Technical Field

The invention relates to a method for fabricating a packaged portion of a product. It also relates to a packaged product, preferably a portion of product, obtained from said method. In particular, the invention relates to the packaging of portions of food products or beverage products, consumed for example with a spoon or directly on- the-go. The invention notably relates to the packaging of individual portions or servings, comprised between 3 to 150 g.

Background of the Invention

Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field.

The market has been interested for several years in the packaging of small portions of products, for occasional use. This approach is notably of great interest for food or beverage products.

Some small sized packaging is used for rigid products, such as sweets. In general, the packaging is formed by applying and closing the packaging around the rigid product. Such a method is not adapted to a product which is liquid or pasty since a pressure is applied on the content, and applying a pressure on a liquid or pasty product would result in expulsing or squeezing it out from the packaging.

It is known that standard pots from 50/60 g up to 125 g, generally for fresh cheese or yogurt, can be obtained on production lines wherein the packaging is formed first into a container before being filled with product and sealed with a lid. The packaging is thermoformed from a plastic sheet, such as in polystyrene or polypropylene.

Smaller portions have been studied, but because of the amount of plastic material used and the necessary fabrication process steps, the price of the packaging does not scale with the portion size. The smaller the portion of product is, the more expensive the price of the packaging becomes.

EP 1334045 shows a concertina-type container. The container is compressible along a top-to-bottom axis thanks to concertina-like circumferential pleats substantially perpendicular to said top-to-bottom axis. This structure allows to easily empty the container by compressing it along the top-to-bottom axis. In fact, this document is rather concerned with the pull-tab arrangement of the foil closure. No manufacturing details are provided. US 2010/326283 also shows a concertina-type container. These documents do not provide a satisfactory shaping, filling and sealing process for liquid or pasty products.

JP 2003 285815 relates to a vertically-pleated paper-made container for cake- type products such as steamed cake or baked cakes. The manufacture of such containers is performed in three steps at three consecutive stations using three tools. A first step consists in forming a vertically-pleated paper-made cup with a first tool (pleating plunger and die). The diameter of the opening of the cup is larger than that of the bottom of the cup. The edge of the cup is then form at a second station, with a second tool (edge-shaping plunger and die), where the edge of the cup is clamped and shaped into horizontal and vertical flanges. The cup is then transferred to a third station, with a third tool (folding plunger and die), where the edge of the cup is further folded inwardly then bonded. Yet another step would be needed to attach a lid to the edge of the container. This document does not provide a satisfactory shaping, filling and sealing process for liquid or pasty products.

It is desirable to overcome or ameliorate at least one of the disadvantages of the prior art, or to provide a useful alternative. It is therefore an object of the invention to provide an efficient method for packaging a portion of product based on a low cost packaging. Summary of the Invention

In a first aspect of the invention there is provided a method for fabricating a packaged portion of a product, comprising the following steps:

- Providing an empty pleated packaging formed as a container with a rim, by pleating a flexible material, wherein a piece of said flexible material is pushed with a plunger along a pleating guide, thereby forming longitudinal pleats;

- Filling said container with a liquid or pasty component; and

- Hermetically closing said packaging by fastening a lid on said rim of said container.

The container is formed by pleating the flexible material, without heating, so that the surface of the container is in good condition for packaging the product and for the fastening of the lid on the rim.

Thanks to this method, the packaged portion is made without pressure exerted on the content that is a liquid or pasty component. Thus, the method is well adapted for packaging food or beverage product, liquid detergent, hygiene products, or medicine.

In a preferred embodiment of the invention, the flexible material is a paper coated or laminated, on at least one side, with at least one layer of a moisture barrier material. Using a laminated or coated paper with a moisture barrier material is cost effective and well-adapted to the forming of a container by pleating. The barrier material is chosen according to the product to be packaged, its shelf life and the hygiene and distribution requirements. Such a laminated or coated paper is used for its environmental and technical characteristics (sustainability, renewal resource, recyclability and tearability for the opening of the packaging). The moisture barrier is preferably on the side of the packaging in contact with the product since the paper cannot be in direct contact with a liquid or pasty component.

In a practical embodiment, the flexible material is a paper coated or laminated, on at least one side, with at least one layer of a moisture barrier material that is further an oxygen barrier material. Such an oxygen barrier prevents the packaged product from the oxidation. In another embodiment, the flexible material is a moisture barrier plastic optionally co-extruded or laminated on at least one side with at least one layer of an oxygen barrier material. The moisture barrier plastic is preferably on the side of the packaging in contact with the product. Using a moisture barrier plastic is useful for retort process combining water and heat (up to 120°C). Retort process is well-adapted for packaging pet food for example.

Advantageously, during said filling step, a quantity comprised between 3 to 150 g of liquid or pasty component is introduced into the container.

In a practical embodiment, the method comprises a cutting step performed for cutting a piece of flexible material and a forming step for pleating the piece into the container with a rim. Preferably, the cutting step, forming step, filling step and closing step are an on-line process.

This method may thus be performed according to the principle of a Form Fill Seal production line which is well-adapted to high speed production of packagings, to high capacities of production and to flexibility in portion sizes and contents.

In a second aspect of the invention, there is provided a packaged portion of a product in a packaging, made in a flexible material pleated into a container with a rim, said container being filled with a liquid or pasty component and hermetically closed by a lid fastened on the rim of the container.

This packaging presents the same characteristics and advantages as the ones previously mentioned for the method.

In a practical embodiment, the packaging comprises a channel with opening means aimed to open through material tearing for dispensing said product. This kind of packaging is well-adapted for dispensing a liquid or pasty food product through a channel, for example for spreading the food product on bread, or for direct mouth consumption.

Advantageously, the packaging may be opened by peeling the lid. The opening of the packaging is easy, not requiring any utensils (e.g. a knife or scissors). Advantageously, a quantity comprised between 3 to 150 g of product is packaged into the packaging.

These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings.

Brief Description of the Figures

Figure 1 is a schematic representation of a method for fabricating a packaged portion of a product according to one embodiment of the invention;

Figure 2A is a schematic view in perspective of a tool used in a forming step of a packaging of Figure 1;

Figure 2B is a detailed bottom view of the tool in Figure 2A;

Figure 3 is a schematic view of an empty packaging as a cup-shaped container according to one embodiment of the invention;

Figure 4 is a schematic view of an empty packaging as a cup-shaped container according to another embodiment of the invention aimed for an opening through a channel to be teared up transversally;

Figure 5 is a schematic representation depicting the use of a packaged portion according to a first embodiment of the invention;

Figure 6 is a schematic top view of a packaged portion of a product according to a second embodiment of the invention.

Detailed Description

For a complete understanding of the present invention and the advantages thereof, reference is made to the following detailed description of the invention.

It should be appreciated that various embodiments of the present invention can be combined with other embodiments of the invention and are merely illustrative of the specific ways to make and use the invention and do not limit the scope of the invention when taken into consideration with the claims and the following detailed description. Unless the context clearly requires otherwise, throughout the specification, the words "comprise", "comprising" and the like are to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", as opposed to an exclusive or exhaustive sense.

Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

The expression "on-the-go consumption" refers to consumption of a portion or a serving of food product or beverage product which in particular does not require a utensil for opening and dispensing the edible product.

Within the context of the invention, "lid" refers to a membrane closure or membrane seal made with a foil attached to the edge of a container, and which may be opened by peeling. In this context, the lid is not repositionable. In other words, once the container has been opened for consuming the product, the lid cannot be re-attached to the container in a proof manner (water-proof or air-proof).

Within the context of the invention, "pleats" excludes concertina-type pleats such as shown in EP 1334045.

The invention is further described with reference to the following examples. It will be appreciated that the invention as claimed is not intended to be limited in any way by these examples.

In the following description, the method is used for fabricating a packaged portion of a food or beverage product. Of course, the invention is not limited to food or beverage products but also encompasses hygiene products, detergent liquids, medicine... The food or beverage product may be, by way of a non-limiting example, a liquid product such as soft drink, milk, or sports drinks. It may also be a pasty product such as sauce, creamer, yogurt, sweetened condensed milk, or any kind of chilled dairy product. The product may also be a semi-solid product such as a jellified or stiff product. Any kind of cheese, ice-cream balls, dairy sweets, bouillons, or the like may be packaged according to the method described hereafter. Figure 1 is a schematic depiction of a method for fabricating a packaged portion according to an embodiment of the invention. The method comprises the on-line manufacture of the packaging followed by the filling and the closing of the packaging. Of course, the manufacture of the packaging could be separately performed.

The main principle of the method is to use a flexible material which may be cut and formed as a container with a rim by pleating the flexible material. A lid is then fastened on the rim of the container. Since the closing of the container is obtained by fastening a lid on the rim, no pressure is applied on the content of the container, which is particularly advantageous when the product is liquid or pasty.

The flexible material may be a paper, coated or laminated, on at least one side, with one or several layers of a moisture barrier material. Using a paper as a flexible material is advantageous since it provides a lightweight, economic and ecological packaging with the possibility of recyclability. Moreover the paper is a renewable resource offering a lot of sustainability advantages. The paper may be of any type and has a weight comprised preferably from 30g/m ² to 250g/m ² , and more generally from 20g/m ² to 350g/m ² .

Using a laminated or coated paper with a moisture barrier material is cost effective and well-adapted to the forming of a container by pleating. The moisture barrier material is chosen according to the product to be packaged, its shelf life and the hygiene and distribution requirements. The moisture barrier is preferably on the side of the packaging in contact with the product since the paper cannot be in direct contact with a liquid or pasty component. The moisture barrier material could be made of CPET (Crystalline Polyethylene Terephthalate), PP (Polypropylene) or PE (Polyethylene). It could also be made of a renewably sourced plastic such as PLA (Polylactic acid), PET (Polyethylene Terephthalate) or PE (Polyethylene). For example, the flexible material may be a paper coated or laminated with a layer of PE.

If an oxygen barrier is required for the flexible material, it can be coated or laminated, on at least one side, with at least one layer of a moisture barrier material that is further an oxygen barrier. One can use a layer of PE or PP co-extruded with a layer made from EVOH (Ethylene vinyl alcohol).

The flexible material is thus a multilayer with an intermediate layer of paper, coated or laminated with a barrier material on one face or both faces. Any coating material could be a renewably sourced material.

If the paper is not opaque enough, the paper may be coated or laminated with a layer of a colored PE or PP used as moisture barrier layer.

The paper can also be made from a mixed paper/PE material, such as a paper loaded with 20% of PE. This mixed paper/PE material may be used with a moisture barrier material on one face or both faces, such as a layer of PE or PP.

Alternatively, the flexible material may be directly a moisture barrier plastic, such as a layer of CPET, PP or PE or a combination of layers of CPET, PP or PE. The combination of plastic layers may be obtained by lamination or co-extrusion. PLA or other bio-sourced materials can also be used.

The plastic material can be optionally co-extruded or laminated on at least one face with one layer of an oxygen barrier material.

The plastic moisture barrier is preferably on the side of the packaging in contact with the product.

The choice of the flexible material depends on the type of product to be packaged, notably on its acidity, its humidity, and its sensitivity mainly to oxygen, and possibly to light. It also depends on the presence or absence of micro-organisms and on the desired shelf life of the product. The flexible material may be chosen in order to have a packaging for products with a long shelf life around six months at room temperature. This choice also changes if the product is a fresh product or not. Finally, the choice also depends on process requirements and/or on the downstream treatment of the product. For instance, if it is desired to oven-cook the product, then the flexible material should resist high temperatures, equal for instance to 220°C.

In particular, CPET is well-adapted if the final packaged portion has to be cooked in an oven, up to 220°C. PP is used for hot-filling of the packaging, from 70°C to 120°C. PE may be used if the packaging is cold-filled, up to 60°C, and if an optimized pealability of the lid fastened on the container is desired.

Thanks to the use of a moisture barrier material, such as PE or PP, a short shelf life is guaranteed for products such as yogurts or chilled dairy products. If a longer shelf life is needed, up to 6 or 12 months, an oxygen barrier is necessary. Thus, PE or PP coextruded with an EVOH is used as a layer in the flexible material.

Such a flexible material may be provided in a roll 10 as shown at a cutting step SI in figure 1. The cutting step SI is performed in this embodiment for cutting a disk- shaped piece of flexible material from the roll 10. Of course, the shape of the cut piece of flexible material could be different and notably could be rectangular or oval. The size of the cut piece and notably the diameter of the disk-shaped piece will determine the size of the final packaging. In a practical embodiment, the roll 10 is unwound and the foil of the flexible material is cut with a cutting tool 11.

As described hereafter, if the empty packaging to be formed comprises a tab, possibly with a channel, this tab is also cut during the same cutting step SI by the cutting tool in the flexible material unwound from the roll 10. In order to limit the waste of material, the disk-shaped piece with the tab is cut from a square-shaped part of the flexible material. This disk-shaped piece P is then positioned in front of a tool 12 in order to form an empty packaging.

An example of the tool 12 is depicted in Figures 2A and 2B. The tool 12 cooperates with a transport plate 14 on which the disk-shaped piece P is positioned and transported in front of the tool 12. The tool 12 comprises a plunger 13 adapted to form the disk-shaped piece P into a container C as shown in figure 1. In this embodiment, the plunger 13 comprises an end part 13a of trunconical shape, with a height and circumference chosen according to the final form desired for the container C. Here, the container C is a cup-shaped container. Of course the shape of the plunger may vary according to the desired shape for the final packaging, and notably the depth and the diameter of the container. The shape of the plunger could be also cylindrical, rectangular... The plunger 13 comprises also a peripheral edge 13b surrounding the end part 13a and adapted to define a rim of the container C.

The transport plate 14 comprises an opening 14a adapted to be located in regard with the plunger 13. In this embodiment, the opening 14a is circular, with a diameter matching with the diameter of the end part 13a of the plunger 13. Thus, the plunger 13 may go through the opening 14a of the transport plate 14. The transport plate 14 also comprises an annular part 14b, surrounding the opening 14a and adapted to cooperate with the peripheral edge 13b of the plunger 13 for pinching the flexible material. Thus, the edge of the disk-shaped piece P is pinched between the peripheral edge 13b and the annular part 14b, in order to create a rim around the container C.

The tool 12 further comprises a pleating guide 15 in order to assist the pleating of the disk-shaped piece P during the forming of the container C.

As depicted on figure 2B, the pleating guide 15 is constituted from a plate with a central hole 15a. The central hole 15 is for example circular and has a diameter substantially equal to the outer diameter of the peripheral edge 13b of the plunger 13. The pleating guide 15 is provided with several pleating ribs 15b around the central hole 15a. In this embodiment, the pleating guide 15 comprises pleating ribs extending according to radiuses of the circular central hole 15a. The pleating ribs are disposed uniformly around the central hole. In order to facilitate the slipping of the flexible material against the pleating guide 15, the pleating ribs can be layered with PTFE (polytetrafluoroethylene).

Referring again to figure 1, at a forming step S2, an empty packaging as a cup- shaped container C is formed by pleating the disk-shaped piece P thanks to the tool 12 as previously described. During the forming step S2, the flexible material constituting the disk-shaped piece P is aspirated against the transport plate 14. In a practical way, a vacuum is created in several holes of the transport plate 14 in order to create a depression and thus maintain the flexible material against the transport plate 14. In order to obtain the pleating of the flexible material into a container C, the disk-shaped piece P is pushed with the end part 13a of the plunger 13. The end part 13a goes through the central hole 15a of the pleating guide 15 and the opening 14a of the transport plate 14 in order to push the flexible material. As shown on figure 1, the plunger moves towards the central hole and the opening. Alternatively, the transport plate could be moved towards the plunger. Reciprocal movement could also be considered. The flexible material is then pleated according to a specific direction determined by the pleating ribs 15b of the pleating device 15.

As shown for instance on figures 3 and 4, the pleats of the container C are longitudinal pleats, meaning that they are substantially parallel to an axis substantially perpendicular to the bottom of the container. This is in contrast with circumferential pleats observed in concertina-type containers.

There is no material thickness reduction during the forming step S2 since the flexible material is only pleated and mechanically formed. Thus, the thickness of the flexible material is not modified during the forming process of the container.

In this embodiment, a cup-shaped container C is thus obtained with a trunconical shape surrounded by a rim R at the end of the forming step S2.

Thanks to this method of manufacturing of the container C, no overall heating is required, which is interesting to reduce energy consumption. Moreover a cold process enables the use of any kind of flexible material, including for instance polyethylene which otherwise would stick to the tool during a hot process. Moreover, the initial properties of the flexible material may be preserved since the flexible material is only pleated and not thermoformed.

In an optional way, the forming step S2 may be performed in combination with heating of the flexible material in the outer part of the rim at a temperature comprised between 130 and 250° C. The heating of the outer part of the rim, i.e. the part of the rim opposite to the sealing area of the rim, can enhance the shaping of the packaging depending on the flexible material used and contribute to the packaging shape preservation.

In particular, if the flexible material is a plastic one, the outer part of the rim of the cup-shaped container is heated during the forming step S2, so that the form of the container C may be kept by the plastic material thanks to the sealing of the pleats of the rim R. Thus, the pleated shape of the container is maintained at its initial dimension after the forming step S2.

Moreover, the pleats of the rim R can be sealed during the forming step S2, when the rim R is flattened between the peripheral edge 13b of the plunger 13 and the transport plate 14, in order to optimize the lid sealing area by avoiding channels in the rim and maintaining sealing layer integrity.

A filling step S3 is then performed in order to fill the container C with a liquid or pasty component. The filling of the container S3 may be performed by using mono- or multi-dosing devices, depending on the final product to be packaged. At the filling step S3, the component may be liquid or pasty, that is with a viscosity which permits the component to be dispensed into the container C by a dosing device. This filling step S3 may also be performed as a hot filling step.

It is important to notice that even if the component introduced into the container C is a liquid or pasty food product, the final product packaged into the cup-shaped container C may be still liquid or pasty, but also solid, or stiff. In these cases, the product solidifies or jellifies directly into the container C after the filling step S3, during a subsequent cooling step (as for example jellies of stiff fresh cheese) or heating step (oven cooked desserts as an example).

During the filling step S3, a quantity comprised between 3 to 150 g of liquid or pasty component is introduced into the packaging C. The packaging method is well adapted for a small portion of food product. More precisely, the quantity of the food product may be comprised between 3 to 20 g if an individual portion is considered. This very small portion is used for example for packaging a sauce, mustard, condensed milk, chocolate to spread, jelly, bouillon, cheese portion, seasoning product, or stock cub. In another embodiment, the quantity of component may be comprised between 10 to 50 g. This kind of packaging is well adapted for dairy products, such as cheese, or compote. Alternatively, the quantity of component may be substantially equal to 125 g, for yogurt or fresh cheese for example. After the filling step S3, a closing step S4 is performed in order to hermetically close the container C. In this embodiment, the closing of the cup-shaped container C is obtain by sealing a lid L on the rim R of the cup-shaped container C. Preferably, the lid is cut before the sealing step, from a roll of material, notably if the lid and the container have gapped tear tabs as explained hereafter and depicted in figure 6. Any kind of sealing means may be used, and for example a heat-seal by pressure or ultrawave welding. Thanks to the sealing on the rim R, no pressure is exerted on the product packaged into the container C when the lid is fastened on the container. The sealing on the rim R of the container C must be sufficient to provide a reliable closure of the packaging for the entire shelf life of the product. However, at the same time, the sealing must be adapted to provide an easy opening of the packaging for the consumption of the food or beverage product.

An advantage of this process is that a container can be formed, filled with a product, such as a pasty or liquid product, and sealed very easily, in a small number of steps. Because the sealing is performed by fastening the lid L on the rim R of the container, without pressure on the product, there is no leakage of product.

Preferably, the lid L is made of the same flexible material as the one used for the container C. However, depending on the process, the lid material and the container material may be different: for example, if a CPET is used as flexible material for forming a container adapted to package an oven-cooked dessert, requiring a heating step up to 220°C, the lid, which is fastened on the container after the heating step, may be formed of a material different from CPET.

Such a heating step may, for example, be used for cooking an oven-cooked dessert such as a clafouti. In this example, the step of heating may be performed at around 200-220° C with a product heated, at the end of the step of heating, at a temperature of 85-95°C. For such oven-cooked dessert, the oven-cooking step is performed after the forming and filling steps S2, S3, the sealing step S4 being performed only after the oven-cooking step. The method as described permits one to obtain a packaged portion with a minimum material weight, well adapted to package small portions of food products.

In one embodiment as depicted in figure 3, the packaging comprises a cup- shaped container C with a tab 31 extending from the rim R of the cup-shaped container C. As a non-limitative way of example, the inside top diameter is equal to 76 mm and the height is equal to 32 mm. The width of the rim is about 5 and 10 mm.

In another embodiment depicted in Figure 4, a cup-shaped container C comprises a channel 42 with opening means 43 for dispensing the food product. The channel 42 is here performed at the level of the tab 41 of the cup-shaped container C. The channel 42 can be formed at the forming step S2, when the rim R with the tab 41 is pinched between the peripheral edge 13a of the plunger 13 and the transport plate 14. For example, a groove is provided in the annular part 14b surrounding the opening 14a of the transport plate 14 and a corresponding rib is provided in the peripheral edge 13a of the plunger 13. The channel 42 is then formed between the groove and the corresponding rib during the forming step S2. In a general way, the channel 42 has a size adapted to the viscosity of the food product to be spread or dispensed on-the-go.

In this embodiment, the packaged portion is open by tearing the opening means 43 at the level of the channel 42, thanks to the tearing properties of the flexible material. In order to facilitate the opening of the packaged portion, the opening means 43 are formed by a pre-cut notch 43 in the tab 41. The channel 42 is open perpendicularly by tearing the tab 41 at the level of the pre-cut notch 43. Thus, opening of the packaged portion may be achieved without the use of a utensil.

As depicted in figure 5, the food product as packaged in the embodiment of figure 4 may be spread directly from the packaging, by squeezing with the fingers of one hand on the container C which is flexible. The food product is thus dispensed through the channel 42. In an alternative way, the food product could also be dispensed directly through the channel 42 into the mouth of the consumer. In both embodiments depicted in figures 3 and 4, the packaging also comprises a lid (not visible in figures 3 and 4) fastened on the rim R of the cup-shaped container C. In the embodiment of figure 3, the packaged portion is opened by peeling the lid L.

As shown in figure 6, in order to facilitate the peeling of the lid L from the rim R of the container C, the container C and the lid L are each provided with one tab 31, 61. The consumer therefore only needs to grasp the tabs 31, 36 and peel the lid L in order to open the packaged portion. To facilitate the opening of the packaged portion, the tab 61 of the lid L is shifted from the tab 31 secured to the container C. The consumer may easily open the packaged portion through the tearing in opposite direction of both gapped tear tabs 31, 61.

The product may be thus de-moldable with the peeled lid L from the container C. This kind of packaging is thus well adapted for a jellified or stiff edible product which may be de-moldable for a direct consumption by the mouth or for adding during cooking.

In the embodiment of figure 4, a lid is also provided. The lid has the same shape and dimension as the top face of the container C, and is sealed on the cup-shaped container C with the tabs facing each other, in order to have the channel 42 in the tab 41 closed by a corresponding tab of the lid.

The method of packaging as previously disclosed is particularly useful for packaging small quantities of food or beverage product.

Examples

The following examples are given in a non-limitative way in order to illustrate several food or beverage products which can be packaged as previously described.

Example 1: Oven-cooked dessert such as a flan or clafouti.

The flexible material is preferably a thick paper from 150g/m ² to 250 g/m ² with at least one food-contact layer made in CPET which can be used in an oven at 220°C. The thick paper enhances the rigidity of the packaged portion.The container is filled with a liquid or pasty component and the food product is cooked in the container before the sealing step. The packaged portion may be as disclosed in figure 6.

Example 2: Yogurt, set or stirred, with or without fruits or other inclusions, flavored or not.

The flexible material is preferably made of paper from 90g/m ² to 150g/m ² , coated with PE or PP. PLA or any other bio sourced material could also be used. The cup- shaped container may be filled at room temperature for stirred dairy product or at about 45°C for set dairy product. The portion size is for example comprised from 100 to 125 g. The packaged portion may be as disclosed in figure 5, for a direct consumption through the channel, or as depicted in figure 6, for consumption with a spoon.

Example 3: Beverage, jelly, gel or stiff fresh cheese.

The flexible material is preferably a paper from 30g/m ² to 50g/m ² , with at least one food-contact layer made in PE or PP depending on filling temperature. The cup- shaped container is hot-filled with the beverage or pasty or jellified component. The packaged portion may be as disclosed in figure 6 with the possibility to be demoulded for cooking (jellified bouillon) or as disclosed in figure 5 to be consumed as a mouthful product (stiff fresh cheese).

Example 4: Pet-food, condensed milk.

The flexible material is preferably made from an aluminum foil or metallized PET, with a food-contact layer in PP and an external layer in PP or PET. This flexible material is adapted to withstand the heat and the water used during a retort process. The cup- shaped container is filled with a liquid or pasty component and the sealing step is followed by retort cooking in autoclave. The external layer in PP or PET is well adapted to a retort process. The packaged portion may be as depicted for example in figures 5 or 6. Although the invention has been described by way of example, it should be appreciated that variations and nnodifications may be made without departing from the scope of the invention as defined in the claims. Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification.