“The film that breathes”

The term “the film that breathes” refers to the gas and moisture permeability that is inherent in VitaFilm.

Particularly significant to maintaining freshness and visual appeal in many foods is the presence, availability or limitation, as the case may be, of gases such as oxygen and carbon dioxide, and similarly the release of excess moisture or, where necessary, appropriate moisture retention.

Control of moisture vapour also impacts upon the maintenance of clear and attractive food packages, particularly under refrigerated conditions, through minimisation of fogging and effective dispersion.

Put simply, VitaFilm’s “breathing” properties represent the films’ natural permeability. Alternative VitaFilm formulations have, in addition to other physical properties, alternative breathing characteristics to suit alternative applications.

The ripening process of fruit and vegetables comprises, in simple terms, respiration involving the use of oxygen and release of carbon dioxide, and the transpiration of moisture as a consequence of “respiration heat.” Ethylene gas is also given off in small quantities during the respiration process. The buildup of ethylene within barrier-packaged environments has the effect of accelerating the ripening process.

The inherent permeability of VitaFilm’s produce formulation products permits the creation of naturally-permeable packages, accommodating transmission of oxygen and carbon dioxide, release of ethylene gas, and a rate of moisture–vapour transmission that guards against excess moisture loss whilst allowing the dispersion necessary to avoid fogging.

The result is clear, attractive and hygienic packages of fruit and vegetables that are freshly sustained in the context of the natural ripening process.