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Avantium N.V., a technology company in sustainable chemistry, is collaborating with Albert Heijn to make packaging more sustainable. To this end, Avantium’s 100 % plant-based and circular material PEF (polyethylene furanoate) is being used for various forms of packaging. Refresco, a global independent beverage solutions provider for Global, National and Emerging (GNE) brands, and retailers, produces Albert Heijn’s new fruit juice bottle made out of PEF. This will be the first PEF application to be introduced in Albert Heijn stores, once Avantium’s commercial plant for PEF is operational. Albert Heijn is the first supermarket chain in the world to introduce PEF packaging for own-brand products.

“As a beverage solutions provider, we are continuously looking for innovative ways to produce soft drinks, fruit juices and other drinks. Reducing, recycling and making packaging more sustainable is an important element of our strategy. With PEF we are able to offer an alternative sustainable packaging solution to our customers. We are therefore pleased that Refresco, Avantium and Albert Heijn are now working together to bring this new fruit juice bottle to market.”, says Alexander van Assouw, Managing Director Refresco Benelux.

Avantium’s PEF is a 100% plant-based and fully recyclable polymer with a wide range of applications including bottles and packaging, films and textiles. In addition to its sustainable packaging benefits, Avantium’s PEF has superior barrier properties, extending the shelf life of beverages and food. Avantium is currently constructing the world’s first commercial plant in Delfzijl for 5 kilotons of FDCA (furandicarboxylic acid), the key building block for PEF, with commercial production expected to start in the second half of 2024. Thereafter, PEF production will be further scaled up to plants of 100 kilotons and more for large-scale production of FDCA and PEF through technology licensing.

Sponsored PostWe are looking forward to opening our doors at Elea for two days of Pulsed Electric Field discovery and insights, here at our custom-built facility for the development of PEF systems and applications in Quakenbrück, Germany.

Talks and demos will be given by both resident and industry experts. Topics will include how PEF works, its benefits for product and production, the development of PEF in industry during the past 10 years, as well as its huge potential for other industries, all scientific supported by our Research & Development department.

In our showroom, we will guide you through the Elea PEF system range, whose capacity reaches up to 60 t/h for solid treatment and 5.000 L for liquid treatment, followed by confidential one-to-one sessions about PEF solutions tailored for your business. Combined with a social program, an interesting and memorable event is guaranteed.

PEF inactivates microorganisms at lower temperatures, whereby the freshness & quality is maintained. A cost-effective alternative to thermal and HPP.

Visit us on 16 & 17 November in Quakenbrück and discover the application of Pulsed Electric Fields (PEF) for extraction and preservation of fruit juices.

For more information please visit:

Pulsed Electric Field (PEF) is a continuous process that inactivates microorganisms at low temperatures. PEF application enables an extended shelf life whilst retaining the taste, colour and nutritional value of the freshly squeezed raw product.

Elea PEF is a cost-effective solution with efficient energy consumption that brings new opportunities for product and production, i.e. the option to fill glass bottles. Elea PEF Advantage Pipe systems have processing capacities from 50L up to 10,000L per hour. The systems are easy to integrate and enable a continuous production process with small footprint.

The Elea Managing Director Stefan Töpfl, R&D Manager Claudia Siemer and scientific engineer Julian Witt will guide the attendee through how PEF works, perform a live demonstration on juice and will discuss product and process benefits firsthand. A Q&A session will allow addressing any open questions and one-to-one sessions with the experts can be booked for after the webinar.

Sign up for Tuesday, the 9th June at 1:00 pm CEST: