Cryvac packaging, was developed with German expertise in Argentina in the sixties, to overcome the ban on bone in beef being imported by the UK.

Packaging has improved an awful lot since those days, having to dip the bags in water to perfect the sealing.

Swiss Vac was the first dry packaging for vacuum packed beef.
Cryvac have now developed a new form of packaging for supermarkets, that is being road tested by the Carrefour supermarket chain, which is 30% lighter than the existing meat trays being used.

Cryvac Food Solutions marketing director Leo Docherty, says that the new product Cryvac Mirabella, means there is no need for air space between the film and the meat, the film can be in direct contact with the meat.

This means slimmer packaging and saving of 30pc space on supermarket shelves.