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Vacuum skin-packed salmon

More and more skin packs are showing up on retail shelves around the world these days, as the advantages of this pack format can be pretty compelling.

Attractive salmon packs from Denmark's Vega Salmon.
Attractive salmon packs from Denmark's Vega Salmon.

Securely sealed under vacuum, food products have a significantly longer shelf life and can be presented more attractively than when they are in trays or other more conventional pack formats.

Among the food marketers that have adopted skin packs is Danish seafood processor Vega Salmon A/S. An early adopter of Sealpac’s FlatSkinR skin packaging system for hot-smoked salmon products, Vega previously packaged these products in modified-atmosphere thermoformed trays with flexible film lidding. The move to FlatSkin was driven by a wish to reduce the amount of plastic packaging involved in getting product to market.

By Sealpac’s calculations, this package represents a 75% reduction in the amount of plastic used. The Switzerland-based supermarket chain Tegut, which operates 312 stores in Germany, uses this figure in messaging that appears on its Web site. Also on the Tega Web site is this: “The packaging is easy to open, and after removing the top film surrounding the product, the FSC-certified cardboard can also be removed from its plastic coating. Afterwards, the 3 components can be separated and recycled according to type. The innovative high-vacuum packaging enables more efficient cooling and longer product freshness thanks to the smaller volume.”

Vega also likes how the paperboard carrier lends itself to high-impact printing that provides enhanced branding opportunities. An added plus is that the packs can be displayed vertically as well as horizontally in the supermarket.

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