Nowadays, in many e-commerce platforms and offline fresh products supermarkets, many meat products with VSP vacuum skin packaging are frequently eye-catching. Different from the traditional frozen meat and modified atmosphere packaging, the vacuum skin packaging not only prolongs the shelf life, but also effectively preserves the high-quality appearance of the food itself.
Although the cost of vacuum skin packaging is high, more and more frozen fresh products such as meat and seafood with high added value are beginning to use this kind of packaging. Some people in the industry say that in the future, the application scope of vacuum skin packaging will be more and more in fresh food.
Attention is paid to the high appearance value of new packaging in the market
The vast majority of fresh meat sold on the e-commerce platform is frozen meat. In March 2017, a large number of Australian imported beef was delivered to consumers in the form of chilled meat, which is very important because of the application of “vacuum skin packaging” technology.
The products packed with vacuum skin packaging are packaged with thin film completely attached to meat, forming a vacuum-like environment, but its effect of isolating air and bacteria is better than that of vacuum packaging.
“At present, the fresh and cold chains in the industry are mainly made up of dry ice and nitrogen. Their biggest problem is that if they don’t put enough, the meat will deteriorate and if they put enough, the meat will freeze. And dry ice can last up to two days, and nitrogen can last up to a week. The head of fresh bird logistics said that this innovative vacuum skin packaging can ensure that meat is kept fresh for up to 21 days at 0-4 degrees Celsius.
Not long ago, the frozen food media reporters in the shop “box horse fresh” noticed that its sales of steak, mutton and other meat products are also using vacuum skin packaging technology.
It’s not just fresh boxes of horses. In Shanghai Metro Mall, the vacuum skin packaging of Horqin fresh beef has caught the eye of consumers. The person in charge said, “This packaging process uses high quality and stable packaging materials, the beef is packaged in three-dimensional form, the surface of the transparent film is smooth and close to the meat, customers can intuitively see the beef they want to buy, with excellent visual appearance.”
Obvious advantages of keeping fresh in line with market upgrade
“vacuum skin packaging originated from developed countries in Europe and the United States, is a new packaging technology, but also the future trend of development. Technically, unlike vacuum shrinkage packaging and modified atmosphere packaging, vacuum skin packaging is to heat transparent plastic film to the degree of softening, then cover the cut beef with a supporting box, vacuum from below, so that the heated and softened plastic film adheres to its surface according to the shape of beef, and at the same time adheres to the supporting box for carrying beef. After cooling and forming, it becomes A new packaging object.” A person in charge of Horqin cattle industry said so.
Vacuum heat shrinkable packaging, keep 0-4 C low temperature refrigeration, the longest shelf life can reach 45-60 days, more suitable for long-distance transportation of large fresh meat; Modified atmosphere packaging, common in high-end supermarkets or supermarkets high-end beef areas, keep 0-4 C low temperature refrigeration, shelf life is generally 5-7 days, more expensive, suitable for family consumption; vacuum skin packaging, shelf life between the two, keep 0-4 The shelf life is usually 20-35 days when stored at low temperature.
Compared with other packaging, vacuum skin packaging has obvious advantages: air and bacteria isolation effect is better than vacuum packaging, moisture-proof, oxidation-proof, prolonging shelf life; packaging highlights its natural appearance, enhance purchasing desire; vacuum skin film is close to food, juice can not seep out, reduce bacterial reproduction; prevent frozen spots of fresh meat and seafood products; shock-proof, friction-proof, not damage products due to transportation; There is no need for die making to save packaging volume and cost, and the packaging is easy to tear and easy to use.
In addition to the excellent “fresh-keeping function”, the most important feature of vacuum skin packaging is to retain the appearance of the food itself, not being “deformed” by vacuum pumping. “This kind of packaging has a high-quality appearance, no juice on the surface of the film, no fog, customers can also touch the appearance, feel very good,”intimacy”multiplied.
The cost of vacuum skin packaging material selection is about three times that of ordinary packaging.
In fact, vacuum skin packaging is not a new thing. As early as the 1960s, it has sprung up in Europe, America, Japan and other countries and regions. China introduced the packaging technology in the late 1980s, but because of the high cost and other factors, its application has been limited. In recent years, it has been more and more widely used in the fields of hardware, electronic components and medical devices. In the food industry, many fresh meat products, seafood products, cooked brine and other products using vacuum skin packaging are also increasing.
Simply put, the principle of vacuum skin packaging is to place the product on a breathable bottom board (cardboard or plastic sheet) or in a rigid tray, which is covered with a plastic film heated to soften, vacuum through the substrate, so that the film closely wraps the product and seals with the bottom board. A more attractive product would be born if striking patterns and words were printed on the backplane.
Of course, in order to achieve the desired packaging effect, there are also requirements for vacuum skin packaging materials. At present, some enterprises have developed a variety of special vacuum skin packaging films for food, which can be selected according to the packaging products.
Air permeability film: high permeability, easy body-fitted forming, suitable for frozen food; oxygen barrier film: high oxygen barrier, can effectively extend the shelf life of food; good formability, can maintain the complete shape of soft food; multi-layer co-extrusion electronic cross-linking film: good barrier performance, suitable for fresh refrigerated food, mainly used in automatic continuous body-fitted packaging machine.
As for the bottom plate, there are two kinds of food, one is flat bottom bracket, which is made of plastic sheets or paper-plastic composite materials; the other is pallet, which is made of plastic with a certain shape of shallow plate.
Although the packaging effect and performance are excellent, the high cost has become a barrier to the wide application of vacuum skin packaging. Compared with ordinary packaging, the cost of vacuum skin packaging is three to four times that of the former.
As an internationally renowned vacuum skin packaging service provider – KANGBEITE PACKAGING, in the view of Mr. Kevin, CEO of KANGBEITE, said that this situation was changing: “Although the cost of vacuum skin packaging is obviously higher than that of ordinary packaging, it has high appearance value and strong function, especially for the terminal channel of new retail, and will be more and more used in frozen and refrigerated food in the future.”