If you produce 50 tons of nuts every month, due to the use of ordinary packaging, the nuts will oxidize and lose their flavor, and get damp and become soft, resulting in an average of 3% of them being returned by customers or discounted - 50 tons × 3% = 1.5 tons of loss. Calculated at the market price, this amounts to several tens of thousands of yuan being wasted every month!
What is more costly? It's customer attrition. A dissatisfied old customer costs five times as much to retain as a new customer.This is the "invisible pain point" of packaging: The quality is perfect when it leaves the factory, but by the time it reaches the consumers, it has already been discounted.
Traditional method: Put in bags first, then fill with nitrogen. The equipment is expensive, the process is complex, and it is prone to leakage.
The nitrogen PE method: The film itself contains micron-sized nitrogen pores, like countless miniature airbags, actively blocking oxygen and buffering impacts.
Appearance preservation: Oxygen barrier effect → Prevent meat products from turning black and fruits and vegetables from fading. The packaging remains "appealing" throughout the storage period.
Crispy and lasting texture: The low moisture permeability of nitrogen-filled PE ensures that biscuits and egg rolls no longer have soft outer layers when opened. They are as fresh as freshly baked.
Elimination of nitrogen filling equipment: Ordinary vacuum sealing machines can handle it. The investment cost is directly reduced.
Adaptability to high-temperature filling: The heat resistance is better than that of ordinary PE, making it convenient for hot sealing of cooked foods and pickled vegetables.
Thinner without reducing strength: 10% thinner than ordinary PE, with the same strength, saving raw material costs.
Which products require nitrogenated PE the most?
High-fat foods: peanuts, walnuts, crispy rice (to prevent rancidity)
High-fragrance foods: Coffee powder, seasonings (to lock in volatile aromas)
Semi-dried food: meat jerky, bean curd (maintaining an appropriate moisture activity)
Don't rush to make all the changes. Select 1-2 popular SKUs, customize 5,000 nitrogen-filled PE bags, and conduct a 30-day shelf simulation comparison experiment - placing them in normal temperature, 38℃ high-temperature box, and transportation vibration table. You will see: The ordinary bags start to soften on the 15th day, while the nitrogen-filled PE bags remain in good condition on the 30th day.
Using nitrogen-filled PE, we can truly control the "life cycle" of each bag of food.