Polyamide casings, commonly made from nylon, are widely used in the production of luncheon meats due to their durability and excellent barrier properties. These casings help maintain product integrity and extend shelf life by effectively preventing oxygen and moisture transmission.
When selecting polyamide casings for luncheon meats, it’s essential to consider the specific requirements of your product, such as desired shape, cooking process, and shelf life expectations. Consulting with us can help determine the most suitable type and specifications for your application.
Polyamide casings, widely used in the production of luncheon meats and various sausages, are available in a range of sizes and colors to meet diverse processing and branding requirements.
The flat width of the casing correlates with its caliber; for instance, a 45 mm caliber casing typically has a flat width of approximately 71.6 mm.
A broad spectrum of colors is available for polyamide casings to enhance product presentation and brand identity. Common options include:
Manufacturers may offer over 150 color variations to suit specific branding needs.
Polyamide casings can be customized with multi-color printing, accommodating up to 10 colors, to display brand logos, product information, and other designs, thereby enhancing market appeal.
When selecting polyamide casings, consider factors such as product type, desired appearance, processing conditions, and shelf-life requirements to choose the appropriate size and color that align with your production needs and branding strategies.
To provide a full range of artificial casing and service solutions that add value for our customers.
© 2025 FoodTech.NL® Companies, Inc.