It is perhaps one of the best investments a Chef can make in the kitchen. This paper is placed at the bottom of trays or containers where we preserve fish, seafood or raw meats, cheeses, delicate fruits, salads, flowers, etc. Its perforated plastic layer keeps the food isolated from humidity and the cellulose retains the juices or liquids that the food may give off, preventing changes in colour due to oxidation, odour, mould, etc. The result is a better quality product and prolongs its conservation considerably. Cellulose also regulates the humidity of the packaging, extending the life of the food. Your fridges will be free of odours, bacteriological cross-contamination, etc.  Its white colour makes it easy to highlight any anomalies in fresh products. We strongly recommend it, the food industry has been using it for many years in all types of packaging for supermarkets and food shops.