Aseptia’s new technology now available to food industry marketplace
Successful aseptic process preserves food’s flavor, nutrients, aroma at extended shelf life
Following years of research and experimentation, Raleigh-based Aseptia introduces innovative preservation technology to the growing food market, making this aseptic technology available to food processors in their own facilities.
“Our technology is a game-changer in food preservation,” says Aseptia president and CEO David Clark. “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.”
Aseptia’s modernized preservation technology is already benefitting several well-known brand labels, noted Clark. But as 2015 marches toward its second quarter, company leadership readies to move its groundbreaking work from the subsidiary facility of Wright Foods in Troy, N.C., to interested worldwide companies prepared for this aseptic advancement.
“We’ve successfully deployed this fine-tuned technology in the marketplace among some popular brands and we’re working with additional labels to apply it across a wider scope of products,” he says. “This technology has grown immensely since its inception and we’re proud of its initial achievements as well as its range of possibilities, but this is only the beginning.”
Aseptia’s breakthrough methods were developed at North Carolina State University under a team of internationally recognized pioneers in the food industry. The patented technology – which uses advanced, volumetric heating – and aseptic process preserves the food’s aroma, natural flavor and nutritional goodness in addition to its expanded shelf life.
Says Dr. Josip Simunovic, Aseptia co-founder and Research Associate Professor with the N.C. State Department of Food, Bioprocessing and Nutrition Sciences, “No other process in the world can achieve the nutrient and flavor retention across such a wide range of products that the Aseptia process delivers for shelf-stable foods.”
He added, “We’re able to attain these benefits while also ensuring the highest level of safety among aseptic packaging for brands and end customers through BPA-free packaging and sterile processing measures. It’s an aggressive field of study and industry marketplace, and Aseptia’s technology is leading the way.” Aseptia recently conducted a sensory study comparing similar products to test its competitive claim in categories such as appearance, color, “overall liking” and flavor. Three aseptic juices currently produced for customers at Wright Foods were tested and evaluated against three market leaders. The aseptic juices were shelf-stable – able to be kept at room temperature – with an estimated shelf life of more than nine months as opposed to the market leaders, all of which required refrigeration and were flash pasteurized with a significantly shorter shelf life.
Across every tested category, Aseptia’s products proved totally comparable in terms of freshness, natural flavor and purchase intent.
“Our company’s techniques toward creating a delicious, shelf-stable end product are proven among consumers and they are paying dividends for the brands that have implemented this valuable technology,” says Clark. “Same, or better, quality with a longer shelf life, but no preservatives or refrigeration … that’s freshness perfected.”
And for Aseptia, the technology’s upward growth continues in 2015.
“The year has barely started and this worthwhile innovation is carving a sharp niche within the food industry,” Clark added. “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.”