Sealed Air patented a process to prevent taste degradation in sensitive foods using polymeric films with polysiloxane additives. The packaging is non-reactive with coffee, beer, water, and wine. The claim involves a multi-layer film with polyethylene and slip additives to maintain food quality. GlobalData’s report on Sealed Air gives a 360-degree view of the company including its patenting strategy. Buy the report here.

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According to GlobalData’s company profile on Sealed Air, Fiber-reinforced material joining techniques was a key innovation area identified from patents. Sealed Air's grant share as of January 2024 was 60%. Grant share is based on the ratio of number of grants to total number of patents.

A recently granted patent (Publication Number: US11878854B2) discloses a novel packaging solution for organoleptically-sensitive foods aimed at reducing organoleptic degradation. The invention involves packaging the sensitive food in an organoleptically-neutral flexible container made from a multi-layer film. This film includes a food contact sealant layer composed of polyethylene and an oxidation-resistant, non-migratory slip additive ultra-high molecular weight polydimethylsiloxane. The use of this specific combination aims to maintain the sensory qualities of the food product over time, particularly beneficial for liquids like coffee, beer, water, or wine. The flexible container can take the form of a pouch, bag, or bag-in-box, providing versatility in packaging options.

Furthermore, the patent also outlines a process for implementing this packaging solution to reduce organoleptic degradation in sensitive foods. By utilizing the same multi-layer film composition with the specified polyethylene and ultra-high molecular weight polydimethylsiloxane, the process involves packaging the food in the organoleptically-neutral flexible container. This method is particularly useful for liquid organoleptically-sensitive foods, such as coffee, beer, water, or wine, ensuring that their sensory attributes are preserved. The absence of a fatty acid amide slip additive in the film, along with the inclusion of LLDPE in the polyethylene composition, further enhances the effectiveness of the packaging solution in maintaining the quality of the packaged food. Overall, this patented innovation offers a practical and efficient way to extend the shelf life and preserve the sensory characteristics of organoleptically-sensitive food products.

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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.