Aseptic Technology for Liquid foods - … · Tetra Brik® Aseptic Baseline ... CII Presentation Ahmadabad Author: INPendharkA Subject: Aseptic Technology for Liquid Foods Created

Aseptic Technology for Liquid foods

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More Traditional Trade

More Modern Trade

Rise of Modern RetailInflating consumer basket

*BI CH&L index based on Planet Retail figures

kenia

moroccoegypt

s.africa

italy

nl

mexico

world

n.america

w .europe

japan

china

uk

tanzaniavietnam

nigeriaindia

pakistanindonesia

africa

algeriaphilippines

tunisia south east asia

brazil

thailand

malaysia

russiasweden

france

germany

0

10

20

30

40

50

60

70

80

90

100

0 10 20 30 40 50 60 70 80

Y Index:Modern Grocery on total grocery*

X Index:Modern Grocery

on total retail sales*

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Market dynamics

Excellence in Operations

Pressure fromthe value chain

Food Safety

Logistics

Consumers

Value & Choice

Retailer Quality

Demand driven

production

Operational reliance

Food Manufacturer

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Family & Large Size packsPortion packs

Consumption for all occasionsAny time,anywhere convenience

� Out of home consumption (on-the-go, at school/work, etc)

� Volume 100-500 ml

� At home consumption

� Volume 500-2000 ml

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Aseptic technology

“The most important food science advancement of the 20th Century.”

Institute of Food Technologists 1989

Retail Low acidProducts

Retail High acidProducts

Bulk industrialLow acidProducts

Bulk industrialHigh acidProducts

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Aseptic processing technology

• No preservatives .Pure product – nothing added

• Preserving nutritional value • Flavor, colour and texture remain unchanged

• Long shelf-life

TP411, 0303JH

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Temp °C150

100

50

Time

Aseptic technology No preservatives

Pasteurization

IndirectUHT

Direct UHT

Zero bacteria zone

Hig

h ca

re a

sept

ic z

one

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Aseptic technology Preserving Nutritional value

Nutrients

Oxygen

Time

TemperatureGentle heat

Light

Anaerobic degradationAerobic degradation

Anaerobic degradationAerobic degradation

- Nutritional value- Colour- Taste / Flavour

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Aseptic Processing & PackagingLong Shelf Life

1) Aseptic Processing

3) Aseptic Filling & Packaging

4) Maintenance of sterility and product quality in hermetically sealed package

2

3a

3b

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Aseptic Processing and Packaging SystemSEF :Simplicity Efficiency & Flexibility

Aseptic tankLow acid product

Aseptic fillers

Aseptic low acid product

sterilizer

Aseptic high acid product

sterilizer

Aseptic tankLow acid product

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Food product complexity

Investment cost/Processing flexibility

Your products road map

Plate Heat Exchanger

Compact & cost-efficient for most liquid foods.

Tubular Heat Exchanger

Free flow even for food products rich in pulp and fibres.

For viscous, sticky,chunky & crystalline food products.

Scraped-Surface

Heat Exchanger

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Food product complexity

Investment cost/Processing flexibility

Aseptic processing equipment versatilityMatching the Business plan

⇒ Sterilisation temperature

⇒ Viscosity

⇒ Fibre/pulp content

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Aseptic Packaging MaterialShelf Life

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Premium

Value

Emerging

Tetra Brik® Aseptic Baseline

Tetra Brik® Aseptic Slimline

Tetra Brik® Aseptic Squareline

Tetra Fino™ Aseptic

Tetra Classic® Aseptic

Tetra Wedge™ Aseptic

Aseptic Packages

Tetra Prisma® Aseptic

Overview of package families

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Openings & closures

Consumer lifestyle drives openings development

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• Efficient handling• Attractive package design• Low handling costs

Why retailers welcome Aseptic products

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Aseptic Technology Environmental responsibility

High energy efficiency.

Low water consumption.

Minimised product losses.

Easy recycling.

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From needs to performanceit is not just about price anymore

1. Food Safety guarantees

2. Traceability of processes

3. Daily Operating cost

4. Reliability of performance

5. Life cycle support

6. Delivery Time

Restricted

Chime of money

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Build to last Consistent Quality Aseptic Production

Pre project

Training

Spare parts

Utility

?

Installation

Personnel

Support equipment

?

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We commit to making food safe and available everywhere

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Final words : Aseptic technology solutions

1. Designed with food safety in mind

2. Reduce operational costs

3. Are versatile

4. Increase production & flexibility.

Aseptic technology solutions

1. Designed with food safety in mind

2. Reduce operational costs

3. Are versatile

4. Increase production & flexibility.

Excellence in Operations

Pressure fromthe value chain

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Environmental profile

1. A packaging material which is 100 % recyclable

2. A packaging material which is primarily made of paper [i.e. a renewable resource] coming from sustainable forestr y

3. A packaging material which has the lowest carbon foot print (minimum contributor to Global warming) compared to all other beverage containers

4. A packaging material which has continuously shed its weight over the period of time without compromising on food safety

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Effect of pH on growth of microorganisms

pH 1.5 2.0 2.5 3.0 3.5 4.0 4.5 5.0 5.5

High-acid foods Low-acid foods4.6

Yeast

Mould

Lactic acid bacteria

Pathogenic bacteria

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Tetra Recart = the Retortable carton

• Blanks-fed system • Laser perforation opening• Retort & hot fill process