Used in Europe for the past two years, a foamed polypropylene and ethylene vinyl alcohol material called TiroMap is beginning to make its mark on this side of the Atlantic. First in the U.S. to use the material is Burnett and Sons of Monrovia, CA. On a horizontal thermoform/seal system, Burnett thermoforms trays of TiroMap to use as secondary packaging for one line of beef items and another line of pork cutlets. Raw meat products are first vacuum packaged in a proprietary barrier material on a separate form/fill/seal system, then cooked in-pack. This pack is then loaded into the TiroMap tray, to which a flexible-film lidding material is applied. The chief benefit of the tray is that the food can be microwave-reheated in it. Previously, Burnett thermoformed a flexible film for the bottom component of its secondary packaging. Consumers were instructed to discard this outer packaging material and microwave the food in its primary package for six minutes after punching a few small holes in it. Then came the hard part: cutting the bag open and serving the hot food. "It was not at all user-friendly because you had to squeeze the two-hundred-degree meat and gravy out of the bag," says Burnett's Tony Luna. "Now you squeeze the product out of its bag while it's cold and heat it in the tray. You can even serve from the tray. It's much more convenient." Developed by TiroPak, a division of Convenience Food Systems (Avon, MA), TiroMap is produced in TiroPak's Romont, Switzerland, facility. In Burnett's case, a layer of polyethylene sealant is added to give the 17"-wide sheet a thickness of 49 mils. TiroPak isn't providing precise details on how it produces the structure, though company literature describes the use of a "natural blowing agent" on the "world's largest in-line barrier foam extrusion line." TiroPak emphasizes that the foamed PP/EVOH/PE construction is created via an in-line process. While retaining the familiar feel of expanded polystyrene, TiroMap can be microwaved at temperatures to 90°C (194°F). TiroMap is also positioned as a "green" alternative because, says TiroPak, it requires less polymer than standard structures it has replaced in Europe, including PS/EVOH/PE, polyester/PE, and polyvinyl chloride/PE. Another important advantage to Burnett is the rigidity of the tray. Compared to the flexible package it has replaced, it displays far better in the refrigerated case. "The previous package didn't display well at all," says Burnett president Don Burnett. "The switch to a more rigid and squared-off secondary package means items can be stacked four or five deep behind a single facing."
Burnett cooks with foamed PP/EVOH tray
California marketer of precooked beef and pork takes the home meal replacement concept to a new level thanks to its foamed PP tray with EVOH barrier.
Apr 30, 1998
Companies in this article
Machinery Basics
How Can You Honor a Leader?
Induction into the Packaging & Processing Hall of Fame is the highest honor in our industry. Submit your leader to be considered for the Class of 2024 now through June 10th. New members will be inducted at PACK EXPO International in Chicago
Read MoreNew ebook focused on cartoning equipment
Read about the various types of cartoning equipment, how to select the right one, and common pitfalls to avoid. Plus, read equipment advice from CPGs for ultimate cartoning success.
Read More