Avoid selecting uncertified products without FDA or EU food-grade qualifications, resulting in customs detention and return risks
Avoid ignoring core barrier indicators (OTR & MVTR), which directly cause liquid oxidation, flavor deterioration and shortened shelf life of juice, dairy and puree products
Avoid mismatching valve specifications with automatic filling equipment, leading to liquid leakage and production downtime
Avoid using ordinary thin films for high-temperature hot filling, causing thermal sealing cracking and sterile failure
Avoid transparent packaging for light-sensitive products such as red wine and colored fruit puree
Avoid cooperating with trading companies without independent factories, unable to guarantee stable quality batch consistency
Avoid ignoring reinforced anti-puncture structure, resulting in bag damage during long-distance sea freight
Avoid skipping sterile compatibility test reports before mass production
Avoid unreasonable expectations for custom print color tolerance without pre-production confirmation
Avoid mismatching outer carton size and inner bag specifications