Aseptic Food
Ready to Use Aseptic Solutions for Salads, Dips and Sauces
We apply our experience in sourcing fresh agri-based products and then process and package them to the highest quality standards of aseptic foods. Our products are used for various applications such ready to consume meals, soups, sauces, pasta, seasonings, and Mediterranean salads. Our various preparations of vegetables include roasting, peeling and cooking. Our offerings include: roasted eggplants, roasted peppers, tomato products such as pastes (Hot and Cold Break), diced or crushed tomatoes, pizza sauces and dried peppers.
Aseptic Solutions for Traditional and Emerging Mass Foods Market
We realize the power of aseptic solutions for emerging mass foods and our product line is flexible for custom ingredient solutions. We process using ultra high temperature and a short heating time (seconds) to preserve essential freshness and nutritional values without preservatives. Our unique flexible heat treatment line allows us to work with a variety of vegetables and package them automatically (various packaging sizes available), extending shelf life up to 2 years.
Aseptic vegetable bases and purees (Natural and Fire Roasted)
Cham manufactures and markets a variety of tomato, diced red bell pepper, and Chickpeas based products. Our variety of tomato paste products include products of different consistency (Brix) and CB (Cold Break), HB (Hot Break). HB (Hot Break) To prevent the loss of pectin (the more pectin is retained, the thicker the final product; thus it is a great concern in the manufacture of "thick" products such as ketchup), tomatoes must be heated very rapidly once they have been chopped or otherwise disturbed. The industry utilizes a large cooker known as a Hot Break to perform this task. The hot break works on the principle that a stream of cold product (the raw tomatoes) will heat very rapidly when entering a large volume of very hot (210 degrees Fahrenheit is common) tomatoes. CB (Cold Break) With some tomato products, such as juices and soups, the emphasis is often on color and flavor and not thickness. In processing these products the hot-break temperatures are set lower (around 150 degrees), and the paste is commonly referred to as Cold Break. Red Bell Pepper.
