BevSource’s Post

What are the real-life success stories that improve the beverage production process? Pall Corporation has collected a series of success stories that illustrate how using its depth filtration solutions can work. db reveals all: https://lnkd.in/emwBhfrP

The food and beverage industry is facing a potential "synthetic color" turning point as consumer groups and regulatory bodies continue to push for transitions to natural ingredients. With a conversion to naturals comes new considerations: is your business prepared? Our team is ready to help with this conversion process and can assist manufacturers with four key factors: https://bit.ly/3BwvcT2

For hygienic industries such as Food and Beverage, precise measurement is crucial to meet requirements, cut costs, reduce waste and enhance product quality. With real-time liquid analysis measurement for fermenting and crystallising processes, you can achieve your goals. Meet the OUSBT66 suspended solids sensor from Endress+Hauser. Find out how this sensor helped Framptons, a plant-based drink manufacturer to avoid product waste and improve quality. https://eh.digital/3ZloCHb #EndressHauserUK #liquidanalysis #FoodandBeverageManufacturing #productquality

Improving Food Quality and Efficiency with Effective Filtration As outlined by ProFood World in their article, “5 Things You Need to Know About Filtration,” filtration systems play a critical role in the food and beverage industry, ensuring water quality and enhancing product safety. Mark Ligon, Marketing Manager at Commercial Filtration Supply, explains the various benefits and considerations for processors who rely on filtered water for tasks such as washing, steaming, and even peeling. Effective filtration improves taste, extends product shelf life, and removes contaminants. For instance, hard water can negatively impact beverages by leaving sediment and affecting taste and color, whereas filtered water ensures smoother textures and better flavors. For produce, submicron filters can extend shelf life by removing harmful microbes and spores without altering taste or ingredients. Read more: https://lnkd.in/ekDKnwUV

For hygienic industries such as Food and Beverage, precise measurement is crucial to meet requirements, cut costs and enhance product quality. With real-time liquid analysis measurement for fermenting and crystallising processes, you can achieve your goals. Meet the OUSBT66 suspended solids sensor from Endress+Hauser. Find out how this sensor helped Framptons, a plant-based drink manufacturer to avoid product waste and improve quality. https://eh.digital/4fMW14K #EndressHauserUK #liquidanalysis #FoodandBeverageManufacturing #productquality

For hygienic industries such as Food and Beverage, precise measurement is crucial to meet requirements, cut costs and enhance product quality. With real-time liquid analysis measurement for fermenting and crystallising processes, you can achieve your goals. Meet the OUSBT66 suspended solids sensor from Endress+Hauser. Find out how this sensor helped Framptons, a plant-based drink manufacturer to avoid product waste and improve quality. https://eh.digital/4ijw26x #EndressHauserUK #liquidanalysis #FoodandBeverageManufacturing #productquality

For hygienic industries such as Food and Beverage, precise measurement is crucial to meet requirements, cut costs and enhance product quality. With real-time liquid analysis measurement for fermenting and crystallising processes, you can achieve your goals. Meet the OUSBT66 suspended solids sensor from Endress+Hauser. Find out how this sensor helped Framptons, a plant-based drink manufacturer to avoid product waste and improve quality. https://eh.digital/3VpChMe #EndressHauserUK #liquidanalysis #FoodandBeverageManufacturing #productquality

Sourdough: More Than Just Sour Often when we think of sourdough, the first thing that comes to mind is a sour taste. But the flavour profile of sourdough is much more complex! The sourness we taste is just one aspect, and it’s scientifically measured using a method called Total Titratable Acidity (TTA). What is TTA? Total Titratable Acidity is a measure of the total amount of acids present in a food sample, in this case, sourdough. Unlike pH, which measures the concentration of hydrogen ions (how acidic or alkaline a substance is), TTA gives us an idea of the overall acid content. This is important as the acids in sourdough contribute to its flavour, texture, and shelf life, however TTA only tells us part of the story - the total amount of acid in the product, and not which acids (or other compounds) are present. So why is TTA Important (or not)? Our customers often ask what the TTA is of our sourdoughs, but what does this really mean? Why are they asking? And why are they looking for high TTA values? The simple answer, the TTA measurement helps to give an indication of the sour notes that could be achieved in a final product. A higher TTA means more acids are present, which typically results in a more pronounced sour taste. But what this TTA value is not telling us is the flavour profile, for example, lactic acid gives yoghurt notes in sourdough, and acetic acid imparts sharper, vinegar-like notes. Moreover, we shouldn’t just focus on this TTA value as sourdough’s flavour is not just about sourness, and consumers aren’t always looking for ‘sour’: when panelled, consumer preferences include roasted, malted and creamy. The flavour of Sourdough is a symphony of various acids and fermentation by-products that create its unique taste profile and Karl De Smedt explains this further in the article below. Perhaps we should take inspiration from other countries and rename sourdough in the UK so as not to give the immediate connotation of ‘sour’. How does Levain (French for Leaven) Masa Madre (Spanish for Mother Dough) or Lievito Madre (Italian for Mother yeast) sound? 🍞 🥖

For hygienic industries such as Food and Beverage, precise measurement is crucial to meet requirements, cut costs and enhance product quality. With real-time liquid analysis measurement for fermenting and crystallising processes, you can achieve your goals. Meet the OUSBT66 suspended solids sensor from Endress+Hauser. Find out how this sensor helped Framptons, a plant-based drink manufacturer to avoid product waste and improve quality. https://eh.digital/3VmzlA4 #EndressHauserUK #liquidanalysis #FoodandBeverageManufacturing #productquality

Hey folks! 🌟 I stumbled upon this super informative article about beverage filtration systems, and I just had to share it with you all. If you're in the beverage industry or just curious about how your favorite drinks are made, this is a must-read. The article dives deep into the different types of filtration systems used in the beverage industry, from microfiltration to ultrafiltration, and even nanofiltration. It's fascinating to see how these technologies ensure that our drinks are safe, tasty, and of the highest quality. One of the things that really caught my eye was the detailed explanation of how each filtration method works. For instance, microfiltration is great for removing bacteria and other microorganisms, while ultrafiltration can remove even smaller particles like proteins and sugars. And then there's nanofiltration, which is used to remove salts and other dissolved substances. It's amazing how each method has its own unique benefits and applications. The article also emphasizes the importance of choosing the right filtration system for your specific needs. Whether you're producing beer, wine, juice, or any other beverage, the right filtration system can make all the difference in the final product. It can affect everything from the taste and clarity to the shelf life and safety of the beverage. So, if you're in the industry, it's crucial to understand these systems and how they can benefit your production process. Another interesting point the article makes is about the environmental impact of different filtration systems. Some methods are more energy-efficient and produce less waste than others, which is something to consider if you're looking to make your production process more sustainable. It's great to see that there are options out there that not only improve the quality of the beverage but also help protect our planet. If you want to learn more about beverage filtration systems and how they can benefit your production process, I highly recommend checking out the full article here: https://lnkd.in/gW8qJG9X #BeverageFiltration #Microfiltration #Ultrafiltration #Nanofiltration #DrinkQuality #BeverageIndustry #SustainableProduction #DrinkSafety #FiltrationTechnology #BeverageProduction