Esseoquattro consolidates the positioning of Ideabrill, the food packaging line developed to preserve the freshness and organoleptic properties of products for longer. The solutions are designed for butchers, fishmongers, delicatessens, pastry shops, and bakeries, as well as large-scale retail trade, industry, retail, and the HoReCa sector.
Launched twenty years ago, the technology combines a long-fiber virgin paper backing with an aluminum film. The structure protects food from light, UV rays, and moisture, slowing down the processes that compromise its nutritional and sensory quality.
According to tests conducted by QuaSiAl of the University of Camerino, Ideabrill allows you to preserve food longer than traditional packaging. For meat, the pH remains unchanged for up to seven days, with benefits also for cured meats and baked goods.
The line includes six types, designed for different product and operational needs. Salvafresco is primarily intended for cured meats, cheeses, dried fruit, and sweets; Scoprigusto features a window to showcase light-sensitive products, from meat preparations to desserts and fresh pasta.
Imprigionagusto is designed for heavy or liquid-rich cuts of meat and fish. The bag traps odors and moisture and maintains a stable internal temperature for about an hour, making it easy to transport from the store to your home.
The range is completed by Bag 11, featuring a resealable closure and also suitable for transporting with ice; Bag 19, designed for panettone, colomba, focaccia, and other leavened products; and the Freshness Wrapper for meat, cured meats, and cheeses.
The packages are heat-sealable, suitable for refrigerators and freezers, and recyclable with paper after separation. They can also be customized with a logo and corporate image, transforming the packaging into a communication tool for retailers and manufacturers.
Among the companies that have adopted the technology are Rovagnati, Levoni, Veroni, and the Parma Ham Consortium. For these operators, Esseoquattro has developed customized packaging specifically for cured meats sold over the counter.
The proposal addresses two increasingly critical needs for the fresh produce sector: extending shelf life and reducing waste, without sacrificing product presentation. This makes packaging an integral part of shelf management and the shopping experience.
