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Aseptic and ESL packaging keeps evolving (sidebar)

‘Soup-er’ stocks served aseptically

Pw 10929 Soup

Dale’s Kitchen is among the first to commercialize a new kind of dispensing fitment called the Fresh Flow Tap™. The patented device, from International Dispensing Corp., ensures aseptically packaged bag-in-box products maintain their sterility even after opening because of its one-way flow design.

The Fresh Flow Tap fitment consists of five parts: body, silicon seal, actuator, check valve, and breakaway ring for tamper evidence. There’s also a small, pressure-sensitive seal over the flow orifice.

At Dale’s Kitchen, Basalt, CO, a start-up venture co-founded by chef and restaurateur Charles Dale, a three-product BIB line of premium stocks called Stock in a Box will debut in October. The 2-gal BIB yields 64 4-oz servings of the stocks, which are used in restaurants as a base for soups and other foods. Thanks to aseptic technology, the premium stocks are formulated without added salt or preservatives such as monosodium glutamate. That’s huge, according to Dale.

“Most of the stocks available today are products of food science, which real chefs shy away from,” he says.

“Food science,” Dale explains, refers to stocks, particularly reduced pastes, that are often full of sodium and other additives. “There are aseptic products that are billed as wholesome, but they are actually made from reduced pastes.”

Dale also notes other stocks are frozen and must be reconstituted. “For my palate, there is a difference when you reconstitute with water compared to a product’s natural form.”

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