Last updated: 9 July 2026•6 min read•By Antilia Tec Pack R&D
What packaging does frozen food need?
Frozen food needs a moisture and oxygen barrier plus a film that stays strong and seals reliably at freezer temperatures. The main enemy is freezer burn — surface dehydration caused by moisture escaping the food and ice subliming away — which a low-WVTR barrier prevents. Oxygen still causes rancidity and colour loss even at −18°C, so an oxygen barrier matters for fatty seafood and meat.
What causes freezer burn, and how does packaging stop it?
Freezer burn is dehydration: water molecules leave the food surface and sublime, leaving dry, discoloured, leathery patches. It happens fastest when there is air space and a permeable film. Packaging stops it with a tight, low-WVTR barrier and minimal headspace — vacuum packing for meat and seafood, and well-sealed barrier bags for vegetables — so moisture stays in the product.
Why do frozen packs need special seal strength?
Films get brittle in the cold, and frozen packs are handled roughly through the cold chain. The sealant layer has to stay flexible and bond reliably at low temperature so seals don't crack or split. This is a key reason frozen-food films are engineered differently from ambient packs — the seal, not just the barrier, is doing critical work.
Frozen food packaging by type
| Type | Main risk | Typical pack | BARRIXA™ grade |
|---|---|---|---|
| Frozen vegetables | Freezer burn, moisture loss | Barrier bag / side-gusset | PRIME |
| Seafood / fish | Freezer burn, fat oxidation | Vacuum pouch | PRIME |
| Frozen meat | Dehydration, oxidation | Vacuum / barrier pouch | PRIME |
| Ready meals | Moisture, oven/microwave use | Barrier tray + lidding | PRO |
Which BARRIXA™ grade should frozen food use?
Use BARRIXA™ PRIME for frozen vegetables, seafood and meat, where preventing freezer burn and oxidation over long frozen storage is critical, paired with a cold-flexible sealant. For ready meals and shorter-cycle products, BARRIXA™ PRO is typically sufficient. See Vacuum Pouches for seafood and meat, and Frozen Food solutions for the full range.
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Talk to an Expert →Frequently asked questions
What is freezer burn and how do you prevent it?
Freezer burn is surface dehydration — moisture leaves the food and sublimes, leaving dry, discoloured patches. Prevent it with a tight, low-WVTR barrier film and minimal headspace, so moisture stays in the product.
Does frozen food still need an oxygen barrier?
Yes. Even at −18°C, oxygen slowly oxidises fats and pigments, causing rancidity and colour loss in seafood and meat. An oxygen barrier protects quality across long frozen storage.
Why do frozen-food films need special seals?
Films become brittle in the cold and packs are handled roughly in the cold chain. A cold-flexible sealant keeps seals intact at low temperature so they don't crack or split.
Which BARRIXA grade is best for frozen food?
BARRIXA™ PRIME for frozen vegetables, seafood and meat; BARRIXA™ PRO for ready meals and shorter-cycle products.