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Dr. Harnisch Publications

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Dr. Harnisch Publications

Dr. Harnisch Verlags GmbH
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Internationale Fachzeitschriften Fachmagazine seit über 100 Jahren.

Seit 1919 ist der Dr. Harnisch Verlag ein zuverlässiger Partner für Fachmagazine verschiedener Industrien im In- und Ausland.

14/11/2025

In the race for innovative gut health solutions, personalized nutrition has gained attention by promising tailored recommendations based on an individual’s unique microbiome. These approaches often involve microbiome sequencing, AI-driven dietary plans, and custom supplements designed to respond to subtle differences in gut bacteria. But is this level of personalization truly necessary, cost-effective, or scalable for delivering meaningful gut health benefits? If you want to learn more, follow this link and read the full article in our magazine

https://www.harnisch-digital.de/wellness-foods-supplements-2-2025/70704254/13

13/11/2025

The Future of Petfood: Three Trends Driving the Evolution

Fi Europe, the world's leading food ingredients event, today reveals the three most significant trends set to transform the global pet food industry in 2026. Precision pet nutrition, sustainable innovation, and transparency demands all present significant oppor-tunities for retailers, brand owners and pet food producers, according to “The Future of Pet Food,” a report that draws on Informa’s comprehensive Fi Global Insights platform, which combines real-time market intelligence, exhibitor innovations and industry expert consultations.

read more… https://harnisch.com/petfoodpro/

07/11/2025

The brewery can produce more batches per year by reducing the average tank time with a potential output capacity increase of 20%. This increase in production capacity translates to higher returns and the ability to meet and address consumer demand and changing market conditions. In addition, MashCraft Brewing has saved time by reducing measurements by hand, saving approximately $5,000- $10,000 in labor costs annually.

Read the article “Enhancing Efficiency and Quality with Real-time Fermentation Monitoring – Boost Beer Production with Real-time Fermentation Monitoring” in our magazine right now https://www.harnisch-digital.de/drinkworld-technology-marketing-3-2025/70732517/6

05/11/2025

Vielen herzlichen Dank für die hervorragende Ausstellung, die neuen Eindrücke und die wertvollen, nützlichen Informationen.

Einige Fotos direkt vom Veranstaltungsort...

https://harnisch.com/getraenke/drinktec-in-bestform/

05/11/2025

"Since Corona, end consumers have been buying food differently,” says Christoph Markmann, Managing Director at plant manufacturer Devex. “On the one hand, food should have a long shelf life, but on the other hand, it should also be healthy and taste good.” This is where Devex comes in with its drying systems for the gentle drying of food, in which natural color, taste, and all nutrients are retained.
“Since the pandemic, the shelf life of food has played a role in preparing for shortages if necessary. And just as important: since then, there has been a new awareness of healthy eating.” And Markmann should know, because his company Devex builds drying systems for the food industry. “Since 2020, demand has noticeably increased; we have installed massive new capacities for our customers worldwide to dry every conceivable type of food.” This makes sense, as nutritional trends toward enjoyment, health, and longevity are rapidly spreading via social media. “What used to take 20 years to go from the upper crust to the common citizen is now passed on in less than a year,” Markmann satirizes.

Learn more from the article in our magazine, follow this link: https://www.harnisch-digital.de/food-marketing-technology-5-2025/70815494/18

04/11/2025

...Das Import Promotion Desk (IPD), ein Projekt des Bundesministeriums für wirtschaftliche Zusammenarbeit und Entwicklung (BMZ), unterstützt Kakaoproduzenten aus Ecuador, Kolumbien, Peru, Côte d’Ivoire, Ghana und Madagaskar.
„Im Direkthandel mit Kakaoproduzenten liegen bei der aktuellen Nachfragesituation große Chancen“, sagt María Paula Gomez, Expertin für Sourcing + Märkte beim IPD.
„Das aktuelle Kakaoangebot ist von schlechten Ernten, einer erhöhten Nachfrage und steigenden Kakaopreisen geprägt. Neue Bezugsquellen und der direkte Einkauf von kleinen und mittelständischen Produzenten können eine Alternative zum gängigen Handel mit internationalen Handelsunternehmen sein.

Besonders interessant für Fach- und Führungskräfte der Lebensmittelindustrie – lesen Sie den ganzen Artikel unter dem folgenden Link https://www.harnisch-digital.de/food-technologie-4-2025/70733617/6. "

31/10/2025

The Real Horror Story This ? Being Left Behind By Technology.

While the world celebrates spooks and scares, the biggest fright in B2B is the fear of falling behind the pace of technological change.
In the fast-moving landscape of modern manufacturing, relying on old data or ignoring emerging trends is the quickest way to obsolescence. Our mission at Dr. Harnisch Verlag is to provide the applied technical content and practical engineering insights you need to stay current.

Don't let innovation creep up on you!

Our journals are a constant source of detailed analysis and proven solutions for specialists. If you have a moment, you know where to find us for highly valuable information: https://harnisch.com/

30/10/2025

Back from the Bog
What an experience that was! Good fun, great information and top quality people at the cranberry harvest. Thanks to Ocean Spray Ingredients and the team planning this event. An all around experience from bog to bag with plenty of technology and marketing in between. Delicious, nutritious and healthy too. Super time with a superfood

29/10/2025

COMPACT LINE IM PRAXISEINSATZ BEI DER MEIEREI BARMSTEDT
Präzision auf engstem Raum

Von Yannick Mangold
Product Manager
Sales Marketing bei Endress+Hauser

In der Milchverarbeitung kommt es auf Genauigkeit, Hygiene und Prozesssicherheit an – selbst unter schwierigen Bedingungen wie Platzmangel, Schaumbildung, Kondensation oder wechselnden Reinigungsvorgängen. Die Meierei Barmstedt zeigt, wie sich diese Anforderungen mit der Compact Line von Endress+Hauser in der Praxis lösen lassen: durch kompakte, einfach bedienbare und standardisierte Messtechnik, die sich nahtlos in bestehende Prozesse integrieren lässt.

In der Meierei Barmstedt eG – dem größten selbstständigen milchwirtschaftlichen Unternehmen Schleswig-Holsteins – trifft industrielle Leistungsfähigkeit auf höchste hygienische Standards. An zwei Standorten in Barmstedt und Neumünster verarbeitet das Unternehmen täglich mehrere Millionen Liter Rohmilch zu einer Vielzahl hochwertiger Lebensmittel – von Schnittkäse und Mozzarella bis hin zu Butter, Molkenpulver und Molkenerzeugnissen.

Damit Produktionsprozesse reibungslos und effizient ablaufen, kommt es auf präzise Messtechnik an: Sie regelt den Füllstand in Lagertanks, überwacht den Druck in Rohrleitungen, erkennt Grenzstände in Zwischenbehältern und liefert die Datenbasis für automatisierte Reinigungsprozesse. Zudem ist sie ein zentraler Faktor für Lebensmittelsicherheit, Energieeffizienz und die Einhaltung gesetzlicher Anforderungen – von Rückverfolgbarkeit bis zu Hygienevorgaben.

Um den steigenden Anforderungen an Präzision und Prozesssicherheit gerecht zu werden, suchte die Meierei Barmstedt nach Messtechnik, die auch unter schwierigen Rahmenbedingungen zuverlässig arbeitet – etwa in engen Einbausituationen, bei hoher Feuchtigkeit oder starker Schaumbildung. Genau diese Faktoren erschwerten bisher nicht nur die Installation und Inbetriebnahme, sondern beeinträchtigten auch die Stabilität und Genauigkeit der Messwerte. Der Aufwand für manuelle Kontrollen stieg, ebenso wie die Wartungskosten – und mit ihnen das Risiko für Prozessunterbrechungen. Mehr dazu: https://www.harnisch-digital.de/getranke-technologie-marketing-4-2025/70728386/6

28/10/2025

Handled with care
Robot-based bottle packaging

Author: Markus Vogelmann, Sales Account Manager, Gerard Schubert GmbH

It is hard to resist the appeal of glass: the material combines many attributes that make for outstanding packaging, not least due to its shiny finish and firm structure. No wonder beverage manufacturers rely on it to market premium drinks like champagne, sparkling wine and spirits. As versatile as glass is, as demanding it proves during packaging operations. Robot-based systems help manufacturers meet several requirements at once in a highly flexible manner – and on limited floor space.

Whoever has served champagne or other fine beverages has, in many cases, handled true design objects. Manufacturers take pride in developing product packaging with a premium touch, from the colour and shape of the bottles to artfully crafted labels and lavishly decorated secondary packaging. The bottles themselves, as well as sleeves or cases, need to be carefully handled to prevent glass breakage and damage to the secondary packaging. This proves vital not only for marketing reasons: defective packaging could potentially affect the beverages and consumer health.

As if that were not enough, consumer preferences and market trends are pushing manufacturers to reinvent their packaging constantly, whether in terms of materials, pack, or bottle sizes. Premium consumers, for instance, increasingly demand eco-friendly packaging, including recyclable materials, lightweight glass, or sustainable production methods¹. Besides distinctive, artisanal packaging that tells a story, they also favour small-batch, limited releases that create exclusivity².

Standing out at the point of sale requires manufacturers not only to use refillable bottles or biodegradable labels, but to package products differently within short times. Consequently, large packaging lines are increasingly being replaced by more compact and highly versatile systems designed for small batches. This is particularly true given that limited floor space and tight budgets call for economically viable solutions. MEHR DAZU: https://www.harnisch-digital.de/bb-guide-beverage-brewing-2025-2026/70709360

27/10/2025

The Success case of the European Almond: A deep dive into the quality and sustainability of the Iberian Peninsula’s ambassador product

Among its greatest assets is the presence of varieties perfectly adapted to the environment, each with its own distinctive organoleptic qualities: Guara, Penta, Belona, or Lauranne, among others. The proximity and low environmental impact of this local nut are decisive factors for a European food industry that is increasingly conscious of its ecological footprint.

Exemplary water management, quality guaranteed by the commitment of thousands of industry workers, and unique varieties that make it easily recognizable. This is the formula that has turned the European almond, with the Iberian Peninsula as its main production hub, into one of the ambassadors of our countryside. Increasingly in demand by both consumers and the food industry, this product comes from a woody crop adapted to the Mediterranean environment, with environmental benefits for the region: from capturing CO2 (the Iberian ‘groves’ are estimated to capture some 17 million tons of CO2 annually) to preventing soil erosion and acting as a natural firebreak. Another aspect of this adaptation is reflected in its prized local varieties. Names such as Guara, Constantí, Belona, Lauranne, or Penta - just five of the more than 100 active varieties - stand out for their unique taste, texture, and aroma, as each possesses special characteristics that influence the culinary and industrial applications to which they are best suited. This versatility is opening up countless opportunities for the European almond among experts. Read more: https://www.harnisch-digital.de/food-marketing-technology-5-2025/70815494

24/10/2025

Edible Oils: Balancing the Refining Process to protect Antioxidants

Swiss-based Nutriswiss AG has optimized the refining process for fats and oils to such an extent that it can preserve valuable components and remove undesirable substances without impairing the stability of the end product. In an exclusive interview, Frank Möllering, Head of Research & Development at Nutriswiss, discussed the role of tocopherol retention in product stability and how a combination of mild physical refining and molecular distillation is the most efficient strategy. (by Frank Möllering)

FMT: Why do fats and oils have to be refined?

Frank Möllering: Fats and oils have to be refined in order to remove contaminants, volatile compounds and unwanted by-products that will affect oil quality, shelf life, and palatability. These include pesticides, herbicides, insecticides, plasticizer impurities and mineral oil saturated and aromatic hydrocarbons (MOSH/MOAH). For the last 30-40 years, physical refining has been widely accepted as being the best way of achieving purity as it guarantees the removal of a certain amount of impurities as well as eliminating free fatty acids.

What is the problem with conventional physical refining processes?

Firstly, it is known that this type of refining introduces process contaminants such as 3-MCPD/glycidol and trans fatty acids. Secondly, during refining, a proportion of the naturally occurring vitamins and antioxidants are degraded or converted to other compounds through chemical reactions such as esterification. Historically, up to 50% of tocopherols have been lost during processing. In addition to losses during the pretreatment of fats, the main reduction of heat-sensitive nutrients like tocopherols occurs during high-temperature deodorization, in which the free fatty acids are physically distilled off. Read more: https://www.harnisch-digital.de/food-marketing-technology-5-2025/70815494

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