Now here in the US, I haven’t exactly heard people singing the praises for UHT. Also, in Europe, many people don’t have the mega-sized refrigerators that are so common here in the US so having one less thing to refrigerate is pretty convenient.Īpparently Europeans are fine with the idea of warm, shelf-stable milk, and since it is a rather practical choice that is the majority of what consumers purchase there. Just think of the cost savings if refrigeration is not required after production, during delivery, or once it arrives to the store – not to mention the extended shelf life. Producers and retailers – and even some consumers – think UHT milk is the greatest thing since sliced bread. So which type of pasteurization is the better choice? Well, it depends on who you ask and what your criteria is… Compare this to other milk here in the US, which is typically High Temperature Short Time Pasteurized (minus the “ultra” and shortened to HTST) indicating it has been heated to 165☏ for 15 seconds. UHT stands for Ultra High-Temperature Pasteurization (also referred to as Ultra Pasteurization or UP) and means that milk is heated to about 280 degrees F for 2 seconds, which kills more bacteria (both good and bad) than traditional pasteurization therefore giving the milk a much longer shelf life before it spoils. UHT milk can last for several months in this type of packaging without spoiling…at least until you open it at which point the shelf life does shorten and it does need to be stored in the fridge. Just like the pictured Organic Valley “Single Serve” milk boxes, almost all European milk is UHT and put into what is called aseptic (i.e. in Foodservice Industry.Why is it that these small individual sized organic milk containers in the US aren’t sold cold? If you haven’t already noticed almost all the commercialized organic milk options here in the US are Ultra High-Temperature Pasteurized (UHT) – which is actually the same process widely used in Europe – but that still doesn’t answer why some versions are refrigerated and some aren’t. It’s certainly a dream come true for distributors, suppliers, and those consumers who are looking for real milk in their café beverages.įor more foodservice industry trends, visit the Houston’s Blog. With important innovations in product packaging, dairy milk can now join plant-based alternative milk in our customers’ warehouses. These varieties are also packaged in aseptic containers for long shelf life and no refrigeration required. Houston’s carries specially formulated “barista” editions of Almond Breeze and Plant Oat, which stand up well to the steaming process for eye-catching latte art and microfoam production on par with real dairy milk. Oatmilk had a banner year in 2020, with sales exploding by 317% over its prior year. In 2019, sales of almond milk grew to $1.3 billion, representing 250% growth since 2010, per Nielsen. Almond Breeze almond milk and Plant Oat oatmilk are two trusted brands which align with the proven growth trend of plant-based product demand within the café industry. Hood produces offerings in the non-dairy alternative milk category as well. True to their roots, Hood remains a family-owned operation today. Lactaid is produced by HP Hood, a family-owned dairy company that can trace its roots all the way back to 1846, when Harvey Perley Hood set up shop in Charlestown, Massachusetts. Aseptic containers ensure a safe product, reduce waste due to spoilage, and save money on the bottom line as refrigeration (and its associated expenses) is not required. While the demand for non-dairy alternative milks has skyrocketed over the past few years, there remains a large segment of consumers who do want their lattes, frappes, and chai made with real dairy milk.Īseptic packaging is the distributor and operator’s dream come true in meeting that demand. It’s no surprise that the category is surging. It is estimated that the aseptic packaged segment of the dairy industry will reach sales near $25 billion by the year 2024. Packaging technology has progressed enough to ensure safe unrefrigerated storage of dairy milk. While plant-based alternative milks have been sealed in aseptic packages for years, it’s only recently that real dairy milk has been given the same treatment. Lactaid packed in aseptic containers does not require refrigeration until opened, and has a shelf life of 9 months. For Houston’s position as a nationwide distributor to café and restaurant suppliers, the primary advantage is that Lactaid is now available in shelf-stable packaging. With high retail brand-recognition, Lactaid is well known to consumers as being a lactose-free milk option, which may be more digestion-friendly compared to traditional dairy milk. In January 2022, Houston’s introduced Lactaid shelf-stable dairy milks into our portfolio of offerings.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |