The Germany-based company said its Multipeel Flow Wrap promotes efficient production because it does not rely on zips or labels for resealing – a feature that makes “time-consuming adjustments to machines unnecessary”.
It added that a seal, developed in-house, allows an “exceptionally wide” production range at temperatures from 90C to 180C.
“The packs can be peeled open easily without a knife or scissors and then resealed – even delicate products stay fresh longer,” said Sudpack.
The development now meant that advantages only previously offered by thermoform formats were now available in a tubular bag, claimed Sudpack. Already launched in its native Germany, the company announced at the Düsseldorf even last week that it was rolling the product out across all other markets.
The firm said that a high throughput rate was essential for economic production of tubular bag equipment.
The development of the bespoke seal permits this as the absence of extra closing aids means it runs on all common tubular bag machines, said the firm.
In addition, the wide temperature range not only saves energy but also means the machine’s throughput speeds can be boosted without the high temperatures that are normally produced which can damage resealing properties.
Sudpack also hailed the processability of the material.
“The film also runs perfectly through the machine thanks to its good sliding frictions co-efficients,” said a spokesman.
The company said it had overcome the challenge of developing seal integrity. The difficulty has been that, unlike thermoform packs, the films on tubular bags do not seal to a stable lower film, it explained.
Sudpack managing director Carolin Grimbacher said: “We were able to demonstrate in several test series that the seams of the Multipeel Flow Wrap seal very tightly. But the seal can still be opened with relatively little effort and resealed several times.”
The film can be used across a huge range of sectors – including meats, confectionery, snacks, cheeses and bakery items, said the company, because it is “almost odourless” and its oxygen barrier properties are easily adapted.
But the firm acknowledged it did not function well with crumbly or greasy products – as food crumbs and fats affected seal performance.