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MASTERFOODS SQUEEZY PET SAUCE BOTTLES
Company:
Wellman Packaging
Country: Australia and New Zealand
Category: Food
The new Masterfoods Squeezy PET Bottles for table sauces and condiments represents a significant contribution to the achievement of aggressive sustainability targets set down by Mars globally.

The new packaging features:
-- clear bottles that are 100% recyclable with maximum chance of bottle and resource recovery in the MRF for return to bottle making as rPET PCR
-- extreme light weighting of bottles with 500mL is down from 40g to 24.5g (38%) and 250mL down from 22.0g to 17.5g (20%)
-- transition plans underway for 100% PCR resin
-- full ARL recycling guidelines deployed on packs

Functionally, the bottles perform very well as a "squeezy" bottle, noting that there are many PET bottles used for condiments and table sauces already in market, however typically these are stiff and rigid in feel and function, which is both a product of PET and its inherent rigidity (especially when biaxially orientated during the blowing process) and bottle shape.

The new Masterfoods PET Squeezy Bottle shape and function incorporates complex geometry and mechanical design elements -- which combine with very thin wall sections down as low as 0.30-0.35mm across the main panels (front/back) -- to 4 of 9 deliver both the necessary flexibility and "softness" in feel as the bottle is squeezed -- while retaining sufficient structure and mechanical strength to "spring" the bottle panels back into shape after squeezing and ensure that the top load performance of the new bottle is at least as good or better than its predecessor.

Recycled plastics with 100% rPET have already been successfully trialled in both sizes and a launch of rPET bottles is anticipated in due course.

Shelf life testing was extensive due to the application of such thin wall sections to ensure that shelf life of the various SKUs was not sacrificed.

Beyond that, supply chain advantages of 2 stage PET bottle production can be realised with on site blow moulding and blow-filling of sauces which will significantly improve the carbon footprint and operational efficiency of this category for Mars.
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