Page 26 - Food&Drink Business Magazine July-August 2020

BEVERAGE PRODUCTION
Low energy for high gains
Tetra Pak’s latest processing line for juices and still drinks reduces energy use and water consumption, providing a sustainable solution for manufacturers.
A first-of-its-kind low-energy processing line for juice, nectar and still drinks (JNSD) has been released by Tetra Pak.
The process treats beverages in two separate streams using a combination of pasteurisation, filtration and UV technology, which are aseptically blended together into the final beverage.
The new JNSD line reduces energy consumption by up to
67 per cent and cuts water consumption used for cleaning- in-place, sterilisation and product change-over by up to 50 per cent.
Subcategory manager JNSD & Other Beverages Maria Norlin says: “We realised that we needed to rethink JNSD processing and find a more sustainable solution that at the same time still provides a high level of food safety and quality assurance for our customers.”
Instead of pasteurising the whole volume of the product, the new production line separates out water and pasteurises only the
Improving mash separation and beer filtration enables brewers to increase brewhouse yield and reduce energy and water associated with filter cleaning, he says. As a result, brewers can reduce the use of water in the brewhouse and the supply chain.
The benefits of using Laminex MaxFlow 4G include approximately 0.10 percent higher brewhouse yield, 0.15 percent lower beer losses and 17.5 percent higher throughput atbeerfiltration.
concentrate. Water is treated separately with filtration and UV light, which requires a lot less energy.
“Our decision to split the existing JNSD line into two separate processing streams for treatment allows us to offer customers processing options that can help them achieve their climate goals and enables the industry to contribute towards global sustainability efforts,” Norlin says.
“After many years of low growth, we see new opportunities for our customers on the horizon as people increasingly search for ways to lead a healthier lifestyle, a trend which has accelerated during the spread of COVID-19.
”We hope this new production line can help customers capture the growth opportunities in a more cost-efficient way.”
The International Fruit and Vegetable Juice Association awarded Tetra Pak its Award for Innovation for the line. ✷
Eiken says it can minimise the risk of off-flavour in the finished beer compared to other filtration enzymes on the market and the level of ferulic acid is markedly lower.
Better beer filtration and the reduced risk of filter cake collapse also means cleaning operations are needed much less frequently.
It allows brewers to reduce the number of time-consuming and costly production stops and secure “right-the-first- time”-approach. ✷
Tetra Pak splits the stream for energy and water savings.
Clearing the haze
A filtration enzyme that removes haziness from beer, developed by DuPont, has been approved for use in Australia. While specifically invented for brewing barley, DuPont says it can
work on all cereal types.
RIGHT: DuPont’s latest LAMINEX enzyme can make beer flow faster.
DUPONT’S Laminex MaxFlow 4G filtration enzyme helps maximise beer flow, especially with barley, it says. The enzyme uses a combination of ß-glucanase and xylanase and can be used with all types of separation equipment.
DuPont says the enzyme is highly efficient at reducing high-molecular weight ß-glucan and pentosan levels in all types of wort. This makes mash separation and beer filtration easier and faster due to reduced wortviscosity.
For DuPont Nutrition & Biosciences global product manager for brewing enzymes Jens Eiken, it provides a great solution for high-gravity brewing. “If you aim for a production output of several hundreds of thousands of hectolitres of beer, you really need a solution to keep things flowing. This solution is very favourable for high-gravity brewing,” Eiken says.
26 | Food&Drink business | July/August 2020 | www.foodanddrinkbusiness.com.au