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Current Position:Home » News » Food Technology » Packaging » Topic

Containers increase shelf life without additional preservatives - Linpac

Zoom in font  Zoom out font Published: 2012-05-29  Origin: foodproductiondaily  Authour: Joe Whitworth  Views: 89
Core Tip: Linpac Packaging has created a range of bakery containers which they claim can increase shelf life without using additional food preservatives.
The packaging will keep sponge and pastry-based products fresher for longer, by reducing the amount of moisture lost, leading to an increased shelf life with no additional preservatives.

Previous methods allowed a high level of moisture to escape from the pack, meaning that products turn stale within a couple of days, said the firm.

The containers, available in Europe, are part of Linpac’s ongoing rollout of packaging to increase shelf life and can come in a variety of sizes according to customer demand.

The hinged containers increase shelf life by a “matter of days”, according to the company and are aimed at bakers, pâtissiers and confectioners.

Megan Ashcroft, European bakery marketing manager at Linpac Packaging, said: “Our partnership work epitomises our fresh thinking ethos of communicating well with our customers, responding to issues they raise with us and working together to come up with a tangible solution.

“The quality and presentation of bakery items, and ensuring they reach our customer and their customer in excellent condition, is paramount,” 
she added.

“Nobody enjoys a dry, stale tasting cake or bun and the technology and innovation which has gone into developing our new containers will prevent that from happening for several more days than standard cake containers, helping everyone in the food chain to reduce food spoilage and waste

Linpac is investing in research and development of “active” packaging to extend product shelf life through the use of food safe anti-fungal coatings as FoodProductionDaily.com reported 
earlier this month .

The company also offer PET transport trays to prevent damage to bakery items during transit and the SmartBox for presentation, without compromising on product protection and environmental concerns.

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