Friday, June 20, 2008


A fermented alcoholic beverage brewed from malt and flavored with hops.
A fermented beverage brewed by traditional methods that is then dealcoholized so that the finished product contains no more than 0.5 percent alcohol.
A carbonated beverage produced by a method in which the fermentation process is either circumvented or altered, resulting in a finished product having an alcohol content of no more than 0.01 percent.


An alcoholic beverage made by distillation rather than by fermentation.
A rich broth resulting from the prolonged cooking of meat or vegetables, especially greens. Also called pot liquor.

Whisky (or) whiskey

Whisky (or whiskey) refers to a broad category of distilled beverages that are distilled from fermented grain mash and aged in wooden casks (generally oak). Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn).It is always Scotch and Canadian whisky (plural: whiskies), but Irish and American whiskey (whiskeys).


An alcoholic liquor distilled from wine or fermented fruit juice.


Wine is a beverage made of the fermented juice of any of various kinds of grapes, usually containing from 10 to 15 percent alcohol by volume.

Wine is traditionally bottled in glass bottles but several wine producers have found the advantages of using carton packages.


Fermentation of milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its texture and taste. In most countries, a product may be called yoghurt only if live bacteria is present in the final product.
Some other examples of cultured milk products are traditional sour milk such as kefir, laban and filmjölk.

We supply a complete range of flexible packaging for yoghurt and yoghurt-based drinks. Our Tetra Top packages are used to pack yoghurt in a variety of sizes and shapes by producers in many countries.


Cream is composed of the higher-butterfat layer skimmed from the top of milk before homogenisation. In un-homogenised milk the lighter fat rises to the top over time.
In industrial production, this process is accelerated by using centrifuges or separators. In many countries, cream is sold in several grades depending on the total butterfat content.
We have processing and packaging solutions for all different types of cream, both for fat content and for chilled distribution, ESL (Extended Shelf Life) or UHT (Ultra High Temperature) treated, i.e. non-chilled distribution.
Processing cream includes pasteurisation, separation, standardisation and homogenisation. Cream can then be packed using our filling systems.

Liquid dairy products

Adding health to people and profitsAs people put more emphasis on a healthy lifestyle, liquid dairy products such as flavoured and cultured milk, drinkable yoghurt and cream are all becoming more attractive to consumers. The segment is gaining a larger market share year-on-year, bringing excellent opportunities to dairy producers.

UHT or Pasteurised milk?

The pasteurisation process involves heating milk to 72-75 degrees Celsius with a holding time of 15-20 seconds before it is cooled. Along with correct cooling, pasteurisation will supply milk with longer shelf life. With proper chilled distribution, pasteurised milk has a shelf life of 5-15 days.
Using UHT treatment, liquid food products are exposed to brief, intense heating to temperatures in the range of 135 to 140 degrees Celsius. UHT treatment is a continuous process which takes place in a closed system that prevents the product from being contaminated by airborne micro-organisms.
The product passes through heating and cooling stages in quick succession. Aseptic filling is an integral part of the process that avoids re-infection. The end result is a product that can be conserved for around six months without refrigeration.


The consumption of white milk is expected to increase over the next few years, with many interesting new opportunities arising in the milk sector.
One example is the growing popularity of milk where value is added through enrichment, flavours or removal of lactose. These products are commonly found on sale alongside more traditional types of milk.

Soy drinks

The soybean is considered a complete food because it contains protein, carbohydrates and fat, as well as an impressive array of vitamins and minerals including iron, phosphorus, magnesium, thiamine, riboflavin and niacin.
Soy-based food comes in many varieties, from liquids such as soy milk and soy sauce to solids such as soy bean curd and noodles. Lately, people in the West see soy as a health food and as an alternative to cow milk.
Processing soy drinks includes soy extraction, formulation, and homogenisation. We have developed a system for processing of soy known as Tetra Alwin Soy 10. Clean soya beans are fed into a grinder where hot water is added. This inactivates the enzymes, giving soya a low beany taste.
We can then use aseptic dosing to refine the product regarding flavours, probiotics etc. The soy drink can then be put in packages using our filling systems, protecting and preserving the product.

Grain milk

Grain milk is a milk substitute made from fermented grain or flour. Grain milk can be made from oats, spelt, rice, rye, einkorn wheat or quinoa.
Grain milk looks like cows’ milk, but it has lower protein and higher carbohydrate content. It is low in saturated fat and contains no lactose.
Rice, grain and seed drinks are often flavoured and fortified with vitamins and minerals.

Rice milk

Rice milk is processed from the rice grain. It is usually made from brown rice and is often unsweetened. Most rice milk gets its sweetness from a natural enzymatic process that divides carbohydrates into sugars, especially glucose.
Rice milk contains more carbohydrates compared to cow's milk, but it does not contain significant amounts of calcium or protein, and no cholesterol or lactose.

Rice, grain and seed drinks

We have complete processing and packaging solutions to help you put all different types of rice, grain and seed drinks on the menu.
Rice, grain and seed drinks are lactose free alternatives to dairy products and milk. They bring a nutritious and healthy alternative to people who are lactose intolerant.

Juice & Nectar

These are the drinks of choice for people who want to pop a sports drink at the gym, quench thirst at the skate park, or share when hanging around with friends. The still drinks market alone is worth over 100 billion litres a year and growing at around 4%.
Juice is naturally contained in fruit or vegetables. It is prepared by mechanically squeezing or macerating fresh fruits or vegetables. Juice is always 100 % fruit juice.
Nectar is also made from fruit or vegetables but with a 25-99 % juice content and usually with added sugar. Still drinks contain 0-24 % juice content in fruit, vegetable or other flavours.
We have a complete range of both processing and packaging solutions for juice, nectar and still drinks in our product portfolio.

Carbonated soft drinks

The basic elements in carbonated soft drinks are sugar, water and flavouring. Manufacturing carbonated soft drinks can be divided into the following sub-processes: preparation of sugar solutions, water deaeration, blending and mixing of flavours and concentrates, carbonation and then packaging.

Water is de-aired to avoid reactions that destroy the aromatic substances (oxidation). If the drink is to be carbonated, water is 'impregnated' with carbon dioxide. It is chilled and carbon dioxide is dissolved in the water under high pressure. It is important that all the air has been removed otherwise the drink will froth over when the package is opened.


Water is the most important liquid in the world. We wouldn’t exist without it. Water is also one of the world’s most popular drinks and there are lots of different types: still, carbonated, mineral, flavoured, baby-waters and others. This segment is growing fast and it is considered a healthy alternative to soft drinks and other beverages. Properly packaged water is the key to keeping it tasting fresh and safe.