What is pasteurisation?
Pasteurisation is a method which maintains the quality and extends the shelf life of your drinks by targeting and reducing harmful bacteria.
The drinks are heated, then cooled, which reduces the risk of bacteria or unwanted fermentation after bottling and canning.
Why do this?
- Expands shelf life – pasteurisation keeps drinks stable, without preservatives. This process deactivates enzymes that can cause texture and flavour changes over time, meaning the drink can have an extended shelf life.
- Maintains quality – allows flavours and ingredients to shine through by keeping the quality, rather than drinks turning flat or over-carbonated, or developing a spoiled taste.
- Targets & reduces harmful bacteria – pasteurising reduces the risk of harmful bacteria that can get into your products via fruit, or during the production process. This ensures food & drink safety standards. Pasteurisation also allows you to control fermentation by targeting the yeast, which can cause extra fermentation after bottling.
There are several factors that influence how effective your pasteurisation method is, including product type, the method used, packaging material, and storage.
Which methods are there?
- Batch pasteurisation (low-temperature long-time) – uses a tank, often used for smaller batches.
- Flash pasteurisation (high-temperature short-time) – rapid heat then quick cooling, common for juices.
- Ultra-high temperature pasteurisation – very high heat for seconds, common for long-life retail products.
- Tunnel pasteurisation – sealed bottles/cans/kegs go through a heated tunnel, common for beer & cider and drinks with carbonation, the drinks are heated after they have been filled.
- In-line pasteurisation – usually part of a production line, drinks are heated before they are filled, commonly used for low & non-alcoholic beverages.
Producers can consider which method would best suit their products by also considering their preparation requirements, quantities, temperature control, timing needs, and storage.
Pasteurisation plays a key role in the brewing industry, not just for alcoholic beverages such as beer and cider, but for juice, low-alcohol and health drinks such as kombucha.
Pasteurising your drinks can lead to consistent and safe products and longer-lasting flavour and quality. Extending shelf life can benefit your brand by reducing waste and widening distribution.
Check out our new in-bottle pasteuriser bundles Or contact our team, who are happy to help.
