White paper: Oat-based beverages – processing challenges and techniques Our research shows great potential in this category. A range of different consumer trends are currently converging to make oat beverages extremely popular — sustainability, health, vegetarianism, lactose concerns and animal welfare all play a role. Consumed as a morning food supplement or as snacks throughout the day, oat-based products can command prices up to five times that of ordinary milk. Thanks to a wealth of expertise in low acid, aseptic technology and many years of soy production, we have the knowhow to help you succeed in the oat-based beverage category. Our equipment portfolio covers extraction, mixing, UHT treatment, aseptic storage and filling. And we can configure complete lines from product formulation to heat treatment and packaging — all based on your product ambitions and formulations.

The RNGS stability test – a refined method for assessing shelf life stability of RNGS beverages Beverages based on rice, nuts, grains and/or soybeans (RNGS) are among the fastest growing in many markets today and forecasts indicate that growth will be sustained or even increase. This is an exciting product group that involves almost endless possibilities for new formulations and combinations. The RNGS raw materials represent a wide spectrum of characteristics. It is not only hundreds of different ingredients and thousands of different combinations of raw materials that are used. One must also take into account the variations depending on the season, growing conditions, where the crop is grown etc. All in all, this means new challenges for the lab, for example when it comes to assessing shelf life stability of these products. This white paper provides an introduction to the development of an objective method for measuring shelf life stability of RNGS products – the RNGS stability test.​

4 challenges in plant-based frozen dessert – and how to overcome them Have you heard the scoop on plant-based frozen desserts? Plant-based frozen desserts are booming as consumers discover alternatives to conventional ice cream. But creating a product with the right ingredients and the desired texture and mouthfeel demands careful calibration. Read about four common production challenges and how to tackle them. Choosing the right dessert type Finding the best protein source Avoiding viscosity-related quality issues Optimising the freezing process

White paper: Do you need help to navigate the mayonnaise maze? Mayonnaise – it’s simple for consumers to enjoy, but can be challenging to produce at scale. In this white paper, we share our view of the mayonnaise production process, how we measure quality, and how you can adapt and optimize your processes using state-of-the-art equipment. This will in turn lead to optimization of your production costs, trouble-free production scale-ups, and faster development of new products for mayonnaise and other emulsified sauces.

The inside story on heat treatment of particulate food According to our latest research on the processing of food particles, huge improvements can be made in how we process particles. New research findings from Tetra Pak clearly demonstrate how particles affect different heat transfer processes in a heat treatment system – sometimes going against commonly accepted beliefs. The potential benefits to the food processing industry are many: Improved food quality with assured food safety Reduced operating and maintenance costs Reduced environmental footprint​​ Correct design and dimensioning of equipment which reduces installation and commissioning costs, as well as start-up time. Download our white paper to find out more.