Plant-Based Formulator’s Guide: Indirect Pasteurization & Sterilization

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Consumers are demanding an ever-growing range of plant-based products. Milks and drinks are just the tip of the plant-based iceberg. Meal replacements, ice creams, puddings, sauces, and even cultured products like yogurts are increasingly popular.

Plant-based products must be sterilized or pasteurized prior to sale. However, while in high demand, they are notably more delicate than their dairy-based counterparts. Processing can dramatically change their flavor, viscosity, texture, color, and even nutrient content. This makes process selection critical, and underscores the importance of using lab-scale commercial style processes in the development of plant-based products.

Webinar Details

Which process is right for your plant-based products? Pasteurization? Extended Shelf-Life (ESL)? Hot-Fill? Aseptic? We will look at:

• Pros and cons of common processes
• Effects of these processes on Plant-Based Products
• Should you homogenize? Where, how, and why?
• Considerations for choosing the best process for your plant-based products

We will also discuss some emerging common trends, providing valuable insights for your product development. We can’t wait to see you there!

Presentation:  This webinar will be facilitated by David M. Miles, Executive Vice-President at MicroThermics, Inc and will last approximately 30-minutes followed by 30-minute Q&A