A bottle that transforms ordinary tap water into a delicious filtered refreshing drink is now available to UK consumers seeking an alternative to the expense and waste of traditional shop sold bottled water.
Available in four attractive shades of red, white, blue and green, the KOR Nava water bottle contains its own unique replaceable coconut carbon filter that lasts three months under normal use, replaces approximately 300 disposable bottles and can save hundreds of pounds in bottled water purchases.
Already hugely popular in America, the KOR Nava has won several awards for its innovative design, including a hands-free push-button cap, which opens with a simple click, making it convenient for every day use, the gym, driving, cycling and also a night time guzzle. Even the ergonomic mouthpiece has been especially designed for optimum comfort when using and to provide natural and consistent water flow.
The attractiveness of a KOR Nava bottle will not be lost on many UK consumers looking to spend less money on their consumable water whilst also doing more to reduce waste.
KOR’s mission is to celebrate and protect water, and like all KOR Water products, Nava is part of KOR’s Thirst for Giving Program, which donates 1% of sales to water-related charities and raise awareness for ocean protection, container recycling, watershed protection, and the global water crisis.
Nava’s filter is made from coconut shells, widely recognised as the most effective material for carbon filtration. After harvesting, the shells are processed using a proprietary method that minimises greenhouse gas emissions. Unlike coal, which takes millions of years to form and may contain heavy metals, coconut is a renewable and health-safe resource.
Nava’s ergonomic mouthpiece resulted from over a dozen prototypes and Nava's filter and filter housing were carefully designed to make drinking feel natural. Unlike other bottles, drinking from Nava doesn't require squeezing, sucking or biting. Users sip naturally as they would from a straw.
Unlike most bottles, which force users to put their lips on an exposed surface, Nava's cap completely protects the mouthpiece when not in use.
UV disinfection specialist Hanovia has won the Ringier Technology Innovation Award for its medium pressure, multi-spectrum UV sugar syrup disinfection technology.
Wang Tao, Hanovia’s China General Manager, says, "This is the fourth time we have won the award since 2010, which is great recognition of the quality and reliability of our UV technology for the food and beverage industries. “The Ringier Awards, which have been held annually in China since 2005, aim to encourage technology innovation by acknowledging and rewarding those companies who have made prominent steps to innovative products and technologies. Hanovia’s medium pressure, multi-spectrum UV sugar syrup disinfection technology that stood out from rivals is an innovative technology launched in 2013 to provide effective disinfection for sugar syrup used in the food and beverage production process."
Compared with traditional technologies, Hanovia’s UV system effectively overcomes the problem of low UV transmittance in high viscosity liquids such as sugar syrups. It efficiently destroys bacteria, viruses and spores without altering the colour, odour, pH or stability of the final product or producing any unwanted disinfection by-products. UV therefore helps food and beverage producers to minimise chemical additives and preservatives while ensuring microbial safety.
Wang Tao says, “As a leading UV company Hanovia is been dedicated to continuous innovation. Since we entered the Chinese market in 2005 we have successively launched a number of innovative products for the Chinese food & beverage industry, winning unanimous praise from industry experts. This makes us extremely proud of the work we do.
“This year is also Hanovia’s 90th anniversary, so it’s a very special time for the company. We recently established an Asia Pacific UV Application R&D Centre in Shanghai and we will continue to innovate and provide better and safer UV technology to the Chinese food and beverage industry.”
At the award ceremony, Kathy Wang from Hanovia’s Marketing Department, pictured, had the chance to discuss the company’s technology with fellow entrants and other guests and tell them about interesting research results and case studies of Hanovia’s UV technologies in the food and beverage industry.
Independent expertise will be in evidence at Health and Safety North 2014 which takes place at The Bolton Arena on 8th and 9th October.
Opening the two day conference programme, which is independently organised by the British Safety Council, will be the Deputy Director of Chemicals Regulation at the Health and Safety Executive, Ian Travers. In his presentation, entitled ‘Corporate Governance - Getting to Grips with Significant Safety Risks’, Ian will share learnings from the major hazards sector which can be read across to the management of risks in other sectors. He will also share insights on how senior executives can focus on business vulnerability.
A different style of seminar is also featured at the event in the form of a drama based presentation called ‘Safety Leadership and Culture’. Delivered by Shaun Curry and Harry Gallagher of Macnaughton McGregor, the session promises to be interactive, practical and effective and the organisers say their style of delivery effects a long-term change in attitude – not just a short term change in behaviour - and helps to build lasting positive cultural change.
Focusing on legal issues and looking back at some of the most significant court cases in the last twelve months will be Kevin Bridges, Partner and Chartered Safety and Health Practitioner, Pinsent Masons LLP. Entitled ‘Health and Safety – Looking Back at some Landmark Judgments’, Kevin’s presentation will focus on the impact of the sentencing council guidelines on the level of fines in health and safety cases and provide an update on Corporate Manslaughter.
Other educational content that addresses, risks across a business is the seminar ‘Putting Risk Control at the Heart of Health and Safety’. Delivered by Helen Devery, Partner and Head of Office at BLM LLP, she states that good safety management techniques build on best practice and that can include the lessons learned from legal claims and prosecutions. In this session, Helen will present on how to use legal risk management techniques in order to improve safety control and incidents.
Slips, trips and falls are a major cause of accidents in the workplace but perhaps are not being given the attention they should according to Mark Thomas, Consultant, with his seminar which takes place on day two of the event. Mark aims to give an overview on key controls to help reduce such accidents within the workplace.
Event Director Tim Else says, “We’ve made sure our educational programme addresses the hottest topics affecting the industry today. We want our visitors to be kept up-to-date with all the news and legislation that could affect their workplace. In addition, this year’s event features an exhibition of which 40% of the companies, trade bodies and training providers are completely new compared to last year giving the repeat visitor access to new information. The event also features a revised and improved layout and the event space has now doubled compared to 2013, resulting in the event covering all of the 5000 sq m available!”
Along with event partners Arco, DuPont and NQA and title sponsor 3M, Health & Safety North 2014 is supported by the British Safety Council and officially endorsed by the International Institute of Risk & Safety Management. To register online visit www.healthandsafetyevents.co.uk.
A new regulation has recently been implemented, laying down the methods of sampling and analysis for the control of levels of dioxins, dioxin-like PCBs and non-dioxin-like PCBs in certain foodstuffs.
This new regulation replaces the Commission Regulation (EU) No. 252/2012.
Analysis of PCBs and Dioxins in Food The Commission Regulation (EU) No. 252/20122 described in detail the methods for sampling and methods of analysis for the official control of dioxins, dioxin-like and non-dioxin-like PCB’s in certain foodstuffs.
It allowed screening methods of analysis with widely acceptable validation and high throughput to be used to identify samples with significant levels of PCDD/Fs and dioxin-like PCBs (preferably selecting samples exceeding action levels and ensuring the selection of samples exceeding maximum levels). The only limitation was that the levels of PCDD/Fs and dioxin-like PCBs in these samples needed to be determined by a confirmatory method of analysis such as High Resolution gas chromatography coupled to high resolution mass spectrometry (GC-HRMS).
This regulation has now been withdrawn and replaced by the Regulation (EU) No. 589/20141 whereby in addition to the gas chromatography/high resolution mass spectrometry (GC-HRMS), due to technical progress and developments, also gas chromatography/tandem mass spectrometry (GC-MS/MS) can be used as a confirmatory method for checking compliance with the maximum level.
Regulation (EU) No 252/2012 has therefore been replaced by the new Regulation No. 589/2014 which allows for the use of GC-MS/MS as an appropriate confirmatory method for checking compliance with the maximum level.
The ML for certain contaminants in foodstuffs are set out in the Commission Regulation (EC) No 1881/20063 of 19 December 2006.