AIP WSLETTaipack.com.au/wp-content/uploads/AIP_JUN2015small.pdf · REVISED COURSE AIP/SPE TECHNICAL DINNER When: Thursday 6th of August Where: Oatlands Golf Course Club House Speakers

AIP National Office 34 Lawson Street Oxley QLD 4075 Australia +61 7 3278 4490 +61 7 3009 9916 [email protected] www.aipack.com.au

AIP NEWSLETTERJoin the AIP on

1

JUNE 2015

In an industry-first the Australian Institute of Packaging (AIP) is pleased to announce the launch of the first Packaging & Processing Salary and Education Survey designed to better understand the individuals who

make up the food, beverage, manufacturing and packaging industries in Australasia. The 2015 Packaging & Processing Salary Survey is not just about salaries; it asks for opinions on the economy and how it impacts a person’s career; how individuals feel about how their job has evolved (or not) during the past 12 months; if they feel secure in their position; and information about education and training status of the industry.

The AIP will provide a summary report to their members, industry bodies who collaborate on the report and the wider industry. Each industry member has the opportunity to understand the industry better and how they fare in terms of salaries, conditions, training and education. The AIP would encourage all packaging industry members to participate. The more people that are involved the better the outcome for all. The survey is confidential and respondents will not be asked for personal or company details.

The AIP invites everyone to complete the survey to allow the Institute to better understand the current state of our industry. Start Survey - click the link: http://aipacksurvey.creatop.com.au/Survey.cfm?SurveyID=42

NEW MEMBERSThe AIP would like to welcome the following new Members...

Jefferson Diniz Member VICChristina Gebert Associate VICShane Gough Member NSWNorwind Khor Member VICDavid McGarity Member VICAndrea L Steen Associate NSWSimon Tassone Member VICPaul Timbrell Associate NSWLiza Vernalls Member NSW

STATE

AIP PARTNERS

Find out how your company can become a partner of the AIP by emailing [email protected]

AIP LAUNCH INDUSTRY-FIRST AUSTRALASIAN PACKAGING & PROCESSING SALARY SURVEY

http://aipack.com.au/industry-links/industry-collaboration/

http://au.linkedin.com/groups?gid=2077547

AIP NEWSLETTER JUNE 20152

DON’T MISS OUT ON THE LATEST AIP ACTIVITIES FOR 2015ALL MEMBERS ARE INVITED TO ATTEND ANY EVENTS ACROSS AUSTRALIA & NEW ZEALANDTo register to attend any of the events simply email [email protected] or visit the events page on www.aipack.com.au

Andrew Readman Trainer & Assessor – Printing & Graphic Arts, Spectra TrainingHave you ever gone to a press approval and struggled to make the printer understand what you wanted? Do you want a basic understanding of what problems you are likely to encounter with each print process?

Pierre Pienaar MSc, FAIP, CPP This Food Safety-Packaging Standards & Regulations half-day training course will help suppliers and packaging businesses as well as retailers become fully familiar with the requirements of the Standard.

Attendees can expect to take away a clear understanding of the importance of knowing, understanding and being able to applying the Standards and Regulations effectively and correctly. It will help them apply what they have learned to their own production and distribution situation - saving waste, improving delivery and increasing profits.

The Winson Group is the holding company of Signet and insignia. Signet is one of Australia’s leading manufacturers and distributors of packaging materials, safety supplies and industrial marking products. insignia supplies and manufactures labelling and coding solutions for primary products and outer cases.

When: Friday the 19th of JuneWhere: Viewpoint Centre, St KildaTime: 10.00 amPresenter:

What:

When: Wednesday the 22nd of JulyWhere: Oatlands Golf Course Club HouseTime: 10.00 amPresenter:What:

WINSON GROUP SITE VISIT

REVISED COURSE

AIP/SPE TECHNICAL DINNER

When: Thursday 6th of AugustWhere: Oatlands Golf Course Club HouseSpeakers: Marlene Cronje-Vermeulen MAIP

Packaging TechnologistDiageo Australia Innovative Packaging Developments From Diageo Australia

Jackie Smiles MAIPEnvironment and Sustainability ManagerBlackmores LtdPresenting the new Blackmores Amber Bulk packs and describing the journey from concept through to commercialisation along with all the considerations and testing they carried out.

VIC

QLD

NSW

NSW

When: Thursday the 18th of JuneWhere: Winson GroupTime: 9.00 amWhat:

FOOD LABELLING, REGULATIONS AND SERIALISATION TECHNICAL DINNER

When: Wednesday 3rd of JuneWhere: Box Hill Golf Club, VICSpeakers: Dean Stockwell

General Manager, Food Standards Australia New ZealandThe importance of food packaging in food regulation – a new chapter.Gennady VolchekChief Executive Officer, AuthenticateitEstablishing Track & Trace: Serialisation to gain complete traceability and enable authentication.

VIC

INTRODUCTION TO PRINT TECHNOLOGY HALF-DAY TRAINING COURSE

FOOD SAFETY-PACKAGING STANDARDS & REGULATIONS HALF-DAY TRAINING COURSE

Join the AIP on

http://au.linkedin.com/groups?gid=2077547

AIP NEWSLETTER JUNE 2015 3

NSW

DON’T MISS OUT ON THE LATEST AIP ACTIVITIES FOR 2015

ALL MEMBERS ARE INVITED TO ATTEND ANY EVENTS ACROSS AUSTRALIA & NEW ZEALANDTo register to attend any of the events simply email [email protected] or visit the events page on www.aipack.com.au

Thursday 20th & Friday 21st AugustSofitel Hotel Brisbane

2015 Queensland

BUILDING the SUPPLY CHAIN BRAND• ADAPT • BALANCE • CONNECT

More than 5000 delegates from across Australasia have attended the Queensland Supply Chain & Logistics Conference in its 16 year history. Will you be among them in 2015?

When:Where:What:

[email protected] www.qldscc.com

When:Where:What:

Proudly SupportingFriday the 30th of OctoberCarbrook Golf Club This charity golf day has been running now for over twenty years and has seen thousands of dollars raised for many charities.

AIP/SCLAA ANNUAL CHARITY GOLF DAY

FOODBANK CHRISTMAS HAMPER PACKING DAY

When:Where:What:

Friday the 4th of DecemberOfficers Mess, Victoria BarracksMembers spend the day packing Foodbank Hampers to distribute to those in need at Christmas; many of whom are without employment, families with young children and living on the poverty line.

QLD QLD

QLD

Expert advice, quality assembly and fulfilment to make your product stand out!

Good things come in great packages!

• Custom Packaging• Gift Packs• Presentation Packaging• Barcodes and Labelling

• Point of Sale• Product Assembly• Fulfilment and Distribution

CUSTOMISED PACKAGING, PRINT AND PRODUCT FULFILMENT

www.xpadite.com.au Find out more: 61 2 9653 9127 [email protected] www.xpadite.com.au


Pack a Pallet is an app developed for the FMCG, box-making and other industries to quickly and easily optimise a pallet load of cartons or boxes. Suited to shipping pallet sizes of 1165mm x 1165mm, 1200mm x 1000mm and 48 inch x 40 inch, the app makes it possible to resolve an incorrect

pallet pattern or improve on an existing pattern using your phone or other portable device. It is compatible with iPhone, iPad, and iPod touch.

All you need to do is enter the outside dimensions of your pack, height x length x width, then enter the maximum height for the load, including the pallet. Then hit ‘next’, and at least one option for the pallet pack will be shown. Select the 2D model for the layout on the pallet, or the 3D model to show the bottom layer on the pallet. This model can be rotated for best effect. The results provide Universal pallet patterns and will identify the number of packs on the pallet as well as the number high. The approximate pallet deck fill percentage is shown also. You are then able to select ‘PDF’ to display a printable PDF file of the chosen solution, which can be emailed and saved.

Pack a Pallet is simple to use and supported by experienced technicians from the box packaging industry. Visit https://www.aussiepacknship.com.au for PC and other versions of higher capability. For the Pack a Pallet app that suits your iPhone, iPad, and iPod touch, go to https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewSoftware?id=735917888&mt=8.

Note: Maximum box size is 610mm (24 inch) Length x 460mm (18 inch) Width and the minimum size box is 200mm (8 inch) length x 150mm (6 inch) width. The app only provides pallet patterns that are within the length and width confines of the pallet. The results provide Universal pallet patterns and will identify the number of packs on the pallet as well as the number high. The approximate pallet deck fill percentage is shown also. You are then able to select ‘PDF’ to display a printable PDF file of the chosen solution, which can be emailed and saved.

PACK A PALLET PACKS REAL APPEAL

Q: WHY DID YOU JOIN THE AIP? WHAT BENEFITS DO YOU BELIEVE THE AIP OFFERS ALL THEIR MEMBERS? Joining the AIP will assist me to gain knowledge in my career whilst developing networking and up-to-date packaging processes/materials. To be part of this great Institute from my perspective, will advance my knowledge on a ad-hoc basis with content provided in the newsletter, training and workshops. This will support furthering my career development within the packaging sector and delivering opportunities of success to Assa Abloy Australia.

Q: HOW LONG HAVE YOU BEEN IN THE INDUSTRY? WHAT ARE YOUR AREAS OF EXPERTISE? I have been with the industry for the past 10 years throughout the cosmetics, pharmaceutical, automotive and hardware industries. Some of my experiences and expertise are in manufacturing processes locally and overseas (injection, blow moulding, vacuum forming and printing) and model design and analysis via SolidWorks and AutoCAD.

Q: WHAT IS YOUR CURRENT JOB ROLE AND WHAT ARE YOUR RESPONSIBILITIES? Today I am the packaging engineer for Assa Abloy Australia; we are the global leader in door opening solutions. My responsibilities are design and implementation of new packaging, managing the Australian Packaging covenant and ensuring the entire packaging material chain is up-to-date with our guidelines, and also supporting development of new packaging, supply chain and marketing strategies.

AIP WELCOMES NEW MEMBER FROM ASSA ABLOY

Jefferson Diniz MAIPPackaging EngineerAssa Abloy Australia

THIS ARTICLE WAS REPRODUCED WITH PERMISSION FROM PKN PACKAGING NEWS


PACKAGING AND PROCESS TECHNOLOGIST (12 MONTH CONTRACT)

POSITION VACANT

• Huntingwood location• Great entry point into a global market leader• 12 month fixed term contract

As supply business people in Diageo, we are proud to lead the future of some of the world’s most famous and admired brands. Brands built by entrepreneurs and philanthropists; true visionaries whose values we must honour and sustain. We stand on the shoulders of these giants.

We are the world’s largest premium drinks business, with an unrivalled collection of brands including Smirnoff® Vodka, Johnnie Walker® Scotch, Tanqueray® Gin and Baileys® Irish Cream Liqueur. Operating from eight locations, Diageo Australia is the leading spirits and ready-to-drink (RTD) company with iconic local brands including Bundaberg® Rum and UDL®.

We recruit the best people; we inspire and nurture them into the giants of tomorrow. We are looking for amazing talent - people bursting with real energy and flair. Amazing talent for us looks like thought leaders, creators, individuals with a core essence of magnetism that inspires contagious passion. You are winners by nature and expect the same from people around you. You are the future leaders of Diageo.

We are now looking to recruit a Packaging and Process Technologist on a 12 month contract playing a key role within our commercialisation team. This position ensures all packaging related elements of Innovation and Product changes are executed with a high level of efficiency and ‘packaging excellence.’ You will specifically develop, validate and implement new and changed packaging for products, including management of material specifications, die-lines and material quality; support the innovation process with operational support for the commercialisation of Innovation led projects and actively work with procurement team to identify packaging cost savings and efficiencies.

To be successful in this role you will have strong experience within package development coupled with excellent project management and commercialisation skills. In addition you will understand key packaging categories with the ability to engage and build superior relationships across a variety of stakeholders.

Diageo will help unlock your individual genius and do the best work of your life. It won’t be easy; you will be challenged, tested and stretched but always deeply fulfilled. Are you prepared to take risks in the pursuit of greatness? Do you hold yourself to the highest standards with real accountability for results? Would you treat the business as if it is truly your own – because you want your legacy to be worthy of that of our founders? Then, let’s talk.

INTERESTED? PLEASE APPLY BY CLICKING THIS LINK

The categories include: • Food• Beverage

• Health & Beauty• Household & O�ce

• Industrial & Supply Chain• Seasonal & Promotional

2015AUSTRALIAN PACKAGING DESIGNAWARDS

www.pcaawards.com.au/apda

CALL FOR ENTRIES

Registrations close Wednesday 29 July

We are on the hunt for creative, imaginative & innovative packaging designs!

http://aipack.com.au/careers/


Owning It: A Creative’s Guide to Copyright, Contracts and the Law is a 560-page full-colour hard cover book written by renowned Melbourne intellectual property lawyer Sharon Givoni. The book aims to demystify copyright, contracts

and intellectual property law for Australians working in creative industries and running their own businesses. Comprising expert insight and explanation of intellectual property law in ‘plain English’, Owning It drives home key legal concepts through enlightening and entertaining real-life case studies.

The book also contains user-friendly flowcharts and tables that simplify legal terms, processes and procedures that creatives regularly encounter. The book aims to point Australians in the creative sector in the right direction regarding: the protection of their designs, trade marks, copyright, reputation, confidential information and other intellectual property (IP); how to reduce the risk of inadvertently infringing someone else’s rights; contract basics; licensing; how the law applies online and to certain aspects of social media; how to better achieve positive legal outcomes and much more.

OWNING IT: A CREATIVE’S GUIDE TO COPYRIGHT, CONTRACTS AND THE LAWNOW AVAILABLE THROUGH THE AIP

AIP Members $60 Inc GST + P&H Non-Members $75 Inc GST + P&H

CLICK HERE FOR THE ORDER FORM

http://aipack.com.au/education/packaging-text-books/


AIP ANNOUNCES INAUGURAL CERTIFIED PACKAGING PROFESSIONAL FOR AUSTRALASIA

Following the recent launch of the Certified Packaging Professional designation in Australasia the Australian Institute of Packaging (AIP) is pleased to advise that the inaugural recipient of the CPP designation is

Pierre Pienaar.

“As the inaugural recipient to attain the CPP designation in Australasia I am thrilled to be a part of the newly-formed partnership between the AIP and the IoPP. To date, there are about 2,000 packaging professionals worldwide that have attained the CPP designation and I am really looking forward to seeing other packaging technologists across Australasia join the program,” Mr Pienaar FAIP,CPP said.

“What I like about the CPP program is that it helps the international packaging fraternity to better understand the level of knowledge and expertise that you truly have in the packaging field. The CPP designation is also based on current skills and expertise, as each candidate requires recertification every 3 years. The CPP Program ensures that candidates are regularly keeping abreast of current packaging trends, innovations and knowledge and the program ensures that packaging technologists are the same level playing field globally,”

“I personally believe that attaining the CPP designation is an excellent investment in my professional development and a commitment to excellence in the global packaging profession. I would like to encourage all those that seek to make packaging their profession and who wish to be recognised in a vibrant and ever-changing industry to seek this internationally accepted packaging designation. Being able to have the CPP program now available in Australasia allows packaging professionals the opportunity to join recognised packaging experts from around the world with the industry’s leading professional designation.” he said.

Using the CPP program to assess and evaluate one’s professional competency validates you as internationally proficient as a packaging professional, a cut above your peers.

The CPP designation will become the leading mark of excellence internationally and a must-have recognition of industry proficiency and achievement for packaging professionals.

MAKE HISTORY BY BEING ONE OF THE FIRST CERTIFIED PACKAGING PROFESSIONALS (CPP®) IN AUSTRALASIA.

For complete details and requirements on the CPP program, email [email protected]


NEW MASTERS DEGREE IN COLLABORATION WITH THE AIP & FOOD AND PACKAGING INDUSTRY

The University of Melbourne’s Faculty of Veterinary and Agricultural Sciences has worked with the food and packaging industries to create a new Masters degree to drive innovation in these sectors.

The Master of Food and Packaging Innovation combines food science, packaging and product design with business skills like project management and entrepreneurship. Food, confectionary and beverage manufacturer Mondelēz International identified this as an area that was underserved in tertiary education, and selected the University to create a Masters-level degree in 2013.

A cross-disciplinary team of University staff worked with industry advisers and research groups to design a degree that filled this gap. Partners include Mondelēz International, Simplot Australia, Dairy Innovation Australia, the Food Innovation Centre and the Australian Institute of Packaging, which will assist with the delivery of packaging subjects.

The University’s Carlton Connect group will continue to engage industry partners on research and development opportunities across the wider University under the leadership of Professor Frank Dunshea, Chair of Agriculture.

Professor Glyn Davis, Vice-Chancellor of the University of Melbourne, said the degree represents continuing University engagement with industry through teaching and research.

“The Master of Food and Packaging Innovation is a specially exciting initiative for the University, because it helps us tackle a number of critical needs – for new answers in global demand for food, for industry ready graduates across every sector, and for closer collaboration between universities and those on the front line of industry, such as many represented here today.”

“We are confident it will both promote innovation and bring about stronger engagement between the tertiary sector and the food and packaging industries.”

Professor Davis said the University’s ongoing projects indicate its continuing commitment to working with industry. These include its partnership with Mondelēz International on the Australian Research Council (ARC) Industrial Transformation Research Hub ‘Unlocking the Food Value Chain’ and the ARC ‘Dairy Innovation’ Hub undertaking dairy science and engineering research.

“This major partnership effort is a credit to Mondelēz, and on the University’s side highlight a strong belief in industry-relevant research, in collaborative partnering with industry and the preparation of graduates who are ready to lead the way, with industry and in industry.”

Amanda Banfield, Mondelēz International Managing Director ANZ for Australia and New Zealand, said it is important for large companies to invest in a training and development pipeline to sustain and grow their business.

“While we have been investing internally to make sure that we have the best capability possible, we recognise that we can greatly benefit ourselves and the industry if we’re able to reach out and perform a role in building industry capability,” Ms Banfield said.

“This program has really been tailored to broad industry needs and it has been built in collaboration with the industry. It has had input from Mondelēz, along with many of our competitors, industry bodies and associations. This means we can be confident that this is a program that will cater to industry needs and be a great example of industry working together to set up our future.”


Ms Banfield said she expects graduates will be in high demand.

“It’s a globally-relevant qualification that spans the entire R&D pipeline, from concept, right through to production. We see it addressing a major skills gap within the industry.”

Professor Ken Hinchcliff, Dean of the Faculty of Veterinary and Agricultural Sciences, said the food and beverage sector requires innovative product designers, able to examine and redesign processes to create healthier and better-tasting foods.

“Australian agribusiness will be increasingly focussed on exports to Asia over coming decades,” Professor Hinchcliff said.

“The fast-moving consumer goods sector is driven by innovation. It requires creative thinkers, who can take a critical view of processes and products and improve these to create new goods that surprise and excite consumers.”

“They must be food science experts, who can design a product and package that can take a long journey and arrive safely at the other end looking and tasting as good as the day it was made.”

“Graduates of this degree will help to develop goods that will appeal to customers in Australia and overseas as well as contributing to innovative packaging design and food safety.”

The University of Melbourne will make a number of $25,000 bursaries available for high-achieving students.

For more information about the Master course please contact

[email protected]

4 COMMENT EDITOR www.packagingnews.com.au May-June 2015

Minding the skills gap

INNOVATION is the lifeblood of industry growth, especially in the fast moving food in-dustry — this is not news. Australia wants to export its food and beverage innova-tion in the form of packaged goods to Asia, where there's a growing demand for Austra-lian wares among the in-creasingly affluent, brand-and-health conscious Asian middle class. This is not news either. Nor is the fact that there's a major skills gap in the area of food, beverage and packaging innovation in this country.

But we do have some news — some very good news: food giant Mon-delez International, the University of Melbourne and the packaging indus-try's leading educational body, the Australian Institute of Packaging (AIP), have teamed up to develop a Masters of Food and Packaging Inno-vation post-graduate qualification, which will make huge strides in closing the skills gap.

Launched in April, the program is offered over two full-time years (or four part-time). It covers food science, entrepreneurship and in-novation in product and packaging design at an advanced level (read more about it at www.packaging-news.com.au).

Mondelez, recognising the crucial role packaging plays in the success of food product innovation, ap-proached the AIP to coordinate the Food Packaging Materials and Pro-cesses and the Food Packaging De-sign subjects for the program.

These are both industry-based units which will see specialised and skilled industry experts teach these subjects — something the AIP is well-versed at providing. At a time when many associations are evaluat-

ing their relevance, this institute, to my mind, is providing the most valu-able service to our industry — edu-cation and training across a diverse and accessible range of courses and programs to promote professional development at all skill levels.

In the case of the Masters program, the result will be a course that har-nesses the industry’s finest talent to develop essential, creative thinking skills to drive new product develop-ment. As Prof Ken Hinchcliff, Dean of the Faculty of Veterinary and Ag-ricultural Sciences at University of Melbourne said at the launch, “this sector requires creative thinkers who can take a critical view of pro-cesses and products, and use this to create new products that will sur-prise and excite consumers”.

For Mondelez, this is about build-ing capability to sustain competi-tiveness long term. Mondelez Inter-national Australia and New Zealand MD Amanda Banfield told PKN: “In-novation, for us, is really one of the most important growth levers that we have. We see [this degree] ad-dressing a rather major skills gap within the industry. It’s absolutely about finding a talent pipeline and ways to stimulate innovation all the way through the supply chain.”

It’s clear that as an industry we do mind the gap and we’re taking steps to close it. The real skill will lie in doing it fast enough.

MANAGING EDITOR Lindy Hughson (02) 9213 8239 [email protected]

CONTRIBUTING EDITOR Candide McDonald [email protected]

NATIONAL SALES MANAGER Carol Ewing 0419 109 414 Fax: (03) 9773 8825 [email protected]

ADVERTISING PRODUCTION Dan Lal (02) 9213 8216 [email protected]

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All mail to: GPO Box 606 Sydney 2001.

It’s absolutely about finding a talent pipeline and ways to stimulate innovation all the

way through the supply chain. Lindy Hughson – Managing Editor


NEW MASTERS DEGREE IN COLLABORATION WITH THE AIP & FOOD AND PACKAGING INDUSTRY


CHEMICAL MIGRATION, FOOD PACKAGING AND THE CODE

FSANZ is in the process of reviewing the Food Standards Code in relation to chemical migration from packaging into food, but what does this mean for food manufacturers? It is an offence to sell food packaging

or handling materials that are unsafe or will make food unsafe, but the Code does not yet comprehensively pin down at what level or exposure certain chemicals will become unsafe when used in packaging.

THE CODE – AS IT STANDS Food businesses must comply with requirements in the Australia New Zealand Food Standards Code. Currently, there are four main areas of the code which cover chemical migration currently in force.

STANDARD 1.4.3 – ARTICLES AND MATERIALS IN CONTACT WITH FOOD This standard specifies that any material in contact with food, including packaging material, must not cause bodily harm, distress or discomfort. But it does not specify materials that can be used in the manufacture of food packaging materials or the method of manufacture.

STANDARD 1.4.1 – CONTAMINANTS AND NATURAL TOXICANTS The standard includes maximum levels (MLs) for a few chemicals associated with migration from packaging, but is in no way exhaustive. It covers the real nasties, including vinyl chloride, tin, acrylonitrile (a genotoxic carcinogen) and other potential contaminants such as polychlorinated biphenyls.

STANDARD 3.2.2 – FOOD SAFETY PRACTICES AND GENERAL REQUIREMENTS. This Australia-only standard details requirements on food businesses to only use packaging material that is fit for its intended use; only use material that is not likely to cause food contamination; and ensure that there is no likelihood that the food may become contaminated during the packaging process. The code needs work, and they’re getting there. But in the meantime, what should manufacturers do? Dr Barbara Butow, a senior scientist at Food Standards Australia New Zealand, says manufacturers can look to EU and US regulations, which are more comprehensive than Australia’s current standards.

EU OR US CODES – HOW ARE THE TWO DIFFERENT? The EU requirements regulate migration limits and migration into food, whereas the US requirements are around the packaging itself. “The USFDA requirements are incredibly detailed around what you can use your packaging for and under what conditions, so temperatures and times and for what materials,” Butow says. “So the outcome is the same, as I understand it, but the way that you get there is slightly different. I think the EU regulations appeal to a lot of companies because it’s a level that can be measured, whereas the US regulations, they’ve got a database of Cumulative Exposure Data Intake (CEDI), which is around the exposure to the chemical from the packaging.”

Butow says manufacturers can help ensure their product is safe by going back to their suppliers for assurance. “I think they need to be aware what the packaging material is, what potential chemicals could migrate from there and under what conditions. If it’s a material that’s going to be stored for a long time, is it greater potential for migration or leakage of chemicals.

“They need to look at how’s it going to be stored and what food is the packaging going to be used for. All those things are good manufacturing practice. If it’s following GMP, then you can look at some of the iso standards. If people are concerned about mineral oils leaking from cardboards then maybe put a barrier in, although some people say the barrier might not be adequate.

“So there are codes of practice out there which describe all these things and then there’s a code of practice for printing inks, the EuPIA code of practice.” Butow says that while food manufacturers can access international regulations, they’re not easy to navigate. [International regulations] are not a one stop shop and certainly the code of federal regulation in the US, you have to go through layers upon layers to get down to the chemical that you’re interested in to get the actual requirement. It is there, but not the risk assessment behind it.”

IS IT SAFE? Butow says that while consumers might not assume there’s regulation on absolutely everything, they “just expect packaging to be safe. It’s only when there’s something on the news and again it tends to have a bit of an imported food bend to it than people’s ears prick up. We really welcome input from industry, it’s just a call for information, a call for participation,” Butow says. “So if and when we go down the track of adding a bit of regulation, or touching up the standard, at least we’ll know who to approach for input.”

Dr Barbara Butow presented at the 2015 National Technical Forums.

THIS ARTICLE WAS REPRODUCED WITH PERMISSION FROM FOOD MAGAZINE


ARE YOU INTERESTED IN ATTAINING THE INTERNATIONALLY RECOGNISED AND HIGHLY-VALUED CERTIFIED PACKAGING PROFESSIONAL (CPP)® CREDENTIAL?

[email protected] OR PH: +61 7 3278 4490

TECH SPEAK www.packagingnews.com.au May-June 2015

WITH all products there is a packaging design and devel-opment cycle that starts with an idea and eventually, if the idea warrants the investment, it becomes marketable. The two stand-out innovations discussed are at different

stages of design and development before they will reach the hands of consumers.

1 XO RESEALABLE CAN ENDChris Smith, GM Sales, Marketing &

Strategy at Orora Beverage, presented the XO resealable can end, one of the most ad-vanced resealable can ends available in the world. He advised delegates that Orora Beverage is currently looking for suitable beverages for the innovation and several companies are running trials locally and globally right now.

So what is the XO resealable can end?The XO can end has a sliding plastic re-

sealable feature that offers product differen-tiation and the ability to re-close a beverage

can. The question is, which company will see the merit in adopting the XO end first?

The option to reseal makes a beverage can with the XO end leak-proof between drinks. This allows the consumer to take their time to finish their drink because they no longer have an open container that can spill. The XO end also offers product security against drink spiking or any unwanted pest entry.

Tamper evidence is provided by a small plastic strip and the plastic slider can be made in a range of colours or embossed to tie in with branding. The end can be ap-plied by current equipment with very little modification and does little to affect the recyclability of the aluminium can be-cause the plastic is separated as part of most modern recycling processes.

The shelf life of carbonated products us-ing XO is currently six months, while fu-ture versions available next year are aim-ing at 12-18 months shelf life.

XO can end development is ongoing and a new improved version will become avail-able early next year, but early adopters will

certainly have a point of difference which could be used to enhance brand awareness and loyalty. Samples handed out on the day allowed attendees to try the feature themselves (pictured left) leading to an ap-preciation of the technical hurdles this de-velopment has overcome.

2 LIQUIFORM When I saw the announcement of the

Liquiform process in various technical journals in late 2014, I was impressed by the proposed step change and the potential it offered. The idea of using the end prod-uct contents (e.g. beverage, detergent, food) as the means to ‘form’ (previously called ‘blow’) a bottle certainly can simplify the multiple steps of bottle blowing and fill-ing, and is intuitive enough to make you ask why hadn’t it been thought of before?

Then you start to think about the differ-ent characteristics of liquid products, how products would react at the temperature needed to stretch blow mould PET or poly-olefins and the current focus on chemical leaching potential and you start to get an appreciation of the technical hurdles that Amcor, and their partners, Sidel, Yoshino and Nestle have had to address and re-search as part of the process development.

Richard Smith FAIP, GM Technical De-velopment, Amcor Flexibles Asia Pacific, explained the technology is still in the de-velopment stage with commercial produc-tion predicted to be some three years in the future and broad adoption across the in-dustry to follow after that time.

If my reading of the situation is correct, it would appear that the LiquiForm team will be looking for equipment manufacturers willing to partner or take up licences to fur-ther develop and tailor the process for spe-cific applications. To date, testing has shown that a wide range of beverage and non-bever-age liquid products can adopt this technolo-gy. The process will certainly have signifi-cant energy savings and reduced equipment maintenance and operating labour costs.

XO and Liquiform were just two of the many innovations presented. We look for-ward to seeing some of these innovations in store in the not-too-distant-future. ■

At the recent National Technical Forums held in conjunction with AUSPACK, two innovations stood out for their remarkable design capabilities, writes Llewelyn Stephens FAIP.

10

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Stand up and be counted

SETTING the context for his presenta-tion Driving Growth Through Pack-aging Innovation, Euromonitor's se-nior research analyst Daniel Grimsey noted that market saturation has led to the development of functional packaging solutions as a way to help consumers ease their increasingly fast-tracked, active lives. Conve-nience is therefore a key driver of in-novation, and this doesn't only play out in easy-to-use, on-the-go- solu-tions, it also translates into making it easy for people to control calorie intake, so feeding the rise in portion control packs. (Australia’s fastest growing pack sizes are 50-100g and 100-300g.)

Looking at the annual unit growth in food and beverage packaging consump-tion (not production) in Australia, he not-ed that there is a severe slowing of growth in food packaging.

"Although beverage packaging appears to trend slightly upwards, there is still only one per cent of growth at the best of times," he said.

There are some high perfomers, however."[Globally] stand-up pouches are among

the five pack types which are forecast to grow fastest over the 2012-2017 period," said Grimsey. "Their versatility allows them to offer safety in baby food, convey portability and value in confectionery, al-low microwavability in rice, and to stand out in bakery products.

“In Australia, the fastest growing pack types are stand-up pouches at 55 per cent compound annual growth each

year, over the last five years,” he saidHe cited local and overseas cases across

a wide range of food categories — from gherkins to coffee to babyfood — of the growing penetration of pouches. As one example, the Kellogg's Snack Attack por-tion control pouch encourages on-the-go consumption, increases consumption oc-casions, and differentiates the product on-shelf from the standard cereal packaging.

One of the most prominent pack formats to be used for snacking on the move is the plas-tic pouch fitted with a zip/press closure. It allows the packaging to be opened and re-closed any time, minimises mess and maxi-mises product freshness, and is most notable in “bite sized” chocolate confectionery.

In a category like soup, where consump-tion is flat around the world [recording vol-ume growth of less than one per cent glob-ally in 2013] the pouch has the potential to reinvigorate the category because of its mi-crowaveability, an advantage over the tra-ditional metal can format.

"Stand-up pouches were also the fastest growing pack-type in

beverages, with a compound annual growth rate of 61 per cent over the last five years, and for similar reasons to their pop-ularity in food packaging. This is however, starting from a lower base,” Grimsey said, noting that in the world of Euromonitor definitions, milk is a food, not a beverage.

“In alcoholic drinks packaging, stand-up pouches still play a very minor role global-ly,” he said. "Yet the pack type has proved that it can carve itself a niche in certain growth areas in what is a rather hermetic industry, by offering not only pack func-tionality but also a modern brand image."

Pouches have certainly proven their ver-satility and their growth is set to continue. Meanwhile, HDPE bottles are the second fastest growing pack type in beverage packaging, driven by their use for RTD iced coffee, and the same goes for brick liq-uid cartons thanks to the massive penetra-tion of Up&Go liquid breakfasts. But the packaging format to watch, Grimsey con-cluded, in both the food and beverage cat-egories is the shaped liquid carton. ■

In Australia, stand-up pouches are the fastest growing pack format.

Is there anything pouches can't do? The answer is almost nothing, judging by some of the examples of innovative pouch packaging from around the world presented by Euromonitor's Daniel Grimsey at the AIP National Technical Forums that ran alongside AUSPACK in March.

May-June 2015 www.packagingnews.com.au INDUSTRY INSIGHT



PACKAGING

Controlling food losses through better packagingVarious packaging technologies can help food handlers remain competitive by reducing spoilage and delivering consistent, quality products, Pierre Pienaar writes.

Those involved in food and beverage packaging know well that consumers and brand owners are both demanding less food losses and increased shelf life

from products. The modern food industry has developed and expanded because of its ability to deliver a wide variety of high quality food products to consumers on a nationwide and worldwide basis. This feat has been accomplished by building stability into the products through processing, packaging, and additives that enable foods to remain fresh and wholesome throughout the distribution process.

The terms active packaging and smart packaging refer to packaging systems used with foods, pharmaceu-ticals, and several other types of products. They help extend shelf life, monitor freshness, display information on quality, improve safety, and improve convenience.

More recently this has been updated to include intel-ligent functions (sensing, detecting, recording, tracing, communicating and applying scientific logic) in order to extend shelf life, enhance safety, improve quality, provide information and warn about possible issues.

There is a commercial need to allow products to stay fresh on a retailer’s shelf for longer. This extension of shelf life is aimed at slowing down the deterioration of the product using a range of processes. Each of the processes is interdependent on packaging to preserve the product in a suspended state.

The principal mechanisms involved in the deteriora-tion of processed foods are:1. Microbiological spoilage sometimes accompanied by

pathogen or germ development.2. Chemical and enzymatic activity causing the break-

down of colour, odour, flavour, and texture changes.3. Moisture or other vapour migration which produces

changes in texture, water activity and flavour.Therefore to enhance shelf life the focus ought to be on:

• Reducing microbial activity • Increasing the acidity• Addition of additives• Reducing water activity• Modified-atmosphere packaging (Modify the imme-

diate environment) Initially extending the shelf life of products was

an issue for the supply chain, but it is now a consumer concern as freshness coupled with sustainable packaging has become an important buying factor.

Consumer demands for convenience have created new innovations in the food product development and packag-ing industries. The widespread desire for products to use in the microwave oven has added further to the effort. Consumers are demanding more sustainable packag-

ing solutions that also perform shelf life-extensions, whilst brand owners understand the commercial advantages that active packaging technology can deliver to their products.

In the supply chain, more research and develop-ment work is being done on oxygen scavengers, moisture absorbers and barrier films that will enhance the shelf life of products. Consumers want packaging that keeps products clean, ready for eating, with a longer shelf life, product security and value for money. This remains a big ask, but if success is to be achieved, pack-aging technologists need to rise to these demands.

Active PackagingThere is a range of active packaging techniques which are available; the broad categories are:• Absorbers/removers: added to enclosed packaging to

assist in removing or decreasing the level of oxygen in the package, also called oxygen scavengers.

• Release systems: antimicrobial agents incorporated in the packaging used to prevent micro-organism growth on the food.

• Self-heating/cooling: exothermic chemical reac-tion to generate heat and an endothermic reaction to create cooling.

• Selective permeation: modifying polymer properties to alter the relative permeability of gases.

• Antimicrobial agents: control or inhibit the growth of non-desirable micro-organisms on the food surface.

Smart PackagingIn conjunction with the developments in packaging materi-als, which help to extend and protect shelf life, there is also a complementary group of devices which monitor the products in the packs. These include time temperature indicators and leak and gas indicators, which provide an indication to the consumer of the state or freshness of the product.• Time temperature indicators: operate by physical,

enzymatic or chemical reactions.• Leak or Gas Indicators: show the absence or pres-

ence of gases.• Tracking services: packed goods can be tracked over

the delivery and storage processes.• Freshness Indicators: attached inside the packaging

and are dependent on any inference from temperature history, they signal product quality of the packed food.)

NanotechnologyOne of the fastest growing areas is the application of nanotechnology in packaging materials. As the food

market has expanded to a worldwide marketplace, it is requiring a longer shelf life. New materials incorpo-rating nano-particles have been able to reduce and in some cases eliminate the transmission of oxygen, and in addition have blocked the transmission of moisture from the product.

Packaging today not only has to be multi-functional by meeting design requirements, but with the added pressure towards sustainable packaging, it has to be environmentally friendly in the effort to reduce our carbon footprint.

With the daily challenges of preserving product and minimising losses, growers, packers, shippers and retail-ers of produce now have new packaging options that allow them to dramatically increase shelf life.

Various packaging technologies can help food handlers remain competitive by reducing spoilage and delivering consistent quality products on every ship-ment. Innovations in packaging for extending shelf life will be a key driver over the next few years for manu-facturers. Enhanced technical knowledge and input by packaging technologists and packaging engineers through improved performance qualities of materials will be required to fuel market growth.

Pierre Pienaar is education director at the Australian Institute of Packaging (AIP).

www.aipack.com.au

16 Foodmagazine | Apr/May 2015 | www.foodmag.com.au

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Sealing the deal

FOCUS FORM FILL SEAL www.packagingnews.com.au May-June 2015 May-June 2015 www.packagingnews.com.au FOCUS FORM FILL SEAL 17

WHEN sealing flexible substrates with form fill seal (FFS) filling lines, it's generally un-derstood that suffi-cient heat and pres-sure is required to form these seals. Usu-

ally, it's easy to work out by getting an indication of where the seal set-ting should be and ensuring there is enough pressure to force the layers together. In many cases this will suffice, but if you really want to un-derstand the true benefits of the ma-chine and substrates, and achieve the best seal outcome, there are a few technical basics to consider.

WHAT CAUSES A SEAL?Most sealants are made from a poly-mer and many are polyethylene or

polypropylene based. Polymers are essentially long molecules that look a bit like spaghetti under a micro-scope. With some heat and a little pressure, the polymer molecules will chemically bond together through diffusion. Diffusion causes molecular entanglement and the more entanglement one gets, the stronger the seal.

SEALING VARIABLESThe quality of the seal is determined by three primary variables that re-quire tuning for each machine.

1. Seal temperatureThe sealing bars on FFS machines are heated to a temperature that suits the polymer type and sub-strates being used. These sealing bars (jaws) need to deliver sufficient

and under pressure cause the thin-ning out of the sealant layer.

Sealants like EVA start sealing at about 65-80ºC and are also tem-perature sensitive. Therefore, sealing a laminate at the same temperature setting as LLDPE, de-grades the polymer and reduces the seal performance.

When using a sealant for the first time, always ask the supplier for in-formation on the Seal Initiation Temperature (SIT) and the Heat Seal Threshold (HST). The SIT is the temperature at which point the polymers starts to diffuse and form a bond, whereas the HST is the tem-perature at which point a seal is formed. Both are valuable indica-tions of the seal temperature re-quirement, but bear in mind they are usually tested without any con-tamination in the seal area.

2. PressureThe FFS machine's sealing bars ap-ply pressure against the two surfac-es being sealed. Many believe that a higher pressure means a better seal,

which is not necessarily true. The sealants only need enough pressure for the seal surfaces to make suffi-cient contact to allow polymer dif-fusion, which in most cases is not very much pressure. Optimum seal pressures for FFS machines are be-tween 30 to 40PSI. If the pressure is too low, there may not be sufficient surface contact. Inversely, pressure that is too high will squeeze the polymer out of the seal interface.

3. Dwell timeThe dwell time is the time (in sec-onds) that the seal jaws allow the two sealing interfaces to come to-gether and diffuse. A common error is using the polymer melting tem-perature as the sealing temperature, but these are very different. In many cases a seal can be formed well be-low the melting point with a long dwell time. However, time is money and we want the shortest dwell time, which means a much higher seal temperature is required.

Most FFS machines set the dwell times between 0.5 and two seconds. The dwell time needs to be long enough to allow the heat from the sealing jaw to travel through the laminated layers and heat up the sealant sufficiently for diffusion. Therefore, laminates that are large-ly made up of thick plastic films re-quire longer dwell times than lami-nates that are thin and contain aluminium foil.

Remember that the seal polymer type has a significant influence on the dwell. For example, a high ➤

Higher temperatures change the viscosity of the sealant polymer and under pressure cause the thinning out of the

sealant layer.”

As form fill seal technology becomes more prevalent in the manufacturing environment, Brent du Preez, group innovation and development manager at Stratex, provides some technical guidance on how to maximise your seal performance.

16

heat to the sealant layer to allow molecular diffusion. Usually, there are several layers between the seal layer and the seal jaws that have different levels of thermal conduc-tivity and mass, which the heat needs to pass through to reach the seal layer.

Polymers are poor heat conduc-tors, whereas aluminium foil is an excellent heat conductor. Generally speaking, laminates with foil in them seal better than those without. For example, in one case where a metallised film replaced foil in a laminate, this substitution required sealing temperatures to increase from 170°C to 200ºC to get a ‘like for like’ seal outcome.

Increasing the temperatures of-ten has limitations where the lami-nate can't withstand the higher temperatures. For example, BOPP films can't withstand seal tempera-tures above 160ºC, while many inks don’t have a heat resistance above 200°C. More importantly, higher temperatures change the viscosity of the sealant polymer

PERFORMANCE, simplicity and flexibility are at the heart of the design of the tna robag FXIS, a PE packaging system. The rotary jaw design uses advanced impulse sealing technology to deliver high quality, consistent packaging, with high levels of accuracy. Product waste is reduced due to the optimised product transfer from the multihead scale through to the jaws. Plus, tna’s rotary double flat jaw (RDFJ) configuration doubles the throughput in comparison to the standard single jaw packaging systems that are currently on the market.

The tna robag FXIS 3ci builds on the well-known features of the tna robag 3ci series, such as the simplified film system for effortless film threading, and stainless steel construction for ease of cleaning, while also delivering efficient, reliable PE sealing and bagging. Its polyethylene bags are suitable for numerous packag-ing applications, including fresh or frozen vegetables, salads, ready to eat fruit, and pre-wrapped candies.

The system also offers enhanced ease-of-use as no mechanical adjustments are necessary when changing product or film for a wide range of applications and bag sizes. With a small footprint due to its compact design, the tna robag FXIS 3ci requires minimal floor space to maximise productivity. For increased flexibility, the tna robag FXIS 3ci can be seamlessly integrated with any upstream or down-stream equipment, and works in synergy with tna weighers, metal detectors, date coders and conveyors.

IMPULSE SEALING

INSIGHT

18 Foodmagazine | Apr/May 2015 | www.foodmag.com.au

Getting accredited involves investment and change, but for Hannapak, it was a no-brainer. Jasmine O’Donoghue reports.

Independent carton board packaging manufacturer, Hannapak was recently certified with FSSC 22000 accreditation after a rapid installation of less than four

months.“We were proactive, we had dedicated staff and a

dedicated team putting it in,” says Ben Knight, market-ing manager, Hannapak.

“There’s been a lot of talk about certification for years with different customers, global customers want-ing certification. In years to come we’d need that certifi-cation. We could have waited until then, but we decided to get in early and set the benchmark.

“The writing was on the wall that at some point during the future it would be mandatory, so why not do it on our terms and our timing and use it as our advan-tage and not wait for it to put pressure on the business?”

Knight says certification gives Hannapak an advan-tage with future customers from the FMCG category.

“We’ve got customers in the FMCG business that aren’t even FSSC accredited, and they were quite impressed that we were.”

Hannapak decided to go down the path of FSSC 22000 accreditation as it was one of the most globally recognised.

“There was definitely a level of investment to go down that path and there was a level of change to the factory, the manufacturing facility and the culture of the business,” Knight says.

Investing in changeAs part of certification, Hannapak implemented a number of processes.

“When you come through the facility there is no jewellery allowed and you need covered in shoes. That safety aspect is not just for your safety, but for the safety of the products as well.

“The equipment manufacturing practices is a big component of it as well, so the cleanliness, the wash-in, wash-out of the factory, keeping the factory neat and tidy and other processes.”

Different areas of the facility also had to be rear-ranged or modified.

“A lot of the entry points into the factory we had to either close down or make them entrance points for a washing facility. We had to take a lot of stuff out of the factory, people eating, different types of drinks, café bars, that type of thing, had to come out of the factory. You can drink water in the factory and that’s pretty much it.

“Culturally, people have been working here for a long time and being a community-based employer, we have a high staff retention rate as well. A lot of those people had been here and been set in their ways for a lot of years, so we had to supply them lockers, uniforms, and those facili-ties, the lunch room, so they had places to go.

“That level of investment has been logistical and then there’s training as well, along with the cost of putting that accreditation in and staying accredited,” Knight says.

How does certification work?“It works like this: a consultant will come in and do a gap analysis and you’ll get a list that you need to comply with and they help you through it,” Knight says.

“They’ll come back and say ‘where are you up to with this?’ And work through the process until you get to the final stage where you want to become accredited.

“Then they come through, they do that accreditation process, and there still might be a couple of things to close out. Once those are closed out, you become certified.

“After 12 months you have to be recertified and have an audit conducted of your facility to see if you are still holding those standards that were set on that previous certification. If something lapses, for example, you’ll get a notice what needs to be fixed up, if that’s not fixed up or closed out within a certain period of time, then you lose that certification.”

Further investmentInvestment at Hannapak has stretched beyond certifica-tion, with the company also updating their technology and equipment over the past few years.

The highest level of investment has been in the print-ing and die-cutting process, Knight says.

Hannapak has implemented “the latest high speed printing presses with the latest quality enhancements on there, being the in-process inspection. With the die-cutting, we’ve put high speed die-cutting in with the power registered technology. It allows us to control the process and reduce board, which is not only cost saving but a sustainability piece as well.

Further innovations in the printing process include the in-line foil technology on the printing press.

Hannapak has been able to “convert current custom-ers from traditional methods, to using a modern foil and also customers that were using polyestermetalites substrates. We’ve been converting them over as the in-line foil process, which is able to go through the post-consumer recycle chain.”

“Quality systems is probably where the big focus has been in the last few years so it’s investing in the equipment and investing in the quality systems that go on the equipment, whether it is printing, or die-cutting or gluing, so in-lines, inspections, code readings, in-line sorting, that sort of investment,” Knight says.

“We don’t focus on our competitors, we don’t focus on anything else but what we have at hand, what’s in front of us, but we have an end-game.”

Hannapak is staying tight-lipped about future plans, but Knight says the company is “always planning for the future.

“The next 12-24 months will be ‘watch this space.’“We’ve invested in equipment over the last couple of

years and a lot of that equipment is coming to fruition in processes and how that equipment runs. This year we have taken on some additional work, so this year we will be focussed on our customers, getting that work done and growing their businesses.”

The Hannapak site visit was organised by the Australian Institute of Packaging.Hannapak02 4571 1000www.hannapak.com.au

Packaging Safety: Have you missed the boat?

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Sealing the deal

















sealant layer.”


16







IMPULSE SEALING



Sealing the deal

















sealant layer.”


16







IMPULSE SEALING



Three ofthe best

COMPACT footprint with high-speedoutput are key benefits deliverd byWindmöller & Hölscher's (W&H) To-pas SL FFS bagging line.

The youngest model of the compa-ny's comprehensive machinery port-folio for bagging free-flowing bulksolids, it has an output of more than2600 sacks per hour — making it thefastest FFS system of its kind on themarket, according to W&H.

It is easy to operate, and offers in-creased output and an appealingprice-performance ratio. Large trans-parent safety doors make it easy to ac-cess the inside of the machine andthe new touch-screen user panel is aseasy to navigate as a smartphone.

TOPAS SL's compact constructionsuits both mobile and stationery bag-ging. Rail and wheel platforms allowefficient packaging of a variety ofproducts or batches. Differing bulkdensities, particle sizes and flowproperties of products to be baggedare handled by tailored productfeeding and weighing systems aswell as by the specially adapted de-sign of the drop chute and the fillinghopper, which has an integrated ex-haust that eliminates the accumula-tion of dust. Ionised air preventsdust from contaminating the sealingarea and vibrating feeders and other

product-spe-cific dosingsystems allowthe bagging ofnon-free flowingbulk materials.

TOPAS SL's sealing technolo-gy with digital time adjustment andelectronic temperature control isideal for a wide range of films, andthe integrated Optimisation Wizardhelps it to run at the optimal speed.

The intensified top and bottomseam cooling gives much shorterprocessing cycles, while at the sametime maintaining consistently highstrength of the seams.

A messaging system with instruc-tions, graphics and videos helps op-erators and maintenance workers lo-calise and correct any problems.

THE BVC 260 BAGS MACHINE AWARDRovema, represented by JL Lennard,recently won the German PackagingAward for Best Machine of 2014. Thenewly developed two-axis verticalbagger known as BVC 260, featuringPremium Seal technology, impressedthe jury with its modern design inclosed-tube, frame-free housing. Itwas developed to comply with mod-ern hygiene requirements while fea-turing reproducible functionality andusability with a real-time softwarecontroller. Its Sense & Seal productsampling monitors force-closingmovement subject to the position andresponds to any particle inclusions.

The Premium Seal technologycorresponds to high-quality packag-ing of up to 10-6 helium sealing clo-sures, which is similar to a leakageresistance of <0.01 micron. The re-sult is a seam strength that's in-creased by up to 50 per cent withoutcompromising performance. It offersecology and safety which provesRovema's environmental awarenessand supports customers. Energy-ef-ficient controlled drives, a controlsoftware function, and smoothly

ABOVE: W&H’s Topas SL, the fastestFFS system of its kind.

BELOW LEFT: Rovema’saward-winningBVC 260 vertical bagger.

BELOW RIGHT: The new generationIntegra filingsystem from Haver & Boecker.

FFS technology is developing at a rapid pace. We unpack two fast-moving baggers and a filling system with efficiency that's in a league of its own.

running axes save much applica-tion-oriented energy.

More than 30,000 Rovema packag-ing machines are in use worldwide.The award is the company's tenthpackaging accolade in a row.

A SPEEDY FILLER FOR VARIED WEIGHTSHaver & Boecker's new-generationIntegra filling system, called theISF1, will take centre stage at Ache-ma 2015 in June.

The ISF1 is a packing system forfilling product into tubular filmbags with a free-fall spout, ideal forfilling micro-granulated, granulatedand powder-type products into plas-tic bags with a weight of five to 25kgat speeds up to 2200 bags per hour.

The high-speed system was de-veloped for filling mass bulk prod-ucts and is characterised by its high flexibility, process reliability, mini-mum cleaning requirements and its ease of maintenance. Enclosed and compact, it is designed for filling cement, building products, miner-als, chemical products, food and feed stuffs.

A new maintenance-free full-bag gripper ensures reliable bag han-dling, and automatic speed optimi-sation enables efficient results. A photocell within the material flow measures the flow properties. Using the recorded data, the ma-chine automatically sets the high-est possible speed. Manual adjust-ments are no longer necessary.

The ISF1 has as standard equip-ment a return spillage drawer that makes the machine especially easy to clean. Two large sized doors al-low easy accessibility. Additional diagnostic LEDs allow the operator to see the condition of the system at a glance. ■

19May-June 2015 www.packagingnews.com.au FOCUS FORM FILL SEALFOCUS FORM FILL SEAL www.packagingnews.com.au May-June 2015

ABOVE: Poor (left) and good hot tack.

BELOW: Hot tack filling.

18

performance polymer like an iono-mer copolymer will seal a 100 mi-cron laminate sufficiently with a 0.5 second dwell time, whereas a 100 micron cast PP laminate will require a higher dwell time of about 1 to 1.5 seconds.

On the flip-side, a long dwell time can also have a negative impact on the seal performance, like causing polymer degradation.

OTHER SEAL PERFORMANCE CONSIDERATIONS

1. Hot tack performanceThe hot tack performance of a seal-ant is mostly relevant for vertical FFS (VFFS) filling lines, where the seals can open while the bags or sa-chets are being filled, because the packed content fills the bags while the sealed interfaces are still in the process of cooling and solidifying. Therefore, the tackiness of seal in-terface while still hot defines the hot tack performance. The weight of the filled bag pushes down on to the sealed area while it is still hot and this can reopen the seal. How-ever, a laminate with a good hot-tack resin will remain sealed while the seal cools down. So, the selec-tion of polymer is important in VFFS applications.

2. Seal through contaminationVFFS machines often have pow-ders, gels or liquids that fall past the seal interface. For aggressive con-taminants like fine powders and al-cohols, one may need a thicker or higher performance sealant.

3. Lamination bond strengthThe strength of the lamination is of-ten not considered, especially the layer that the sealant laminates against. If the adhesion of the seal layer is lower, under force the seal layer will break or tear and contin-ue to delaminate along this weak in-terface until the pack opens. The rule of thumb is that the seal strength required must exceed the lamination strength. Similarly, very high seal strength applications re-quire strong lamination bonds.

4. Sealant surfacesIf the seal layers contain very aggres-sive slip additives or a surface ten-sion treatment (like corona treat-ment), this can interfere with diffusion entanglement and reduce the seal performance. The coeffi-cient of friction of the substrate also impacts on the seal performance, too much drag creates tension on the web and ultimately on the seal. On the flip-side, if the surface is too slippery, the web can wander and move off the optimum seal interface.

TOWARDS OPTIMAL SEALINGIt is relatively easy to work out what seal conditions are required to seal a substrate. However, when you are having difficulty in sealing the pack and achieving good seal integrity avoid the common mis-take of increasing the temperature and pressure.

In reality, there's no need for high levels of pressure to achieve a seal and there is usually a small seal window from when the seal condi-

STRATEX had a customer complaining about a new batch of laminate that was resulting in a much higher leaker rate. On investigation it was discovered the customer had increased the temperatures to try improve the seal performance. However, there was a ‘tell-tale’ brown polymer deposit sitting on the longitudinal sealing jaws that was not present on the vertical jaws (set at 30ºC lower). The higher temperatures of the longitudinal jaws meant the higher performance polyethylene had a lowering viscosity and was been ‘squeegeed’ out of the seal area. This, in turn, reduced the sealant thickness and resulted in higher leakers. The problem was solved by reducing the seal temperatures by 30ºC. If the temperatures are too high, this can result in ‘flow out’ of the seal area (polymer thinning) and degradation of the polymer.

LEAKED EVIDENCE

tion goes from ‘poor seal’ to ‘good seal’ and back to ‘poor seal’.

To achieve the best results, ask the supplier to provide the recom-mended seal window (temperature range at which this product is ex-pected to seal) for this material. Al-ways try to establish at what point you are in the seal window by in-creasing the temperature until you get a deterioration, then go back down as low as you can. The mo-ment you understand where the op-timum point is in the seal window, you will then be able to work on more intelligent ways to improve the seals. Knowing more about the sealant polymer type will give you more insight into seal capability and limitations. Different polymers peak at different seal temperatures. For more complex filling products (like fine powders, liquids, oils), a higher seal performance polymer may be required.

Lastly, don’t overlook the fact that the complete structure and thick-ness of the substrate have a signifi-cant influence on the seal tempera-tures setting. ■

a) Jaws seal the pack while filling

b) Good hot tack c) Poor hot tack


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to excellence in the packaging profession.· CPP® credential demonstrates that a packaging

practitioner possesses packaging knowledge, experience and skills to the degree that they deserve recognition as a true packaging professional.

AIP WSLETTaipack.com.au/wp-content/uploads/AIP_JUN2015small.pdf · REVISED COURSE AIP/SPE TECHNICAL DINNER When: Thursday 6th of August Where: Oatlands Golf Course Club House Speakers

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