The present invention refers to a process for producing vegetable or fruitpulp or puree packaging, comprising thesteps of: a) providing pieces of fruit or vegetables； b) treating said piecesof fruit or vegetables so as to obtain a homogeneoussemi-processed product in the form of a puree； c) keeping said puree underagitation conditions at a temperature ranging fromroom temperature to 60°C for a time length ranging from 5 minutes to 40minutes, at a pH value ranging from 2.6 to 2.9； d) fillingsaid puree into a flexible bag formed of a sheet material comprising threelayers of food-grade plastic film and one layer of aluminiumfoil sandwiched between said layers of plastic film； e) creating a vacuuminside said flexible bag so as to reach down to avacuum value of not less than 0.2 bar； f) sealing said bag immediately afterthe vacuum creating step according to e) above； g)submitting said bag to heat treatment through a sequence of successive sub-steps comprising a first sub-step having a time lengthof anywhere between 15 and 25 minutes to rapidly bring the package up to atemperature of 105 degC, a second sub-step having atime length of anywhere between 5 and 15 minutes to hold the package at saidtemperature, a third sub-step having a time lengthof anywhere between 5 and 15 minutes to rapidly cool the package down to atemperature of 4 degC.
