Food Engineering

Shrink bags

January 1, 2010


A “greener” alternative to traditional PVdC barrier shrink bags, CMS’s Flavorseal BGB-90 bone guard shrink bags have a high-grade, chlorine-free resin formation that provides puncture protection from edge to edge without patches, soaker pads, bone discs or other stopgap measures. Used with bone-in fresh, cooked or processed meats, including ribs, ham, beef and poultry, as well as heavy rub or spiced products, the bags provide clarity and gloss. The printable bags can be heat-sealed or clipped to accommodate a variety of food applications.

Carroll Manufacturing & Sales; 440-937-3900; www.cmsflavorseal.com