EMA Pack
Comparison guide

Vacuum vs MAP vs Skin Packaging

Three technologies that protect food by eliminating oxygen — but with very different mechanisms, costs and results. This guide helps you choose the right one for your product and line.

Vacuum

Removes air by drawing film onto product. Mature, economical, reliable technology for high volumes. Film compressed onto product.

Ideal for:

Cured meats, cheese, fish, whole cuts

EMA vacuum machines →

MAP

Replaces air with a calibrated gas mixture. Maintains pack volume. Ideal for fragile products or those needing oxygen.

Ideal for:

Fresh pasta, bakery, display red meat, fresh-cut

EMA MAP technology →

Skin (VSP)

Heated film that adheres like a second skin. Maximum shelf life, premium appearance, zero visible water. Higher material cost.

Ideal for:

Premium steaks, fish fillets, soft cheese, premium retail

EMA skin packaging →

Feature comparison

FeatureVacuumMAPSkin
Fresh meat shelf life
Pasta/bakery/fresh-cut shelf life
Premium shelf appearance
Product not compressed
Suitable for fragile products
Film cost per pack
Process simplicity
No chemical preservatives
Compatible with thermoformer
Compatible with tray sealer
Suitable for bone-in products
Retail-ready without re-pack

Cost and shelf life comparison

VacuumMAPSkin
Film/pack€ 0.03–0.08€ 0.05–0.12€ 0.10–0.25
Gas/pack€ 0.02–0.05
Meat shelf life21–28 days8–12 days (O₂)35–42 days
Cured meat shelf life30–60 days30–60 days30–50 days
Fish shelf life8–12 days8–14 days12–18 days
Fresh pasta shelf life5–10 days30–60 daysN/A

Indicative values. Shelf life depends on product, initial microbiological quality and cold chain.

Unsure which technology to choose?

Tell us your product, target shelf life and daily volume: within 24 hours we'll tell you which of the three technologies is most suitable and which EMA machine we recommend.

Request technology consultation

Let's Assess Your Process Together

Contact the EMA Pack technical team for a dedicated consultation. We analyse your production process and propose the most suitable solution.

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