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Exporting HPP Drinks: Cold Chain, Shelf Life on Arrival and Where It Breaks
Exporting high pressure processing (HPP) drinks is a cold-chain business: the product is not shelf-stable,...
Raw Cabbage Juice for Manufacturers: Pasteurized, HPP or Cold-Pressed?
Raw cabbage juice is juice pressed from uncooked cabbage, and a manufacturer who wants to...
Types of Retort for Beverages: Still, Rotary, Water Spray and Steam-Air
A retort is a pressure vessel that heats sealed containers with steam, water or a...
Fresh Cucumber Juice at Scale: Shelf Life, Pasteurization and Packaging
Fresh cucumber juice has a very short life: it starts to lose aroma and colour...
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,...