Sam Wylde III of Seattle-based Ener-G Foods is persistence personified when it comes to improving the packaging for the dietetic gluten-free breads his firm produces. His persistence has made Ener-G one of the first U.S. food companies to pack products using a silica-coated flexible film. Produced by PC Materials (Mt. Bethel, PA) and incorporated in a three-layer lamination made by Outlook Packaging (Oak Creek, WI), the 48-ga silica-coated polyester helps provide a reliable 12-month shelf life that lets Ener-G export confidently to markets throughout the world. So why does a line of bread products require such global distribution? Because according to Wylde, no one else makes them. Gluten, it should be pointed out, is a mixture of two proteins found in wheat and other cereal flours. In the rising of dough, gluten forms an elastic network that traps CO2, thus giving bread its desirable crumb structure upon baking. It so happens, however, that certain people are made ill by gluten, so they can't eat ordinary wheat- or rye-based breads. "What makes our product unique is that we've found a way to trap the carbon dioxide without gluten," says Wylde. "Others can make bread products like this by using wheat starch, but still that results in small amounts of gluten, which can make people sick. Our products have no gluten whatsoever." As with any bread, says Wylde, oxygen speeds spoilage, so if oxygen can be kept from his bread, shelf life can be lengthened. Not too long ago, Ener-G relied on a 14-layer coextrusion that included two separate layers of ethylene vinyl alcohol. The material was supplied in rollstock and fed into a horizontal thermoform/seal machine. Operators loaded bread by hand and included a desiccant before the packages entered a station for evacuation, backflush, and lid sealing. Lidding material also included EVOH for barrier purposes, but only one layer of it since the lidding didn't get thinned out in the corners of a forming mold. A switch in packaging materials suppliers brought a new structure to Ener-G. Once again EVOH was included, but now it was sandwiched between two layers of polyvinylidene chloride. "That protected the moisture-sensitive EVOH while also adding to the overall barrier," explains Wylde. While it was an improvement, it didn't stop Wylde from keeping his eyes open for something better. "As long as we had EVOH as part of our barrier, we faced increased spoilage, particularly in the summer when heat and humidity are higher," he says. "Once the gas barrier properties of EVOH are compromised by moisture, you're not going to get the kind of shelf life we need."
Ener-G goes glass
Silica-coated polyester in a three-layer pre-made bag gives Ener-G Foods the 12-month shelf life needed to market its dietetic bread products around the world.
Feb 29, 1996
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