Developed specifically for shrimp skewers, salmon fillets and whole fish, the company says its SKINPro solution is a vacuum skin packaging system built around a ‘high-performance’ skin top web and matching bottom web. The thin top web wraps around the product, handling high product protrusions, sharp or pointed contours and undercuts.

The product is held securely on the bottom web, preventing juicing and allowing flat, upright, or hanging presentation at the point of sale. SÜDPACK states that the system helps extend the food’s shelf life by removing oxygen, ensuring reliable sealing and delivering barrier properties.

SÜDPACK offers a range of PE, PP and APET-based bottom webs designed for use with the SKINPro top webs, including bottom webs made from mono-materials, said to meet recyclability requirements. The top web aims to deliver maximum product visibility and a ‘premium look and feel’ at the point of sale.

The company’s Multifol Extreme is a flexible film seeking to provide maximum functionality with minimal added weight, as well as ‘outstanding’ sealing performance and high puncture resistance. According to SÜDPACK, the solution is ideally suited for MAP or vacuum packaging of fatty, protein-rich or sharp-edged products such as fresh salmon fillets, white fish, or herring portions, as well as frozen goods.

The film is reportedly around 30% lighter than conventional PA/PE structures, without compromising on product protection. In a thickness of 150 µm, SÜDPACK says Multifol Extreme can replace a conventional thermoforming film with a thickness of 200 µm.

The film is also said to have thermoforming properties that support deep draws and good processability on standard thermoforming packaging machines.