High Barrier Vacuum Bags For Seafood&Meat Packaging

Description of high barrier material EVOH

The EVOH additive is Ethylene Vinyl Alcohol. It is mixed with the resin for additional barrier protection. The EVOH additive does appear slightly more grainy than standard Coextruded bags without the additive.

The advantage is that the transmission rate of oxygen is reduced. This enhanced protection function is very important for any product that may be damaged due to high oxygen transmission rate, such as perishable fish and meat.

Advantages

Preserve flavor-The biggest benefit of vacuum-sealed food is that flavor can be retained. For example, by keeping the fish moist but without air, the taste of the fish remains fresh.

Extend the shelf life-the high barrier vacuum bag has a lower oxygen transmission rate, so that the product has a longer shelf life and increases the sales range.

Fresh appearance-the transparent vacuum-sealed packaging makes the meat look like "caught on the same day" or "produced on the same day", so it is more attractive to consumers.

Simple and fast processing-Vacuum sealing with the right machines and materials is a simple and effective way to preserve seafood and maintain freshness. And GreenPak's vacuum bag is suitable for most vacuum machines on the market, such as FoodSaver.