Tetra Pak® vs Cans & Trays

Superior Nutrient Preservation

• Precise thermal control, enabling moderate and consistent heat exposure

• The sterilization uses a gentler curve that helps retain heat – sensitive nutrients such as :

• Vitamins A, D & E (sensitive to light and oxidation)

• Vitamin C, B-complex (water soluble and heat sensitive)

• Omega Fatty acids & essential amino acids

Opitimised Thermal Zone

The ‘good zone’ for nutrient preservation is below 135°C with exposure times under 60 minutes and with minimal thermal shock.

Traditional Cans & Trays :

• Require higher temperatures and faster heat conduction

• Offer less control over post-sterilisation conditions and are more susceptible to oxidative degradation during storage.

Canning methods often reach 135 - 139°C for shorter durations but due to metal’s thermal conductivity this rapid heat penetration can cause :

• Nutrient loss

• Overcooked textures

• Flavour degradation

Metals linings in cans and trays have been shown to affect taste and may interact with food compounds potentially altering the nutritional profile.