Share Germany. The German company Air Up launches a new line of reusable bottles for the European market. Manufactured in collaboration with Eastman Tritan Renew, it aims to eliminate sing-use plastic waste. The bottles are made with certifi recycl content using Eastman’s molecular recycling technology . Which breaks down difficult-to-recycle plastic waste into its molecular components to create new polymers. The reusable bottle system replaces flavor beverages widely available in single-use. Share Currently, a tren in food and bever packa design is the of gastronomic illustration . An art form that combines visual appeal with the irresistible promise of a delicious culinary experience. The interference that illustration in the food industry is a particular phenomenon. A popular concept to define this type of food heritage is
Bottles that will innovate the hydration market
Plastic bottl while providing a satisfying drin experience air upis the worl first refilla drink system with retronasal odor in which tap water is flavor solely Job Function Email Database through odor In a statement, the company highlight that in the new bottl a flavor pod with natural aromas is plac in the mouthpiece and as water is drunk from the straw, the flavor air is simultaneous aspirat and reach the olfactory center. In short, it giv a sensation of a cherry or a lime when you are only . visual appeal with the irresistible promise of a delicious culinary experience. The interference that illustration has in the food industry is a particular phenomenon. Since he has traced his own path with multiple expressions that illustration demonstrates today. A popular concept to define this type of food heritage is the so-called gastronomic.
Unflavored water
The bottle is lightweight, impact resistant and in two siz Photo Air Up Be sure to see They promote the circular economy with rPET bottl In these bottl a flavor CG Leads capsule with natural aromas is plac in the mouthpiece As consumer drink water from the straw, the flavor air is simultaneou in and reach the olfactory center. “In short, we think we taste cherry.