DJPACK pushes certified skin pack machines for seafood safety at China expo

By AI, Created 10:08 AM UTC, May 19, 2026, /AGP/ – At the China Fisheries & Seafood Expo in China, DJPACK highlighted certified skin pack machines as a way for seafood brands to improve food safety, extend shelf life and protect premium presentation. The company positioned its vacuum skin packaging systems for exporters and processors facing tighter safety rules and higher retail expectations.

Why it matters: - Seafood brands are under pressure to protect freshness, reduce spoilage and meet international food safety standards at the same time. - Vacuum skin packaging can help extend shelf life, reduce freezer burn and support premium retail presentation. - Certified equipment matters for exporters that need machinery accepted across global markets.

What happened: - DJPACK showcased its seafood packaging technology at the China Fisheries & Seafood Expo. - A European procurement director described the film clarity as remarkable and said the vacuum seal was what secured the product’s premium positioning in retail. - The company used the event to promote certified skin pack machines for seafood processors, distributors and brands. - DJPACK directed readers to more information on its packaging solutions.

The details: - DJPACK, also known as Wenzhou Dajiang Vacuum Packaging Machinery Co., Ltd., was established in 1995. - The company says it operates dual production bases in Wenzhou and Nanjing. - DJPACK lists CE, MET and TUV certifications on its machinery. - The company says its machines are designed with a lower energy footprint while maintaining high output during peak fishing seasons. - The DJL-330VS is a semi-automatic vacuum skin tray sealer highlighted as a flagship model for seafood applications. - The DJL-330VS is engineered to handle products with sharp edges, including lobster shells and frozen shrimp. - The machine supports different tray materials, giving processors flexibility across product lines. - The semi-automatic format allows a human quality check, which can be useful for premium or high-value seafood. - The machine uses high-grade materials meant to withstand humid, salty processing environments and resist corrosion. - The skin pack process removes atmospheric oxygen and helps slow aerobic bacterial growth and lipid oxidation. - The packaging method can double or triple shelf life for fresh fillets, according to the company’s presentation. - The skin layer helps prevent liquid migration and reduces purge inside the package. - The company says moisture stays within the muscle fibers, which helps preserve texture and flavor for consumers. - Reduced spoilage can lower food waste and markdowns for retailers.

Between the lines: - The expo message points to a wider shift in seafood packaging: premium brands want packaging that is both visually clean and technically reliable. - Certifications and engineering details are becoming part of the sales pitch, not just background specs. - The focus on humidity resistance, corrosion control and tray flexibility suggests seafood processors are buying for local operating conditions as much as for product appearance. - The emphasis on shelf life and waste reduction shows that packaging is now tied directly to margin protection.

What’s next: - DJPACK is likely to keep targeting exporters, processors and premium seafood brands that need certified packaging systems. - Demand should grow for machines that can adapt to regional production needs while meeting global safety standards. - The company’s pitch suggests more seafood operators will treat packaging equipment as a quality-control tool, not just a production line accessory.

The bottom line: - In seafood, packaging is now part of the safety promise. DJPACK is betting that certified skin pack machines will be a standard tool for brands that want longer shelf life, cleaner presentation and fewer losses.