People

Health and food safety drive sensitive products segment

Françoise Raoul-Duval is Sidel’s Vice President for Sensitive Products. She is responsible for leading Sidel’s innovation and business growth in this market segment. Working with teams of experts based around the world, she helps ensure Sidel’s customers receive the best tailored solutions for their multiple needs. Here Françoise explains how Sidel strives to be “A Better Match” for sensitive products.

What is Sidel’s overall approach to sensitive products?
In the sensitive products business, you always need to start by understanding the needs of the end product, before any configuration of packaging or lines. The first step is understanding the consumer’s needs and the key parameters of the end product – ingredients, sugar level, PH level, carbonation, light sensitivity, desired shelf life, viscosity etc. The second is assessing the customer’s needs and key buying factors – such as efficiency, simplicity, flexibility and sustainability – which will lead you to define the related packaging solutions and line configurations.

Read the complete article in the Tetra Laval report (pdf)

Sensitive products
A sensitive product is defined as a drink that requires extra care to achieve its expected shelf life while protecting its quality, taste and vitamins. Sensitive products include juices, nectars, soft drinks, isotonics and teas (JNSDIT) and liquid dairy products (LDP) like fresh milk, UHT milk, flavoured milk, drinking yoghurt or soymilk. To find out more about Sidel’s offering within sensitive
products, please visit www.sidel.com.