Abstract: Improved thermoplastic polyolefin films are provided with the desired improvements in certain properties to make them especially suitable for packaging fresh meat and other foods, as well as for packaging other products, by the use of selected additives to improve or maintain certain desired properties, such as, gloss, anti-fogging, tensile strength, tear resistance, cling and tack, low blocking (that is low, film to metal coefficient of friction), low water transmission, desired levels of permeability to oxygen and carbon dioxide, heat sealability at lower temperatures but with an adequate range (without burn through), and the like. A preferred composition, comprises a transparent thin polyethylene film with at least one additive and a shellac compound. A particularly preferred composition comprises a copolymer of low density polyethylene and vinyl acetate plus one or more additives, and a shellac material.