What is ESL?
ESL is a somewhat imprecise umbrella term that refers to solutions that extend the shelf life of dairy and other chilled products beyond the pasteurised level. These solutions affect the entire value chain, from the dairy farmer through processing, packaging and distribution to the retailer’s shelf.
There is no standard, one-size-fits-all definition for ESL technologies and their implementation, but rather a collaborative approach of working toward a shared goal of superior results at every stage. A key component is hygiene, and the collaborative efforts of all contributors of the value chain—production, packaging and distribution—working together to achieve the desired quality and shelf life.”
Technologies
There are three different process technologies and three different filling and packaging systems for ESL treatment. Which technologies are chosen, and sometimes combined, depends on the type of product and the desired outcome.
Process technologies
- Pasteurisation combined with bactofugation
- Pasteurisation combined with micro filtration
- High Heat Treatment
Filling/packaging systems
- Tetra Brik
- Tetra Top
- Tetra Rex
Products
ESL technology can be applied to all chilled liquid food products. There are three processing technologies that can be used to achieve ESL, however not all technologies are applicable to all products.
Examples of products:
- White milk
- Flavoured milk
- Enriched/fortified products
- Fermented products
- Cream
- Dairy desserts
- Soy beverages
- Juices
The "new pasteurised"
In many markets, ESL has become the logical next step beyond pasteurisation for chilled dairy and beverage products, extending shelf life up to 30 days in Asia or Europe, even 60 or 90 days in North America. As ESL has become the ‘new pasteurised’, the bar has been raised in terms of how to achieve the quality, safety and shelf life demanded by producers, retailers and consumers.