Flexible packaging guarantees a more competitive edge for food and beverage manufactures

Flexible is the future of packaging. Internationally, annual growth in pouches is 15-20% as this market is driven by convenience, single serve and refills. The trend toward flexible packaging includes the move towards single-portion packs and refill pouches, which are both affordable and convenient. Easy storage, re-sealbility and easy opening are added key convenience drivers. The choices in flexible packaging are endless.

A wide range of films and filling machines, caps and closures offer more opportunity for differentiation. Previously, food and beverage manufacturers were limited to labeling food cans and glass containers or designing bold graphics for liquid cartons and yoghurt tubs. Now, brands come to life through a multi-faceted experience that involves shape, size and colour, while having the flexibility to incorporate value-added features (such as being microwaveable and/or re-sealable).

These developments are aligned with modern lifestyle trends to eat on-the-go and control portions. The first seven-layer co-ex film extruder in sub-Saharan Africa Print Send to Friend 0 Comments With global markets demanding specialty films and an increased shelf-life for products, there has been a trend towards packaging companies converting from three-layer extruders to produce stronger and more functional film. While trends are towards high barrier films, five-layer machines cannot do laminates and high barrier films at the same time.

To resolve this problem, Nampak Flexible recently invested in a Windmöller & Hölscher co-ex film extruder - the first seven-layer co-ex in sub-Saharan Africa and the most advanced machine of its kind in Africa. Untill recently all seven-layer packaging for meat and cheese had to be imported. This co-ex manufactures to world-class standards on high barrier films, that are more environmentally friendly, and produces at a rate of 550kgs per hour with an exceptionally high precision of gauge control. The combination and use of various substrates prevents any ingress of moisture and oxygen, which can increase the shelf life of the product from 2-3 days to up to 6 weeks, depending on several variables. This is hugely beneficial in African countries where refrigeration is an issue.

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