We examined and explored how we could reconfigure the processing of ingredients while maintaining product safety and shelf-life – and achieve much lower processing costs as a result.
We did this by combining existing technologies – filtration and UV treatment. Our experimentation and innovative equipment and processing parameters yielded extremely satisfying results.
While maintaining product safety and quality, this new juice, nectar and still drinks technology can greatly cut down energy-consuming heat treatments – reducing overall energy costs by about 67%. It also reduces water used in cleaning in place (CIP) and sterilization in place (SIP) by about 50%.