Linpac Packaging Launches Innovative Solution to Deliver Food Packaging Safety and Drive Down Waste

Linpac has developed its new range of trays and films using additives which can be applied in a variety of ways depending on customer requirements and the food to be packed. One option is also for antimicrobial varnishes to be applied to films and trays after manufacture.

18 May 2012 --- Linpac Packaging has developed a range of smart packaging solutions to combat food bacteria and help consumers and retailers reduce the amount of food waste they generate.

The leading food packaging company, which caters for the bakery, fresh produce, fast food and meat, fish and poultry sectors, has been working in partnership with several supplier companies to develop a range of antimicrobial tray and film solutions, which reduce spoilage and increase the shelf life of food by inhibiting the growth of bacteria, moulds and yeast.

The antimicrobial technology reduces the risk of contamination from pathogens such as E.Coli, salmonella, listeria and campylobacter – the most common cause of food poisoning and the focus of much debate within the food industry recently.

Alan Davey, Director of Innovation at Linpac Packaging, said: “While the correct handling and preparation of food prevents contamination from bacteria, the antimicrobial technology is another safeguard to control and significantly reduce the risk of bacterial contamination.

“Our Fresh Thinking philosophy means that we strive to deliver innovative solutions which support our customers from the field to the fork. We have developed a technically advanced range of packaging solutions which incorporate antimicrobial agents to slow down the growth of bacteria which leads to food spoilage and waste. Crucially, the active agents do not affect the food’s organoleptic properties, such as taste and smell.”

Using food safe, proven biocides, Linpac has developed its new range of trays and films using additives which can be applied in a variety of ways depending on customer requirements and the food to be packed. One option is also for  antimicrobial varnishes to be applied to films and trays after manufacture.

Alternatively, labels or pads containing the additives can be included within food packages. Many meat packers already use absorbent pads to lock away meat juices as excess moisture is a major cause of food spoilage because it is rich in nutrients for micro-organism growth. By incorporating anti bacterial additives into the absorbent pad, bacterial growth is reduced and the shelf life of the product is therefore prolonged.

In addition antimicrobial agents can be added into the film or tray polymer mix so that they are part of the packaging production process. This method can be carried out during the manufacture of both rigid and EPS trays.

Antimicrobial packaging is suitable for meat and poultry as well as bakery and fruit products.

Mr Davey added: “The novelty of this concept is not based on the materials themselves but on their final application resulting in for improved shelf life of packed food products. At Linpac Packaging, we are acutely aware of our role in helping retailers deliver safer food products. We also want to support retailers and consumers minimise waste by designing new safer, innovative packaging solutions. We have therefore developed a range of antimicrobial packaging which is a vital tool in reducing the risk of bacterial contamination of food.”