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In particular during pasteurisation, sensitive beverages have to be handled with care. A new testing method involving a chemical indicator system has been developed that can be used for determining the actual thermal exposure without having to resort to the classic challenge test with microorganisms.

During the process of applying beverage closures to PET bottles, minor gradations can determine whether the closure will be grasped and placed on the bottle correctly in the filling line. At filling speeds of up to 100,000 bottles per hour, even slight variations at the closure can result in unacceptably high rejection rates. But since, as with any economically sensible manufacturing process, the production process for beverage closures relies on manufacturing tolerances, the challenge ultimately lies in differentiating between tolerable and intolerable variations. For this purpose, Corvaglia Mould AG has developed and launched what is known as a chuck penetration depth simulator.


If a brewery wishes to fill typical reusable kegs and various disposable kegs, experience has shown that they will need substantial manpower or even different filling and cleaning systems in order to accomplish that. It will quickly become apparent that costs will skyrocket, not just for the machinery but also for the training and conversion effort. As a result, the work load strongly increases as well. Using the example of Kiuchi Brewery, Naka, Ibaraki, Japan, this article introduces a system that is able to simply and flexibly process various container types.


For several decades Boon Rawd Brewery in Thailand has relied on KHS as its partner for innovative filling and packaging technology. Only recently the company invested in no fewer than three water filling systems. One KHS PET line went to the bottling plant in Wang Noi in the center of Thailand, with a PET and a glass line being delivered to the Surat Thani site in the south of the country.


In Part I of this series of articles, classical haze formers in beer as well as methods for identifying them are described. Carbohydrate-based haze, filtration aids, calcium oxalate crystals and microbiologically induced haze are discussed, using actual case studies. Other haze problems that may arise, in particular in beer-based drinks or other alcoholic and non-alcoholic mixed beverages, are also addressed. This all with the aim of getting an insight into the multifarious interactions between individual components and obtaining a better understanding of the causes of (unwanted) haze.


Groundbreaking ceremony for long-term corporate development: the KHS Group, a manufacturer of filling and packaging systems, began building a new production shop at its site in Hamburg, Germany, at the end of September 2015. With it Group companies KHS Corpoplast GmbH and KHS Plasmax GmbH will gain an extra 2,500 sqm.


KHS GmbH can look back on a very successful business year: in 2014 the manufacturer of filling and packaging systems for the beverage, food and non-food industries increased its sales by 5.8% to EUR 1.08 billion. This was chiefly thanks to the expansion of its service business which the company is continuing to build up this year. With many innovations KHS also cemented its position as one of the market and technology leaders in the last year.


On 26 June 2015, the KHS Group, an international manufacturer of filling and packaging systems was rewarded for its successful innovation management at the 2015 German SME Summit [Deutscher Mittelstands-Summit] in Essen. The Top 100 Award was ceremoniously presented to the company during a festive event staged at the Colosseum Theater.


Krones AG, Neutraubling, Germany, one of the world’s leading manufacturers of beverage filling and packaging technology, has purchased a 100 % stake in the Gernep Group, Barbing, Germany. As an international vendor of labellers in the low and medium output ranges, Gernep offers customised solutions. Besides the beverage industry, the company’s principal markets are food, cosmetics and pharmaceuticals. Krones is thus strengthening its activities in these market segments.


Though a popular style in its day, especially in the 19th century, witbier was virtually extinct by the 1950s. The style was, however, single-handedly resurrected in the 1960s and eventually made famous by Pierre Celis of the De Kluis Brewery in Hoegaarden, Belgium. This wheat beer is refreshing, spicy, pale and cloudy, can be slightly sour, has a dense head of white foam and is now brewed throughout Belgium and around the world.


Despite being one of the oldest German beer styles, Berliner Weisse is almost extinct from the German brewing landscape today. Thanks to its refreshing character, it has recently gained popularity among craft brewers around the world. It is often served “mit Schuss” – the addition of flavored syrups (raspberry and woodruff are traditional) – while purists prefer the beer to be served unadulterated.