Labels That Stay Put on Frozen Chicken Packs at Minus 25 Degrees

The Challenge

What Was the Problem?

Labels on frozen chicken packs were peeling and curling inside deep freezers, worst on packs labelled when already cold and on those that saw condensation and frost-thaw cycles. Loose, illegible labels drew complaints and put stock at risk of rejection.

Our Solution

What We Did

We switched to a special freeze-grade adhesive engineered to bond at low and sub-zero application temperatures and hold through condensation and frost-thaw cycles, on a waterproof synthetic facestock so the label itself would not wrinkle or disintegrate when wet. We lab-tested adhesion at minus 25 degrees and through repeated freezer cycling before production.

The Results

What Changed

Across the next production runs, label drop-offs went to zero, even on cold-applied packs. Complaints stopped, the rejection risk disappeared, and the same adhesive spec was rolled across the frozen range.

Background

In frozen food, a peeling label is a compliance and rejection risk, not just a cosmetic one. The product was fine; the labels simply were not built for the freezer.

What We Changed

• Adhesive: special freeze-grade adhesive for cold and sub-zero application
• Durability: holds through condensation and frost-thaw cycles
• Facestock: waterproof synthetic film that will not wrinkle when wet
• Validation: lab-tested adhesion at minus 25 degrees before production

Why It Worked

Standard adhesives lose grip in the cold. A purpose-built freezer adhesive on a waterproof film solves the problem at the source, so the label stays put from factory to freezer to home.