
Help protect food from moisture, oxygen and outside smells so it stays in good condition for longer.
For oily, seasoned or fatty foods, the material needs to handle direct contact without weakening or affecting the pack.
Choose a structure that seals consistently and works with your filling temperature, product and packing equipment.
Choose the right size, shape and closure so the pack is easy to transport, display, open and reseal.
The right packaging depends on the food inside. We look at shelf life, moisture, oxygen and storage conditions before deciding on the structure.









Yes. The window is die-cut and laminated with film or paper mesh. If the bag also needs a grease-resistant liner, the two are compatible but the window film has to be specified for the same grease grade — otherwise the window is the weak point.
Yes, but the inner film changes. Standard PE seal layers lose impact strength at freezer temperatures and can crack when a frozen pack is dropped. We use a modified seal layer for sub-zero storage — tell us at quoting stage, because retrofitting it after tooling is expensive.
All of them. Greaseproof paper, paper trays and any coated board we supply use PFAS-free barrier coatings. This is now a legal requirement in the EU and several US states rather than an optional upgrade, so we made it standard rather than an option you have to ask for.
Yes. Every food-contact structure we supply is certified for the intended use, and we provide the declaration of compliance with the order. Because requirements differ between the EU, the US and other markets, we ask where the product is sold so the paperwork matches the jurisdiction rather than being generic.
We’ll reply within 24 hours to confirm the details and help with your quote.