You Picked a Pouch—Now What?
Whether you're a brand looking to partner with a co-packer or upgrading your own line, you need to understand equipment types, fill methods, sealing, and capacity for your spouted pouches.
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Filling Spouted Pouches: What Co-Packers Need to Know
Learn the essentials of spouted pouch filling—from equipment types and automation to sealing, speed, and hot vs cold fill methods.
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1. Types of Spouted Pouch Filling Equipment
Manual: Up to 10 pouches/min, hand pour or gravity-fed, paired with heat sealers.
Semi-Automatic: 15–30 pouches/min, pneumatic or servo pumps, integrated capping.
Fully Automated: 80+ pouches/min, inline loading, filling, sealing, capping, QC checks.
2. Hot Fill vs. Cold Fill: What’s the Difference?
- Hot Fill: 170°F+ for sterilization; pouches rated for heat; cool-down tunnels required.
- Cold Fill: Aseptic or cleanroom; preserves nutrients; often refrigerated.
3. Sealing & Capping: Don’t Skip This Step
- Ultrasonic welding for food/pharma
- Heat sealing for manual/semi-auto
- Cap torqueing for tamper resistance
4. What to Look for in a Co-Packer
- Experience with your product viscosity
- Certifications (FDA, SQF, GMP)
- Compatible equipment for your fitments
- Flexible batch sizes and clear traceability
Bonus: Inline Features That Boost Efficiency
- Date coders & batch labeling
- Vision systems for fill level & cap alignment
- Checkweighers, sterilization tunnels, reject stations