Vacuum Shrink Bags
Our multilayer vacuum shrink bags offer a high barrier to oxygen and moisture, producing a tight pack that preserves product freshness and extends shelf life — suited to both meat and cheese products.
For a full technical spec sheet and samples, contact our team.
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About the range: high-barrier shrink bags
Our vacuum shrink bags are supplied through IPE Pack, a barrier-shrink specialist that engineers its bags for the full range of vacuum-packed meat, poultry, cheese and seafood applications.
For boneless cuts, the range includes an EVOH-based bag prized for its clarity, gloss and overlapping-seal capability, alongside a PVDC bag that can shrink up to 60% for long-shelf-life export shipments.
For bone-in primals, puncture-resistant bags are engineered to survive sharp edges and rough handling from the packing plant through to retail, balancing protection with a clean, shrink-tight presentation.
Specialized barrier levels are also available for other foods: a dedicated CO2-barrier bag for maturing cheese, and non-barrier options suited to poultry and frozen products, where a full oxygen barrier isn't needed.
Two newer additions to the range focus on further improving performance and sustainability: a bag with secondary-seal technology that reduces purge and leakers while forming a protective skin-like layer around the product, and a minimal-thickness, easier-to-recycle bag that maintains full performance while cutting plastic use.
Examples of printed bags
