Sinclair launches compostable labels for fresh produce

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Sinclair launches compostable labels for fresh produce

High-speed, automated fresh produce labeling has taken a significant step forward at Sinclair with its new EcoLabel, reports Packaging News.

According to the publication, the company introduced its Sinclair EcoLabel, at Fruit Logistica 2019.

The new branding meets the European standard EN 13432: 2000. It's also independently certified by TUV Austria under OK compost and Seedling certification.

As with all Sinclair labels, the EcoLabel construction is food-safe and suitable for direct contact with fresh fruit and vegetables.

However, the company adds that one factor, in particular, makes its new Sinclair EcoLabel is especially unique. That is how its OK compost and Seedling certification applies to the entire label construction. This includes face stock, adhesive and inks.

The Sinclair Team says it has been committed to achieving a more sustainable fresh produce branding solution since 2008.

Packaging News quotes Colin Woodward, Sinclair president as saying: “Delivering the Sinclair EcoLabel is a significant moment for Sinclair and the industry. We have been investing and working provide an independently certified, food-safe, fully compostable labeling solution to work on our automated and high-speed labeling technology.

"Having achieved this step in our sustainable journey, we continue to invest in reducing our environmental impact and achieving our vision for a more sustainable business and future.”

According to Sinclair, Zespri International has been a vital part of the corporation's EcoLabel journey since 2008. In fact, the Zespri Team began trialing the EcoLabel prototype with the company in 2010.

Zespri’s chief innovation and sustainability officer Carol Ward gave a final comment on their eco-friendly branding success.

“We know our consumers want to see this sort of innovation and this is an important part of our mission to help communities and the environment thrive through the goodness of kiwifruit.”

Read the full article here.


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