Chesapeake Proves there’s no Barrier to Innovation

Chesapeake is developing a technique to apply a special grease-resistant coating to the reverse of a range of cartonboard types. The technique allows the application of coatings that are not typically applied at the board mill during production.

Jul 14 2010 --- Chesapeake is currently developing a number of speciality barrier coatings that offer moisture vapour, flavour and grease proof properties. These barrier coatings, which can be applied to a range of packaging formats, are being developed by Chesapeake’s Research & Development team. They aim to provide improved performance over existing solutions and more environmentally considerate options.

Improved grease barriers are being demanded by food producers especially for dried pet-foods which often have oil content in excess of 10%. Traditionally, a substantial layer of plastic has been applied to cartonboard to facilitate its use in many barrier applications but both brand owners and consumers are now seeking more environmentally considerate solutions. Chesapeake is developing a technique to apply a special grease-resistant coating to the reverse of a range of cartonboard types. The technique allows the application of coatings that are not typically applied at the board mill during production.

Carol Hammond, Head of R&D at Chesapeake, said,” We realise that improved barrier coatings can improve the condition at which some products arrive to the consumer. Some barrier coatings have traditionally used a high percentage of plastic which has made recycling difficult. We have focused on more environmentally considerate options such as water-based or organically derived coatings to deliver the same benefits. The results are very encouraging and we already have an improved coating for packs that require a flavour barrier. We are close to offering a more environmentally considerate grease-proof barrier as well.”

Some products can suffer from ineffective flavour barriers which have adverse effect on the product especially over long periods. A polyethylene coating is the most regularly used barrier for items where the retention of the flavour is integral to the product. This includes products such as dried beverages, herbs and other food products. Chesapeake, in partnership with a Scandinavian paper company, has developed a naturally formed coating that has been applied to paper with additional heat sealing properties. This is currently being tested for various food-packaging applications.

Carol Hammond, went on to say, “The further development of barrier coatings will allow us to offer significantly improved packaging solutions made from natural substances. At the same time, significantly reducing the amounts of plastic used in conjunction with paperboard. We can now offer a barrier coating that will act as an effective barrier preventing the loss of product flavour and we expect to have an improved grease barrier available shortly. The control of moisture vapour has been much more challenging but we are continuing to work towards a solution. Chesapeake’s R&D team is putting its resources into a number of new development projects that are focused at providing improved solutions to our customers.”