How to apply the “seal” label

15 May 2020

Among the various solutions of food labels there is also the label that is applied as a seal to guarantee the freshness of the product and is increasingly used to protect the consumer because it easily shows when a container has been opened or tampered with.

The seals can be of different shapes and sizes:

– upper label with single or double seal

– seal label and then application of the wrapping body label

– body label with die-cut upper seal

– seal label for boxes with top and bottom coating

Each of these variants requires a specific machine for the application.

PMR studies suitable solutions based on the container and the label: our M3005, M3010 or M3015 are customized according to the particular characteristics of the container and labels and can be equipped with hot or dry markers, for overprinting bar codes or alphanumeric data.

In the labeling of foodstuffs it is therefore necessary to consider a series of fundamental variables: from the shape of the product, to packaging and storage.

For many foods, in fact, the production process is rather complex: passages in hot or cold water, stops in heat-shrink ovens or blast chillers, freezers or deep freezers, consequently the labels for food products must respond to important leak tests.

In addition to these variables that require careful study of the shape and materials in which the label is made, there are also all the marketing principles which it is essential to follow during the study.

Once all the objectives have been achieved to obtain a perfect label, it must not be forgotten that its application on the product is equally fundamental: the labelling systems, in addition to good production efficiency, must always guarantee a high quality of application, especially in food products this requirement is fundamental to further guarantee of product quality.