Retort Tech Reshapes Local Food Industry, Moving Away From Cold Chain Systems

MELAKA, March 7 (Bernama) -- Retort food processing technology is increasingly gaining traction in the local food industry, reshaping the landscape of product storage and distribution by moving away from the traditional reliance on cold chain systems.

This shift has been gradual among food business operators, particularly since the COVID-19 pandemic, when many began seeking more flexible, long-lasting storage alternatives that eliminate the need for complex refrigeration logistics.

The development has opened new doors for small and medium enterprises, enabling them to market their products more widely without the burden of high logistics costs.

MdS Food Industry director, Md Shukor Johari, explained that retort technology processes food at high temperatures and pressure before sealing it in specialised packaging, ensuring the product remains safe and shelf-stable at room temperature.

He highlighted that retort food can be preserved for up to two years without temperature-controlled storage.

"This provides a cost advantage in terms of logistics, as businesses no longer need to bear additional expenses for cold chain-based storage and transportation," he told Bernama.

He noted that while the initial cost of acquiring retort machines can reach tens or even hundreds of thousands of ringgit, demand for the technology continues to rise as businesses view it as a long-term investment.

He pointed out that shifting lifestyle patterns, with increasingly busy routines, have also contributed to growing demand for convenient, shelf-stable food options.

"Retort products offer convenience to consumers as they can be stored at room temperature and simply reheated before consumption," he said.

Md Shukor added that consumer acceptance of retort food is growing steadily, including for staple items such as white rice. 

"Just imagine, even retorted white rice has gained traction, with production once reaching 70,000 packs, driven by consumer demand for practical food options, particularly for emergencies, students, or those with hectic lifestyles," he said, adding that MARDI and FAMA are now interested his retort services and products.

Addressing initial concerns about nutritional content, he said industry experts maintain that nutrient changes are negligible when retort processing follows established food safety protocols.

Md Shukor further clarified that a retort product's shelf life depends on both the ingredients and the processing technique used.

"Methods include immersion, spraying, or steaming at approximately 121 degrees Celsius to eliminate bacteria that cause spoilage. Through high-pressure heating combined with specialised packaging, such as laminated aluminium pouches, contamination risks are minimised," he said.

He noted that retort technology also opens doors for traditional food entrepreneurs to penetrate broader markets, adding that baby food and ready-to-eat products hold significant potential, as using this method can extend their shelf life.

Md Shukor said this method also facilitates product deliveries to Sabah, Sarawak, and remote interior areas, eliminating the risk of spoilage from temperature fluctuations during transit.

In addition to producing 43 of its own retort products, such as beef curry, spicy dried beef with pepper, and squid sambal, the company also offers retort processing services to other food entrepreneurs seeking to extend their products' shelf life.

"Our customers include travellers, students, and homemakers looking for easy-to-prepare meals. However, certain guidelines must be followed, including the types of dishes and cooking methods suitable for retorting.

“The positive reception to this technology proves that retort processing has the potential to become the new norm in local food storage techniques," he said.

He added that growing acceptance of the technology signals a shift, from retort food being primarily associated with expeditions, military operations, or emergency use to becoming part of everyday life.

"This shift demonstrates how innovation in food processing technology can transform the industry landscape and open new opportunities for local entrepreneurs to compete in broader markets," he said.

-- BERNAMA