Vacuum Skin Packaging (VSP) is a packaging technology that wraps the product in a thermoplastic film that perfectly adapts to its shape, like a second skin. It delivers high shelf life, premium presentation at point of sale and superior mechanical protection.
How the VSP process works
The product is placed on a rigid support (tray, cardboard or plastic tray). The top film is heated until malleable, then the chamber creates vacuum below the film which descends and perfectly adheres to the product and support, sealing the edge. The result is an airtight pack that showcases the product in all its quality.
- Top film heated to 150–200°C
- Vacuum applied from below to adhere the film
- Sealing on the support edge with no residual air
- "Second skin" appearance that visually enhances the product
Ideal products for VSP
VSP is particularly suited to irregular products that cannot be compressed and need to be displayed attractively. It is the dominant choice for premium fresh meat, fish fillets, seafood and special cuts.
- Fresh meat: steaks, T-bones, premium cuts
- Fish: fillets, steaks, smoked salmon
- Seafood: prawns, scallops, shellfish
- High-end sliced cold cuts
- Soft fresh cheeses
VSP vs traditional vacuum: practical differences
Traditional vacuum compresses the product in the bag; VSP leaves it in its natural shape. VSP shelf life on fresh meat can reach 20-28 days refrigerated vs 10-14 for conventional vacuum. VSP packaging cost is higher, but the perceived value at the counter justifies premium pricing.
- VSP: shelf life 20-28 days (refrigerated fresh meat)
- Standard vacuum: shelf life 10-14 days
- VSP: no compression, natural product shape
- VSP: drip reduction (liquid loss) up to 40%
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