Tetra Pak Handbooks

Tetra Pak Dairy Processing Handbook, Orange Book, Coconut Handbook and Soy Handbook are all useful references for professionals and students worldwide. The books concentrate our vast know-how and provides in-depth, yet easy-to-understand, information on manufacturing processes regarding the mentioned areas. ​​​​Read more about the books below and follow the links to purchase your own editions.

Dairy Processing Handbook

With over 600 illustrations and 480 pages of essential reading, the Dairy Processing Handbook is useful reference for dairy professionals and students worldwide.​ The Dairy Processing Handbook concentrates our vast know-how and provides in-depth, yet easy-to-understand, information on manufacturing processes. Get insights into processing technology and the entire chain – from pasteurization, homogenization and UHT treatment to filtration, automation, service systems, waste water treatment and many other aspects of modern dairy processing.

Read more about Dairy Processing Handbook or read the Dairy Processing Handbook online

Cows on a field

The Orange Book

Thanks to its rich taste and wholesome benefits, orange juice is the world’s favourite juice beverage. The Orange Book is your comprehensive guide to orange juice production – from tree to table. Complete with market data and helpful illustrations, the Orange Book presents important findings on vitamin C retention and optimized pasteurization temperatures, along with developments in high-pressure processing and cleaning-in-place. It documents significant changes in the juice market and includes eye-opening research on orange juice consumption patterns in key regions.

Read more about The Orange Book or read The Orange Book online.
Orange juice and fruit on table

Coconut Handbook

With over 20 years of knowledge and expertise in the processing and packaging of coconut beverages, the range of solutions offered includes product development, technical and consumer knowledge, innovative packaging and processing solutions. The Coconut Handbook captures all our considerable knowledge and experience about the coconut. This includes general and technical information such as quality aspects, processing and packaging, as well as the health and nutritional benefits of coconut.

Read more about Tetra Pak Coconut Handbook or read Tetra Pak Coconut Handbook online.


Soya Handbook

Soy has been used for centuries in the Far East. More recently it has also been used by vegetarians and as a food ingredient in the western world. And today, the consumption of soy products is increasing. The book provides extensive, general and semi-technical information on soy. It discusses soy quality aspects, processing and packaging, as well as the health and nutritional benefits of soy products. The Soya Handbook aims to share and expand the knowledge base of our Soya Knowledge Centre. We hope that the Soya Handbook not only adds value but also serves as an extension to your own knowledge on soya.

White papers

Plant-based ice cream

Plant-based frozen desserts are a future delight

Plant-based frozen desserts are booming and becoming mainstream products. Our expertise in dairy and plant-based can lead you into a new product world.

Food applications prepared food, milk, JNSD plant-based beverage

Heating technology guide

How can heat exchangers and other heating technology ensure the right shelf life for an increasing variety of products? We’ll help you make the right choice.

three glass with plant-based yoghurt-style toped with granola, strawberry, kiwi and cherries

Plant-based yoghurt-style products

Plant-based products are on a roll. They’re popular with customers but difficult to perfect. Download our white paper and learn more.

Connected data

Harnessing data for profitable sustainability

Consumers today are demanding more sustainable products, whilst shareholders are also pushing organisations for higher profit margins. Couple this balancing act with a shift in consumption trends, driven by the Covid-19 pandemic, food and drink manufacturers have been forced to pivot quickly

Orange Juice and bagel on wooden tray

Use less energy with optimised high acid pasteurisation

Use less energy and retain quality with optimised high acid pasteurisation. Download our white paper and learn how.

Man eating breakfast and drinking juice

Preservation technologies for liquid food

Heat treatment has been used on an industrial scale for over a hundred years to preserve food for human consumption, extend shelf life and secure food safety

Scientific articles

Expert in powder rheology

A close-up look at powder behaviour

New research enables us to successfully up-scale laboratory and pilot experimental results for different powders to the industrial scale for batch mixing.

Maria Karlsson, food agronomist

Impact of raw milk composition and storage on UHT shelf life

​​​​​​Scientific article - Impact of raw milk composition and storage temperature on UHT milk shelf life Models and experiments combined in research project

Spraydrying process, droplets

Dual approach to understand spray-drying processes

How to produce powders that are dust free and easy to dissolve, both for the consumer and in industrial dissolving processes, read more


Cheese technology guide

The Cheese technology guide is an easy to use resource for industrial cheese-making. It provides a helpful overview of the basic productions processes.