The technology on display at this week's Food Ingredients Europe show in London included the group's latest steam and electric-based ultra-heat treatment (UHT) and High Temperature Short Time (HTST) processors.

With heightened commodity prices pushing processors to boost value by extending shelf life and adding additional qualities to their products, the company hopes to the tap the growing need for innovative processing.

Gerry Quinn, a spokesman for Liquid Technologies, Microthermics' European distributor, told FoodProductionDaily.com that the E-Development UHT/HTST Processor and the S-development UHT/HTST Processor allow manufacturers greater flexibility during the production of dairy and beverage products.

These range from milk-based drinks and juices, to ice cream, puddings and yoghurts.

Both the steam injection heating and the electric-based versions of the processors are designed with either or both tubular and plate heat exchangers.

Source: foodproductiondaily.com