is the path to excellence
Eversia’s DNA is about being involved in the constant development of research projects, making them our best tool to position ourselves as a market leader in the field of innovation.
These are the cutting-edge projects in which we have participated in recent years
In October 2017, Eversia completed the project “Substitution of two single-layer extruders and one cutter for a three-layer extruder and one cutter”, part of the energy saving and efficiency support line for SMEs and large companies in the industrial sector, co-financed by the European Regional Development Fund (ERDF) and managed by IDAE under the National Energy Efficiency Fund. Total investment was €1,321,600, and was supported with aid of €91,854.27.
Development of a moisture-absorbing film and an ethylene-absorbing tray to extend the useful life of tomatoes.
Eversia, HTM, Platienvase, ANECOOP, ITENE
In accordance with Spanish royal decree, the company wishes to reduce emission levels of volatile organic compounds (VOCs) to below 100mg/Nm3 per focus. The highest emissions are concentrated in the printing room, where the solvent-based inks that are used emit mainly isopropyl alcohol and methoxypropanol. These solvent-based inks provide very high production yields and excellent quality. The actions carried out to reduce VOC emissions were: Implementing a COV catcher, introducing water-based inks, studying the phenomenon of “orange peel” in blowing, increasing the yield and quality of printing.
Development of new containers that allow food to be frozen, defrosted and directly cooked in microwave ovens. Specifically, the project focuses on cooking battered or breaded fruits and vegetables, achieving a golden and crunchy outer texture, in such a way that the food has sensory and organoleptic properties similar to or superior to those achieved with traditional cooking.
Eversia, University of Murcia, FRUVECO, Adhesivos Orcajada, Hariner Mediterránea
Development of a biodegradable complex with gas barrier properties. One of the drawbacks of biodegradable materials is the barrier to their gases, which is why this project aims to develop biodegradable structures to increase the shelf life of foods packaged in biodegradable structures.
18 months (2015-2016)