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.
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)
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.
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.