The vegetable beverage field is spreading globally very quickly. The market requirement is growing continuously, both for the consumers tendency towards a “green” food and to an increasing development and sensitization to food intolerances. Over the years F&P has successfully studied the process for the production of numerous vegetable drinks and by-products based on: rice, oat, soy, almond, spelt, quinoa, coconut, etc. which represent a valid alternative to milk products. Each one of these raw materials present specific problems and solutions related to the plant, equipment and the ingredient selection that, if faced in a professional and knowledgable way, can generate very interesting products for the actual market.
- Study and development of customized production plants, of heat treatment and packaging equipment
- Evaluation and revamping of existing plants
- Troubleshooting and revamping of existing plants
- Start-up and follow-up of plant and equipment
- Scale-up of pilot plants
- Development of new products
- Recipe balancing
- Selection of raw materials and ingredients
- Definition of procedures and timings for preparation and processing
- Evaluation of final results both for stability and structure
- Product labelling
- Nutritional tables and ingredient lists
- Wrong final consistency of the beverage
- Synaeresis in the final product
- Sandiness in the drink
- Fat separation on the surface
- Bad or absent flavours
- Insufficient productive yield
- Lack of sterility of the final product