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The WQA 2018 Convention & Exposition | Denver, Colorado USA
Colorado Convention Center
March 26-29, 2018
Our Norland International sales team will be attending events at the convention from March 25-29. If you are available to stop by we’d love to meet you!
Why Attend the WQA Convention?
For more than 40 years, the WQA Convention has been the signature event of the water treatment industry, connecting dealers, manufacturers, and consultants with the latest in trends, research, education and networking opportunities. In 2017, 56 countries were represented among the 3,500 attendees of the WQA Convention & Exposition in Orlando.
Contact Chris for more information: ChrisM@norlandintl.com
Because the demand for flavored and enhanced bottled water continuing to grow at record levels, Norland International has developed a unique “Flavored Vitamin Water System” for small to medium-sized bottlers. This strategic new opportunity allows bottled water plants to expand their current product line by tapping into this new revenue source. With Norland’s Precision Controlled “Easy Flow Filling Assembly”, bottlers can efficiently produce flavored vitamin water by easily adding it into their existing production line.
After completing the production run of flavored vitamin water, simply clean the system and return to your normal water bottling process. Norland offers a variety of standard flavor choices and can provide custom flavors too. Plus, when you look at the potential return on investment (ROI), you’ll see it’s quite a sweet tasting opportunity.
So if you’re an existing bottler or if you are interested in getting into the bottled water business, contact Norland International today and learn more about profiting from producing flavored vitamin water!
Get started today with a Flavored Vitamin Water Sample Pack.
To complete your bottling process, the multi-functional Triumph2000™ medium speed mono-block rotary filling system has proven to be a reliable and effective workhorse for the bottled water, carbonated beverages and tea industry.
Speeds of up to 2000 bottles per hour can be achieved on this durable and dependable system, which includes 8 rinse valves, 8 fill heads and 4 cap head assemblies. (Speeds vary pending system, contact us to learn more)
The continual motion of a rotary filling line is what sets it apart from in-line systems and other lower speed alternatives.
See how Norland can help grow your business.
Keeping bottled water safe, tasting fresh
Ozone treatment is an effective disinfectant for water being used in bottled water operations. The process requires careful, precise operation and quality equipment to ensure bottled water is properly disinfected and tastes good through its shelf life.
The best system for introducing ozone into the final bottled water product depends on many factors, including the size of the operation, the type of water to be treated, the level of ozone required and the current or proposed bottling equipment. It is best to consult a company that deals with complete bottled water plant systems and that supplies complete integrated systems in order to obtain the best quality ozonated bottled water.
The bottled water industry has used ozone treatment for about 30 years to disinfect water before it is put into bottles. The industry has found that ozonation of product water in storage tanks and in the final water fill-stream provides consumers with a safe, fresh-tasting bottled water.
Ozone is a safe, efficient method for disinfecting the water against water-borne microorganisms and other bacteria that may remain following pretreatment methods. It also protects against any contamination that may be present in the bottling equipment, bottles and caps.
Ozone (O3) is an unstable, color-less gas. It is a powerful oxidizer and a potent germicide. In fact, ozone possesses much higher disinfection capabilities than chlorine and other commonly used disinfectants.
Once generated, ozone takes just a short time to break apart and return to its natural form of oxygen (O2). As this process occurs, the free atom of oxygen seeks out and attacks any foreign particles in the water. This action virtually disintegrates bacteria or other organic matter, protecting the water from waterborne contamination.
Chief variables that determine the effectiveness of ozone in killing bacteria include contact time and initial ozone concentration achieved in the product water. Final ozone concentration residual depends on how much ozone is originally injected into the product water, contact time and the amount of ozone demand in the water.
Ozone treatment also provides longer store shelf life for bottled water, but without the unpleasant tastes and odors associated with untreated waters or water that has been disinfected with chlorine.
Ozone must be injected correctly to be safe and effective. Over-ozonating the water, for example, may lead to high levels of ozone (0.40 parts per million (ppm) or more) that will cause taste problems and reactions with the plastic in the plant piping and the bottle itself. Sometimes too much ozone or improperly injected ozone may allow some “outgas” into the air layer between the water and the cap. If the bottle is opened soon after bottling, the consumer may notice a metallic taste in the water caused by this ozone smell.
In recent years, the presence of bromide in some treated waters, especially spring or well water, has become a concern within the bottled water industry. Bromate is a suspected carcinogen at levels as low as 10 parts per billion (ppb). It is formed when the bromide ion is oxidized during the ozone disinfection process.
A few years ago, Coca-Cola’s Disdain bottled water operation in Kent, England, was forced to recall bottles because high levels of bromate (200 ppb) were found in its water. It is recommended that anyone concerned about bromate in bottled water manufacturing visit the International Bottled Water Association website for information concerning this issue.
Additionally, final product water purified by reverse osmosis (RO) can cause some problems with ozonation levels if the RO water still contains TriHaloMethanes (THMs). THMs are byproducts of the chlorination process in municipal waters and cannot be removed by the RO process. The THMs will be oxidized and removed by the ozone treatment but, in the process, will use up the ozone and lower the residual levels of ozone in the final product water. To prevent the problem or eliminate the need for a larger ozone system, feedwater must be tested for THMs and, if present, removed by carbon filtration before or after the RO process.
Many, if not all, of these benefits and drawbacks associated with ozonation are directly related to the quality of the ozonation equipment and method used. The better the ozone system used, the better the results.
The bottled water industry uses several methods for introducing ozone into the final product water before bottling. The three main methods used are batch processing, inline atmospheric contacting and inline pressure contacting. Each type has its strengths and weaknesses. Many potential problems can be prevented if you choose the right method for your particular situation. Note that the following method titles are the author’s descriptions and are not official industry designations.
Batch processing. Batch processing is usually best for small bottling operations that do not require large amounts of processed water.
The batch processing method starts by ozonating a large storage tank until the desired ozone level is reached. Two possible methods for tank ozonating are using a small circulation pump, a small ozone generator and a venturi injector to create and entrain the ozone gas into the water stream flowing into the tank, or bubbling the ozone into the tank water with a diffusion stone.
When the target ozone level is reached, a separate pump delivers the ozonated water to the filling operation. The tank is ozonated continually throughout the operation to maintain an acceptable ozone level by whichever batch processing method is being used.
Inline atmospheric contacting. This ozonation method draws product water out of the storage tanks with a pump and delivers the water to a large atmospheric stainless steel contact tank. Then the water is either ozonated by venturi injection assembly in line with the water flow or by ozone bubbling into the contact tank with a diffusion stone. In the contact tank, the water requires a specified length of contact time with the ozone to be treated effectively. The water is then delivered directly to the bottle filler by another pump. This process is considered real time in that as soon as the contact tank fills and both pumps are delivering water at the same flow rate, the bottle filler can operate continuously.
Many large bottled water companies currently use this form of ozonation. It is important to have the appropriately sized contact tank, especially if the ozone is bubbled into the tank. This process may also require considerable fine-tuning to balance the pumps. This system generally requires an ozone monitor/controller unit to ensure proper ozone levels.
Inline pressure contacting. This method of ozonation, also considered a real-time system, can be handled in one of two ways.
The first method uses one pump to deliver the water from the storage tanks through a venturi injection assembly with a large amount of bypass into a pressurized contact tank, then out to the bottle filler. This requires a return line back from the filler to the storage tanks. This technique is ideal for small bottling operations and for small fillers that do not require high pressures. If sized correctly, an ozone monitor/controller may not be needed.
The second method uses two pumps—a main pump to draw the product water out of the storage tanks and to push the water through the contact tank and into the filler, and a smaller pump to boost some of the pressurized water through a venturi injector assembly to draw the right amount of ozone into the water stream. The two streams of water merge and mix together in the pressurized contact tank on their way to the filler. This method is also called side-stream ozonation. If a correctly sized system is used, an ozone monitor/ controller may not be needed; however, it is best to have one to ensure that the correct level of ozone is supplied to the filler. This is a good method for intermediate-sized bottling operations.
The key factors in an effective ozonation process are the equipment and the method used to introduce ozone into the water. The following equipment is recommended to create ozone and to inject it into the product water:
Oxygen concentrator. A good pressure swing adsorption system is highly recommended. This unit removes nitrogen from the air stream and delivers a +90% dry oxygen stream to the ozone generator for higher ozone concentration.
Ozone generator. Also recommended is a good high-frequency corona discharge unit. Such units are capable of producing ozone concentrations in the air stream ranging from 4 – 6% by weight. The ozone is created as the oxygen stream travels through the ozone generator’s corona discharge dielectric cell. The proper electrical charge with the right frequency will create a high quality ozone concentration. Some equipment manufacturers do not rate their generators accurately. Unfortunately, there are no generally recognized ozone industry standards that are uniformly applied to all ozone manufacturers and their equipment.
Venturi injector. A good, properly sized venturi-type injector is a must to ensure that small microsized bubbles are formed as the ozonated stream of air is sucked into the product water stream.
A well-designed assembly is capable of entraining the ozone into the water with an efficiency of 95% or better.
Contact tank. A properly sized contact tank is needed to allow more gas into the solution and to permit adequate contact time for the ozonated water to oxidize contaminants, disinfect the water and release any excess gas that did not go into the solution.
Driven by rising population, urbanization, and increasing GDP’s, the beer market in Africa is predicted to grow faster than any region in the world over the next five years. On a year-on-year basis, beer consumption is set to achieve an increase of nearly double digits, according to BeverageDaily.com.
Multiple organizations monitoring global markets are eyeing the African beer market as the future of beer production. Multinational beer companies like AB InBev are already thriving, and the microbrew market, where small breweries and home-brewers compete, is relatively new.
Enter Norland International’s expertise in the craft beer industry. Over the last 25 years, Norland has helped many African Entrepreneurs establish themselves in the bottled water industry. Today, Norland stands ready to help burgeoning craft brewers.
“Norland, through it’s sister company American Beer Equipment, has been designing, building and selling craft brewing equipment across America and around the world since 2013,” said Norland regional sales manager Daren Waters. “We already have a pipeline to and experienced team of technicians based in Africa to help install brewing equipment.”
Due to the expanding, African middle-class with disposable income, craft breweries are beginning to grow in popularity as products become more main-stream. As access to modern infrastructure improves and with a burgeoning middle class across Africa, the demand for craft beer is increasing at unprecedented levels.
Demographically, Africa is a major emerging market. It is projected that by 2025, one-fifth of the world’s population will be in Africa, coupled with the highest urbanization and GDP growth rates in the world. These demographics have enabled the African beer market to have the fastest predicted growth rate of any beer market in the world between 2015 and 2020. Market analytics magazine World Finance points out that as the middle class grows, craft beer could be the driver of the market, as a upper end “status symbol.”
“Craft Beer’s popularity has exploded because you can appeal to hyper-local tastes,” Waters said. “If a certain flavor or style is popular in your area it is a lot more economical for a local craft brewer to produce it than one of the larger International beer brands that take a ‘one size fits all’ approach.”
As the saying goes, the early bird gets the worm. With AB InBev ingraining itself in the African beer market through the acquisition of local breweries, the up-and-coming consumer base of middle-class Africans is likely to feed these big players and consolidate the market around their growing monopoly. Africans have shown a preference for homebrewed beer or different alcoholic beverages entirely. Only time will tell if industry giants will consume this new African market, or if local microbreweries will take control, as is happening across Europe and the U.S.
Formerly just for the hipster set, craft beers are taking South Africa by storm, writes Justin Brown of City Press.
The value of local craft beer sales could double over the next year to as much as $1 billion due to changing consumer tastes and boredom with mass-produced lager, said Jason Cedarmore, the owner of Craft Liquor Merchants, recently reports.
Cedarmore, who represents craft beer makers such as Jack Black, Cape Brewing Company and Darling Brew, estimated that local craft beer production stood at between 8-10 million litres, and that the average retail value of craft beer was $50 per litre – so 10 million litres could generate $500 million in sales. In 12 months, Cedarmore expects local craft beer production to more than double, to 20 million litres.
“The craft beer market is strong, and Craft Liquor Merchants is experiencing strong growth every month. There has been a massive shift in interest. Tastes are changing in the market,” said Cedarmore.
Kevin Wood, owner of Darling Brew in Cape Town, said he was also expecting local craft beer output to more than double in the year ahead. Darling Brew last year spent $52 million on building a brewery so that it could meet growing local demand for craft beer, he added.
There was massive scope for growth in craft beer because the footprint for the production was “tiny”, said Wood. There was a lot of investment being made in the sector to meet growing craft beer demand, he added.
On the other hand, Standard Bank is forecasting that the local craft beer market will grow by 35% this year, on top of 30% last year. Craft breweries could produce as much as 18 million litres by 2017, to give it a 2.1% share of the total premium and light market of about 790 million litres – from just 0.3% in 2011, Standard Bank reported.
In the US, craft beer makes up 14% of the beer market and has experienced a 20% growth rate since 2012, according to Standard Bank.
Brendan Watcham, the owner of Copper Lake Breweries, said when he started his craft brewery in Lanseria near Johannesburg in 2010 there were between five to 10 microbreweries in South Africa, but that has now grown to more than 150. Copper Lake, which employs 40 people, is selling its beers to 300 outlets in South Africa – mainly in Cape Town, Johannesburg and Durban. “We are growing all the time,” said Watcham. “Our orders have shot up by about 600% over the past year. There is a lot of interest in artisanal beer. “It is a fantastic industry to be in – it is a lot of fun. I love beer. Copper Lake would like to be a big role player.”
Copper Lake opened its first brewpub in Broadacres in Johannesburg in February last year to showcase its eight beers, and is looking at opening other brewpubs in Lynnwood in Pretoria this year. It’s also looking at opening brewpubs in Cape Town, Soweto and Sandton. Watcham said the explosion in local craft beer followed the craft beer trend in the US. Grundlingh said the move to craft beer was not quite a “beer revolution”, but it was going to shake the market up and create massive opportunities for savvy businesses and investors.
Cedarmore said craft beer was catching on, as different styles of beer; in particular ales instead of lagers, which have long dominated in South Africa, were entering the market. Ales are usually described as “robust, hearty and fruity”, while lagers are characteristically “smooth, elegant, crisp and clean”.
“For more than 100 years, one brewer – SABMiller – has dominated the local beer market. It has been a sterile, stagnant, one-dimensional market. Production has been dominated by big corporate manufacturing of beer. Now the guys are starting to brew beer in their back yards and garages. Each beer has a personality, a story. With a craft beer, you can speak to the owner of the craft beer.”
‘Four or five years ago, craft beer was just for the hipsters, but these days its target market has expanded, he said. “The target market for craft beer is people aged from 25 to 40,” said Cedarmore.
If you are looking to get into this exciting business opportunity, Norland and A.B.E. can outfit you with every piece of equipment you need. For more information, contact Daren Waters.
In America, we often take safe drinking water for granted. We turn the tap on in the kitchen, and water is there. We don’t have to worry about if it will be there, or what might be in it.
But there is a different reality in Africa. According to a 2010 World Health Organization (WHO) report, only 51.5 percent of residents in Nigeria have access to “improved technologies” such as piped water, boreholes, tube wells, protected dug wells and tankers and/or vendors. Everyone else gets their water from ponds, streams, rainwater and unprotected wells.
Additionally, the WHO report stated 70 percent of the country’s residents had some level of sanitary risk when it came to public water.
“In addition, only 77 percent of all water supplies nationally were in compliance with the WHO guideline value for thermotolerant coliforms and only four percent of the samples tested had adequate levels of free chlorine. Together, these results raise serious concerns about the quality of water supplied by public agencies, which underscores the need to put in place national water quality standards, backed by an effective enforcement agency.”
Such findings have led a number of entrepreneurs to start their own water-bottling operations across the country.
“We started our water business because of the need for good and quality water,” said Prince Paul Ikonne, of Nigeria. “There is an increasing knowledge about the current state of the water quality in our country and how it can impact people’s health.”
Ikonne, who heads the Davaus Group, found Norland International through a Google search and was quickly impressed with what the company could bring to the table.
“We decided to purchase from Norland because of the total package Norland offers for water equipment,” Ikonne said. “It is my belief American water equipment is sound and reliable.”
Indeed, the Davaus group purchased all of the equipment they would need to begin operating a bottle water facility, from a 1,500 gallon per day reverse osmosis system, the DSOZ10 Ozone System with Contact tank, to the SpectraPak 1200 bottling line.
The results quickly spoke for themselves.
“The use of Norland equipment has put our water ahead of any other water in our immediate environment,” Ikonne said.
In fact, Ikonne was so impressed with Norland International’s equipment, he made a pitch to have Norland International establish a permanent presence in the country.
“We suggest that Norland should open a distribution outlet here in Nigeria for easier access to spare parts when needed,” Ikonne said.
Bottled water continues to be one of the best-selling beverages worldwide by volume, but you might be missing out on other growth opportunities.
Norland has long met your bottled water equipment needs, from pre-treatment through packaging, but did you know our equipment can also be used for other beverages.
Juices, cold brew coffees, sodas, beer, if you are looking to commercially sell a beverage, Norland has the equipment to package your product.
“People ask me all the time if we have beer equipment,” said Norland regional sales manager Daren Waters. “I confidently tell them not only do we have everything from brewhouses to canning lines, but we also have the engineering staff to customize the equipment to their needs, the technical staff to help them layout the equipment in their facility, and the installation crew to hook everything up once it arrives. Norland covers everything from A to Z.”
Even if you just want to produce and sell other beverages from coffee to juice, Norland can help you with that as well.
“Our gravity feed bottle fillers can put just about anything into your PET bottle,” said Norland salesman Todd Liberty. “If you would rather can or package in glass bottles, we have a solution for you. Do you need a high speed solution, whatever you’re looking for, we have the answer.”
Norland’s team of engineers design and test all of our equipment right in our Lincoln, Nebraska facility. They are constantly striving to improve and enhance Norland’s existing equipment, as well as peer into the future and design tomorrow’s products today.
“We have a great rapport with our customers and we listen to what they have to say,” said engineering manager Michael Head. “That gives us insights into what they want, then we head to the drawing board to design it.”
Everything is built or quality tested right here in Lincoln. Norland’s crew of highly skilled craftsman turn their years of experience in metal working, welding, machining and wiring into the
machines that have become famous around the world in the water industry. Today, they are expanding those skills to building additional machines for other beverages.
Norland’s motto is, “Whatever it takes.” That means we set you up for success during the design and build stages of your equipment. It means our staff is here to assist you long after the point of sale. It means we will do whatever it takes for to give you top quality equipment at reasonable prices that we stand behind. Because when you succeed, Norland succeeds.
When Norland states that we stand behind our equipment, we mean it. If you’re already a Norland customer, chances are you meet our service staff when they visited your facility to install your equipment, or you’ve talked on the phone as they’ve helped answer your questions. With this post, we’d like to help you meet the people that are responsible for servicing your machines.
Mike is the customer service manager and is the first point of contact when it comes to taking customer calls, or scheduling a visit to your facility for one of our service technicians. He has been with Norland for the last two years, and has implemented several new programs to improve and enhance on Norland’s outstanding customer service.
Dennis is an outstanding service technician that has been with the company for several years. He has circumnavigated the globe numerous times visiting clients, installing equipment trouble shooting any number of issues that have occurred. It’s fair to say if something has happened to your machine, Dennis has seen it before and can quickly walk you through the problem.
Tobin is another outstanding service technician that has been with Norland for several years. His knowledge and enthusiasm for his work runs deep, so much so that customers have tried to hire him away! However, Tobin’s love for Norland and Nebraska keep bringing him back home so he can continue to help as needed.
Roger is one of the longest-tenured employees at Norland, quickly approaching 20 years of service with the company! Early in his career, he traveled far and wide installing equipment and suggesting improvements to Noralnd’s outstanding equipment. Today, he is based in our Lincoln, Nebraska facility and answers questions over the phone and serves as an invaluable resource of institutional knowledge.
Dan is our resident expert on all things related to our blow molders. He disassembles, reassembles and tweaks the machines so our customers get the perfect bottles every time. If a part needs to be replaced, or if you simply have a question about your blow molder’s operation, Dan is your man.
Jared is one of two outstanding Henry’s Norland is fortunate to have working for our company! While Jared is a service technician on the Norland side, his twin-brother Micah is an assembly technician for Norland’s sister-company, A.B.E. Both brothers have an affinity for machines and love getting up to their elbows in pipes, grease and whatever else it takes to get the job done.
Seth has been a service technician for Norland for the last year and has already gotten plenty of travel time under his belt! He has traveled Africa, South America and even the Middle East servicing and installing equipment for customers. Young and energetic, Seth is always ready for Michael to send him out on his next assignment.
Matt joined the Norland crew in 2016 and quickly worked his way up to being the lead technician on our distilling equipment. Matt’s technical, hands-on background and willingness to tackle new challenges has been a great asset as he builds the machines to meet our customer’s exacting demands!