Page 29 - FoodFocusThailand No.196 July 2022

SPECIAL FOCUS

in which grapes are crushed with bare hands. In the end, consumers have already adapted to a new lifestyle after the pandemic,
Without using high temperatures, the drinks making the beverage industry extremely competitive. This is the time to welcome back the
are fresh and have the closest-to-nature vibrancy of economic growth. To compete for a promising future during this transition, it is
qualities. The process, however, is carried out critical to research and bring to market new alternative drinks that meet current consumers’
at normal air pressure with humidity and other demand.
gases present in the air. Enzymes and
oxidation can therefore cause changes to some
essential substances or the color of a drink. More Information Service Info C001
But still, the cold press technique is the only
method for making a healthy drink with a high เอกสารอ้างอิง / References
concentration of essential elements while www.minimeinsights.com/2022/02/16/tipco-launches-immune-boosting-juice-lines-to-fight-covid-19/
www.drinkculturepop.com/products/pink-grapefruit-ginger-juniper-soda?selling_plan=
maintaining the original color, scent, and taste www.vinepair.com/booze-news/molson-coors-barley-milk/
of the ingredients. www.foodbusinessgulf.com/dilmah-tea-launches/
Vacuum Cold Pressing is the process of www.fdiforum.net/mag/launches/buzzed-unveils-worlds-first-energy-tonic-water/
www.theislandnow.com/uncategorized/best-cbd-drinks/
separating water from ingredients. It uses a www.steepedcoffee.com/pages/welcome
screw that spins at a low speed, around 50–60 www.kaijeaw.in.th/516750/
times per minute, to slowly crush the material.
Then, it is pressed with hydraulic power to bring
the water out of the material in a vacuum state
or a very low-pressure state without any heat.
After that, the air is sucked out with a vacuum
pump. The next step is non-thermal sterilization,
such as UV-ray and high-pressure processing.
And last is the vacuum drink packaging
process, after which nutritious fresh-ingredient
drinks are ready.
And finally, when it comes to the beverage
packing technique, vacuum packing will
keep the ingredients fresh and full of nutrition.
It has a color, scent, and taste close to its
natural origin, and also prolongs the shelf life.
Although with this technique, there will be no
insoluble fiber that helps remove the waste
from colon walls, it can preserve a high
amount of soluble fiber, vitamins, minerals,
antioxidants, and other bioorganic essences.
The body will smoothly absorb these
nutrients and pass them on to cells and other
systems inside the body. The process of
sucking the air out in this beverage production
helps prevent oxidization. Thus, it is good for
the product itself and for the consumer’s health.
These same processes have been applied to
coffee as well, which is known as cold brew
coffee. The drink is made with the perfect color,
aroma, and taste, with a high amount of
nutrients from coffee beans. The method is,
first, soak the roughly ground beans in the
water at low or room temperature for 8 up to
24 hours. It can be soaked even longer, up to
48 hours, depending on the coarseness of
ground beans, color, aroma, and taste that a
drinker wants. If it is upgraded to a vacuum
cold brew technique, the coffee will have a nice
color, a wonderful scent, and a great new taste.
It also contains essential oils, acids, and other
essences. Another advantage is that the
vacuum technique can reduce the immersing
time too. This technique might be interesting
for health-conscious beverage producers, but
the more advanced the technique, the higher
the cost that they will face. Thus, they need to
study the data, analyze the production
technique, solicit consumer feedback, and
make efficient business strategic plans.

JUL 2022 FOOD FOCUS THAILAND 29

22/6/2565 BE 11:41
23-29_Special Focus_Kritkamol.indd 29 22/6/2565 BE 11:41
23-29_Special Focus_Kritkamol.indd 29