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UHT for Plant-Based and Coconut Milk Drinks: Stability After the Heat
UHT (ultra-high temperature) treatment makes a low-acid plant-based or coconut milk drink commercially sterile, but...
Celery Juice Drink in Cans: Acid Balance, Colour and Filling
A celery juice drink in a can is a ready-to-drink beverage built on celery juice,...
Aseptic Bottle Sterilisation: Peroxide, Peracetic Acid and Dry Preform Methods
Aseptic bottle sterilisation is the step that makes a plastic bottle and its closure commercially...
100% Beetroot Juice: NFC, From Concentrate and Blends Explained for Brand Owners
100% beetroot juice is a drink made only from beetroot juice, with no added water,...
Hot-Fill PET Bottles: Heat-Set Resin, Vacuum Panels and Nitrogen Dosing
A hot-fill PET bottle is a plastic bottle designed to be filled with product that...
Pasteurized Carrot Juice: Heat Treatment, Shelf Life and Pack Formats
Pasteurized carrot juice is carrot juice heated for a controlled time and temperature to destroy...
Flash vs Tunnel Pasteurisation: Heat Before the Pack or Inside It
Flash pasteurisation heats a drink in a continuous flow before it is packed, while tunnel...
Organic Cabbage Juice Supply: Sourcing, Pressing and Pasteurization
Organic cabbage juice supply starts with certified cabbage, runs through washing, pressing and heat treatment,...
ESL vs UHT: Extended Shelf Life Is Not Ambient Shelf Life
ESL vs UHT is a comparison between two heat treatments that both extend shelf life...
Cucumber Juice Drink in Cans: Shelf-Stable Formulation and Filling
A cucumber juice drink in cans is a light, refreshing beverage that combines cucumber juice...
LACF Process Filing for Retort and Aseptic Drinks Exported to the US
LACF process filing is the submission that the United States Food and Drug Administration requires...
Bottled Celery Juice: Pasteurization, Packaging and Shelf Life
Bottled celery juice is celery juice that has been heat treated and filled into PET...