PERFORATED PACKAGING. HOW DOES IT WORK AND WHICH PRODUCTS IS IT BEST FOR?
As you know, plastic packaging helps preserve food and allows us to reduce food waste. According to the FAO, food loss in Europe is just 3% thanks to the use of suitable packaging solutions, while in developing countries, where the use of packaging is not so widespread, tis loss can be as high as 40%.
However, if you are looking to reduce this figure, it is important to take into account that not all food products can be packaged in ‘standard plastic’. Due to their composition, some products need packaging with certain specifications to keep the product in appropriate conditions. For example, fresh food and perishable goods, such as processed meat products, and fruit and vegetables, require packaging that allows the products to breathe. So how do we do it? In these cases, we use micro- and macro-perforations.
What are they?
The perforation technique is essentially used in HFFS and VFFS formats, and ensures the packaged products transpire correctly. There are two ways to perform these perforations – with a punching unit or with laser. The perforations are made during the manufacturing process.
This technique consists of punching holes in the film itself, regardless of whether it is a laminate or a complex. This type of perforation is ideal for fresh, perishable products, fruit and vegetables, and cold cuts that undergo a curing process after packaging.
We also have a pin brush system that is especially designed for packaging used with cured meats that is closed with metal staples at each end, ensuring that the smell from any residue on the staples leaves the packaging.
This is a different technique that is especially designed for packaging products that need to transpire, for example, bags of garlic and vegetables for steaming in the microwave.
This is just a small sample of the specifications a product may have. Whatever your packaging needs, we have the perfect solution. Just ask your area representative.