Fresh-Cut & Snacking

Fresh-Cut & Snacking Packaging

A gloved worker placing a fresh-cut fruit tray on a flow-wrap sealing line

Overview

Packaging for Fresh-Cut Produce & Convenient Snack Portions

AVI offers 41 packaging formats across fresh-cut and snacking applications, including tamper-evident containers and heat-seal punnets. Our range supports cut fruit, herbs and convenient portions, with pack dimensions and closure options selected around the product and packing process.

For modified atmosphere packaging (MAP), AVI helps assess material structures and sealing requirements against the specific produce and storage conditions. In-house extrusion, tooling and thermoforming at our Daman facility support material selection and pack development, with performance evaluated for the complete packaging system.

Available Range

Explore 41 Fresh-Cut & Snacking Packaging Formats

Browse packaging options for cut fruit, fresh herbs and exotic herbs. Use the application filters to find relevant formats, then contact AVI's team to assess suitability for your product, portion size and closure requirements. MAP suitability should be confirmed for the selected material, tray and lidding combination.

Fresh herbs, exotic herbs and herbs are individually tagged in the workbook — grouped here with cut fruits as one Fresh-Cut & Snacking browsing category, matching the site's own single page. Use the filters below to see cut fruits' own evidence on its own.

Tamper-Evident Container

TE 300 / 16oz
145.0 × 128.0 × 65.0 mm
Representative image; confirm the selected variant with AVI
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Tamper-Evident Container

TE 300 / 16oz - TRF
145.0 × 128.0 × 65.0 mm
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Heat-Seal Punnet

TBT 103 147 / 27
147.0 × 103.0 × 27.0 mm Heat-Seal
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Heat-Seal Punnet

TBT 103 147 / 30
147.0 × 103.0 × 30.0 mm Heat-Seal
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Heat-Seal Punnet

TBT 103 147 / 50
147.0 × 103.0 × 50.0 mm Heat-Seal
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Heat-Seal Punnet

TBT 104 / 140 / 30
140.0 × 104.0 × 30.0 mm Heat-Seal
Representative image; confirm the selected variant with AVI
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View All 41 Fresh-Cut & Snacking Packs →

What We Prove

The AVI Advantage

Material Structures Matched to the Application

AVI's material range supports the assessment of barrier and sealing options for fresh-cut packaging. Our team helps select the tray structure alongside the intended lidding system, taking the product, packing method and storage requirements into account.

Product-Specific Shelf-Life Assessment

Fresh-cut applications require a pack specification matched to the produce, cut, portion size and intended atmosphere. Share your shelf-life target with AVI's team to discuss material options, available technical information and the trials needed to qualify the complete pack.

Extruded & Formed at One Facility

Extrusion and thermoforming are managed at our Daman facility, including flange development for heat-seal formats. These integrated capabilities support coordinated adjustments to material structure, pack dimensions and sealing requirements.

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FAQ

Fresh-Cut & Snacking Packaging FAQs

Common questions from buyers, exporters and procurement teams.

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What packaging does AVI supply for fresh-cut produce and snacking?

AVI offers tamper-evident containers, heat-seal punnets and tray options for fresh-cut produce and snack portions. For MAP applications, our team can help assess an appropriate tray structure and compatible lidding system. A heat-seal flange or tamper-evident closure alone does not establish MAP suitability.

How can I assess shelf-life performance for my fresh-cut product?

Share your produce type, cut size, portion weight, packing process, proposed gas mixture and storage conditions with AVI's team. We can discuss suitable material structures and qualification requirements. Any shelf-life target should be validated through product trials using the selected tray, lid and packing conditions.

Is AVI's fresh-cut packaging suitable for food contact?

AVI offers materials and packaging for food-contact applications. Contact our team for the applicable declaration and supporting documentation for your selected material and pack, taking into account the food type, filling and storage conditions, and destination market.

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