Articles

Articles about food packaging

Practical guides: how to choose packaging for your product, equipment and display, and how to avoid typical mistakes on the line.

How to extend a product’s shelf life with packagingA product spoils because of oxygen, moisture, microorganisms and damage. Packaging can protect against each of these causes — if it is chosen for the specific product. Here is what works and when.Read
How to choose a vacuum bag for your productStart not with the film name but with the task: what you pack, how you will store it and on which machine. Here is how a bag is built and in what order to choose it.Read
Why a vacuum bag loses vacuum: six causesLoss of vacuum is the most common complaint about vacuum packaging. There are six causes, and only some of them are related to the bag itself: the rest are loading, machine settings and storage.Read
Lidding film: how to choose it and why the seal failsThe film is usually blamed for seal failures. In practice there are six causes, and the film is only one of them. Here is how a seal works and how to choose a film–tray pair.Read
Boards for fish: which one to chooseA board holds the product’s shape under vacuum and makes it stand out on the shelf. Here is which board you need for each task: from chilled fillets to juicy steaks.Read
Flat skin: what skin packaging on board isFlat skin is the internationally accepted name for skin packaging on a flat board. Here is how it works and who it suits.Read

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