Pouch (Retort Sterilised)
Pouches use the same retort sterilisation process as canned food, but in a flexible laminated package instead of a rigid can. The thinner profile of a pouch allows heat to penetrate faster, which can mean shorter cooking times and potentially less heat exposure than a traditional can. The food is sealed and pressure-cooked inside the pouch. Like canned food, no preservatives are needed while sealed, and moisture content is typically 70-85%. Pouches tend to be single-serve portions.
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