Fruits and vegetables, aseptic processing

The market demands a packaging technology that’s more and more similar to natural products.

Traditional forms of packaging such as canning, asepton, drums or frozen goods, are giving way to aseptic packaging, which allows a substancial reduction in steralization time, which in turn means an increase in the retention of nutrients and an increase in flavour while guaranteeing healthy food.

In addition it’s ready to serve because it’s stored at room temperature. All this means, that as well as a higher quality product, there is also a reduction in energy costs both in the processing and filling and in the transport and storage.