Regis Houze, paper and packaging category manager, Cargill, said the launch is an important addition to its C*iBond wet-end starches, which improves formation, drainage, retention and strength of the finished paper.
“We started the project at the beginning of 2018, with a benchmark study during which we identified that packaging manufacturers are looking for cost-effective, highly performing and constantly available alternatives to the existing products on the market for the wet-end phase,” he said.
“Consumers are increasingly seeking environmentally-friendly packaging, which has motivated packaging manufacturers to produce the same high-quality products in a more sustainable way. This means products with a higher level of recycled ingredients (using less virgin fibre) and a lower weight to reduce transportation costs.”
“Customers are also looking to reduce the cost of their final products either by producing in a more efficient way or using more cost-effective ingredients. C*iBond is Cargill’s contribution to meet all these market trends related to sustainability, cost-effectiveness and efficient production.”
Obtained from renewable resources, the wheat-based starch is designed for applications such as case material, folding box board, solid bleached board and plasterboard.
Usage in Pizza Boxes:
He added C*iBond is suitable for any kind of food-grade packaging – from pizza boxes to liquid packaging board.
“When testing the product in real life conditions we identified a range of production efficiencies that it generates,” he said.
“The starch enables improved fibre/filler retention during the wet-end phase, increased fibre bonding and reduced fibre loss in water. Its excellent dewatering behavior has the potential to accelerate the drying process and further increase production speed.“
Houze said CiBond wheat-based cationic starch for wet-end production, is cost-effective and a functional alternative to root starches, such as potato and tapioca. The product is also stable in terms of price and availability.
Source: Bakery and Snacks / Bioplastic news