This is an approach that is truly unique to aseptic packaging. While foods will deteriorate at different rates of time depending on factors like storage conditions and climate, once the product has gone through the aseptic process, its shelf life can range anywhere from six months to one year or more. At this stage, the food is completely dependent upon the package to continue to protect its taste and freshness and deliver it in a convenient manner.
Benefits of aseptic processing and packaging
In addition to extending the life of natural foods and beverages, aseptic packaging brings a whole host of benefits to the table. One of the key advantages of using aseptic processing and packaging is improved food quality. Thanks to a gentler heat treatment, degradation of flavor, sensitive ingredients and nutritional value is minimized compared to other traditional methods.
In products like dairy that rely on refrigerated transportation and storage to remain fresh and safe for consumption, aseptic processing and packaging make it possible to break the cold chain and enable these products to become shelf stable. In the mid 1950s, it was Tetra Pak and Ursina who developed this technique of sterilizing and packaging of milk through joint R&D efforts. Together they launched the world’s first carton aseptic filling machine in 1961, which was the predecessor to today’s aseptic carton packaging.
Aseptic packaging can be particularly beneficial to producers who are looking to meet growing consumer demand for natural and functional foods. By utilizing aseptic packaging and processing techniques, producers can be sure that preservative-free products or sensitive ingredients remain shelf stable without the need for refrigeration.
Certain aseptic packages, like aseptic cartons, can provide some significant environmental benefits as well. Aseptic cartons are mainly made from paper, which is a renewable resource. Generally speaking, aseptic cartons have a lower package to product ratio, ensuring lighter weight, lower transportation costs and fewer carbon emissions being sent into the atmosphere.
What’s next?
Aseptic packaging technology has continued to evolve since becoming widely available in the early 1970s. Its impact on the industry and consumers has been far ranging. In 1991, the Institute of Food Technologists rated the top 10 innovations in food technology; aseptic processing and packaging ranked No. 1 ahead of juice concentrates, safe canning processes, freeze-drying and food fortification.
It’s a form of packaging that has gained broad acceptance around the globe for its ability to keep foods fresh and nutritious without refrigeration. On the other end of the spectrum, aseptic paper cartons have been utilized in some underdeveloped nations to economically and efficiently deliver nutritious foods like milk to millions of people in need.
Over the last decade, American consumers have warmed to the concept of aseptic packaging, which was traditionally more popular in places like Europe, Asia and South America. Today, manufacturers are investing in aseptic processing and packaging for a range of products. Producers of soups and broths, juices, wine, and soy and dairy products, as well as functional and natural foods, are now embracing aseptic for their product brands.
In the future, aseptic packaging will continue to evolve to meet the needs of the marketplace. Natural and functional food producers in the United States may rely more on aseptic packaging and processing to protect delicate foods and juices as demand for their products continue to grow. Innovations in packaging sizes, shapes, closures and materials will almost certainly be developed to cater to specific market needs.
Aseptic packaging’s first job was to give milk a greater shelf life and preserve its taste. In the future, it’s likely food and beverage producers from a variety of segments will look to aseptic packaging to once again protect what’s good—what’s inside the package.
Laurens van de Vijver is vice president, marketing and product management, Tetra Pak U.S. & Canada. His career with Tetra Pak has lead to successfully positioning Tetra Pak’s carton packages as the environmental and convenient package alternative for healthy liquid food in the Dutch and Belgian markets. Prior to joining Tetra Pak, van de Vijve held various marketing and sales positions with Heineken and Mars. He holds a degree in business economics from Erasmus University in Rotterdam, the Netherlands. For more information about Tetra Pak and aseptic processing visit tetrapak.com or tetrapak.com/us/Pages/default.aspx.