Abstract: Film and sheet materials, and articles made therefrom, such as bags, pouches, trays, etc., comprise one or more layers of homogeneous alpha-olefin/vinyl aromatic copolymer, preferably an ethylene/styrene copolymer. The alpha-olefin/vinyl aromatic copolymer has properties which can provide a desired performance characteristics such as impact resistance, printability, RF sealability, free shrink, optics, high permeability, etc. The homogeneous alpha-olefin/vinyl aromatic copolymer may be present in a monolayer film, either alone or in a blend, or may be included in one or more layers of a multilayer film. Also included is a multilayer thermoformable article comprising a web having a film of such alpha-olefin/vinyl aromatic copolymers thereto.

Abstract: Film and sheet materials, and articles made therefrom, such as bags, pouches, trays, etc., comprise one or more layers of homogeneous alpha-olefin/vinyl aromatic copolymer, preferably an ethylene/styrene copolymer. The alpha-olefin/vinyl aromatic copolymer has properties which can provide a desired performance characteristics such as impact resistance, printability, RF sealability, free shrink, optics, high permeability, etc. The homogeneous alpha-olefin/vinyl aromatic copolymer may be present in a monolayer film, either alone or in a blend, or may be included in one or more layers of a multilayer film. Also included is a multilayer thermoformable article comprising a web having a film of such alpha-olefin/vinyl aromatic copolymers thereto.

Abstract: A composite useful for making trays for the packaging of food and the like is formed from foamed polystyrene and a film bonded to the polystyrene, the film including a bonding layer of a styrene butadiene copolymer, the bonding layer including at least about 25% by weight of butadiene. The composite may be thermoformed into articles such as trays for use in the packaging of food products, especially meat products.

Abstract: A method for making a film which is useful in the packaging of newly formed blocks of cheese and demonstrates flexibility, extensibility, and improved sealing strength comprises extruding an ethylene vinyl acetate/very low density polyethylene sealing layer. In addition to barrier properties, flexibility and extensibility are, preferably, also provided by coextruding a core layer of ethylene vinyl alcohol copolymer containing at least 32% by weight of ethylene with the sealing layer.

Abstract: A laminate comprises a first substrate including a first layer of a blend of a polyolefin and an antifogging agent, and a bonding layer of polyolefin, preferably an ethylene unsaturated ester copolymer or low density polyethylene; a second substrate bonded to the bonding layer of the first substrate and comprising polyester or nylon; and a conventional adhesive between the first and second substrates; the bonding layer pre-treated by corona discharge before wind-up, and again treated by corona discharge before lamination. The laminates of the present invention exhibit much improved bond strength compared with conventional laminates.

Abstract: A laminate comprises a first substrate including a first layer of a blend of a polyolefin and an antifogging agent, and a bonding layer of polyolefin, preferably an ethylene unsaturated ester copolymer or low density polyethylene; a second substrate bonded to the bonding layer of the first substrate and comprising polyester or nylon; and a conventional adhesive between the first and second substrates; the bonding layer pre-treated by corona discharge before wind-up, and again treated by corona discharge before lamination. The laminates of the present invention exhibit much improved bond strength compared with conventional laminates.

Abstract: A vacuum skin package for packaging fresh red meat and like articles is produced by using a composite, multilayer, oxygen barrier, vacuum skin packaging forming film in which the impermeable film can be manually separated from the non-barrier, oxygen permeable film. After the vacuum skin package is formed to enclose a fresh red meat product in a vacuum the meat will have a purplish color. Then, after storage, the impermeable film can be removed so that the remaining permeable film can admit oxygen to impart the desirable red bloom to the fresh meat. The oxygen permeable film preferably includes a core having enhanced permeation properties. The impermeable film preferably includes an EVOH layer sandwiched between ionomer layers for improved barrier properties.