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Food Packaging

Food Products must stay fresh until they are consumed. Water vapor often must be kept away from food, but sometimes moisture needs to be kept inside of a package in order to maintain freshness. In either case, a food package must have a low water vapor transmission rate (WVTR).

Other foods are sensitive to oxygen. Most often oxygen needs to be kept out of a package. In this case a package must have a low oxygen transmission rate (OTR). In some cases, minimizing food contact with oxygen is so important that replacing most of the oxygen with an inert gas is necessary.

Food PackagingFood products are sometimes heated up to a boil in water or cooked in a microwave oven. The packaging must be able to perform properly under these conditions.

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