Hard Seltzer:
Producing a Crystal Clear and Pure New Beverage
Webinar Details
- Duration:
- 60 Minutes
Summary
Many in the food and beverage industry may have believed hard seltzer was a fad, but it’s showing no signs of fizzling out. With a low-calorie count and reduced alcohol content, it’s continuing to attract health-conscious people of all ages. Industry experts agree that hard seltzer is here to stay with plenty of opportunity for growth!
With hard seltzer being so new, the technology of producing hard seltzer has little research to lean on and so consequently, there are many completely different ways of producing it.
The production challenges to create a colorless beverage with a flavorless base depend a lot on the choice of raw materials and the process technology used.
In our webcast, "Hard Seltzer: Producing a Crystal Clear and Pure New Beverage”, you’ll learn about:
- How hard seltzer is produced
- The main challenges to hard seltzer production
- What solutions can help with decolorization, alcohol adjustment, microbial stabilization, haze and off-flavor reduction
Speaker
-
Speaker:
John Rearden
Pall Corporation
Country Leader, Food and Beverage ANZJohn Rearden started working in the filtration industry 24 years ago. Initially as regional sales lead for SEFAR providing solutions to all industries including HVAC, oil and gas, chemical processing as well as food & beverage manufacturers.He joined Pall Corporation in the F&B Business division 14 years ago and has progressed from being on the road as sales manager servicing customers across the Sydney and NSW region to now being Country Leader for both Australia and New Zealand. -
Speaker:
Roland Pahl
Pall Corporation
Beer Market ManagerRoland Pahl learned brewing from the scratch. His stages of relevant education comprise an apprenticeship as Brewer and Maltster, University studies to become a Brewing Engineer and a PhD in Brewing Technology. Roland spent most of his career at VLB Berlin where he held positions of the Head of the Research Institute for Beer and Beverage Production and COO. In 2021 he joined Pall in the role of a Beer Market Manager. -
Speaker:
Christian Kappeler
Pall Corporation
Global Business Development, Food & BeverageAfter a traineeship in a brewery in Munich, Christian Kappeler started his studies at the Technical University of Munich in Weihenstephan to graduate as an Engineer in Brewing and Beverage Technology. Christian has travelled the world working as a commissioning engineer at several brewery sites. Today he’s responsible for business development at Pall Corporation’s Food & Beverage division. -
Speaker:
Prashant Nadagoudar
Pall Corporation
F&B SLS Manager, SLS Global Technical Support, Food and BeveragePrashant Nadagoudar has held many technical positions within the Life Sciences and Industrial line of business, gaining experience in the biopharmaceutical, food and beverage, and laboratory markets during his 12-year tenure. He joined Pall in 2017 as a Technical Scientist II supporting all food and beverage markets.He has experience in Microbiology and Filtration technology, entailing cGMP, GLP and Six Sigma systems environment. Prashant is a certified QMSLA Lead auditor for ISO 9001:2015. He is involved in various customer and regulatory audits for product and facility approvals like USFDA, TGA, MHRA, Pfizer (US, JAPAN), TGA & TEVA.
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