Posted on Friday, 25ᵗʰ June, 2021
Knorr Hollandaise Sauce is designed to give consistent quality, clean taste, and versatile Hollandaise flavour, that is not overly acidic or salty.
It is aseptically processed and packed into Combiblocs.
Using aseptic processing and packaging means Knorr Hollandaise Sauce is not heated to as high a temperature, or for as long as other hollandaise sauces that are produced using hot-filling processes. As a result, the product is not overcooked and has a natural colour without any added colours.
There is no need to add high levels of salt, harsh acids, preservatives, or antioxidants to Knorr Hollandaise Sauce. It uses only lactic acid, which is a natural acid found in yoghurt. Other hollandaise sauces may rely on multiple acids including acetic, citric, tartaric, and/or vinegar to achieve product stability.
The Combibloc packaging provides a high oxygen barrier, unlike standard squeezy bottles. This barrier, combined with the gentler heat treatment and the inherent stability of palm oil, results in longer shelf life and more consistent product quality across the entire 12-month shelf life.
Aseptic cartons, like our Combiblocs, are technically recyclable and are being recycled in other countries. Recycling infrastructure is not yet available in ANZ, but the liquid paperboard industry is currently working on a solution.
For more information on our recycling initiatives, click here.
What is a Combibloc?
A Combibloc is a carton that can be sterilised and then used to pack sterile liquid food products. The carton is made from paperboard, aluminum foil, and polyethylene. The paperboard gives the carton strength and allows the pack to be formed into a carton. The aluminum foil provides an excellent barrier to oxygen and water vapour which contributes to the quality and long shelf life of the product. Polyethylene makes the carton watertight and therefore suitable for packing liquid products such as Knorr Hollandaise Sauce.