We don't pasteurize our bone broth because this means it has to be heated to temperatures over boiling and our bone broth is slow cooked from 20 to 24 hours at about 160 degrees F.
If the temperature is too high during the cooking process, the proteins start to become denatured and the broth will start to lose a lot of its nutritional value.
To keep our bone broth fresh and safe to drink, we package it in a vacuum-sealed aseptic environment. As such, it is shelf-stable at room temperature for 2 years :-)
Refer to the following article for more in-depth information about our packaging: About our packaging - basic info about Tetra Pak