Charles Dale, an award-winning chef and restaurateur based in Aspen, CO, is co-founder of Dale’s Kitchen, which is set to debut a line of aseptic bag-in-box ingredient stocks used for soups and other dishes.

SI: What is your goal with these products?

Dale: To produce chef-quality products made by a chef for chefs without using preservatives or additives. Most of what is available today uses sodium, MSG or MSG-type additives, and real chefs shy away from those products because they are not up to the highest standards.

SI: Your packaging has a “secret ingredient,” correct?

Dale: Yes, a patented one-way dispensing valve that permits my shelf-stable products to be shipped all over the word and remain unrefrigerated, including during use even weeks after opening.

SI: What packaging element comes from your chef’s point of view?

Dale: I’d like the bag to be clear, because a chef wants to see exactly what’s inside.

By Rick Lingle, Packaging World