LightLover
06-26-2007, 05:45 AM
I received some answers from the company (I highlighted some points).
What do you think: Is it RAW?
--
LL
--
Dear Stefan,
Thanks for your answer.
* I can't find anything on your website about using cold aseptic filling in your process.
People have then more reasons to choose for quality.
* Is cold aseptic filling the same proces used for making uht-milk? (see text below)
Many thanks. Marcel
Features
A cleaner type of filling
13 May 2004
David Strauss of Krones discusses cold-aseptic beverage filling with PET-Asept
Firstly we must answer the question that was posed at the Fresenius Congress early in June 2003, as to whether aseptic filling was merely a "machinery trend" or a "necessity for surviving on the market", there was a clear answer from the expert Michael Braitinger: "Consumers are demanding flawless, unadulterated products. Aseptic filling as a physical process provides precisely the quality improvement that customers want". His vision:
1. "Cold-aseptics are the only way to get back to products that are not only just food, but nourishing food;
2. Cold-aseptics have to involve the elimination of aids like Velcorin or other process additives;
3. Cold-aseptics are the only way to enhance the quality of our diet."
The approach adopted for cold-aseptics by German company Krones, Neutraubling/Germany, has proved to be a good choice. When installing new aseptic bottling lines, the world's beverage industry puts definite trust in Krones' technology: More than a third of PET-Asept lines ordered worldwide in 2003 came from the company.
This is firstly attributable to purposeful design enhancement of the unique isolator system with a minimised cleanroom, and secondly to the skills and expertise of a dedicated aseptic team, which look after new aseptic lines from quotation formulation all the way through to validation.
The PET-Asept process is mainly used for sensitive beverages, both still and carbonated. The new technology is also being employed for milk-based mixed beverages and for the first time with UHT milk.
--------------------------------------------------------------------------------
From: s.reiss@dr-martins.info
To: marcelikelaar@hotmail.com
CC: h.martins@dr-martins.at
Subject: AW: dr martins coco drink, "flash pasteurized"?
Date: Tue, 26 Jun 2007 10:26:09 +0200
Dear Marcel,
thank you very much for your e-mail.
For the reason of consumer safety the products will be flash pasteurized.
But this is done via cold-aseptic filling. This means very short short heating for some seconds between 60 and 90 degrees. Time and degrees are depending on the quality of the raw material and the acid level. Cold-aseptic filling is - at the moment – the best and gentle process for fruit juices. The common hot fill stresses the product because the product is heated up to 70-90 degrees and then it is slowly cooled down – it needs several hours until the products reaches room temperature again.
Cold filling means flash heating and immediately flash cooling back to room temperature within some seconds. This means the strain on the juice is absolute minimum
Best regards
-------------------------------------------------------------------
Stefan Reiß
Dr. Martins’ Products
Export & New Channels
c/o Reiß, Sohn & Co. GmbH
Prinzregentenufer 9
What do you think: Is it RAW?
--
LL
--
Dear Stefan,
Thanks for your answer.
* I can't find anything on your website about using cold aseptic filling in your process.
People have then more reasons to choose for quality.
* Is cold aseptic filling the same proces used for making uht-milk? (see text below)
Many thanks. Marcel
Features
A cleaner type of filling
13 May 2004
David Strauss of Krones discusses cold-aseptic beverage filling with PET-Asept
Firstly we must answer the question that was posed at the Fresenius Congress early in June 2003, as to whether aseptic filling was merely a "machinery trend" or a "necessity for surviving on the market", there was a clear answer from the expert Michael Braitinger: "Consumers are demanding flawless, unadulterated products. Aseptic filling as a physical process provides precisely the quality improvement that customers want". His vision:
1. "Cold-aseptics are the only way to get back to products that are not only just food, but nourishing food;
2. Cold-aseptics have to involve the elimination of aids like Velcorin or other process additives;
3. Cold-aseptics are the only way to enhance the quality of our diet."
The approach adopted for cold-aseptics by German company Krones, Neutraubling/Germany, has proved to be a good choice. When installing new aseptic bottling lines, the world's beverage industry puts definite trust in Krones' technology: More than a third of PET-Asept lines ordered worldwide in 2003 came from the company.
This is firstly attributable to purposeful design enhancement of the unique isolator system with a minimised cleanroom, and secondly to the skills and expertise of a dedicated aseptic team, which look after new aseptic lines from quotation formulation all the way through to validation.
The PET-Asept process is mainly used for sensitive beverages, both still and carbonated. The new technology is also being employed for milk-based mixed beverages and for the first time with UHT milk.
--------------------------------------------------------------------------------
From: s.reiss@dr-martins.info
To: marcelikelaar@hotmail.com
CC: h.martins@dr-martins.at
Subject: AW: dr martins coco drink, "flash pasteurized"?
Date: Tue, 26 Jun 2007 10:26:09 +0200
Dear Marcel,
thank you very much for your e-mail.
For the reason of consumer safety the products will be flash pasteurized.
But this is done via cold-aseptic filling. This means very short short heating for some seconds between 60 and 90 degrees. Time and degrees are depending on the quality of the raw material and the acid level. Cold-aseptic filling is - at the moment – the best and gentle process for fruit juices. The common hot fill stresses the product because the product is heated up to 70-90 degrees and then it is slowly cooled down – it needs several hours until the products reaches room temperature again.
Cold filling means flash heating and immediately flash cooling back to room temperature within some seconds. This means the strain on the juice is absolute minimum
Best regards
-------------------------------------------------------------------
Stefan Reiß
Dr. Martins’ Products
Export & New Channels
c/o Reiß, Sohn & Co. GmbH
Prinzregentenufer 9