There are many ingredient and technical challenges that come into play when creating, manufacturing, and scaling up soups and broths. Whether beginning from a base of dairy, broth, or tomato, soups made for batch production have one thing in common: Consumers demand that they taste homemade.
Traditional tools to make soups shelf-stable are being challenged by changing consumer desires. Processors constantly are working to bring fresh and exciting ingredients and new tools into operations that allow them to deliver product as efficiently as ever.