SUP wines convenient and eco-friendly
- Filed in:
- Flexible packaging,
- Source reduction,
- Beverage
The Jeanjean Group, Saint-Felix de Lodez, France, operates both as a wine producer and specialty packager of wines. Markets include cafes, restaurants, hotels, and large cellars as well as consumer retailers.
In September 2009, Jeanjean joined with French bag-in-box specialist Le Cep and international packaging company Smurfit Kappa to launch Bivouac and Les Embruns wines in 1.5-L stand-up pouches. Each pouch includes an easy-flow dispenser tap from Vitop, member of the Smurfit Kappa Group. And each pouch is injected with nitrogen during the filling process to evacuate oxygen and extend wine shelf life.
Manager of Jeanjean’s BIB & Innovation division Mr. Heymann cites several advantages of the tamper-evident SUP wine pouch packaging with three-hole finger handles:
1. Consumer-convenient and highly portable for picnics, camping, hiking, and other outdoor activities;
2. Easy pourability and recloseability;
3. Made with high-oxygen barrier film that preserves wine flavor for one year closed and up to six weeks after initial opening;
4. Lightweight (35 g empty and 1516 g full) and compact profile (200mm wide x 280mm tall) for space-saving shipment and storage;
5. Excellent stand-up stability due to the single-gusset at bottom of the pouch and the stiff film structure (specifics of film not disclosed); and
6. Eco-friendly features such as an estimated 80% lower carbon footprint and 90% less landfill waste compared to two glass bottles with equivalent wine volume.
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How does the wine taste and does the packaging change the flavor vs the traditional bottles?
Is the wine of vintage quality or is it just meant to be quafing wine?
What consumer preference data can you share on this? Are there statistics that coincide with the marketing/ carbon footprint? Do wine drinkers really care? etc.....
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