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Envase de cartón basado en capa de espuma con aislamiento térmico


Oferta Tecnológica
Un equipo de científicos polacos ha desarrollado un envase de cartón basado en capa de espuma con aislamiento térmico. Esta tecnología, indicada para las industrias de alimentación y Horeca, absorbe el exceso de humedad y conserva la temperatura, frescura y calidad de los alimentos. El material consta de tres capas: 1) una capa interna de papel con alta permeabilidad para separar los alimentos de la espuma, 2) una capa intermedia de almidón de espuma que absorbe el exceso de humedad y 3) una capa externa de cartón que confiere rigidez mecánica y resistencia a todo el envase. El equipo de científicos está interesado en continuar con el desarrollo e implementación del material de envasado y busca empresas de la industria de envasado con el fin de establecer acuerdos de cooperación técnica.


Technology of cardboard packaging material with heat-insulating layer of foam is offered
A team of scientists from Poland has developed a cardboard packaging material with a layer of heat-insulating foam. The technology is ideal for food and HoReCa industries as it absorbs excess moisture, preserves temperature, freshness and overall quality of food products, e.g. of takeaways. The scientists are interested in further development and implementation of the packaging material, therefore they are offering technical cooperation agreement to companies from the packaging industry.
A problem of delivered food that becomes cold or soggy during transportation is well known to any consumer who ever ordered a takeaway. It negatively affects not only buyers who receive lower-quality products but also restaurateurs and other companies that prepare those meals, as they reputation diminishes and, as a result, they lose some clients. A solution to the problem has been thermal bags, most commonly used in pizza deliveries. Although they prevent food from getting cold (for a limited time), enclosed air circulating in a warm container creates moisture that makes meals soggy.

A team of scientists from the North West Poland specialised in packaging materials has found and is offering an even better solution to the problem - a technology of packaging material with foam that creates thermal insulation, absorbs excess moisture and bonds the walls of the package. The offered material consists of three layers:
1. the inner layer made from paper of a high permeability. It is thinner than the outer layer and its role is to separate food from foam.
2. the middle layer of foamed starch that absorbs excess moisture.
3. the outer layer made of cardboard that gives mechanical rigidity and strength to the whole package.

What distinguishes the material is its ability to soak up moisture. Moreover, compared with standard cardboard (corrugated board) packaging, its production requires a smaller amount of cellulosic material and the final product has potentially better insulation properties. As a result, the offered technology is more financially and environmentally beneficial (smaller use of scarce raw materials) and provides a combination of performance insulation and moisture management which may improve quality and taste of a takeaway food. In addition, foaming process (one of the stages in the production process) can be postponed and made just before packaging the food. This will reduce transportation costs and has the potential to differentiate the final product in a highly competitive market. Finally, the material allows for a number of interesting modifications, such as adding antimicrobial substances. Performed global market analysis has shown that the offered material is competitive and attractive due to the increased demand for takeaway food, as well as increasing awareness of health, environment, and food safety.

The scientist would like to further develop the invention and adapt it for industrial implementation. To those ends, they are looking for packaging companies that would like to improve their products and are interested in cooperation under the technical cooperation agreement. A partner will be responsible for providing means necessary to adjust the technology for mass production of new packagings and is also expected to assist in evaluating effectiveness of the material for various food products. In turn, the scientist will be responsible for all the testing and adjustments. In their estimation the works will take from 1 to 2 years (first 6 months for pre-industrial tests, next 6-12 months is for adjusting the technology to the needs of industrial machinery of a potential partner and last 6 months are for sending a test batch to a final recipient) and will cost approximately 50-100 000 EUR.
Advantages and Innovations:
- in contrast to available packaging solutions that are mostly hydrophobic, the material absorbs moisture;
- insulating properties are better than standard cardboard packaging;
- the material can be recycled;
- extension of products´ shelf life without loss of flavour, consistency and other food-must-have qualities.
Stage of Development:
Under development/lab tested
Patent(s) applied for but not yet granted
CommeR Statunts Regarding IPR Status:
European patent pending

Partner sought

Type and Role of Partner Sought:
- Type of Partner Sought: companies from the packaging industry;
- Role of Partner Sought: to provide means, including their existing technological capacities, necessary to develop the invention and adapt it for industrial production of new packagings, what will cost approximately 50-100 000 EUR and take around 1-2 year.

Steps required to create the final product:
- 6 months - pre-industrial tests,
- 6-12 months - adjusting the technology to the needs of industrial machinery
- 6 months - sending a test batch to a final recipient


Type and Size of Client:
Already Engaged in Trans-National Cooperation:
Languages Spoken:


Technology Keywords:
08001003 Empaquetado / manipulación de alimentos
02005004 Empaquetado de materiales