In packaging, a
bag-in-box or BiB is a type of container for the storage and transportation of liquids. It consists of a strong bladder (or
plastic bagA plastic bag, polybag, or pouch is a type of packaging made of thin, flexible, plastic film, nonwoven fabric, or plastic textile. Plastic bags are used for containing and transporting goods such as foods, produce, powders, ice, magazines, comic books, chemicals and waste.Most plastic bags are...
), usually made of several layers of
metallised filmMetallised films are polymer films coated with a thin layer of metal, usually aluminium. They offer the glossy metallic appearance of an aluminium foil at a reduced weight and cost...
or other
plasticA plastic material is any of a wide range of synthetic or semi-synthetic organic solids used in the manufacture of industrial products. Plastics are typically polymers of high molecular mass, and may contain other substances to improve performance and/or reduce production costs...
s, seated inside a corrugated fiberboard box. The bag is supplied to the 'filler' as an empty pre made bag. The 'filler' then generally removes the tap, fills the bag and replaces the tap. The bags are available as singles for semi-automatic machines or as web bags, where the bags have perforations between each one. These are used on automated filling systems where the bag is separated on line either before the bag is automatically filled or after. Depending on the end use there are a number of options that can be used on the bag instead of the tap. The bags can be filled from chilled product temperatures up to 100 degrees Celsius.
There is also now a technology available called FSF (form seal fill) and pioneered by Scholle where equipment is supplied to the filler who manufactures the bags on-line from reels of film, then the FlexiTap is inserted then filled on an integral rotary head filler on the Scholle line. This technology is currently limited to the packing of wine products.
History
The first commercial bag-in-box was invented by William R. Scholle in 1955 for the safe transportation and dispensing of battery acid. For his invention William Scholle was inducted into the packaging hall of fame.
Uses
The BiB has many common commercial applications. On of the most common uses of BiBs by commercial users are to supply syrup to
soft drink fountainsA soda fountain is a device that dispenses carbonated drinks. They can be found in restaurants, concession stands and other locations such as convenience stores...
and to dispense bulk supplied condiments such as ketchup or mustard in the
foodserviceFood Service or catering industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home...
industry specifically in fast food outlets. BiB technology is still used for its original application of dispensing
sulfuric acidSulfuric acid is a strong mineral acid with the molecular formula . Its historical name is oil of vitriol. Pure sulfuric acid is a highly corrosive, colorless, viscous liquid. The salts of sulfuric acid are called sulfates...
for filling lead-acid batteries in garages and dealerships. As explained further below, BiBs have also been implemented for consumer applications like boxed wine.
For commercial syrup applications, the customer tears a pre-scored opening at one end of the box and connects a compatible connector to a fitment on the bag to pump out its contents. The fitment itself contains a one-way valve which opens only with pressure from the attached connector and which prevents contamination of the syrup in the bag. For consumer applications like boxed wine, there is a tap already present on the bag, so all the consumer has to do is locate the tap on the outside of the box.
Advantages
Bag in a box packaging is liked by producers because it is inexpensive. Seen from the environmental perspective, a bag also has benefits. The bag allows a contents of 1.5–1000 liters, so that less packaging or labelling is required. The material it is made from is lighter than the other plastic alternatives providing it with a better carbon footprint.
Wine cask
The 'wine cask' was invented by
Thomas AngoveThomas William Carlyon Angove AM was an Australian winemaker who is credited with the invention of the wine cask.In 1947, Angove, grandson of the founder of Angove’s took over as Angove's Pty. Ltd. Managing Director. He held the position until 1983 when his son John Carlyon Angove succeeded him...
(1918–2010) of Angove's, a winemaker from
RenmarkRenmark is a town in South Australia's rural Riverland area, and is located 254 km northeast of Adelaide, on the banks of the River Murray. The Sturt Highway between Adelaide and Sydney runs through the town; Renmark is the last major town encountered in South Australia when driving this route. It...
, South Australia, and patented by the company on April 20, 1965. Polyethelene bladders of 1 gallon (4.5 litres) were put into corrugated boxes for sale to consumers. The original design required that the consumer cut the corner off the bladder inside the box, pour out the desired quantity of wine and then reseal it with a special peg.
In 1967 Charles Henry Malpas and
Penfolds WinesPenfolds is an Australian wine producer, founded in 1844 by Christopher Rawson Penfold, an English physician who emigrated to Australia, and his wife, Mary Penfold...
patented a plastic, air-tight
tapA tap is a valve controlling release of liquids or gas. In the British Isles and most of the Commonwealth, the word is used for any everyday type of valve, particularly the fittings that control water supply to bathtubs and sinks. In the U.S., the term "tap" is more often used for beer taps,...
welded into a
metallised filmMetallised films are polymer films coated with a thin layer of metal, usually aluminium. They offer the glossy metallic appearance of an aluminium foil at a reduced weight and cost...
bladder, making storage much more convenient for consumers. All modern wine casks now utilise some sort of plastic tap, which is exposed by tearing away a
perforatedA perforation is a small hole in a thin material or web. There is usually more than one perforation in an organized fashion, where all of the holes are called a perforation...
panel on the box.
The main advantage to bag-in-a-box packaging is that it prevents oxidisation of the wine during dispensing. After opening, wine in a
bottleA bottle is a rigid container with a neck that is narrower than the body and a "mouth". By contrast, a jar has a relatively large mouth or opening. Bottles are often made of glass, clay, plastic, aluminum or other impervious materials, and typically used to store liquids such as water, milk, soft...
it is oxidised by air in the bottle which has displaced the wine poured; wine in a bag is not touched by air and thus not subject to oxidation until it is dispensed. Cask wine is not subject to
cork taintCork taint is a broad term referring to a wine fault characterized by a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling, aging and opening...
or spoilage due to slow consumption after opening.
However, oxygen transmits through the film and tap at different rates depending on what type of plastics are used and has an unopened shelf life shorter than bottled wine. Most casks will have a best-before date stamped. As a result, it is not intended for
cellaringA wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphorae or plastic containers. In an active wine cellar, important factors such as temperature and humidity are maintained by a climate control system. In contrast, passive wine cellars are not...
and should be drunk within the prescribed period.
Bag in a box packaging is also preferred by producers of more economical wines because it is less expensive than glass bottles. A bag of wine, once removed from the box, will float on water; this allows quick cooling of a white wine by immersion in an ice bath.
Aseptic packaging
Bag-in-box is also used extensively in the packaging of processed fruit and dairy products in aseptic processes. Using aseptic packaging equipment, products can be packed in aseptic packaging. Pasteurised or UHT treated products packed into this format can be "shelf stable", requiring no refrigeration. Some products can have a
shelf lifeShelf life is the length of time that food, drink, medicine, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption...
of up to 2 years, depending on the type of bag that is used.
The key to this unique system is that the product being filled is not exposed to the external environment at any stage during the process and as such, there is no possibility of bacterial load being added to the product during the filling process. To ensure there is no contamination from the packaging, it is irradiated as part of the bag manufacturing process.
These packs are typically from 10 to 1200 litres and offer the advantage of cheap, disposable and transport efficient packaging.