IceCon process offering innovation to the beverage industry

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1 IceCon process offering innovation to the beverage industry Canadian Innovation in Non-Alcoholic Beverages Rob van der Steen GEA Messo PT

2 Lessons learnt Taste Taste Taste Natural freshness and rich in flavours Sustainable 2

3 Innovation Innovation is the life blood for any company No thanks Too busy! 3

4 Intro animation 4

5 Why concentrate liquid foods? Cost savings due to volume reduction Transport/distribution Storage Packaging Consumer convenience ( instant products) Reduction of drying cost Upgrading raw material Increase product stability Ingredient with lower water content Development new products

6 Freeze concentration of liquid foods WHY FREEZE CONCENTRATION? The Quality Advantage Unparalleled product quality Taste!! Cold concentration No vapor phase, no aroma losses No thermal degradation No biological degradation Quality driven processes preservation of freshness quality IN = quality OUT Typical Applications Coffee Tea Citrus juices Fruit juices Beer Wine Extracts Enzymes Nutraceuticals

7 What is Freeze Concentration? Freeze Concentration Removal of pure water in the form of ice crystals at sub zero temperatures = maximum quality retention Removal of part of the water in the product increases the concentration and reduces the volume Juices: Coffee extract: Brix 70-80% reduction 35-40% T.S. Alcoholic products: 20-28% ABV Dairy: 30-45% T.S.

8 Quality of skimmed milk concentrate Fire Quality-loss Heat damage Flavour loss Measurable reduction IceCon Quality preservation Concentration at sub-zero C Full retention of aromas Freshness and better taste Thermal degradation eliminated ppm 1.5 Ml 1 Ml 0.5 Ml Time Fresh Milk Evaporated Milk IceCon Milk 8

9 IceCon technical achievements Breakthrough innovations Revolutionary crystallizer design Cutting-edge wash column High entry barrier for competitors Patent applications filed The IceCon today 9

10 Example of an IceCon system

11 IceCon TM pros and cons The specific characteristics of freeze concentration are: Concentrated product characteristics can compete with original product quality. 24/7 operation basis. No need for intermediate cleaning; prevents loss of production time and cleaning cost. Modular units with capacity range of 10 30,000 kg water removal/hr. Suitable for step wise capacity expansion in the future. The practical product concentration is in the range of wt%.

12 IceCon achievements Price Premium TCO Customer Value Total Cost of Ownership 50% reduction in CAPEX 40% reduction in OPEX 50% smaller footprint 150% 125% 100% 75% 50% 25% 0% Traditional FC IceCon Evaporation 12

13 Customer confidence in IceCon Top quality juices Citrus (orange, grapefruit) Berry fruit Apple and other After trying the GEA pilot plant for the very first time, all of us were absolutely impressed by the outstanding quality of the freeze-concentrated juice we obtained. It was a beautiful, colorful, aromatic and tasty concentrated juice which I have never seen before with any other kind of industrial process. Amazing technology!!! Daniel Vitis, CEO Tamaya Gourmet, Chile 13

14 Customer confidence in IceCon Superior quality coffee Liquid concentrate Coffee powder Our extensive use of freeze concentration technology is one of the most important differentiating factors that has helped Buencafé earn a solid reputation for supplying very high quality coffee products. Carlos Osorio, R&D Director Buencafé Liofilizado de Colombia 14

15 Customer confidence in IceCon High quality dairy Milk concentrates Major dairy company as front runner Dr. Tetsu Kamiya, Manager Ingredient Development Group Hiroki Kanazawa, GEA PE 15

16 Customer confidence in IceCon Bio-tech Natural extracts Active enzymes Bio-plastics (e.g. PLA, Bio-PX) GEA s IceCon has the potential to play an important role in handling diluted aqueous systems, such as mixtures originating e.g. from fermentation processes or renewable processing. Prof. Kopf BASF, Germany 16

17 Many possibilities for NPD Food products that have been tested by GEA Messo IceCon TM technology: acid whey egg white liquid Sake apple cider fish extract seaweed extract apple juice - cloudy grape juice red skim milk apple juice clear grape juice -white sorghum beer apricot juice grapefruit juice strawberry juice aroma extract green tea extract sucrose solution banana juice guava juice sweet whey barley extract herb extracts tea- Oolong beer lemon juice tea - black black berry juice litchi juice tomato serum black currant juice Maiverblute extract umbu juice blood orange juice malt vinegar vinegar -sprit blood serum maltodextrose vinegar - wine brennesselsaft mandarin juice vinegar -malt buttermilk maracuja juice (passion fruit juice) wheat extract carrot juice meat extract whey cashew juice (Caju) mushroom juice whey protein concentrate celery juice must white grape juice chamomile tea orange essence white vinegar cherry juice orange juice whole milk cider passion fruit juice wine - red cider vinegar peach juice wine - white coconut water peppermint extract wine vinegar coffee extracts pineapple juice wort cranberry juice plum vinegar zitronenemelisse extract date juice raspberry juice

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19 Hydraulic Wash Column Continuous operation Scalable design Standard components Suspension inlet -5 C Pure water +4 C Concentrated Product -5 C 19

20 FC Process description IceCon Feed +4 C Water +4 C -20 C -5 C Concentrated product -5 C

21 Client list food industry

22 Food Applications Products with high water content Products in lower viscosity range Heat sensitive products Aroma containing products Products with high quality appreciation Products that can accept added value Clients that do not accept second best If other technologies are not accepted

23 Freeze concentration of aqueous solutions Aqueous solution +4 C +3 C -15 C -5 C Pure water < 100 ppm COD Concentrated Product Crystallization Separation