Meat proteins require protection throughout the rendering, cutting, marinating, packaging, and final storage process.  Some meats such as jerky, smoked items and sausages are shelf stable and require high barrier films to maximize shelf life and protect the flavor profile.  Other meats that are refrigerated require a high barrier to ensure that the product hits its desired shelf life.  Frozen proteins need protection from freezer burn while being held in a constant frozen state.  Shannon understands your challenges and has solutions for you to test in your application based upon your specific demands.

• Nylon/Poly COEX (clear or blue) 

• Nylon/EVOH/Poly COEX (clear)                                                             

• Nylon/Poly Lamination (Clear, white or black)

• Nylon/EVOH/Poly lamination (clear)

 

Many other semi-custom films available to meet your requirements.