One major difference between Silken Soy Purée and other commercial ingredients on the market today is the award-winning aseptic packaging process. During this packaging process, the food inside is never exposed to light, air, or bacteria — all of which can lead to spoilage.
Aseptic packaging was voted
“…the number one food science innovation
of the past fifty years.”
by the prestigious Institute of Food Technologies headquartered in Chicago, Illinois. Aseptic packaging locks out the “bad” (light, air, bacteria) and locks in the “good” (nutrients, amino acids, isoflavones, flavor). This means we offer the freshest flavor with no sour taste and no bacterial contamination while at the same time assuring you of complete nutrient retention.
In 1996, the aseptic package received the Presidential Award for Sustainable Development, the only package ever to receive this coveted environmental prize. At a White House ceremony, Vice President Al Gore recognized the aseptic package for its earth-smart profile and commended the aseptic packaging industry for demonstrating “extended responsibility through a products’ life cycle and an outstanding contribution to a sustainable future.”
“I originally opposed the aseptic package. But further research has given me a different view of the package. In fact, there is much to be said for aseptics. They require much less heat and energy to fill than do cans or bottles, and they can be stored and shipped without refrigeration. Additionally, aseptic packages are much lighter, and are also a more efficient shape for shipping than glass containers. Finally, while recycling of aseptic packaging is not yet widespread, programs are growing rapidly..”
Founder, EarthSave and Author of Diet for a New America and May All be Fed