Inert barriers extend shelf-life
While functional barriers have been used for years to prevent migration between packaging and contents in bottles and flexible film packaging, Greiner Packaging has now brought this approach to pot and cup packaging.
“Inert barrier technology is helping us enhance the protective function of cup packaging, allowing us to increase the shelf-life of food products,” says Greiner’s Kenneth Boldog. “Our technology is sustainable and protects the product at the same time.”
Several techniques can be used to help extend the shelf-life of foods. In the dairy industry, for example, ultra-high-temperature processing and the addition of preservatives are popular options.
Sceptical
But consumers are becoming more sceptical about these approaches, says Greiner. However, with its inert barrier technology, Greiner believes it has the solution to this problem.
With the inert barrier technology, an extremely thin layer of silicon oxide is applied to the inside of plastic pots using a plasma deposition process. This is chemically inert and reduces oxygen and moisture permeability.
It increases the oxygen barrier by a factor of 20 compared with uncoated plastic polypropylene pots, claims Greiner. Compared with polystyrene packaging, it’s even better, by a factor of 30, adds Greiner.
Inert barrier technology is said to ensure optimal aroma protection and retain the smell and taste of the contents. It is not sensitive to fluctuations in temperature and humidity and is also flexible and well-suited for pasteurisation and sterilisation.
Contact: Greiner Packaging Int.
