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Cooking Bag History
- Apr 09, 2018 -

In 1956, Nelson and Seinberg of the University of Illinois tested several films including polyester films.

Since 1958, the United States Army Natick Institute and the Swift Institute have begun research on soft canned foods for use by the military, and conducted extensive trials and performance tests to replace cooking tin canned foods with retort pouches. The soft canned food made by the Natick Institute in 1969 was trusted and successfully applied to the Apollo space program.

Because of this type of packaged food, it can be placed at room temperature and has a long service life. When it is eaten, it can be eaten cold, hot, convenient to use, and it can save the energy required for preservation, so it is very popular among people. Sweden is the world’s first country to produce and sell soft canned foods. However, the world’s largest market for soft canned foods is Japan. In 1968, Japan's Otsuka Food Industry Co., Ltd. used transparent high-temperature cooking bags to package curry products, which was first commercialized in Japan. In 1969, aluminum foil was used as raw material to improve the quality of bags, and the market sales volume continued to expand. In 1970, rice products packaged in cooking bags began to be produced. In 1972, burger cakes were cooked and commercialized. Steamed boiled meatballs are also on the market. The aluminum foil cooking bag was first made of three layers of heat-resistant material, called "Retort Pouch" (English name RetortPouch, abbreviated as RP), and the cooking bag sold by the Japan Toyo Can Co., Ltd., and the aluminum foil called RP-F. (resistant to 135 °C), aluminum foil-free transparent multi-layer composite bags called RP-T, RR-N (resistant 120 °C). European and American countries call these bags soft cans (FlexibleCan or SoftCan).