Versione HTML di base
ENVIRONMENTAL REPORT
/ 24
Recent example is the thickness reduction implemented in the potato chips bags, where several brand
owners are moving from 20+20 microns to 15+15 microns clear – metallised laminates, especially for the
smaller packs.
D
ensity
reduction
In BOPP terms,
reducing the density means replacing plastic with air.
This is possible thanks to the cavitation
technology, which created vacuoles within the film. The final result is a white pearl-kind of effect. These low-
density cavitated BOPP films are commonly used for confectionery, ice cream, bakery and labels. In the early
stages, the
typical density
was in the range of
0,75 g/cm³.
Thanks to
recent developments
in masterbatches
and extrusion technology,
0,62 g/cm³ density has become a standard,
and
0,55 g/cm³
is just behind the corner:
one more step in the direction of doing more with less.
I
mproved
P
erformance
A very important function of packaging is preservation the quality of the product. When it comes to food
packaging, this means providing the conditions which allow the longest shelf life. Such conditions depend
largely on the kind of food we are packing: it can be moisture barrier, gas barrier, light protection, aroma
barrier, seal integrity, or a mix of these. Each food has its own requirements. Improving shelf life means
optimizing distribution and minimizing food waste. Once again, it’s all about finding the
right balance
between environmental costs of packaging versus the benefits of the longer shelf life.
The first steps taken into this direction by Taghleef Industries Kft. have been the development of high barrier
metallised films and improved seal integrity for tight seals.