{"1"=>[{:key=>"1a", :value=>"2"}, {:key=>"1b", :value=>"14"}], "2"=>[{:key=>"2a", :value=>"3"}, {:key=>"2b", :value=>"8"}], "3"=>[{:key=>"3a", :value=>"4"}, {:key=>"3b", :value=>"5"}, {:key=>"3c", :value=>"6"}, {:key=>"3d", :value=>"7"}], "4"=>[{:key=>"4a", :value=>"4a"}, {:key=>"4b", :value=>"4b"}, {:key=>"4c", :value=>"4c"}], "5"=>[{:key=>"5a", :value=>"5a"}, {:key=>"5b", :value=>"5b"}, {:key=>"5c", :value=>"5c"}], "6"=>[{:key=>"6a", :value=>"6a"}, {:key=>"6b", :value=>"6b"}, {:key=>"6c", :value=>"6c"}], "7"=>[{:key=>"7a", :value=>"7a"}, {:key=>"7b", :value=>"7b"}], "8"=>[{:key=>"8a", :value=>"9"}, {:key=>"8b", :value=>"13"}], "9"=>[{:key=>"9a", :value=>"10"}, {:key=>"9b", :value=>"16"}, {:key=>"9c", :value=>"17"}], "10"=>[{:key=>"10a", :value=>"11"}, {:key=>"10b", :value=>"12"}, {:key=>"10c", :value=>"10c"}], "11"=>[{:key=>"11a", :value=>"11a"}, {:key=>"11b", :value=>"11b"}, {:key=>"11c", :value=>"11c"}, {:key=>"11d", :value=>"11d"}, {:key=>"11e", :value=>"11e"}], "12"=>[{:key=>"12a", :value=>"12a"}, {:key=>"12b", :value=>"12b"}, {:key=>"12c", :value=>"12c"}], "13"=>[{:key=>"13a", :value=>"13a"}, {:key=>"13b", :value=>"13b"}, {:key=>"13c", :value=>"13c"}, {:key=>"13d", :value=>"13d"}], "14"=>[{:key=>"14a", :value=>"15"}, {:key=>"14b", :value=>"14b"}], "15"=>[{:key=>"15a", :value=>"15a"}, {:key=>"15b", :value=>"15b"}], "16"=>[{:key=>"16a", :value=>"16a"}, {:key=>"16b", :value=>"16b"}], "17"=>[{:key=>"17a", :value=>"17a"}, {:key=>"17b", :value=>"17b"}]}
{"1"=>"Do you produce ambient or chilled products?", "2"=>"Do you want to improve your operations or broaden your portfolio?", "3"=>"What is your main priority?", "4"=>"Efficiency in what sense?", "5"=>"Sustainability in what sense?", "6"=>"Product quality in what sense?", "7"=>"Flexibility in what sense?", "8"=>"In which segment?", "9"=>"What type of product?", "10"=>"What type of milk?", "11"=>"Choose one of the following", "12"=>"Choose one of the following", "13"=>"What type of product?", "14"=>"Why do you want to look at Ambient dairy and dairy alternatives production?", "15"=>"In what segment?", "16"=>"High or low viscosity?", "17"=>"High or low viscosity?"}
{"1"=>[{"1a"=>"Ambient"}, {"1b"=>"Chilled"}], "2"=>[{"2a"=>"Operations"}, {"2b"=>"Broaden portfolio"}], "3"=>[{"3a"=>"Efficiency"}, {"3b"=>"Sustainability"}, {"3c"=>"Product quality"}, {"3d"=>"Flexibility"}], "4"=>[{"4a"=>"Low product losses"}, {"4b"=>"Low operational costs"}, {"4c"=>"Productivity"}], "5"=>[{"5a"=>"Product losses"}, {"5b"=>"Water savings"}, {"5c"=>"Energy savings"}], "6"=>[{"6a"=>"Treatment"}, {"6b"=>"Taste"}, {"6c"=>"Shelflife"}], "7"=>[{"7a"=>"Buffer"}, {"7b"=>"Variable capacity"}], "8"=>[{"8a"=>"Dairy based"}, {"8b"=>"Plant based"}], "9"=>[{"9a"=>"Milk"}, {"9b"=>"Desserts"}, {"9c"=>"Smooth soups and sauces"}], "10"=>[{"10a"=>"Value added"}, {"10b"=>"Premium product"}, {"10c"=>"Blended products / DIP"}], "11"=>[{"11a"=>"Lactose free"}, {"11b"=>"Enriched"}, {"11c"=>"Flavour"}, {"11d"=>"Functional"}, {"11e"=>"Kids/toddlers"}], "12"=>[{"12a"=>"Sugar-free but still sweet"}, {"12b"=>"Flavour"}, {"12c"=>"UHT"}], "13"=>[{"13a"=>"Oat Drink"}, {"13b"=>"Soy Drink"}, {"13c"=>"Pea Drink"}, {"13d"=>"Rice Drink"}], "14"=>[{"14a"=>"Broaden your portfolio"}, {"14b"=>"Improve sustainability"}], "15"=>[{"15a"=>"Ambient Dairy"}, {"15b"=>"Plant Based"}], "16"=>[{"16a"=>"Low viscosity"}, {"16b"=>"High viscosity"}], "17"=>[{"17a"=>"Low viscosity"}, {"17b"=>"High viscosity"}]}
{"1a"=>"Translation missing: en.questionary.results.1a", "1b"=>"Translation missing: en.questionary.results.1b", "2a"=>"Translation missing: en.questionary.results.2a", "2b"=>"Translation missing: en.questionary.results.2b", "3a"=>"Translation missing: en.questionary.results.3a", "3b"=>"Translation missing: en.questionary.results.3b", "3c"=>"Translation missing: en.questionary.results.3c", "3d"=>"Translation missing: en.questionary.results.3d", "4a"=>"There are several things you can do to minimize losses during UHT production. We’re happy to help if you find any of these suitable for your line. Here are some ideas: <h3>Product recovery</h3> You can collect the mix phases – the water and product blend caused when filling and emptying the system – in a separate tank and use it in other parts of the production. The untreated product that is in the machine in the event of a failure can be collected here to be processed later instead of thrown away. <h3>Mix phase-tuning</h3> By detecting the exact time and concentration of the mix phases, you can set up the machine to change route to maximize your amount of processed product and minimize your losses. <h3>OneStep</h3> With our OneStep technology you can achieve magnificent results: less preparation and cleaning-in-place, less maintenance, a smaller footprint and lower product losses. <br><br>Want to talk more about how you can reduce your product losses? ", "4b"=>"Your goal is to lower your operational cost. You can achieve great results by reducing your energy consumption, which can be done in a number of ways. Here are some ideas: <h3>Energy recovery</h3> Many processing steps are about changing the temperature of the product. These all require energy. There are huge gains from utilizing the energy in the product in other parts of the process, instead of consuming new energy. You can – for example – use a hot liquid that needs to be cooled to preheat unprocessed product. Or use warm cooling water to preheat cold water on its way to the steam boiler, thus reducing the energy required to turn this water into steam. <h3>Optimization pressure in homogenizers</h3> The pressure applied to the product is closely connected to the energy required in the homogenizer. The pressure is also linked to the product’s shelf life, together with numerous other factors such as homogenizer speed, package design etc. If you make ESL products, it is possible that you do not need the high pressure you are currently using to achieve the shelf life your products require. By evaluating the product and its shelf life you can find the most suitable homogenization pressure for the required shelf life with the least energy used. <br><br>Want to talk more about how you can reduce your operational costs?", "4c"=>"If you want to improve productivity, there are numerous factors you can look into and improve. Here are some examples of what we can help you with. <h3>CIP optimization</h3> Clean units are crucial in UHT production. On the other hand, excessive cleaning is wasteful, consuming lots of detergents, water, energy and time. The need for cleaning is depending on several factors, but mainly what product you produce, and for how long you produce it. To optimize cleaning, you can create individual CIP programs for different products, or use Intelli CIP 2.0 to have it done automatically. <h3>Aseptic Intermediate Clean (AIC)</h3> AIC is a short intermediate cleaning program with maintained production temperature that removes most of the fouling built up during your production without losing your aseptic condition. This allows you to continue your production without going through a complete CIP cycle and re-sterilization. It dramatically reduces the time you need to clean in relation to the time you can produce. <h3>Aseptic tank</h3> With one of our fully automated aseptic tanks between your sterilizer and your filling machine, you have a place to store your product in case of a filling machine stop. In addition, the aseptic tank makes your system less dependent on both the sterilizer and the filling machine running problem-free 100% of the time. It will also give you higher quality. Without it, you’ll have some degree of recirculating which means processing parts of the product twice. Furthermore, an aseptic tank increases your flexibility when it comes to production planning, since the filling machine and sterilizer can operate slightly out of sync. It also opens the possibility to run your filling machine continuously during an aseptic CIP of your sterilizer, giving you much longer uptime. Variable capacity Sometimes your filling capacity is not corresponding to the maximum production capacity of your sterilizer. Instead of turning your sterilizer on and off in production you can lower its capacity. This can either be done during an ongoing production run or by modifying the setup of the machine before starting sterilization. The product quality (heat load) is affected in various degree depending on what way you choose. <br><br>Want to talk more about how you can improve your productivity?", "5a"=>"There are several things that can be done to minimize losses during UHT production. We’re happy to help if you find any of these suitable for your line. Here are some ideas: <h3>Product recovery</h3> You can collect the mix phases – the water and product blend caused when filling and emptying the system – in a separate tank and use it in other parts of the production. The untreated product that is in the machine in the event of a failure can be collected here to be processed later instead of thrown away. <h3>Mix phase-tuning</h3> By detecting the exact time and concentration of the mix phases, you can set up the machine to change route to maximize your amount of processed product and minimize your losses. <h3>OneStep</h3> With our OneStep technology you can achieve magnificent results: less preparation and cleaning-in-place, less maintenance, a smaller footprint and lower product losses. <br><br>Want to talk more about how you can reduce your product losses?", "5b"=>"There are several things that can be done to save water during UHT production. We’re happy to help if you find any of these suitable for your line. Here are some ideas: <h3>OneStep</h3> With OneStep technology, you save a lot of water per produced amount of product. You only need one unit instead of two to sterilize and clean. No storage tanks need to be rinsed and cleaned between pasteurization and UHT. <h3>Continuous vs Batch</h3> In general, a process line with continuous production delivers a higher quality outcome than a batch system. And it does so at a lower cost for both operation and hardware. Continuous production cuts product losses and CIP requirements, and prevents incorrect dosing of ingredients. Labour costs are also minimised, thanks to manual sampling, lab analyses and tank adjustments. <h3>Water recovery</h3> There is an increased focus on water – a key resource in food processing. High quality water normally goes to waste in the process, but there are essentially two things that can be done to save water. The first is to reduce the amount you use by, for example, using a water plug instead of a full rinse in-between CIP cycles. Another possibility is to treat the water. If it has been contaminated with, for example, product residues during production, you can treat it with various types of filters. <h3>Product recovery</h3> Your recovered product can be treated in a filtration solution. This ensures you do not just increase the concentration of the product to be used in your production. The water used here can be used as process water elsewhere in your plant as well. So, the contaminated water and product losses that normally go into the drain and add to your environmental load, can result in processable product and process water instead. <br><br>Want to talk more about how you can reduce your water consumption?", "5c"=>"There are several things that can be done to save energy during UHT production. We’re happy to help if you find any of these suitable for your line. Here are some ideas: <h3>OneStep technology</h3> Thanks to our ground-breaking technology, a streamlined process can cut product losses, minimize energy and water consumption and reduce effluent load compared to conventional UHT solutions. This is the result of fewer process steps and smaller hold-up volumes in the line. <h3>Product-to-product regeneration (P2P)</h3> Since all energy transition results in losses, the most effective kind of regeneration (to heat or cool one process step with the already processed product) is to do so without transferring the energy into a media. Wherever applicable, the best solution is to use your processed product as media in our heat exchangers. Our plate and tubular heat exchanger are especially designed for P2P regeneration. <h3>Energy recovery</h3> Many processing steps are about changing the temperature of the product. These all require energy. Much is gained from utilizing the energy in the product in other parts of the process, instead of consuming new energy. You can – for example – use a hot liquid that needs to be cooled to preheat unprocessed product. Or use warm cooling water to preheat cold water on its way to the steam boiler, thus reducing the energy required to turn this water into steam. <h3>Optimization pressure in homogenizers</h3> The pressure applied to the product is closely connected to the energy required in the homogenizer. The pressure is also linked to the product’s shelf life, together with numerous other factors such as homogenizer speed, package design etc. If you make ESL products, it is possible that you do not need the high pressure you are currently using to achieve the shelf life your products require. By evaluating the product and its shelf life you can find the most suitable homogenization pressure for the required shelf life with the least energy used. <br><br>Want to talk more about how you can reduce your energy consumption?", "6a"=>"If you want to produce a premium product with less heat load, we can upgrade your unit with a Direct Heating Modul (DHM). The installation of a complete DHM turns your Indirect UHT unit into a Direct UHT unit. This gives you the possibility to run both Indirect and Direct UHT treatments on your products in the same plant. <br><br>Want to talk more about how you can upgrade your Indirect UHT unit?", "6b"=>"There are several things that can be done to improve the taste of UHT products. We’re happy to help if you find any of these suitable for your line. Here are some ideas: <h3>F0 Control</h3> The killing efficiency is a result of combining temperature and time in the holding cell. We can calculate this on the fly in the UHT unit. For example, if the unit is running on a lower capacity than nominal, the longer holding time results in extra heat load. We can compensate for the extra holding time by reducing the temperature. This results in a more consistent product quality. <h3>Deaerator</h3> The deaerator removes undissolved or dissolved air in the product. Depending on product and configuration of the heating unit, the deaerator can improve areas such as product stability, viscosity, running conditions for the homogenizer and separation efficiency. It also reduces fouling and bad flavours – ie, a deodorization effect – and shortens the fermentation time. <h3>Aseptic tank</h3> With one of our fully automated aseptic tanks between your sterilizer and your filling machine, you get higher quality. Without an aseptic tank, there will be some degree of recirculating, which means parts of your product will be processed twice. <br><br>Want to talk more about how you can improve your product’s taste?", "6c"=>"Here’s what you can do to improve shelf life of UHT products. We’re happy to help if you find this suitable for your line! <h3>Optimization pressure in homogenizers</h3> The pressure applied to the product is closely connected to the energy required in the homogenizer. The pressure is also linked to the product’s shelf life, together with numerous other factors such as homogenizer speed, package design etc. If you make ESL products, it is possible that you do not need the high pressure you are currently using to achieve the shelf life your products require. By evaluating the product and its shelf life you can find the most suitable homogenization pressure for the required shelf life with the least energy used. <br><br>Want to talk more about how you can improve your product’s shelf life?", "7a"=>"There are several things that can be done to add flexibility. We’re happy to help – here are some ideas: <h3>Aseptic tank</h3> With one of our fully automated aseptic tanks between your sterilizer and your filling machine, you have a place to store your product in case of a filling machine stop. In addition, the aseptic tank makes your system less dependent on both the sterilizer and the filling machine running problem-free 100% of the time. It will also give you higher quality. Without it, you’ll have some degree of recirculating which means processing the product twice. Furthermore, an aseptic tank increases your flexibility when it comes to production planning, since the filling machine and sterilizer can operate slightly out of sync. It also opens the possibility to run your filling machine continuously during an aseptic CIP of your sterilizer, giving you much longer uptime. <h3>Aseptic line flexibility</h3> If you run multiple products in multiple sterilizers via a group of aseptic tanks to several filling machines, and you want to have a high level of flexibility in your plant, this is the solution for you. It allows you to change filling machine under aseptic conditions and do CIP of any object independently. You can also queue tanks for uninterrupted production, maximize your uptime and minimize product losses for complex production scenarios. <br><br>Want to talk more about how you can improve your plant’s flexibility?", "7b"=>"Here are some ideas on how you can improve your plant’s flexibility: Sometimes your filling capacity is not corresponding to the maximum production capacity of your sterilizer. Instead of turning your sterilizer on and off in production, you can lower its capacity. This can either be done during an ongoing production run or by modifying the setup of the machine before starting sterilization. The product quality (heat load) is affected to various degrees, depending on what way you choose. <h3>Step 1 (Option 2.12.2)</h3> The most simple and flexible way to do this is to split your final heater and bypass one of the sections when running on reduced capacity. This way you limit the amount of time the product is exposed to hot water. The time the product spend in the final heater is nevertheless the same and the effect is limited. This setup allows you to switch between capacities within the same production session. Cleaning and sterilization is not required to change capacity. <h3>Step 2 (Option 2.12.2 + 2.12.9)</h3> The solution above can improve product quality if combined with F0 control since the longer holding tube can be compensated with a lower temperature. This will benefit heat load in the holding tube, as well as reducing the heat load in the heater itself. Flexibility is maintained. <h3>Step 3 (Option 2.12.4)</h3> If you prioritize product quality higher than capacity changes on the fly, it is possible to split your final heater on the product side as well as on the media side. In combination with an alternate holding tube this will give you the best product quality for your reduced capacity. The downside is that you need to decide what capacity to use prior to sterilisation. If the reduced capacity is used, there is no possibility to increase without stopping, cleaning, and re-sterilizing. If you run a setup with different filling machines and package sizes and plan for a reduced capacity, this is the best choice. <h3>CIP optimization</h3> Clean units are crucial in UHT production. On the other hand, excessive cleaning is wasteful, consuming lots of detergents, water, energy, and time. The need for cleaning is depending on several factors, but mainly what product you produce, and for how long you produce it. To optimize cleaning, you can create individual CIP programs for different products, or use Intelli CIP 2.0 to have it done automatically. <h3>Aseptic Intermediate Clean (AIC)</h3> AIC is a short intermediate cleaning program with maintained production temperature that removes most of the fouling built up during your production without losing your aseptic condition. This allows you to continue your production without going through a complete CIP cycle and re-sterilization. It dramatically reduces the time you need to clean in relation to the time you can produce. <br><br>Want to talk more about how you can improve your plant’s flexibility?", "8a"=>"Translation missing: en.questionary.results.8a", "8b"=>"Translation missing: en.questionary.results.8b", "9a"=>"Translation missing: en.questionary.results.9a", "9b"=>"Translation missing: en.questionary.results.9b", "9c"=>"Translation missing: en.questionary.results.9c", "10a"=>"Translation missing: en.questionary.results.10a", "10b"=>"Translation missing: en.questionary.results.10b", "10c"=>"Lactic acid drink, LAD, is usually prepared from a milk source such as whole milk powder, sugar, water and an acid, such as lactic acid. The protein content of a LAD is normally in the range 0.6-1.0 g/100ml. The LAD can be plain or flavoured. It can also be value-added with fortification of a functional ingredient. The main markets for lactic acid drinks are the Eastern part of the world and Africa. <h3>Mixing</h3> Water is heated to 55°C and metered into a batch vacuum high shear mixer, such as the Tetra Pak High Shear mixer – a machine that enables efficient, fast and repeatable mixing. All ingredients except the acids are added into a part of the water. Inline blending of LAD concentrate and water The warm LAD concentrate is fed from the concentrate tank to a blending equipment such as the high-precision Tetra Pak In-line Blender where the LAD concentrate is continuously diluted with cold water (5-10°C). <h3>Cooling/h3> After blending, the diluted mix is cooled down further, to about 15°C (maximum 20°C). A temperature above 20°C might induce problems when acidifying the product downstream. <h3>Inline blending of acids</h3> After dilution and cooling, the mix is acidified by addition of acids such as citric acid and lactic acid. An inline blending unit is positioned directly after the blending point. Its purpose is to force blending of the acid and mix, speed up the pH drop and quickly get an even acid concentration. <br><br>Want to talk more about blended products?", "11a"=>"Here are some ideas on how you can expand your portfolio with low lactose products. <h3>Low lactose ESL milk</h3> This is mainly applicable if you have a chilled distribution chain and want to market a product that is closer to pasteurized milk – but has a longer shelf life. We rebuild the holding cell of your Direct UHT unit to reduce the heat load. Non-aseptic filling machines can be utilized to fill the product since there is no requirement for aseptic packaging. <h3>Low lactose UHT milk</h3> The lactase dosed by our highly efficient Aseptic Dosing unit breaks up the lactose into glucose and galactose, thereby reducing the lactose content and increasing the natural sweetness of the milk. Aseptic dosing is used to add a component to the product that is heat sensitive. It should not be exposed to the heat treatment. <h3>Low lactose non-sweetened chocolate milk </h3> The sweetening effect from the lactase dosing is used to make a sweet-tasting chocolate milk without adding sugar. Using our mixing station, you make a concentrated slurry of the other ingredients in a smaller tank. This slurry is then fed into the milk as it is being processed, thereby reducing the need for preparing batches of unprocessed chocolate milk in large storage tanks in the mixing area. This also enables production of white milk first. You can then just change the packaging material and start feeding in slurry to have a product change “on the fly”. The slurry is introduced in the main product stream with the high-precision Tetra Pak In-line Blender. <br><br>Want to talk more about low lactose products?", "11b"=>"Use our aseptic dosing unit to add heat sensitive ingredients (typically vitamins) after the heat treatment. The rapid and reliable Tetra Pak High Shear Mixer is used to make a concentrated slurry of other powder-based non-heat sensitive and bulkier ingredients (minerals etc) in a smaller tank. This slurry is then fed into the milk as it is being processed, thereby reducing the need for preparing batches of unprocessed product in large storage tanks in the mixing area. The slurry is introduced in the main product stream with the high-precision Tetra Pak In-line Blender. <br><br>Want to talk more about enriched products?", "11c"=>"The rapid and reliable Tetra Pak High Shear Mixer is used to make a concentrated slurry of powder-based non-heat sensitive and bulkier ingredients (proteins, flavours etc) in a smaller tank. This slurry is then fed into the milk as it is being processed, thereby reducing the need for preparing batches of unprocessed product in large storage tanks in the mixing area. The slurry is introduced in the main product stream with the high-precision Tetra Pak In-line Blender. <br><br>Want to talk more about sports drinks and other flavoured products?", "11d"=>"The rapid and reliable Tetra Pak High Shear Mixer is used to make a concentrated slurry of powder-based non-heat sensitive and bulkier ingredients (proteins, flavours etc) in a smaller tank. This slurry is then fed into the milk as it is being processed, thereby reducing the need for preparing batches of unprocessed product in large storage tanks in the mixing area. The slurry is introduced in the main product stream with the high-precision Tetra Pak In-line Blender. <br><br>Want to talk more about sports drinks and other functional products?", "11e"=>"Use our aseptic dosing unit to add heat sensitive ingredients (typically vitamins and flavour substances) after the heat treatment. The rapid and reliable Tetra Pak High Shear Mixer is used to make a concentrated slurry of other powder-based non-heat sensitive and bulkier ingredients (minerals, other flavours etc) in a smaller tank. This slurry is then fed into the milk as it is being processed, thereby reducing the need for preparing batches of unprocessed product in large storage tanks in the mixing area. The slurry is introduced in the main product stream with the high-precision Tetra Pak In-line Blender. <br><br>Want to talk more about immunity-boosting products?", "12a"=>"The sweetening effect from the lactase dosing through the Tetra Pak Aseptic Dosing unit is used to make a sweet-tasting chocolate milk without adding sugar. The rapid and reliable Tetra Pak High Shear Mixer is used to make a concentrated slurry of the other ingredients in a smaller tank. This slurry is then fed into the milk as it is being processed, thereby reducing the need for preparing batches of unprocessed chocolate milk in large storage tanks in the mixing area. This also enables production of white milk first. You can then just change the packaging material and start feeding in slurry to have a product change “on the fly”. The slurry is introduced in the main product stream with the high-precision Tetra Pak In-line Blender. <br><br>Want to talk more about low lactose, non-sweetened products?", "12b"=>"Use our aseptic dosing unit to add heat sensitive ingredients (typically vitamins and flavour substances) after the heat treatment. The rapid and reliable Tetra Pak High Shear Mixer is used to make a concentrated slurry of other powder-based non-heat sensitive and bulkier ingredients (minerals, other flavours etc) in a smaller tank. This slurry is then fed into the milk as it is being processed, thereby reducing the need for preparing batches of unprocessed product in large storage tanks in the mixing area. The slurry is introduced in the main product stream with the high-precision Tetra Pak In-line Blender. <br><br>Want to talk more about ingredient addition?", "12c"=>"To run UHT cream on a unit that is designed for UHT milk, you typically need the possibility to add different types of stabilizers and emulsifiers for stability and texture. Your Plate Heat Exchanger and pumps might need to be rebuilt to cover for the cream’s high sensitivity to shear in certain temperature ranges. Normally a heat exchanger designed for milk will run on about ½ capacity for cream. This is to limit the velocity in the pipes and potential shear in pumps. <br><br>Want to talk more about how to switch to UHT cream?", "13a"=>"Plant-based beverage production is still a new area. To use a line that is designed for UHT milk, you need to add different types of equipment. But exactly what you need to do depends on your current setup and the product you want to produce. There are no off-the-shelf solutions.<br><br> The type of raw material you choose to use naturally affects what equipment you need. For example, whole oat kernels are inexpensive, but requires an investment in oat grinding and facilities for enzyme treatment, fibre separation and high shear mixing. On the other end of the raw material scale, oat compounds – a ready-made liquid concentrate – are more expensive but require less investments and entail lower operational costs.<br><br> For oat compound solutions, you can add the highly efficient Tetra Pak Mixing station, where the oat compound is typically mixed with water, calcium, oil, and salt to get the right mouthfeel. The heat exchanger’s heating area may have to be expanded to get the right heating profile. In combination with adding control and capacity in the hot water circuit, this aims to achieve a gentler heat treatment with a lower ΔT to minimise fouling.<br><br> Furthermore, the homogenizer needs to be upgraded to be able to handle abrasive products such as oats. This also prolongs the lifetime of the homogenizer. To improve end-product texture, the heating module and the homogenizer are upgraded to aseptic homogenization. <br><br> If you want to base your beverage on another raw material than oat, you may need other equipment. As an example, for soya, you can use the Tetra Pak® Extraction unit for flavour flexibility. <br><br>Want to explore this exciting and fast-growing area further? Get in touch with us to discuss your ideas!", "13b"=>"Plant-based beverage production is still a new area. To use a line that is designed for UHT milk, you need to add different types of equipment. But exactly what you need to do depends on your current setup and the product you want to produce. There are no off-the-shelf solutions.<br><br> The type of raw material you choose to use naturally affects what equipment you need. For example, whole oat kernels are inexpensive, but requires an investment in oat grinding and facilities for enzyme treatment, fibre separation and high shear mixing. On the other end of the raw material scale, oat compounds – a ready-made liquid concentrate – are more expensive but require less investments and entail lower operational costs.<br><br> For oat compound solutions, you can add the highly efficient Tetra Pak Mixing station, where the oat compound is typically mixed with water, calcium, oil, and salt to get the right mouthfeel. The heat exchanger’s heating area may have to be expanded to get the right heating profile. In combination with adding control and capacity in the hot water circuit, this aims to achieve a gentler heat treatment with a lower ΔT to minimise fouling.<br><br> Furthermore, the homogenizer needs to be upgraded to be able to handle abrasive products such as oats. This also prolongs the lifetime of the homogenizer. To improve end-product texture, the heating module and the homogenizer are upgraded to aseptic homogenization. If you want to base your beverage on another raw material than oat, you may need other equipment. As an example, for soya, you can use the Tetra Pak® Extraction unit for flavour flexibility. <br><br>Want to explore this exciting and fast-growing area further? Get in touch with us to discuss your ideas!", "13c"=>"Plant-based beverage production is still a new area. To use a line that is designed for UHT milk, you need to add different types of equipment. But exactly what you need to do depends on your current setup and the product you want to produce. There are no off-the-shelf solutions.<br><br> The type of raw material you choose to use naturally affects what equipment you need. For example, whole oat kernels are inexpensive, but requires an investment in oat grinding and facilities for enzyme treatment, fibre separation and high shear mixing. On the other end of the raw material scale, oat compounds – a ready-made liquid concentrate – are more expensive but require less investments and entail lower operational costs.<br><br> For oat compound solutions, you can add the highly efficient Tetra Pak Mixing station, where the oat compound is typically mixed with water, calcium, oil, and salt to get the right mouthfeel. The heat exchanger’s heating area may have to be expanded to get the right heating profile. In combination with adding control and capacity in the hot water circuit, this aims to achieve a gentler heat treatment with a lower ΔT to minimise fouling.<br><br> Furthermore, the homogenizer needs to be upgraded to be able to handle abrasive products such as oats. This also prolongs the lifetime of the homogenizer. To improve end-product texture, the heating module and the homogenizer are upgraded to aseptic homogenization. <br><br> If you want to base your beverage on another raw material than oat, you may need other equipment. As an example, for soya, you can use the Tetra Pak® Extraction unit for flavour flexibility. <br><br>Want to explore this exciting and fast-growing area further? Get in touch with us to discuss your ideas!", "13d"=>"Plant-based beverage production is still a new area. To use a line that is designed for UHT milk, you need to add different types of equipment. But exactly what you need to do depends on your current setup and the product you want to produce. There are no off-the-shelf solutions.<br> The type of raw material you choose to use naturally affects what equipment you need. For example, whole oat kernels are inexpensive, but requires an investment in oat grinding and facilities for enzyme treatment, fibre separation and high shear mixing. On the other end of the raw material scale, oat compounds – a ready-made liquid concentrate – are more expensive but require less investments and entail lower operational costs.<br><br> For oat compound solutions, you can add the highly efficient Tetra Pak Mixing station, where the oat compound is typically mixed with water, calcium, oil, and salt to get the right mouthfeel. The heat exchanger’s heating area may have to be expanded to get the right heating profile. In combination with adding control and capacity in the hot water circuit, this aims to achieve a gentler heat treatment with a lower ΔT to minimise fouling.<br><br> Furthermore, the homogenizer needs to be upgraded to be able to handle abrasive products such as oats. This also prolongs the lifetime of the homogenizer. To improve end-product texture, the heating module and the homogenizer are upgraded to aseptic homogenization. If you want to base your beverage on another raw material than oat, you may need other equipment. As an example, for soya, you can use the Tetra Pak® Extraction unit for flavour flexibility. <br><br>Want to explore this exciting and fast-growing area further? Get in touch with us to discuss your ideas!", "14a"=>"Translation missing: en.questionary.results.14a", "14b"=>"UHT technology can help you reduce your environmental impact. It allows for easier distribution and storage, as the product doesn’t have to be chilled. This is great in countries where it is difficult to maintain a fully functional cold chain. It also means you consume less energy consumption and, in return, your carbon footprint becomes smaller. And the fact that modern systems and our UHT units are energy-efficient contributes nicely to your bottom line, too. <br><br> UHT technology allows for more efficient production planning with larger batches, as the product can be stored for longer. The long shelf life aligns very well with the e-commerce trend, and it helps reduce food waste, both in the dairy and as a result of less returns and claims.<br><br> In addition to packaging or processing equipment solutions, Tetra Pak also offers marketing services that help you all throughout the entire product development journey – from problem identification, concept creation to prototype development and commercial formulation. <br><br>Want to talk more about how UHT can help reduce your environmental impact?", "15a"=>"Ambient liquid milk accounts for 22% of white milk consumption. So if you are looking to expand your portfolio into the energy and fitness segments, immunity-boosting beverages with vitamins and minerals, products with less sugar and/or lactose or plant-based beverages – then our ambient solutions may just be a perfect fit. <br><br> UHT technology allows for more efficient production planning with larger batches, as the product can be stored for longer. Furthermore, UHT enables a wider portfolio of end-products and allows for easier distribution and storage, as the product doesn’t have to be chilled. The long shelf life aligns very well with the e-commerce trend, and the lower product waste reduces your environmental impact. <br><br> In addition to packaging or processing equipment solutions, Tetra Pak also offers marketing services that help you all throughout the entire product development journey – from problem identification, concept creation to prototype development and commercial formulation. <br><br> <br><br>Want to talk more about ambient dairy possibilities?", "15b"=>"The plant-based product category is growing fast. In Europe and North America, experts predict double-digit growth in the coming years. This rising popularity is due to three major and interacting trends – a combination of health concerns, sustainability and an increased urge for different sources of nutrition. <br><br> So if you are looking to expand your portfolio into plant-based beverages – then our ambient solutions may just be a perfect fit. <br><br> UHT technology allows for more efficient production planning with larger batches, as the product can be stored for longer. Furthermore, UHT enables a wider portfolio of end-products and allows for easier distribution and storage, as the product doesn’t have to be chilled. The long shelf life aligns very well with the e-commerce trend, and the lower product waste reduces your environmental impact. <br><br> In addition to packaging or processing equipment solutions, Tetra Pak also offers marketing services that help you all throughout the entire product development journey – from problem identification, concept creation to prototype development and commercial formulation. <br><br>Want to talk more about plant-based possibilities?", "16a"=>"The fast and efficient Tetra Pak High Shear Mixer is used to prepare the product by mixing milk with powder-based ingredients and sugar. The heat exchanger is rebuilt to deliver the higher heat load required by the increased viscosity. Pumps might need modification or replacement for viscosity reasons, as well as sensitivity to shear as in UHT cream. <br><br>Want to talk more about desserts?", "16b"=>"The fast and efficient Tetra Pak High Shear Mixer is used to prepare the product by mixing milk with powder-based ingredients and sugar. Your heat exchanger is rebuilt to deliver the higher heat load required by the increased viscosity. Pumps might need modification or replacement for viscosity reasons, as well as sensitivity to shear as in UHT cream. <br><br>Want to talk more about high viscosity products?", "17a"=>"The fast and efficient Tetra Pak High Shear Mixer is used to prepare the product by mixing milk with powder-based ingredients and sugar. The heat exchanger is rebuilt to deliver the higher heat load required by the increased viscosity. Pumps might need modification or replacement for viscosity reasons, as well as sensitivity to shear as in UHT cream. <br><br>Want to talk more about soups and sauces?", "17b"=>"The fast and efficient Tetra Pak High Shear Mixer is used to prepare the product by mixing milk with powder-based ingredients and sugar. Your heat exchanger is rebuilt to deliver the higher heat load required by the increased viscosity. Pumps might need modification or replacement for viscosity reasons, as well as sensitivity to shear as in UHT cream. <br><br>Want to talk more about high viscosity products?"}
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