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Facts & Figures



PVC stands for Polyvinyl Chloride. It is one of the most versatile plastics in the world and is commercially available since the 1930‘s. PVC is made through a process that converts raw materials into the polymer, known as polyvinyl chloride; it consists of 43% organic materials derived from oil and of 57% minerals based on salt. The polymer is combined with selected additives and modifiers to achieve the desired properties of the PVC cling film.






Cling film is a thin plastic film with a remarkable ability to stretch and the particular characteristic to form a tight seal (« clinging »).


PVC cling film’s main features enable it to extend product shelf life by protecting food from micro-organisms and preserve the quality of packaged products.




PVC cling film is primarily used for wrapping fresh foodstuffs and has the following benefits:

  • easy-to-use material

  • low cost material 

  • high stretch with good recovery & maintains the appearance and integrity of the pack

  • multi-purpose with only few exceptions

  • both manual and automatic machine use

  • fully approved ingredients from the strictest health authorities in the world

  • minimal packaging

  • oxygen and water vapour transmission, allowing food products to remain fresh longer




Micro-biological benefits


Only recently, the « Laboratorio di Epidemiologia Ambientale dell ’Arpa » in Modena - Italy, has conducted a study on bacterial growth in red and white meat. A comparison was made between both types of meat wrapped in plasticized PVC and polyolefin film.

This study shows (see table) that the total bacterial concentrations of enterobacillus and lactobacillus is significantly lower for meat wrapped in plasticized PVC than in the other type of cling film.







The EPFMA PVC cling film label guarantees:


  • PVC cling film manufactured exclusively from materials approved by the European Scientific Committee for food,

  • PVC cling film complying with and/or exceeding EU legislation,

  • PVC cling film respecting international quality standards aimed at continuously improving products,

  • PVC cling films manufactured under good hygiene practices without the use of phthalates, heavy metal stabilisers and with minimum interaction between film and packed food.





PVC cling film guarantees waste reduction at the end of its lifecycle as well as film gauge reduction with cost benefits for the retailer, packer or food processing company.


PVC cling film is environmentally efficient, requiring limited energy in its manufacturing process.





Packaging migration is a natural phenomenon, which can be described as the interaction between food & the material it comes into contact with. This interaction varies according to the type of food (e.g. cheese, meat, fruit,…).


EPFMA - in its continuous effort to be proactive - has decided to launch a new grade of film specifically adapted to wrapping fatty food, which are the most difficult products to wrap (e.g. cheese). EPFMA currently has the most advanced and safest films available for these types of foodstuffs.



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