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Vacuum Pouches

Structure Design (Typically 7–11 Layers):

PA/TIE/PE/TIE/PA/TIE/PE (Medium Barrier)

PA/TIE/PE/TIE/PA/EVOH/PA/TIE/PE (High Barrier)

Production Process: Blown film co-extrusion

    Product Introduction

    Vacuum packaging, also known as reduced pressure packaging, involves extracting all the air from the packaging container to create a vacuum-sealed environment. This process significantly reduces the oxygen level inside the package, creating a low-oxygen effect that inhibits the growth of microorganisms and helps preserve the freshness of food while preventing spoilage. Vacuum  pouches is widely used for a variety of food products, including meat, grains, processed foods, and other items prone to oxidation.

    When single-material packaging doesn’t meet all the requirements for a particular food product, we provide solutions using a multi-layer composite structure. This combination of materials ensures superior packaging performance by enhancing barrier properties, providing greater strength, and improving overall aesthetic appeal. This approach optimizes the economics of packaging while ensuring the best protection for the food inside.

    Main Applications

    • ● Chilled fresh meat
    • ● Seafood
    • ● Cheese
    • ● Ham and sausages
    • ● Hotpot seasonings
    • ● Jams and preserves

    Key Advantages

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