The use of high-barrier crosslinked packaging is already common in Europe and gaining market acceptance in North America. Meats, cheese and some pickled products are commonly packaged this way. The high-vacuum barrier film settles around the product like a skin without compromising the product structure. It provides the required safe and secure seal, preventing contamination and leakage, at the same time maintaining the natural appearance of the food product. The materials of the skin film are designed to seal various types of trays.
With new advancements in resin formulas, we will offer low temp crosslinked shrink film capable of shrinking under 100℃. The new low temp crosslinked shrink film is a perfect solution for heat sensitive products and offers multiple advantages over standard Polyolefin shrink film. The new low temp crosslinked shrink film is designed to reduce the shrink times and seal times.Lower shrink force shrinks products distortion free.