VacuumSkinPad – The best solution for vacuum-packed products

The VSPad makes vacuum-packed meat and fish a real margin winner on the refrigerated shelves, as markdowns can be significantly reduced with this type of packaging.

In particular, higher-priced steaks and fillet pieces of beef or fish are fixed to printed cardboard carriers with a sealing film for vertical storage This packaging offers the particular consumer advantage of being able to optimally assess the high-quality product in the packaging. It is therefore all the more important to maintain the high-quality appearance of the skin-packed food over the long term and to absorb the natural secretion of the juice to prevent blood blisters or fluid accumulation at the bottom of the packaging.

Further advantages of the VSPad:

• No leakage when opening the packaging
• Millimetre-thin pad
• Efficient absorption
• Liquid absorption across the surface – even when products are hanging in the refrigerated shelf
• Inhibits the growth of bacteria and germs, significantly improving the microbiology
• Improves the appearance of the product and packaging