Columns

Food Packaging: Package and process deliver ESL soup

April 10, 2003
/ Print / Reprints /
ShareMore
/ Text Size+
Airtight packaging and a quick-chill process that extends refrigerated shelf life to 45 days are helping San Francisco-based Heartland Soups gain a Bay-area foothold in the emerging health-conscious food market.

Heartland Soups is carving out a niche in the $10 billion soup category for its all-natural, fresh-packaged soups.

According to H. Joseph Ehrman, Heartland appeals to both weight-conscious and preservatives-averse consumers who want nutritious, fresh-tasting soup in a ready-to-eat format. “We formulate our recipes with garlic, citrus and other natural preservatives,” he says. “In the end, we get a fresh-tasting product that is heart-healthy and effective for people on a weight management diet.”

Packaging carries the Five-a-Day seal, but the cost of including Weight Watchers’ point information and American Heart Association’s heart-check mark was beyond Heartland Soups’ financial reach, Ehrmann says. Incorporating the heart-check mark, for example, costs $7,500 per SKU per year.

Two months after the initial launch, the company redesigned package graphics for a more contemporary look. Unchanged was the package itself—a 16 oz. polypropylene tub with a foil overlay—and the process designed by Pat Mansfield of Del Monaco Specialty Foods, San Jose. The copacker adapted a European cook-chill system to include an ice-water tumbler that helps reduce product temperatures to 400 within 20 minutes. Finished goods are held at 300, critical for inactivation of spoilage organisms.

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

Food Engineering

Food Engineering January 2015 Cover

2015 January

In this January 2015 issue of Food Engineering, we explore how robotics can play a role in pick-and-place, packaging, case packing and palletizing processes, and know where to implement robotic automation.

Table Of Contents Subscribe

FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
View Results Poll Archive

THE FOOD ENGINEERING STORE

Food-Authentication-Flyer-(.gif
Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +

Food Master

Food Engineering Food Master 2015Food Master 2015 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.