Aseptic Process

In AFP advanced food products llc’s aseptic packaging process, our food production environment produces long-lasting shelf-stable products with fresh flavor. This precise technology, developed over a long history in the food manufacturing industry, is a vital part of AFP’s manufacturing excellence.

Aseptically packaged food is achieved by separate steps—first sterilizing the product via heating and then immediate cooling, and a second step—sterilization of containers and lids. The final step of the process involves filling sterilized containers with sterile product and sealing in a sterile environment.

FORM, FILL AND SEAL LINE . . . FROM THE PUDDING POINT-OF-VIEW

01
The process begins with a sheet of plastic fed into the line.
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The film is sterilized using steam in a high-pressure chamber.
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A pre-heating and forming station shapes the film into pudding cups.
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Sterilized pudding is measured into each cup.
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After cups are filled, lid stock is introduced and sterilized with steam.
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A cooling plate ensures seal integrity.
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A stop at the cutting station produces individual containers — 2-cup packs.
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Pudding cups proceed on the warehouse conveyor line to be stacked two-by-two for automated cardboard four-pack packaging.
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Grab a spoon, open, and enjoy!

Low-Acid Foods

For particular dairy-based foods, this aseptic process is the only method for manufacturing superior flavor quality that will remain shelf-stable without the use of preservatives.

In contrast with the “hot-fill method” of production and packaging, which holds the product at a high temperature for minutes, freshness in aseptically packaged foods is realized by using ultra high temperature and very short heating times (only seconds). To preserve the nutrition and taste of the majority of our products, AFP has found aseptic process to be most effective.

AFP has utilized this tried-and-true food production and packaging method for over fifty years and experienced superior results. Our world-class quality aseptic packaging process is FDA certified and managed by HACCP (food production hazard controls).

Aseptic Benefits

• No preservatives
• Extended shelf life
• Shelf-stable products
• Locks in freshness without compromising taste