Bag in Box Extra virgin olive oil packaging is better than tin cans
- Light and Oxygen Protection – Bag in Box Extra virgin olive oil packaging is designed to be airtight and light-protected. It typically consists of a flexible plastic bag contained within a sturdy cardboard box. This design minimizes the exposure of olive oil to both oxygen and light, which can cause the oil to oxidize and spoil. Tin cans, on the other hand, can allow small amounts of oxygen to permeate over time, which may affect the oil’s quality.
- Longer Shelf Life – The superior oxygen and light barrier provided by Bag in Box Extra virgin olive oil packaging extends the shelf life of olive oil. This packaging helps maintain the oil’s freshness and flavor for a more extended period compared to tin cans.
- Reduced Risk of Metal Leaching – Olive oil is acidic and can interact with the metal lining of tin cans over time, potentially leading to the transfer of metallic flavors into the oil. Bag-in-box packaging eliminates this risk since the oil is in contact with a food-grade plastic bag rather than metal.
- Portion Control and Easy Dispensing: Bag-in-box packaging often includes a convenient tap or spout, making it easy to dispense the desired amount of olive oil without exposing the entire contents to air. This feature is especially helpful for home cooks and commercial kitchens.
- Eco-Friendly – Bag in Box Extra virgin olive oil packaging is generally more environmentally friendly than tin cans. The cardboard used in the box is typically recyclable and often contains a high percentage of recycled materials. Additionally, the plastic bag inside is also recyclable. This combination makes it a more sustainable choice.
- Reduced Risk of Leaks and Spills – Bag-in-box packaging is less prone to leakage and spills compared to tin cans. The airtight seal and durable construction help protect against accidental oil leaks, ensuring that the product stays clean and mess-free.
- Ease of Storage – Bag in Box Extra virgin olive oil packaging is more space-efficient and stackable, making it easier to store multiple containers, especially in a commercial setting.
Who invented the Bag in Box packaging system
The Bag in Box Extra virgin olive oil packaging system was developed in the 1950s by William R. Scholle, an American engineer and inventor. He is often credited with the invention of this packaging technology, which was initially created for the purpose of packaging and dispensing liquids, particularly industrial and agricultural chemicals.
Scholle’s innovation involved a flexible plastic bag enclosed in a cardboard box, along with a tap or spout for dispensing the liquid. This design was a significant advancement in the packaging industry, as it offered a practical and efficient way to store and transport liquids while reducing the risk of contamination, spillage, and waste. Over time, bag-in-box packaging found applications in various industries, including food and beverage, where it is used for products like wine, fruit juices, and, as mentioned earlier, olive oil.
So Bag in Box is better than tin cans for the storage of extra virgin olive oil
In summary, bag in box packaging offers better protection against oxidation, light, and metal interactions, resulting in a longer shelf life and better preservation of olive oil’s flavor and quality. Additionally, it provides practical benefits in terms of portion control, eco-friendliness, and ease of storage. While tin cans can still be suitable for olive oil storage, bag-in-box packaging has become a preferred choice for many consumers and producers due to its numerous advantages.
