Skin Packaging & MAP
The film adapts to the product like a second skin: no visible purge water, no residual air space, shelf life up to 50% longer and a premium retail presentation that makes the difference on shelf.
How vacuum skin packaging works
Product loading
The product is placed on the tray. Shape does not need to be regular.
Film heating
The top film is heated to 160–200°C until it becomes plastic and flexible.
Dragging + sealing
Vacuum draws the heated film onto the product, which adheres perfectly, then the film seals to the tray edge.
Skin packaging advantages
Ideal products for skin packaging
Steaks and premium cuts
Colour and appearance preserved. Ideal for premium retail.
Whole fish and fillets
Adheres even on irregular and bony shapes.
Soft cheeses
No deformation, fresh appearance on shelf.
Chicken breast and poultry
Skin eliminates the "drip" typical of vacuum.
Lamb and bone-in meat
Good adhesion even on bones and rough surfaces.
Whole or sliced cured meats
Premium presentation, extended shelf life.
Ready meals with protein
Skin on protein part, sealed edge.
Premium private label
Positioning differentiation in retail.
EMA Pack machines with skin option
Tray sealers with skin head
STS and DTS with skin head support both standard skin and skin on cardboard trays. Quick mode change (seal / vacuum / MAP / skin) without extended tooling.
EMA tray sealers →In-line skin thermoformers
MTF, STF and LTF thermoformers with integrated skin module combine tray forming and skin packaging in a single continuous high-speed line.
EMA thermoformers →Modified Atmosphere Packaging (MAP)
Replace air with a gas mixture calibrated to your product: more shelf life, less waste, fewer preservatives. MAP is the benchmark technology for meat, cheese, fresh pasta, fish and bakery.
What is MAP and how it works
Modified Atmosphere Packaging (MAP) replaces the air inside the pack with a controlled gas mixture before sealing. The gases used — CO₂, N₂ and O₂ — work synergistically to inhibit bacterial growth, slow oxidation and preserve colour and texture.
Unlike vacuum, MAP maintains pack volume: the product is not compressed and the risk of physical damage is greatly reduced. The gas mixture choice is always specific to the product and cold chain.
| Gas | Role | Note |
|---|---|---|
| CO₂ | Bacteriostatic | 20–50% in almost all food mixtures |
| N₂ | Inert filler | Replaces O₂ without reacting with product |
| O₂ | Colour preservation | Needed for red meat (myoglobin) |
| Ar | Premium filler | N₂ alternative for delicate products |
Mixtures and shelf life by product
Indicative values at 2–4°C. Optimal mixture must be validated with product-specific application test.
| Product | Typical mixture | MAP shelf life |
|---|---|---|
| Fresh red meat | 20–30% CO₂ + 70–80% O₂ | 8–12 days |
| Cured & cooked meat | 25–35% CO₂ + 65–75% N₂ | 30–60 days |
| Fresh fish | 40–60% CO₂ + 40–60% N₂ | 8–14 days |
| Fresh cheese | 30–50% CO₂ + 50–70% N₂ | 30–60 days |
| Fresh pasta | 20–30% CO₂ + 5% O₂ + 65–75% N₂ | 30–60 days |
| Fresh-cut vegetables | 3–5% O₂ + 5–10% CO₂ + N₂ | 7–14 days |
| Bakery / pizza | 30–40% CO₂ + 60–70% N₂ | 14–30 days |
| Ready meals | Variable by component | 10–21 days |
Why choose MAP
FAQ — Skin Packaging
Is skin packaging recyclable?
It depends on the materials. Traditional skin film is multi-layer (PA/PE) and harder to recycle. Mono-material skin solutions (PE-PE or PP-PP) with reduced barrier exist. Cardboard trays + separable skin film are recyclable if the two materials are separated by the end user. The European regulatory framework (PPWR) is pushing towards mono-material solutions.
Can I use skin packaging with cardboard trays?
Yes. Specific skin films that adhere to coated cardboard exist. The cardboard must have a coating compatible with the skin film and resistant to process temperatures (160–200°C).
What is the difference between standard skin and skin protrusion?
Standard skin is applied on a flat or low-profile tray. Skin protrusion allows the product to "protrude" above the tray edge: the film adheres to the upper part of the product that extends beyond. This mode is used for thick steaks or products with a pronounced three-dimensional shape.
FAQ — MAP
What is Modified Atmosphere Packaging (MAP)?
MAP replaces the air inside the pack with a controlled gas mixture — typically CO₂, N₂ and O₂ in proportions calibrated to the product. By eliminating or reducing oxygen, it slows oxidation, microbial growth and colour loss, extending shelf life up to 3-5 times compared to air packaging.
What is the difference between MAP and vacuum?
Vacuum removes air without replacing it: the pack is compressed onto the product. MAP replaces air with an optimised gas mixture: the pack maintains volume and better preserves the shape and appearance of the product, especially for fragile foods (pasta, salads, bakery) or where some oxygen is needed (red meat).
Which gases are used in MAP and in what proportions?
Most common mixtures: CO₂ 20-40% + O₂ 60-80% for red meat; CO₂ 30-40% + N₂ 60-70% for cured meats and cheese; CO₂ 20-30% + N₂ 70-80% for fatty fish; CO₂ 20-30% + O₂ 1-5% + N₂ for fresh-cut vegetables.
Which EMA Pack machines support MAP?
MAP packaging is available on thermoformers (MTF, STF, LTF series) and tray sealers (STS, DTS series). Both support gas injection with integrated mixture control.
Does MAP require special equipment for gases?
Yes. MAP machines require a gas mixer connected to CO₂, N₂ and O₂ cylinders and a mixture control system. EMA Pack provides gas connection specifications during the quoting phase.
What residual oxygen is acceptable in a MAP pack?
It depends on the product: red meat requires O₂ > 60%; for cured meats and cheese residual O₂ must be < 1%; for fresh pasta a low O₂ quota (3–5%) is used. Residual is measured with a headspace analyser.
Is your product suitable for skin packaging?
Send us a photo of the product and your shelf life target: we'll assess in 24 hours whether VSP is the right solution and which EMA machine best fits your process.