Energy efficiency

Food is a perishable commodity. Without preservation technologies, food will spoil and become inedible very quickly. Freezing can help prolong the shelf life of food, but the technique consumes a lot of energy. This is true especially in processing (i.e. cooling the food from room temperature to subzero temperatures), storage (i.e. keeping the food at subzero temperatures) and cooking (i.e. defrosting and subjecting the food to high temperatures).

In contrast, advanced sous-vide aseptic packaging (ASAP) only uses a quarter of the energy typically required in freezing. It is by far the most energy-efficient method even when compared to drying and canning. Therefore, the technique is more environmentally friendly and may help mitigate climate change.

食物若沒有適當保存便很容易變壞。冷藏技術雖然能夠延長食物的壽命，但缺點是很費電，尤其是在處理（將食物由室溫降至零下溫度）、儲存（保持食物在零下溫度）和烹調等階段（解凍食物和透過高溫處理食物）。

相反地，「先進真空低溫無菌包裝」（ASAP）技術的耗電量只有冷藏技術的四分之一，就算和烘乾或罐頭技術比較，耗電量還是最低。所以ASAP技術不但更加環保，還有可能幫助解決氣候變化問題。