While "low-acid, aseptic processing" may not sound appetizing, it produces some of the freshest-tasting, ready-to-serve products available. "Low-acid" refers simply to dairy products' natural pH, which remains unchanged in the process. "Aseptic" means that at the moment of packaging, the food or beverage, its package and the environment are each 100% sterile, free of micro-organisms that cause ordinary products to spoil.
At Gehl Foods, food and beverages achieve sterility through a rapid process of heating and cooling, which minimizes the temperatures' affect on flavor. In some cases, beverages can be heated to 290° F and returned to room temperature in under 5 seconds just before packaging. Packaging materials are also pre-sterilized, then sealed airtight in a germ-free environment, locking in the fresh flavor and allowing a 12 – 18 month shelf life.
Each of our 15 aseptic lines has unique operating characteristics, but all rely on cutting-edge technology to strictly control the rapid heating times and ensure sterility on 200-1500 servings per minute.
Aseptics are new to many in the United States, but not to Gehl Foods. The company pioneered aseptic puddings and sauces in the 1970's and has invested nearly $100 million on new installations in the last seven years alone.