SuperLock containers combine an oxygen barrier on its surfaces with a membrane seal for an almost non-existent oxygen transmission rate.
The barrier is created through in-mould labelling (IML) and labels are manufactured using a co-extruded barrier foil and are applied during the injection moulding of the containers. After filling, the containers are sealed with a PP/EVOH/PP membrane seal.
Dave Pratt, sales manager UK injection moulding, RPC told FoodProductionDaily the product was released on shelves two weeks ago and it was working with machinery supplier Grunwald to build and install several lines across central Europe.
“This is a major launch for Symington’s and RPC because historically products like pasta sauce used to be packaged in glass,” he said.
“Symington’s is an existing customer of ours and we highlighted the SuperLock to them in one of their new product development presentations.
“The technology is not widely available and the way it’s stealing the market right now is quite phenomenal. It ticks a lot of boxes, for example, it has a shelf life of up to 24 months, a click-on screw lid, decoration options with IML and is microwave and dishwasher safe.”
The SuperLock has won a number of awards for its innovation and design including Interpack, Cfia, Starpack, Scanstar, WorldStar and the iF Award.
The clarity and transparency of the polypropylene containers means clear sections can be incorporated into the labels so the products themselves can be visible on the shelf.
'Jump off the shelf'
Pratt added the challenge was educating consumers about ambient food which has been processed so that it can be stored in a sealed container at room or ambient temperature for a long shelf life.
“It’s a different process for filling that would be for metal or glass and sees a step change in the manufacturing process,” he said.
“We are now working on another project with Symington’s which is currently being tested for its shelf life and we hope to make an announcement on that before the end of the year.”
“We see a real push for glass and can replacement from retailers and fillers whose focus is on consumer convenience.
“The alternatives are re-closability, which you can’t get in a can and retailers are asking for the kind of decoration which you can’t get on a glass or metal container which will ‘jump off the shelf’.”
Pratt said the 400ml pack, supplied to manufacturer Symington’s by RPC Containers Blackburn, has been selected in preference to glass due to its ambient shelf life of up to 24 months combined with glass-like transparency and the added safety of a non-shatter container. It is suitable for hot filling and autoclaving during processing.
Ragú pasta sauce has been available in the UK since 1988. Its heritage dates back to the Cantisano Family in Rochester, New York in 1937 where Giovanni and Assunta Cantisano made Ragú sauce from the basement of their home, selling it door-to-door and through local shops.