Page 67 - FoodFocusThailand No.237 December 2025

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Membrane Technology:

The Secret Behind the Superior Taste of Tea and Fruit Juice

Thailand’s beverage scene in 2026 is defined by two converging forces: consumers are demanding healthier,
premium, and locally authentic drinks, while regulators and retailers are steering the industry toward lower-
sugar and higher-value product lines. This transformation is especially evident in tea, including ready-to-drink
and specialty formats, as well as in fruit-based beverages such as coconut water and exotic fruit juices.

At the same time, membrane technologies The Benefits of Membranes in Tea & Fruit Beverage
are emerging as both a technical and commercial Production
game changer, enhancing product quality, improving 1. Preserve Fresh Flavour & Nutrients Without Heat
sustainability, reducing costs, and enabling the Thermal pasteurization often dulls tea aromas and degrades vitamins in
development of innovative new beverage formats. juice. Ceramic and low-temperature ultrafiltration systems ensure microbial
stability and clarity without excessive heat, preserving natural flavours,
From Leaf to Glass: Where Membranes colours, and nutrients. The result: authentic-tasting RTD teas and juices that
Transform the Process meet food safety standards while reducing energy use and cost.
Membrane processes such as microfiltration, 2. Recover Value and Reduce Waste
ultrafiltration, nanofiltration, reverse osmosis, and Nanofiltration and reverse osmosis concentrate valuable tea and fruit
concentration techniques are already standard in extracts by reducing water content and transportation costs. This process
beverage processing worldwide. In 2026, they are maximizes yield, minimizes product loss, and supports sustainable
poised to accelerate adoption in Thailand’s tea and production by lowering waste volume and resource consumption.
fruit beverage value chains for several clear reasons: 3. Simplified Pure Water Production Enables Water Circularity and
product quality, shelf-life extension without heavy Lower Operational Cost
thermal processing, ingredient recovery, water reuse, Ultrafiltration (UF) and Reverse Osmosis (RO) systems allow high reuse
and lower-cost concentration. Moreover, studies rates of process water and wastewater, reducing freshwater demand and
have highlighted the effectiveness of membrane effluent discharge. The company’s integrated designs help beverage plants
processes in terms of microbial safety, preservation achieve stable, low-cost operations.
of key compounds, and support for circular-economy 4. Improve Shelf Life, Reduce Preservatives
practices in manufacturing. The pore sizes of microfiltration (MF) and ultrafiltration (UF) membrane
• Tea extraction involves using various methods technology are smaller than the dimensions of most microorganisms. They
to separate target compounds, such as polyphenols, can act like “molecular sieves”, retaining and removing almost all molds,
caffeine, and essential oils, from tea leaves. bacteria, and other microorganisms at room temperature. Thus, they
Traditional methods, such as hot water extraction, eliminate spoilage-causing microorganisms at the source. The shelf life
are often energy-intensive and may result in the can be extended from a few days or weeks with traditional pasteurization
loss of sensitive compounds. Membrane technology to several months or even more than a year, while maintaining more stable
provides an efficient alternative for the post-extraction quality. This approach enables longer storage life with minimal use of
process of traditional methods. Microfiltration and preservatives.
ultrafiltration are mainly used to clarify the extract
and remove impurities, such as tea residues and Mastering Taste and Technology in 2026
macromolecular colloids, while reverse osmosis is In 2026, Thailand’s beverage industry will see success belong to brands
applied for the subsequent concentration of target that can harmoniously integrate taste and technology. Membrane technology
compounds. has become the cornerstone of modern beverage manufacturing, with the
• In fruit juice production, membrane capability to make drinks clear, concentrated, and stable without the need
concentration provides an energy-efficient alternative for thermal processing or preservatives. Moreover, it helps reduce energy
to traditional thermal evaporation. By selectively consumption and minimize waste throughout production — key factors that
removing water at low temperatures, UF systems enhance consumer trust and drive sustainable business growth.
can effectively retain natural aroma compounds, the
vibrant colours, and essential nutrients. This gentle
concentration approach delivers fresher-tasting juices
while reducing energy use, which aligns with the
industry’s shift toward more sustainable beverage More Information Service Info C012
manufacturing.
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