Vegetable-Based Drinks

When WAVE pasteurization is applied on rice drinks, we obtain a treated product with a better color (more white and brilliant) due to the reduction of Maillard reaction, a less cooked savor, thanks to the presence of oil in the product that is not effect by the WAVE action. In addition, the taste of the rice drink is sweeter, and the texture is better.

When Wave pasteurization is applied on almond milk, the treated product flavor is very close to the raw product. Moreover, this technology keeps the electrical charges of the proteins, reducing their denaturation, therefore decreasing the sedimentation of the product.