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Article | August 31, 2004
Fine-tuned film says 'cheese'
Alcan Packaging has introduced a film structure specifically tailored for certain cheeses like Swiss or Edam.
The breathable structure strikes a balance between high barrier and permeability to enhance the quality of packed sliced or chunk cheese over the products’ six month shelf life. This semi-permeable characteristic is required because if there is too high a barrier, carbon dioxide can build up, causing packs to balloon. Too little barrier and mold growth can result. This material, a Silver Award winner, also has moisture-barrier properties to prevent cheese from drying out.
According to Alcan associate researcher Jay Hodson, the 3-mil structure is based on a four- or five-layer extrusion lamination of biaxially oriented nylon and oriented polypropylene with EVA sealant. He says a switch to these clear films, which can be printed, is transparent to machinery.Learn about packaging innovation at The Packaging Conference in Orlando, February 3-5, 2014
Hodson is unable to identify any end users, only saying that the material was in test by several contract packagers of private-label brands. He expects cheese packaged in the new structure to be on store shelves around late September.
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