Custom PP VSP Skin Pack for Food

The VSP Trays vacuum sealing method removes nearly all residual oxygen, keeping food fresher and longer. The tight profile of the VSP retains fluid in the protein, reducing clearance. Less washing improves shelf life and is more attractive than other packaging methods. This extended shelf life allows the product to be shipped further, reducing shrinkage and potentially expanding your market area. VSP enhances the appearance of foods and brings those deep rich proteins to life. VSP wraps the product in a visually pleasing way; it's almost like having a second skin on your product. Tight product adhesion and crystal clear appearance provide an excellent way to showcase vibrant and abundant proteins. The world is becoming more health-conscious, and as a result, more and more food processors are responding to consumer demands to reduce preservatives. If you want your packaging and products to appeal to health-conscious customers, VSP is the perfect way to deliver on that promise without sacrificing the longevity of your product. Most processors using EVOH Barrier VSP Tray market their products fresh. For consumers who freeze their purchases, however, VSP virtually eliminates freezer burn. Unlike foam trays or modified atmosphere packaging, vacuum skin packaging prevents freezer burns at the source. VSP adheres tightly to the product, preventing freezer burn buildup. VSP can contain high prominence products without hiding the product behind traditional bone-supporting materials. Thick cuts of meat can be held tightly and displayed prominently. If additional protection is required, a high-definition bone patch without loss of clarity can be used. VSP requires only Skin Film, PP VSP Tray or cardboard. Usually, soaking pads or bone guards are not required. VSP can better protect food and keep it fresh longer, reducing food waste. Another key advantage of the VSP is its ability to hold liquids. This means that food manufacturers can add sauces without letting them transfer between food ingredients, and the removal of meat (blood, juices, added solutions) does not flow around the package. Removal is an important factor in the growth of spoilage bacteria and can shorten shelf life.

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