UV disinfection specialist Hanovia has won the Ringier Technology Innovation Award for its medium pressure, multi-spectrum UV sugar syrup disinfection technology.
Wang Tao, Hanovia’s China General Manager, says, "This is the fourth time we have won the award since 2010, which is great recognition of the quality and reliability of our UV technology for the food and beverage industries. “The Ringier Awards, which have been held annually in China since 2005, aim to encourage technology innovation by acknowledging and rewarding those companies who have made prominent steps to innovative products and technologies. Hanovia’s medium pressure, multi-spectrum UV sugar syrup disinfection technology that stood out from rivals is an innovative technology launched in 2013 to provide effective disinfection for sugar syrup used in the food and beverage production process."
Compared with traditional technologies, Hanovia’s UV system effectively overcomes the problem of low UV transmittance in high viscosity liquids such as sugar syrups. It efficiently destroys bacteria, viruses and spores without altering the colour, odour, pH or stability of the final product or producing any unwanted disinfection by-products. UV therefore helps food and beverage producers to minimise chemical additives and preservatives while ensuring microbial safety.
Wang Tao says, “As a leading UV company Hanovia is been dedicated to continuous innovation. Since we entered the Chinese market in 2005 we have successively launched a number of innovative products for the Chinese food & beverage industry, winning unanimous praise from industry experts. This makes us extremely proud of the work we do.
“This year is also Hanovia’s 90th anniversary, so it’s a very special time for the company. We recently established an Asia Pacific UV Application R&D Centre in Shanghai and we will continue to innovate and provide better and safer UV technology to the Chinese food and beverage industry.”
At the award ceremony, Kathy Wang from Hanovia’s Marketing Department, pictured, had the chance to discuss the company’s technology with fellow entrants and other guests and tell them about interesting research results and case studies of Hanovia’s UV technologies in the food and beverage industry.
The North American edition of the Sustainable Foods Summit will hone in on food traceability.
As the battle for labeling of Genetically Modified Organisms continues in the US food industry, retailers and consumers are increasingly asking questions about transparency, production methods and provenance. Taking place in San Francisco on 21st and 22nd January, the summit will cover such developments in the context of traceability of food ingredients.
Labelling and identification of GMOs is a major focus. Sarah Bird, board member of Just label It! and Organic Trade Association will give an update on legislative developments, including Vermont’s labelling law and recent ballots. Following Colorado and Oregon, what other states are likely to hold GM labelling ballots in 2015? In the absence of mandatory labelling, an update will be given on voluntary GMO labelling schemes.
Kenneth Ross, CEO of Global ID, will highlight vulnerabilities in global supply chains for food ingredients. How can food and ingredient firms guarantee non-GMO supply chains? With a growing number of natural food retailers like Whole Foods Market taking a pro-labeling stance, the National Cooperative Grocers Association shows how retailers can improve transparency.
Sustainable ingredients are also featured. Many food and beverage companies are reducing their environmental footprints by using sustainable ingredients, whilst others are using such ingredients for product innovations. Kristina Locke, Founder of Conscious Food, highlights developments in natural sweeteners. With palm oil continuing to be a thorny sourcing issue for the food industry, IOI Loders Croklaan and Daabon Organic will give an update on sustainable palm oil production and consumption. Hampton Creek will show how sustainable proteins are creating innovative meat alternatives.
Other papers will cover sustainable value chains, gluten-free products, and superfood ingredients. The customer behaviour session will discuss approaches to encourage sustainable purchasing and consumption of food products. Jon Dettling, Managing Director of US Quantis, will present the latest environmental footprint measurements for food production, consumption and waste.
Globescan will show how consumer attitudes towards sustainable products and foods are evolving. Matt Jones, chair of Slow Food USA, will give case studies on how positive consumer change can be instigated. Keller & Heckman will give an update on the regulatory environment for marketing claims, while another seminar features mobile apps for traceability.
This fifth North American edition of the Sustainable Foods Summit aims to highlight major developments in food traceability, sustainable ingredients and customer behaviour. With consumer expectations towards sustainability and food products rising, there is a greater need for transparency and traceability in food supply chains. By showcasing industry best practices, the summit will cover major advances in these areas.
Organised by Organic Monitor, the aim of the Sustainable Foods Summit is to explore new horizons for eco-labels and sustainability in the food industry by discussing key industry issues in a high level forum. The North American edition will be hosted at the Hilton San Francisco Financial District on 21st and 22nd January, and for more information, visit www.sustainablefoodssummit.com
A bottle that transforms ordinary tap water into a delicious filtered refreshing drink is now available to UK consumers seeking an alternative to the expense and waste of traditional shop sold bottled water.
Available in four attractive shades of red, white, blue and green, the KOR Nava water bottle contains its own unique replaceable coconut carbon filter that lasts three months under normal use, replaces approximately 300 disposable bottles and can save hundreds of pounds in bottled water purchases.
Already hugely popular in America, the KOR Nava has won several awards for its innovative design, including a hands-free push-button cap, which opens with a simple click, making it convenient for every day use, the gym, driving, cycling and also a night time guzzle. Even the ergonomic mouthpiece has been especially designed for optimum comfort when using and to provide natural and consistent water flow.
The attractiveness of a KOR Nava bottle will not be lost on many UK consumers looking to spend less money on their consumable water whilst also doing more to reduce waste.
KOR’s mission is to celebrate and protect water, and like all KOR Water products, Nava is part of KOR’s Thirst for Giving Program, which donates 1% of sales to water-related charities and raise awareness for ocean protection, container recycling, watershed protection, and the global water crisis.
Nava’s filter is made from coconut shells, widely recognised as the most effective material for carbon filtration. After harvesting, the shells are processed using a proprietary method that minimises greenhouse gas emissions. Unlike coal, which takes millions of years to form and may contain heavy metals, coconut is a renewable and health-safe resource.
Nava’s ergonomic mouthpiece resulted from over a dozen prototypes and Nava's filter and filter housing were carefully designed to make drinking feel natural. Unlike other bottles, drinking from Nava doesn't require squeezing, sucking or biting. Users sip naturally as they would from a straw.
Unlike most bottles, which force users to put their lips on an exposed surface, Nava's cap completely protects the mouthpiece when not in use.