Short tips on packaging:
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Fresh fruit and vegetables packaging
Packaging for fresh fruit and vegetables is one of the most crucial factors which allow a voyage from a producer to a customer to take place. Obviously, it increases product protection, lets us identify, for example, apples with a producer, gives a more appealing look. We recommend trays for fruit and vegatables made of XPS (Styrofoam trays), PP trays with a breathing system (respiratory holes) or without one, top film, and vacuum bags.
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Fresh meat
Fresh meat packaging is strictly connected with a use of MAP technology or vacuum packaging. Meat can be stored by means of shock/deep freezing (e.g. trays), packed in vacuum pouches(chilled or frozen in subsequent stages), or packed on trays in the environment of protective gases (PP or XPS trays), another option is to use film for thermoforming (coextruded and laminated kinds of film).
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Fresh fish
Hygienic and esthetical appearance and prolonged shelf life are the features which can a packed fish obtain by means of laminated films, co-extruded film, trays with a top film (sealed or wrapped), and vacuum bags. Appropriate structure of each type of fish packaging chosen to suit your needs ensures longer product preservation and aroma conservation too.
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