Pasteurisation resistant IML labels

The food industry employs pasteurisation to extend product shelf life. The process destroys harmful bacteria that cause food products to spoil rapidly. In 1862 Louis Pasteur discovered that briefly subjecting the product to heat would suffice to neutralise this threat. As opposed to sterilisation, this technique does not destroy all microorganisms, but instead reduces their numbers to such a low level that they are no longer able to cause disease.

The processing time of pasteurisation varies from a few minutes to as much as a few hours, at a temperature of approximately 85 °C. This process is usually carried out under conditions of 100% humidity by immersing the packaging, for example, or by treating it with steam. Needless to say, pasteurisation has its impact on the ink and the lacquers of IML labels. It is the combination of high temperatures and high humidity in particular that is damaging to the ink and the lacquer. To prevent a label from ‘bleeding’ (i.e. the running of magenta ink) during pasteurisation, or from developing white blotches as a result of damage to the lacquer, Verstraete has developed a specific combination of inks along with a special lacquer. This produces labels that retain their quality and appearance, even after the IML packaging containers have been pasteurised.


  • IML labels for pasteurisation
  • Retain quality and appearance