Packtastic PVDC Shrink Bags are premium multi‑layer co‑extruded packaging solutions engineered to keep meat, poultry, and cheese fresher for longer. The core PVDC (Polyvinylidene Chloride) barrier layer delivers outstanding protection against oxygen and moisture – and unlike EVOH, its barrier performance remains stable even in high‑humidity cold‑chain environments. When heat‑shrunk (85–90°C), the bag forms a tight, wrinkle‑free “second skin” that conforms precisely to the product, eliminating air pockets, reducing purge loss, and preserving natural colour, flavour, and texture. With proven shelf‑life extension – fresh meat 7–9 days (vs. 3–5 days), poultry up to 4 months chilled, and cheese 6–12 months depending on variety – these bags are the trusted choice for processors, packers, and retailers who demand premium quality and export‑ready durability. Available with low MOQs, full customisation (sizes, thicknesses, up to 20‑colour printing, multiple bag styles), and food‑grade certifications (FDA, BRC, HACCP, ISO, Kosher).
Superior oxygen & moisture barrier – PVDC offers OTR ≤5 cc/m²·24h, stable at high RH; prevents oxidation, dehydration, and off‑flavours.
Extended shelf life – Fresh meat: 7–9 days (refrigerated); poultry: up to 4 months (chilled); hard cheese: up to 12 months.
Skin‑tight shrink fit – Shrinkage >50% at 85–90°C; no wrinkles, minimal purge, excellent shape retention.
Crystal clarity & gloss – Showcases product colour and freshness for maximum retail appeal.
Puncture resistant – Tough enough for bone‑in cuts and handling damage.
Low‑temperature shrink option – 85°C available to preserve colour and delicate textures.
Anti‑fog coating (optional) – Prevents condensation for clear visibility.
Food‑grade certified – FDA, BRC, HACCP, ISO 9001, Kosher compliant.
Full customisation – Sizes (width up to 500mm+), thickness (45–300µm), printing (20 colours), bag styles (curved/flat/taped/perforated).
| Parameter | Details |
|---|---|
| Material | PVDC / PE co‑extrusion (multi‑layer) |
| Thickness | 45–300µm (custom) |
| Width (folded) | 150–500mm+ (custom) |
| Length | Customisable |
| Shrink temperature | 85–90°C (standard); low‑temp 85°C optional |
| Shrinkage rate | >50% |
| Oxygen transmission | ≤5 cc/m²·24h · atm · 23°C · 65% RH |
| Printing | Up to 20 colours on both sides |
| Bag styles | Curved bottom, straight bottom, side seal, taped, perforated |
| Freezer safe | Down to –40°C |
| Certifications | FDA, BRC, HACCP, ISO 9001, Kosher |
Meat – Beef, pork, lamb (steaks, roasts, primal cuts, bone‑in, ground meat)
Poultry – Whole birds, breasts, thighs, drumsticks, marinated products
Cheese – Hard (Parmesan, Gouda), semi‑hard (Cheddar, Edam), soft (Brie, Camembert), processed slices
Other – Deli meats, sausages, and ready‑to‑eat meals
Stable PVDC barrier – Unaffected by humidity – ideal for meat, poultry, and cheese in cold chains.
Proven shelf‑life gains – Real‑world results across all three product categories.
Low MOQ – Flexible minimums make premium packaging accessible to small and medium producers.
Customisation expertise – One‑stop service from material selection to finished printed bags.
Factory‑direct pricing – Competitive wholesale rates without quality trade‑offs.
Certified quality – Internationally recognised food‑safety standards.
Packaging: Cartons or wrapped pallets
Shipping: Ocean, land, air, express available
Port: Tianjin, Shanghai, Ningbo
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