As consumers have become more health conscious, the demand for food and drink products without preservatives has increased. However, traditional methods combining sterilization with hot filling have not been suitable for products which are increasingly sold on their ‘fresh’ and ‘natural’ characteristics, due to the effect on product quality.

In most cases, hot filling sterilizes the container as the product (which is still hot from cooking or sterilizing) is filled. However, the temperatures required often have unwanted effects on the quality of the product, and the heat imposes restrictions on the type of container which can be used: for example, hot filling of lightweight plastic drinks bottles can lead to distortion of the plastic.

Consequently, cold aseptic filling has become a common technique with drinks manufacturers for products including UHT milk, fruit juices, and sports and energy drinks. Its flexibility means that it is suitable for a wide range of products from fresh fruit dices and purees to marinades and dairy products. This diversity has also seen the development of a wide range of fillers and packaging types, from pouches and lidded trays through to bulk bags and intermediate bulk containers (IBCs).

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