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In addition to already highest quality standards, Köstritzer Brewery decided this year to further strengthen their QA concept. The idea was to move the final product control closer to the production to achieve a higher degree of flexibility in the routine analysis for product release decisions.
Market
Hop polyphenols | Based on earlier investigations, the question arose as to how low molecular weight polyphenols are formed in hops during growth. To answer this question, samples were taken from vine leaves and hop cones during the vegetation period and analysed for low molecular weight polyphenols using HPLC-DAD.
Market
high gravity brewing | During the past 25 years, process optimization and increased efficiencies have been priorities for many brewing companies worldwide. Process intensification has become part of this endeavour and has focussed on:
Market
Operational energy practices were originally governed solely by commercial objectives. Rising costs of energy required rational energy usage. In order to slow the rise in energy costs, considerable advances were made by improving energy conversion efficiencies, by reducing losses in conversion, in distribution and at the point of consumption as well as taking
Market
Beverage producers have to take into consideration brand image protection as well as consumer safety. Many concrete examples confirm that drink contaminations by foreign particles have serious negative repercussions at different levels. They represent a risk for final consumers and damage brand integrity, generating potential downturns.
Today, a real operational solution is available to bottlers to eliminate contaminated products and ensure, at the same time, consumer safety and brand protection.
MSC Company
Based in France, MSC has more than 40 years of experience in designing and building vision inspection equipments for glassware. The company holds today the position of world leader in the field of quality control for the hollow glass industry. ...
Market
An understanding of the chemistry involved in the formation of chill-haze has led to the development of a unique enzymatic route to increase the colloidal stability of beer. In this approach, proline-rich, haze-active proteins are selectively degraded by a proline-specific protease.
Computer modelling studies suggested that the resulting low molecular weight peptides formed during this hydrolysis are unable to form precipitating networks with the polyphenols present. Using a food grade version of the proline-specific enzyme, the reliability of the new method was confirmed in a number of 20 hl experiments. As predicted, the beers developed using these enzymes (now commercialised as Brewers Clarex) showed an excellent colloidal stability. ...
Market
During filling of beverages parameters regarding equipment and microbiology have to be taken into consideration. By heightened product safety requirements the classical microbiological quality assurance can be improved and complemented by appropriate usage of alternative detection methods (quick detection methods).
The increasing variety of beer and flavored alcoholic beverages on beer basis demands a great deal of the filling technique and of quality assurance in respect of a microbiological point of view. The self-protection of those beverages is often diminished, which makes it necessary in the end to completely monitor the entire production process up to the finished product based on a quality assurance concept. ...
Market
Thiobarbituric Acid Index - The TBI was formulated in Licher Private Brewery and published in 1982. Meantime, this index has achieved considerable importance in determination of thermal stressing of malt and wort and the associated taste stability of beer. This contribution is a review of the development.
For formulation of the TBI, the starting point was the determination of 5-hydroxymethylfurfural (HMF) in malt, wort and beer (1, 2). HMF is an aldehyde belonging to the furan derivatives (heterocyclic five-membered ring with an oxygen atom). HMF is one of the substances which arises in the Maillard reaction (non-enzymatic browning).
This reaction occurs always when amines, amino-acids and reducing sugars are present, as is the case in many foodstuffs. procedure (1, 2).
Market
The domestic market is in a typical crowding out situation. If new products are introduced to the market they usually have to be aimed for special target groups. The intervals for the introduction of product innovations become increasingly shorter.
The risk of producing a flop bears for some companies the impact of loosing their existence due to high costs for launching a product on the market. Thus, crucial for having success is the art to produce what consumers want. As a result food primarily is evaluated and judged with all senses. Therefore, the importance of sensory product research and sensory specifications comes to the fore. By means of sensory analysis a specific product has to be created and launched consumer oriented. ...
Market
Today’s beverage market is much more dynamic than ever before. Various market surveys show that the average market life of a beverage brand has decreased from the 8 - 10 years observed in the eighties, to 4 - 5 years. This trend is compounded with a dramatic increase in portfolio diversification. The result is an extraordinary increase in the level of operational risk.
ACE Drinks, Iced Tea’s, Functional Drinks and a plethora of new carbonated soft drinks or mixes have erupted on to the market. The current production capacities are exploited to the full and 100% line efficiency is expected - and then comes the Marketing department with another new product.
The investment in new filling equipment is too risky and the existing line is running at maximum capacity. ...
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