Aseptic processing and packaging of foods offers a variety of positive attributes to the consumer of the product. There have been numerous successful products available to consumers in all parts of the world. The reasons for the successful products vary dramatically, but many are associated with the convenience of the package. The original and technical basis for aseptic processing was the improvement of product quality attributes in comparison to shelf-stable product counterparts. The process attempts to translate the concepts of “high-temperature-short-time” processing into a continuous process for shelf-stable foods, with improved quality. The successful delivery of quality to the consumer depends on two steps: (1) a continuous thermal processing system, and (2) an aseptic filling/packaging system. This historical and case study will review the evolution of aseptic processing and packaging for several shelf-stable foods. Specific attention will be given to the process developments steps for liquid foods containing particles. The research contributions over the past 25 years will be highlighted, along with the attempts to introduce these types of products on a commercial scale. The primary reasons for product successes and failures will be discussed.