01 / BAG & POUCH SOLUTIONS
Vacuum Packaging Bags
Clear presentation. Vacuum protection.
Vacuum pouch solutions for meat, pickled foods, soy products and preserved fruits. Select the barrier structure and pouch format around the product and storage conditions.
Advantages
High transparency, strong sealing performance and resistance to pouch breakage. Suitable options support frozen storage and provide puncture resistance, helping protect freshness and limit odour transfer.
Applications
Meat products such as chicken legs, ham and sausages; pickled vegetables, soy products, preserved fruits and other foods requiring freshness protection.
01 / MATERIAL OPTIONS
Medium-barrier Retort Vacuum Bags (PA/PP)
Core structure
PA/TIE/PA/TIE/PP/PP/MPP
Features
- PA-based barrier structure
- Medium gas and oxygen barrier
- Excellent heat sealability
- Water-vapour barrier properties
- High gloss, transparency and printability; asymmetric outer PA structure
- PP/PA options for pasteurization or high-temperature sterilization
02 / MATERIAL OPTIONS
High-barrier Vacuum Bags (PA/EVOH/PE)
Core structure
Tubular:
PE/TIE/PA/EVOH/PA/TIE/PE
Three-side-seal: PA/EVOH/PA/TIE/PE/PE/MPE
Features
- PA/EVOH-based barrier structure
- High gas and oxygen barrier
- Excellent heat sealability
- Water-vapour barrier properties
03 / MATERIAL OPTIONS
Medium-barrier Vacuum Bags (PA/PE)
Core structure
Tubular: PE/PE/TIE/PA/TIE/PE/PE
Three-side-seal: PA/TIE/PA/TIE/PE/PE/MPE
Features
- PA-based barrier structure
- Medium gas and oxygen barrier
- Excellent heat sealability
- Water-vapour barrier properties
04 / MATERIAL OPTIONS
PA/PE Shrink Bags
Core structure
PA-based shrink bag
Features
- 30% shrinkage at 90°C for 1–5 seconds
- Medium gas and oxygen barrier
- Water-vapour barrier properties
- Excellent heat sealability
Specifications
Length: 100–1200 mm · Width: 100–550
mm
Thickness: 50–150 μm
Colours: clear, white, pink/red, blue, green and yellow options.
Seal shapes: straight or curved.
Applications
Tuna, cheese, bone-in chilled or frozen meat, cooked meat, ham and poultry.
05 / MATERIAL OPTIONS
PA/EVOH/PE Shrink Bags
Core structure
PA/EVOH-based high-barrier shrink bag
Features
- 30% shrinkage at 90°C for 1–5 seconds
- High gas and oxygen barrier
- Water-vapour barrier properties
- Excellent heat sealability
Specifications
Length: 100–1200 mm · Width: 100–550
mm
Thickness: 50–150 μm
Colours: clear, white, pink/red, blue, green and yellow options.
Seal shapes: straight or curved.
Applications
Tuna, cheese, bone-in chilled or frozen meat, cooked meat, ham and poultry.
