A new ‘brand enhancing’ pressure-sensitive label material for meat and dairy packaging applications was introduced by Avery Dennison at Interpack. The patent-pending Shrink PS product is engineered to survive the vacuum-shrink process without wrinkling, providing both shelf appeal and production-related benefits.
The new labels are applied to shrinkable bags off-line or in-line prior to filling and vacuum sealing. Compared with traditional shrink bag labelling, they are said to offer enhanced flexibility and the opportunity to differentiate products at a later stage in the packaging process. As a result, food processors can reduce or eliminate multiple sets of preprinted shrink bags in inventory, cutting overall costs.
When submerged in hot water following vacuum sealing, the shrinkable bags and attached Shrink PS labels shrink. The labels conform with the bags and packaged product for a smooth finish without the wrinkling sometimes associated with labels applied by hand to the packaging after its been vacuum packed and shrunk.
The Shrink PS labels’ water-resistant construction and strong permanent adhesive is said to ensure that they stay firmly attached. The labels can be affixed to the bags using automatic label applicators, reducing the need for manual labour.
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