Aseptic processing and packaging: two peas in the continuous pod: whether finished goods are shipped chilled or at ambient temperature, aseptic technology is gradually expanding its foothold in the US market.(TECH UPDATE)

The difference between low-acid extended shelf life (ESL) and aseptic product is like bologna: how thin do you want to slice it? ESL and aseptic are technological twins and an enabling science to move food companies from batch to continuous processing. Even when manufacturers decide against validating equipment as aseptic, they can tap into the production advantages and higher hygienic standards delivered by the technology--and a growing number are doing just that. Regardless of how the finished goods are presented to consumers, aseptic processing, filling and packaging technology gradually is inching toward the commercial mainstream.

Cartoned table wine is a ...