March/April 2018
B ULK D ISTRIBUTOR
Sector Focus: Food Grade
3
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on-alcoholic fermented drinks and food have grown in
popularity over the past few years due to their supposed
health benefi ts. Unlike wine or beer where yeast is used to
produce alcohol, non-alcoholic fermented drinks are made by
using live micro-organism bacteria to convert carbs or sugars
into lactic acid.
In the case of Kombucha, green or black tea is fermented with
sugar and a ‘symbiotic culture or bacteria and yeasts’ (SCOBY). The
result is a tea rich with benefi cial live ‘good’ bacteria that is thought
to have a positive impact on gut health, digestion and the body’s
ability to absorb nutrients from the food we eat.
With a history that reaches back some two thousand years in
China and Russia (the jury is out on its exact origins), Kombucha has
proved something of a challenge to produce, brew and store in a
way that makes it marketable for today’s food and beverage
industry. It was traditionally brewed in kegs, with a number of
different metal material containers used; however, as the yeast and
other bacteria in the drink continue to ferment and react while
stored, the resulting drink was found to have a metallic taste that
was not appealing.
Additionally, the metallic particles leach chemicals and corrode the
keg, with impurities such as aluminium or lead commonly found in
the brew.
Other popular materials for the keg, in order to remove this
reaction, were glass, ceramic and porcelain containers. However,
these materials are not a practical solution for the movement of
containers through the supply chain due to their fragility.
Furthermore, some glass containers were found to contaminate the
Kombucha.
As a result, stainless steel containers have become the preferred
method to prepare this brew, as the drink does not react with
stainless steel as it does with other metals, and stainless steel is
strong and durable, clean and sanitary, and can be used for many
brews, reducing production costs.
More importantly, it resists corrosion, so will not add any impurities
to the beverage, meaning that the fl avour and quality of the
Kombucha will remain intact when fermented in a stainless steel
container.
Some producers are also beginning to serve Kombucha of different
fl avours, using ingredients such as kale, apple, ginger and orange,
using a tap system, similar to the way beer is served. A Thielmann
container and tap system all made out of stainless steel is claimed to
be the best option to distribute high-quality Kombucha, as the
beverage is not affected by the vessel.
Thielmann offers the most complete range of premium quality
stainless steel beverage kegs, available with any customisation
Thielmann’s container and tap system is claimed to be the best option to distribute high-quality
Kombucha as the beverage is not aff ected by the vessel
required. The kegs are 100 percent suitable for fermented drinks
such as Kombucha, and the company is working with a number of
customers in this market sector. Constructed of strong and durable
stainless steel, the sterling-quality kegs readily serve as ideal storage
containers for safeguarding the quality of fermented beverages.
They are easy to clean, maintain and are built to last.
www.thielmann.com
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K fi rm Fullers Logistics is providing fulfi lment and
warehousing services to Katsouris Brothers Ltd, an
established supplier of food produce to the manufacturing,
wholesale and retail market.
“After being let down by our previous logistics supplier, we had
an urgent need to fi nd a trusted partner that we could work with
to store a wide range of pulses and grains that we import from
South America and across Europe,” explained company director,
Alexander Katsouris.
“It became clear after launching a competitive tender process
towards the end of summer 2017, that Fullers was the best fi t for
our specifi c requirements. We carried out an initial trial with them
and were really happy with the level of service provided and their
attention to detail.”
6-8 NOVEMBER 2018 | AHOY ROTTERDAM
YOUR PLATFORM IN EUROPE TO MEET
THE GLOBAL CONTAINER INDUSTRY
Twenty foot containers of bagged pulses arrive at Fullers where
they are unloaded and stored on pallets in a multi-user, ambient
warehouse facility. “We currently hold around 300 pallets of stock
for Katsouris Brothers in our new facility in Bordon, Hampshire,”
commented Tony Dempsey, divisional managing director at Fullers.
“As we already work with a number of household names in the
food production industry, we were in a unique position to offer
Katsouris Brothers a fl exible warehouse solution that can be rapidly
scaled up or down to meet demand, but also to provide an
environment which is HACCP compliant and conforms to good
manufacturing practices.
www.fullers-logistics.com
For more information, please call +44 (0)20 7017 5112
www.intermodal-events.com
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