good 

about the ingredients they’re putting in 

their cup.” 

New York-headquartered Chobani now 

offers Flavor Drops, a bold, limitededition 

collection of single-batch 

creamers designed to make every sip 

special. Each variety is a one-time 

release crafted to spark curiosity, 

conversation and creativity, bringing 

something unique to the morning cup 

or afternoon pick-me-up. Flavor Drops 

made its debut with Raspberry Rose, 

which pairs delicate floral notes with 

the juicy sweetness of ripe raspberries. 

This botanical-inspired blend is the first 

of many unique flavors Chobani plans to 

unveil throughout the year, with the next 

drop arriving in June. 

“Flavor Drops push the boundaries 

of what a creamer can be,” said Niel 

Sandfort, chief innovation officer. “For 

us, it’s an exercise in creativity and allows 

us to take inspiration from trending 

ingredients or flavors from nature that 

we wouldn’t typically consider.” 

A number of non-dairy creamer 

brands are having fun with flavors and 

marketing, too. HP Hood LLC, Lynnfield, 

Massachusetts, introduced limitededition 

Planet Oat White Chocolate 

Raspberry Oatmilk Creamer x Emily in 

Paris. This très délicieux partnership 

combines the brand’s smooth oatmilk 

with the chic, romantic flair of Paris, 

inspired by the hit series. 

International Delight, a brand of Danone 

North America, teamed up with celebrity 

Paris Hilton to introduce Raspberry 

Champagne Creamer and Cotton Candy 

Cold Foam Creamer. 

“Life is way too short to drink plain 

coffee,” said Hilton. “Whether it’s my 

outfit of the day or daily cup, I’m always 

adding sparkle and bringing the flavor. 

We can now turn every sip into party.” 


www.berryondairy.com 

The Author 

Donna Berry is a food and beverage industry consultant 

and editor with over 25 years experience 

in tracking trends and advancements in product 

development. 

12

Ingredients 

What is 

IFT FIRST 

IFT FIRST means Food Improved by Research, Science, 

and Technology and it’s THE premier annual food system event. 

Registration Opens in March 

July 12-15, 2026 


13

Ingredients 

New Natural, Acid Stable Blue Color 

Key milestone met for Givaudan’s new 

natural, acid stable blue colour in Europe 

The European Food Safety Authority 

(EFSA) has released positive feedback 

on the risk assessment for Givaudan’s 

Everzure® Galdieria, a vibrant natural 

alternative to the synthetic Brilliant Blue 

FCF (E133) color. 

Givaudan Sense Colour is pleased to 

announce that the European Food Safety 

Authority (EFSA) has shared its scientific 

opinion, declaring the safety of blue 

galdieria extract for use as a food color 

additive. Next, Everzure ® Galdieria will go 

to the European Commission to determine 

final authorization. 

Photo: Givaudan 

Everzure® Galdieria, is a natural color 

additive made from Galdieria sulphuraria. 

Developed in collaboration with French 

biotech company Fermentalg, this novel 

phycocyanin blue is fermented and 

extracted from microalgae using patented 

processes. It offers a similar shade to 

spirulina, with complete traceability. 

And its acid stability broadens the scope 

of application and use beyond where 

spirulina can be used. 

“We welcome this long-awaited news that 

Galdieria has received positive feedback 

following a thorough and intensive 

assessment,” says Barry Foley, regulatory 

director for Givaudan Sense Colour. ”This 

milestone reflects Givaudan’s ongoing 

commitment to supporting the regulatory 

pathways that bring these natural 

alternatives to market. We conducted 

rigorous testing of galdieria blue extract in 

food and beverage applications to support 

this assessment and take us one step 

closer to approval of galdieria as a color 

additive in the EU.” 

Leveraging Fermentalg’s expertise in blue 

biotechnology and precision fermentation, 

Everzure® Galdieria is sustainably 

produced via the controlled fermentation 

of the microalgae Galdieria sulphuraria, 

followed by a gentle water extraction. The 

proprietary process ensures consistent 

quality, efficient resource use, and scalable 

production—hallmarks of its leadership in 

algae-based innovation. 

“Once it is fully approved by the European 

Commission, manufacturers will finally 

be able to achieve vibrant blues, greens, 

and purples in acidic applications like 

beverages and confections that were 

previously unattainable with spirulina. 

And its close color match to Brilliant 

Blue will allow customers to create novel 

and exciting food experiences without 

compromising on naturalness,” says 

Nathalie Pauleau, global product manager 

for Givaudan Sense Colour. Everzure® 

Galdieria is currently approved for use 

and is available for sampling in the US. 

About Givaudan Sense Colour 

Givaudan Sense Colour was officially 

launched in January 2024 after the 

acquisitions of Naturex in 2018 and DDW 

The Color House in 2021. It is a division 

of Givaudan Taste & Wellbeing that is 

dedicated solely to supporting customers 

with their natural color needs and 

complements Givaudan’s vast portfolio 

of flavors and botanicals. Mother Nature 

supplies the raw materials, Sense Colour 

adds more than 155 years of color 

expertise. It is a brilliant partnership that 

offers a complete range of natural color 

solutions for the food and beverage 

industry. 


www.ddwcolor.com 

14

Ingredients 

Innovative Hops Committed to 

Emission Reduction as part of 

Global Movement for Climate Action 

The BarthHaas Group has reaffirmed 

their commitment to a sustainable 

future of high-quality beer and beyond. 

The world’s leading supplier of hops, 

innovative hop products and hop-related 

services has joined a global community 

of more than 11,000 companies that are 

taking meaningful action on climate 

change. They have committed to set 

a near-term science-based targets 

aligned with the 1.5°C pathway, the most 

ambitious level defined by the Science 

Based Targets initiative (SBTi) to keep 

global warming below catastrophic 

levels. 

“This reflects our long-standing 

commitment to sustainable innovation 

and our responsibility to reduce 

emissions in line with the latest 

climate science,” said Laxmi Pandit, 

Sustainability Manager at John I. Haas. 

As part of its commitment, BarthHaas 

will follow the SBTi rule that Scope 1 and 

2 targets must cover at least 95% of 

corporate emissions under operational 

control. Also, since value-chain 

emissions often dominate agricultural 

and processing industries, BarthHaas 

will also establish a Scope 3 target in line 

with SBTi requirements. 

BarthHaas supports climate resistant hop varieties that tolerate drought stress and improve 

resource efficiency 

BarthHaas’ Global Sustainability Group 

is creating greenhouse gas (GHG) 

inventories and calculating their minimum 

decarbonization requirements. “We see 

global group-wide collaboration as an 

opportunity to advance our sustainability 

efforts through shared knowledge 

and complementary resources” said 

Christian Kammerer, Global Sustainability 

Coordinator for the BarthHaas group. The 

next step will be preparing a draft emission 

reduction roadmap with a 5–10 year target 

timeframe from the base year that will be 

submitted to the SBTi for approval later 

this year. 

Different measures will take precedence 

across the BarthHaas group’s different 

sites. Some sites are focused on using 

production waste as biological fuel 

for heat generation and on expanding 

photovoltaic systems to generate green 

John I. Haas’ Longmire Ranch, located in Washington’s Wenas Valley, is isolated from other local hop growing areas, offering minimized exposure 

to pests and viruses and reduced strain on the local water supply. 


15

Ingredients 

electricity. Other sites are considering 

merging production facilities to leverage 

synergies and recover process gases. 

“Horticultural productivity both impacts 

and is impacted by the changing climate. 

This makes mitigation and adaptation key 

to the continued supply of high-quality 

hops. Our SBTi commitment will enable us 

to define decarbonization strategies that 

are appropriate for our sector. We see 

great potential for emissions reduction, 

particularly in the use of renewable 

energy sources.” said George Webster, 

Sustainability Manager at Hop Products 

Australia. 

Intensified cooperation with suppliers 

is also on the agenda to align with SBTi 

targets. Customers and stakeholders will 

be able to track progress through annual 

climate reporting via CDP, meeting SBTi’s 

requirements for transparent annual 

disclosure. 

The SBTi is a collaboration between 

the Carbon Disclosure Project (CDP), 

the United Nations Global Compact 

(UNGC), the World Resources Institute 

(WRI), and the World Wide Fund for 

Hop Products Australia’s “Hop Central”, the new highly efficient cold storage, pelleting and 

packaging facility 

Nature (WWF) that enables companies 

worldwide to play their part in 

combating the climate crisis. They 

have developed standards, tools and 

guidance that allow companies to set 

emission reduction targets in line with 

climate science. 

“By aligning with the SBTi, the 

BarthHaas group intends to set an 

ambitious emission reduction target, 

and we encourage others in our 

industry to make a similar commitment. 

Together, we can help reduce global 

emissions and build a better future 

for our planet, our communities, and 

our customers” said Tamanda Whittle, 

Quality and Sustainability Liaison 

Coordinator for BarthHaas UK. 


www.barthhaas.com 

A New Standard for Sweetness: 

Introducing Yume 

Manus and Tate & Lyle launch a new, category-defining sweetener brand. Because nature holds 

great taste 

Tate & Lyle, a global leader in ingredient 

solutions for healthier food and 

beverages, and Manus, the leading bioalternatives 

scale-up platform, have 

announced the launch of Yume, a new 

brand under The Sweetener Alliance. 

Yume, from the Japanese word for 

“dream,” is set to redefine sweetness 

by harnessing the power of science 

and nature. The strategic partnership, 

announced a year ago, aims to expand 

access to innovative sugar-reduction 

solutions. The first ingredient under the 

new brand is Yume M Stevia Sweetener, 

a premium all-Americas stevia-derived 

sweetener with great sugar-like taste. 

A Tate & Lyle application scientist tests a formulation as part of ongoing work to optimise 

sweetener performance across food and beverage applications. 

16

Ingredients 

Developed and scaled by Manus, Yume 

M Stevia is produced at Manus’ BioFacility 

in Augusta, Georgia, the only large-scale 

stevia bioconversion site in the US. Yume 

M leverages Manus’ comprehensive all- 

Americas supply chain, ensuring end-toend 

traceability, strengthening supply 

security for customers, and supporting 

future stevia innovation. 

"The Sweetener Alliance, our strategic 

partnership with Manus launched a 

year ago, is a clear example of Tate & 

Lyle’s science driven, solutions-focused 

approach at work," said Nick Hampton, 

CEO, Tate & Lyle. "Our partnership 

accelerates the growth of ingredients that 

meet society’s evolving nutrition needs 

and industry’s growing need for security of 

supply. Yume M Stevia – our all-Americas 

stevia Reb M – gives our customers 

expanded access to innovative, costcompetitive 

sugar-reduction solutions.” 

“Yume brings together nature’s 

promise and Manus’ bio-manufacturing 

capability to deliver a new standard in 

sweetness,” said Ajikumar “Aji” Parayil, 

Founder and CEO of Manus. “With Yume 

sweeteners, we are translating nextgeneration 

industrial biotechnology and 

bioalternatives into commercially scalable 

sweetener solutions. Partnering with Tate 

& Lyle helps us accelerate global adoption 

by combining Manus’ bioalternative 

products, scale-up platform, and supplychain 

traceability with Tate & Lyle’s 

formulation expertise and market 

access. Together, we are bringing 

cost-competitive, scalable products to 

consumer brands looking to reduce sugar 

without compromising taste.” 

Manus employees harvesting of stevia plants at the Mocupe mother field in Peru. 

biotechnology and uniquely managed 

supply chains. It’s designed for the people 

who create products for a living – giving 

them confidence in taste, performance, 

and reliability, while pointing to a more 

hopeful, better-for-you future.” 

“Yume will help brands reduce sugar 

while elevating flavor – today and into 

the future. Yume M Stevia unlocks the 

sweetest parts of stevia leaves through 

science and innovation. The brand is 

a celebration of taste, optimism, and 

progress – translating advanced science 

into products that are effortlessly 

enjoyable, joyful, and ready for realworld 

scale,” said Abigail Storms, Vice 

President Global Platform, Sweeteners 

and Fibers at Tate & Lyle. 

Yume is rooted in nature – because nature 

holds great taste – and engineered for 

the realities of modern food production. 

At launch, Yume M Stevia Sweetener 

delivers a premium Reb M experience 

designed to meet rising demand for betterfor-you 

products without sacrificing taste. 

Crafted for sugar-like sweetness and 

reliable performance, Yume M Stevia 

gives brands a scalable, dependable 

solution as stevia adoption continues 

to accelerate across food and beverage 

categories. The result is sweetness 

without compromise – exceptional 

taste, consistent performance, and the 

confidence to scale. 


www.sweetyume.com 

Designed for taste, built for scale 

Yume will introduce a premium brand 

expression for next-generation sweetness 

– bold on taste, grounded in science, and 

created to feel approachable, not technical. 

“With Yume, we set out to create a 

new kind of sweetener brand for the 

category – one that feels optimistic, 

modern, and grounded in science,” said 

Frederik Bjoerndal, Senior Vice President 

of Corporate Affairs and Marketing 

at Manus. “Yume reflects a deep 

respect for nature, enabled by advanced 

Packaging tape displaying the Yume logo and tagline, Because nature holds great taste. 


17

Processing 

Pleated Bag Filter secures Process 

Integrity in Soft Drink Bottling - Up 

to Eight-fold Improvement boosts 

Confidence in Production 

A Turkish plant of a global soft drink 

manufacturer has replaced conventional 

bag filters with the Hengst L-PP-PB-A- 

Bag pleated bag filter in its process water 

filtration. The result: complete process 

integrity in operation, the service life per 

element has been increased eight-fold 

without any equipment modifications. 

In soft drink manufacturing, water 

quality and consistency underpin every 

downstream step—from syrup mixing to 

filling. Filtration stages must cope with 

variable loads while maintaining flow 

and protecting product quality. When 

filters rupture or block prematurely, 

the cost is immediate: contamination 

risks, non-conformances, unplanned 

stops, and intensive maintenance. 

For many plants, the sweet spot is 

a filtration solution that delivers 

mechanical robustness and low 

differential pressure while fitting into 

existing housings to avoid capital 

expenditure. 

Ruptures and rapid changeouts 

of conventional bag filters 

At the Turkish bottling site of the soft 

drink producer, classic bag filters with a 

filtration surface of approximately 0.4 m² 

were used to filter the processing water. 

Under high solids loading, these bags often 

tore during operation and introduced 

uncertainty and the risk of contaminants 

in the process. Even in normal operation, 

elements were replaced at least once per 

week. The consequences were tangible: 

• Elevated non-quality costs due to 

contamination incidents. 

• High maintenance effort and increased 

line inefficiencies tied to frequent filter 

changeouts. 

Put simply, the filtration stage had become 

a bottleneck, both in risk and cost. 

Onsite visit to define 

improvement potentials for 

integrity and operational 

efficiency 

The Hengst Filtration Market Specialists 

conducted an on-site evaluation to 

thoroughly understand the ingredient 

water filtration process and its operational 

challenges related to system integrity and 

efficiency. 

The current setup employs a filtration 

system with four housings, each fitted 

with 5 µm rated filter bag elements, 

arranged as three active filters in parallel 

and one standby (Figure 1). During their 

assessment, Hengst's experts identified 

that the risk of filter bag failure is closely 

linked to the design configuration and 

the surface loading imposed on each bag. 

Three bag filters used in the filtration system for ingredient water 

Specifically, high flow velocity impacts 

both the filter media and the plastic end 

18

FILTECH 

Processing 

June 30 – July 02, 2026 

Cologne – Germany 

The Filtration Event 

www.Filtech.de 

Platform 

for your 

success 

600+ Exhibitors 

Hengst L-PP-PB-A-Bag pleated bag filters size 

caps, creating localized stress points. This 

pressure can compromise the structural 

integrity of the filter bags, potentially 

leading to rupture and subsequent 

process interruptions. 

The solution: Pleated bag filters 

from Hengst Filtration 

To enhance filter integrity and extend 

service life, the plant implemented 

Hengst Filtration’s L-PP-PB-A-Bag pleated 

bag filters. 

Unlike conventional single-layer bags, 

these filters feature an engineered pleated 

media structure that delivers significantly 

higher mechanical stability, supported 

by a robust outer cage. This design 

resists damage from elevated volumetric 

flows and load fluctuations, ensuring 

reliable operation under varying process 

conditions. Additionally, the increased 

effective filtration area decreases filter 


surface load, minimizes early blocking, 

and lowers differential pressure. In turn, 

this positively affects integrity, filter 

lifetime, and operational efficiency. 

The four L-PP-PB-A-Bag pleated bag filters 

are specifically engineered for retrofit 

applications, fitting directly into existing 

standard bag filter housings without 

requiring equipment modifications or 

additional commissioning (Figure 2). 

This gave the plant a path to increase 

robustness and runtime without touching 

the installed base. 

How the pleated bag filters 

delivered integrity and cost 

savings in the project 

Pleating is a well-established technique 

in filtration. By folding the medium, 

manufacturers multiply available 

surface area in the same footprint. More 

area spreads the load, which typically 

Delivers 

solutions for 

current 

and future 

challenges 

Your Contact: Suzanne Abetz 

E-mail: info@filtech.de 

Phone: +49 (0)2132 93 57 60 

19

Processing 

Comparison of media area between the filter bag in the project 

and the Hengst L-PP-PB-A-Bag pleated bag 

Switching from bag filters to pleated bags decreases filter surface 

load and increases integrity in prefiltration 

results in a lower initial differential 

pressure and a longer operating window 

before maximum operation differential 

pressure is reached. For processing 

water in beverage plants that may see 

intermittent spikes in particle load, this 

buffer can be critical. 

The other half of the equation is 

mechanical stability. Pleated constructions 

and geometry better resist deformation 

and tearing than a simple bag under 

varying flow and pressure conditions. 

That directly mitigates the root cause of 

the original failures at the customer’s site. 

When comparing the filtration solutions 

in the project, the impact of the filter 

design is significant. The diagram above 

compares the surface area of the Hengst 

L-PP-PB-A-Bag with the filter bag 

that was replaced. The pleated filter 

L-PP-PB-A-Bag from Hengst Filtration 

offered a filter media area that was more 

than six times greater than that of the bag 

filter. 

Translated into a production process 

with a water throughput of roughly 

30.000 L/h, the effect is significant on 

the surface load. The switch from bag 

filters to pleated bag filters results in a 

drop of 87% L per m² filter surface. In 

the process, this directly lowers the risk 

of media ruptures on the filter element 

as the force of the flow rate is distributed 

across a greater area. 

A retrofit implementation with 

no changes to existing housings 

A key requirement for the plant was to 

avoid capital projects. The L-PP-PB-A- 

Bag from Hengst Filtration was designed 

with retrofit in mind, fitting standard bag 

filter housings. As a result, the switch 

required no equipment modifications and 

no commissioning costs. Operators could 

maintain existing changeout procedures 

and ergonomics while benefiting from 

the performance uplift. 

The results: integrity secured 

and lifetime extended 

After the retrofit, the plant reported 

improved process integrity in operation. 

The pleated bag filters were dimensioned 

and constructed so that no damage 

occurred during use, eliminating 

contamination events tied to filter 

rupture. Within 8-week operation, the 

filters did not rupture once and offered 

100% process integrity for the process. 

Furthermore, service life has improved 

significantly. Where conventional bags 

had been changed at least weekly, the 

pleated bag filter from Hengst ran a 

minimum of eight weeks at the site—more 

than an eightfold increase in service life. 

The economic perspective of 

the pleated bag switch 

The case shows how filtration decisions 

can materially influence operating 

economics and integrity without 

broader process disruption. While 

every plant’s cost structure differs, 

the levers here are universal: reduced 

downtime, lower non-quality costs, 

and improved asset efficiency through 

upgrades that fit existing systems. In 

water and utility filtration surrounding 

beverage processes, a targeted review of 

prefiltration can protect the downstream 

process. In many cases, an upgrade to 

pleated bag filters can deliver greater 

integrity and OPEX benefits without 

touching downstream filling assets. 

About Hengst Filtration 

As a family-owned company 

with 3,800 employees across 

33 locations, Hengst Filtration 

is recognized worldwide for its 

innovative solutions in filtration and 

fluid management since 1958. Their 

products improve the environment 

and optimize processes. They 

manufacture filtration solutions 

for the food & beverage industry, 

industrial applications, mechanical 

engineering, hydraulics, life sciences 

and healthcare, as well as the 

automotive industry and sustainable 

mobility concepts. 

purifying our planet 


www.Hengst.com 

20

Processing 

Experience Industry Expertise at 

interpack. Focus on: Drive Solutions for 

the Packaging Industry 

From 7 to 13 May 2026, NORD DRIVESYSTEMS will present robust, economic and powerful 

drive solutions for the packaging industry live at interpack in Düsseldorf (Hall 6, Stand C28). 

The industry experts from Bargteheide look forward to exchanging ideas with many visitors. 

Image: NORD DRIVESYSTEMS 

At interpack, NORD will present a 

comprehensive portfolio of flexible 

system solutions, specially tailored to 

the packaging industry’s requirements 

and the stringent hygiene requirements 

in the food and beverage industry. 

Whether primary, secondary or endof-line 

packaging: With its modular 

product system, the company meets the 

industry's various requirements. 

Hygienic gear units for servo 

motors 

For example, NORD offers powerful 

helical, helical bevel and worm gear 

units in various versions for primary and 

secondary packaging processes. The 

manufacturer’s servo adapter solutions 

allow for the seamless integration 

for NEMA and IEC flange motors. The 

adapters enable reliable connections 

that meet the demanding conditions 

in the packaging industry. Treated with 

NXD tupH®, they are also suitable for 

food-contact applications. 

For the implementation of simple 

servo applications, the manufacturer’s 

portfolio also includes the decentralised 

NORDAC ON/ON+ frequency inverters 

with integrated travel profile – which, 

for example, comprises synchronism 

and flying saw. The integrated POSICON 

module ensures smooth and dynamic 

positioning. Other advantages include 

the compact installation space, high 

reliability and easy integration due to the 

drive solution’s full plug-in capability. 

Conveyor belt applications in 

wash-down areas 

For a resistant drive solution in wash-down 

areas, NORD provides chemical-resistant 

IE3 smooth motors and IE5+ synchronous 

motors (TENV) in hygienic design with 

the NORDBLOC.1® helical bevel gear unit 

and the decentralised NORDAC ON PURE 

frequency inverter. Furthermore, robust 

stainless steel plug connectors with IP 

code IP69K allow for quick and safe 

maintenance. A hybrid cable combines 

NORD offers decentralised drive electronics for the packaging industry from a wide range of 

modular products 

power, control voltage and multi-Ethernet 

communication. The combination with 

the NXD tupH® treatment achieves a 

high level of hygiene. 

High efficiency in dynamic 

applications 

In combination with a NORDBLOC.1® 

helical bevel gear unit and a decentralised 

frequency inverter or a control cabinet 

inverter from NORD, the highly efficient 

IE5+ synchronous motors offer a 

constantly high efficiency over the entire 

speed range, allowing for the reduction 

of variants. They allow for precise use 

with and without encoders thanks to 

their high-quality control technology, 

and for drive-related functions using 

the local PLC. With their plug-and-play 

functionality, the smart inverters also 

considerably reduce wiring efforts. 

Hygienic solutions for food & 

beverage 

For the use in food-contact areas, NORD’s 

portfolio features an asynchronous motor 

with a hygienic terminal box. Thanks 

to smooth contours and transitions, 

the complete system allows for easy 

cleaning and is specially designed for the 

requirements in the food and packaging 

industries. Equipped with the NXD tupH® 

surface protection, the drive systems 

in smooth aluminium housings are an 

economic and effective alternative to 

stainless steel, paintings or covers. NXD 

tupH® surfaces are free from PFAS, 

and food-safe according to the FDA, 

the EU Regulation 1935/2004 and the 

respective regulations in Switzerland and 

the MERCOSUR states. 


www.nord.com 


21

New Pasteurizer Redefines Efficiency 

through Intelligent Design 

Sidel has unveiled SWING® Evo, its next-generation tunnel pasteurizer that combines smart 

modular design with a breakthrough counterflow concept, setting a new benchmark for 

sustainability and performance in beverage production. 

Drawing on decades of industry 

expertise, Sidel’s SWING® Evo introduces 

an innovative counterflow concept and 

modular design, allowing beverage 

manufacturers to precisely control 

pasteurization, water usage and energy 

consumption for each module. 

This breakthrough sets a new benchmark 

for the sector, delivering substantial 

cost savings without compromising 

product quality or operational flexibility. 

Tailored specifically for beer producers, 

the system supports both glass and can 

packaging formats 

“SWING® Evo pushes the boundaries 

of sustainability, through introducing 

true modular efficiency,” said Andrea 

Solfa, Product Manager Tunnel and 

Site Leader at Sidel. “By ensuring 

that each module is autonomous and 

running the top and bottom decks in 

opposite directions, we have been 

able to create a pasteurizer that 

optimizes every drop of water and 

kilowatt of energy with no trade-off 

on quality.” 

Pioneering design for lower 

consumption 

Thanks to its counterflow configuration 

and dedicated heat and water circuits, 

SWING® Evo minimizes heat dispersion 

and eliminates unnecessary circulation 

between tanks. Each module is 

independently controlled, allowing the 

system to adapt precisely to production 

needs. 

This solution offers significant sustainability 

advantages for beverage 

22

Processing 

producers transitioning their 

operations, achieving reductions of 

10% in water consumption¹, 35% in 

electricity usage¹ and 10% in steam 

utilization¹. 

“Every aspect of the design was reengineered 

for efficiency,” continued 

Solfa. “From the shorter piping path 

to the predictive control of cooling 

media, SWING® Evo proves that less is 

more.” 

Preserved pasteurization 

quality, enhanced flexibility 

Building on Sidel’s renowned pasteurization 

expertise, SWING® Evo 

integrates the PRINCE X predictive 

control system, ensuring precise 

product treatment and eliminating 

under/over-pasteurization risks. 

It automatically analyses product 

temperature evolution and adjusts 

spray conditions in real time, even 

during production downtimes or power 

interruptions. 

This intelligent control system also 

gives producers greater format 

flexibility, enabling optimal settings 

for a wide variety of Stock Keeping 

Units (SKUs) and operating conditions 

including operation as a standalone 

cooler without additional devices or 

complexity. 

Performance through 

simplicity 

With its modular architecture, predictive 

intelligence and ergonomic design, 

SWING® Evo delivers a new balance 

between sustainability performance 

and simplicity. Beverage producers 

can significantly reduce energy and 

water consumption, while maintaining 

consistent product quality across a wide 

range of SKUs and operating conditions. 

Functional design at every 

stage of use 

SWING® Evo was designed to deliver 

maximum functionality and efficiency 

at every stage of its lifecycle, from line 

design to installation and daily operation. 

Its compact and modular architecture 

makes it easy to integrate into new or even 

existing layouts, optimizing the use of 

floor space and simplifying the conveyor 

path. The first industrial installation at 

Refresco, in Sulmona, Italy, confirmed 

these advantages; the pasteurizer was 

fully assembled and commissioned in just 

one week, thanks to its pre-assembled 

modules and streamlined design. 

In day-to-day operations, SWING® Evo is 

engineered for maximum functionality. 

Sliding lateral doors, full top access and 

tool-free maintenance ensure that all 

components, pumps, valves and probes 

are easy to reach, inspect and service. 

This accessibility, combined with the 

machine’s compact footprint, translates 

into faster interventions and safer, more 

comfortable operation for production 

teams. 

“SWING® Evo is a striking illustration 

that innovation doesn’t always mean 

reinventing everything,” concludes Solfa. 

“Sometimes, the smartest solutions are 

those that make complexity simple and 

efficiency effortless.” 

1)Compared to the previous SWING 

generation, on a 50,000 bph beer line 

in Germany. 


www.sidel.com 


23

Processing 

BubbleBoil – Small Bubbles, big Effect 

Last year, Ziemann Holvrieka presented innovative developments alongside its proven range of 

products and services portfolio: Bubble Boil, a groundbreaking wort boiling system, celebrated 

its debut – a system that not only delivers significant energy savings, but also produces 

sensorially equivalent results. 

BubbleBoil is based on the principle 

of an external boiler. With minimal 

technical effort, the system reduces 

the necessary evaporation rate from 

4 to 1.5 percent, drastically lowering 

heat consumption. The wort is drawn 

from the kettle, heated above the 

boiling point in an external boiler, 

then reintroduced to the lower part 

of the kettle through special nozzles. 

The resulting pressure change at 

the nozzles creates vapor bubbles 

that ensure uniform mixing, prevent 

dead zones and aid in the removal of 

unwanted volatile substances such as 

dimethyl sulfide (DMS). 

A triangle test conducted with a 

consumer panel showed that beer made 

from wort produced with BubbleBoil 

is sensorially indistinguishable from 

conventionally brewed beer. Analytically, 

the values also fall within the 

natural range of fluctuation – a crucial 

factor for breweries that demand 

consistent product quality. 

BubbleBoil is an innovative wort boiling 

system that saves energy and ensures 

beer taste at the highest possible level. 

Image credits: Ziemann Holvrieka GmbH 

Easy to retrofit – even without 

energy recovery 

BubbleBoil is particularly attractive for 

breweries that already use an external 

boiler: retrofitting is uncomplicated, as 

the distribution plate is simply replaced 

by a ring with nozzles. This modification 

can achieve substantial energy savings 

of around 30 percent, even without 

an additional investment in energy 

recovery systems. Breweries with 

internal boilers can reap significant 

energy savings by switching to an 

external boiler with the BubbleBoil 

system. 

The system can also be easily integrated 

into existing CIP processes – the usual 

cleaning cycles are sufficient. Its 

successful use in a large brewery has 

confirmed its suitability for practical 

application, conservation of resources 

and compliance with all MEBAK 

(Central European Brewing Analysis 

Commission) quality parameters for the 

cast wort. 


www.ziemann-holvrieka.com 

24

Well in Hand 

Processing 

Ganter is once again setting new standards – this time by expanding the range of dimensions for 

the classic cabinet U-handle GN 565 with a new profile that is especially easy to grip and also 

offers diverse customization options. 

In the world of Ganter standard parts, 

cabinet U-handles offer an entire universe 

of possibilities. From elegantly curved 

shapes to practical angled versions and 

even handles with integrated switching 

functions or ergonomic finger molding 

– Ganter offers the right solution for 

every need and every application, made 

of high-quality aluminum, stainless steel 

or robust plastic. 

A classic and a bestseller, the cabinet 

U-handle GN 565 was introduced half 

a century ago when the mechanical 

engineering standardization committee 

was looking for solutions that were both 

ergonomic and aesthetically pleasing 

as well as affordable. The solution: an 

extruded aluminum profile that is bent 

into the shape of a handle. The principle 

is still perfectly valid today, including 

for the U-handle GN 565 and its newly 

added versions. This standard part is 

now available in even larger dimensions: 

With a full elliptical cross-section of 

35x25 mm and installation lengths 

between 250 and 500 mm, the handle is 

very robust. It can withstand up to 6400 

Newtons perpendicular to the mounting 

plane or 5900 Newtons in parallel. This 

makes the handle suitable even for 

heavy sliding doors or hatches. Thanks 

to these values, it can also serve as an 

attractive guard or retaining bar. The 

bend radius and the distance between 

the handle and the mounting plane are 

sized to accommodate gloved hands. 

Because the new version retains the 

same look as its smaller siblings, they 

can be used together for a consistent 

aesthetic. On request, Ganter can 

produce special dimensions, different 

bend angles, special mounting threads 

or individual colors – all with short lead 

times. 

To emphasize the brand identity of 

systems and machines equipped with 

the handles, company names or logos 

can also be printed onto the surface in a 

wear-resistant fashion that is integrated 

into the coating system. 

Cabinet U-handles GN 565 come as 

standard with UV-resistant, black, matt 

textured powder coating for outdoor 

applications. Coatings in red or silver 

as well as anodized or plain finishes 

are also available. The version with 

antimicrobial coating contains silver 

ions that effectively reduce the growth 

of bacteria or viruses on the handles 

and is recommended for sensitive areas 

in hospitals or clinics. 

Anyone looking for a shock-absorbing 

and easy-to-grip solution should consider 

the GN 564 handle. This U-handle is also 

available with the 35x25 mm profile – 

plus a soft TPU sheating. 


www.ganternorm.com 


25

Packaging 

Beverage Packaging is Becoming 

Lightweight - interpack Hot Topic 

As the world’s leading trade fair for processing and packaging solutions, interpack will once 

again bring together the international players involved in bottling, canning and packaging 

beverages in 2026. This sector, too, is currently driven by regulatory requirements such as the 

European Packaging and Packaging Waste Regulation, ambitious sustainability targets set by 

manufacturers and changes in consumer behavior. 

Traditional beverage packaging such 

as bottles made from glass or PET, 

aluminum cans and drinks cartons 

are changing: today, a maximum 

reduction in material, intelligent barrier 

functions, digital process control and 

improved recyclability are among the 

requirements for new generations of 

beverage packaging systems. 

Weight reduction is a major topic. 

interpack exhibitor KHS, for example, 

is pursuing a “premium lightweight” 

approach and presents Premium Lite, 

a bottle for still mineral water made of 

100 per cent recycled PET, weighing in 

at just 6.2 grams for 0.25 liters. The new 

bottle is designed to combine a minimum 

use of materials with high-quality 

aesthetics and has been specifically 

tailored to the requirements of modern 

high-speed production lines. This 

lightweight is produced on the advanced 

KHS InnoPET Blomax Series V stretch 

blow-moulding machine, which ensures 

process stability for large quantities 

with high precision. 

When it comes to product protection 

and the circular economy, KHS is 

taking things even further with its new 

Supreme PET bottle. Here, the company 

employs its own Plasmax technology, 

which applies a silicon oxide coating 

that is less than 100 nanometers thick to 

the bottle’s inner wall. The coating acts 

like glass, protecting oxygen-sensitive 

drinks – such as high-quality green tea – 

from oxidation and extending their shelf 

lives many times over. At the same time, 

the bottle is still fully recyclable, as during 

the recycling process, the glass layer is 

removed in an alkaline solution without 

contaminating the PET. The combination 

of maximum product protection, rPET 

compatibility and industrial production 

speeds of up to 60,000 bottles per hour 

illustrates the extent to which barrier 

technologies have now evolved towards 

a circular economy. 

Easily recyclable labels 

Along with a reduction in materials, 

the question of the recyclability of 

individual components is becoming 

increasingly important. As an exhibitor 

at interpack 2026, CCL Label focuses 

on innovations in the circular economy 

and shows how packaging design can 

actively support recycling systems. In 

the area of label and sleeve technology, 

the company opts for concepts that 

support recycling. EcoFloat, for 

KHS Supreme combines PET with a wafer-thin inner coating of glass. Image: KHS 

The EcoFloat White option allows bottlers to 

switch from opaque HDPE or PET packaging to 

clear PET bottles. Image: CCL Label 

26

Packaging 

example, is a shrink sleeve solution 

based on low-density polyolefin. During 

the sink float PET recycling process, 

the sleeve material floats while the PET 

flakes sink; this physical separability is 

crucial in high-quality bottle-to-bottle 

recycling. Another new feature is the 

EcoFloat White option for light-sensitive 

products, which allows bottlers to switch 

from opaque HDPE or PET packaging to 

clear PET bottles. 

With its WashOff labels, CCL also 

addresses the requirements of industrial 

washing processes in the reuse and refill 

sector. These pressure-sensitive labels 

can be removed in a lye bath without 

leaving any residue and thus support 

reusable glass and PET systems. In 

addition, the new EcoShear adhesive 

technology improves the recyclability of 

single-use glass bottles, as self-adhesive 

film labels are almost completely 

removable. 

An adhesive for high-speed 

labelling 

Finally, the composition of supposedly 

minor components is also gaining 

in importance. With a new hot-melt 

The WashOff labels can be removed from 

reusable bottles without leaving any residue. 

Image: CCL Label 

adhesive that does not contain mineral 

oil, Henkel Adhesive Technologies offers 

a solution with a removal rate of up to 

98 per cent in the recycling process. 

Residue is separated from the material 

flow together with the remains of the 

labels. The hot-melt adhesive solution 

is compatible for both paper and plastic 

labels and ensures smooth operation 

at high speeds of up to 40,000 bottles 

per hour while maintaining low 

processing temperatures of 110 to 140°C. 

This protects equipment, saves energy 

and increases operational reliability. 

Replacing labels with laser 

marks 

However, you can also do without labels: 

last year, Krones developed DecoBeam, 

a solution for marking PET and rPET 

bottles directly. Relevant information 

such as the product’s net quantity, 

ingredients, best-before date and design 

elements are laser marked directly 

onto the bottles – saving material and 

making packaging easier to recycle. Two 

laser marking methods are available: 

CO 2 

lasers result in a more white-ish 

Technomelt EM 335 RE contains no mineral 

oil, is almost completely removable in the 

recycling process and is PETCYCLE-approved. 

Image: Henkel 

interpack 

PROCESSING & PACKAGING 

7 – 13 MAY 2026 

INTERPACK.DE 

PROCESSING & PACKAGING FOR BEVERAGES 


27

Packaging 

color, while fiber lasers produce black 

lettering. Logos, graphics and design 

elements can also be depicted alongside 

the text. 

Relevant information is laser marked directly 

onto the bottle. Image: Krones 

Krones also offers an alternative to 

classic labels for glass containers: 

INKpression transfers ink directly onto 

the containers themselves. What makes 

this application so special is that the ink 

is not applied through a classic printing 

process: the finished design is peeled off 

backing material and transferred onto 

the container as a whole. 

Boom in cans continues 

The drinks can has been gaining in 

popularity for years. For example, 

sales of canned soft and energy drinks 

are currently experiencing a boom, 

particularly among younger target 

groups. In Europe, drinks cans also have 

a good recycling rate: over 76 per cent 

in 2023 and rising, according to figures 

from two European associations, 

namely Metal Packaging Europe (MPE) 

and European Aluminium (EA). Deposit 

systems have a significant effect 

here: countries with deposit-return 

systems achieve recycling rates of up to 

90 per cent. 

The demand for beverages in cans is increasing. 

Image: Coca-Cola / Uli Deck 

Many beverage manufacturers are 

currently expanding their range of 

cans. This year, for example, Coca-Cola 

Europacific Partners Germany (CCEP 

DE) is investing in a new canning line at 

its Halle location, which is expected to go 

into operation in the summer of 2026, 

when it will supplement the two existing 

bottling lines for non-carbonated 

beverages in PET bottles. With this 

multi-million investment, Coca-Cola is 

responding to an increased demand: 

last year, sales of canned beverages 

increased by around 12 per cent 

compared to the previous year on the 

German market alone. 

Drinks cartons with a good LCA 

When it comes to drinks cartons, opinions 

often differ despite the fact that this form 

of packaging combines state-of-the-art 

technology: it is lightweight, opaque, 

recyclable and around three quarters 

of its material consists of cardboard 

fiber – supplemented by barriers that 

ensure the product is protected and 

help extend shelf lives. According to the 

German Association of Manufacturers 

of Carton Packaging for Liquid Foods 

(Fachverband Kartonverpackung für 

flüssige Nahrungsmittel e.V., FKN), when 

it comes to recycling, the industry is 

more advanced than many believe; the 

drinks carton has long been part of a 

functioning cycle, thanks to association 

companies Tetra Pak, SIG Combibloc and 

Elopak as well as the Palurec recycling 

plant at Knapsack Chemical Park. In 

Germany, around 36,000 tonnes of 

plastic and aluminum from drinks 

cartons are thus recycled every year. 

However, this is still not enough to 

meet the legally required quotas, and 

thus, according to current figures from 

the Central Agency Packaging Register 

(Zentrale Stelle Verpackungsregister, 

ZSVR), Germany failed to meet the 

recycling quota for the third time in a 

row in 2024. 

Tethered caps unpopular 

As a study by the Nuremberg Institute 

for Market Decisions (NIM) shows, a 

majority of consumers find tethered 

caps impractical. Since mid-2024, singleuse 

beverage packaging must be fitted 

with these tops, which remain attached 

to the packaging after opening. The aim 

is to reduce plastic waste and facilitate 

recycling. However, two thirds of 

respondents criticized the cumbersome 

handling – especially when drinking and 

pouring. 

About interpack 

Every three years, interpack gathers 

together the world’s processing & 

packaging sector in Düsseldorf, Germany, 

for one week. Its focus: packaging 

solutions and packaging materials; 

packaging machines and the related 

process technology for the food, 

beverages, confectionery, baked goods, 

pharmaceuticals, cosmetics, non-food 

and industrial goods sectors. 

As an internationally leading trade fair, 

it draws experts from across the world 

to exchange ideas about the latest 

technologies and solutions and provides 

impetuses for the sector’s future topics. 

The next interpack will take place in 

Düsseldorf from 7 to 13 May 2026. 

Around 2,800 exhibitors from around 

the world are expected. 

The trade fair will be accompanied by 

numerous specials. At the interpack 

Spotlight Forum, experts will discuss 

current developments and strategic 

issues in the industry. The Start-up 

Zone provides a platform for young 

companies. One special item on the 

programme is the presentation of the 

WorldStar Global Packaging Awards on 

the exhibition grounds. 

With its accompanying trade fair components, 

interpack also focuses on 

the expertise of the supplier industry. 

Here, companies present solutions from 

the fields of drive technology, control 

systems, sensor technology, robotics, 

machine parts and industrial software, 

thereby visualizing the technological 

basis of modern processing and 

packaging solutions. 


www.interpack.com 

28

Strengthening Sustainability with 

Customized Tethered Cap Solution 

Packaging 

Amcor, a global leader in developing 

and producing responsible packaging 

solutions, is supplying Vöslauer 

Mineralwasser with a tethered version 

of Vöslauer’s customized closure for its 

iconic bottle designs. 

This latest development with one of 

Austria’s leading mineral water brand 

underlines the strong partnership 

between Amcor and Vöslauer and their 

shared commitment to developing 

packaging that combines functionality, 

inclusivity, sustainability and design 

excellence. 

Vöslauer’s new tethered closure opens 

to a wide angle and clicks into place to 

keep it away from the face and support a 

comfortable drinking experience for the 

consumer. For maximum convenience, 

the closure is also easy to replace on 

the top of the bottle for reclosing. 

Keeping the closure on the bottle – 

mandatory for single-use bottles up to 

3 liters under the EU Single-Use Plastics 

Directive – significantly reduces the 

likelihood of littering and can support 

higher collection and recycling rates 

in countries with the appropriate 

recycling infrastructure in place. 

“We appreciate that our customers have 

high standards and our commitment to 

quality is as evident in our packaging 

as it is in our mineral and flavored 

waters,” said Mag. Yvonne Haider- 

Lenz of Vöslauer Mineralwasser. “We 

value our longstanding collaboration 

with Amcor and the company’s ability 

to support our ongoing sustainability 

commitments.” 

As part of these commitments, Vöslauer 

was also the first company in Austria to 

introduce Amcor’s Secure Flip sports cap. 

This features a non-detachable tamperevident 

band that is retained within the 

closure after opening as an alternative 

to a detachable tab, which is often 

discarded. The Secure Flip incorporates 

an ergonomically designed thumb tab 

that enables intuitive one-handed opening 

and opens to a stable angle of up to 180o 

to provide easy access to the spout. 

“Closures play a critical role in drinks 

packaging, protecting the products 

and ensuring safe and easy access, 

and in this way can help to influence 

brand perceptions,” said Sarah de la 

Mare, product line director for closures 

at Amcor Rigids Packaging Solutions 

International. “We are delighted to 

work with Vöslauer in the continuing 

development of innovative solutions 

that support both their product and 

sustainability goals.” 


www.amcor.com 

Automated packaging machines, plants and 

systems for the food and beverage industry. 

Seamless. 

Limitless. 

Flawless. 


www.eol.group 

Visit us at 

7. - 13. May 

Düsseldorf 

Hall 11, Booth C60 

29

Packaging 

Future-Proof Packaging Papers 

in Action 

At Interpack 2026 in Düsseldorf, 

Sappi will present its comprehensive 

portfolio of future-proof paper 

packaging solutions, demonstrating 

how experience, reliability and technical 

expertise provide certainty in a rapidly 

evolving packaging landscape. 

Under the theme “Future-Proof 

Packaging Papers,” Sappi will highlight 

its flexible packaging solutions, including 

Guard Pro OHS and Guard Pro OMH, 

Guard Twist and Guard Duo, barrier 

papers crafted to meet the packaging 

needs for food, tea and especially 

confectionery applications such as 

chocolate. 

As brand owners and converters 

navigate regulatory change, material 

transitions and increasing performance 

expectations, Sappi offers proven 

solutions, consistent quality and 

dependable supply delivered at 

industrial scale, supported by deep 

technical knowledge and regulatory 

expertise. 

Your one stop shop for diverse 

packaging needs 

At the heart of Sappi’s Interpack 

presence is its flexible packaging 

portfolio, showcasing one of the 

industry's broadest range of recyclable, 

mono-material papers. Sappi has 

strategically organised its offering into 

three distinct segments to meet diverse 

market needs, providing clarity and 

confidence when selecting the right 

solution. 

The SEAL range delivers heat-sealable 

papers designed for primary and 

secondary food and non-food packaging 

applications. These recyclable papers, 

which offer excellent heat sealability, 

superior mechanical strength and firstclass 

printability, include Seal (Silk, Silk 

G, Seal Pure Silk), Seal Natural and Seal 

Light (Natural, Gloss). 

The GUARD range provides essential 

barrier protection against water vapour, 

grease, and mineral oil with or without 

heat-sealability, featuring Guard M, 

Guard MS, Guard Duo, and Guard Twist 

variants. These papers are designed 

for products and packaging types that 

require good barrier properties, such 

as baking powder, pasta, rice, cereals, 

sweets, chocolate, ice cream cones or 

sleeves, tea, etc. 

The GUARD PRO range with Guard Pro 

OHS, Guard Pro OHG, AvantGuard and 

with the new product Guard Pro OMH 

represents Sappi's most advanced 

high-barrier papers, offering protection 

against oxygen, water vapour, grease, 

and MOSH and MOAH with or without 

heat-sealability. 

At Interpack 2026, Sappi will promote 

Guard Pro OHS, available in both Gloss 

and Natural uncoated versions. In 

addition, Sappi will present the high 

barrier paper Guard Pro OMH to the 

international packaging community. All 

these high barrier papers are designed 

for products that require utmost barrier 

properties, such as all kinds of chocolate 

products, powder coffee additives, tea, 

seasonings, soluble drinks, cheese, etc. 

From transit to touchpoint 

Beyond flexible packaging, 

Sappi’s portfolio extends across 

the entire packaging value 

chain. 

Sappi will also showcase its Fusion 

liner and Algro paperboard ranges, 

high-performance materials designed 

to elevate packaging from transit to 

touchpoint. From durable containerboard 

solutions that protect, optimise logistics 

and enhance presentation, to premium 

paperboards that deliver outstanding 

print brilliance, excellent converting 

and increased shelf impact, Sappi’s 

packaging portfolio not only performs, 

but creates presence, emotion and 

distinction where it matters most. 

In addition, the stand will feature its 

Parade Label wet glue label papers 

used in beverage and food labelling. 

The range demonstrates high print 

quality and consistent runnability, 

supporting fast labelling speeds, strong 

shelf impact and efficient processing, 

including in returnable bottle systems 

where wash-off performance is 

critical. Designed for demanding, 

high-speed production environments, 

the range delivers consistent print 

performance and reliable runnability, 

helping brands and converters reduce 

variability, safeguard process stability 

and maintain efficiency, including 

in returnable bottle systems where 

30

Packaging 

dependable wash-off performance is 

essential. 

Together, the solutions on show 

demonstrate how Sappi’s material 

expertise translates into reliable, 

scalable applications across packaging 

and labelling. They also underline the 

advantage of consistent colours, shades 

and brand appearance across product 

categories and touchpoints, enabling 

brand owners to maintain a strong and 

unified identity. 

Expertise that goes beyond the product 

Europe’s packaging industry is no longer 

shaped by sustainability ambitions 

alone, but by how effectively companies 

align performance, circularity and cost 

competitiveness under increasingly 

demanding market conditions. At the 

same time, our customers face growing 

pressure on margins and operational 

efficiency. Success therefore depends 

on anticipating change early and 

translating it into scalable, fit-forpurpose 

solutions that deliver both 

environmental and commercial value. 

Against this backdrop, Sappi’s value 

extends far beyond the paper itself. 

Customers benefit from expert 

consultancy supporting every stage of 

the packaging journey, from material 

selection and printability optimisation to 

regulatory compliance and food contact 

requirements. 

Technical teams work closely with 

converters and brand owners on machine 

runnability, barrier performance 

validation and the transition from 

plastic to paper-based structures. This 

partnership approach reduces risk, 

shortens development timelines and 

ensures smooth implementation at 

scale. 

“Our flexible packaging portfolio 

represents the future of sustainable 

packaging,” explains Flavio Froehli, Vice 

President Marketing & Sales at Sappi 

Europe. “As Europe’s packaging market 

faces tighter recyclability standards, extended 

producer responsibility schemes 

and rising performance requirements, 

success depends on solutions that run 

efficiently on existing filling lines, protect 

products effectively and meet recovery 

criteria, without eroding margins. With 

proven, recyclable solutions that do not 

compromise on performance and keep 

total cost of ownership in balance, we 

provide customers with the exact paper 

solution for their specific demands and 

application needs, while supporting 

their sustainability goals.” 

Experience the evolution from 

paper to application 

At Hall 8a, Booth B35, Sappi brings the 

evolution from paper to application to 

life through a continuous display of 

real-world packaging formats across 

confectionery, tea, food including bakery 

products and dairy, as well as beverage 

and non-food packaging. 

Building on Sappi’s ‘department storeinspired’ 

concept, the stand features 

curated product displays and practical 

examples that connect materials directly 

to real-world packaging applications. 

Conceived as a narrative from 

production to performance, the stand 

guides visitors from paper reels and 

sheets through to finished packaging 

solutions, with furniture, lighting and 

decorative elements all made from 

paper as a physical demonstration of 

what paper can do. 

At the booth, visitors can explore how 

barrier papers protect chocolate and 

soluble drinks, how premium paperboard 

and containerboard enhance shelf 

presence for high-end food, beverage 

and non-food applications, and how label 

solutions combine design impact with 

dependable performance in demanding 

beverage applications. The stand 

demonstrates how consistent material 

quality translates into cohesive brand 

presentation across every touchpoint. 

A central feature of the booth is the 

Sappi Café, a live application space 

where visitors can enjoy hot tea, coffee 

or an ice cream while discovering 

how paper can protect, perform and 

delight. Served with a cinnamon roll 

packed in a groundbreaking solution 

that combines Sappi’s premium Algro 

Design paperboard with high-barrier 

paper, the offering demonstrates a 

100% paper-based, mono-material, 

recyclable solution for food applications. 

From ice cream cone sleeves and wraps 

to tea packaging solutions, the Sappi 

Café showcases how paper-based 

packaging can deliver the required 

barrier properties, handling comfort 

and standout design, translating 

technical performance into tangible, 

everyday consumer experiences. For indepth 

discussions, visitors can book a 

meeting with one of Sappi’s experts to 

address specific technical, regulatory 

or transition challenges. Do not miss 

out, book your meeting in advance 

via Microsoft Bookings and secure 

dedicated time with one of Sappi’s 

packaging specialists. 

All Sappi papers are manufactured from 

renewable resources, are recyclable 

in the paper waste stream as monomaterials, 

and are suitable for direct food 

contact. The complete range is available 

as FSC Mix Credit (FSC-C015022) or 

100% PEFC certified (PEFC/07-32-76) 

on request and subject to availability, 

supporting Sappi's commitment to 

sustainable forest management. 

To learn more about Sappi's portfolio 

of sustainable packaging solutions or to 

schedule a meeting at Interpack 2026, 

please contact us. 


www.sappi.com 


31

Packaging 

From the Packaging to the Line: 

Holistic Systems and Solutions 

• High line availability and process stability thanks to perfectly coordinated line concepts 

• Additional BottleClip application for the KHS Innopack Kisters TSP Advanced 

• Future-proof packaging systems such as Nature MultiPack prove convincing thanks to 

optimum line compatibility and sustainability 

• Digital systems such as KHS ConnectApp Guide boost efficiency and cost-effectiveness 

The KHS Group redefines line and 

packaging expertise: from May 7 to 13 

at interpack in Düsseldorf, Germany, the 

Dortmund systems manufacturer will be 

demonstrating the benefits of perfectly 

attuned systems and solutions – from 

sustainable packaging to efficient turnkey 

lines. One prime example of this is the KHS 

Innopack Kisters Advanced series with 

its new resource-conserving BottleClip 

application option that will be on show for 

the very first time. The cardboard carrying 

handle perfectly complements KHS’ 

extensive packaging portfolio of marketestablished 

systems such as Nature 

MultiPack and premium containers KHS 

SUPREME and KHS Premium LITE. 

Lots of decisions to buy are made right 

in front of the shelf. The packaging is 

often the trigger that decides whether a 

consumer makes a purchase or not. For 

KHS, however, the success of a product 

starts much earlier than this, as KHS CEO 

Kai Acker emphasizes: “Consumers and 

beverage producers alike want packaging 

that combines ecological and economic 

benefits with optimum product protection 

and carrying convenience.” Here, the 

packaging is a key element in KHS’ holistic 

line concept, he continues. “We offer our 

customers perfectly orchestrated turn-key 

systems and solutions optimally tailored 

to their requirements and the demands of 

the market. Our line concept ensures that 

processes are flexible, reliable and costeffective.” 

Flexibility meets sustainability 

One prime example of this is the KHS 

Innopack Kisters TSP Advanced. Well 

established on the market, this machine 

gives operators a high level of flexibility, 

packing PET and glass bottles and cans on 

trays, in film as well as on trays or pads 

and film. 

Experts at KHS have added a particularly 

sustainable alternative to plastic-based 

carrying rings to its list of possible 

applications: the fully-automatic packaging 

machine can now turn PET bottles 

into resource-conserving packs using the 

BottleClip. This cardboard handle is for 

machines in the Advanced series. 

Diverse packaging portfolio 

Besides its BottleClip module, KHS will also 

be introducing trade visitors to further 

innovative packaging systems such as the 

internationally proven Nature MultiPack 

that turns cans and PET bottles into 

robust packs using small dots of adhesive. 

This sustainable packaging cuts down on 

valuable resources and gives consumers 

maximum pack stability coupled with 

perfect carrying convenience. When 

needed, each container can be easily 

detached from the rest of the pack. 

In the PET segment, KHS recently 

launched two bottle innovations. With 

KHS SUPREME, the protection of oxygensensitive 

beverages has moved to the 

next level. The premium bottle unites 

the benefits of glass and PET using KHS’ 

globally market-proven Plasmax barrier 

technology – a wafer-thin layer of silicon 

oxide applied to the inside of the PET 

bottle that reliably prevents the product 

from oxidizing. What’s special here is that 

the 0.25-liter PET bottle weighing just 6.2 

grams is designed for top filling speeds. 

The KHS Connect customer portal and the 

KHS ConnectApp Guide are two examples 

to be found in KHS’ comprehensive digital 

service portfolio. 


www.khs.com 

32

Benefitt Launches Thailand’s First 

High-Protein UHT Milk in on-the-go 

Carton Packs 

Packaging 

Benefitt, a new brand developed by 

Lactasoy Co. Ltd., has introduced 

Thailand’s first high-protein UHT-milk. 

The new Benefitt High Protein UHT Milk 

is filled in SIG SmallBloc 350 ml carton 

packs and is now available nationwide at 

7-Eleven stores. With 31 grams of protein 

per pack, the product brings a new level 

of convenience to Thailand’s growing 

demand for high-protein beverages. 

Until now, high-protein milk in Thailand 

has mainly been available in pasteurized 

formats that require cold-chain 

distribution and have shorter shelf 

life. Benefitt High Protein UHT Milk 

overcomes these limitations through 

aseptic processing and packaging, 

allowing consumers to enjoy high 

protein nutrition in an ambient, readyto-drink 

format that fits easily into daily 

routines. 

Made of high-quality ingredients, the 

product provides 31 grams of protein 

per 350 ml serving and is formulated 

to offer a smooth, low-viscosity texture 

that is easy to drink. It contains no added 

sugar and is suitable for a wide range 

of consumers including those seeking 

convenient meal replacements, office 

workers looking for nutritious options, 

and health-conscious individuals 

focused on protein intake. 

The product is filled on an SIG Small 24 

Aseptic filling machine, which supports 

16 packaging options in terms of formats, 

volumes and openings combined with 

unmatched quick volume and format 

changeovers. This flexibility enables 

beverage producers to introduce new 

formats without additional investment 

in new filling equipment. For Lactasoy, 

the solution offered the agility to expand 

into a new category with an ambient, 

ready-to-drink high-protein beverage. 

“Our goal with Benefitt is to make highprotein 

milk accessible, convenient 

and enjoyable for consumers across 

Thailand. The UHT format allows us to 

deliver high nutritional value without 

the need for refrigeration, and the SIG 

packaging gives us a solution that is easy 

to carry, easy to drink and suitable for 

nationwide distribution”, said Phanwana 

Mahasup, Advertising Manager and 

Marketing Coordinator for Benefitt at 

Lactasoy. 

“This launch shows how flexible 

aseptic filling technology can open 

new opportunities and help customers 

innovate and expand into new 

categories efficiently. By working 

closely with Lactasoy, we’ve supported 

the successful introduction of a highprotein 

UHT milk that reflects both 

evolving consumer needs and market 

growth potential,” said Vatcharapong 

Ungsrisawasdi, Regional Director for 

Thailand, Laos, Myanmar, and Cambodia 

at SIG. 

The introduction of Benefitt High 

Protein UHT Milk represents a new step 

forward for Thailand’s beverage market. 

By combining nutritional innovation with 

ambient UHT technology, Lactasoy and 

SIG are helping create new opportunities 

in the growing high-protein segment. 

Benefitt partners with SIG to launch Thailand’s first high-protein UHT milk in advanced aseptic 

cartons that are easy to store with no refrigeration needed. Smooth and easy to drink, each 350 

ml pack delivers 31g of protein, is lactose-free, contains no added cane sugar, and is convenient to 

take anywhere. It’s designed for a new generation that demands health, convenience, and environmental 

responsibility in one carton. Benefitt is now available at 7-Eleven stores nationwide. 


www.sig.biz 


33

Events 

International Brewing & Cider Awards: 

New Edition in 2026 

The beauty of a swan is mostly seen above the water. Beneath the surface there is a lot of 

paddling and movement, sometimes through challenging waters. Ian Healey took part in the 

Awards this year, looking for a different perspective. drinkworld has been a Trophy Sponsor of 

the Awards for many years. 

The International Brewing Awards is the 

longest-established brewing competition 

in the world, having first been held in 1886. 

Since then, the competition has focused 

on searching out excellence and rewarding 

it across all styles of commercially brewed 

beer. The winning breweries are awarded 

medals and trophies from the world’s most 

professional tasting panel, composed 

exclusively of experienced commercial 

brewers. 

Over its 140 year history, the competition 

has evolved with the global industry 

and made sure they are relevant and 

always keep up with the changes in the 

market. The Awards are planned and 

organized in great detail, out of respect 

for the entrants and also to underline 

the inherent integrity of the competition 

itself. 

First established in 1901, the International 

Ciders Awards were reintroduced as an 

international recognition of excellence 

in cider production in 2013. An award is a 

recognition by fellow professional cider 

makers that a cider is an outstanding 

commercial example of its style. The 

superb technical installation including 

cider in bottle, can, bag in box, cask and 

keg ensures the integrity of the product, 

dispensed to the judges at the cider 

maker’s recommended temperature. 

All judges are currently practising cider 

makers from around the world, and 

the stewards are trained to ensure the 

integrity of the pour and dispense to 

the judges. With 9 categories within 3 

trophies, there is a place for every cider, 

with every cider having a chance of 

winning - even those new or innovative 

variations on styles. 

The Chief Steward Ian Jones coordinates 

and trains a team of selected stewards 

to provide the care necessary in 

the storage, collection, pouring and 

presentation of the samples to the 

judges. He confirmed the importance 

Gabe Cook and Rob McCaig, chairs of the cider and beer judges at the International Brewing & 

Cider Awards 

of the role of the stewards: “The judges 

are a great bunch of people, very 

professional, patient and understanding. 

They expect to be treated with the same 

respect and professionalism which they 

give to the each individual beer and cider 

entry they taste.“ 

To get the trays ready for each round, 

the stewards are given a list of codes, 

which respond to the beers or ciders in 

that round. The beers are collected and 

poured by the team into clear glasses 

with the code and presented to the 

judges in a different room. The judges 

do not enter the store room, do not see 

the original packages and cannot taste 

their own products. This integrity is an 

essential part of the competition. The 

beers and ciders are stored according 

to the optimum temperature before 

serving. This needs to be planned in 

advance, since they need time to reach 

this temperature. The stewards need to 

think on their feet, to make sure enough 

is available in case of a spillage or if the 

judges require more samples. 

How did Ian Jones become the Chief 

Steward? “Well I have been a brewer all 

my life and even a judge, whilst I was still 

active. The judges in this competition 

are all active brewmasters. I wanted to 

give something back to this competition 

and support the organizers. When the 

need for a new Chief Steward arose, 

I accepted and am grateful to play a 

part in what I consider the best beer 

competition in the industry.“ 

Other stewards have similar stories. Guy 

Sheppard used to own a small brewery 

in Devon in the south west of England. 

He retired but wanted to keep being 

involved with the industry. “Old brewers 

never die.“ 

34

Events 

product and the winners are right to 

make the most of it. For me personally, 

the quality is very high, the organization 

by the BFBI is excellent and the interaction 

between stewards and judges is, 

quite simply, a fun experience. It’s the 

best competition in the World.“ 

Open to all types of beer. 

Alix Blease works in technical sales with 

Lallemand – AB Vickers, the yeast experts 

and one of the sponsors of the Beer and 

Cider Awards. She found it exciting and 

somehow satisfying to see how each part 

of the brewing process comes together 

and to meet different people involved. 

Derek Orford has also been a judge at 

the competition three times, as well as 

a steward on three other occasions. He 

loves being part of the event: “What can 

be better than celebrating a great beer? 

The judges are working professionals 

in brewing and cider making, reflecting 

All photos: Simon Dewhurst 

current expertise in the tasting and 

commercial evaluation of beers and 

ciders going into the market.“ 

The selection criteria for judges is a 

unique attribute of this competition. The 

judges are asked to recognize and reward 

the quality and commercial worth of the 

beers and ciders entered, whether they 

be large volume or special niche products 

of excellence. 

As Derek Orford says: “A medal in this 

competition can bring a market advantage. 

It underlines the quality of the 

After three days of rigorous tasting and 

finding a consensus, the International 

Brewing & Cider Awards’ 43 international 

judges then named the best beers 

and ciders in the World. The winners 

were announced live during the medal 

announcement event organized by the 

BFBI as part of the International Brewing 

& Cider Awards. The event, hosted at 

Victoria Warehouse in Manchester, UK 

brought together the most renowned 

brewers, cidermakers, buyers, and 

industry professionals for a day of 

networking, tasting, and celebration. 

This year again has seen celebrated 

breweries and cider makers from Sweden 

to Cambodia, from North America to New 

Zealand, confirming the international 

dimension of the competition and its 

prestige around the globe. The International 

Brewing and Cider Awards is not 

only the oldest competition in the world, 

it’s a professional milestone for brewers 

and cidermakers around the world, due 

to its unique judging process. 

The judges are all active professional brewers and cidermakers. 

Front center Ruth Evans is Chief Executive of the BFBI and Director of the International Brewing and Cider Awards 


35

Events 

Ian Healey took part in the Awards this year, and found a completely 

different perspective working in the stewards team. 

With few classes, medals are difficult to win and therefore every win 

is that much more prestigious 

Its panel of experts, all of whom are 

commercially practising brewers and 

cidermakers, was tasked with giving a 

high level of feedback from a production 

and commercial perspective, providing 

entrants with a world-class tasting panel 

experience. 

About this year’s winners, Ruth Evans 

MBE, Chief Executive of the BFBI 

and Director of the International 

Brewing and Cider Awards, said: “Our 

international panel of brewers and cider 

makers have judged a fantastic array 

of beers and ciders from around the 

world. The results reflect the quality of 

entries this year - ensuring a high level 

of debate amongst the judges, debate 

being at the core of our judging process. 

After being together for these days and 

Alix Blease works in technical sales with Lallemand – AB Vickers, the yeast experts and one of the 

sponsors of the Beer and Cider Awards. 

sharing such a positive climate, we are 

hopeful for the future of brewing.“ 

The Head of Beer Judging Rob McCaig 

was appreciative of the team behind the 

scenes, or paddling under the water, as 

he led a standing ovation of the judges 

for the stewards. “We may not really 

appreciate what happens to get the 

beers to our team, but it has all gone 

really well this year. Thank you.“ 

Ian Jones just smiles. 

All the medal winners will be invited 

to an exclusive awards ceremony and 

reception at The Guildhall in London, 

UK, in May to receive their prestigious 

medals and to discover the trophy 

winners. 

Diversity and innovation as well as tradition 

are recognized through the wide variety of 

beers and ciders 

36

Events 

About International Brewing & Cider Awards 

Technical installation for the Awards are 

second to none 

Core attributes include: 

• Organized since 1886, the oldest international beer competition 

• Open to all types of beer 

• Structured into nine beer categories with 36 classes 

• With few classes, medals are difficult to win and therefore every win is that much more 

prestigious 

• Diversity and innovation as well as tradition are recognized through the alcohol 

strength categorization 

• Judged only by professional brewers 

• Technical installation and stewarding are second to none 


www.bfbi.org.uk 

www.brewingawards.org 


37

Events 

March 24-26 

Lagos Nigeria 

Agrofood + Bevtec 

fairtrade Messe GmbH & Co. KG 

Kurfürsten Anlage 36, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

April 12-15, 

Algiers, Algeria 

Djazagro 2026 

Comexposium 

17 Quai du Président Paul Doumer, 

92400 Courbevoie, France 

Tel: (+33) 1 76 77 13 56 

djazagro@comexposium.com 

www.djazagro.com 

April 26-28 

Valencia, Spain 

Hydrocolloids Conference 

IMR International 

PO Box 7744 

San Diego, CA 92167 USA 

+1 858 776 2930 

www.hydrocolloid.com/conference 

May 5-7 

Barcelona, Spain 

Vitafoods Europe, (Informa) 

Informa Markets, 

WTC Tower Ten, 7th Floor, 

Strawinkskylaan 763, 1077 XX Amsterdam, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: + 31-20-363 2616 

www.figlobal.com 

May 7-13 

Düsseldorf, Germany 

interpack 

Messe Düsseldorf GmbH 

Postfach 10 10 06, 40001 Düsseldorf, 

Germany 

Tel.: +49 211 45 60 01 

Fax: +49 211 45 60 6 68 

www.interpack.com 

May 18-21 

Teheran, Iran 





Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



June 4-6 

Addis Ababa, Ethiopia 





Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



Jul 12-15 

Chicago, IL, USA 

IFT FIRST 

Institute of Food Technologists 

252 W. Van Buren, Suite 1000, 

Chicago, IL 60607 

Tel.: +1-312-782-8424 

Fax: +1-312-782-8348 

www.ift.org 

Oct 18-21 

Chicago, IL, USA 

Pack Expo International 

PMMI 

12930 Worldgate Drive, Suite 200 

Herndon, VA 20170 

Phone: 571.612.3200 

Email: expo@pmmi.org 

November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

PO Box 9292, Dubai, United Arab Emirates 

Tel: +971-4 308 6124 

www.gulfoodmanufacturing.com 

38

ZKZ 62006 

Events 

Nov 10-12 

Nuremberg, Germany 

BRAU Beviale 

YONTEX GmbH & Co. KG 

Kürschnershof 2-4 

90403 Nuremberg, Germany, 

Email: info@yontex.com, 

www.brau-beviale.de 

Nov 17-19 

Frankfurt, Germany 

Fi Europe, (Informa) 

Informa Markets, 

WTC Tower Ten, 7th Floor, 

Strawinkskylaan 763, 1077 XX Amsterdam, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: + 31-20-363 2616 

www.figlobal.com 

Nov 17-20 

Milan, Italy 

SIMEI 

Unione Italiana Vini soc. coop. 

Via S. Vittore al Teatro 3, 20123 Milano 

Tel: +39-02 7222 2825 

Fax: +39-02 866 575 

info@simei.it 

www.simei.it 

Nov 22-24 

SPS - Smart Production Solutions 

Mesago Messe Frankfurt GmbH 

Rotebühlstr. 83-85 

70178 Stuttgart, Deutschland 

Tel. +49 711 61946-0 

Fax +49 711 61946-91 

info@mesago.com 

mesago.com 

* This list of events is accurate, to the best of our knowledge. However potential visitors are recommended to check with the 

organizer since some details are subject to change. We make no claims to be complete and are grateful for any corrections 

or completions. Please contact: drink@harnisch.com 


Come and see for yourself: 

www.harnisch.com 






Perfectly positioned. 

The international specialist magazines from Dr. Harnisch Publications 

You can now explore our newly designed website, with a 

clear focus on responsive design and easily usable applications. 

Alongside the free-to-use digital magazine editions, you will 

find bonus news coverage, events, subscription and 

general information on all our magazines. Take a look at 

www.harnisch.com for all relevant content. 

Our publications include: 


- Technology & Marketing - 

39

Events 

Simei and Bevertech: New Event for 

Liquid Food and Beverage Sector 

Milan, Italy, 17-20 November - SIMEI show expands 

Thanks to the synergy between the Unione italiana vini and Ipack 

Ima, a unique ecosystem dedicated to production, packaging 

and distribution, with innovative and sustainable solutions for 

companies in the sector will be launched this year. 

From 17 to 20 November 2026, Simei returns to Fiera Milano 

with a new ally. Alongside the 31st edition of the Unione italiana 

vini (Uiv)'s fair dedicated to technology for oenology and 

bottling, there will be the debut of Bevertech. 

This new trade fair stands as the only event in Italy entirely 

dedicated to technological solutions for the production, 

packaging and distribution of Liquid Food & Beverages, sectors 

for which growth is expected both in terms of consumption 

and innovation, with packaging technologies alone expected to 

reach 17 billion by 2028. As a result of the strategic synergy 

between SIMEI and IPACK-IMA, a reference event for packaging, 

process and materials, Bevertech was created to intercept 

an as yet untapped niche by offering concrete solutions for 

innovation, efficiency and sustainability needs of companies in 

the sector. 

"Bevertech aims to break down the boundaries between 

sectors," – Valerio Soli, President of Ipack Ima, commented – 

"to promote a positive cross-contamination between related 

industries, from liquid treatment technologies to automation, 

from intelligent packaging to traceability and the digital and 

sustainable solutions that are redesigning the supply chain. It is 

no coincidence that we have chosen the claim ‘Liquid innovation. 

Solid solutions’. It is an event designed for companies in the 

Liquid Food & Beverage sector, buyers, food technologists, 

distributors and operators," he concluded. 

A highly qualified audience has been selected thanks to targeted 

recruitment process based on the consolidated databases of 

SIMEI and IPACK-IMA. 

"In a complex and multifaceted market environment, more 

and more companies are opting for diversification of their 

offer, made possible by the growing cross-cutting nature of 

technology," the CEO of Unione Italiana Vini Servizi, Paolo 

Castelletti, underlined. "Being complementary to SIMEI 

is therefore a fundamental added value: the two events 

running together gives rise to a unique ecosystem, in which 

consolidated expertise in oenological production and bottling is 

intertwined with innovations and solutions from other sectors, 

thus creating new opportunities for networking and commercial 

development. This is a new proposal, which paves the way for 

unprecedented prospects and further growth opportunities for 

our companies." 

According to data from the IPACK-IMA Monitor, the Liquid 

Food & Beverage sector records interesting growth rates on 

the production front – supported in particular by the global 

consumption of Liquid Food, expected to grow by 2.8% per 

year between 2025 and 2028 – and on the technology front 

too. While an average compound annual growth rate (CAGR 

2025-2028) of +4.2% until 2028 is expected for liquid food and 

beverage packaging materials, a CAGR (2024-2028) of +4% is 

expected for the sector’s packaging technologies, which should 

bring the market value to 16.9 billion in the next 3 years (it was 

13.9 in 2023). 

Simei the reference for oenology and bottling 

machinery 

Simei has been the reference event for the entire supply 

chain for over 60 years, showcasing innovative solutions and 

proposals for the entire production process from the vineyard to 

the glass. Organized by the Unione Italiana Vini (Uiv), the event 

is now preparing for the 31st edition with its traditional product 

categories, from wine to beer, covering oil and spirits, and now 

launching the Liquid Food and beverages with Bevertech. 

"In an increasingly complex and dynamic market scenario, 

SIMEI aims to strengthen its role as a strategic platform for 

innovation, with an increasingly marked focus on progress 

in terms of solutions and the rationalization of processes," 

Paolo Castelletti, emphasized. "It is a sector where Italy boasts 

recognized excellence, capable of identifying concrete and 

expendable solutions for sectors that are experiencing critical 

moments. In this sense, in addition to facilitating business 

opportunities, the event is designed as a strategic moment of 

meeting and discussion for all the actors in the supply chain, 

national and international." 

With 578 companies and brands on show, more than 30,000 

square meters of exhibition space and foreign delegations from 

32 nations, SIMEI is the international reference exhibition for 

oenology and bottling machinery. Now in its 31st edition, the 

event organized by the Unione Italiana Vini (Uiv) highlights the 

latest trends and technological breakthroughs across the wine 

supply chain and the beverage industry in all its phases, with a 

focus on wine, liquid food, oil, beer and spirits. The 2024 edition 

registered over 33,000 professional visitors from 90 countries. 


www.simei.it 

40

ZKZ 62006 

Events 


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Suppliers’ Guide 

Air Conveyors & Silos 

POSIMAT 

P.O. Box 306, Av. Arraona, 23 

08210 Barberà del Vallès/ 

Barcelona,Spain 

Tel: +34-93-729-7616 

E-Mail: sales@posimat.com 

www.posimat.com 

Equipment 

E-Mail: 

machinery@drink-gmbh.com 

www.drink-gmbh.com 

Individual extraordinary SERVICE for you 

Focus is: Equipment to produce and mostly bottling / packaging 

of beverages second hand + new 

We have access to almost all used machines available on the 

market. 

WE ARE ABLE TO RATE IT for you 

• consulting / planning 

• organization / documentation 

• relocation / modification 

If you have already Krones / KHS / Sidel machines older than 5 

years, or you are looking for second hand 

WE WILL BE DEFINITELY YOUR PARTNER 

Aseptic Liquid Nitrogen Dosing 

beta-Glucan Analysis 

Consultancy 

Vacuum Barrier Corporation 

4 Barten Lane 

Woburn, MA 01801 

Tel: +1-781-933-3570 

Fax: +1-781-932-9428 

Email: 

sales@vacuumbarrier.com 

www.vacuumbarrier.com 

NovaBiotec® Dr. Fechter GmbH 

Goerzallee 305 a 

14167 Berlin, Germany 

Tel: +49-30-84718-410 

Fax: +49-30-84718-450 

glucantest@novabiotec.de 

www.novabiotec.de 

Beverage and Packaging Experts 

CAPE DECISION sprl 

avenue de la Métairie, 9 

Sept Fontaines 

B-1420 Braine l'Alleud, Belgium 

Tel/Fax : +32 (0)2 354 86 38 

www.capedecision.com 

Aseptic & Hygienic Valve 

Technology 

CO 2 Testing, 

Pilot Plant 

CO 2 Testing & Pilot Plant 

Detergents & Disinfectants 

Original valve solutions 

since 1879 

Phone +49 7361 5702-0 

www.rr-rieger.com 

Zahm & Nagel Company Inc. 

210 Vermont Zahm & Street Nagel Company Inc. 

PO Box 210400 

Vermont Street 

Holland, PO New Box 400 York 14080 USA 

Tel: +1-716-537-2110 

Holland, New York 14080 USA 

Fax: +1-716-537-2106 


Tel: +1-716-537-2110 

Fax: +1-716-537-2106 


Murphy & Son Ltd. 

Alpine Street 

Old Basford, Nottingham, NG6 0HQ 

Sales: +44-115-978-0111 

Technical enquiries: +44-115-978-2728 

sales@murphyandson.co.uk 

ZKZ 62006 






drinkworld is the leading magazine for the entire drinks industry worldwide. 

Feature articles and short communications cover the whole spectrum of : 

• processing 

• bottling 

• ingredients 

• logistics 

• packaging 

• marketing 

We establish a longtime advertising effect for your company or for your services 

by been ever-present on the market. 

Feel free to contact us for more information: 

drink@harnisch.com 

42

Suppliers’ Guide 

End of Line Packaging 

Exhibitions & Tradefairs 

Liquid Nitrogen Dosing 

Lantech.com Cooperatie U.A. 

Sluisweg 20 

6581 KA Malden 

Netherlands 

Tel: +31-485 751 700 

euromarketing@lantech.com 

www.lantech.com 

YONTEX GmbH & Co. KG 

Kürschnershof 2-4 

90403 Nuremberg, Germany, 

Email: info@yontex.com, 

www.drinktec.com 

Vacuum Barrier Corporation 

4 Barten Lane 

Woburn, MA 01801 

Tel: +1-781-933-3570 

Fax: +1-781-932-9428 

Email: 

sales@vacuumbarrier.com 

www.vacuumbarrier.com 

Steam Boilers 

Gable Top & Aseptic Packaging 

Evergreen Packaging Inc. 

2400 6th St. SW 

Cedar Rapids 

IA 52404, USA 

Tel: +1-319-399-3200 

Fax: +1-319-399-3543 

evergreen.packaging@everpack.com 

www.evergreenpackaging.com 

Water Treatment 

Clear Water = Clean Environment! 

Experience of over 20 years in water management. 

Clean. Safe. Sustainable! 

AQUA TECHNOLOGIE NÖRPEL 

ATN Aqua Technologie Nörpel 

Langer Graben 34 

D-71297 Mönsheim 

Fon +49 7044 91584-0 

Fax +49 7044 91584-99 

wasser@atn-wasseraufbereitung.de 

www.atn-wasseraufbereitung.de 

Treatment 

Conservation 

Disinfection 

Depolluting 

Gase 

Printing and Labelling 

Bezugsquellen_45x58_RZ_schatten.indd 1 

Wort/Malt Quality 

01.03.2012 11:53:23 Uhr 

Freshline UK 

Air Products PLC 

2 Millennium Gate 

Westmere Drive 

Crewe 

CW1 6AP 

Phone: +44-800-389-0202 

Fax: +44-1932-258502 

freshli@airproducts.com 

Labelling systems • Labelling software • Barcode 

and Industrial printers for the beverage industry 

Logopak Systeme GmbH & Co. KG 

Dorfstraße 40 I 24628 Hartenholm 

Telephone +49 (0) 41 95 99 75-0 

po@Logopak.de I www.Logopak.com 

20190503_RZ_Anzeige_Getraenke_Technologie&Marketing_60x40mm.indd 03.05.2019 09:29:58 1 

NovaBiotec® Dr. Fechter GmbH 

Goerzallee 305 a 

14167 Berlin, Germany 

Phone: +49-30-84718-410 

Fax: +49-30-84718-450 

glucantest@novabiotec.de 

www.novabiotec.de 

ISSN 1433-1594 

Publishing Company: 

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Lubriplate® Lubricants 

- Authorized Master Distributor Europe - 

Hoyer Mineralölwerk GmbH 

Rudolf-Diesel-Str. 1 / 27374 Visselhövede Deutschland 

www.lubriplate.de / E-mail: info@lubriplate.de / Tel: +49 (4262) 79-9523 Registered ISO 9001 and ISO 50001

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