Esseoquattro’s Ideabrill line of freshness-saving packaging is designed to slow food spoilage, reduce food waste, and separate easily for recycling.
Available in six types, the bags comprise of long-fibre virgin paper backing with an aluminium film – a combination set to protect food from UV rays and humidity. These components are designed for easy separation to prevent any contamination of the paper waste stream.
Tests carried out by the University of Camerino’s Gruppo di Ricerca sulla Qualità e Sicurezza Alimentare (QuaSiAl) indicates that Ideabrill’s freshness-saving formula limits the formation of substances that deteriorate the nutritional and organoleptic properties of food, thus keeping products fresh for longer. For example, the pH of meat, cold cuts and bread was found to remain unchanged for up to seven days.
Each pack is heat-sealable for fridges and freezers, and can be customized with logos and a coordinated image for marketing and branding purposes.
The Salvafresco pack is designed to package and preserve fresh food, such as cold cuts, cheeses, dried fruit and candies. Available in Havana, black and white kraft, the pack is expected to slow down food spoilage and extend a product’s shelf life.
The freshness-saving Scoprigusto pack comes with a central or side window, so is recommended for food that is not sensitive to light – this includes cheeses, bread, chocolates, fresh pasta and dried fruit. The pack is expected to deliver ‘elegant and qualitative’ presentation in Havana, white and black kraft.
Described as the most resistant bag in the line, the Imprigionagusto pack is suitable for large and heavy cuts of meat and fish. It is designed to retain liquids and odours while maintaining a constant internal temperature for around an hour, enabling safe transport from a butcher or fishmonger to a consumer’s home.
Sacchetto 19 is targeted at leavened baked goods such as panettone, colomba and focaccia. Designed for ‘elegance and practicality’, it is available in Havana, black and white kraft colours with the option for ‘pretty prints’.
Bag 11 is heat-sealed in all parts, not glued; this is set to enable food to be transported safely, even if there is ice inside the bag. Its open-and-close zip is expected to make packaging easier and unlock convenient home storage.
Reportedly, the pack is resistant to humidity and able to retain liquids and odours, so Esseoquattro recommends its use in fish product, dried fruit, candy and chocolate applications. It is available in Havana and white kraft.
Additionally, Esseoquattro’s freshness-saving wrapping is intended for cold cuts, meat and cheeses. It is set to isolate the products from humidity, light and UV rays to slow down its deterioration.
Available in many sizes, the pack comes in Havana, white and black kraft colours.
Rovagnati, Levoni, Consorzio del Prosciutto di Parma, and Veroni are among the brands that have already adopted Esseoquattro’s Ideabrill products for their cured meat products.
The lineup is also recommended for butchers, fishmongers, delicatessens, pastry shops, bakeries, HORECA, large-scale distribution, retail, and industries.
In other news, Yangi has developed a dry-formed fibre tray intended to extend the shelf life of meat, fish, deli, and ready meal products. Suitable for chilled, frozen, microwaveable and oven-safe foods, the tray is compatible with Modified Atmosphere Packaging (MAP) and maintains the necessary shelf life of protein products.
Meanwhile, SÜDPACK’s itsSKINPro and Multifol Extreme vacuum and MAP film solutions are expected to extend the shelf life of perishable fish products. They are recommended use with frozen goods and fatty, protein-rich, or sharp-edged products such as fresh salmon fillets, white fish, or herring portions.
If you liked this story, you might also enjoy:
The ultimate guide to packaging innovation in 2026
Packaging and Packaging Waste Regulation: what to know in 2026
Everything you need to know about global packaging sustainability regulation
No comments yet