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A new edition of Tetra Pak’s Orange Book is now available free online.

Alongside the latest technologies and consumer insights, the book points to a recent Tetra Pak study that shows how small the impact of pasteurization is on the levels of vitamin C in orange juice. On average, the process reduces the amount of vitamin C by less than 2 %, the report notes.

Maria Norlin, Juice, Nectars and Still Drinks Sub-category Manager at Tetra Pak said, “Juice remains a significant part of the average consumer diet around the world. Our studies show that pasteurization causes minimal impact on vitamin C retention while securing a safer product with longer shelf life for the consumer. We hope this gives customers the evidence they need to communicate the nutritional values of orange juice with consumers.”

Drawing on the company’s 60 years’ experience in juice processing and its global expertise, the Tetra Pak Orange Book is the only book available that covers the entire orange juice production chain, from quality control of the fruits to regional consumer insights.
The book is free to read http://orangebook.tetrapak.com/.

​From tree to table – the juice journey 
Thanks to its rich taste and wholesome benefits, orange juice is the world’s favourite juice beverage. The Orange Book is your comprehensive guide to orange juice production – from tree to table.

Freshly updated with the latest market data and new illustrations, the Orange Book presents new findings on vitamin C retention and optimized pasteurization temperatures, along with developments in high-pressure processing and cleaning-in-place. It documents significant changes in the juice market and includes up-to-date research on orange juice consumption patterns in key regions.

The book also covers new regulatory standards and examines how online retail trends and grocery outlet diversification impact distribution and packaging requirements.

Read more: http://www.tetrapak.com/about/tetra-pak-orange-book