Ti-News n. 13 // January 2015 - page 15

/ Europe
Cheese is one of the highlights of French cuisine and is part of
people’s everyday diet. French people are the biggest cheese
consumers with a yearly consumption per capita of 26.2 kilos
in 2012. 96% of French people eat cheese; nearly half of which
on a daily basis. With a yearly production of nearly 2 million
tons, of which 1/3 is exported to 150 countries, the variety is
wide with more than 1,200 types of cheese across 8 categories:
Soft Bloomy/Flowery Rind, Soft Washed Rind, Natural Rind,
Fresh, Fresh Soft, Blue-Veined/Blue, Hard Paste, Double and
Triple Cream.
French people spend 7% of their food budget on cheese, which represents about 42% of their
dairy expenses, and of which 75% is purchased from supermarkets. With such a large range of
products, market size and share that is sold through supermarkets, the packaging remains an
important part of the equation to face competition and to ensure a good exposure and quality
of the product. This is one of the missions of
Established in 1904, in the heart of a region well-known for its cheese and butter tradition,
specialized in the packaging of dairy products. Their know-how led them to become
a leading supplier of the largestmultinational companies in this sector with 25%share established
overseas. They also diversified into other types of packaging, such as sleeves, laminates, lids,
and IML for the food industry in general, while also offering products for cosmetic and industrial
applications. Today, they share with us their knowledge on this specific market.
The use of BoPP films has become a naturally perfect option in cheese packaging. Like in many
other applications, BoPPfilms are a cost effective solution, and combine improvedmachinability,
as well as superior printing and slitting performance, as compared to PE films. More specifically
for cheese packaging, BoPP films offer bi-directional folding capability, flexibility in micro-
perforations, and a choice of paper with which to laminate to regulate moisture loss, which
is a primary concern in cheese packaging. Therefore, BoPP films allow extended shelf-life by
balancing oxygen and moisture content. With cheese being a living product, which evolves in
taste and texture over time with the work of bacteria, the BoPP packaging works as a maturing
cellar, where the gas created in the maturing stages needs to evaporate to avoid stale odors.
BoPP films are available in many aesthetic options, such as matte, white opaque, metallized
and glossy finishes. Richard-Laleu uses films primarily from
, such as MUS, ZSK and WSS,
where their traditional structures include glue strips laminated to BoPP/ wax paper, BoPP/
Paper, thermal or cold glue applications, and thermal or cold perforation.
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