FAQ Food packaging

Vacuum suction at 5-20 mbar via a chamber machine or thermoformer eliminates oxygen and inhibits 95% of aerobic bacteria.

Benefits: extended shelf life (+30% BBD), reduced wastage, better presentation without crystallization.

➡️ Request a vacuum film sample.

After depression, a 50% N₂ / 50% CO₂ mixture is reinjected into the bag.

Applications: quiches, nems, charcuterie – no crushing, anti-oxidation barrier.

Advantage: up to +40% CSD extension without visual alteration.

➡️ Schedule a test drive with our teams

Skin packaging is a technique whereby a product is packaged on a support (such as a tray or cardboard) by covering it with a transparent plastic film that perfectly matches its shape, like a “second skin”. This process is ideal for solid food products such as meat, fish, poultry, seafood, ready-made meals and cheese.

The skin packaging perfectly matches the shape of the food (vacuum at 2-3 mbar).

Results: marketing value, absence of exudate, optimized preservation.

ROI: premium display without plastic overwrapping.

➡️ Contact our team for a skin test

Our films undergo EN 1186 tests on water, vinegar and oil: zero migration detected.

Safety: no bisphenol, phthalates or harmful amines.

Certification: EU Food Contact approval.

➡️ Tell us about your requirements

No general answer can be given to this question. The quality of the raw material (fish or fresh meat), the quality of the vacuum during packaging (5 mbar or 20 mbar or…), the quality of the cold chain and the Gas & O 2 are important parameters. But only technical validation can confirm the safety of the BBD or UBD on the packaged product.

➡️ Discover all our food packaging solutions