Industry
Sauces & ready meals
ซอสและอาหารพร้อมทาน
Sauce is wet, oily, salty and usually acidic. It is the hardest thing a seal has to hold — and here the pouch is cooked with the sauce already inside it, in a retort vessel, above boiling point, after it has been sealed. Two questions decide the pack. Will the seal close through sauce that splashed into the seal line on a fast filling line? And will your customer open it the way you intended — tear notch, spout or corner?
Sterilised inside the sealed pouch — normal here, not an exception
What sauce asks of the film
Three demands, in the order they decide the job.
- Holds air out
- High
Oxygen is what turns oil rancid and takes the colour and the potency out of a product. It is the slowest of the three and the one that decides a shelf life in months rather than weeks.
- Holds damp out
- High
Damp is the fastest of the three to show. Water between the layers delaminates the film, and in Thai humidity a weak film can lose a product in a single wet season.
- Holds light out
- Medium
Light bleaches pigment and breaks down vitamins, and a clear window lets it through as readily as an open doorway does. It is also the only barrier a buyer can see is missing.
- Takes heat
- xxxWe have not rated this one yet
A retort pouch is cooked with the food inside it, under pressure, above boiling point. A film that survives filling does not automatically survive the retort.
- Takes a knock
- xxxWe have not rated this one yet
Dry pet food and coffee beans have corners. So does a pallet on a lorry. Most failures in transit are one hole, not a whole seam.
- Seals shut
- xxxWe have not rated this one yet
Every barrier above this one is undone by a seal that opens. It is also the layer that has to close cleanly through spilled powder and oil on a filling line running at speed.
- Prints true
- xxxWe have not rated this one yet
The shelf is the only place most products meet a buyer. Gravure prints from an engraved copper cylinder, which is why the same brown holds across a run instead of drifting.
- Goes back
- xxxWe have not rated this one yet
A laminate of three different plastics cannot be recycled as any one of them. A mono-material structure can, and every year it reaches the same shelf life on more of the jobs.
The seal. Sauce splashes into the seal line while the pouch is filling. The sealant has to close through oil and liquid, not against clean film.
The retort. The sealed pouch is cooked with the sauce inside, above boiling, under pressure. A film that survives filling does not automatically survive that.
Oxygen and moisture, both high. The contents are wet, oily and acidic. Light comes down a step — these packs are rarely clear.
Shapes that suit it
Every shape we convert that this category reaches for. Pick by how the sauce leaves the pouch.
3-Side Seal Pouchซองซีล 3 ด้านgram fill range1 g – 15 gSingle-serve. Torn open and squeezed out in one go.
4-Side Seal Sachetซองซีล 4 ด้านgram fill rangexxx gFlattest fill, lowest cost per unit, best for a sauce that goes free with something else.
Spouted Pouchซองติดจุกmillilitre fill volume30 ml – 2 LPoured, closed, poured again.
Roll Stockฟิล์มม้วนmm web widthxxx mmFor your own form-fill-seal line.
Structures a quote starts from
The final structure is chosen with your product, your shelf life and your filling line in the room.
PET / NY / AL / RCPP
- PETOuter face — takes the print and the knocks
- NYToughness — takes the puncture and the drop, not the barrier
- ALBarrier — real aluminium foil, the highest barrier there is
- RCPPSealant — holds its seal at retort temperature
RetortRetort.
Our plant builds this today
See this category on the formula sheetPET / VMPET / PE
- PETOuter face — takes the print and the knocks
- VMPETBarrier — aluminium vapour-deposited on film, blocks light like foil for less
- PESealant — melts to itself to close the pouch
Non-retort.
Industry standard, not yet confirmed here.
See this category on the formula sheetPET / AL / PE
- PETOuter face — takes the print and the knocks
- ALBarrier — real aluminium foil, the highest barrier there is
- PESealant — melts to itself to close the pouch
Non-retort.
Industry standard, not yet confirmed here.
See this category on the formula sheetPET / VMPET / NY / PE
- PETOuter face — takes the print and the knocks
- VMPETBarrier — aluminium vapour-deposited on film, blocks light like foil for less
- NYToughness — takes the puncture and the drop, not the barrier
- PESealant — melts to itself to close the pouch
Non-retort.
Industry standard, not yet confirmed here.
See this category on the formula sheet
The four figures asked first
Figures production has signed off carry a number. Figures it has not are published as blanks, not as guesses.
- Minimum order
- xxxmetres (≈ xxx pouches at 80 × 120 mm)
- Lead time, first run
- 20 – 45days from the layout you signed at Step 3
- Colours in one pass
- xxx
- Size and seal tolerance
- xxxmm
Questions
What buyers ask before they order
- Can it keep moisture out, keep light out, hold a vacuum, take a retort?
Tell us what the pack has to survive and the film spec is built for it. That covers vacuum, and retort for a pouch that has to take pressure and heat and come out of a boiling or steaming cycle intact.
- Can you run food and cosmetics work, and can you certify it?
Yes, for every industry — the line runs food-grade film from end to end. A certificate of analysis (COA) goes out with every production lot and every delivery.
- What are you certified to?
ISO 9001:2015, GHPs, HACCP and BRC/IoP, all certified by BSI.
Ask for a quote on a sauce pouch
A quote request, not an order — nothing is bought and nothing is charged.
Have these to hand
- What goes in the pouch, and how much of it
- Roughly how many pouches, and by when
- Whether it is filled hot, cooked in the pouch, or neither
- Artwork if you have it — a sketch is enough to start
We answer within two working days.