Creating value
2013
nofima.no
28
Financed by:
Grilstad
Hanne Larsen with the Grilstad packaging.
photo: Jon-Are Berg-Jacobsen © nofima
When Grilstad decided to modernise the packaging of its
most popular cured sausages, it was natural to involve
Nofima in the job of troubleshooting and quality-assuring
the new pack.
Grilstad performed a consumer survey, from which it
emerged that the packaging was one of the products’
weakest points. The packs were difficult to open, they
tore when you opened them, the opening and closing
functions did not work and they did not stay sealed. If
the pack is not well enough sealed, too much oxygen
will get in and the product will dry out and become
discoloured. Grilstad wanted to do something about this
and they found the solution in a German butter pot with
a screw top.
However, the German version was not suitable for
cured meats and some improvements were needed.
Among other things, the gas barrier that should prevent
oxygen reaching the product needed improvement.
Nofima Research Scientist Hanne Larsen has been
working for several years on gas transmission in food
packaging. She got the job of quality-assuring the docu-
mentation of the new packaging for Grilstad’s cured
sausages.
“My job was to make a theoretical assessment of
Grilstad’s packaging choice, so that we could minimise
the risk of the product discolouring,” says Larsen.
As part of quality control, Larsen also performed tests
with varying amounts of oxygen in the packs.
“These packs were then exposed to normal super-
market lighting, so as to increase our understanding
of when the product becomes discoloured and what is
needed to maintain the best possible product quality
from arrival in the supermarket to consumption at the
breakfast table,” says Larsen.
Grilstad launched its new packaging onto the market
in September 2013.
Nofima joined the team when Grilstad developed new packaging for
its popular cured sausages.
Keeping a lid on cured sausage
