Fresh Pasta

The challenges of packaging pasta

Packaging fresh pasta means working with a living product, sensitive to oxygen, humidity and mechanical stress. At Veripack, we analyze every critical issue to find the most effective solution:

• Oxygen control: The right mixture of gases in a protective atmosphere blocks bacterial proliferation and preserves the natural color of egg pasta, preventing premature yellowing.
• Moisture Management: Solutions designed to prevent condensation inside the package, which would compromise the texture and promote moldiness.
• Integrity of the form: Delicate forming and loading systems, designed not to crush or deform fragile formats such as ravioli and tortellini.
• Tightness of the filling: Packaging parameters calibrated to prevent high pressures from damaging the stuffed pasta, preserving the closure and the organoleptic quality of the filling.
• Visual appeal: Highly transparent films that enhance pasta and its golden brown color, decisive for impulse purchases in the refrigerated counter.
• Efficiency on an industrial scale: Quick format changes to manage multiple references on the same line, from single portions to family formats, with the highest hygiene standards required by the GDO.