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The heart of your food and beverage production

Our processing components can be integrated into any processing line solution, each component contains unique technology to help your line perform at its best.




Oat-based beverages – processing challenges & techniques​​

Oat-based beverages formulations are winning increased popularity among consumers. A number of consumer trends and interests coincide to make this product category extremely popular. But oat-based beverage production is still a new area, and there are no off-the-shelf solutions for oat-based beverages.


Case study: How a dairy solved the problem of excessive creaming

Creaming was threatening to disrupt dairy company’s production and lead to loss of business. Troubleshooting succeeded in identifying and solving the causes, leading to improved product stability.


Achieve longer shelf life and save energy with optimized milk homogenization

Download our white paper today to learn how new homogenization technologies can make your dairy operation more cost-effective, flexible and sustainable.


The joy of soy: homogenization challenges and solutions

Soya-based beverages are a growing market segment but present certain challenges when it comes to homogenization. What do you need to bear in mind when choosing a homogenizer for soya milk and related drinks? Sign up to download our useful “Piston challenges and solutions” analysis.



Five reasons to choose an airtight separator

Modern separators are of two types: semi-open and closed (or airtight). Download the infographic to read about the five key ways an airtight separator could benefit your business.


The basics of centrifuge separation in 1 minute

Learn the basics of separation and separators for dairy and juice applications in our short film.


A new level of centrifugal separation

Thanks to a new revolutionary disc stack design, Arla Foods in Vimmerby, Sweden processes up to 40 percent more milk in its two separators from Tetra Pak. Learn more about how Arla lowered its energy consumption while maintaining product consistency.


How airtight separators help solve the coconut challenge

Global demand for coconut water continues to grow among consumers, but the challenge for producers of this nutritious but fragile beverage remains: how to protect it from the air that makes it rapidly deteriorate during processing.



How to control the cost of mayonnaise and cold emulsion production

In-depth research into the challenges of producing mayonnaises, sauces, dips and dressings has given Tetra Pak valuable insights into where the opportunities are to attack costs and make savings.


Fully automated, advanced mixers for quality mayonnaise and dressings at Salsa Rica​​

Fully automated, advanced mixers for quality mayonnaise and dressings at Salsa Rica. Read the full story of Salsa Rica in Spain.


R&R Ice cream - the topping of success

R&R Ice Cream brings tasty ice cream in sticks, cones, sandwiches, bars and tubs to European consumers. When the company started to produce its own sweet sauces with 2 mixing lines from Tetra Pak, it gained better quality control, flexibility and lower costs.


​​​​​​​​​​​​​​​​​​​​4 tips to help you choose the right high shear mixer

If you’re considering investing in a new mixing solution for mayonnaise, sauces, dips or dressings, you need to give full consideration to a wide range of factors – from the critical details of recipes and ingredients to the wider aspects of partnership with your equipment supplier. Here are four tips to help you and your colleagues navigate the decision-making process successfully.



Take a look inside our Product Development Centre

Experts at our Product Development Centre in Denmark can advise you on many ice cream processing questions. Equipped with various kinds of test equipment, including both processing and packaging machinery, our Product Development Centres are staffed by experts who understand how your ingredients will respond to different processes, and who know how to make ice cream your consumers will appreciate.


Ice cream freezers that made Bachir Ice cream the king of Lebanese Ice cream

For Lebanese Bachir Ice Cream, a good ice cream recipe is not enough to ensure commercial success. It needs to be combined with optimal processing technology and knowledge about new market trends. Learn more about how Bachir futureproofed its business by optimizing their processing technology and new recipes.


Achieving high quality taste at Hansens Flødeis with suitable ingredient feeders

Fourth-generation Danish ice cream maker brothers run niche producer Hansens Flødeis. Learn how they utilise all the generations of Tetra Pak freezers to manage the whole process from raw milk to the finished product, a premium organic ice cream rich in taste and in the form of sticks, waffles, cups and tubs.


Only the best is good enough

As a premium ice cream brand, Bruno Gelato is dependent on two things: high-quality ingredients and having a reliable and consistent production process. Discover how Bruno Gelato perfected the art of ice cream making with  Tetra Pak® Continuous Freezers.



Product-to-product tubular heat exchangers: surprisingly versatile

Do you know just how many different types of products can be processed in a product-to-product tubular heat exchanger? Find out in this useful guide.


New heat exchanger welding technique meets 3-A Standard

After many years of trials, Tetra Pak has succeeded in making a smooth weld from the inside of the tube of a tubular heat exchanger that meets the most exacting hygiene standards. Which tubular heat exchanger is the one for you?


P2P OR P2W technology for heat exchangers? When and how to choose?

Both P2P and P2W technologies have their place in a heating portfolio. Many suppliers rely heavily on P2W, often because they lack application knowledge and technical experience of P2P. When should you choose P2P? And why?

Improve product quality, reliability and lower cost of ownership.