Attractive and alligned DESIGN creates sales
We do not underestimate the value of an individual and unique design. Therefore, we have our own in-house design department.
We understand that each design must be adjusted for each single market and each single consumer situation and we can quickly create an attractive design for each product or idea.
The correct method of packaging and handling also ensure a high level of quality and an optimal shelf life.
There are a lot of different packaging possibilities and it is important with the correct material and packaging.
WE ARE CONVINCED THAT THE LITTLE EXTRA SUCH AS RECIPES AND OTHER TIPS WILL PROVIDE ADDITIONAL SALES AND ESPECIALLY REPURCHASES.
THE PACKAGING IMPROVES THE PRODUCT SHELF LIFE
MODIFIED ATMOSPHERE (MAP):
Packing in a modified atmosphere is called MAP, which means that the composition of the air surrounding the food is controlled during the packing process to ensure that the shelf life is improved and the quality is maintained.
When vacuum packing your products, you especially prevent oxidation process such as rancidification. Vacuum packing also prevent exsiccation and moisture absorption. It also hinders certain decay bacteria to grow.
Foil surrounds skin packed products just like a second skin.
The upper foil lays closely and without tensions around the product without changing its form. Therefore, products with sharp or hard elements such as bones and shells are also surrounded.
A standing, hanging or horizontal product display is possible, because the skin foil positions the content of the package and because the sealing prevents juice from running out.
Another advantage is the shelf life of the packed product.
The decisive shelf life and quality factor is to cool down the product very fast and storage by a low temperature (under 5 °C and preferably between 0° C and 3°C.
Factors with impact on shelf life and quality:
- Raw materials quality
- Cooling speed
- Cold storage temperature
- Hygiene factors