Linpac was challenged with developing a product that significantly reduced moisture loss and thereby increased the shelf-life of sponge and pastry-based products without using additional food preservatives. Current cake and bun packs allow a high level of moisture to escape meaning that products turn stale within a couple of days.
The new round and rectangular hinged cake containers have been developed with the needs of bakers, pâtissiers and confectioners in mind and will keep cakes and buns fresher for several days longer than traditional containers.
Linpac is also investing in research and development into 'active' packaging for the bakery sector. The intention is to extend product shelf-life by using food-safe anti-fungal coatings.