Custom Printed Flat Bottom Bag with ZipperFrozen and Chilled Food Packaging
Frozen and chilled food packaging has to stay flexible below zero. We build it from 300 g to 1 kg in PET/PE, kraft and recycled laminates, most of it resealable. A film that behaves at room temperature turns brittle in a freezer and splits at the seal, so the sealant is specified for the temperature the pack is stored and handled at rather than the one it is filled at, and drop tests are run cold rather than warm.
In this range6 products
Minimum orderFrom 1,000 pieces
SamplesStock samples free
Lead time15-25 days after approval
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Custom Printed Flat Bottom Bag with Zipper
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Custom Printed Flat Bottom Bag with Zipper (1 kg) -
Custom Printed Foil Flat Bottom Bag with Zipper (300 g) -
Custom Printed Mylar Bag for Odour and Moisture Sensitive Dry Goods No. 4 -
Custom Printed Paper Pouch with Window -
Custom Printed Recycled Stand Up Pouch with Zipper No. 6
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Where Frozen and Chilled Food Packaging Sits in the Range
The numbers are how many packs in this range are also in that one, counted from the catalogue rather than chosen by hand.
The Shapes This Range Is Made In
The Materials It Runs In
About frozen and chilled food packaging
Cold Makes an Ordinary Sealant Brittle
Freezer-grade packaging is not ordinary packaging that happens to be cold. Below zero a standard sealant loses its flexibility, and a pack that survives a hundred drops at room temperature can split on the first one out of a freezer. The difference is in the sealant layer, and it has to be specified for the temperature rather than adapted to it.
What Changes at Low Temperature
- Impact strength. The film and the seal both stiffen. A freezer-grade sealant keeps enough flexibility to absorb a drop.
- Ice crystals. Sharp edges on frozen fruit and vegetables abrade the inner layer over months of storage.
- Condensation. A pack taken in and out of the cold sweats. Print and any paper element have to tolerate it.
- Freezer burn. A moisture barrier is what stops it, and it is the most common complaint on an under-specified frozen pack.
Chilled Is a Different Job Again
Chilled products fail on shelf life rather than on strength. Cheese, fresh pasta and prepared salads need an oxygen barrier and sometimes a modified atmosphere, and the pack has to hold that atmosphere for the whole date. That is a barrier specification, not a cold specification, and the two are quoted differently.
Shapes We Run
Stand up pouches with zippers for frozen fruit and vegetables, back seal pillow pouches for portions and ready meals, and flat pouches for fish, cheese and meat where a vacuum or a modified atmosphere is used.
Frequently asked
Specifying Frozen and Chilled Food Packaging: The Questions That Decide It
Can I use a normal pouch in a freezer?
Not reliably. Below zero an ordinary sealant stiffens, and a pack that survives a hundred drops warm can split on the first one cold. Freezer grade is a different sealant, not a thicker film.
What causes freezer burn?
Moisture leaving the product through the pack. A proper moisture barrier is what prevents it, and it is the most common complaint on an under-specified frozen pack.
Do ice crystals damage the pack?
Over months, sharp edges on frozen fruit and vegetables abrade a thin inner layer. It is one of the reasons the sealant is heavier here than on an ambient pack.
Will the print survive condensation?
Yes, on a laminated structure where the print is between layers rather than on the surface. A surface-printed pack taken in and out of a freezer will not hold up.
Is chilled the same specification as frozen?
No. Chilled fails on shelf life rather than on strength, so it is an oxygen barrier and sometimes a modified atmosphere. The two are quoted differently.
Can you do modified atmosphere packaging?
We supply the film and the pack for it. The gas flush happens on your filling line, and the pack has to hold that atmosphere for the whole date.
Do frozen packs need a zipper?
For anything used a portion at a time, yes. Frozen fruit and vegetables are the obvious case; a single-serve ready meal is not.
Can the pouch go in a microwave?
Only if it is specified for it, with a vent. A standard frozen pack is not microwavable and we will not describe it as such.
What about vacuum packing meat and fish?
A flat three side seal in a vacuum-capable structure. Bone-in products need a heavier film or a bone guard, because a rib end will find any weakness.
Can frozen packaging be recycled?
As mono-material PE, where a stream exists. It gives up some barrier, so on a long-dated frozen product we would test it against your date first.