It’s not just for your grandparents’ shelf-stable chocolate milk anymore. If anything, the applications for aseptic food packaging have grown far and wide since the material-converting method and sterile filling-process technology first became commercial about 75 years ago. Today, everything from cooking stocks and broths to ready-to-eat soups, sauces and baby foods are kept safe and edible – sometimes for years – via aseptic cartons, dispensing boxes and flexible standup pouches (see Figure 1).
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