Hot-fill packs product at high temperature into pre-sterilized containers; as it cools, a vacuum forms and helps protect quality. It’s robust, widely available, and ideal for many sauces, pastes, and pickles with sufficient acidity.
Aseptic processing sterilizes product and packaging separately, then fills under sterile conditions. It offers longer ambient shelf life, bright color retention, and excellent flavor for sensitive purees and juice bases—especially when cold-chain is limited.
Decision points include: product pH and particulates, color/aroma sensitivity, planned shelf life, logistics temperature, and packaging format (glass, PET, bag-in-drum, totes). A quick pilot run comparing color, viscosity, and taste after storage often reveals the best fit.
