Packaging firm Krehalon wraps up new shrink film line

By Oscar Rousseau contact

- Last updated on GMT

Krehalon hopeful its new packaging will be a 'game-changer' for the meat industry
Krehalon hopeful its new packaging will be a 'game-changer' for the meat industry
Netherlands-based food packaging supplier Krehalon has rolled out a line of shrink films it has promised will “reinvent” fresh meat packaging.

Krehalon’s so-called secondary seal products, trading as SSL, are high-barrier, high-shrink films using sealant polymer to fuse inner layers of material together.

The effect is a step-change in meat packaging presentation over standard shrink bags with a cosmetic enhancement that can be achieved without needing to invest in new machinery, according to Krehalon.

This new type of plastic shrink wrap has not gone unnoticed in the wider meat industry either.

‘Game-changer’

We are excited and extremely pleased to see the level of interest from fresh meat packers in SSL, not only [from] the larger global meat producers but also the supermarkets,​” said Steven Hinchly, sales and marketing director, Krehalon Europe.
 
We believe this product will be the game-changer in fresh meat packing that the industry has been looking for.​”

The product has been designed to enhance shrink bag replacement (SBR) applications – a key area of Krehalon’s work. Combining SSL and SBR in a production process could reduce costs by minimising material waste and pack leakages, according to the company.

In fact, some of Krehalon’s customers combining SSL and SBR have been able to improve product shelf life by reducing the amount of blood in shrink-wrapped meat. In some cases, blood has been totally removed, resulting in fewer consumer complaints about odour in vacuum-packaged meat, according to Krehalon.

This has led to clients from Australia, Europe, South America and Russia expressing an interest in testing SSL on fresh meat products and the company said it had already secured “many key customer accounts” due to the trials already under way.

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Peter Wareing, food safety and manufacturing consultant, Leatherhead Food Research
Peter has many years’ experience working in microbiological research, development and training. His specialist area is food safety and he is particularly interested in modified atmosphere packaging of chilled foods, including meat.

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Karl Deily, president of food care, Sealed Air
Deily leads the $4bn Food Care division, which creates packaging and hygiene solutions that improve food safety, increase operational efficiency, extend shelf-life and reduce resource use and waste throughout the global food and beverage supply chain.

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Paul Jenkins, managing director, the PackHub
Paul has amassed over two decades’ worth of experience managing a portfolio of international FMCG brands, including Pret A Manger, Marks & Spencer, Cranswick and Hewlett-Packard. He leads The PackHub consultancy, which helps big brands follow the very latest packaging trends.

Packaging for Export is kindly supported by gold sponsor Sealed Air​ and silver sponsor Krehalon​.

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2 comments

How SSL Technology works

Posted by Steve Hinchly, Sales & Marketing Director, Krehalon b.v.,

Dear Edith,

Krehalon patented SSL technology creates a total seal across the surface of materials. There are 4 components that generate effective SSL: pressure, temperature, time and contamination.
Effective SSL, can be achieved through the normal packing processes of fresh meat:
1. Pressure – through the vacuum process in vacuum packers.
2. Temperature- passing packed meat products through hot water shrink systems.
3. Time – Water immersion in hot water longer than 1.5 seconds, gives enough time for shrinkage and effective SSL
4. Contamination - reducing contamination when loading meat into bags improves the secondary seal activation.
This technology has already shown significant benefits to the fresh meat industry.
Hope this answers your question.

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new shrink film line news 25 08 2017

Posted by Edith Schur Faiwichow,

Congratulations for the new film !
If I understood right, the sealing inner layers will stick and avoid blood, is that right ?
If we have that effect, how and when will shrinkage of the bag occur ?

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