PVC is flexible, light, cost-effective, transparent, tough and safe. It has excellent organoleptic properties (does not affect the taste of the packaged food), and requires less fuel to manufacture and transport when compared with other packaging materials such as metal or glass. It also protects against contamination by helping to prevent the spread of germs during manufacture, distribution and display, particularly in the form of cling film. This, combined with PVC’s excellent oxygen and water barrier properties, prevents unnecessary wastage as it ensures food lasts longer.
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