Introducing Hybrid Production Lines for Dairy and Plant-Based Yoghurt

While the production lines for these two types of yoghurt share similarities in appearance, they necessitate distinct processing steps, designs, and parameters due to fundamental differences in ingredients such as proteins, fats, and carbohydrates. These variations affect everything from formulation to the specific microbiological considerations required for safe production.

However, advancements in production technology now make it feasible to operate a single hybrid line that can produce both dairy and plant-based yoghurts. Such hybrid lines offer manufacturers increased flexibility and higher utilization rates. Tetra Pak stands at the forefront of this innovation, providing comprehensive guidance on constructing new hybrid lines or modifying existing ones. This includes the integration or replacement of components, adjustments in processing parameters, ingredient recommendations, and specialized cleaning protocols to manage allergens effectively, ensuring minimal risk of cross-contamination.

Tetra Pak's deep expertise in both dairy and plant-based yoghurt production is encapsulated in our latest white paper, which offers detailed insights into the implementation of hybrid yoghurt production lines. This document is an essential resource for producers looking to expand and innovate within the evolving yoghurt market.

Source: Tetra Pak