Pack allows use of vacuum and MAP techniques

By Ahmed ElAmin

- Last updated on GMT

Related tags: Packaging

A new pack allows processors to use both vacuum and modified
atmosphere techniques for extending the shelf life of their
products.

Cryovac said it has redesigned its Darfresh brand specifically for red meat products. The DarfreshBloom pack is made up of three webs. The first rigid barrier bottom web is formed on line into a tray. The second web is made of a new Cryovac TB270 semi-barrier top skin. This serves to keep the meat close to the bottom web with hermetic seals. The third web is a top lidded barrier that maintains the gas mixture inside the pack and provides a flat surface. Between the two top webs, an MAP compartment holds the gas mixture that allows the meat to retain a bright red colour while helping to prevent degradation of the product, Cryovac claimed. The vacuum skin packaging is drip-proof and provides hermetic seals against gas exchange with the outside. MAP helps to prolonged the self-life of the meats by using various gases to replace oxygen. "The reduced headspace offers optimal pack size, ensuring more profitable logistics, optimised retail shelf utilisation and less waste,"​ Cryovac claimed. An easy-opening seal allows the pack to be easily opened while all three webs can be printed on giving processors promotional options. Materials such as leaflets can also be inserted in the MAP compartment. The pack is designed for rollstock packaging technology and can be run on the Cryovac Multivac RCD equipment range dedicated to the Darfresh brand, the company said. A specific re-injection lidding station needs to be added to the conventional Darfresh equipment. Cryovac is a subsidiary of Sealed Air Corp.

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