Europe, Middle East, Africa (EMEA)
Asia Pacific (APAC)
Americas (AM)
Enhanced food safety, space saving, hygienic and efficient packing for soups, sauces, and sides.
Improved Carbon Footprint
Flexible format offers significantly reduced package weight and reduced resource load than glass or metal rigid containers.
Reduced Food Waste
Superior flavor protection and full evacuation of liquid products from package help reduce food waste.
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Made and filled with CRYOVAC® brand VFFS equipment, our vertical pouches can be made in a large variety of sizes with various material and printing options.
CRYOVAC® brand food packaging Vertical Pouches are revolutionizing the way pumpable foods are packaged and served. Designed for optimum functionality, these pouches provide a reliable barrier against moisture and contamination, ensuring products of the highest quality. And their lightweight and flexible design make them easier to transport and empty than rigid containers, reducing shipping costs and environmental impact.
CRYOVAC® brand Vertical Form Fill Seal Pouch solutions are the smart choice for food manufacturers and food service operators aiming to streamline and manage operations effectively while staying focused on sustainability.
Food grade materials comply with FDA requirements for food packaging, Letter of Guarantee available on request.
Thickness: |
various |
---|---|
Barrier Properties: |
various |
Production Format: |
rollstock |
Colors: |
clear, white, or blue |
Printing: |
surface and trap printing available |
Get the most out of our solutions with these digital resources.
The materials used for CRYOVAC® brand VFFS pouches are specifically designed for hot or cold liquid foods and they are matched with our VFFS automated equipment. That means our VFFS pouches can contain anything from taco meat to guacamole, from mustard and mayo to sliced pickles, from sour cream to macaroni and cheese, or from chunky vegetable soup to hot fudge.
The materials used for CRYOVAC® brand VFFS pouches can be heated or cooked at temperatures up to 212°F for a maximum of 2 hours. We consider this thermalization best suited for re-heating or warming, and therefore not compatible with the retort process. We encourage food processors to select the material best suited for the heating or cooking needs of the application to ensure safe and proper thermalization methods are followed.