Hi,
Would like to askthe type of packaging material normally used for following products:
1. Sauce, jams and fillings
pH 3.5 to 6.5.
Shelf life : 1 year
Hot filled process involved.
2. Powdered products
Products ranging from spices to premix (vegetable base)
Shelf life: 1 year
3. Pickled products
Hoping someone can enlighten me with a suitable packaging material which provide good barrier for moisture, flavour, oxygen and colour.
Thanks in advance :)