Choosing the right label for these conditions is tricky, because few adhesives have the requisite characteristics. Most fall off of surfaces made damp by condensation, or iced over. And it gets even trickier when it comes to greasy foods, such as meat, fish or ice-cream. When adhesives come into contact with them, the fat-soluble components can start to “migrate” – something food manufacturers want to prevent.
For cases like this, HERMA has developed a new all-rounder. The extremely low-migration adhesive for low-temperature applications for frozen products allows labels to be affixed even at temperatures of -20°C, or on chilled and moist surfaces. Thanks to its broad temperature tolerance, it can also be used for products that are hot-filled and then flash-frozen. It is also approved for dry, moist and above all, greasy foods. But the new adhesive has excellent adhesive properties even at normal temperatures – making it a genuine all-rounder for the food industry.
