Tetra Pak has launched a new, first-of-its-kind low energy processing line for juice, nectar, and still drinks (JNSD) to take beverage processing to a new level of efficiency. The company uses a combination of pasteurization, filtration, and UV Light technology to treat beverages in two separate streams. These are aseptically blended into the final beverage.
Low energy processing line for JNSD
Instead of pasteurizing the whole product volume, the new production line separates water and pasteurizes only the concentrate. Water is treated separately with filtration and UV Light, which requires a lot less energy. In the new JNSD line, customers reduce energy consumption by up to 67%, and water consumption used for cleaning-in-place, sterilization and product change-over is cut up to 50%.
Maria Norlin, subcategory manager JNSD & Other Beverages, Tetra Pak, said, “We realized that we needed to rethink JNSD processing and find a more sustainable solution that at the same time still provides a high level of food safety and quality assurance for our customers. The launch of our new low-energy JNSD processing line, ‘Best Practice Line for JNSD with Aseptic Blending,’ illustrates how we are innovating with traditional processing methods to pursue more sustainable and efficient solutions. Our decision to split the existing JNSD line into two separate processing streams for treatment allows us to offer our customers processing options to help them achieve their climate goals. It enables the industry to contribute to global sustainability efforts.”
“After many years of low growth, we see new opportunities for our customers on the horizon, as people increasingly search for ways to lead a healthier lifestyle. This trend has accelerated during the spread of Covid-19. We hope this new production line can help customers capture the growth opportunities in a more cost-efficient way,” added Norlin.
Tetra Pak food and drink scientists and processing engineers set ambitious goals for rethinking and redesigning the JNSD processing line. In 2019 a white paper was released outlining the production concept presented at the International Fruit and Vegetable Juice Association Technical Workshop in March 2019.
In October 2019 at the Juice Summit, the presentation of the new production concept was recognized with the IFU 2019 Innovation Award.