White papers

Connected data

Harnessing data to make sustainability profitable for your business

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.

A guide to reducing long-term costs in food production

A 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, process & technology

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

White paper: Oat-based beverages – strategies & processing challenges​

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

Optimized milk homogenization – new methods for achieving longer shelf life

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 and 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

Cheeses

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

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.

Unlock the value of connectivity and increase production flexibility

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

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.

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

Orange juice

Redefining JNSD beverage line architecture 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 examing 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

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.

Mayonnaise

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

Consumption milk pasteurizers can be run much longer than 8 hours

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

Ketchup

Optimize your mixing process and food quality by 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..

Ice cream sandwich

Inspiration for your ​​​​next ice cream product

This summer, we asked people around the world to get creative and send us their freshest ideas for ice-cream. Read the report with the winning ideas

Milk splashing

Cleaning parameter changes can 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.

CIP equipment

White paper: Beverage CIP (Cleaning in Place)

Our experience indicates that a CIP process can be reduced and optimized for individual beverages, since juice, nectar, still drinks and carbonated soft drinks

Nuts and beans

Beverages based on rice, nuts, grains and soybeans

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

Cracking the code

The inside story on 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 to secure food safety and 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

Learning how raw milk quality affects your 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