Aseptia has launched an innovative food preservation technology for food processing companies that claims to preserve food's natural flavour, nutrients, and aroma, in addition to expanded shelf life.
Developed after years of research and experimentation at North Carolina State University, the patented technology uses advanced, volumetric heating and aseptic process.
Aseptia president and chief executive officer David Clark said: "With our proprietary AseptiWave process, food processors are now able to successfully preserve food for 12 months or more without preservatives and without jeopardizing the final product purchased by the consumer.
"No refrigeration, no canning, just a clean and quick means of creating a beautifully edible, shelf-stable, packaged product."
The company recently conducted a sensory study by testing and evaluating three aseptic juices currently produced for customers at its Wright Foods facility against three market leaders in categories such as appearance, colour, 'overall liking' and flavour.
The aseptic juices were found to be shelf-stable with an estimated shelf life of more than nine months unlike the market leaders, all of which required refrigeration and were flash pasteurised with a significantly shorter shelf life.
According to Clark, the preservation technology is already benefitting several well-known brand labels, and the company is working with additional labels to apply it across a wider scope of products.
"We know its potential and we're ready to work with progressive, global brands who want to implement this kind of preservation technology, a technology that is truly on the cusp of modernization."
Aseptia is preparing to move its work from the Wright Foods facility to global companies who are interested in this aseptic advancement.
