Food packaging manufacturer Sharpak has extended the availability of its c-LOW low-carbon material across its protein packaging ranges for meat, fish and sausage trays.
The aim is to help the company's customers meet the Courtauld Commitment Phase 2 – the voluntary agreement between the Waste and Resources Action Programme (WRAP) and the food and grocery industry to improve resource efficiency and mitigate the environmental impact of the sector, including reducing carbon emissions. c-LOW was launched for in mushroom punnets 2½ years ago.
The material is produced using a blend of virgin polypropylene, recyclate and a mineral filler. Sharpak claims a significant carbon reduction over conventional polypropylene punnets. The company's rotary thermoforming process is also cited as contributing to c-LOW's ecological credentials.
The c-LOW retain exactly the same mechanical properties as polypropylene trays, says Sharpak, with “excellent” chill impact and top load properties and no increase in product weight.
Andrew Copson, managing director of the company's Yate, Bridgwater and Dutch facilities says: “We are well aware of the pressure our customers are under to meet responsibility deals such as Courtauld 2, as well as the environmental concerns of their own customers. The protein market accounts for a large proportion of the polypropylene tray usage in the grocery industry. We look forward to continuing to spearhead low-carbon innovations in food packaging.”