Decoding plant-based product development and UHT/HTST processing
Keep up with the latest developments and processing trends in plant-based products like milk, yogurt, and meal replacements.
Demand for high-quality plant-based products is thriving. They are frequently sold as aseptic or extended shelf-life products. However, they present unique challenges to development and UHT/HTST processing. Plant-based products often have higher than average bacterial loads. They also vary widely in their protein, sugar, carbohydrate, and fat content (and sources). Thus, they often burn on and foul quickly, requiring special thermal and homogenization conditions. Given these challenges, researchers and formulators must process these products under realistic production conditions in the lab.
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