Cook-in film set to grow from fresh fish to meat and barrier

The Saucy Fish Company's Sira Cook bag is the first use of a cook-in pack for chilled fish, said co-founder and director of Sirane Simon Balderson, after two similar innovations in the frozen sector. As such, it had to tackle similar problems of handling at the packing stage and sealing through liquid residues from the fish and sauce.

"We're expanding into other fish products as well as meat, poultry and produce such as potatoes and broccoli," he said.

The Saucy Fish application uses a "fairly straightforward" polyester film, he said. "But as people start to want to extend shelf-life, we can use SiOx (silicon oxide) coated polyester for barrier."

Unlike ethylene vinyl alcohol, a clear SiOx coating is compatible with heat processing, he explained. It could also create effectively mono-material and compostable barrier films.

Other options include film packs, a built-in absorbent layer to soak up potentially scalding juices and vacuum pouches with carry handles for joints of meat, said Balderson.