Materials & compliance
What are high-barrier films, and which foods need them?
Short answer
High-barrier films are multi-layer films that block oxygen and moisture, so sensitive food keeps its taste, colour and shelf life. A typical structure pairs PET for stiffness with EVOH or PA as the barrier and PE as the sealing layer. Meat, seafood, dairy, frozen food, dry fruits and sweets use them, often in MAP trays. AVI makes PET/PE, PET/EVOH/PE and PET/PA/PE films from 100 to 800 microns.
Part of the guides: Meat, poultry and seafood packaging guide and PVC, blister and specialty films guide
- StructuresPET/PE, PET/EVOH/PE, PET/PA/PE
- Thickness100–800 microns
AVI's barrier films
- High Barrier Films for Thermoforming & Food PackagingAVI Global Plast's high barrier films — PET/PE, PET/EVOH/PE and PET/PA/PE structures, 100–800 microns, for MAP,...
- PET/EVOH/PE Laminated Films for Oxygen-Barrier Food PackagingPET/EVOH/PE high-oxygen-barrier film, 100–800 microns, for MAP packaging of meat, dairy, dates and confectionery....
- PET/PA/PE Laminated Films for Puncture-Resistant Food PackagingPET/PA/PE nylon-interlayer barrier film, 100–800 microns, for MAP packaging of products needing puncture and barrier...
- PET/PE Laminated Films for Food PackagingPET/PE two-layer barrier film, 100–800 microns, for MAP, thermoforming and form-fill-seal packaging of meat, dairy,...
The layers
- PET: stiffness, clarity and printability.
- EVOH: the oxygen barrier.
- PA: toughness and a further barrier.
- PE: the sealing layer that bonds to the lidding film.
Where they are used
- MAP trays for meat, poultry and seafood, sealed with a barrier lid after the air is replaced with a protective gas.
- Dairy and cheese, frozen food, dry fruits and sweets.
Choosing
Start from the food's sensitivity to oxygen and moisture, the shelf life you need and the sealing process. AVI's team will match the structure and gauge and supply the barrier data for qualification.
Related questions
EVOH or PA?
EVOH gives the stronger oxygen barrier; PA (nylon) adds toughness and puncture resistance, useful for bone-in meat and sharp products.
Do fresh fruit and vegetables need high barrier?
Usually not: fresh produce breathes and needs some air exchange. High barrier is for food that must be kept away from oxygen.