Processed Food Pouches

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Pouches

This study examines the US market for pouches used in processed food applications, including:

  • dry foods (e.g., breakfast cereal, dried beans and rice, pancake and muffin mixes, powdered drink mixes, spices and seasonings)
  • frozen foods (e.g., fruits and vegetables; waffles, breakfast sandwiches, and other breakfast items; ice cream novelties; entrées; side dishes; ready-to-blend frozen drink mixes)
  • sauces and condiments, including tomato sauce, ketchup, mustard, jams and jellies, honey, guacamole, and peanut butter
  • baby food
  • other processed foods (g., applesauce and other processed fruit, cooked pasta and rice, pickles, shelf-stable meals)

Foods excluded from the scope of this report are bulk baking ingredients such as flour, salt, sugar, and nuts; and frozen meat, poultry, and seafood. 

Product segments covered include:

  • pillow pouches
  • side seal pouches (three-side seal and four-side seal)
  • stand-up pouches (round-bottom/Doyen, K-seal, corner-bottom, flat-bottom and other types)

Also discussed are pouch performance and/or physical characteristics such as:

  • resealable pouches
  • retort pouches
  • aseptic pouches
  • spouted pouches
  • shaped pouches
  • stick pouches
  • vacuum pouches

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Excluded from the scope of the study are bags and sacks, bag-in-box packaging, reusable pouches, non-packaging pouch applications (e.g., pouches for in-house sterilization of medical and dental instruments), and air cushioning pouch packaging systems.

Historical data (2009, 2014, and 2019) and forecasts for 2024 are provided for pouch demand (including merchant and captive production) in current dollars (including inflation) by product type and application and in units.

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