When packaging is a basic ingredient for cooking.

The world of cooking

The packaging has a fundamental task: maintaining the freshness of the product and preserving it as long as possible, without altering the taste, appearance or organoleptic characteristics. In order to slow down or stop the natural deterioration of food, already packaged products must undergo appropriate thermal processes. The most common are pasteurization, sterilization and vacuum cooking.
Our line of heat-resistant films withstand different temperatures, up to a maximum of 121 °.

Sous vide cooking

With this method, food is prepared and packaged under vacuum, before it undergoes the cooking process. It allows the elimination of heat-resistant microorganisms and is suitable for pre-cooking particular dishes, considerably reducing the cooking time for the final consumer.


In the pasteurization process, the packaged product is subject to a maximum temperature of 85 ° C for a predetermined time. This because the higher the temperature, the more the food loses important nutrients. Pasteurization increases the shelf life of food, eliminating most of the thermolabile pathogenic microorganisms such as yeasts or moulds.


Sterilization is the most powerful process among those based on temperature, used above all for products such as turnips, corn on the cob, potatoes or vegan food with an increase of shelf life. The maximum temperature, starting from 121 ° C, eliminates all types of pathogenic microorganisms. High temperatures do not prevent the possibility of printing on the film. Indeed, to meet special needs, we use specific structures special inks. These prevent post-treatment shading and bleeding phenomena and, in addition, improve the aesthetic appearance of the film, making it even brighter.