Understanding the typical pros and cons of batch versus continuous and aseptic sterilization of low-acid shelf-stable food and beverage products, including shelf-stable beverages, helps organizations make an informed purchasing decision. Typical Total Cost of Ownership (TCO) factors to consider in the selection process include product type, package type, product/package/process flexibility needs (short and longer-term), throughput requirements, product life cycle, price point of the product, time to market requirements, and size of the overall investment both upfront and down the road. Read more in this white paper dedicated to the pros and cons of batch retorting/sterilization, continuous retorting/sterilization (rotary and hydrostatic), and aseptic processing/sterilization