ISO 9001 certified factory producing vacuum bags since 2014. PA/PE high-barrier bags for meat and seafood — boilable and freezer safe.
From meat to seafood — every bag seals air-tight and puncture-resistant.
PA/PE 7-layer vacuum bags for fresh and frozen meat. Puncture-resistant, boilable.
High-barrier vacuum bags for fish and seafood. Freezer safe to -40°C.
Boilable sous-vide bags for precise cooking. -40°C to +100°C range.
High-barrier PA/PE blocks oxygen for extended freshness
Resists punctures from bones and sharp edges
-40°C to +100°C range for sous-vide and freezing
FDA 21 CFR and EU 10/2011 compliant for direct food contact
PA/PE 7-layer coextrusion provides high barrier and puncture resistance for meat and seafood.
Yes. Our sous-vide bags are boilable to +100°C and freezer safe to -40°C.
Yes. We custom print your brand and product information on vacuum bags.
MOQ is 10,000 pieces for multi-layer vacuum bags due to coextrusion minimums.
Tell us your meat type and thickness — we'll recommend the optimal film and provide a quote within 24 hours.
