Solutions · Meat & Seafood

Slim Packing bases for meat, fish and poultry.

Fiber-based bases for meat, fish, poultry and deli products. They run on existing automated lines and finish with shrink or vacuum packing, replacing the plastic tray with a G-Flute base.

Fiber base

Replaces the plastic tray

Shrink · Vacuum

Fits existing packing lines

Barrier layers

For liquids and grease

Food contact

Certified materials

Slim Packing

A thinner base for automated protein lines.

Slim Packing is developed with producers who want to take plastic out of protein packs without changing their packing lines. Every base is engineered and tested on the producer’s own equipment before it goes into volume.

Engineered for the line

Bases sized to the producer’s packing equipment, closed with shrink or vacuum film.

Seal integrity

Barrier layers hold back moisture and fats and give the film a stable surface to close against.

Less plastic per pack

A fiber base reduces the plastic in each pack to the closing film.

Cost per unit

Measured against the current tray on the customer’s own line, per packed unit.

Product catalog

Slim Packing formats.

Bases for meat and seafood are developed per application. Share your product dimensions and pack type, and we will propose a format.

How we work together

From sample to scheduled supply.

Four steps from your product brief to a validated base on your packing line.

Define

We define the product, pack format and machine.

Engineer

Bases are engineered and tested for fit and seal.

Pilot

A pilot run on your line with measured results.

Supply

Scheduled supply once validated.

Next step

Start a Slim Packing project.

Tell us what you pack and on which machines. Our packaging team will come back with a proposed base and the next steps for a line trial.