The effect on food, particularly meat and fish, is twofold:
The presence of a plurality of reliefs allows the appropriate lifting of the food product. This reduces the direct contact of the food surface with the bottom of the tray, favouring the passage of air or protective gases and allowing them to better perform the bacteriostatic and/or oxygenation action.
The exudate released from the food is trapped inside the wells at the bottom of the tray, preventing direct contact of the tray with the food product.
Because it is a MONO-MATERIAL packaging that preserves the ORGANOLEPTIC CHARACTERISTICS of food for longer.
In addition, it has the following advantages:
an initiative promoted by CONAI – Consorzio Nazionale Imballaggi and sponsored by the italian Ministry of the Environment
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