How does the ISBT work?
Larry Hobbs: We are a non-commercial international society dedicated to advancing the science and technology of soft drinks. Our technical committees create best practice methods and guidelines that are recognised and used by governments, associations and companies around the world.
Who is membership open to and what benefits do members gain?
Larry Hobbs: Membership is open to anyone working in the beverage industry. We emphasise education and networking to our members, offering them contacts with their peers, access to recent non-proprietary information to improve their skills and the opportunity to establish best practice methods and guidelines.
Your involvement in the reduced height neck finish for the cap design PCO1881 has been little reported, yet I understand resin savings from adoption has been in excess of $1bn. How were you involved in this?
Larry Hobbs: Some members of the ISBT Packaging Technology Committee participate in a subcommittee that focuses on improved thread design. The results of this work are published as open source information on our website.
Members from over 30 companies and other organisations spent several years developing and testing PCO 1881, an improved thread design which reduced resin by 28% while maintaining quality and performance standards.
?I see you have a committee for non-traditional beverages. Which beverage sectors does this cover and why did you decide to set this up?
Larry Hobbs: Beverages have evolved well beyond the traditional carbonated soft drink. Enhanced juice, milk and water products as well as beverages with functional ingredients have become common today.
While these offer a wide range of healthy choices to the consumer, they also offer challenges to the producer to ensure the packaging, flavour and delivery of the beverage meets the highest consumer expectations.
What do you see as the main product and ingredient technology issues facing the industry today?
Larry Hobbs: Providing beverages that meet the needs and expectations of an increasingly sophisticated and demanding consumer. Aside from simply providing refreshment, beverages may be expected to improve some aspect of consumer health. Packaging may be used to reduce environmental impact.
These advances require technical advances in processing and packaging, to ensure the quality, security, and most of all the taste, remains at the same high standards.
?Which issues in processing have resulted in most questions recently?
Larry Hobbs: Sustainability, especially as it applies to energy and water usage around the world, is a big area of focus.
On a more tactical level, batch processing time constraints where products are more diverse, and new ingredients that may be more difficult to handle, have forced systems to become more flexible and efficient.
The Packaging Committee also looks at bottle and closure test methods, beverage can test methods and CO2 shelf life testing, and areas such as stress cracks in PET, PET neck crazing, flexible packaging, returnable glass and sports closure test methods for aseptic and hot fill.
?What are the next challenges ahead for the International Society of Beverage Technologists, and how do you see your new website developing?
Larry Hobbs: The collaborative model works best for us and we feel the results benefit our members, their companies and the industry as a whole.
We will continue to support new developments. Not all of them will have the impact of PCO 1881, but each will be a valuable contribution to the industry.
Claire Phoenix is managing editor of Beverage Innovation magazine.
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