How Pasteurization Safeguards Herbal & Floral Drinks for Today’s Market

By -

“How Pasteurization Safeguards Herbal
& Floral Drinks for Today’s Market”
Article Release for Brewmasters and Beverage Makers,
sponsored by PRO Engineering / Manufacturing Inc.

Article Excerpt:
“ Botanical-infused beverages—those featuring herbs, flowers, and plant-based ingredients like lavender, hibiscus, chamomile, or rosemary—are rapidly redefining the beverage market. Positioned at the crossroads of wellness, flavor innovation, and functional benefits, these drinks have surged in popularity among consumers seeking health-conscious alternatives with artisanal flair. 

However, incorporating natural botanicals introduces microbial risks, making pasteurization a critical step in ensuring safety, shelf life, and regulatory compliance.

Whether you are a startup crafting small-batch elixirs or an established brand scaling operations, understanding the pasteurization process—and choosing the right equipment—can make or break your success. 

This guide explores the rise of botanical-infused drinks and why tunnel and batch pasteurization by PRO Engineering / Manufacturing Inc. are essential tools for beverage manufacturers…”

Click Here for the full article:
https://prowm.com/pasteurization/botanical-beverage-pasteurization-guide-lavender-lemonade-chamomile-sparkling-tea-hibiscus-cooler-tea-tunnel-batch/

Call or click here to have our experts answer any questions you have or give you a quote on a customized pasteurizer to fit your needs:
https://prowm.com/request-pro-engineering-manufacturing-tunnel-pasteurizer-info/two/

Check out the latest industry news and trends:
https://prowm.com/latest-industry-news/

PRO Engineering / Manufacturing Inc.
11175 W Heather Ave., Milwaukee, WI 53224
414-362-1500
sales@prowm.com
https://prowm.com

Tunnel Pasteurizers:
https://prowm.com/tunnel-pasteurizers/

Batch Pasteurizers:
https://prowm.com/tunnel-pasteurizers/

Tunnel Pasteurizer Retrofit Services:
https://prowm.com/re-engineering-refurbishment/

Resources:
https://s3.amazonaws.com/slstacks/prowm/id.html

Previous Post:
https://www.linkedin.com/feed/update/urn:li:activity:7363933362123649024

 

#beerindustry #hardseltzernews #hardseltzer #beverageindustry #beernews #alcoholindustry #brewery #craftbrewery #craftbeers #tunnelpasteurization #batchpasteurization #cider #beveragetrends #batchprocessing

 

Popular posts from this blog

A BASIC GUIDE TO PURCHASING AND USING TUNNEL PASTEURIZERS

By -
Image
  By   Edward A. Michalski   CEO   PRO Engineering/Manufacturing, Inc.   Tunnel pasteurizers are efficient and effective machines that are available in numerous sizes. The food and beverage industries use them to kill microbes, stop fermentation and in general, provide shelf stability.  These machines are subject to significant heat variations, caustic cleaning chemicals, steam, water, huge mechanical stresses and in many applications, broken bottles.  PRO Engineering/Manufacturing, Inc. has been maintaining, repairing and re-engineering tunnel pasteurizers for over four decades. PRO designs and builds our own tunnel pasteurizers and refurbishes competitor’s machines.  There are different types of tunnel pasteurizers classified by the mechanism that moves the pasteurized product through the tunnel.   Walking Beam   This is an older configuration that employs alternating strips, pick...
Read more

TUNNEL PASTEURIZATION PROCESS FOR BREWMASTERS & THEIR BEER

By -
Image
  Authored By   Jaime Jurado Pasteurization is an important unit operation in beer processing that inactivates the spoilage microorganisms present in beer thereby extending its shelf life. Pasteurization is the reduction of microorganisms by heating to a limited temperature and holding at that temperature such that there will be minimum effect on physical stability and flavor and a maximum extension of biological stability.    When the effect of pasteurization on the microbiological and sensory quality of white grape juice and wine was investigated by a UC Davis team, heat treatment of less than 3 Pasteurization Units (PUs = minutes at 60°C or equivalent) was sufficient to reduce 10 6  cells/mL of  Saccharomyces cerevisiae  and  Hansenula   anomala  added to Chenin blanc juice to an undetectable level (1).  Most brewers in the world pasteurize beer, including many craft breweries.  The organisms which cause the most difficulty in the bre...
Read more

VIDEO: “IMPROVE TASTE & PRODUCTION OF CRAFT BEERS WITH PRO ENGINEERING / MANUFACTURING Inc.”

By -
Image
  By   Edward A. Michalski   CEO   PRO Engineering/Manufacturing, Inc.   Short Video of Article Release for Brewmasters & Beverage Makers by   Edward A. Michalski,   CEO of PRO Engineering / Manufacturing Inc. Video Excerpt: “ Craft brewers take pride in the unique flavors of their brews and rightly so. They work hard to get that special taste. Craft brewers have shied away from pasteurization due to the mistaken belief that pasteurizing changes the taste of beer, when in fact, pasteurization preserves the taste. A general rule of thumb is that pasteurizing a brew will age it three days in terms of quality and taste. The optimal step in pasteurizing is to monitor the Pasteurization Units or P.U.s, in the process with the use of a P.U. monitor. For over 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. …” Video Link: https://lnkd.in/e4VyF_Yq For mor...
Read more