Vacuum bags that seal first time, every time

In vacuum packing, a failed seal is a leaker, a return and a lost customer. Our vacuum bags are multi-layer polyamide/polyethylene (nylon/PE) laminate — a high-barrier, puncture-resistant structure built for chilled meat, fish and cheese. We’re known for one thing above all: consistency. Supply chain disruption and variable bag quality cause machine-compatibility problems that stop lines; we iron those out, with reliable quality right across the range so your sealer runs without surprises.

Key Specifications

Structure

Multi-layer polyamide / polyethylene (nylon/PE) laminate

Gauge range

From 65µm up to 120µm

Types

Smooth (chamber machine) and embossed (vacuum sealer) · cook-in / sous-vide · shrink-vac

Formats

Standard size ladder, typically on rolls · pre-made pouches available

Food compliance

BRCGS certified

Material

Typically virgin food-grade · recycled-content options in development

UK lead time

Europe-wide next-day (stockholding)

Vaccum Bags

Built for chilled food production

Our bags are matched to the way you pack — smooth for chamber machines, embossed for vacuum sealers, cook-in grades for sous-vide, and shrink-vac for a tight, presentation-quality finish on bone-in products. Whatever the application, consistent bag quality is what keeps your sealer compatible and your line moving.

Common Applications

Meat — chilled and bone-in, with puncture-resistant and shrink-vac grades.

Fish and seafood — high-barrier sealing for shelf life and leak prevention.ion.

Cheese and dairy — chamber and sous-vide-grade packing.

Cook-in / sous-vide — grades built to withstand the cooking process.

What You Can Expect

Related Products

See How This Works in Your Operation

Book a Consultation