Is there a difference beyond temperature between the refrigerated Almond Breeze® and the non-refrigerated product?
Updated
Both are produced in commercially closed sterilization processes. The shelf-stable products are produced on aseptic production lines – the same as other non-dairy milk alternatives. The refrigerated product is produced in a dairy process, without using any dairy ingredients.
Both processes run at high temperatures – the aseptic, however, remains at a high temperature for a longer duration than the refrigerated product.
The packaging for the shelf-stable product is called tetra-pak and is designed for shelf stability of the unopened product for an extended period of time. The refrigerated product's packaging, on the other hand, is not constructed for shelf stability and must be refrigerated at all times. The same recipes apply for both Shelf-Stable and Refrigerated Almond Breeze® varieties.