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.
- Sustainable solution
- Shelf attractiveness
- Flow-pack keep the air inside
- Easy open
- Optimum barrier properties management
- Maximum speed filling
- Pop corn
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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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