Herma releases resin-free label adhesive

HERMAsuperTack features correction factor 2, and thereby reaches approval for dry, moist and fatty foods.

‘We are coming closer than ever to the zero migration benchmark,’ said Dr. Ulli Nägele, Herma’s head of research and development. Due to its strong initial tack, HERMAsuperTack is suited for labels that are applied to whole sausages or raw ham without a barrier layer made of film.

‘The lower the resin content, the lower initial tack and final adhesion, especially on films,’ said Nägele. ‘But by applying our multi-layer technology, we were able to develop an adhesive that does enable us to dispense with resins – without any compromises.’

HERMAsuperTack’s initial tack makes it suited for films and moist, fatty or slightly dirty surfaces, and performs well at near-freezing temperatures combined with condensation, as well as foodstuffs that have been recently heated.

‘The adhesive received top marks in tests at 0 and +2 °C on polar and non-polar surfaces,’ Dr. Nägele said. ‘Even at temperatures below minus twenty degrees, it does not lose its tack.'