Nutrition is all that counts

Innovation for security

Modern techniques for food preservation have revolutionised the availability of safe food for the masses through history – from the invention of canning to pasteurisation in the 1800s to quick freezing and aseptic packaging in the 1900s. But a century on, food security continues to be global concern – with the UN including ending of world hunger as one of its sustainability development goals. Even today one-third of all food produced each year is squandered or spoiled before it can be consumed.

Innovations in packaging technology can make a difference in the fight against food waste, however, negative perceptions relating to packaged food need to be addressed first. 

Fresh vs packaged

Is fresh food better than packaged? The short answer is – almost always – yes.

A pot of homecooked sauce made with tomatoes picked from your own organic farm or garden is always going to be better than a supermarket sauce.

But such things are easier said than done. How many people have access to garden-fresh tomatoes, or any other basic produce for that matter? And realistically, how many people have the time? Produce starts losing nutrients and taste from the moment it is harvested.

So, when you buy a “fresh” vegetable at your local supermarket, one that may have been transported some distance, its nutritional value will have already substantially depleted.

In today’s busy lives, the role packaged food in supporting consumption of daily dietary requirements cannot be negated. With food and beverage manufacturers often fortifying products with additional nutrients, such as vitamins, minerals, and protein – the nutrition value of packaged foods can sometimes even be a notch higher.

But are all packaged food created equal? The answer is often on the pack itself with comprehensive food labels enabling informed purchase decisions.

Shelf-stable nutrition

The nutritional value of a product always trumps its packaging format – be it frozen, refrigerated, or shelf-stable. Each type of packaging has its own benefits. And shelf-stable formats, using either aseptic or retort filling technologies, offer maximum food safety and security along with the required nutrients – and that too without any preservatives.

The aseptic technology even retains most sensory qualities of food items. Among the shelf-stable formats, carton packs are a more sustainable choice when it comes to carbon footprint and other important environmental impact categories. Cartons also come in varied sizes helping consumers choose the right pack size and reduce surplus food waste.  

Making a difference

Understanding issues related to crop surplus and, as a result, malnutrition in primarily agricultural economies, SIG is committed to making a difference. The SIG WAY BEYOND GOOD FOUNDATION’S Cartons for Good flagship project in Bangladesh started providing meals for students in 2019 by using a mobile packaging unit to processed surplus crops, thereby supporting both farmers and children.

Healthy potential

The aseptic carton as a vessel for food is still not that developed a category despite its global potential. But with appropriate brand building, food and beverage manufacturers can grow this category exponentially and position themselves to combat food waste and price fluctuations. SIG, with its expertise and innovative food filling technology, can be an ideal partner to explore this segment. Reach out for more information.

In the next part of the series, we will explore the different factors that can help position food in aseptic cartons as a mainstream product, starting with the convenience it offers. Subscribe to our exclusive bi-weekly newsletter, SIGnals Update, to get this series and more in your inbox.