ES-Plastic Launches New Skin-Pack Eco Pro Tray
The skintight sealing provided by the “skin procedure” reduces the product's moisture loss and locks it firmly into the tray.
Jul 27 2011 --- An air-tight package is ideal for exquisite meat products that require post-maturing. Whether Argentinean beef or tasty game - the product can quietly continue maturing during transport and storage and intensify its special flavor. Spicy food for grilling, fish or scampi are also ideally suited. The new Skin-Pack Eco Pro tray from ES-Plastic makes this possible by vacuum packing the material in the tray with a foil. The skintight sealing provided by the “skin procedure” reduces the product's moisture loss and locks it firmly into the tray.
Depending on the skin foil, the tray can also be equipped with a peel layer, which makes it convenient and simple to open the package and remove the material. Environmental awareness and sustainability played an important role in this new tray's development. Consequently, ES-Plastic was able to reduce the weight by 2.5 grams while maintaining the desired stability. This in turn means reduced consumption of valuable fossil raw materials and reduced waste and DSD fees. The lower weight during trucking translates as reduced greenhouse gases, such as CO2, and improves the ecological performance evaluation over the long term.
The PP tray is available upon request with an EVOH barrier layer (oxygen barrier) for an especially long shelf life.
