Sealing

In the sealing process, the product is placed into a formed bottom film or tray and then hermetically sealed with a top film using heat and pressure. This creates a hygienic and secure packaging.

Applications
Sealing is suitable for a wide range of products: fresh foods such as meat, sausages, cheese, salads, baked goods, fruit and vegetables, as well as industrial and medical products – especially when no modified atmosphere is required.

Benefits
Even without atmosphere exchange, sealed packaging reliably protects against moisture, UV light, odors, and mechanical stress. It ensures high product safety, stability during transport, and an attractive product presentation thanks to clear visibility. The packaging offers flexible labeling options and can be made resealable if needed – making it an ideal solution for retail and industry.

MAP – Modified Atmosphere Packaging

This process involves packaging the product in a modified atmosphere. This means that the ambient air is removed from the packaging and replaced with a protective gas. Protective gas atmospheres typically consist of carbon dioxide, nitrogen, oxygen, or a mixture of these gases.

Applications

MAP is suitable for a wide range of products: fresh meat and sausages, cheese, fish and poultry, as well as vegetables and baked goods. It is also used in non-food and medical applications, making it a versatile packaging solution across various industries.

Advantages

By carefully controlling the gas composition, MAP extends the shelf life of sensitive products. This packaging method contributes significantly to product safety, compliance with best-before dates, and the reduction of food waste. It preserves freshness, colour, and texture, ensuring an attractive presentation at the point of sale. At the same time, MAP facilitates handling and transport: the packaging stabilises the product and protects it from external influences.

Vacuum

During vacuum packaging, the surrounding air is completely removed from the pack. This creates a nearly airless environment that effectively protects the product from oxygen and external influences, significantly extending its shelf life.

Application
Vacuum packaging is especially suitable for sensitive food products such as meat, sausages, cheese, fish, poultry, and pasta. Dry goods like coffee or nuts also benefit from the oxygen-free conditions. In the non-food and medical sectors, vacuum packaging reliably protects goods from moisture, corrosion, dust, and mechanical damage.

Benefits
By removing oxygen, the growth of microorganisms is inhibited, while taste, color, and freshness are preserved – all without the use of preservatives. The product remains securely positioned within the packaging, ensuring both protection and a visually appealing presentation. The reduced pack volume saves space during storage and transport. Additionally, products can be frozen directly in their packaging without compromising quality.

Skin

Skin packs enclose the product like a second skin. The flexible top film clings gently and without tension, sealing the product across the entire surface on a rigid bottom film or tray.

Application
Ideal for high-quality, delicate foods such as meat, fish, seafood, poultry, or cheese, where product integrity and appearance are key. Even items with irregular shapes or leaking juices can be securely and hygienically packaged.

Benefits
The airtight vacuum seal extends shelf life and provides reliable protection against external influences. The tight fit holds the product firmly in place, preventing movement – perfect for an attractive presentation at the point of sale. Optional design features such as printing or labeling enhance visual appeal.

Steam

In steam packaging, freshly cooked hot meals are filled directly at temperatures between 80 and 95 °C. Before sealing, a targeted burst of hot steam at 65 to 95 °C displaces the oxygen inside the packaging. This creates an almost oxygen-free, vacuum-like atmosphere that protects the product.

Application
Ideal for freshly prepared meal components such as sauces, soups, meat and fish dishes, vegetables, and other hot foods that are packed immediately after cooking.

Benefits
The combination of hot filling, steam sterilization, and pasteurization significantly reduces microbial load. This preserves taste, texture, and nutritional value – with a shelf life of up to 21 days. Portion-sized packaging and standardized processes ensure product safety, accurate portion control, and help prevent cross-contamination during chilled storage.

Shrink

In shrink packaging, the product is placed into a formed bottom film and sealed with a top film. The air inside the pack is then removed, creating a vacuum. The sealed pack then passes through a shrink tunnel, where heat causes the specially developed film to shrink tightly around the product.

Application
Ideal for foods such as meat, poultry, sausages, or cheese where product protection, hygiene, and attractive presentation are key. Even irregularly shaped goods can be reliably packaged – regardless of size or form.

Benefits
Shrink packaging conforms precisely to the product’s shape, leaving no excess film or unsightly edges. Packaging material, thermoforming machine, and shrink technology work in perfect harmony – delivering an efficient and high-performance packaging solution.

MLP – Multi-Layer Packaging

Multi-layer packaging (MLP) involves placing the product in two or more layers on a bottom film. After positioning the individual layers, the film is sealed with a top film. This allows the separate layers to be opened individually at a later time.

Application
Ideal for foods such as sliced sausages, ham, and cheese, where portioned removal is desired.

Advantages
MLP enables individual portioning, which helps reduce food waste. The packaging helps maintain the product’s freshness and is especially suitable for households with low consumption or for singles. Due to the smaller packaging size compared to MAP (Modified Atmosphere Packaging), shipping costs are reduced, and up to 23% less plastic waste is generated.