Cleaning/Clean-in-Place (CIP) systems have been around since the 1950s and in many regions and industries, they are now the standard method of maintaining hygienic and effective equipment operation. Yet, we still encounter clients and manufacturers who are unfamiliar with the concept and continue to purchase or specify production equipment or systems that rely heavily on manual cleaning routines, often involving time consuming and expensive equipment breakdown.
There are a number of approaches which businesses can use to assess and reduce food waste, and in most cases a mixture of valorization, utilization, and process improvement will be required.
During the last decade or so, the benefits of aseptic filling technology compared to traditional hot filling techniques have become well known in the food and drink sector. The benefits in terms of product quality have been well documented and discussed.1 However, the environmental benefits, both in terms of energy consumption and typical lifecycle analysis of this packaging method are less understood.
