This literature review aimed to evaluate the different package systems available to heat processed food and how they may affect the kind of process used and the final quality of the products. Were approached the main heat processes and their requirements concerning thermal and mechanical resistance of the package, as well as the advantages and limitations of the main used materials. It were also described the recent developments in order to minimize the restrictions of each type of material, improving its resistance and reducing costs, beyond barrier proprieties required to prevent undesirable physical-chemical changes in food during its storage caused by humidity, oxidation and material migration from package. 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