A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods

1. Retort Packaging
KRITI GUPTA
118071
ENG 322 Food Packaging Assignment

2. What is Retortable Pouch?
➢ Retortable pouch is flexible, laminated food packages capable of withstanding the
time and temperature.
➢ The shape & structure of the pouch often leads to reduced thermal processing
time compared with that of a can.
➢ Good quality, shelf stable table products are being produced with improved
texture and nutritional value comparing favorably with those of frozen foods.
➢ They are convenient and have brand enhancements & are more environment
friendly with a with lower weight volume and less waste.
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➢ High costs for machinery, slower filling rates, and considerations such as residual air and the
delicate nature of the laminate structure have previously limited their uptake
➢ Food is spoiled principally by microbial action.Thermal processing destroys these harmful
microorganisms by heat.
➢ It represents a unique combination of package process and product technologies with
potential, functional, quality and economic benefits.
➢ The term "Retort Pack" is used to describe a flexible or semi-rigid package into which food
products are placed, sealed and sterilized at temperature greater than 11 OOC.
➢ Retort packages maintain their material integrity as well as their required barrier properties
for the designated product during package handling, thermal processing and subsequent
handling and transport abuse.
➢ Retort packages are available in the form of flexible pouches of co-extruded and/or laminated
films of Poly ethylene terephthalate and Poly-propylene with aluminium foil, thermoformed
when it comes to trays and containers by injection blow moulding process.

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➔ The 3-ply laminate consisting of PET/AI foil/PP is the
most common material used in retort pouches.
➔ Polyester used as the outer layer in thickness of about
12p, gives the required strength to the pouch.
➔ PET with its excellent glossy surface and printability. is
reverse printed so that inks are embedded between the
outer layer & the next inner layer to give striking
graphics.
➔ Polypropylene (PP) used as the inner layer usually in
the thickness of about 75p provides
➔ Critical seal integrity, flexibility, strength & taste and
odour compatibility with a variety of food products.
Layers of Retort Pouches

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9. Structure Used for Retort Pouch
Inertness in terms of resistance to penetration by food components and low
migration of film components in conformance with food and drug regulations.
Good heat sealability.
Low water vapour transmission rate.
Low gas (Oxygen) permeability.
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Physical strength to resist any handling abuse during
manufacturing and during distribution cycles.
Resistance to temperature from below OOC to at least 121 oc to cover
possible storage condition exposures and the minimum sterilization level for
low acid Products.
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Retort pouch products are processed to
achieve commercial sterility and hence are
shelf stable at room temperature without
requiring refrigeration or freezing.
Retort pouched food
products can be reheated
quickly, usually by the boil-
in-the-bag method.
The retort pouch product can be
consumed as such without heating
or it can either be heated quickly by
keeping the pouch in boiling water
for about 3 minutes or by opening the
pouch, removing and heating the
food product directly in the
bowl in microwave oven for a minute.
Frozen food, in contrast,
require thawing and heating
for
about half an hour.

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Market by Region, 2019
(2019-27)

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