Rock Wei, R&D director, Asia-Pacific, industrial adhesives, Bostik, assess pressure sensitive and hot-melt applications for food contact labels.
Worldwide, there has been a sharp rise in consumer demand in many commodity-driven industries due to the availability of a wider range of products online and in stores. One sector that has seen an upward trend in demand is fresh food produce. Consumers are increasingly focused on the quality, value and production history of the food they consume. As a result, food and packaging manufacturers now, need to meet this increase in demand, and find new and safe ways to improve shortening process cycles, while adhering to regulatory standards.
A segment of the food produce market that has a high turnover of goods is fruit and vegetables. This is due to many products having a short shelf life, with items often required to be replaced weekly or even daily. To keep up with consumer demand, it is important for manufacturers to use packaging and labelling solutions that are easy to use, enable fast delivery, and comply with national and international health and safety standards.
Adhesive used in fruit and vegetable label is classified into either direct or indirect food additives, and these labels need to meet specific food-grade regulations and requirements.
Labels are essential and unavoidable means of conveying valuable information to consumers about their product. They must be designed to appear on even the smallest of surfaces. For many fresh fruits and vegetables, labelling and packaging must be in direct contact with the products. For example, in many countries, a label can often be found on each individual banana sold in the market.
Food safety, along with a wide range of other specifications, has to be taken into consideration when manufacturers are packaging and using adhesives for different product ranges. Label manufacturers need to ensure that the labels they use do not fall off, have a well-balanced initial tack and peek, and most importantly, are compliant with regulations.
The full article is published in the latest edition of Food & Beverage Asia Feb/Mar 2021 issue. To continue reading, click here.