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This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at Materiales de embalaje que mejoran la imagen del alimento

Packaging materials that improve the image of the food

01/08/2007
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DuPont Packaging & Industrial Polymers has introduced a range of material solutions with a good value for money in the international trade fair for the meat industry, IFFA 2007, held in may in Frankfurt, focusing his attention in benefits both the presentation and image of the packaging of meat products have on the shelves. With the recent introduction in the market of the súper-resistentes grades of DuPont Surlyn, DuPont launches the challenge to redesign the structures of their packaging in order to achieve substantial cost savings, without that decrease with this or the attraction to manufacturers, or the integrity of the packaging. Other innovations to improve the performance and presentation of the packaging used DuPont sellar VP technology to improve the transpiration, and resins sealable to tapas, DuPont Appeel with coating antifog for a clear and attractive presentation of meat products.

The degrees of súper-resistente ionomer Surlyn, novelty that DuPont has been presented at the fair, give packaging a combination of stiffness, malleability, resistance to puncture and abrasion and benefits of sealing. They are about two times stiffer than the traditional degrees of Surlyn, while keeping intact its processing and extrusion capabilities. According to Thomas Philipon, Director of sustainable materials in DuPont Packaging market: "the properties of these new degrees combined with the use of our design software, will allow to transformers redesign its flexible packaging structures and improve their performance as a whole"advantages which are added to others such as the reduction of raw material to manufacture them, thereby reducing costs and therefore the environmental footprint of product". The new grades to improve at the same time both benefits of the integrity of the seal to ensure the safety of food, and productivity through faster production chains. Mauri Azagury, Director of programme development, food and beverages in DuPont Packaging & Industrial Polymers explains that: "through the application of software design developed by DuPont, have been able to redesign the typical structures of film in order to use intelligently the Surlyn as a sealant layer." This has resulted in the development of new and more fine structures thanks to which film can be produced by reducing its weight, keeping its rigidity, improving its integrity of sealed, to improve their mechanical properties, and what is most important", with very significant overall cost savings".

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