Bringing Bags to a Close

Although the bag closing process is located at the very end of the packaging line, it is a crucial one; the integrity and appearance of the product, the shelf life, and the safety of the consumer all depend on it.

Most manufacturers looking for bag sealing solutions will likely have to opt between clips, twist ties or tape closures, when it comes to bread packaging. Each solution has its advantages and responds to different needs and demands of the bakery where it’s used.

The effectiveness of the seal/reseal, its ability to maintain a modified atmosphere, interference with metal detectors, speed, appearance, environmental considerations, as well as ROI, must all be taken into account when selecting a bag closing solution for your bakery packaging line.

European Baker & Biscuit talked to bag-closing specialists from Kwik Lok and WeSeal, and gathered insight into each of their solutions, and how they apply to the baking industry in particular.

Environmental Footprint

“We Seal’s re-sealable and 100% recyclable bread bag tape closures work on all types of bags where the neck is gathered and sealed, whether the contents are sliced bread, bagels, or other types of bagged bread and bakery products. We Seal closures are 90mm x 12mm in size yet re-sealable over 50 times per seal so the consumer can reseal their bread to keep it fresh and help reduce food waste. They are also truly 100% recyclable and, when attached to a polythene bread bag, they do not compromise the recyclability of the bag either. This means the consumer can throw away their bread bag and closure together and not worry about recyclability,” says Richard Hobson, chief executive at We Seal.

As the global demand for sustainable solutions is ever-increasing, Karen Reed, Kwik Lok’s marketing director shares the company’s efforts to listen to their customers and increase their knowledge in the areas of innovation, materials sciences and government regulations. “Kwik Lok is continually working to develop innovative closing solutions that meet evolving customer needs. Our Eco-Lok closure uses up to 20% less petroleum material and lessens carbon emissions by up to 20%. As a global company that provides closing solutions to almost 100 countries, one of our challenges is not all regulatory authorities are using the same measures for sustainability.”

Eco-Lok is a recent introduction to the Kwik Lok bag closure lineup and it’s made entirely with sustainable materials, being the company’s first big step in its drive to reduce its environmental impact. The new Eco-Lok product, used as a closure on consumer food products such as bakery items, is formulated with a plant-based biopolymer instead of plastic. Eco-Lok’s proprietary technology converts plant-based carbohydrates, such as corn and potatoes, into the new material that is manufactured into Eco-Lok bag closures, resulting in a 100% natural, sustainable product.

Market Demand

Globally, there are different preferences for the different closure types. According to the specialists, emerging markets seem to have an inclination towards metal wire twist ties, and the challenge, in this case, is trying to move producers away from the old technology towards a more modern and sustainable solution.

“When companies are looking at the options available, there can be a tendency to shy away from change because ‘it’s the way we’ve always done it’.  This is changing though, as sustainability is becoming an increasingly key driver in decision making,” says WeSeal’s Hobson.

He underlines that in the UK, regulations require that all commercially bagged bread be sealed with re-sealable tape closure. The tape seals are safe if swallowed and will pass through the body without causing damage. The adhesive on the tape must be food-safe as well. “Customers are choosing closures and closure labels that match their brand objectives. We are seeing strong interest in food safety and in our tamper-evident solutions. In addition, because packaged bakery items have been in such high demand during the global COVID-19 pandemic, we have seen increases in sales of our original Kwik Lok closure,” says Karen Reed.

You can read the rest of this article in the May-June Issue of European Baker & Biscuit magazine, which you can access by clicking here.