Beverage World - May 2008 - (Page 64) [ PACKAGING ] FLEXIBLE PACKAGING BEVSOLUTIONS The Big Squeeze From pouches to bag-in-box, marketers are flexing their packaging muscles. By Andrew Kaplan Y ou could say the industry is in the midst of a flexiFlexTap system for use in the aseptic juice category. ble packaging revolution. Beverage marketers have Expect to see a variety of new flexible package offerings, been experimenting with all kinds of new squeezespecially when it comes to alcohol drinks. The media buzz able formats over the past few years, and this could around the Pocket Shot—alcohol in 50ml singleonly be the beginning of more exciting things to come. serve stand-up pouches—has made marketers take Sal Pellingra, innovation and marketnotice. One of the more interesting concepts, drink ing director for the Cincinnati, Ohio, pouches that can actually be worn as a neckUSA-based Ampac Flexibles, says lace, is in the process of being rolled out. flexible packaging has cleared Other innovations include a vendan important hurdle in the ing machine that dispenses drink past few years: “There is pouches. The brainchild of the an ongoing acceptance UK-based Waterwerkz, the that flexible packages vending machine filters tap can achieve the same water and uses widely availbarrier requirement and able bag-in-box syrups to you can have the same make flavored drinks. Each quality as in glass. And machine can hold up to 2,000 part of making that leap is pouches, with capacities rangthe sustainability benefits. If ing from 200ml to 500ml. The you can reduce the packaging weight system eliminates the need to by over 90 percent, there really should be store, transport and stock somewhat of an obligation to try to do that.” machines with cans and bottles. One person who doesn’t need any convincAlso, by using just-in-time flash chilling is Chris Indelicato, president and CEO of the ing energy consumption is reduced by Napa, Calif., USA-based DFV Wines. Sales of his comup to 80 percent. pany’s Bota Box, a bag-in-box wine, Another innovation could revolutionTHE INNOVATIVE KEYKEG uses a pressurized PET ball jumped 26 percent after it was recently that houses a specially developed flexible inner bag. ize the use of beer kegs. The one-way revamped to be more environmentally KeyKeg saves more than 60 percent on friendly. “What’s making it take off is the environmental transport costs due to its low weight and by eliminating the aspect of it—not having the glass in the landfill and all the return trip, says the consortium of companies that owns it, extra weight that you have to transport and the fuel you including Scholle Packaging and SIPA Italy. It uses a bag-inhave to use,” he says. “Boxed wine in my mind is becoming a ball principle wherein a pressurized PET ball houses a spelegitimate new category in the wine business. It’s one of the cially developed flexible inner bag, which contains the beverhot categories. It’s hard to beat a 3-liter premium bag-in-box age. The content is dispensed by pressurizing the space because the wine is really good quality and you get it for between the bag and the ball. Wine companies also use it. about a dollar a bottle less when you look at the price.” Some dairies, especially in Europe, are turning to flexible Indelicato credits Scholle Packaging’s FlexTap technology with packaging for their milk. One of them, Daylesford Organic, driving the popularity of quality bag-in-box wines because it based in London, uses a package made from calcium carbondoes not allow oxygen to enter the bag, allowing the wine to ate with a binding agent, which the company says after comstay fresh for up to 45 days. Scholle is now positioning the plete degradation breaks down into water, carbon dioxide » BEVERAGEWORLD.COM 64_BEVERAGE WORLD_MAY 2008 http://BEVERAGEWORLD.COM
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