Clearer, tougher vacuum bags

September 3, 2007
/ Print / Reprints /
/ Text Size+
Vacuum bags with high oxygen-barrier properties are fresh-meat workhorses, and the newest generation of B 2000 bags from Sealed Air Corp.’s Cryovac Food Packaging division overcomes the aesthetic shortcomings of older bags.

Enhanced clarity and a tighter fit are among the improvements in Cryovac’s B 2000 series vacuum barrier bag. Source: Cryovac Food Packaging Systems.

The bags debuted at the beginning of the year, with cheese, smoked meats and pork products leading the conversion. New resins and improved extrusion processes enabled Cryovac engineers to improve the optical properties of the bags. Retailers want bags that look great in the meat locker, and that was becoming a bigger challenge with the growth in “moisture enhanced products,” according to Walker Stockley, Cryovac’s marketing director of fresh red meat.

A recent meat case study by Cryovac found that up to 45% of the pork now in stores has sodium phosphate, water or both added to the original cut. Sealing those products has required more opaque films to prevent leakers. The B 2000 allows packers to add their marinade and keep it, too.

Percent of diffused light is one metric used by film suppliers to measure clarity. The new films have only 4.1% haze, down from 6.9% in the last-generation film. Clarity and greater shrink give products a glossy look, and nominal shrink went from about 77% to 89%, Stockley says, resulting in “smaller corners and ears.”

The new family of films is also tougher. In field tests, impact resistance of the new bags has been measured at 243 newtons, up from 198.

“There’s a noticeable improvement in gloss, clarity and sealability, and food companies can get the better performance on existing vacuum equipment,” says Stockley.

For more information:
Walker Stockley,
Cryovac Food Packaging,

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

You must login or register in order to post a comment.



Image Galleries

Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.


Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

Food Engineering

Food Engineering January 2015 Cover

2015 January

In this January 2015 issue of Food Engineering, we explore how robotics can play a role in pick-and-place, packaging, case packing and palletizing processes, and know where to implement robotic automation.

Table Of Contents Subscribe

FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
View Results Poll Archive


Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +

Food Master

Food Engineering Food Master 2015Food Master 2015 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit to learn more.