READY MEAL PACKAGING SOLUTIONS

Modified Atmosphere Packaging (MAP)

MAP involves evacuating air from the package and replacing it with a specific mixture of nitrogen, carbon dioxide, and a small amount of oxygen to inhibit bacterial growth and extend shelf life. Different gas ratios are used depending on the food's characteristics to maintain its color. This method is ideal for suppliers who prioritize product appearance and quality, suitable for items such as meat, seafood, fruits and vegetables, mashed potatoes, and pasta.

Flow Packer

Flow packers use roll film to form bags and package products rapidly. Standard flow packing does not inherently preserve freshness; a modified atmosphere function must be added for that purpose. Common items packaged this way include hamburgers, sandwiches, baked goods, dumplings, steamed buns, and seasoning packets; these products typically require refrigeration to extend their shelf life.

Vacuum Skin Packaging (VSP)

VSP is ideal for ready meal where the external shape needs to be highlighted. It reduces residual oxygen within the package while enhancing visual appeal. Common applications include steaks, ham, salmon, cheese, and meal kits—specifically foods that are solid and have low liquid content.

Vacuum Packaging

Vacuum packaging involves removing oxygen from the bag before sealing. This prevents oxidation, preserves freshness, and extends the product's shelf life. Common ready-to-eat or ready-to-cook foods suitable for this method include items that are not easily crushed, such as frozen foods (meat, seafood, etc.), pizzas, deli meats, udon noodles, and Chinese-style dishes.

VFFS Packaging

Vertical Form-Fill-Seal (VFFS) packaging automatically forms bags, fills them, and seals them. It is well-suited for foods in chunk, granule, or powder form. Common ready-to-cook foods packaged using VFFS include frozen items (dumplings, meatballs, shrimp, etc.), diced meat, corn kernels, sauces, and seasoning powders.