Retort is the technology that makes shelf-stable ready meals possible without refrigeration. It also cooks the food a second time, so the recipe and the process must be designed together to protect texture and flavour.
How retorting works
Sealed pouches or trays are heated under pressure to a set sterilisation value, killing spoilage organisms and pathogens. The process is defined by time and temperature profiles validated for each recipe and pack.
Pouch and tray selection
- Pouches are lighter and heat faster but more fragile.
- Trays are rigid and stackable but heavier and slower to heat.
- Both need films that survive the retort without delamination.
Protecting texture
Retorting softens ingredients, so choose components that tolerate the process and adjust cook times before retorting. Sauces and starches must be selected for stability through the thermal cycle.
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