Hibassk thermoformed film & vacuum bags

This unique film was developed and patented by Van den Broek Packaging itself.

The film is particularly effective when vacuum-packing beef, for example, whether cut into technical cuts or portioned. The starting point for this development was the beef industry, which was facing significant discolouration issues, initially in the export market.

Nowadays, more and more off-cuts are being portioned for the catering sector. In particular, the more expensive cuts, sourced from South American off-cuts, are highly susceptible to colour changes. This film minimises complaints about discolouration.

In addition to colour retention, this film has a high oxygen barrier, which significantly extends the best-before date. Another major advantage is the reduction in moisture loss; this keeps the packaging looking better and means the moisture is less likely to cause bacterial growth. This therefore also offers opportunities for fresh or semi-fresh meat products such as roast beef. 

In practice, it has also been found that, after opening the packaging, the smell of the meat is immediately noticeably fresher than when opening packaging made with standard films, where a musty odour is often noticeable immediately upon opening.

Hibassk® can also be used for cooking processes. Hibassk® is mainly formed on a thermoforming machine, but can also be used as pouches.

In summary, Hibassk® offers the following advantages:

• colour retention
• longer best-before date
• less musty odour when opening the packaging
• less moisture around the product inside the packaging

Hibassk® is also suitable for the increasingly popular skin packaging.