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CHUZHOU, China – Tipack, a leading food packaging manufacturer, announced today that it has once again achieved the prestigious A+ Grade certification against the BRCGS Global Standard for Packaging Materials, following a rigorous unannounced audit. The certification covers the company's manufacturing activities including extrusion, printing, and bag making of multi-layer co-extruded films, as well as thermoformed trays, cups, and bowls for food contact applications. "This A+ certification reflects our team's dedication to the highest standards of food safety and quality," said a company representative. "It reinforces our commitment to delivering safe, reliable packaging solutions to global partners." The BRCGS Global Standard is a leading benchmark for best practices in packaging manufacturing, widely recognized by retailers and brands worldwide. Achieving the top grade positions Tipack as a trusted partner in the international food supply chain. To verify the certificate, visit the BRCGS directory at https://directory.brcgs.com. About TipackTipack specializes in advanced food packaging solutions, utilizing state-of-the-art technologies to produce high-performance plastic packaging for food contact use.

To: All Employees, Clients and PartnersDate: September 26th, 2025From: Tipack Group Administration FOR IMMEDIATE RELEASE Holiday Notice: National Day & Mid-Autumn Festival 2025 Tipack Group hereby announces the upcoming holiday schedule in observance of China's National Day and the Mid-Autumn Festival. The official holiday period will be 8 days, from Wednesday, October 1st, to Wednesday, October 8th, 2025. Please note that the following days are designated as make-up workdays to facilitate the extended holiday: Sunday, September 28th, 2025 Saturday, October 11th, 2025 Operations During the HolidayWhile our offices will be closed, please be advised that we will monitor and respond to emails and other electronic communications throughout the holiday period. There may be a delay in our responses, but we will review all incoming messages. We recommend that you plan accordingly for any urgent matters that may need to be addressed before the holiday begins. Tipack Group wishes everyone a safe, joyful, and prosperous holiday season filled with celebration and family reunions.

How Aerospace Technology Keeps Tofu Fresh for 7 Days In a laboratory, two tofu blocks were sealed in different packaging. After seven days, the conventionally packaged tofu rotted – but the sample wrapped in a special film remained fresh and moist. This isn’t magic; it’s the power of flexible transparent high-barrier film developed by China’s aerospace scientists. Dubbed "Space Glass," this 12-micron-thick material is transforming global food safety standards.   01 Space Tech, Earth Solutions: Breaking Monopolies Aerospace Innovation Reborn Born from technology protecting China’s space station cables against atomic oxygen erosion, this material faced three challenges during its 2016 transition to food packaging:       Material Adaptation: Reconciling differences between spacecraft-grade substrates and food-safe films     Cost Control: Slashing aerospace production costs while ensuring stability     Performance Balance: Achieving >90% transparency and <1% haze while maintaining extreme barrier properties Four Years of Pioneering R&D Through 8 months of tension-vacuum parameter trials and hundreds of failed combinations, engineers cracked the code. In 2020, they pioneered a single-pass deposition process, launching China’s first transparent oxide barrier film production line with 95% yield. 02 Performance Revolution: The Science Behind Freshness Third-Generation Dominance Barrier Power: Water/oxygen transmission ≤0.5g/m²·day – 100x better than standard polyester films. Equivalent to just half a teaspoon of water penetrating a football-field-sized sheet daily. Transparent & Microwave-Safe: Solves opacity and heating limitations of aluminum-coated alternatives Eco-Circular: Fully recyclable inorganic coating eliminates aluminum pollution Triple-Layer Armor Layer Function Innovation Outer Protection Scratch-resistant surface Core Barrier Aerospace "Space Glass" Inner Food Contact Heat-sealable safety layer 03 From Lab to Market: Industrialization Leap The 2023 scale-up saw engineers log 200+ days on the road between Lanzhou (R&D hub), Wuxi (manufacturing center), and Luoyang:     Night Shifts: 24-hour process monitoring with 3 AM dinners     Efficiency Breakthrough: 50% faster production after tension-system optimization, enabling million-square-meter annual output Currently supplying premium products like caviar and bird’s nest, costs are falling 15% yearly – positioning "Space Glass" to enter yogurt and meat markets by 2026. 04 Global Impact: China’s Packaging Solution While Europe’s €7.6M Greco Project develops biodegradable packaging, China’s approach offers an alternative: reducing preservatives through extreme barrier performance. The ripple effects:     30-50% longer shelf life, potentially cutting global fresh food waste by 20%     "Clean label" enabler: Paves way for preservative-free foods     Cross-industry disruption: Quantum dot display encapsulation films (100x barrier improvement) already in development 05 Smart Packaging Horizon The next evolution integrates nanotechnology:     Real-time monitoring: Embedded nanosensors detect microbes/oxygen leaks     Dynamic preservation: AI adjusts internal gas composition based on sensor data "This isn’t just packaging – it’s a life-support system for food," explains project lead Dong Maojin. In Lanzhou labs, medical-grade versions for IV bags are being tested, potentially extending drug shelf life to one year.   From space station cables to supermarket aisles, "Space Glass" epitomizes China’s tech-transfer prowess. As Europe focuses on biodegradables and America explores AI packaging, China’s aerospace-grade barrier tech addresses food waste and safety at the molecular level. With production lines humming in the Yangtze Delta, this innovation is poised to shield global food supplies – one transparent, space-born film at a time.     Tipack Sources From: 1. Transparent Oxide High-Barrier Film: From China’s Space Program to Your Kitchen – China Space News (2024-04-08) 2. Smart Packaging Evolution: From Container to Interactive Medium – Shenzhen Smile Electronics (2025-07-04) 3. "Space Glass" Safeguards Food Safety – China Academy of Space Technology (2024-04-09) 4. Aerospace Barrier Film Passes Industrial Validation – Lanzhou Evening News (2024-07-19) 5. *€7.6M Greco Project Aims for Bio-Based Food Packaging* – Climate Group (2025-05-22) 6. Nanotech Advancements in Food Quality & Safety – Foods Journal (2025-05-03)

The Problem: Packaging’s Hidden Cost Those grease-proof coatings on your takeout boxes or coffee cups? Most contain PFAS—"forever chemicals" that don’t break down. They’re now found in the blood of 90%+ kids worldwide. Water-based barrier tech and bio-materials are teaming up to fix this.   01 Bio-Materials: Nature’s Reinvention What they are: Materials made from renewable stuff (not oil!), like: Natural polymers: Wood/cotton cellulose, shrimp-shell chitosan Lab-grown polymers: PLA (from corn), PHA (microbe-made) Why they matter: Lower carbon: Cut emissions by 50-70% vs. plastic (LCA data) Smart sourcing: Using farm waste (rice husks, straw) instead of food crops High performance: Nano-cellulose coatings hit 140° contact angles (Aalto Uni study) Bio-Materials at a Glance Material Source Breaks Down In Best For PLA Corn/sugarcane Industrial compost Food packaging Nano-cellulose Farm waste/wood Soil/water Barrier coatings PHA Microbes Ocean/soil Premium wrappers   02 Water-Based Barriers: How They Work The science: Swap toxic solvents for water, then use physics to block leaks: Nano-armor: Silica/plant-oil coatings create "speed bumps" for water (145° contact angle!) Molecular nets: Particle-stabilized emulsions seal gaps Bio-inspired tunnels: Let steam out but keep liquids in (like plant membranes) Upgrades over old tech: Tough temps: Handles 120°C oil & -30°C freezing (Fraunhofer R&D) PFAS-free: PHA coatings ditch "forever chemicals", paper still recyclable Real-world ready: Works for coffee cups to frozen pizza bags 03 Where You’ll See This Tech Food packaging game-changers: Super-films: PLA layers block grease (10kPa pressure!) while "breathing" Truly recyclable boxes: PHA coatings dissolve in ocean water Beyond food: Medical gear: Chitosan-treated fabrics fight bacteria (KAIST innovation) High-tech wear: PLA nano-fabrics repel water like lotus leaves Performance Check Tech Water Resistance Breathability Eco-Perks PLA nano-coating >150° angle 7000 g/m²·day Less microplastic Nano-cellulose barrier ~140° angle 6000 g/m²·day Antibacterial PHA coating ~145° angle — Ocean-safe & recyclable   04 The Cost Question Good news: Prices dropping: Bio-materials now just ~20% pricier than plastic (down from 50%!) Smarter making: New processes use 35% less energy Policy push: Bans on PFAS (EU) and carbon laws (China) boost demand Performance parity: Blocks grease as well as conventional wraps Holds up against alcohol, acids, heat   05 What’s Next? Hurdles: Longevity: Stopping natural materials from aging (fix: molecule tweaks) Supply chains: Scaling up farm-waste collection Cool stuff in labs: "Smart" coatings: Adjust breathability when humid (Chinese Academy of Sci.) 3D-printed barriers: Nano-cellulose + PLA precision layers Bio-mimicry: Artificial water channels (75% better desalination!) The Big Picture This isn’t just better packaging—it’s rewriting how stuff gets made. When crop waste becomes a nano-shield for your sandwich, and microbes spin wrappers that vanish in seawater, tech stops harming nature and starts healing it. Every bio-based layer is a fresh deal with our planet.                

Welcome to PACK EXPO LAS VEGAS 2023! At this grand event, Tipack Group is leading the future of food packaging technology. They showcase a range of astonishingly high-tech food sealing solutions, including Shrink Film, Shrink Bag, MAP Trays, VSP Trays, etc. These innovations have garnered unanimous praise from the audience, leaving them in awe! The excitement continues to unfold on the show floor. Stay tuned to our channel for the latest updates from the expo! TipackGroup is an industry-leading manufacturer of food preservation packaging. Its main products include Shrink Film & Bag, Vacuum Packaging, modified atmosphere packaging, vacuum skin packaging, thermoforming packaging, Coffee Capsule, Plastic Sheets, etc. Tipack provides services to users in more than 100 countries and regions, and is a stable supplier to Forbes 500 companies. Tipack has three major product quarters to provide stable, continuous and highly consistent products and services to customers around the world.

Las Vegas, NV - September 11-13, 2023 - Tipack Group is set to make a significant mark at the highly anticipated PACK EXPO Las Vegas 2023, held at the Las Vegas Convention Center. This global event serves as a platform for industry leaders to exhibit their latest innovations in packaging technology. Tipack Booth:N9069 Time:11-13 Sept, 2023 Location:Las Vegas Convention Center Tipack, a frontrunner in the packaging industry, will unveil a range of state-of-the-art products, including Shrink Film, Shrink Bag, PP Tray, K Cup Coffee Capsule, Plastic Sheets, and Packaging Machine. These offerings are designed to revolutionize the field of freshness preservation. The event aims to bring together packaging enthusiasts and users from around the world. Tipack extends a warm invitation to all stakeholders to join them at their booth to explore the future of packaging technology. For more information about Tipack Group and their cutting-edge products, visit www.tipackgroup.com.

In the realm of modern packaging techniques, few are aware that the widely utilized method of heat shrinkage was initially conceived to meet wartime needs. Shrink film, particularly the PVDC shrink film, made its debut during World War II in Germany. Employing the innovative concept of biaxial stretching and utilizing PVDC, Shrink Bag was designed to protect weapons from rusting and corrosion. Thus, from its industrial inception, shrink film found its first application in packaging industrial goods before transitioning to its role in food packaging. After the conclusion of World War II, coinciding with the advancement of nuclear technology, scientists made remarkable progress in the preparation of shrink films. In the early 1950s, British scientist Arthur Charlesby achieved a breakthrough in the field. He discovered that polyethylene, a type of plastic, could be transformed into a unique heat shrink material with a distinctive "memory effect" through irradiation crosslinking technology. Charlesby's pioneering work, reflected in a series of papers on radiation crosslinking research, significantly accelerated the study and development of crosslinking technology within the field of radiation polymers. Today, heat shrink films find widespread application in the packaging of various items such as food, pharmaceuticals, sterilized utensils, cosmetics, stationery, office supplies, decorative gifts, printed materials, mechanical components, electronic appliances, and construction materials. With its versatility, shrink film offers advantages in packaging irregularly shaped items and oversized products. It fulfills functions such as moisture and dust resistance, safeguarding against tampering, and transparent display, while also enhancing the aesthetic appeal of the merchandise. Nuclear technology, as exemplified by its application in power generation, has substantially improved human living standards and energy supply. However, the world must remain acutely aware of the irrevocable consequences of nuclear leakage. The Chernobyl nuclear disaster of April 26, 1986, with estimated losses of up to 200 billion USD, serves as a stark reminder. Around 7 million individuals were exposed to radiation, thousands suffered excessive radiation exposure, and approximately 170,000 deaths occurred within a decade of the incident. The Soviet Union mobilized over 700,000 personnel in a remarkable rescue effort, ultimately controlling the leakage and sealing off the region. For decades, the area remained uninhabitable due to radiation. Facing a similar nuclear leakage dilemma, Japan's response demonstrated a lack of responsibility and urgency compared to the Soviet Union's proactive approach. Opting for a cost-saving and irresponsible measure, Japan decided to release contaminated nuclear wastewater into the ocean, leaving the global community to bear the consequences. This decision, despite its awareness of the potential harm to the human ecosystem, goes against the century-long effort to ensure that technology serves humanity for the better. Japan's actions have deviated from the fundamental purpose of technological advancement, prioritizing personal interests at the expense of global welfare and scientific progress.

Booth: N-9069 Time: Sep.11-13, 2023 Location: 3150 Paradise Road LasVegas, NV89109 USA LAS VEGAS - Tipackgroup, a renowned leader in the packaging industry, has confirmed its participation in the highly anticipated PACK EXPO 2023, scheduled from September 11th to 13th in Las Vegas. This esteemed event will witness Tipackgroup unveiling its comprehensive food preservation packaging solutions, designed to redefine freshness and sustainability. Visitors can anticipate a deep dive into Tipackgroup`s holistic approach to packaging, which integrates both innovation and sustainability. Among the highlights to be showcased, the Shrink Film and Shrink Bag will captivate many with their adaptability and efficiency. These are ideal companions for businesses looking to fortify the durability and lifespan of their products. Not stopping at that, the Vacuum Bag is another testament to Tipackgroup's commitment to quality. Specifically designed to eliminate air, it ensures that perishables retain their freshness for extended periods. In tandem with this, the Lidding Film offers impeccable sealing solutions that suit a plethora of applications. The exposition will also feature the MAP Trays and VSP Trays, engineered to perfection for modified atmosphere packaging, ensuring product longevity and taste retention. Furthermore, for fruit enthusiasts and suppliers, the Fruit Cup promises a blend of durability with visual appeal, perfect for a range of fruits. This year`s PACK EXPO promises to be a confluence of innovation, and Tipackgroup is set to make a significant mark. Join them in Las Vegas to witness packaging evolution firsthand!

Time: August 23-25, 2023, Beijing time Booth: N2C088 Time: August 23-25, 2023 Location: Shanghai New International Expo Center, No. 2345, Longyang Road, Pudong New Area, Shanghai. In a recent update, Tipackgroup announced its participation in the prestigious 14th Shanghai International Catering Materials Exhibition. As a frontrunner in the packaging industry, the company is geared up to showcase a holistic array of food preservation packaging solutions to attendees from around the world. Among the innovative solutions to be unveiled, the Shrink Film is expected to be a significant highlight. Tailored for various applications, the film promises enhanced freshness and shelf-life for a multitude of products. Alongside, the Shrink Bag and Vacuum Bag will demonstrate the group's commitment to flexible yet robust packaging designs, catering to diverse industry needs. Visitors to the exhibition can look forward to the debut of Lidding Film, a cutting-edge solution ensuring maximum product safety. When paired with MAP Trays and VSP Trays, businesses can anticipate a packaging synergy that aligns with modern consumption patterns. For those with a penchant for fresh produce packaging, Tipackgroup`s Fruit Cup solution is a must-see. Crafted meticulously, this solution ensures the vibrancy and freshness of fruits are retained from farm to table. As the 14th Shanghai International Catering Materials Exhibition draws closer, the industry's eyes are set on Tipackgroup. Their comprehensive suite of offerings underscores their prowess in evolving with market demands while prioritizing sustainability. Tipackgroup's showcase promises not just an exhibition of products, but a glimpse into the future of food packaging. Don`t miss the opportunity to experience their innovations firsthand.

August 6, 2023, Beijing Time - The 2023 China (International) Beef and Lamb Industry Expo, which spanned three action-packed days, has wrapped up at the Inner Mongolia International Convention and Exhibition Center. I am proud to report that we, at Tipack, unveiled our holistic fresh food preservation packaging solutions to the audience. Our range included innovative products like the Shrink Film, Shrink Bag, MAP Trays, VSP Trays, Thermoforming Film, Lidding Film, and the Air Conditioning Packaging Machine. One of the moments that filled me with immense pride was the widespread attention our partners, Tianjia New Materials, garnered at booth JT38. Industry professionals thronged our booth, visibly excited about the potential of our multi-layer co-extruded high-barrier material technology. It was an exhilarating experience to witness so many industry peers and potential clients poring over our brochures, seeking detailed product information, and engaging in meaningful business discussions. Though the curtains have come down on the Expo, our zeal for innovation remains unabated. At Tianjia New Materials, we are looking ahead with optimism. Our focus will be to keep our finger on the pulse of market demands, remain steadfast in our commitment, and channel our energies into cutting-edge research and development. Our promise to our clientele is clear: we will continue to roll out products and services that offer unparalleled value. By continuing our journey of innovation, we hope to drive the fresh meat and ambient temperature pre-made food sectors to new heights, and lead the exploration of the next frontier in high-barrier food packaging.

Dear Friends, Greeting! We sincerely appreciate your long-standing support and trust in Tipack Group! Our company will be attending the "2023 China (International) Beef and Mutton Industry Expo," held at the Inner Mongolia International Convention and Exhibition Center from August 4th to 6th, 2023. At that time, we will be showcasing a variety of food packaging products, including shrink film bags, Thermoforming Film, high-barrier bowls and boxes, Fruit Cup, Coffee Capsule, ready meal packaging, and high-barrier films, among others. We look forward to your attendance! We cordially invite you to visit and engage in in-depth discussions for mutual development! Wishing you the best in business, Tipack New Materials Group Co., Ltd. July 2023 Expos: 2023 China (International) Beef and Mutton Industry Expo and Premium Beef and Mutton Procurement Trade Fair 2023 Inner Mongolia Ready Meal Industry Development Conference and Catering Supply Chain Expo Booth Number: JT-38 Time: August 4-6, 2023, Beijing Time Location: Inner Mongolia International Convention and Exhibition Center (Hohhot, China), East Entrance of University East Street, Hohhot, Inner Mongolia, China

Common Household Method of Utensil Sterilization: Boiling. In the modern food processing industry, food can be sterilized using both high and low-temperature methods to ensure consumer safety and health. The scientific team from Tipack Group offers users worldwide a comprehensive fresh food packaging solution that includes Shrink Film, Shrink Bag, MAP Trays, VSP Trays, Thermoforming Film, and more. Their core technology is the multi-layer co-extrusion high-barrier technology, providing top-notch freshness packaging solutions in one place. Heat Sterilization Technology Heat sterilization involves heating food to a specific high temperature and maintaining it for a certain period of time to kill harmful microorganisms, thereby extending the shelf life of the food. Heat sterilization can be categorized into three types based on the temperature used for treating the food: low-temperature sterilization (temperature ≤ 100°C), high-temperature sterilization (temperature > 100°C), and ultra-high-temperature sterilization (temperature > 130°C). 1. Low-Temperature Sterilization Common low-temperature sterilization techniques used in food processing include Pasteurization and Boiling Water Bath Sterilization. (1) Pasteurization: Pasteurization involves heating food to 62°C for 30 minutes to eliminate heat-sensitive microorganisms. It is commonly used to sterilize milk and raw materials for brewing. Pasteurization is widely applied, with stable technology, simplicity, safety, and low cost. It preserves the original nutritional content and inherent flavor of the food to a great extent. However, foods sterilized through pasteurization may have a relatively short shelf life due to the presence of residual microorganisms. (2) Boiling Water Bath Sterilization: Boiling water bath sterilization uses a higher temperature than Pasteurization and ensures even heat distribution, reducing the amount of basic microorganisms in the product. Foods subjected to boiling water bath sterilization experience moderate protein denaturation, retaining nutritional components and maintaining higher sensory quality. Nevertheless, this method does not completely eradicate bacterial spores, fungal spores, and heat-resistant bacteria in the food. Under favorable conditions, these surviving microorganisms can grow and reproduce, leading to food spoilage. (3) Double Sterilization Method and Two-Step Three-Times Sterilization Method: In the double sterilization method, the food is boiled in water for 30 minutes, rapidly cooled, and then cultured at 37°C for 24 hours to allow certain surviving spores to germinate. Afterward, the food is boiled again for 30 minutes to kill these microorganisms. For the two-step three-times sterilization method, food is subjected to boiling water sterilization for 30 minutes, and any remaining spores that haven't germinated are cultured at 37°C for 24 hours. Subsequently, the food is heated to 90-100°C for the third round of sterilization. By using this method under normal pressure, including two-step sterilization and three rounds of temperature variation, it is possible to effectively sterilize all microorganisms, including spores, in the food, achieving a near-sterile state. Generally, this method can preserve meat products at room temperature (25°C or below) for six months without spoilage when the external packaging is intact. If stored at low temperatures, the shelf life of the food can be even longer. This method is commonly used for sterilizing pre-prepared dishes, such as braised beef and diced black pepper beef. 2. High-Temperature Sterilization High-temperature sterilization refers to heating food to at least 115°C for a minimum of 20 minutes. This method can effectively kill the vast majority of microorganisms and significantly extend the product's shelf life. However, the higher sterilization temperature can result in the softening of product texture and loss of nutrients, significantly impacting its taste and quality. Moreover, high temperatures can cause the decomposition of heat-sensitive flavor compounds in the food, leading to undesirable flavors, often referred to as "cooked" taste, especially in meat products like sausages. High-temperature processing can also cause protein denaturation and accelerate fat oxidation, resulting in a decline in the visual appeal of the food. Due to these potential drawbacks, high-temperature sterilization is generally used for ready-to-eat packaged foods such as dried tofu and vegetarian sausages. It is not suitable for fresh meat and its products. 3. Ultra-High Temperature (UHT) Instant Sterilization Technology Ultra-high temperature (UHT) instant sterilization technology involves heating food at temperatures ranging from 135°C to 150°C for several seconds or tens of seconds. This method achieves excellent sterilization results, approaching or meeting the requirements of complete sterilization, while causing minimal damage to the nutritional content of the food – typically preserving over 95% of the nutrients. UHT sterilization equipment is often used in conjunction with aseptic packaging techniques and is commonly applied in the production of beverages, soy milk, fruit juices, and alcoholic beverages, among other liquid foods. Cold Sterilization Technology With the advancement of technology, people's demands for food quality have been increasing. They desire food to retain its freshness, sensory appeal, and nutritional quality. As a result, cold sterilization technology has emerged. 1. Low-Temperature Plasma Technology Cold sterilization is in contrast to high-temperature sterilization. Compared to traditional heat treatment methods, low-temperature plasma technology offers several advantages, including lower processing temperatures, minimal nutrient damage, maximum preservation of product quality, no toxic by-products, and rapid effectiveness. Plasma is an ionized gas containing various active substances, such as electrons, free radicals, and ions. When these substances act alone or in combination on microorganisms, they can achieve sterilization. This method is commonly used for the sterilization of heat-sensitive foods like apple juice and carrot juice. 2. High-Pressure Processing (HPP) Technology High-pressure processing (HPP) technology targets non-covalent bonds like hydrogen bonds, ionic bonds, and hydrophobic interactions in large biomolecules, leaving small molecular compounds such as vitamins, pigments, and flavor substances unaffected. This helps preserve the original nutrients, color, and flavor of the food. HPP is effective in killing yeast, molds, viruses, and bacteria in their vegetative forms and is widely used in the preservation of products like jam and seafood. 3. Microwave Sterilization Technology Microwave sterilization is a new type of sterilization method known for its rapid, efficient, safe, and preserving advantages. The principle of microwave sterilization is that under a certain intensity of microwave field, the spatial structure of proteins in food is damaged or altered, leading to protein denaturation and loss of biological activity. Additionally, when microwaves penetrate the food, water molecules in the food continuously change their polarity, causing a rapid increase in the food's temperature, which effectively kills bacteria. Microwave sterilization is commonly used for sterilizing pickled vegetables, fruit wines, and other food products. 4. Ultraviolet (UV) Sterilization Technology Ultraviolet light is an invisible light wave beyond the violet end of the spectrum, hence called ultraviolet. Its principle is that when microorganisms absorb ultraviolet energy, it causes the breaking of chains between DNA (deoxyribonucleic acid) and nucleoproteins, leading to cross-linking destruction of nucleic acids and proteins, resulting in bacterial death. UV sterilization can effectively suppress the number of microorganisms in the product while preserving the freshness and nutritional content of the food to the maximum extent. Products like shredded meat and fruit/vegetable juices often use this technology for sterilization. In the modern food processing industry, suitable sterilization techniques, preservation methods, and anti-corrosion measures are chosen based on the characteristics of different foods, building a "barrier" to prevent food spoilage and deterioration. These measures act as barriers against microorganisms, extending the shelf life of food and reducing food safety risks.

As sustainable packaging solutions continue to transform industries worldwide, Modified Atmosphere Packaging (MAP) trays are revolutionizing the shelf life of products. By uniquely balancing the atmosphere within the packaging, MAP Trays offer an innovative way to extend the freshness and longevity of food items, thus reducing waste and enhancing consumer satisfaction. Revolutionizing Product Packaging with MAP Trays Modified Atmosphere Packaging, or MAP, is a technique that alters the atmosphere within packaging to slow down the degradation of products, extending their shelf life significantly. MAP trays are predominantly used in the food industry, where they contribute significantly to reducing food waste and improving product appeal. When sealed by Lidding Film, MAP trays create an environment that slows microbial growth and biochemical reactions - the two primary causes of food spoilage. They achieve this by regulating the proportions of oxygen, carbon dioxide, and nitrogen within the package. MAP Trays: An Eco-Friendly Solution for Longer Shelf Life Apart from their ability to prolong the freshness of food products, MAP trays also play a pivotal role in promoting sustainability. By reducing the rate of food spoilage, they help diminish the enormous quantity of food wasted each year. Moreover, the materials used in creating MAP trays are often recyclable, further contributing to their environmentally friendly profile. Ensuring Consumer Satisfaction with High-Quality Packaging Extended shelf life means consumers can enjoy their favorite products for longer without worrying about freshness or quality. This consumer-friendly aspect of EVOH High Barrier Tray boosts brand reputation and customer satisfaction. Investing in MAP Trays: A Wise Decision for Businesses For businesses, investing in MAP trays for their products means reduced waste and increased profitability. Less spoilage leads to lower costs associated with waste management and disposal. Furthermore, longer shelf life can result in broader distribution opportunities, as products can now travel further without the risk of spoilage. MAP trays are undoubtedly a game-changing packaging solution for industries seeking to enhance product quality, reduce waste, and promote sustainable practices. To learn more about how MAP trays can benefit your business, visit our website [insert website link]. Keywords: MAP Trays, Modified Atmosphere Packaging, Longer Shelf Life, Sustainable Packaging, Reducing Food Waste.

China, July 13, 2023 - With increasing consumer concerns about food quality and safety, the meat industry is constantly seeking new packaging technologies to extend shelf life and ensure the freshness of fresh meat. Recently, several innovative packaging methods and materials have gained significant attention in the market. The vibrant red color of meat primarily depends on three types of myoglobin: oxymyoglobin, metmyoglobin, and deoxymyoglobin, which naturally change in the presence of atmospheric conditions. In high oxygen pressure, oxygen permeates and surrounds the myoglobin molecules, binding with the iron ions in hemoglobin to form oxymyoglobin, resulting in a bright red color. Oxygen continues to bind and dissociate with deoxymyoglobin. Under lower oxygen pressure, myoglobin and oxymyoglobin transition into the brownish metmyoglobin state. To preserve the freshness of meat, the selection of appropriate packaging is crucial. In the North American market, common packaging methods for fresh meat include: 1. Tray Packaging: Refrigerated meat commonly sold in supermarkets is often placed on polystyrene (Styrofoam) trays with Absorbent Pads at the bottom to capture meat juices, enhancing the vibrant red appearance and stimulating consumer purchasing desire. 2. Shrink Film Packaging: Common materials for transparent film packaging include cellophane and polyethylene. Cellophane is coated with nitrocellulose on one side, allowing it to absorb surface moisture and maintain a saturated state, promoting oxygen permeation for optimal color retention and reducing weight loss. However, cellophane coated on both sides with nitrocellulose is not suitable. Polyethylene, or PE, which can be categorized into low-density, medium-density, and high-density variants, has excellent oxygen permeability, particularly low-density PE. Additionally, it exhibits good resistance to acids, alkalis, oils, and water vapor, making it suitable for fresh meat packaging. The only drawback is its relatively lower tensile strength and abrasion resistance. 3. Vacuum Bag Packaging: Vacuum packaging involves removing all air from the package and utilizing materials with extremely low oxygen permeability to slow down meat oxidation and spoilage, thereby preserving freshness. Fresh meat packaged under vacuum can be stored for 14 to 20 days at temperatures of 0±1℃. While the appearance of vacuum-sealed meat appears dark red, it returns to a bright red color upon exposure to oxygen after opening the package. Consequently, vacuum packaging is commonly employed for longer storage periods and high-quality requirements in hotels, large-scale retailers, and similar establishments. 4. Modified Atmosphere Packaging (MAP): MAP, also known as gas packaging, involves removing air from the package and replacing it with a specific ratio of nitrogen, carbon dioxide, and oxygen, minimizing the possibility of oxygen infiltration to inhibit microbial growth and extend product shelf life. The use of MAP Trays for chilled fresh meat also helps maintain the meat's natural color. 5. Vacuum Heat Shrink Packaging: Meat Shrink Bags are suitable for large cuts of meat and offers advantages such as reduced bag breakage rates and prevention of liquid leakage associated with vacuum packaging. Vacuum heat shrink treatment inhibits the proliferation of aerobic bacteria on the meat surface and prevents secondary contamination, effectively extending the shelf life. Compared to MAP, it offers greater convenience in transportation and lower packaging costs. Vacuum heat shrink packaging is widely utilized in developed countries in Europe and America and serves as a valuable packaging method for chilled meat in China. 6. Skin Packaging: High-barrier Skin Film, which adhere completely to the surface of the meat, preserve fresh meat under a vacuum environment. These products maintain the freshness and quality of meat over an extended period, especially in a cold environment ranging from 0℃ to 4℃. The high barrier properties and complete sealing help lock in the juicy tenderness of meat products. These innovative packaging technologies and materials present new opportunities for the meat industry, offering extended shelf life and ensuring the freshness of meat products. By utilizing packaging materials with excellent oxygen permeability and selecting suitable packaging methods, meat producers can meet consumer demands for high-quality and fresh food products. About this Press Release: This press release highlights new packaging technologies and materials for fresh meat in the North American market. These innovative methods, including tray packaging, transparent film packaging, vacuum packaging, modified atmosphere packaging, vacuum heat shrink packaging, and skin packaging, provide extended shelf life and maintain the freshness of meat. These advancements present valuable opportunities for the meat industry to meet consumer demands for high-quality and fresh food products.

Food packaging is an indispensable element in food preservation and safety. One of the most advanced technologies used today is the Multilayer Coextrusion High Barrier Packaging such as Shrink Bag, PP Tray, Fruit Cup. This innovative approach combines various materials to create a packaging solution that significantly improves the quality, shelf-life, and safety of food products. Principle of Multilayer Coextrusion High Barrier Food Packaging: Coextrusion is a process that merges multiple layers of different materials into a single structure. This technique uses a set of multiple extruders feeding distinct polymer melts into a common die. The melted polymers form continuous, concentric tubes, which after cooling, offer a solid, multilayer structure. The layers used can vary according to the specific demands of the food product. High barrier materials, usually placed in the inner layers, play a crucial role in this packaging. These materials can effectively resist the permeation of oxygen, moisture, and other gases, thus preserving the quality and prolonging the shelf-life of the food. Advantages of Multilayer Coextrusion High Barrier Food Packaging: 1. Extended Shelf-Life: The high barrier layers effectively resist the permeation of oxygen and moisture, reducing food degradation and prolonging its shelf-life. This means food can be stored for a longer period, reducing waste and facilitating supply chain management. 2. Improved Food Safety: By keeping out bacteria, dirt, and other contaminants, multilayer packaging maintains the hygiene of the food product, thereby promoting food safety. 3. Customizability: The materials, thickness, and properties of each layer can be tailored according to specific needs, such as product characteristics, preservation demands, transportation conditions, and more. 4. Environmental Impact: By reducing food waste and often being recyclable, this form of packaging can contribute to more sustainable food systems. 5. Cost-Effective: Despite the high initial costs, the extended shelf-life of the food product, reduced waste, and increased consumer satisfaction often make this packaging solution more cost-effective in the long run. In conclusion, the Multilayer Coextrusion High Barrier Food Packaging technique offers a powerful solution for modern food preservation. Its high barrier properties, combined with customization options, ensure food safety and extended shelf-life, providing significant benefits for both producers and consumers.

China, May 26, 2023 – In a landmark initiative aimed at strengthening manufacturing excellence and supply chain integrity, Tipack Group, a leader in the packaging industry, has rolled out an extensive training program focused on the British Retail Consortium (BRC) standards. This initiative underscores the Group`s commitment to professionalism, efficiency, rigorous quality, and reliability. The BRC standards, globally recognized for quality assurance in product safety and protection, have become a crucial part of supply chain management in the manufacturing industry. It is with this understanding that Tipack Group has structured a comprehensive training program for its production managers. In keeping with the Group's ethos of 'Reliable Manufacturing Excellence,' the training program has been meticulously designed to help production managers grasp the technical and regulatory complexities of BRC standards. The managers will gain a robust understanding of the control and management of manufacturing processes, quality management systems, and site standards. Speaking on the occasion, the Training Officer of Tipack Group emphasized, "This step reaffirms our commitment to the highest level of product safety, consistency, and quality, thereby instilling confidence in our clients. Our well-trained managers will serve as the backbone in achieving the stringent BRC standards." The training is not only focused on imparting knowledge but also on developing managerial skills to lead the implementation of the standards. This ensures that Tipack Group's commitment to quality and safety is thoroughly embedded throughout the manufacturing process. The training initiative from Tipack Group sets a new industry standard, demonstrating that it is possible to adhere to rigorous standards without compromising efficiency. As a leader in the industry, the Group's efforts to integrate BRC standards into their daily operations reveal a forward-thinking approach that promises a robust, secure, and reliable supply chain to all their partners. About Tipack Group: Tipack Group is a premier packaging manufacturer renowned for its professionalism, efficiency, rigorous quality control, and reliability. Tipack constantly strive for operational excellence and are dedicated to maintaining a high level of customer trust by ensuring product safety and consistency. Tipack Group offers comprehensive solutions for food preservation packaging, such as Shrink Bags, Vacuum Bags, Thermoforming Films, MAP Trays, VSP Trays, EVOH High Barrier Trays, and more. In addition, Tipack Group also provides accessories for high barrier packaging, such as Lidding Film for sealing PP Trays, as well as Air Conditioning Packaging Machines.

Beijing time, May 11th ,2023- Tipack Group carried out a fire drill at its production base in Anhui. The drill involved simulated scenarios of a fire outbreak and evacuation procedures. The exercise was aimed at enhancing the company's emergency response capabilities and ensuring the safety of its employees and facilities. During the drill, all employees were evacuated safely and efficiently, while the fire was quickly extinguished by the fire department. The company's management expressed satisfaction with the overall performance and thanked the fire department for their prompt response and support. Tipack Group is committed to maintaining the highest standards of safety and security at all its facilities. The company regularly conducts such drills to ensure that its employees are well-prepared to handle any emergencies that may arise. The Tipack Group's Anhui production base specializes in the production of high barrier shrink packaging and high barrier thermoforming packaging, such as Shrink Film and Shrink Bag, PP Tray, and Plastic Sheets. Tipack has achieved continuous technological innovation and progress in the field of multi-layer coextrusion high barrier packaging, making it a leader in the industry. The Tipack brand's Shrink Films and Shrink Bags have brought convenience to users in over 100 countries and regions worldwide. On the other hand, the high barrier PP Trays and high barrier Fruit Cups provide Starbucks, COFCO Group, China Resources, TAWA, and other partners with a consistent and reliable quality assurance.

Tipack will be participating in The Interpack 2023, which will take place at the Düsseldorf Exhibition Center in Germany from May 4th to May 10th, 2023. Booth:7aD24 Time: 4-10 May, 2023 Location:Dusseldorf Exhibition Center, Germany Interpack is the world's largest and most influential packaging exhibition, first held in 1958. The Tipack team will showcase their full range of food packaging materials and complete packaging solutions for food preservation to users worldwide at The Interpack. This includes heat shrink packaging, vacuum packaging, vacuum skin packaging VSP Trays, modified atmosphere packaging MAP Trays, plastic pouches, K Cup Coffee Capsule, multilayer coextruded PP sheet, chamber vacuum machines, and more. Tipack looks forward to meeting and exchanging ideas with users at the Düsseldorf Exhibition Center and hopes to attract more visitors to learn about Tipack. Tipack provides quick response services to customers all over the world. If you need food preservation packaging, please contact us directly, and you will receive professional help from the Tipack team within 24 hours.

Plastic is the most commonly used material for meat packaging, such as PE, PVC, PP, PET, etc. However, some packaging materials are special, such as PVDC shrink bags, which have excellent heat shrinkage and flavor retention properties. Compared with other materials, it has the following advantages: 1. Excellent heat shrinkage; 2. Good mechanical properties; 3. Excellent cold resistance, chemical corrosion resistance, and high-temperature resistance; 4. Lower heat sealing temperature; 5. Good shrinkage rate and flavor retention; 6. Good heat sealing and flavor retention, which have a good protective effect on meat products. 1. Excellent heat shrinkage PVDC shrink bags have excellent heat shrinkage, which is a new type of food packaging material. This material has good heat shrinkage on meat, is not sensitive to heat sealing temperature and pressure, and has no effect on food flavor retention. When using PVDC shrink bags to package meat, the shrinkage rate can reach 25%-35%. This material has good heat shrinkage and flavor retention, which can effectively prevent meat oxidation and deterioration. Applying this material in meat packaging is very effective. To ensure the quality of meat packaging, heat shrinkage treatment should be carried out according to the characteristics of the packaged meat. For example, some beef, lamb, pork, etc. cannot be stored at low temperatures and need to be heat-shrinked under refrigeration conditions. In order to ensure the quality and food safety of meat products, heat shrinkage treatment is a very effective and necessary treatment method. PVDC shrink bags can meet the above requirements. 2. Good mechanical properties PVDC shrink bags have high tensile strength, tensile strength, and elastic modulus, which is due to the large number of oriented and parallel straight-chain structures formed in the film during stretching, combined with crystallization in thin film materials. This structure gives PVDC shrink bags extremely high tensile strength and tensile strength, ensuring that the packaging bag will not break during shrinkage. PVDC shrink bags are a semi-transparent thin film material, which can allow a certain amount of light to pass through, so that the meat can be seen before and during processing. This maximizes the freshness of the meat. At the same time, it can also prevent microorganisms from entering the meat from the packaging. In addition, since PVDC shrink bags contain a large number of hydrophilic groups, they can absorb most of the water, which allows the meat to remain moderately dry during processing, reducing the growth and reproduction of microorganisms in the packaging. 3. Excellent cold resistance, chemical corrosion resistance and high temperature resistance PVDC shrink bags have strong cold resistance and can be used normally at a temperature of -25℃ without softening or becoming brittle. In addition, the packaging container of PVDC shrink bags has good corrosion resistance and can resist acidic media (such as vinegar), alkaline media (such as lemon juice) and various chemical solvents. The heat shrink temperature of PVDC shrink bags can reach 70℃, and they can be used for a long time at 120℃ without deformation and softening, so they can ensure the quality of meat packaging. In addition, the high heat shrink temperature of PVDC shrink bags can effectively maintain the freshness of meat products. Therefore, the high heat shrink temperature of PVDC shrink bags is very suitable for meat packaging. Because PVDC shrink bags have good corrosion resistance, they can be used in many environmental conditions, such as maintaining their performance in acidic and alkaline media. In addition, PVDC shrink bags also have good heat resistance. Therefore, different types of packaging bags can be used to meet different needs in meat packaging. Moreover, PVDC shrink bags have good heat resistance and low cost, so they are very suitable for packaging meat products. Furthermore, PVDC shrink bags can be used in combination with other materials to obtain packaging materials with various functions. 4. Lower heat sealing temperature The heat sealing temperature for PVDC shrink bags is generally not lower than around 65°C, with Tipack brand PVDC shrink bags requiring a heat sealing temperature of 85°C-90°C. When using PVDC shrink bags to package meat, it is important to heat the packaging material to this temperature, otherwise it may cause poor heat sealing of the product. After the above introduction, you now have a certain understanding of the advantages of using PVDC shrink bags for meat packaging, and I hope it can be helpful. 5. Good heat shrinkage and flavor retention PVDC shrink bags have a low shrinkage rate, generally less than 1.0%, which meets the packaging requirements of meat products and prevents problems such as discoloration and flavor change due to long-term storage. In general, fat and protein are the main nutrients for bacterial growth and reproduction in meat products, and are also important sources of flavor and aroma. Flavor retention can be considered from two aspects: inhibiting bacterial growth and reducing the oxidation of fat and protein. Generally, the better the flavor retention, the less likely meat products will spoil during their shelf life. 6. Good heat sealing and flavor preservation properties provide excellent protection for meat products. PVDC is a polymer of vinylidene chloride containing free carboxyl groups. It was invented by DuPont in the United States and is also known as PVDC shrink film. It has excellent heat shrinkability, heat resistance, chemical stability, and high water resistance, making it a high-performance shrink film material suitable for food packaging. PVDC shrink bags are also widely used in the food packaging industry. PVDC shrink bags are a multilayer co-extruded thin film that can be used to package meat, eggs, fish, and other foods. The film is mainly composed of PE and PVDC layers, and has excellent heat shrinkability and flavor preservation properties. It can be used as a stand-alone packaging product or in combination with other packaging materials. In the field of meat packaging, PVDC shrink bags not only enhance product value but also extend the shelf life of meat products. 7. Suitable for high temperatures and better for meat packaging. PVDC is a high-strength polyethylene film that can withstand temperatures of -70℃ to 80℃ for up to 10 months without cracking or serious deformation. PVDC film has excellent heat sealing properties, especially at high sealing temperatures, where its shrinkage rate is lower. Its heat sealing strength can also be improved under high temperature conditions. PVDC film has good mechanical properties, especially tensile strength and elongation. It also has excellent heat resistance, chemical resistance, ozone resistance, low temperature resistance, and good electrical insulation properties. Therefore, PVDC film is widely used in industries such as medicine, food, and electronics. PVDC film material is a thin film material that can provide various functions. It is made of a special polymer and can provide packaging film solutions for industries such as food, medicine, and cosmetics. It can also be used for various types of food packaging, including shrink bags and packaging containers. PVDC film packaging has excellent shrinkage properties, which can effectively maintain product integrity and prevent surface moisture loss, thus extending the shelf life of products. At the same time, PVDC film also has good chemical resistance and high temperature resistance, and does not cause separation when used to package meat and seafood. In addition, PVDC film also has excellent heat sealing properties and flavor retention, which can effectively prevent fat oxidation and reduce odors, and has a good preservation effect on meat.

Packaging materials are an important factor that affects the quality and shelf life of meat products, as well as their distribution channels and sales radius. The packaging of most raw and processed meats is susceptible to contamination from light, moisture, oxygen, and microorganisms during storage and transportation, which can shorten their shelf life and even cause food safety issues. Therefore, maintaining the good quality of meat products, preventing them from spoiling and deteriorating, and creating a more convenient consumption pattern are major challenges faced by meat production enterprises. The emergence of high barrier packaging materials has effectively addressed these issues. With the development of technology, high barrier packaging materials have become widely used in the meat industry, making significant contributions to ensuring the quality of meat products and promoting their development. 1. What is high barrier plastic packaging material? High barrier plastic packaging material is a type of plastic packaging material that effectively isolates external factors such as air, moisture, light, and odor. It can protect the freshness, nutritional value, and taste of the packaged items to a certain extent and extend their shelf life. High barrier plastic packaging materials are usually composed of various composite materials, such as polyethylene, polyester, polyamide, and aluminum foil. These materials are layered to form a plastic film with high barrier properties, which can be applied to packaging in various fields, including food, medicine, cosmetics, electronics, and industrial products. 2. Application of high barrier packaging in meat products Packaging fresh and cooked meat products with high barrier packaging materials combined with vacuum or modified atmosphere packaging such as Shrink Bag can extend the shelf life of products and ensure their quality by combining with sterilization technology. The main indicators for evaluating the effect of high barrier packaging materials on meat products are microbial spoilage and oxidative deterioration of meat products. 2.1 Effectively slowing down meat oxidation Studies have found that under the same light-avoiding storage conditions, the fresh duck breast meat vacuum packed in PVC packaging bags has a higher TBA value than the product vacuum packed with high barrier packaging. This may be because the oxygen content in the PVC treatment group is higher, and the PVC packaging has lower oxygen barrier properties. Therefore, using high barrier packaging bags to vacuum pack duck meat can effectively slow down fat oxidation. Research has also found that after 5 days of storage at 0℃~5℃, the degree of oxidation (POV value) of vacuum-packed beef sauce is significantly lower than that of products packaged with a freshness film (P<0.05). In cured meat products, due to the poor blocking properties of ordinary packaging materials, the POV value is higher compared to high barrier packaging. As a control, the high barrier packaging bag selected has high barrier properties and has a small change in POV value. Studies have found that high barrier Shrink Film containing PVDC can effectively reduce the degree of protein oxidation in meat products and achieve better storage effects. In addition, research has found that PVDC materials with higher barrier properties can effectively suppress the "off-flavor" caused by two types of oxidation compared to PET/PA/CPP materials after storing roast chicken for 6 months. 2.2 Barrier to moisture and oxygen, inhibiting microbial growth Some scholars have used composite packaging materials mainly composed of high barrier EVOH and four other materials, PET/PA/CPP, PA/modified PE, PA/CPP, and PE/PA/EVOH/PA/LLDPE, to package Taiwan sausages. It was found that EVOH Shrink Bags have significant advantages in reducing total bacterial count and the product has a longer shelf life. Using high barrier materials containing PVDC, medium barrier materials containing PET, and low barrier materials to package fresh beef, it was found that the total bacterial count of the low barrier group was significantly higher than that of the medium and high barrier groups. The use of medium and high barrier materials extended the shelf life by 14 days compared to the low barrier group. When comparing a high barrier nylon and polyethylene composite steaming bag with a regular polyethylene sterile bag and a thin film preservation bag for fresh chicken breast, it was found that the total bacterial count in the steaming bag was significantly lower than that in other packaging methods (P<0.05). High barrier plastic materials can prolong the storage time of meat products, but they should be combined with the correct packaging methods to be effective. A higher barrier material does not necessarily mean better barrier performance; while a higher barrier material allows less oxygen to enter the package, it may also lead to the growth of anaerobic microorganisms, causing meat products to spoil. Most safety assessments indicate that harmful substances, such as plasticizers, inks, and vinyl, may migrate from packaging materials used for fresh and processed meat products, but typically do not exceed the prescribed limits. Therefore, future developments in packaging materials should focus on the materials themselves, researching safer materials for food packaging to avoid harmful substances affecting people's safety due to migration, and addressing the degradation and disposal of materials to prevent pollution.