The cook-in-bag method is quickly permeating retail outlets. The high temperature-resistant film combined with practicality and convenience are key drivers in the growth of the cook-in-bag market, according a study produced by Fact.MR, Rockville, Md.
The study envisages the cook-in-bag market to record 6.2% value CAGR between 2018-2028.
“Prominent manufacturers of cook-in-bags are concentrating on enhancing the compatibility of cook-in-bags to extend its use beyond boiling in water to microwave. Current designs of cook-in-bags feature both cooking as well as storage properties, and are produced using materials that are devoid of dioxin or BPA. Special vacuum seals that aid in retaining moisture in food products and prevent food spoilage are also a key feature of new cook-in-bag designs. These developments have further spurred their adoption in retail outlets and institutions alike. Multifunctional cook-in-bags, capable of microwaving, boiling and freezing, are becoming the new focus area among manufacturers,” says a lead analyst.
The report foresees plastic to remain the preferred material used for the production of cook-in-bags. In fact, plastic-based cook-in-bags are anticipated to hold more than three-fourths revenue share of the market. However, a slight drop in the revenue share is estimated. This can be mainly attributed to the government norms, which limit the boiling time of cook-in-bags to 20 minutes, as heating or boiling further will result in melting of polyethylene and plastic residue in food products. Additionally, environmental concerns regarding plastic will further remain a key deterrent for cook-in-bag variants.