Today, beverage companies are faced with crucial choices that will determine their future growth potential; choices that will determine not only what position they will occupy in the market but also how to strategically occupy the position. Innovation, in this context, plays a decisive role as the driving force of development that enables companies to stand out from the crowd.
What consumers will look for?
Macro-trends in beverage consumption seem to indicate that consumers are more inclined towards innovative products with high added-value and with a high degree of service. At the same time however, the entire distribution chain is selecting industrial partners both as standard suppliers and as co-packers for private brand (or private label) products. These two types of orientation lead to different results: the reactivity and the capability of inventing vs. the capability of becoming the cost leader. The point of arrival is different, but the means used to reach the end is the same: technological innovation.
"Safety is a primary value that cannot be compromised."
The beverage (and food) market, is constantly exposed to critical issues in terms of product safety and on this point consumers are adamant: safety is a primary value that cannot be compromised. As such, the technology of the future in the beverage sector must deliver flexibility and innovation without compromising safety in any way.
Emerging product categories, such as functional beverages and ’ready meal beverages’, have highly specific process requirements which may mark an important opportunity for the beverage firms to differentiate. Functional beverages, defined as beverages fortified with health-promoting additives, like ‘vitamin-enriched’ products, are an emerging field in food & beverage science due to their increasing popularity with health-conscious consumers and the ability of marketers to create new interest in existing products. Ready meal beverages are a new range of nutrition-rich products, which can be used as a meal substitute. Breakfast on the go with cereal–based, high protein content products, or mid-afternoon snacks with fruit-bites-based juices, are examples of ready meal beverages that are a very interesting growing trend on the market.

İçindekiler tablosu
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Introduction
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1.Markets, opportunities, a comparison of the technologies
- 1.1. “High acid” and “Low acid” beverages
- 1.2. Juices and Nectars
- 1.3. Sport Drinks
- 1.4. Tea and infusions
- 1.5. Functional Beverages
- 1.6. Milk-based products
- 1.6.1. UHT Milk
- 1.7. Historical perspective: Evolution of the technology from the Roman era to our day and age
- 1.7.1. "Aseptic" technology in the Roman era
- 1.7.2. The Roman "filling, capping and storage process"
- 1.8. Technologies to meet market demand
- 1.8.1. Use of preservatives
- 1.8.2. Hot fill
- 1.8.3. Ultra-clean filling
- 1.8.4. Aseptic Filling
- 1.8.5. Aseptic Blow Filling
- 1.9. Advantages and disadvantages of containers for beverages
- 1.9.1. Glass
- 1.9.2. Polylaminate carton
- 1.9.3. PET
- 1.9.4. HDPE
- 1.9.5. Cans
- 1.9.6. Pouches
- 1.10. Caps, closures, fitments
- 2.The right direction of sustainability
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3.Thermal treatment for product
- 3.1. Heat Exchangers for Liquid Products
- 3.1.1. Plate Heat Exchanger
- 3.1.2. Single Tube Heat Exchanger
- 3.1.3. Multi Tube Heat Exchanger
- 3.1.4. Triple Tube Heat Exchanger
- 3.1.5. Spiral Tube Heat Exchangers
- 3.1.6. Scraped Surface Heat Exchangers
- 3.2. Indirect and Direct Heating
- 3.3. Direct Heating UHT and ESL Designs
- 3.3.1. Direct Injection
- 3.3.2. Direct infusion
- 3.4. The best heat exchanger for your application
- 3.4.1. Heat Damage to food
- 3.4.2. System Selection Criteria
- 3.5. Conclusions
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4.Understanding aseptic filling technology
- 4.1. Aseptic technology: an integrated system, not a series of connected machines.
- 4.2. Structure of an aseptic filling line
- 4.2.1. Sterilization
- 4.2.2. Container sterilization
- 4.3. Treatment of containers
- 4.3.1. Peroxyacetic Acid (POAA or PAA)
- 4.3.2. H2O2
- 4.4. PAA WET container sterilization
- 4.5. PAA vapour container sterilization
- 4.6. H2O2 CHP container sterilization
- 4.7. H2O2 VHP container sterilization
- 4.8. Preform sterilization technology
- 4.8.1. CHP sterilization
- 4.8.2. VHP sterilization
- 4.9. Cap sterilization technology
- 4.9.1. PAA spray sterilization
- 4.10. PAA immersion sterilization
- 4.10.1. CHP sterilization
- 4.10.2. VHP sterilization
- 4.10.3. Pre-sterilized caps handling
- 4.11. Energy-based sterilization without chemicals
- 4.11.1. UV light sterilization
- 4.11.2. Pulsed light sterilization
- 4.11.3. Ionizing radiation Sterilization
- 4.11.4. Electron beam sterilization
- 4.12. Aseptic Filling
- 4.12.1. Volumetric electronic filling
- 4.12.2. Weight filling
- 4.12.3. Other filling technologies
- 4.13. Capping
- 4.14. Bottle handling
- 4.15. Ancillary process equipment
- 4.15.1. Sterilizing solution production
- 4.16. Sterile water production
- 4.16.1. Utilities and fluids handling
- 4.16.2. CIP, SIP, COP, SOP
- 4.16.3. Integration of ancillary process units
- 4.16.4. Piping
- 4.16.5. Simplification of line handling
- 4.16.6. Radiation-based fluids sterilization
- 4.17. Line automation
- 5.Your new Aseptic Line
- 6.Good maintenance: the best way to preserve the value of the investment
- 7.Improved safety: for the product, for operators and for the environment
- 8.Aseptic filling and FDA
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9.Sell Aseptic to sell "more" and sell "better"
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10.The Future of Aseptic
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Conclusions
- Addendum