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13. – 18.5.2028 Frankfurt am Main

International search engine for Technology for Meat and Alternative Proteins
Status: Exhibitors of IFFA 2025

Barrier Pack Co., Ltd

Produkt: KARTENFOLIE, TIEFZIEHFOLIE

KARTENFOLIE, TIEFZIEHFOLIE

Barrier Pack Co., Ltd

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Beschreibung

Verpackung unter Schutzatmosphäre für frisches Rind-, Hammel- und Schweinefleisch, Geflügel, Meeresfrüchte usw.

Flow-Verpackungen für chinesische oder westliche gekochte Fleischprodukte, Schinken und Wurst; Stretch-Verpackungen für gekühltes Rind-, Hammel- und Schweinefleisch; Stretch-Verpackungen für Snacks; und andere Stretch-Verpackungen, die Barriereeigenschaften und Pasteurisierung erfordern.

Mehr von uns

Mehr Produkte von Barrier Pack Co., Ltd

HIGH BARRIER SHRINK PACKAGING FOR FROZEN MEAT

HIGH BARRIER SHRINK PACKAGING FOR FROZEN MEAT

Excellent water vapor barrier keeps meat fresh for a long time by maintaining moisture of original meat.
High heat shrinkage rate of 60%, gives a skin tight look, availbe for long-distance transportation of meat frozen under -18℃
Excellent transparency and brightness, perfectly presenting the best state of meat.
Economical price, greatly reducing product costs.

Excellent strength and puncture resistance, greatly reducing the air leakage rate of bone-in meat packaging, improving production efficiency.
High water vapor barrier, reducing product moisture loss, keeping meat fresh for a long time.
Excellent transparency and brightness, perfectly presenting the best state of meat.
Excellent low temperature resistance, can maintain excellent strength and toughness at -60℃. Affordable price, greatly reducing product costs.

HIGH BARRIER SHRINK PACKAGING WITH OTR 10K FOR SEAFOOD PACKAGING

HIGH BARRIER SHRINK PACKAGING WITH OTR 10K FOR SEAFOOD PACKAGING

1. High oxygen permeability, OTR ≥ 10K; inhibits the rapid reproduction of anaerobic bacteria and prolongs the shelf life of products.

2. Excellent water vapor barrier, effectively locks the moisture of products and greatly maintains the freshness of products.

3. High shrinkage rate can reach 60%, close to meat, greatly reducing the waste of packaging space.

4. Excellent transparency and brightness, perfectly present the best state of meat.

HIGH BARRIER SHRINK PACKAGING FOR CHEESE

HIGH BARRIER SHRINK PACKAGING FOR CHEESE

1.Excellent oxygen and water vapor barrier properties are beneficial to the cheese ripening process.

2.High shrinkage rate 30-40%, 90℃, 2s, close to the shape of cheese, attracting customers' attention.

3.High transparency and excellent gloss, perfectly presenting the best state of cheese.

4.Suitable for a variety of vacuum sealing machines, easy to remove excess sealing edges.

5.High sealing strength, improve production efficiency.

6.Multiple colors (red, yellow, blue and green) are available to make cheese products more eye-catching and increase sales.

HIGH BARRIER SHRINK PACKAGING FOR CHILLED MEAT

HIGH BARRIER SHRINK PACKAGING FOR CHILLED MEAT

PVDC High Barrier Vacuum Shrink Bags are made of multi-layer functional structural layers processed by co-extrusion technology, it is a kind of vacuum shrinkable plastic, specialised in providing oxygen barrier and moisture protection for food products, it is mainly applied in the packaging of meat and cheese to meet the needs of chilled or frozen, it is mainly applied in the packaging of meat and cheese to meet the needs of chilled or frozen, it is suitable for the long time cold chain storage of meat and the cross-border long-distance transport.

1. Excellent oxygen and water vapor barrier properties, effectively extend the shelf life of chilled meat, up to 60 days under refrigerated conditions about 0-4℃.
2. High shrinkage rate up to 60%, effectively reduce the blood seepage from meat.
3. High transparency, outstanding gloss and super adhesion enable the packed meat to be shown off at its best.
4. Strong strength and excellent puncture resistance greatly prevent blown packs and improve production efficiency. 5. Appropriate thickness can directly pack bone-in meat , reducing the production cost for end user.

HIGH BARRIER SHRINK PACKAGING FOR FROZEN MEAT

HIGH BARRIER SHRINK PACKAGING FOR FROZEN MEAT

Excellent water vapor barrier keeps meat fresh for a long time by maintaining moisture of original meat.
High heat shrinkage rate of 60%, gives a skin tight look, availbe for long-distance transportation of meat frozen under -18℃
Excellent transparency and brightness, perfectly presenting the best state of meat.
Economical price, greatly reducing product costs.

Excellent strength and puncture resistance, greatly reducing the air leakage rate of bone-in meat packaging, improving production efficiency.
High water vapor barrier, reducing product moisture loss, keeping meat fresh for a long time.
Excellent transparency and brightness, perfectly presenting the best state of meat.
Excellent low temperature resistance, can maintain excellent strength and toughness at -60℃. Affordable price, greatly reducing product costs.

HIGH BARRIER SHRINK PACKAGING WITH OTR 10K FOR SEAFOOD PACKAGING

HIGH BARRIER SHRINK PACKAGING WITH OTR 10K FOR SEAFOOD PACKAGING

1. High oxygen permeability, OTR ≥ 10K; inhibits the rapid reproduction of anaerobic bacteria and prolongs the shelf life of products.

2. Excellent water vapor barrier, effectively locks the moisture of products and greatly maintains the freshness of products.

3. High shrinkage rate can reach 60%, close to meat, greatly reducing the waste of packaging space.

4. Excellent transparency and brightness, perfectly present the best state of meat.

HIGH BARRIER SHRINK PACKAGING FOR CHEESE

HIGH BARRIER SHRINK PACKAGING FOR CHEESE

1.Excellent oxygen and water vapor barrier properties are beneficial to the cheese ripening process.

2.High shrinkage rate 30-40%, 90℃, 2s, close to the shape of cheese, attracting customers' attention.

3.High transparency and excellent gloss, perfectly presenting the best state of cheese.

4.Suitable for a variety of vacuum sealing machines, easy to remove excess sealing edges.

5.High sealing strength, improve production efficiency.

6.Multiple colors (red, yellow, blue and green) are available to make cheese products more eye-catching and increase sales.

HIGH BARRIER SHRINK PACKAGING FOR CHILLED MEAT

HIGH BARRIER SHRINK PACKAGING FOR CHILLED MEAT

PVDC High Barrier Vacuum Shrink Bags are made of multi-layer functional structural layers processed by co-extrusion technology, it is a kind of vacuum shrinkable plastic, specialised in providing oxygen barrier and moisture protection for food products, it is mainly applied in the packaging of meat and cheese to meet the needs of chilled or frozen, it is mainly applied in the packaging of meat and cheese to meet the needs of chilled or frozen, it is suitable for the long time cold chain storage of meat and the cross-border long-distance transport.

1. Excellent oxygen and water vapor barrier properties, effectively extend the shelf life of chilled meat, up to 60 days under refrigerated conditions about 0-4℃.
2. High shrinkage rate up to 60%, effectively reduce the blood seepage from meat.
3. High transparency, outstanding gloss and super adhesion enable the packed meat to be shown off at its best.
4. Strong strength and excellent puncture resistance greatly prevent blown packs and improve production efficiency. 5. Appropriate thickness can directly pack bone-in meat , reducing the production cost for end user.

HIGH BARRIER SHRINK PACKAGING FOR FROZEN MEAT

HIGH BARRIER SHRINK PACKAGING FOR FROZEN MEAT

Excellent water vapor barrier keeps meat fresh for a long time by maintaining moisture of original meat.
High heat shrinkage rate of 60%, gives a skin tight look, availbe for long-distance transportation of meat frozen under -18℃
Excellent transparency and brightness, perfectly presenting the best state of meat.
Economical price, greatly reducing product costs.

Excellent strength and puncture resistance, greatly reducing the air leakage rate of bone-in meat packaging, improving production efficiency.
High water vapor barrier, reducing product moisture loss, keeping meat fresh for a long time.
Excellent transparency and brightness, perfectly presenting the best state of meat.
Excellent low temperature resistance, can maintain excellent strength and toughness at -60℃. Affordable price, greatly reducing product costs.

HIGH BARRIER SHRINK PACKAGING WITH OTR 10K FOR SEAFOOD PACKAGING

HIGH BARRIER SHRINK PACKAGING WITH OTR 10K FOR SEAFOOD PACKAGING

1. High oxygen permeability, OTR ≥ 10K; inhibits the rapid reproduction of anaerobic bacteria and prolongs the shelf life of products.

2. Excellent water vapor barrier, effectively locks the moisture of products and greatly maintains the freshness of products.

3. High shrinkage rate can reach 60%, close to meat, greatly reducing the waste of packaging space.

4. Excellent transparency and brightness, perfectly present the best state of meat.

HIGH BARRIER SHRINK PACKAGING FOR CHEESE

HIGH BARRIER SHRINK PACKAGING FOR CHEESE

1.Excellent oxygen and water vapor barrier properties are beneficial to the cheese ripening process.

2.High shrinkage rate 30-40%, 90℃, 2s, close to the shape of cheese, attracting customers' attention.

3.High transparency and excellent gloss, perfectly presenting the best state of cheese.

4.Suitable for a variety of vacuum sealing machines, easy to remove excess sealing edges.

5.High sealing strength, improve production efficiency.

6.Multiple colors (red, yellow, blue and green) are available to make cheese products more eye-catching and increase sales.

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