With the rapid development of the food industry, consumers’ demand for “safety” and “convenience” has never been more urgent. From the ready-to-eat lo-mei on the supermarket shelves to the hot-selling pre-made dishes on the takeaway platform, there is a seemingly ordinary but vital packaging material behind it – retort pouch. This kind of packaging, which is characterized by high temperature resistance and strong sealing, not only greatly extends the shelf life of food, but also quietly changes the entire chain of food production, transportation and consumption.
First, the core advantages
The Retort Pouch is unique in that it solves two major pain points of traditional packaging: it cannot withstand high temperature sterilization and has limited freshness preservation. Ordinary plastic bags are prone to deformation, cracking, and even release harmful substances at high temperatures, but Retort Pouch is cleverly designed with multi-layer composite materials to withstand boiling water for a long time while maintaining the integrity of the packaging. For example, after marinated duck neck, sauced beef and other cooked foods are sterilized at 100°C, the retort pouch can effectively isolate oxygen and moisture, prevent microbial growth, and keep the product at room temperature for several months without relying on cold chain transportation. This feature not only reduces the logistics cost of the enterprise, but also allows consumers to enjoy safe and fresh food anytime, anywhere.
In addition, the Retort Pouch supports the convenient experience of “even bag heating”. Consumers do not need to open the package, and directly put the bag into boiling water or microwave oven (some applicable models) to heat, which not only avoids secondary contamination, but also retains the original taste of the food. This design is particularly suitable for the fast-paced life of modern times, making it ideal for pre-made dishes, instant soups and other categories.
2. Application scenario: from the penetration of street lo-mei to high-end prefabricated dishes
The adaptability of the Retort Pouch allows it to cover the whole scene from market snacks to industrial production:
Cooked food lo-mei: Ready-to-eat products such as duck neck and braised tofu can be stored at room temperature for 6 months after being boiled and sterilized at 100°C, breaking through the restrictions of cold chain transportation and helping the brand to achieve nationwide distribution.
Aquatic product preservation and prefabricated dishes: Salmon, shrimp and other perishable aquatic products use vacuum retort pouch (such as PET/AL/CPP), combined with 121 °C high temperature sterilization process, the shelf life can reach 12 months, and the elasticity and freshness of the meat after thawing are close to the freshly caught state. In the field of pre-made dishes, curry, sauces and other conditioning packages are packaged with Retort Pouch to achieve “instant heat out of the bag”, which meets the needs of fast-paced life.
3. Production differences
Retort pouch may seem similar to ordinary plastic bags, but in fact, there are significant differences in terms of material selection and production process. In order to produce a high-quality retort pouch, the following core steps must be controlled:
1. Material Selection
Each layer of the Retort Pouch has a specific function: the outer layer needs to be abrasion and tear resistant, the middle layer blocks light and oxygen, and the inner layer must be safe, non-toxic and resistant to high temperatures. Food-grade raw materials must be used in production, and recycled materials or inferior additives must be avoided. For example, if the temperature resistance of the inner material is insufficient, harmful substances may be released after cooking, leading to food safety risks.
2. Process control
The production of retort pouches requires precise control of the compounding and maturation process. The adhesive must be evenly applied to ensure that the layers of material fit tightly; During the curing stage, it is necessary to maintain a stable temperature and humidity so that the glue can be fully cured. If the curing time is reduced in order to shorten the construction period, it may lead to delamination and leakage of the package during high-temperature sterilization.
3. Quality inspection
Ordinary plastic bags only need to be checked for appearance and closure, while retort pouches need to pass more rigorous tests. For example, the finished product is steamed in high-temperature water for a long time to observe whether there is deformation and leakage; Drop and crush tests are carried out on the package to ensure its impact resistance during transportation. Companies are also required to submit regular inspections to verify that packaging materials meet food safety standards.
Retort Pouch integrates high-temperature sterilization, long-term preservation and convenient use with technical means, which not only meets the needs of enterprises for cost reduction and efficiency increase, but also responds to consumers’ expectations for safety and convenience. Behind every qualified Retort Pouch today is a reverence for material science, an insistence on process precision, and an uncompromising commitment to food safety.
Post time: Mar-19-2025