Aseptic Technology for Liquid foods
Rise of Modern Retail Inflating consumer basket 100 90 Y Index: Modern Grocery on total grocery* n.am erica 80 More Modern Trade 70 japan 60 uk 50 germ any 40 30 More Traditional Trade w.europe world nl sw eden russia italy france mexico malaysia china thailand 20 10 0 nigeria tanzania kenia brazil s.africa tunisia south east asia algeria egypt philippines africa morocco pakistan indonesia india vietnam 0 10 20 30 40 50 60 70 80 *BI CH&L index based on Planet Retail figures X Index: Modern Grocery on total retail sales*
Market dynamics Retailer Excellence in Operations Food Manufacturer Quality Food Safety Logistics Consumers Value & Choice Pressure from the value chain Demand driven production Operational reliance
Consumption for all occasions Any time,anywhere convenience Portion packs Family & Large Size packs Out of home consumption (on-the-go, at school/work, etc) Volume 100-500 ml At home consumption Volume 500-2000 ml
Aseptic technology The most important food science advancement of the 20th Century. Institute of Food Technologists 1989 Retail Low acid Products Retail High acid Products Bulk industrial Low acid Products Bulk industrial High acid Products
Aseptic processing technology No preservatives.pure product nothing added Preserving nutritional value Flavor, colour and texture remain unchanged Long shelf-life TP411, 0303JH
Aseptic technology No preservatives Temp C 150 100 50 Zero bacteria zone Direct UHT Indirect UHT Pasteurization High care aseptic zone Time
Aseptic technology Preserving Nutritional value Oxygen Temperature Gentle heat - Nutritional value - Colour - Taste / Flavour Nutrients Anaerobic degradation Aerobic degradation Time Light
Aseptic Processing & Packaging Long Shelf Life 3a 3) Aseptic Filling & Packaging 4) Maintenance of sterility and product quality in hermetically sealed package 3b 1) Aseptic Processing 2
Aseptic Processing and Packaging System SEF :Simplicity Efficiency & Flexibility Aseptic low acid product sterilizer Aseptic tank Low acid product Aseptic high acid product sterilizer Aseptic fillers Aseptic tank Low acid product
Your products road map Scraped-Surface Heat Exchanger Tubular Heat Exchanger Investment cost/ Processing flexibility Plate Heat Exchanger Free flow even for food products rich in pulp and fibres. For viscous, sticky, chunky & crystalline food products. Compact & costefficient for most liquid foods. Food product complexity
Aseptic processing equipment versatility Matching the Business plan Investment cost/ Processing flexibility Sterilisation temperature Viscosity Fibre/pulp content Food product complexity
Aseptic Packaging Material Shelf Life
Aseptic Packages Overview of package families Premium Tetra Prisma Aseptic Tetra Brik Aseptic Squareline Value Tetra Brik Aseptic Slimline Tetra Brik Aseptic Baseline Tetra Wedge Aseptic Emerging Tetra Classic Aseptic Tetra Fino Aseptic
Openings & closures Consumer lifestyle drives openings development
Why retailers welcome Aseptic products Efficient handling Attractive package design Low handling costs
Aseptic Technology Environmental responsibility High energy efficiency. Low water consumption. Minimised product losses. Easy recycling.
From needs to performance it 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 Chime of money Restricted
Build to last Consistent Quality Aseptic Production Pre project Training Support equipment Personnel Utility Installation Spare parts??
We commit to making food safe and available everywhere
Final words : 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 from the value chain
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 forestry 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
Effect of ph on growth of microorganisms High-acid foods 4.6 Low-acid foods ph 1.5 2.0 2.5 3.0 3.5 4.0 4.5 5.0 5.5 Pathogenic bacteria Lactic acid bacteria Mould Yeast
Tetra Recart = the Retortable carton Blanks-fed system Laser perforation opening Retort & hot fill process