It takes years of study and research to implement advance innovations in the food processing industry. Much advanced food and beverage processing technology that was unheard of probably a decade back, are being widely used today. There are several inventions in the food and beverage industry that have faced the considerable amount of flack in the past years owing to the related health concerns. But, as the industry is growing at a rapid pace, many new players have into the market with new technology and new ideas.
Let’s have a look at some of the latest food processing technology that has outlived the resistance and started making an impact on the product manufacturers:
High-Pressure Processing Technology
High-pressure processing (HPP) is a cold pasteurization technique by which the product that has already been sealed in the final package is transferred to a vessel before introduced to a high level of isocratic pressure transmitted by water that helps to maintain the product’s freshness, its flavour, and nutrients of the food. This food processing technology helps many food packaging companies to preserve the freshness of food for a long period.
UHT (Ultra High Temperature) Milk
UHT milk is a breakthrough in the food processing and packaging industry. After the introduction of this technology, packaged milk could now be transported to remotest areas without getting spoiled. Let it mountains, desserts or even beaches, packaged milk is now available in the maximum of the remotest areas. The milk is heated by 135 degree Celsius to kill all the bacteria and pathogens present in the milk. UHT technology increases the shelf life of the packaged milk in the cartons and makes it usable for a longer number of days or even months.
Spray Drying Technology
It is a method of producing a dry powder from a liquid or slurry by rapidly drying with a hot gas (temperature ranging from 160° – 205° depending on the product) and this is done by removing the moisture component from the liquid solution (sometimes called an emulsion), and is sprayed through a nozzle into a chamber that simultaneously has hot air being blown into it.
Ingredient handling
The handling of ingredients in powder form has many advantages and has impacted the food processing industry positively. Powder ingredients have the longer shelf life and are smaller, lighter and more convenient to transport and store. This has led to an increase in powder ingredient use. A wide range of ingredients is available in powder form, including starches, fibers, vitamins, proteins, emulsifiers, stabilizers, spices, flavorings, probiotics, milk, and sugar.
The various powder ingredients have very different characteristics, depending on what raw ingredients they are made from, and how they are modified to fit different processing needs and recipes
For more, read here: How Should A Business Choose Food Packaging Options As Per The Customers?
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