For flavored milk and coffee, there are some basic criteria of taste, texture, and nutritional content that consumers expect. At FFCE do not only focus on the products to ensure they taste good but we also ensure that they are of great quality and standardized. As a food consultancy service provider, we offer the best food manufacturing services such as Feasibility Study, Concept Creation, Sensory Evaluation Standard Operating Procedure Preparation & Management, and Recipe Development. Our food consultancy services assist in formulating new flavored and milk coffee products for luxury treats, and nutritional and energy-enhancing drinks. Technological support is also provided to optimize flavoring and Concentration as well as the emulsification and fortification processes that are inherent in the creation of the desired taste palate and texture. Our Process Improvement services are to help you determine the most efficient way of blending, pasteurization, and homogenization to give your products a perfect quality, a longer shelf-life, and a rich attractive flavor.

We also offer Regulatory Compliance & Documentation services that help your flavored milk and coffee products conform with the appropriate safety, quality, and labeling regulations more specifically in relation to nutritional management information and clear declaration of the existing ingredients. The Beverage Consulting services offered are on Food Safety and Sanitation Programs such as HACCP, GMP, Environmental Impact Assessment, Licensing and Permitting Consultation, Documentation, Management of Imports/Exports, and Intellectual Property. It is through our Audits & Training services that standards are kept high across various facilities that produce the batches required to meet your standards across the world. 

What are Flavored Milk and Coffee Products?

Tea and coffee with milk come out as ready-to-drink products that are popularly flavored with a number of enhancements. For example, milk, sugar, or straws on the one hand and different types of roast or spicy additions in terms of coffee. These beers are used by consumers of all ages, for those wanting to indulge and those looking for a quick fix. Most of the flavored milk contains vitamins and minerals that are added in the processing of the milk. There are traditional ready-to-drink coffee options such as this cold brew, or there are augmented, flavored ones that will appeal to different tastes.

Establishing a plant for the preparation of flavored milk and other coffee products entails the following steps. The production process of flavored milk comprises the use of quality milk to which flavors, sweeteners, and in some instances fortificant are added. It is then mixed and blended to a smooth consistency and pasteurized to create homogenized and canned or bottled products. The production process of ready–to–drink coffee involves brewing of high-quality coffee,and adding milk or cream and flavors. The blend obtained is optionally treated to ensure that the ratio of taste, texture, and odor is in harmony.

The main types of equipment encompass mixers and blenders for producing a quality end product; pasteurizers to minimize health risks associated with the product; and homogenizers to produce a quality texture. Sophisticated filling and packaging devices are also required for the preservation and increase of the product’s shelf life including bottled, canned, or packaged products in styled cardboard packs.

The production process of flavoured milk: 

Ingredient Preparation

  • Objective: All the ingredients are to be ready for blending.
  • Process: Consists of choosing high-quality milk, flavoring such as chocolate or vanilla and other items such as sweetener and stabilizer among others.

Blending

  • Objective: Get a fine and standard taste and texture.
  • Process: Liquid milk is mixed with some other ingredients and/or flavorants to produce the required product.

Pasteurization

  • Objective: Accomplish safety by eradicating unfriendly microorganisms.
  • Low-Temperature Long Time (LTLT): 63°C for 30 minutes.
  • High-Temperature Short Time (HTST): 72°C for 15 seconds.
  • Ultra-High Temperature (UHT): During preparation 135-150°C for 2-5 seconds (for shelf-stable products).

High-Pressure retort processing

  • Objective: The increased shelf life and guarantees for product safety have to be also given.
  • Process: The pasteurized flavored milk is then placed in cans or sealed in pouches and then heated in a retort to get rid of other microorganisms. It also contributes to attaining shelf stability, a state that a product can achieve without the utilization of a refrigerator.

Cooling

  • Objective: Maintain product quality after retort in order not to deteriorate the products quality.
  • Process: Another method which are used are a method of rapid cooling where a fast reduction of the temperature is required to make the product remain stable for some time after being frozen.

Packaging

  • Objective: Prevent the product from being spoiled, and maintain freshness.
  • Process: Flavored milk comes in covered glass jars which have labels indicating the nutritional value, type of milk and the date it expires.

Quality Control

  • Objective: It will also guarantee a steady quality and standard of the products as well as keep safety measures intact.
  • Process: This covers, physical and organoleptic checks, shelf life tests, microbial analysis, hygiene and sanitation and safety regulations.

Production Process of Coffee

Coffee Extraction

  • Objective: Obtain a rich coffee extract.
  • Process: Coffee beans are roasted and ground then used to brew coffee and get the coffee concentrate.

Flavoring Addition

  • Objective: Add things such as chocolate etc. into the coffee extract to form products that customers want.
  • Process: Vanilla, caramel or chocolate etc are added to the coffee extract as flavorants.

Pasteurization

  • Objective: Maintain product quality and freshness of the products available in the market.
  • High-Temperature Short Time (HTST): 72°C for 15 seconds.
  • Ultra-High Temperature (UHT): 41-66 °C for 2 to 10 seconds (for ambient temperature stable products).

Retort Processing

  • Objective: Obtain a longer shelf life and gain assurance of the product’s safety.
  • Process: The flavored coffee is put in closed compartments and undergoes retort processing in order to degrade microbial presence and stabilize the product.

Cooling

  • Objective: Retort and pipet out the product to minimize its heat stress, but how well do you maintain product quality after retort?
  • Process: The product is quickly cooled down to avoid spoilage, and so that it can have that fresh taste that consumers love.

Packaging

  • Objective: Preserve the product and give proper information about the consumer.
  • Process: Flavored coffee is placed in vacuumed packs or cartons to allow orderly and systematic packing or blister packs bearing information on flavor, nutrient value, and best-before date.

Quality Control

  • Objective: Pursue the highest safety standards, food quality, as well as tend to ensure product homogeneity.
  • Process: Includes schedules, sensory testing, microbial testing and essentially following safety standards when handling bodies.

Nutritional Profile and Uses

Flavored Milk:

  • Nutritional Value: Contains proteins, some vitamins including A, D, B12, and some minerals such as calcium and phosphorus.
  • Uses: Perfect for a beverage, as a dessert or blended in other dishes.

Flavored Coffee:

  • Nutritional Value: It has coffee’s original antioxidant and focuses the flavoring on adding relatively small amounts of nutrition.
  • Uses: It goes well with coffee drinks, and may be used to prepare coffee-flavor beverages or used as a component in baked goods.