"Until now, for low-acidity products sold outside the cold chain, each technique had its preferred areas of application," he notes. "The choice between one or the other was driven by the product, the packaging, and production volumes. And when it comes to high-protein sports drinks or dietary supplements, UHT sterilization was often preferred because static or rotary autoclaves tend to degrade protein structure. But the arrival of shaking sterilization on the market is reshuffling industrial choices."

"This innovation was born from the desire to eliminate cold spots and reduce the time products are exposed to heat inside the autoclave," he continues. "The baskets are shaken at a frequency of around 150 strokes per minute, which speeds up heat transfer. Shaking cuts sterilization cycle times by a factor of at least 5."

This shorter heat exposure has a direct effect on the texture, taste, and color of products. It helps preserve protein structure, which gives recipes their smoothness and consistency. "Whenever protein supplements are used in a product, it's essential to preserve their solubility and stability during sterilization," explains Pierre Redon. "High-frequency agitation in the autoclave produces perfectly smooth beverages and homogeneous soups, with no sediment or grainy texture."

What impact do these higher-performing autoclaves have on the high-protein products market? "Manufacturers now have an alternative to aseptic processing that requires less capital investment and can make it easier for them to enter these new segments," answers Pierre Redon. He adds: "Shaking, combined with a rapid temperature rise in the autoclave, brings a lot of flexibility to production, since the agitation frequency can be adjusted to suit different viscosities. This allows manufacturers to diversify their recipes and offer consumers more choice."

With these advantages, high-frequency agitation is emerging as a major innovation in thermal treatment, for fast-growing markets such as functional beverages, health nutrition, and protein-based products.