Aseptic Technology for Liquid foods
Aseptic Technology for Liquid foods
ExternalAMP / 200108
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
ExternalAMP / 200108
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
ExternalAMP / 200108
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
ExternalAMP / 200108
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
ExternalAMP / 200108
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