Packaging that preserves your product quality
When it comes to preserved products, sealed packaging guarantees the consumer the best product quality, both visually and in terms of taste and health. It also protects against fatal bacteria.
"The most important property of food packaging is imperviousness. This depends on two aspects; the first is the barrier properties of the material, the second is the imperviousness of the closure", tells Jacob Stokholm, MSc, Laboratory Manager.
Metal preserves product quality
Metal guarantees an impenetrable barrier to oxygen, odour, light and evaporation that prevents the content from decomposing and thus the quality of the food being impaired. If oxygen gets into the product, the fat content will go rancid and have a negative effect on a number of quality aspects:
- poorer taste
- poorer consistency
- less inviting appearance
Impervious closure protects health
However, it is the closure of the packaging that determines whether bacteria are allowed to penetrate the product after sterilisation (i.e. autoclaving). The closure must, therefore, be completely impervious and it must be able to maintain this imperviousness throughout the life time of the product, for example during heat treatment in the production process, during transportation and during storage at the wholesaler, retailer and end user.
Metal cans offer the opportunity of closure with a double seeming. In addition to the barrier properties of the metal, the double seeming contributes to the high safety of the metal packaging.