Vacuum packed food is on the rise. The increased durability benefits both retailers and consumers.

For some time, meat products such as rolled meat, rack of lamb and t-bone steaks have already been available in (banded) vacuum packagings in supermarkets. The same applies to luxury seafood products. Recently, the demand for pre-cooked vegetables has also increased.

The circumference of vacuum packed products is usually irregular, making it difficult to use self-adhesive labels. A popular alternative is the Branding by Banding concept developed by Bandall and specialised printer Max Aarts.

The Bandall banding system allows manufacturers to provide vacuum packed products with a neat and tight-fitting band, in spite of the irregular contours of the packaging.

The marketing information on the banding can be intricately positioned, increasing the chance that the product is picked from the supermarket shelf. In addition, there is sufficient space for product information, traceability data, bar codes and storytelling.

As banding is done with very thin bands of paper or foil, cost savings can be made.