Dehydration on high-moisture food products such as fresh meat and cheese; reveals the multiple negative results like deterioration of the structure, reduction of aroma, growth of bacteria, shortening of shelf-life-

At this point, packaging with these shrinkable(shrinkable with heat treatment*) bags, dilution drops to the minimum level thus extends the shelf life and more delicious products are obtained as a result of supporting maturation of the product-

(*Shrink bags, after the vacuuming process with regular vacuum machines, shrinks as a result of the water applied to 85 degrees Celsius for 3 seconds.)

Our Shrink bags manufactured with high technology have different versions according to the characteristics of the packaged products (meat, cheese, …). Outlines of a few examples;

Barrier Shrink Bag: Used for boneless red meat packaging
Barrier Shrink Bag (Extra Thick): for boned red meat packaging
Maturation/Curing Bags: Bags that throw out the carbon dioxide occurred during the fermentation but not take the oxygen from the outside into inside-

In addition, according to the shape of the product packed, there are many different versions such as side or bottom sealed, V-shaped, curve-cut, …

- Suitable for food contact
- High shrink property
• Maximizing the shelf life with the oxygen and moisture barrier options
- High performance in hot sealing
- Leakage protection
- High transparency and brightness
- PVDC and EVOH options
- Controlled barrier options
- Compatibility with bottom-top film sources
- Rich variety of shapes and sizes
- 8 color flexo top printing feasibility