Zempack, JBS’s metal packaging company, has just developed a specific can for packaging oysters and other preserved seafood. The innovation, the result of 18 months of research and development, allows cooked oysters to have a shelf life of up to two years and to be stored and distributed without the need for freezing.
The packaging is part of a project by Amuse Bouche SC, from Florianópolis, which launched canned oysters, mussels, octopus, and squid immersed in olive oil. The initiative seeks to expand the marketing possibilities for mariculture products, traditionally dependent on consumption within a few days or on refrigerated chains.
While fresh oysters typically have a shelf life of approximately three to seven days, cooked oysters packaged in metal can be preserved for up to two years. Frozen cooked oysters, in turn, usually last for approximately three months.
In addition to increasing shelf life, the solution reduces reliance on freezing and allows products to be distributed to regions further away from production sites. Packaging in olive oil also helps preserve characteristics such as flavor and texture, compared to products subjected to freezing.
Zempack already produced metal packaging for meat, vegetables, fish, and other foods. For the new application, the company evaluated the shape, dimensions, closure system, and, most importantly, the compatibility of the can’s internal linings with different seafood and packaging methods.
The main technical challenge was ensuring that the coatings maintained their performance in the face of the chemical characteristics of the products and the processing and storage conditions. The application and curing of these coatings and their resistance to the thermal process were also analyzed, with the aim of preserving the integrity of the packaging and minimizing possible interactions with the food throughout its shelf life.
“ This project demonstrates how packaging can be crucial in enabling new products and business models. By combining our technical expertise with Amuse Bouche’s innovation capabilities, we have developed a solution that helps preserve the quality of seafood, extend its shelf life, and reduce dependence on the freezing chain. This is the role we seek for Zempack: to work side-by-side with our clients to transform specific challenges into concrete market opportunities ,” says Marcelo Jorcovix, business director responsible for Zempack’s operations.
The first prototype developed by Zempack demonstrated adequate performance in tests, without requiring subsequent changes to the technical specifications or the can’s production process. The packaging is manufactured at the company’s plant in Lins, in the interior of São Paulo state.
Amuse Bouche SC was responsible for creating the products and for the packaging and sterilization processes. In partnership with the Federal University of Santa Catarina (UFSC), the company also carried out microbiological assessments and defined the conditions for autoclave heat treatment for each product. Zempack participated as a technical partner in the development and validation of the metal packaging.
The solution could also be applied to other fish and seafood, provided that specific assessments and validations are carried out for the characteristics of each food and its respective production process.
The packaging can return to the production chain through conventional recycling processes. As the project is in its initial commercialization phase, there is still no consolidated data on loss reduction, logistical savings, or specific circularity of the application.
