The citrus industry in general has adapted to tremendous changes in the past 50 years. Consumers’ demand for ready to serve products have challenged processors to adopt new manufacturing techniques and processing skills. The Institute of Food Technologist reported the Top 10 innovations in 1991 as:

10. Ultra high temperature (UHT) short term sterilization of milk and other products

9. Food fortification

8. Understanding of water activity in foods

7. Frozen meals

6. Freeze drying

5. Atmosphere controlled packages for fresh fruits and vegetables

4. Frozen concentrated citrus juices

3. The microwave oven

2. Minimum safe canning processes for vegetables

1. Aseptic processing and packaging

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