Labels on food products are crucial for sales but they are also required by food authority laws, without which the manufacturers of food may be forced to comply with civil sanctions. In this article, we will look at the types of food labels available. Here, we will compare the labels of frozen and non-frozen foods.
Labels can impact the effectiveness of different types of food products, which have their characteristics. Here are a few examples:
- Package texture
- Packaging shapes
- Label-applying temperature
- Packaging surface condition
- Food storage and maintenance conditions
There are many types of food labels, so that they can take into account these different factors. In general, food label types include:
These types of food labels are very durable and work almost immediately after they are placed on the surface of the packaging. They can only be removed in a split-second after it is placed, and once it attaches, it becomes almost impossible to remove.
These adhesives are strong, but unlike permanent adhesives, they can be removed more easily and can be reapplied without leaving sticky residue on the packaging.
Freezer-grade adhesives are designed specifically for food products that are meant to be frozen.
These adhesives are pretty similar to removable adhesives as they are not hard to remove. They are fashioned for short-term periods so that they can be repositioned or reapplied when necessary without losing their adhesion.
Though these are technically not label adhesives like the other four, they are still food labels. They can be attached through other methods such as sewing, tying, inserting, etc. They can also be made of materials like rubber or acrylic.
Of course, there are still more types of food labels out there, all of which are made of different materials such as paper or vinyl, with various finishes such as varnish or lamination. However, they are all specially designed for the type of food packaging they will be placed on.
There is a noticeable difference in the packaging of frozen foods and non-frozen foods.
For frozen foods, it is essential to use freezer-grade adhesive labels. As a result, each label has a temperature range within which it will remain adherent; that is, its service temperature range.
It means that if you use an adhesive that is not weatherproof, you may find that it stiffens up and is no longer able to adhere.
It is possible to find some adhesives that are non-freezer grade that can withstand temperatures as low as 4-10 degrees Celcius without crystallizing. The adhesives used in freezers, however, will withstand temperatures as low as -54 degrees Celsius.
Non-frozen food products allow more flexibility in label selection. These types of food products usually have removable labels that are non-adhesive.
Choosing the right kind of food product label is critical before you begin labeling your products. Among other factors, you should consider the environment in which the product will be stored and maintained, as well as its physical characteristics, such as its surface and texture.
To avoid the possibility of your label crystallizing and stiffening up, you should only use freezer-grade adhesives for products that will be at freezing temperatures.
However, if your food product is a non-frozen product, then there are more options available that are best suited for this product, such as removable adhesives or non-adhesives.
Nonetheless, it is crucial that you are aware of the service temperature range of the label so that when you apply labels to your food packaging, their adhesive properties will not be compromised.
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