Scholle IPN launches first pre-made spouted pouch for aseptically-processed products
The CleanPouch Aseptic System includes: a spout, plug, and cap combination; pouches made within clean room environments; and a small-footprint, high-output aseptic rotary filler.
2016 Aseptipak USA Conference
David Bellmore, director, Global Film and Package Development, Scholle IPN, will give an overview of how the CleanPouch Aseptic System works at the 2016 Aseptipak USA Conference in Raleigh, North Carolina (March 1-2).
He said the company has utilized nearly 50 years of aseptic packaging know-how to create the system and element analysis, computational fluid dynamics, rapid prototyping, and extensive testing through the prototyping phase were keys to development.
“The knowledge gained from our in-market success with the SureFill line of aseptic bag-in-box packaging gives us the confidence this system will deliver aseptically-processed products safely, naturally, economically, and sustainably," he added.
According to Lani Craddock, VP Retail Products, Scholle IPN clean label and natural foods are a trend that is here to stay.
Clean label positioning
"The Egg Board recently released statistics on clean labels saying 93% of consumers prefer to see common names for ingredients on their labels and 58% say they would be willing to pay more for natural products,” he said.
“Clearly consumers are ready and willing to pay for this type of innovation as the spouted pouch format is so prevalent on store shelves today.”
The American Egg Board claims data from Innova Market Insights shows more than 20% of US products tracked in 2014 featured clean label positioning.
‘In response to consumer demand, companies are increasingly including natural sweeteners and natural colors, simplifying packaging and striving for simple label claims,’ it said.
‘These combined efforts and their scope have elevated clean label from niche to industry norm.’
“The clean label movement underscores the importance of ingredient selection. Food manufacturers have a vested interest in creating products that are minimally processed or created with ingredients as familiar to consumers as those they might find in their own kitchen cupboards or refrigerator,” an Egg Board spokesman said.
