Every application starts with the food, storage conditions and packing process. Choose your category, then let us match the film or bag, structure, barrier and thickness to your needs.
Explore packaging solutions for meat & poultry, seafood, cheese & dairy, and ready meals & frozen food, with options matched to product, storage and equipment needs.
01
Meat & Poultry Packaging
Tight fit to the cut
Puncture resistance
Reliable sealing
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02
Seafood Packaging
Leak prevention
Cold chain
Clear presentation
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03
Cheese & Dairy Packaging
Oxygen and moisture barrier
Sealing
Product shape
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04
Ready Meals & Frozen Food Packaging
Chilled or frozen storage
Sealing
Actual heating conditions
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Tell us what you pack, how it is stored and which machine you use. We match the packaging method, material structure, barrier, thickness and sealing performance.
Food CharacteristicsShape, bones, moisture, oxygen sensitivity
Chilled or FrozenStorage, distribution and any heating step
Packaging MethodVacuum, shrink, skin or formed packs
Machine & DisplayPacking line, printing and shelf presentation
Ribs, chops, T-bone cuts, whole fish, shellfish
Puncture-resistant heat shrink bags or heavier vacuum bags, with structure and thickness matched to the cut
Cheese and dairy, cured and processed meat, cooked products
High-barrier vacuum bags, or high-barrier structures with an EVOH layer such as PA-EVOH-PE
Fish fillets, seafood, marinated or sliced products
Skin packs that hold the product in place, vacuum pouches with a wide, clean seal area, or low-temperature PA-PE formed packs
Fresh meat, poultry, seafood and cheese
PA/PE vacuum bags, low-temperature PA-PE forming film or skin packs; high-barrier structures when a longer shelf life is needed
Frozen meat, seafood, dumplings, vegetables
Films and bags that stay tough at low temperature (frozen grades down to −21 °C), with seal strength and puncture resistance checked
Cook-in, pasteurised or sterilised products
Heat-resistant grades such as high-temperature PA-PP or 121 °C retort structures, only after checking your actual process
Chamber or external vacuum machines
Pre-made vacuum bags; embossed bags or rolls for external (nozzle) vacuum sealers
Hot-water or hot-air shrink tunnel
Heat shrink bags that close tightly around the product after vacuum
Skin film sealed over a tray
VSP top film matched to your tray, product height and skin machine
Formed bottom web with lidding film
Forming and lidding webs matched to machine, web width and forming depth
Flow wrap, form-fill-seal and other roll-fed lines
Rollstock with defined sealing behaviour, width and core size
Clear presentation or printed brand packs
Clear films for product visibility, or printed laminated pouches (gravure or flexo, 3 to 11 colours)
A first recommendation, not a specification. The final structure and thickness are confirmed with samples tested on your own packing machine and with your product.
Chamber machines and external suction sealers need different bags.
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Where each format wins on shelf life, presentation and cost per pack.
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Bones and sharp edges put film under stress. Puncture resistance, shrink behaviour and how to trial a bag before you switch.
Read GuideShare the product, the machine and the volume. A packaging engineer replies with a proposal and, if useful, a sample plan.
