 Foods that are processed aseptically have better nutritional, vitamin, and natural pigment retention (chlorophyll, anthocyanins, betalains, carotenoids) compared to canned food products because of the lower temperature the foods are subjected to upon processing.Aseptic processing provides flexibility in using various container sizes as well as possibility of addition of bioactive and heat-sensitive components after processing (probiotics, omega-3 fatty acids, conjugated linoleic acids).Aseptic processing costs more than canning because sterilization of the packaging materials requires different machinery and can get complex.