PETWORK - DESSERT JAR Milk churns have taken a new turn SIPA’s laboratory and presented for in their development history, and approval – which was quickly forth- SIPA can take some of the credit. coming. Now, delicious desserts in It is a little-known fact that the fi rst lightweight 135-mL PET churns OLD MEETS NEW IN PET CHURN FOR churns were made of wood, and were are appearing across the UK in well- DAIRY DESSERT used for “churning” milk into butter. known up-market supermarkets. Only some time later did they begin Aegg says that as many food-han- being used (on British railways) for dling factories have a ‘no glass poli- transporting milk. Weight consid- cy’ due to any breakages potentially erations drove the change to steel, causing major health hazards and which is what some of us may still severe production issues, what it have faint memories of. terms this ‘mock glass’ product not Th e milk churn conjures up visions only looks great, but can be used of an idyllic past when we were within a safe environment, making closer to nature, which is probably it highly practical and cost-eff ective. why the design lingers on in pack- Aegg’s managing director, Jamie aging for dairy products. Glass jars Gorman, says the pot is most prob- not dissimilar to churns are quite ably unique in the market, and is a regular feature on shop shelves. a clear eye-catcher. He says Aegg Now the story has taken a further is developing a number of recy- twist, with a UK company mak- clable PET injection stretch ing miniature churns in PET for blow moulded products to premium desserts. Th ey are injec- enhance its existing prod- tion-stretch-blow moulded on a uct range, which will SIPA ECS SP 50 unit, and SIPA be available soon. also made the moulds. British premium packaging de- signer and producer Aegg did the original design work on the PET churns. SIPA then made sure it would work on an industrial lev- el, then sample containers were moulded, measured and tested in _76 _77.