{"id":8230,"date":"2023-12-12T11:25:41","date_gmt":"2023-12-12T10:25:41","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=8230"},"modified":"2023-12-12T11:25:42","modified_gmt":"2023-12-12T10:25:42","slug":"innovation-durable-smurfit-kappa-presente-un-film-recyclable-pour-le-bag-in-box","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=8230","title":{"rendered":"Innovation durable : Smurfit Kappa pr\u00e9sente un film recyclable pour le bag-in-box"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"691\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/12\/Smurfit-Kappa-BIB-Alternative-to-nylon-PE-film.jpg\" alt=\"\" class=\"wp-image-8231\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/12\/Smurfit-Kappa-BIB-Alternative-to-nylon-PE-film.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/12\/Smurfit-Kappa-BIB-Alternative-to-nylon-PE-film-300x207.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/12\/Smurfit-Kappa-BIB-Alternative-to-nylon-PE-film-768x531.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/12\/Smurfit-Kappa-BIB-Alternative-to-nylon-PE-film-110x75.jpg 110w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Smurfit Kappa vient de d\u00e9velopper un film recyclable pour remplacer le nylon commun\u00e9ment utilis\u00e9 dans les produits Bag-in-Box, en particulier aux \u00c9tats-Unis. Les sacs en nylon sont souvent pr\u00e9f\u00e9r\u00e9s dans l&#8217;emballage Bag-in-Box n\u00e9cessitant une protection suppl\u00e9mentaire, comme pour l&#8217;huile moteur, les d\u00e9tergents ou les grands sacs alimentaires industriels. Le nylon est \u00e9galement choisi dans des cha\u00eenes d&#8217;approvisionnement particuli\u00e8rement longues ou complexes.<\/p>\n\n\n\n<p>Smurfit Kappa Bag-in-Box a con\u00e7u un film en poly\u00e9thyl\u00e8ne aux propri\u00e9t\u00e9s similaires au nylon en termes de r\u00e9sistance et de durabilit\u00e9, mais, \u00e0 la diff\u00e9rence du nylon, il est recyclable. Massimiliano Bianchi, COO de Smurfit Kappa Bag-in-Box, a comment\u00e9 : \u00ab&nbsp;<em>Notre nouveau film en poly\u00e9thyl\u00e8ne Lx est bien meilleur pour la plan\u00e8te, car le poly\u00e9thyl\u00e8ne est le flux de recyclabilit\u00e9 le plus d\u00e9velopp\u00e9 dans le secteur de l&#8217;emballage flexible. Nous sommes ravis de pouvoir offrir \u00e0 nos clients une alternative durable qui ne compromet ni la qualit\u00e9, ni la fiabilit\u00e9, ni la s\u00e9curit\u00e9. Ce film innovant peut remplacer le nylon utilis\u00e9 dans de nombreux types de sacs car il offre des performances ind\u00e9niables et constantes, quel que soit l&#8217;application et les exigences.<\/em>&nbsp;\u00bb<\/p>\n\n\n\n<p>Le poly\u00e9thyl\u00e8ne Lx s&#8217;ajoute \u00e0 la vaste gamme de films durables propos\u00e9e mondialement par Smurfit Kappa Bag-in-Box, r\u00e9pondant aux diff\u00e9rentes demandes des segments de march\u00e9 et des cha\u00eenes d&#8217;approvisionnement.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Smurfit Kappa vient de d\u00e9velopper un film recyclable pour remplacer le nylon commun\u00e9ment utilis\u00e9 dans les produits Bag-in-Box, en particulier aux \u00c9tats-Unis. Les sacs en nylon sont souvent pr\u00e9f\u00e9r\u00e9s dans l&#8217;emballage Bag-in-Box n\u00e9cessitant une protection suppl\u00e9mentaire, comme pour l&#8217;huile moteur, les d\u00e9tergents ou les grands sacs alimentaires industriels. Le nylon est \u00e9galement choisi dans des &hellip;<\/p>\n","protected":false},"author":1,"featured_media":8231,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-8230","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/8230","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8230"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/8230\/revisions"}],"predecessor-version":[{"id":8232,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/8230\/revisions\/8232"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/8231"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8230"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}