Frozen Food Packaging
Frozen food packaging requires barrier performance, puncture resistance and suitability for low temperatures. DY evaluates films and structures for product shape, storage methods and packaging equipment.
Packaging Frozen Foods with Sharp Edges
DY reviews the contents and recommends performance improvements for each application. Frozen shrimp heads can puncture vacuum bags and expose contents to contamination, so films with higher puncture resistance are recommended.
Frozen Food Packaging Materials and Packaging Applications
Multilayer Coextruded Vacuum Bag Development
DY works with manufacturers to develop high-barrier coextruded vacuum bags that extend freshness and support hygiene. Compared with adhesive-laminated vacuum bags, coextrusion reduces adhesive use and allows a wider range of material combinations. Improved barrier and low-temperature performance help reduce bag damage and risk to the contents.
Food Safety and Quality Control
DY selects food-grade raw materials and reviews supplier safety reports. Films are also periodically retested by SGS to confirm food-safety requirements. Strict controls support safe packaging.
Selecting Suitable Packaging Materials
Frozen food packaging requires barrier, puncture resistance and low-temperature performance. Nylon is selected for extensibility and coextruded with PE, with the nylon ratio tailored to the product. Structures from three to eleven layers provide different barrier levels and help protect against sharp edges formed during freezing while preserving original flavor.
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BOPE Film OEM/ODM
Biaxially oriented PE film supports stiffness, clarity, printing and lamination.
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Coextruded Vacuum Bag OEM/ODM
COV
Multilayer bags selected for sealing, barrier and puncture-resistance needs.
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Pearlized Film OEM/ODM
P2N
A milky, pearlized finish supports light shielding, food packs and bottle labels.
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