Last updated: 9 July 2026 • 5 min read
Aroma Barrier
A film property that prevents the loss of a product's aroma and the ingress of external odours. Critical for coffee, tea and spices, where flavour volatiles must stay sealed inside the pack and outside smells must stay out.
Barrier Film
A packaging film engineered to resist the passage of oxygen, moisture, light or aroma. Barrier performance is measured mainly by OTR and WVTR; higher barrier means longer shelf life. See the BARRIXA™ barrier system.
COF (Coefficient of Friction)
A measure of how easily film surfaces slide against each other or machine parts. The correct COF (slip level) ensures film runs smoothly on high-speed form-fill-seal lines without jamming or misfeeding.
Gauge
A measure of film thickness. 100 gauge equals about 25.4 microns (1 mil). Thicker films generally offer more mechanical strength and, depending on structure, more barrier.
GSM (Grams per Square Metre)
The weight of a material per square metre, used to specify substrate weight in a laminate. A higher GSM usually means a heavier, stronger structure.
Hermetic Packaging
A completely airtight seal that prevents any gas or moisture exchange between the pack interior and the outside. Hermetic sealing is essential for MAP, vacuum and long-shelf-life products.
Hot Fill
A process where hot product (up to about 95°C) is filled into the pack and sealed. Hot-fill packaging must withstand the fill temperature without delamination or seal failure — used for sauces, juices and soups. See Hot-Fill Bags.
MAP (Modified Atmosphere Packaging)
A preservation method that replaces the air inside a sealed pack with a controlled gas mix — nitrogen, carbon dioxide and reduced oxygen — to slow spoilage and extend shelf life. Read the full MAP guide.
Mono-material
A pack made from a single polymer family (for example all-PE or all-PP) so it can be recycled in existing streams. Mono-material structures are a key sustainability goal, replacing hard-to-recycle mixed laminates.
OTR (Oxygen Transmission Rate)
The rate at which oxygen passes through a film, measured in cc/m²/day. Lower OTR means a better oxygen barrier and longer shelf life. BARRIXA™ grades range from ≤ 0.50 (SMART) to ≤ 0.08 (ULTRA).
Oxygen Scavenger
An additive or sachet that actively absorbs residual oxygen inside a sealed pack, driving oxygen to near zero. Used to protect highly oxygen-sensitive foods beyond what the film barrier alone achieves.
Retort
A high-temperature sterilisation process (121–135°C under pressure) that makes packaged food shelf-stable at room temperature. Retort pouches use special laminates that survive the heat without seal failure. See Retortable Pouch.
Seal Strength
The force required to peel or break a heat seal, indicating seal integrity. Adequate seal strength prevents leaks and pack failure through filling, transport and handling.
WVTR (Water Vapour Transmission Rate)
The rate at which water vapour passes through a film, measured in g/m²/day. Lower WVTR means a better moisture barrier — vital for dry, crisp or moisture-sensitive products. Also referred to as MVTR.
Not sure which barrier you need?
Match your product to a BARRIXA™ tier.
Tell us your product and shelf-life target and our R&D team will recommend the film structure and grade.
Talk to an Expert →