Aseptic soups are the fastest-growing category
of soups by package type, growing 26% during 2007, according to statistics from
Nielsen. Soups in cartons, like Campbell’s V8, constituted 8.2% of all soup
sold in mainstream retail outlets during 2007. Many of them are in unique
flavors like golden butternut squash or chipotle-flecked corn bisque. Aseptic
packaging exposes the product to more intense heat than canning, but for a much
shorter duration, which means less impact on flavor. And the requirement that
aseptically packaged food have particulates no more than a quarter-inch has led
to the development of puree-based soups, which consumers perceive as more
gourmet or exotic.
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