PLANT BASED DAIRY ALTERNATIVES 2022
Yoghurt production is energy-intensive because it
involves a lot of heating and cooling. However there
are ways to minimise this, Tetra Pak helped dairy group
Cremo in Switzerland towards their sustainability goal
with effective processing equipment such as a pasteurizer
that reduces product losses and saves energy,
a separator with minimum energy consumption and a
plate heat exchanger for efficient heat treatment. "We
wanted a single supplier for our processing equipment
and automation and appreciate Tetra Pak’s expertise
in the yoghurt sector" says Frédéric Métrailler, CEO of
Cremo.
Flexibility and cost efficiency are key factors for
success, and this was certainly true for small Swiss
dairy Puracenter’s production site, as the volumes vary
greatly during the year. Carlo Wasescha, Dairy Division
Manager at Puracenter explains: "When you set up a
new production plant, Tetra Pak’s longstanding and international
experience covers quite a lot – and we get
Protein fractionation
is our strength
Plant Proteins – a growing trend
In addition to milk and whey as raw materials, more and more products from plant-based
alternatives are on the focus, such as from potatoes, peas, soy beans or oats, and products
from fermentation processes as well. We provide our experience and know-how from
membrane filtration for the creation of vegan protein sources for the food industry.
For more information: ralf.bruch@alpma.de
Process Technology
► Membrane Filtration
► CreamoProt®
► Milk & Whey Technology
Cheese Technology
Cutting Technology
Packaging Technology
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it from one source".
Meanwhile, when Molkerei Davos planned to build
a new dairy, Tetra Pak’s experience was appreciated.
The interest in health benefits is the reason behind
the boom in "concentrated" products like Greek
yoghurt and quark. These have a thicker consistency
than standard yoghurt and are often rich in protein.
Indeed, protein-enriched fermented dairy products
are one of the fastest-growing areas in the yoghurt
category.
Yoghurt lines also need to be increasingly versatile.
Local varieties increasingly attract global appeal. As
they do so, yoghurt lines need to offer greater flexibility
to support the production of multiple varieties and
support trends such as the shift from traditional fruitbased
products to more vegetable tastes and spices.
The taste, texture and stability of yoghurt are very
sensitive to certain processing steps, so it is crucial
to understand exactly what the producers’ needs
are, both present and future, in order to design the
right solution line. One yoghurt processing challenge
is cost-effective production, this is obtained through
a customised line which allows the producer to make
the most of its raw material and optimise energy consumption.
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