Food Skin Packaging
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 →FAQ
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.
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.