White papers

Plant-based ice cream

Plant-based frozen desserts are a future delight

Plant-based frozen desserts are booming and becoming mainstream products. Our expertise in dairy and plant-based can lead you into a new product world.

Food applications prepared food, milk, JNSD plant-based beverage

Heating technology guide

How can heat exchangers and other heating technology ensure the right shelf life for an increasing variety of products? We’ll help you make the right choice.

three glass with plant-based yoghurt-style toped with granola, strawberry, kiwi and cherries

Plant-based yoghurt-style products

Plant-based products are on a roll. They’re popular with customers but difficult to perfect. Download our white paper and learn more.

Connected data

Harnessing data for profitable sustainability

Consumers today are demanding more sustainable products, whilst shareholders are also pushing organisations for higher profit margins. Couple this balancing act with a shift in consumption trends, driven by the Covid-19 pandemic, food and drink manufacturers have been forced to pivot quickly

Orange Juice and bagel on wooden tray

Use less energy with optimized high acid pasteurization

Use less energy and retain quality with optimized high acid pasteurization. Download our white paper and learn how.

Man eating breakfast and drinking juice

Preservation technologies for liquid food

Heat treatment has been used on an industrial scale for over a hundred years to preserve food for human consumption, extend shelf life and secure food safety

A guide to reducing long-term costs in food production

Guide to reducing long-term costs in food production

Considering the total cost of investment (TCO) before you invest in equipment for production of prepared food products can save you a huge amount of money.

Cream cheese bowl and bread

White paper: Spreadable cheese quality – ingredients

Cream cheese, processed cheese or recombined cheese, this white paper covers the best methods for achieving the underlying structural changes – and what makes a

Oat-based beverage

Processing core technologies for intelligent customization

Oat-based beverages are winning increased popularity. As a useful starting point for producers entering this segment, we have identified the main challenges

Woman in lab

Optimised milk homogenization

Sign up for our white paper and find out how new homogenization technologies can make dairy operations more cost-effective, flexible and sustainable.

Frontiers of learning

Frontiers of learning

Insights how people learn, new and emerging training technologies and advice how to improve the training and development of food and beverage production staff

Yoghurt in jars from above

Clean-label yoghurt: what you need to know

Consumers are increasingly aware of the ingredients in the food. Our white paper gives an introduction to “clean label” yoghurt made with fewer additives.

Tetra Top with mountain view

Understanding ambient yoghurt – challenges, opportunities

Ambient yoghurt do not need to be chilled, and are either eaten with a spoon (often with added fruit), or drunk directly from the package

Yoghurt and blueberries

Introducing clean label yoghurt

Consumers are increasingly aware of and concerned about the ingredients in the food they consume and express a desire to see a reduced number of additives


Cheese technology guide

The Cheese technology guide is an easy to use resource for industrial cheesemaking. It provides a helpful overview of the bacis productions processes.

Intelligent packaging

Frontiers of intelligent package

By giving every package a unique code and combining this with the intelligent use of data captured throughout the value chain, you can transform your packaging

Industry 4.0 food safety and quality

Technical paper: Industry 4.0: Food safety & quality

Industry 4.0 is helping manufactures improve food safety & quality. Discover new ways of meeting increasing demands from consumers, retailers, regulators and sh

Industry 4.0 improve productivity

Technical paper: Industry 4.0: Productivity

Industry 4.0 is helping food and beverage manufacturers improve their productivity by improving throughput and utilizing customers’ existing equipment.

Tetra Pak operator, control panel filling machine

Technical paper: Industry 4.0: Flexibility

Industry 4.0 is helping food and beverage manufactures respond to the need to be more flexible by improving their forecasting, develop more responsive product p

Unlock the value of connectivity by starting small

Industry 4.0: Dream big, start small

Industry 4.0 and connectivity is transforming the food and beverage industry. Get started on your Industry 4.0 journey.

Orange juice

Redefining JNSD line with filtration and UV

Reduce overall energy costs by up to 67% and water usage by about 50% with our new juice, nectar and still drinks technology.

Tetra Prisma Aseptic

The secrets of successful NPD in the Food supplement & Nutrition category

Consumers are demanding specialized nutrition and greater convenience. This trend means you have a huge opportunity to develop attractive new products

Girls with sunglasses smiling

Packaging up millennial success

By examining the needs that characterize millennials, we can demonstrate how brands can optimise their products and packaging to meet these needs.

Elsebeth Baungaard and Per Henrik Hansen

Ice cream production with large inclusions

White paper about extruded ice cream products with large inclusions.


Powder dissolution through new eyes

A research project funded by Tetra Pak has provided new knowledge and changed an old truth about what determines how a powder dissolves.


Navigating the mayonnaise maze

The world’s chefs have been practising on mayonnaise, and it shows. Wherever it travels in the world, it is adapted for different consumer preferences for taste

Milk flowing

Extended run time for milk pasteurizers

Tetra Pak’s new assessment methodology now allows extended running time for milk pasteurizers, while maintaining food quality.


Optimize mixing process and food quality using CFD

​Most applications in the food industry include mixing. In order to achieve the desired product quality, the whole volume of product should be optimally mixed

Orange juice

Vitamin C retention in orange juice production

Vitamin C is a key quality factor for orange juice so the amount of vitamin C that is retained after processing and packaging is of key interest..

Milk splashing

Cleaning parameter changes increase uptime in UHT plants

A recent Tetra Pak backed research project has investigated how to achieve the fastest, most effective method for cleaning UHT dairy processing equipment.

Nuts and beans

Beverages based on rice, nuts, grains, soybeans

Beverages based on rice, nuts, grains and/or soybeans (RNGS) are among the fastest growing in many markets today. View/download white paper

Food with particles

Heat treatment of particulate foods

White paper and video: Our latest research on processing and heat treatment of particulate foods.

Water splash

Cleaning in place for food safety, product quality

Cleaning in place, or CIP, refers to all those mechanical and chemical systems that are necessary to prepare equipment for food processing

Milk splash

Raw milk quality's impact on UHT dairy products

The Tetra Pak Milk Quality Handbook a booklet for dairy management and those responsible for quality management how to improve the quality of UHT dairy products

A man eating a mayonnaise sandwich

Guide to mayonnaise production essentials

Mayonnaise is one of the world’s most popular and versatile condiment sauces, but all mayonnaise producers face the same challenge.

Soy drink and soy beans on a table

Whole soya beverages - a new production method

Using the latest mixing and homogenization technology in a new way, full-fibre soya beverages can now be produced using a new commercial production method.

A girl spreading mayonnaise on a sandwich

How to achieve high-quality mayonnaise

What is “quality” when it comes to mayonnaise, and how do you achieve it?