Cara Technology Company Overview


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Overview of the activities of Cara Technology Limited

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Cara Technology Company Overview

  1. 1. Introduction to Cara Technology<br />Company overview – 2010<br />
  2. 2. Ourmission<br />is to be a world-leading company developing, manufacturing and supplying products and services for brewers<br />
  3. 3. Who are we?<br />
  4. 4. What are we good at?<br />
  5. 5. Who do we work for?<br />
  6. 6. What sorts of things do we do?<br /><ul><li>Process consultancy, auditing and troubleshooting
  7. 7. New product and process development
  8. 8. Development and implementation of process problem solving toolkits (including software)
  9. 9. Secure brewing yeast storage, analysis, and re-selection
  10. 10. Regular yeast supply</li></li></ul><li>Our Leatherhead facility<br /><ul><li>Located near London, UK
  11. 11. Facilities include well-equipped yeast laboratories, microbiological testing laboratories, gene testing laboratory, flavour chemistry laboratories, taste room</li></li></ul><li>Our Copenhagen facility<br /><ul><li>Located in Central Copenhagen, Denmark
  12. 12. Facilities include well-equipped yeast storage facility, yeast dried yeast culture production plant, liquid yeast production laboratory, yeast testing laboratory
  13. 13. Facility founded by Alfred Jorgensen in 1891
  14. 14. Been supplying breweries with pure culture yeast for 116 years
  15. 15. Purchased by Cara Technology in 2009</li></li></ul><li>Example projects - brewhouse<br /><ul><li>Re-design of mashing profiles to reduce operating costs, increase production capacity and improve product quality
  16. 16. Re-design of brewhouse processes to reduce energy consumption without compromising quality or incurring capital expenditure
  17. 17. Re-design of brewhouse processes to eliminate the use of added enzymes
  18. 18. Optimization of adjunct usage strategies
  19. 19. Control of extract loss</li></li></ul><li>Example projects - yeast<br /><ul><li>Design and implementation of state-of-the-art yeast supply programmes
  20. 20. Specifications and critical control points for brewery yeast management
  21. 21. Sourcing, screening and supply of alcohol-tolerant yeast for production at very high gravities (25OP+)
  22. 22. Re-selection of customer yeast cultures to improve brewery performance and increase alcohol yield</li></li></ul><li>Example projects - fermentation<br /><ul><li>Improvement of the alcohol yield from high gravity fermentations
  23. 23. Troubleshooting of attenuation problems in fermentation
  24. 24. Solving flocculation problems
  25. 25. Optimization of yeast cropping and scrapping strategies to improve beer quality
  26. 26. Implementation of improved yeast propagation techniques</li></li></ul><li>Example projects - filtration<br /><ul><li>Troubleshooting of primary filtration problems (filtrate quality, throughput, run length)
  27. 27. Troubleshooting of sterile filtration problems (microbiological quality, throughput, run length)
  28. 28. Assistance with implementation of next generation (kieselguhr-free) filtration systems</li></li></ul><li>Example projects – packaging<br /><ul><li>Evaluation of new packaging materials to comply with Government (FDA) Protocols
  29. 29. Troubleshooting of microbiological spoilage outbreaks in can, bottle and keg (yeast, lactics, Pectinatus, Megasphaera)
  30. 30. Re-design of packaging operations (with laboratory support) to reduce the risk of spoilage outbreaks</li></li></ul><li>Example projects –<br />beer flavour<br /><ul><li>Optimization of brewhouse and fermentation procedures to improve beer ester profiles
  31. 31. Troubleshooting of excessive SO2 production during fermentation
  32. 32. Minimization of H2S concentrations in beer
  33. 33. Optimization of diacetyl management – lowest diacetyl concentration in the shortest time
  34. 34. Troubleshooting of off-flavours and taints
  35. 35. Evaluation of the flavour and quality of brewery beers or random market samples</li></li></ul><li>Example projects – beer flavour stability<br /><ul><li>Identification of critical points in the production and supply chain for improvement of beer flavour stability
  36. 36. Beer flavour stability process improvement audits
  37. 37. Optimization of beer flavour stability through improvements in:
  38. 38. brewhouse processes
  39. 39. fermentation processes
  40. 40. maturation and filtration processes
  41. 41. packaging processes
  42. 42. supply chain management</li></li></ul><li>Example projects –<br />beer appearance<br /><ul><li>Identification of the critical points in the production and supply chain for improvement of beer colloidal stability
  43. 43. Troubleshooting of haze and sediment issues – identification of haze or sediment material, causes, and solutions to problems
  44. 44. Troubleshooting of foam quality problems</li></li></ul><li>Example projects – NPD<br /><ul><li>Design and development of various beers including premium lagers, ales, stouts, wheat beers and alcoholic fruit beverages
  45. 45. Design and development of low alcohol beers that can be produced without the need for capital expenditure
  46. 46. Design and development of processes for production of light-stable beers</li></li></ul><li>Our yeast collection<br /><ul><li>Largest collection of production brewing yeasts in the world
  47. 47. Almost 850 yeast strains (mostly lager yeast, though some ale and wheat beer yeasts)
  48. 48. All stored in liquid nitrogen at -196OC
  49. 49. Continuously supplied to breweries for almost 130 years</li></li></ul><li>Our yeast collection<br /><ul><li>Detailed fermentation information available on about 200 of the strains
  50. 50. Strain key describes important properties</li></li></ul><li>Yeast culture supply<br /><ul><li>We can supply yeast cultures in the form of:
  51. 51. Slopes (slants)
  52. 52. Liquid cultures
  53. 53. Dried yeast (50 g)
  54. 54. All cultures are quality assured prior to dispatch
  55. 55. Cell- and colony-morphology
  56. 56. Carbohydrate utilization
  57. 57. Growth temperature
  58. 58. PAD gene activity
  59. 59. Flocculation
  60. 60. Multiplex PCR DNA fingerprinting
  61. 61. Checks for contaminant microorganisms</li></li></ul><li>Typical supply contract<br /><ul><li>Yeast supplied six times per year - typically four slopes per brewery per shipment - 24 slopes per brewery per year
  62. 62. All cultures are quality assured prior to dispatch
  63. 63. Only cultures which have passed all QA tests are released to brewery customers
  64. 64. Different shipping options available, including worldwide refrigerated transport
  65. 65. Phytosanitary Certificates and Certificates of Origin are available on request
  66. 66. Choice of supplying one of our proprietary yeasts, or storage and supply of your own proprietary yeast</li></li></ul><li>Summary<br /><ul><li>We provide specialized services for people who know why they matter
  67. 67. We have an experienced team and well-equipped labs in UK and Denmark, backed up by a great network of specialist labs and consultants
  68. 68. We have the world’s largest collection of brewing yeast strains at our disposal and a meticulous approach to yeast management
  69. 69. All our operations are accredited to ISO9001:2008</li></li></ul><li>Contact details<br />Cara Technology Limited<br />Leatherhead Enterprise Centre<br />Randalls Road<br />Leatherhead<br />Surrey<br />KT22 7RY<br />UK<br />Tel +44 1372 822218 <br /> <br />