Plastic packaging for the food industry

Food contact is governed by regulations that list authorised substances and set migration limits. The question is therefore not only what the packaging is made of, but what can pass from the packaging into the food, in what quantity, and under real conditions of use — temperature, duration, fatty or acidic food. Shelf life follows: the barrier to oxygen and moisture determines how long the product keeps as much as its recipe does.

See the catalogOur quality commitments