Nov. 28, 2025
Shrink sleeves are widely used for full-body labels, tamper-evident seals, and 360° branding. Among them, PET, PVC, and OPS are the three major film types—but they differ in performance, environmental impact, and cost.
High shrink rate (up to 75–80%)
Excellent clarity and gloss
High durability & impact resistance
Suitable for high-contour bottles (beverage, cosmetics, personal care)
Medium shrink rate (60–65%)
Easy to shrink, forgiving in production
Good clarity
Suitable for general-purpose shrink applications
Lower cost
Lower shrink rate (55–60%)
Very stable film, good for thin walls
Matte-like, natural look
Suitable for delicate or light-contour containers
Most environmentally friendly
100% recyclable within PET recycling stream
Widely accepted for food and beverage packaging
Least eco-friendly
Releases harmful HCl gas when incinerated
Difficult to recycle
Better than PVC but still not widely recyclable
Limited recycling infrastructure
PET: Strongest; high toughness, tear resistance, and chemical resistance
PVC: Soft and flexible, but lower strength
OPS: Brittle; can crack or split in cold conditions
PVC: Lowest cost
OPS: Medium cost
PET (PETG): Highest cost, but also best performance
PET: Excellent ink adhesion; high-quality graphics
PVC: Good printability
OPS: Good printability but less vivid than PET
Latest News
Sep. 02, 2026
How to Design a Shrink Sleeve Package for Recycling
Shrink sleeves give brands nearly 360-degree graphics, strong shelf impact and the flexibility to decorate complex container shapes. However, the same full-body coverage that makes shrink sleeves attractive can also create challenges during package sorting and recycling.
Aug. 26, 2026
Shrink sleeve labels are widely used on beverage bottles, food containers, cosmetics, household products and other packaging because they can conform closely to complex container shapes while providing almost 360-degree graphics.
Aug. 20, 2026
Choosing Shrink Sleeve Films for Refrigerated and Ice-Bucket Packaging
For beverages, dairy products, sauces, chilled foods, and other products stored at low temperatures, packaging must continue to perform even when exposed to refrigeration, condensation, melting ice, and repeated temperature changes.
