Author: Lena Barner-Rasmussen
Food packaging that can be safely resealed ultimately leads to less plastic and food waste.
A combined folding box concept with a special tear-off strip embedded in the cardboard and an intelligent folding mechanism for resealing can make all the difference when it comes to frozen food. Originally this packaging was designed for frozen fish fingers, but the innovation is suitable for a wide variety of products thanks to the barrier coatings specially adapted to the product.
What makes Walki’s tear-strip unique is that it is not punched out of the cardboard quality through perforation as it’s usually done, but rather embedded in it. Embedding of a polyethylene strip is no minor feat as it must be stable enough to open the packaging reliably, but also thin enough so it does not impede production.
“The tear takes place so accurately and cleanly that no cardboard fibre come loose and enter the product”, explains Stefan Erdmann, Technical Service & Development Manger Barrier Board at Walki. This gives the packaging several benefits.
As the Walki®Tear-Strip uses no perforations, the barrier surface remains completely intact. This guarantees safety: no small cardboard particles get mixed in the food. The visual appearance and finish, which is important if a product is to stand out in the supermarket, is not compromised.
So how is it done? Two packaging sections are created when opening with the tear strip, which can be sealed again easily by folding at the side and inserting the sections into each other.
Ultimately, the tear-strip leads to less plastic waste as consumers no longer need to re-package the food they don’t prepare into a plastic bag. It can simply be left in the package that is resealed and put in the freezer. You also lessen food waste, as you can prepare just the amount you think you’ll need.
As cardboard is a renewable and recyclable base material, the packaging has a high sustainability value. The package can be used for a variety of products as it provides protection from water, water vapour, grease or aroma diffusion.
“Whether frozen foods, fresh produce or dry goods like cereals, salt or animal food, household goods and pharmaceuticals, the concept can be used for virtually any product thanks to the barrier coatings individually adapted to the product”, explains Erdmann.