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Why Laminate your Labels? by
Tom Rittman, Technical Service Manager |
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- To create a moisture barrier for refrigerated and/or dairy product labels that protects the paper from absorbing excess moisture and becoming wet.
- For additional strength and stability. (Makes labels more durable and tear-resistant.)
- For added body and gloss on prime labels.
- To replace costly pressure-sensitive stocks with a more economical paper/lamination construction that does not sacrifice strength.
- To protect expiration dates or data from being tampered with.
1. Non-pressure sensitive films that are glued in-line and on-press.
- Biaxially oriented polypropylene (OPP) is economical and the most commonly used laminating film. Available in thicknesses of .00050, .00075, .001.
- Polyester films can be used for extra strength. Common thicknesses include .00048, and .0092.
- primarily OPP, some polyester
- Moderate to expensive in cost
(Liners usually removed during laminating and discarded.)
- Materials are intended to be primary face stocks for printing.
- Gives laminated look, but has no extra body.
- Provides less moisture protection than lamination.
TYPICAL APPLICATIONS FOR LAMINATED LABELS:
- Dairy or juice labels, bottled water, regional and specialty beverages (glass or plastic containers). Any refrigerated product label.
- Meat product packaging labels (lunchmeats, sliced meats, etc.)
- Specialty tape or label constructions.
- Prime labels (for added body, gloss, scuff resistance).
- Original Equipment Manufacturers (OEM) product label.
