Beverage brands and fillers and dairy processors are always seeking process technology that cuts costs, shortens treatment times and preservative use, extends shelf life and improves product quality for consumers.
Beverage and Dairy Treatment 2014 explores process technologies including aseptic, ESL and hot filling to HPP, comparing the pros and cons each on a cost/benefit basis in terms of CAPEX, OPEX – including the demands of line cleaning, packaging treatment, energy use, line speed, scalability and staff training.
Independent experts will assess the performance and prospects for each technology and its all-important packaging impact against the backdrop of ‘hot’ or high-performing global beverage and liquid dairy categories.
Products benefiting from recent technologies include RTD teas, functional waters, added-value beverages with fruit pieces, ‘purer’ fruit and vegetable juices, while added-value dairy drinks are carving out a lucrative niche.
Our online event will explore these complex issues to provide you with the answers you need – that must-read message in a bottle – whether you’re a brand keen to choose the right technology, a filler planning a new line investment or a processing and packaging supplier keeping step with market trends.
High Pressure Processing for Beverages - by Avure Technologies
Errol Raghubeer - Avure, Tim Hunter - Avure
High Pressure Processing (HPP) offers tremendous safety and shelf-life extension advantages for juices and other...
Bottling solution for Liquid dairy products - by GEA Process Engineering Inc.
Luigi Baiocchi - GEA Procomac S.p.A., Marco Bruno - GEA Procomac S.p.A., Paolo Ventrelli - GEA Procomac S.p.A., Silvia Armanetti - GEA Procomac S.p.A.
GEA Procomac has developed a new range of fillers for the dairy industry. The technology...