Process / Technology
Mondiv uses unique glass and pouch retort technology allowing for the sterilization and manufacturing of low acid food products such as Alfredo sauces, cream sauces and soups as well as high acid foods such as tapenades, bruschetta’s, salsas…etc. The HTST (high temperature / short time) combined with state of the art aseptic technology used in our SIG Combibloc line preserves the ingredient’s freshness, delivering a premium product and offers a flexible filling technology (ie. Liquids, sauces, tomato products) which can be stored for a long periods without refrigeration and without the use of preservatives.
We have 2 state of the art plants based in Quebec, Canada.
Our plant in Boisbriand is SQF (level 3) certification,
FDA and USDA operation, HAACP Meat approved, Kosher, and QAI certified for processing and packaging organic glass jar products.
Our plant in St-Damase is SQF (level 3) certification,
FDA and USDA operation, HAACP Meat approved, QAI certified for processing and packaging organic glass jar products, stand up pouches and vacuum packed plastic pouches.