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Ready to Eat (RTE) Food (Retort Packaging)

Tuesday, October 15, 2013

Ready to Eat (RTE) Food

 (Retort Packaging)


Ready To Eat food is a concept of fast moving life and new emerging technologies in entire world, while its inception into the Indian market has been recent. With the increasing buzzes of the professional life the consumption of RTE food has increased rapidly. According to economy production increases when consumption is more to fulfill the requirements of consumer industries are establishing new technologies. This type of food is becoming popular because it saves time and labour. This food has extended shelf-life and is available off the market shelves. Some of the brands are yippee, bingo, Maggie, ashirwaad etc.

A “Ready-To-Eat” food product may be defined as any food product which does not require any elaborate processing procedures on the part of consumer before it is good enough for consumption. It is ready-to-eat as soon as the pack is opened in a form, which is tasty and appetizing.

The retorting or sterilization process (technology that destroy all harmful microorganisms hence increases the shelf life of food) ensures the stability of the Ready-to-Eat foods in retort pouches, on the shelf and at room temperature.


Categories of RTE food

The convenience food could be basically classified into two categories:

• Shelf – stable convenience food

• Frozen convenience food

Shelf-stable convenience food is further classified as:

• Ready-to-Eat (RTE) and Ready-To-Serve (RTS) food - e.g. Idlis, dosas, pav bhaji, meat products like pre-cooked sausages, ham, chicken products, curries, chapattis, rice, vegetables like aloo chole, navratan kurma, channa masala etc.

• Ready-to-Cook food – e.g. instant mixes like cake mixes, gulab-jamun mix, falooda mix, ice-cream mix, jelly mix, pudding mix etc., pasta products like noodles, macaroni, vermicelli etc.

Quality of retort food

·         Safety - should be free from chemical additives and preservatives

·         High Nutritional value – proteins, fat, carbohydrate, vitamins, minerals etc.

·         Good Taste

·         Food Appeal – is the sum of sensory characteristics: appearance, flavor, smell and texture.

·         Suitability and Consumer Value: - freshness, shelf stability, suitability for the intended purpose and convenience.

·         Reasonable price.

Method of retort processing

·         System analysis

·         Improper retort processing leads to the leads to the damage of processor

·         Validation or Regular Monitoring—method to be chosen for retort processing

·         Pressure probes also can be used for monitoring the pressure inside the retort


Packaging style of RTE food

Required Quality for Retort Pouch

·         Heat resistance

·         Barrier performance

·         Aroma preservation

·         Bag fall resistance, pin-hole resistance

·         High seal strength

·         Automatic filling property

·         Hygienic

·         Other

Advantages of Retort Packaging


·         Pouch laminates permits less chance to overcook during the retorting thus products having better color, texture & less nutrients loss.

·         It requires less energy for sterilization.

·         It requires less disposal & storage space.

·          Low oxygen & moisture permeability.

·         Shelf stable for longer time & requires no refrigeration.

·         Sun light barrier, light weight, easy to open.

Niir Project Consultancy Services can be the source of knowledge


NPCS can provide Project consultancy Services to any budding entrepreneur, who wants to manufacture the ready to eat food. Our Consultancy can provide the complete report covering topics like Plant Economics, Production Schedule, Land & Building, Site Development Expenses, and Working Capital Requirement etc. In order to get more and detailed information on the ready to eat food manufacturing or other related topics, we can help you

Please visit:

Niir Project Consultancy Services helps in establishing business prospective in manufacturing and processing ready to eat food. Detailed project report can be modified as per requirement of cost and capacity of the project. We have a state-of-the-art experience in preparing projects report on different subjects as per need.


Our detailed project report contains:

·         Introduction

·         Properties

·         BIS (Bureau of Indian Standard) Specifications & Requirements

·         Uses & Applications

·         Present Indian Market Position

·         Expected Future Demand

·         Export & Import Statistics Data

·         Names and Addresses of Existing Units (Present Manufactures)

·         List of Plant & Machineries

·         Miscellaneous Items and Accessories

·         Instruments, Laboratory Equipments and Accessories

·         Electrification, Electric Load and Water

·         Maintenance, Suppliers/Manufacturers of Plant and Machineries

·         Process of Manufacture

·         Flow Sheet Diagram

·         List of Raw Materials

·         Availability of Raw Materials

·         Requirement of Staff & Labour

·         Personnel Management

·         Skilled & Unskilled Labour

·         Requirement of Land Area

·         Built up Area

·         Plant Layout.


Along with financial details as under:

•        Assumptions for Profitability workings

•        Plant Economics

•        Production Schedule

•        Land & Building

Factory Land & Building

Site Development Expenses


•        Plant & Machinery

Indigenous Machineries

Other Machineries (Miscellaneous, Laboratory etc.)


•        Other Fixed Assets

Furniture & Fixtures

Pre-operative and Preliminary Expenses

Technical Knowhow

Provision of Contingencies


•        Working Capital Requirement Per Month

Raw Material

Packing Material

Lab & ETP Chemical Cost

Consumable Store


•        Overheads Required Per Month And Per Annum

Utilities & Overheads (Power, Water and Fuel Expenses etc.)

Royalty and Other Charges

Selling and Distribution Expenses


•        Salary and Wages

•        Turnover Per Annum

•        Share Capital


Equity Capital

Preference Share Capital


•        Annexure 1          ::        Cost of Project and Means of Finance

•        Annexure 2          ::        Profitability and Net Cash Accruals


Expenses/Cost of Products/Services/Items

Gross Profit

Financial Charges    

Total Cost of Sales

Net Profit After Taxes

Net Cash Accruals


•        Annexure 3                    ::        Assessment of Working Capital requirements

Current Assets

Gross Working. Capital

Current Liabilities

Net Working Capital

Working Note for Calculation of Work-in-process


•        Annexure 4                    ::        Sources and Disposition of Funds

•        Annexure 5                    ::        Projected Balance Sheets

ROI (Average of Fixed Assets)

RONW (Average of Share Capital)

ROI (Average of Total Assets)


•        Annexure 6                    ::        Profitability ratios


Earnings Per Share (EPS)

Debt Equity Ratio


•        Annexure 7                    ::        Break-Even Analysis

Variable Cost & Expenses

Semi-Var./Semi-Fixed Exp.

Profit Volume Ratio (PVR)

Fixed Expenses / Cost 



•        Annexure 8 to 11 ::        Sensitivity Analysis-Price/Volume

Resultant N.P.B.T

Resultant D.S.C.R

Resultant PV Ratio

Resultant DER

Resultant ROI

Resultant BEP


•        Annexure 12        ::        Shareholding Pattern and Stake Status

Equity Capital

Preference Share Capital


•        Annexure 13        ::        Quantitative Details-Output/Sales/Stocks

Determined Capacity P.A of Products/Services

Achievable Efficiency/Yield % of Products/Services/Items 

Net Usable Load/Capacity of Products/Services/Items   

Expected Sales/ Revenue/ Income of Products/ Services/ Items   


•        Annexure 14        ::        Product wise domestic Sales Realization

•        Annexure 15        ::        Total Raw Material Cost

•        Annexure 16        ::        Raw Material Cost per unit

•        Annexure 17        ::        Total Lab & ETP Chemical Cost

•        Annexure 18        ::        Consumables, Store etc.,

•        Annexure 19        ::        Packing Material Cost

•        Annexure 20        ::        Packing Material Cost Per Unit

•        Annexure 21        ::        Employees Expenses

•        Annexure 22        ::        Fuel Expenses

•        Annexure 23        ::        Power/Electricity Expenses

•        Annexure 24        ::        Royalty & Other Charges

•        Annexure 25        ::        Repairs & Maintenance Exp.

•        Annexure 26        ::        Other Mfg. Expenses

•        Annexure 27        ::        Administration Expenses

•        Annexure 28        ::        Selling Expenses

•        Annexure 29        ::        Depreciation Charges – as per Books (Total)

•        Annexure 30        ::        Depreciation Charges – as per Books (P & M)

•        Annexure 31        ::        Depreciation Charges - As per IT Act WDV (Total)

•        Annexure 32        ::        Depreciation Charges - As per IT Act WDV (P & M)

•        Annexure 33        ::        Interest and Repayment - Term Loans

•        Annexure 34        ::        Tax on Profits

•        Annexure 35        ::        Projected Pay-Back Period And IRR

In order to get consultancy services to manufacture ready to eat food and to have a view in food processing, you may visit our link that offers every bit of information regarding subject & Contact us for more details.

Source: NPCS Team

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