We study the use of materials with different intrinsic viscosities to be applied in alternative sectors other than the current ones.
Likewise, we work on the application of recycled material (chemical or mechanical) with the aim of reducing the environmental impact of the manufactured containers.
We study the incorporation of light and oxygen resistant additives in preforms for fresh dairy product containers.
The innovative aspect of this line of work is to be able to incorporate one single additive that provides both properties to the container.
We study the application of oxygen-absorbent additives for the packaging of sauces, which is a product highly susceptible to being degraded by oxygen and sunlight.
The aim is to enhance the barrier effect to reduce the product degradation speed and extend its useful life.
The innovative element of this line of work lies in incorporating additives to the container material, preventing the incorporation of these to the packed food product.