Continuous hot fill process

A method comprising:

• forming in a chamber a base concentrate common to at least a first flavored food product the first flavored food product corresponding to the first flavored food source downstream of the chamber, and a second flavored food product, the second flavored food product corresponding to a second flavored food source downstream of the chamber the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature, the base concentrate devoid of flavoring corresponding to the first flavored food product or the second flavored food product,
• conveying the base concentrate from the chamber to a plurality of process lines downstream of the chamber,
• adding to the base concentrate from the chamber in at least one process line a heated liquid from a heated liquid source and flavoring to form a mixture of base concentrate, heated liquid and flavoring, wherein the flavoring received by the at least one process line comprises flavoring corresponding to either the first flavored food product or the second flavored food product, each process line comprising at least one stir tank, wherein the mixture exiting the at least one stir tank of each process line has a second temperature, the second temperature greater than the first temperature of the base concentrate, the second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof,
• the adding of flavoring to the base concentrate comprising opening a first valve associated with the flavoring corresponding to the first flavored food product when the flavoring corresponding to the first flavored food product is to be received by the at least one process line and wherein the first valve has a closed position when not, and opening a second valve associated with the flavoring corresponding to the second flavored food product when the flavoring corresponding to the second flavored food product is to be received by the at least one process line and wherein the second valve has a closed position when not.