Soy-PK Reactive Oligomer Cross-Linker has been developed in Columbus, Ohio with backing from the Ohio Soybean Council (OSC).
Nathan Eckel, OSC Research Committee Chair, says: ‘It is exciting to see this technology go from the lab to being recognised as an award-winning technology – we hope to see it used in consumer products in the near future.’
The soy solution offers several key advantages according to the OSC: first it dries quickly after spraying, allowing can line filling speeds to be maintained; second it has good corrosion resistance to acidic foods for both steel and aluminium.
The award and impending commercialisation of Soy-PK comes at an opportune time. Consumer concern is forcing brands across the world – but especially in the US where it is a particularly high-profile issue – to switch away from BPA. In April 2016 Major US brand Campbell Soup announced it was dropping BPA from linings of cans it uses to package more than 600 food products (see Food Contact World 4.7, 20 April 2016).
Barry McGraw, OSC Director of product development and commercialisation, adds: ‘We are very happy to receive this level of recognition and interest in Soy-PK. It is great timing with respect to market trends and consumer demands. We have the potential to fill that gap for food production, such as food, beer or soda companies.’
This article comes from Food Contact World, which provides exclusive news and analysis on developments in digital print trends, markets, and technologies.