BOPP/BOPP
Proper allowance must be made for the low moisture and high fat content of snacks and their vulnerability to foreign odours in order to select the most suitable packaging material. Fats are easily affected by atmospheric oxygen, leading to acidification of the product. The intended packaging materials should have high barrier performance and that is why laminated structures of two or more layers are generally applied.
features
- Sustainable solution
- Shelf attractiveness
- Flow-pack keep the air inside
- Easy open
- Optimum barrier properties management
- Maximum speed filling
applications
- Snacks
- Pop corn
- Cips
- Carckers
- Cereals
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contacts
products
Packaging for coffee, tea, cocoa
Packaging for sweets, caramel, chocolate
Packaging and sachets for spices
Packaging for puree, doy packs
Packaging for sugar, salt, pasta, flour
Packaging for dry and wet pet food
Packaging for sauces, ketchup
Production of IML labels
Packaging and films for napkins
Packaging for tubes, for toothpaste
household chemicals
Packaging for meat dumplings, meat, fish
Packaging for butter, cheese, desserts
Packaging for bread and bakery products
Packaging ice cream and dairy products
Shrink sleeve label for bottles and jars
Adhesive bonded film for polycarbonate
Barrier film for vacuum packaging
Films for medical devices, sterile bags
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