Protein & Meat Packaging

Packaging that protects your products and presents them well on shelf. Films that run reliably on your tray sealers and flow wrappers. Barrier materials matched to your shelf life requirements. We’re a UK manufacturer supplying meat processors and packers of all sizes - converting, printing, and delivering from Gloucestershire.

Lidding Films

Lidding film for tray sealing lines - the format most fresh meat reaches the retail shelf in. We supply films that seal to APET, CPET, PP, and other common tray materials.

Anti-fog coating keeps the product visible in chilled cabinets. Without it, condensation obscures the meat and puts customers off. Most of our meat lidding films include anti-fog as standard.

Peel or weld seal depending on your requirements. Easy-peel for consumer convenience. Weld seal where tamper evidence or maximum barrier matters more than easy opening.

Barrier options from standard films for short shelf life through to high-barrier laminates for extended dates. The right structure depends on your product, your gas mix, and your target shelf life.

Running Proseal, Multivac, ULMA, or similar tray sealers? We can match your existing specifications or send samples for line trials before you commit.

Flow Wrap Film

Flow wrap film for horizontal form-fill-seal lines packing sliced meats, bacon, sausages, and portioned products.

We stock popular BOPP widths for quick dispatch. Barrier films, metallised options, and custom widths typically take 3-4 weeks.

For processed and cooked meats, barrier film is usually essential - standard BOPP won’t give you the shelf life these products need. We supply laminated structures with the oxygen transmission rates MAP applications require.

Vacuum and Skin Pack Films

Vacuum packaging removes air from around the product, extending shelf life significantly for processed and cured meats. We supply barrier films suitable for vacuum packing - the tight seal and low oxygen environment keep products fresh for weeks rather than days.

Skin packaging takes this further - a top film is heated and vacuum-drawn tight against the product surface, creating a second-skin effect. Popular for premium cuts where presentation matters. We can source skin films for thermoforming applications.

Both formats need proper barrier properties to work effectively. A vacuum or skin pack in standard film defeats the purpose - the oxygen just permeates through and your shelf life disappears.

Barrier Options

Meat is demanding to package. Oxygen causes discolouration and accelerates spoilage. Moisture loss dries the product out. Light degrades fats and causes off-flavours. The barrier properties of your packaging directly affect how long your products stay sellable.

Protection Required	Material Options
Oxygen barrier	EVOH laminates, metallised films, AlOx coated, PVDC coated
Moisture barrier	PE laminates, metallised films, PVDC coated
Light barrier	Metallised films, opaque structures
Puncture resistance	Nylon-containing laminates
Basic protection	Standard BOPP, PET

High-oxygen MAP for fresh red meat uses specific gas mixes to maintain the red colour customers expect. The packaging needs to hold that atmosphere - barrier film plus reliable seals.

Low-oxygen MAP and vacuum for processed meats, where colour retention isn’t the priority but extended shelf life is. These applications typically need higher barrier films.

Not sure what barrier level you need? Tell us your product, your packing method, and your target shelf life. We’ll recommend the right structure.

Processed and Cooked Meats

Sliced ham, cooked chicken, pâté, bacon, sausages, cured meats - products that have been processed or cooked before packing. These typically need:

• Higher barrier than fresh meat (longer shelf life targets)
• Good seal integrity (oxygen ingress through poor seals defeats the barrier)
• Puncture resistance for products with bones or hard edges
• Printable surfaces for branding on retail packs

We supply lidding films and flow wrap for these applications in barrier grades. Back seal bags are also an option for certain product formats.

Plant-Based Protein

The packaging requirements for plant-based burgers, sausages, and mince are similar to their meat equivalents - barrier protection, MAP compatibility, attractive retail presentation.

We supply lidding films and flow wrap for plant-based protein products. The materials are the same; it’s the messaging on pack that differs. If you’re launching plant-based lines alongside traditional meat products, we can handle both.

Who We Supply

Meat processors - Beef, pork, lamb, poultry. Lidding films for your tray lines, flow wrap for your HFFS equipment, barrier specifications matched to your products and target shelf life.

Contract packers - Multiple customers, multiple specifications, variable demand. We hold original artwork files and turn around repeat orders without starting from scratch. Stock and Serve arrangements for consistent supply.

Protein brands - Whether you’re an established brand supplying retailers or a newer operation building distribution, we supply packaging that meets retail standards and presents your products well.

What We Don’t Supply

We’re a flexible packaging manufacturer - films and bags. We don’t supply rigid trays, tubs, or thermoformed bases. We supply the lidding films that seal to those trays, not the trays themselves.

Sustainable Options

Meat packaging sustainability is challenging. The barrier requirements for food safety and shelf life often conflict with recyclability - multi-layer laminates containing EVOH or nylon are difficult to recycle.

The industry is moving toward mono-material structures where possible:

Material	Type	End of Life	Trade-offs
Mono-PP lidding	Single polymer	Recyclable	Lower barrier than multi-layer
Mono-PE films	Single polymer	Recyclable	Requires compatible tray materials
Biodegradable BOPP	Modified polypropylene	Recyclable + biodegrades if it escapes	Similar properties to standard BOPP

For many meat applications, current sustainable alternatives can’t match the barrier performance of traditional laminates. We can advise on what’s realistic for your products - sometimes the honest answer is that proven barrier materials remain the right choice for food safety reasons.

Quality and Accreditation

BRCGS AA(*) accredited - the standard meat processors, retailers, and food service require. Full batch traceability from raw material to finished product. Certificates of conformity when your auditors need them.

All films are food-grade, EU 10/2011 compliant for food contact. If you’re supplying supermarkets or food service chains with audit requirements, we can support that.

Get in Touch

Whether it’s fresh meat, cooked products, or plant-based protein - get in touch with your requirements. We’ll match the barrier to your shelf life targets and send samples for trials.