An alternative to transparent barrier film containing PVdC (polyvinylidene chloride) has been on the wish list of food manufacturers, CPGs and converters for years. It’s not because PVdC-coated OPP film hasn’t performed well overall. In fact, it has served two important functions for more than three decades: It effectively keeps bakery and snack foods fresh inside their packaging and gives consumers a “window” to the product inside.
However, the film has several drawbacks. As it ages, it yellows, becomes brittle and is prone to flex cracking with force. It has experienced price increases that have made end-user costs surge, and it has necessitated that many flexographic printer/converters use EMA additives or other supplemental materials to promote bond adhesion when laminating to PVdC-coated OPP.