Technical terms explained simply

A sealing seam joins two films as well as a lid with its receptacle. Generally, this is done after filling the vacuum bag or other packaging by applying heat, time and pressure to a sealing tool in order to allow the two components to fuse together. Heat sealing is the most common process within the packaging industry on account of its cost-effectiveness. The films to be sealed pass through two heated sealing jaws, which create the desired sealing seam at a defined degree of pressure, sealing time and temperature. The cycle time is determined according to the melting temperature, the sealing time and the sealing pressure. The width of the sealing seam is not the deciding factor. A properly executed narrow seam provides an absolutely tight seal.

The shelf life expiration date (SLED) is regulated by law and describes an essential labelling element. It must be displayed on all finished packaging to indicate the minimum shelf life of a food or pharmaceutical product under appropriate storage and handling conditions. If the shelf life expiration date is exceeded, there may be a loss of taste and quality. Therefore, the SLED also protects the manufacturer from complaints after the limit has been exceeded. If a product has spoiled before, the manufacturer is obliged to replace the product. The minimum shelf life of a food product is at the discretion of the producer. It is therefore possible that different producers of the same product may declare different SLEDs. Highly perishable foods, such as minced meat, do not display a shelf life expiration date, but rather a consumption date that indicates by when the product should be considered processed. The shelf life expiration date is comparably more significant, as it is based on best before tests.

Shrink bags are the ideal solution for airtight packaging of products in vacuum chamber machines. On completion of this process, the bag is shrunk by brief immersion in hot water or in a shrink tunnel. Through this procedure, which only takes a second, the product receives a tight-fitting packaging of outstanding quality and appearance. ALLFO supplies two different types: The ASB bag (PVDC) and the ASBC shrink bag with EVOH barrier, available with either a round bottom or a side seam. The oxygen barrier of a shrink bag prevents the growth of microorganisms, a factor contributing to spoilage of unpackaged goods. Meat or meat products can thus be stored refrigerated for several weeks without any loss of quality, especially since the bag provides an adequate protective barrier. Meat juice is prevented from escaping while sensitive products benefit from full flavour development. Depending on the type, shrink bags guarantee outstanding puncture resistance, low air traction rates, excellent gloss and thus prime-quality presentation of the packaged goods, even with total thicknesses of 40my to 100my.

A side seal bag is characterised by three sealing seams and is very often used to provide airtight packaging for a variety of products, especially when packed in a vacuum chamber machine. ALLFO manufactures a wide range of formats of the so-called three-edge vacuum bags. The classic version of this product is the transparent PA/PE side seal bag in 90my. We also produce numerous bag types based on specialised composites for particular applications or product presentations. Our warehouse includes an extensive range of side seal bags in various formats. Along with vacuum, the barrier properties of our bags ensure maximum product safety and aroma protection due to their stable gas barrier. Low air traction rates through excellent sealing properties as well as a high degree of tear and puncture resistance under mechanical strain prove to be further advantages of ALLFO’s side seal bags.

Sous-Vide or vacuum cooking refers to a technique whereby meat, fish or vegetables are gently cooked in a vacuum pouch. Prerequisites for this process include a water bath or a steamer at relatively low temperatures, considerably less than 100°C. The ingredients are first sealed in a vacuum bag and then slowly prepared at a constant water temperature of 50 to 85°C. Alternatively, there are also steam cookers in which the bag is placed to be steamed to the exact degree. Given the increasing popularity of this method, ready-made sous-vide baths have been on the market in the meantime. Sous-vide cooking will not only fully preserve the flavours and the aroma of the ingredients but even enhance them. Due to the vacuum, oxidation of the food is reduced. Since the relatively low temperatures during the sous-vide procedure do not allow a crust to form on the dish, it is usually fried or baked briefly before or after vacuum cooking.

Stand-up pouches in various material combinations are designed to steadily rest on a special oval base. Meanwhile, they have conquered a traditional place on supermarket shelves on account of their stability. They are impressively lightweight and provide a high-level oxygen barrier. The sturdy composite material allows the consumer to easily pour or decant the contents of the pouch. Variants equipped with practical tear notches and zip-closures have become increasingly popular. Thanks to its stable multilayer film, the stand-up pouch, also known as Doypack, reliably prevents products from drying out, from losing their aroma or from odours penetrating or escaping. Another current trend in design is towards paper and paper look versions.

Structured bags have been designed especially for vacuum packing with smaller, standard household appliances. A pump extracts the air from the vacuum bag, which is then sealed airtight. Due to the fact that smaller vacuuming devices usually do not apply the same tractive force as industrial machines, they are unable to evacuate air from the bag as effectively. A structured bag, however, supports the air to exit the bag optimally. The special, food-safe structure is integrated on the inside of the bag. The result is the same: the products are optimally protected while the shelf life of the food is increased. Essential vitamins, minerals and other nutrients are retained whilst aroma, taste and the product’s attractive appearance are maintained. Another advantage: Due to air extraction, packaging is reduced in size and a lot of space is saved in cooling counters or refrigerators. The fact that vacuum-packed food can also be frozen means that the capacity of the freezer is less affected. Freezer burn is no cause for concern.