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Packaging is an important part of any food product.

It determines the safety and freshness of the product that gets to your customers’ tables. At Caviar Union, we pay special attention to the packaging and storage of caviar and other seafood products.

We hand-pack each can
 of caviar with pearlized spoons. All caviar and other seafood are stored in our high-tech refrigerators that meet all international and European standards.

This helps avoid damage to the eggs and preserves the flavor. We use traditional tin cans to pack caviar, and each can is traceable to an individual CITES label. We work with one of the best manufacturers in its field, Desjardin, who supply us with the finest vacuum machines and tin cans of various shapes and sizes.

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    We package caviar and seafood from various brands whose products meet our standards. At the moment, we give preference to brands that sell their products in the European Union. However, in the near future, we will expand into the UK, USA, and Dubai.


    Our offices where you can contact us with all your questions

    Coming soon:
    Italy Dubai UK Switzerland USA

    Frequently asked questions

    At Caviar Union GmbH, we package our flagship product, caviar, as well as crab and salmon. You can find out more about this on the Packaging page.

    HACCP certification is an international standard that defines the requirements for food safety control. It includes the verification of biological, chemical, and physical hazards, their elimination, and the establishment of a monitoring system. So you can be sure that our products are not only tasty but also completely safe to eat. Caviar Union renews this certificate each year, so you can be sure that our caviar is packed to the highest safety standards. You can see our HACCP certificates on the About Us page.

    Legally, all caviar that is on the market must be CITES labeled. There is a label with an individual CITES code on each of our tins. The label includes information about the source code of the caviar, a two-letter country of origin code, year of harvest, official registration code of the processor, identification number of the caviar batch, and also repackaging year, our official registration code, repackaging country code, lot identification number, and CITES export/re-export permit number

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