China Flexible Thermoforming Films Manufacturer, Supplier, Factory

As a reputable manufacturer, Bimashi offers a variety of high-quality PA PE Coextruded Food Packaging Thermoforming Films. Our co-extruded films, ranging from 9 to 11 layers, exhibit outstanding thermoforming properties and high puncture resistance. They provide barrier properties ranging from medium to high levels, ensuring product integrity even during pasteurization or sterilization processes.

Bimashi is a China factory manufacture Bone In Vacuum Shrink Bag, Our high-quality shrink bags offer a practical way to extend the shelf life of food and present goods attractively at the point of sale. Be it fish, meat, fully matured sausage or cheese products - vacuum shrink bags are an attractive packaging solution for preserving and protecting your products for a variety of different foods.

As the leading producer in China, Bimashi manufacture top-notch Forming and Non-Forming Barrier Rollstock Films. These films are used for preserving the flavor and extending the freshness of food and dairy items. With a superior barrier layer, they keep out oxygen, smells, and chemicals while being highly resistant to punctures. At Bimashi, we prioritize quality and offer competitive prices to meet our customers' needs.

Bimashi manufacture The Polyamide (PA) based Bottom Web Films are suitable for packaging cooked cheese slices, speckles and various other food products. With excellent mechanical properties and strong puncture resistance, this material provides a "medium" level of barrier protection. Films containing EVOH are also available on request.

BIMASHI vacuum bags meet the packaging requirements for meat, fish, cheese, gourmet food and groceries. A stable gas barrier ensures maximum product safety and flavor protection. Vacuum bags are available in a wide range of sizes and thicknesses.

Vacuum packaging is a technique in which items are placed in plastic film packaging and then the air inside is removed before sealing. Whether operated manually or automatically, its purpose is to increase the shelf life of food by removing oxygen from the packaging. It also reduces the overall volume of the contents and packaging, especially when flexible packaging is used.