So, What is Induction Sealing? And why do I need it?
In FMCG or Fast Moving Consumer Goods packaging, especially with locally or internationally shipped product, having an Induction Seal is basically a pre-requisite for a lot of wet state goods.
What is induction sealing?
Induction Sealing isn’t a new phenomenon, its actually been around since the 1960’s.
In simple terms, have you ever opened a product by unscrewing the lid, and found a plastic and foil layer under the lid, stopping the product coming out that you had to peel off? That’s an induction seal.
It creates a sterile or sealed environment in which products can extend their shelf life and freshness dramatically.
What does an induction seal do?
An induction seal does a few things very well.
- It keeps out any contaminants such as moisture, air, and bacteria.
- It stops the product leaking in transit, for example if it was upside down, heated up, and then low cabin air pressure applied, the product would become less viscous and have the effect of being sucked out of its container.
- It reduces the amount of returns and therefore costs of supply, if one container leaks in a shipment, it may result in the whole shipment being rejected at its port.
- It increases the containers ability not just to keep the product fresher, but also its strength in its ability to hold the product inside its vessel.
- It dramatically increases customer confidence in the product, brand and supplier, knowing that a quality intact seal at the time of opening ensures it hasn’t been tampered with, and the seal gives the consumer confidence that the goods are of quality.
How do I get them?
There are a couple of ways to introduce an induction seal to your packaging process.
In most cases, where the manufacturer makes this decision in advance, the cap or closure is pre-ordered with the induction seal already located, or pressed, into the cap.
There are specialist suppliers of the seals separately, but then you have insert them into the cap. Again there are companies that can press them in for you, either mechanically or manually, but this adds a process and a cost, so its best to order them ready to go.
Are there different types?
Most induction seals (or wads) are a 3 part seal consisting of a plastic top layer, a foil middle, and the sealing layer, which varies in composition.
There 5 part seals, which have a separating top two layers that remain inside the cap after opening, like a vitamin jar to absorb moisture. These can vary in composition and material, and they can also have a printed layer where a message like “Sealed for your protection” or a logo could be placed.
Where would you commonly use one?
Common places you would find an induction seal would be in food & beverage, or pharmaceutical & cosmeceutical products.
In particular they are widely used in exported FMCG applications.
They also appear in the industrial and chemical sectors where they are used to secure dangerous materials in transit.
When are they applied?
A lot of people see an induction seal and thing that it is applied after putting the product inside its container as a separate process before tightening the cap, but its much more sophisticated than that.
How are they applied?
Basically after the container has been filled, the cap is tightened pressing the induction seal in between the top of the container, and the bottom surface of the inside of the cap, creating sort of a sandwich.
The container is then passed through an electromagnetic field which heats the foil layer, melting the sealing material that is in contact with the top of the container.
When the sealing layer cools it creates a bond air tight sealing the product inside.. even when the cap is removed.
If you require any advice or assistance with induction sealing, either the seals or the machinery from which to create them, we have offices in Sydney and Melbourne, by all means give us call on: 1300 377 512.