Frequently Asked Question: What does shelf-stable mean?
Thanks to some seriously awesome packaging and ultra-high temperature pasteurization (AKA UHT pasteurization), perishable foods are made shelf stable, meaning they do not need to be refrigerated unless opened. Pretty neat, huh? 🤯
Tell me more.
Okay, so, conventional dairy milk is heated up to at least 161 degrees for 15 seconds to kill harmful bacteria in the milk. With UHT, it is heated up to 280 to 300 degrees for two to six seconds. Both methods of pasteurization ensure safety and freshness.
In addition to this pasteurization process, sterile packaging and a sterile environment in which the packaging happens are key. First, the bottles are produced on site; they are then sterilized so that they are absolutely clean. Secondly, the milk packaged in those bottles is in a sterile environment so that no bacteria or pathogens can contaminate the product.
The combination of UHT pasteurization and bottling sterilization ensures that the milk lasts up to six months on the shelf without refrigeration.*
Does shelf-stable packaging affect taste or nutrition?
Nope! While it might seem more traditional to purchase cold oat milk, shelf-stable oat milk is just as delicious and nutritious as its refrigerated counterpart, and even has added benefits. It is easier to store, has a longer shelf life, often costs less to produce and ultimately is the more sustainable choice.
Learn more about our packaging supplier here.