I think it is the product characteristics•
For example, acidic foods such as ketchup and vinegar will corrode ordinary aluminum foil, so a high barrier structure is needed.
There are also products like powder, such as coffee powder and milk powder, which need to be anti-static and moisture-proof
Usually, the sterilization method of the product affect the material choice very much.
Such like, for some sauce products, just need hot filling, then it's OK to use LDPE as the heat sealing layer.
But some sauce with meat inside, usually asks 121 celsius retort, so it asks RCPP as the heat sealing layer.
So I think this is the most important fact that will affect the material choice.
I think the product is the most important factor to choose the correct material,for example heavy product need to add the PA film to hold on the weight, requiring the height barrier performance need chose VMPET or
Aluminum.
Secondly is sterilization method, we have decided to choose PE or RCPP inner layer.
I think the pH level of the customer's product and the sterilization method have a impact on the choice of materials. For example, if sterilization is performed after packaging, we need to know the temperature to avoid the commonly used LDPE from breaking the bag due to excessively high temperatures, which would cause losses for the customer.