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Pouched onions prosper under high-pressure water

A system that uses high-pressure water to kill food pathogens helped Winsoms of Walla Walla launch 8-oz and 2 1/2-lb resealable pouches of refrigerated, chopped onions to the Pacific Northwest this month, with nationwide distribution expected by next year.

(Graphics for the 8-oz pack are shown; samples weren’t available at press time.)

Winsoms is the first company in North America to use the high-pressure system for this type of application, according to system maker Avure Technologies. The process is more commonly used for seafood, deli meats, poultry, and prepared foods.

After onions are chopped at the Walla Walla, WA, facility, they're filled and sealed on semi-automatic equipment into preformed, zippered bags supplied by Kapak, or through distributor Centerfield Packaging. Centerfield supplies a 3.5-mil adhesive-lamination. It consists of an oriented polypropylene film from Applied Extrusion Technologies and coextruded polyethylene film from General Films. The OPP layer is reverse-printed in eight colors flexographically and laminated by Sierra Converting, represented by The Packaging Group.

Kapak supplies a 4.5-mil adhesive lamination of 48-ga polyester/4-mil linear low-density polyethylene. The polyester layer is gravure-printed in eight colors.

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