Shrink wrapping and vacuum packaging are both types of flexible display packaging, hence, they can be confusing for some of us who are not in the packaging industry. In this blog, we would like to discuss their similarities, differences, and recommendations of the products for each type. First of all, what is shrink wrap and what is vacuum packaging? Shrink wrapping is a type of packaging method that uses plastic film and heat to “shrink” the film to the shape of the product. Vacuum packaging uses a nozzle or pressure to remove air from packaging. Once the air is removed, it is then sealed. So, what similarities do they share that make people confused? Both shrink wrapping and vacuum packaging are often used for packaging food and they do help to extend shelf life. They use transparent bags or rolls of plastic film and required heat sealing to enclose the product…

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Shrink Film, Stretch Film, Shrink Wrap, Stretch Wrap. Aren’t all these the same? Despite commonly hearing people interchanging this term for the same purpose, it is not true at all. Let us debunk some of the misconceptions that’s lingering around. Stretch Film | Stretch Wrap Figure 1 – Stretch Wrap Machine with Stretch Wrapped Pallet Contrary to popular belief, the above image is a stretch wrap machine with a pallet wrapped with a stretch film. The primary purpose of stretch wrap is to unitize the pallet with the product with the plastic film to ensure that the product stays intact, on the pallet. If you need more information about what is stretch wrap, feel free to read this instead. Now that we’ve debunked the misconception, everything from here on, we will be focusing on just the Shrink Films. Shrink Film | Shrink Wrap What is Shrink Wrap then? Shrink wrapping…

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Shelf Life of Fresh Food Extending the shelf life of fresh food has quite been a primary cause for the food industry, especially for raw food supplies. Some fresh foods that need shelf life extensions are meat, fish, vegetables, ham, and cooked dishes which normally have a lifetime of less than a week and are only stored by simple packing and refrigeration methods. Not having proper storage and packaging affects the ability of a business to push the limits of their sales while having in mind the possibilities of unprofitable product wastage is also another case. There are some traditional ways of extending the shelf life of food that has been used throughout histories such as smoking, pickling, freezing, and canning. Food manufacturers benefit from these methods to reduce wastage, maintain the products on sale for much longer, and extend product distribution reached. Every method does increase the shelf life…

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