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Food Vacuum Packaging

Vacuum packaging is a modern technique for packaging food products. The presence of oxygen in a food-containing container causes the growth of aerobe and fungal molds. In addition, oxidative activity inside the container creates an unpleasant smell flavors and changes in the color and nutritional properties of the food. In this way oxygen and all chemical and biological contaminants such as pollution substances and bacteria that are normally present in the air, are eliminated from being in contact with the product and maintains food characteristics of colour, flavour and nutritional value longer. In other words, it maintains all of the quality and economic value. Packaging technology in food preservation has improved over decades mostly due to the sealing of foods in oxygen impermeable package material and the quality of oxygen absorber 

Description
The packages produced have different characteristics depending on the type of product, customer request and storage.
Three-layer films

Five-layer films
Metallized or transparent films
Sewing type and pouch
Main applications:
Fresh/Processed meat
Seafood
Cooked products
Cheeses
Moist/dry food products