Breaking News on Beverage Technology & Markets

March 20th 2014

Beverage brands and fillers and dairy processors are always seeking process technology that cuts costs, shortens treatment times and preservative use, extends shelf life and improves product quality for consumers.

Beverage and Dairy Treatment 2014 explores process technologies including aseptic, ESL and hot filling to HPP, comparing the pros and cons each on a cost/benefit basis in terms of CAPEX, OPEX – including the demands of line cleaning, packaging treatment, energy use, line speed, scalability and staff training.

Independent experts will assess the performance and prospects for each technology and its all-important packaging impact against the backdrop of ‘hot’ or high-performing global beverage and liquid dairy categories.

Products benefiting from recent technologies include RTD teas, functional waters, added-value beverages with fruit pieces, ‘purer’ fruit and vegetable juices, while added-value dairy drinks are carving out a lucrative niche.

Our online event will explore these complex issues to provide you with the answers you need – that must-read message in a bottle – whether you’re a brand keen to choose the right technology, a filler planning a new line investment or a processing and packaging supplier keeping step with market trends.

Conference programme webinars:
BDT14-GEA-WB-SL-BD-March-2014-Bottling solution for Liquid dairy products

Bottling solution for Liquid dairy products - by GEA Process Engineering Inc.

Luigi Baiocchi - GEA Procomac S.p.A., Marco Bruno - GEA Procomac S.p.A., Paolo Ventrelli - GEA Procomac S.p.A., Silvia Armanetti - GEA Procomac S.p.A.

GEA Procomac has developed a new range of fillers for the dairy industry. The technology...

BDT14-Avure-WB-SL-BD-March-2014-High Pressure Processing for Beverages

High Pressure Processing for Beverages - by Avure Technologies

Errol Raghubeer - Avure, Tim Hunter - Avure

High Pressure Processing (HPP) offers tremendous safety and shelf-life extension advantages for juices and other...

26th June 2013

Consumers want foods that are ‘wholesome’, ‘authentic’, and above all ‘natural’, although few of them can articulate what this means.
And they are not alone. Regulators have not had a good stab at defining ‘natural’ either. The US Food and Drug Administration says natural means that “nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in the food”.
But what about HFCS, GMOs and a raft of other ingredients that some stakeholders believe do not belong in an ‘all-natural’ product?
In Europe, meanwhile, there is also no legal definition of ‘natural’ or ‘clean-label’, and every retailer has a different list of ‘unacceptable’ ingredients for suppliers to avoid.
To some consumers, ‘natural’ means safer, to others it means healthier, less processed, nothing artificial, or sustainable.
In this FREE FoodNavigator online event, we explore how clean label and natural trends are developing, what consumers expect, and the latest developments in natural ingredients.

Conference programme webinars:
NCL13-WRBM-Keynote1-WC-SL-BD-June-2013-The natural and clean label market opportunity

The natural and clean label market opportunity - by William Reed Business Media

Caroline Scott-Thomas - FoodNavigator-USA.com, Tom Vierhile - Datamonitor

If an ingredient starts with an x, sounds like a chemical, or isn’t in your...

NCL13-WRBM-Keynote3-WC-SL-BD-June-2013-Regulatory update: Are natural claims worth the legal headaches?

Regulatory update: Are natural claims worth the legal headaches? - by William Reed Business Media

Hank Schultz - NutraIngredients-USA.com and FoodNavigator-USA.com, Rebecca Cross - BraunHagey & Borden LLP

With a class action lawsuit filed almost weekly in California against companies using the word...

NCL13-WRBM-Keynote3-WC-SL-BD-June-2013-Panel debate: The evolution of natural and clean-label: What do consumers want?

Panel debate: The evolution of natural and clean-label: What do consumers want? - by William Reed Business Media

Aaron Edwards - Ingredion UK Limited, Catherine Adams Hutt - RdR Solutions Consulting, LLC, Chris Brockman - Mintel, Elaine Watson - FoodNavigator-USA, Mary Mulry - FoodWise

The panel debate will address the following questions: What does research tell us about what consumers...

NCL13-Ingredion-WC-SL-BD-June-2013-Growth Opportunities for Clean-Label-Positioned Foods and Beverages

Growth Opportunities for Clean-Label-Positioned Foods and Beverages - by Ingredion

Aaron Edwards - Ingredion UK Limited

Though no formal regulatory definition exists for “clean label,” consumer insights are helping to shape...

October 20th, 2011

The globalisation of the food industry coupled with stricter regulatory oversight means the ability to guarantee the shelf life of products has become essential.

Longer supply chains provide significant opportunities for brand owners to broaden their market reach. But such prospects rely on technical innovation to extend the shelf life of foodstuffs as they travel greater distances across the globe.

These trends, combined with the burgeoning consumer appetite for more natural tasting processed foods, have spurred the emergence of a raft of novel technologies that seek to maintain food quality while lengthening shelf life.

High pressure processing, active and intelligent packaging and predictive modelling are all driving advances as packaging and processing technology providers bid to meet consumer and food manufacturer aspirations.

The Controlling Shelf Life Virtual Conference 2011 will bring together leading industry voices in these key areas to discuss cutting edge technology, market trends and brand owner requirements.

Conference programme webinars:
VE-CSL11-WC-SL-BD-May-2012-Seal Integrity

Seal Integrity - by DuPont Tate & Lyle Bio Products

David Voisin - DuPont

The purpose of a package is to preserve food. In a multilayer structure, the correct...

VE-CSL11-WC-SL-BD-May-2012-Quality Retention, Shelf Life Extension

Quality Retention, Shelf Life Extension - by Multisorb Technologies

David Payne - Multisorb, Kay E. Krause - Multisorb

Retaining quality and extending the shelf life of packaged foods can be a challenge. Oxygen,...

HPP – how to overcome the cost challenge and double shelf-life

HPP – how to overcome the cost challenge and double shelf-life

Jane Byrne - FoodNavigator.com, Wouter de Heij - TOP

High pressure processing (HPP) is one of the most exciting new technologies, opening up considerable...

Active packaging – how to design a system that works

Active packaging – how to design a system that works

Kay Cooksey - Clemson University, Rory Harrington - FoodProductionDaily.com

Active Packaging is an exciting area of development for the extension of shelf life and...

Spoilage models - taking the bug out of the supply chain

Spoilage models - taking the bug out of the supply chain

Ben Bouckley - BeverageDaily.com, Gail Betts - Campden BRI

The food industry has become increasingly focused on developing different 'what if' scenarios when reformulating...

27th May, 2010

On Thursday 27th May 2010, beverage formulators from all over the world connected with industry experts and ingredients suppliers during an 8 hour virtual conference and expo. From their desktops, they were all able to attend live conferences, visit stands and network with industry peers, all on the Internet!

Conference programme webinars:
VE-DI10-2010-WC-SL-BD-May-2010-Making Health Claims for Beverages

Making Health Claims for Beverages - by DSM Nutritional

Emily Tellers - DSM, Jess Halliday - FoodNavigator.com, Philip Rijken - DSM

The new health claims regulation is shaking up the world of functional food and drinks....

VE-DI10-2010-WC-SL-BD-May-2010-Driving sustainable drinks production

Driving sustainable drinks production - by DSM Nutritional

Jeroen van Roon - DSM, Rob Beudeker - DSM

Sustainability is high on the beverage manufacturers’ agenda, with an increasing sense of urgency over...

Fast growing segments of the drinks industry

Fast growing segments of the drinks industry

Chris Brockman - Leatherhead

The programme starts with an overview of the beverage industry using the latest data to...

How beverage businesses should respond to obesity

How beverage businesses should respond to obesity

Jill Ardagh - British Soft Drinks Association , Tam Fry - Child Growth Foundation, Salvatore Gabola - Coca-Cola Europe Group

Industry has come under fire for the contribution of sugary soft drinks to overweight and...

Soft drinks for adult taste buds

Soft drinks for adult taste buds

David Jago - Mintel International

Gone are the days when the main drinks deemed suitable for adults were soda, orange...

Tackling flavour-texture interactions in drinks

Tackling flavour-texture interactions in drinks

Rianne Ruijschop - NIZO food research

Consumers are increasingly seeking lower calorie beverages, and functional products that are enriched with protein,...