MAP, vacuum or skin packaging — which fresh-food format fits?
Three formats dominate fresh food.MAP replaces the air with a gas mix to extend shelf life while keeping presentation — ideal for retail trays.Vacuum packaging removes air entirely, maximising shelf life but compressing the product.Vacuum skin packaging (VSP) draws film...
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Sustainable packaging: looking beyond 'recyclable'
"Recyclable" is a claim, not a guarantee.Design for recycling. Mono-material structures (all-PP or all-PE) are far more likely to be recovered than multi-material laminates.Material reduction. Down-gauging film and right-sizing packs often cuts more impact than switching material.Whole-life view. A lighter...
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Five common mistakes in sterile barrier packaging
Sterile barrier packaging fails in predictable ways. Five recurring mistakes: Validating too late — ISO 11607-2 requires processes validated (IQ/OQ/PQ) before production. Skipping accelerated aging — shelf-life claims need ASTM F1980 plus real-time confirmation. Over-tight seals — a seal that...
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How to choose the right packaging technology
Selecting a packaging technology is a sequence of trade-offs, not a single decision.1. Start with the productIts state, shelf-life target and sensitivity to oxygen and moisture set the barrier requirement before anything else.2. Define the formatBlister, tray, pouch, skin pack...