Baking & Snack - August 2020 - 92

BAGGING & CLOSING

Laser stitching a bag
closed provides a
visual cue that the bag
hasn't been opened.
Kwik Lok Corp.

Insights with bakery and confectionery predicted to
push demand close to $300 million by 2030.
Sustainability may be falling a little on the list due to
COVID-19 prioritizing convenience and shelf life, but it
still remains in play. Balancing these priorities, suppliers
combine their capabilities to provide packaging that can
do it all.
The Burford TEC, for example, can work alone to provide tamper-evident sealing or it can be used with the
Burford Servo Tyer for resealability.
"This gives the final consumer the initial tamperevident and then the resealability with the twist tie,"
Mr. Lindsey said.
Kwik Lok's 909A, likewise, works in conjunction with
the company's 910 machine, which adds the closure to
the bag, enabling a consumer to reclose the bread bag
once the package has been opened.
"The bag opens a lot like a zipper," Mr. Cardey explained. "By virtue of that, you're able to tell that no one
has been inside that product, and then you still have the
Kwik Lok available to reclose it time and time again."
Being able to reseal the package is critical to maintaining freshness after the bag has been opened. Promach's
labeling brand EPI offers custom labelers that can apply
labels that reseal the package.
"A top/reseal label is placed on the top of the package,"
Mr. Immel said. "This reseal label starts out sealing the
package and then provides a good reseal to protect the
product after it is open."
For bakers looking to combine all three needs of
tamper-evidence, resealability and sustainability, Kwik
Lok offers sustainable versions of their closures. In its
report, Future Market Insights predicted that the paper-

92 Baking & Snack August 2020 / www.bakingbusiness.com

board closure segment would grow 7.2% between 2020
and 2030 as manufacturers move away from plastic for
sustainability trends. However, Kwik Lok introduced its
Eco-Lok closure last year, pushing back against the idea
that plastic is doomed to be the unsustainable choice.
"We know that 98% of all plastics never get recycled,"
Mr. Cardey said. "So, we needed to come up with a better end-of-life solution. Everything in this world eventually biodegrades; it's just a matter of time."
Eco-Lok contains starch-based biopolymers, which
biodegrade in five years or less, compared with the traditional Kwik Lok, which can take several hundred years
to break down. In addition to this faster biodegradation
timeline, the Eco-Lok has a lower carbon footprint and
produces less greenhouse gas emissions than the traditional closure in its creation, too.
"When you compare the carbon footprint of all plastics
manufactured versus the carbon footprint of food waste,
food waste is several times greater in its carbon footprint,"
Mr. Cardey explained. "If we have the right materials in
plastic enclosures, you can minimize the food waste while
still having more sustainable packaging."
The food industry is undergoing a lot of changes as it
tries to navigate COVID-19 and changes to production
while meeting consumer demands that have changed
overnight. The ever-complicated packaging department
requires packaging systems that can do it all within
streamlined spaces. With tamper-evident closing systems and resealable closures, bakers can provide consumers the assurance that their food is safe to eat and
that it will remain fresh for longer. This can cut back on
food waste and with sustainable closures, bakeries can
take sustainability efforts one step further.

*


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Baking & Snack - August 2020

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