Carton Labels
Carton Labels
We offer both premium paper and synthetic carton labels paired with our exclusive SQR007 adhesive to provide superior performance. Our carton labels survive being chilled, blast frozen and shipped around the world for the ultimate meat supply chain traceability.
Supply chain performance
Our experience over the last 35 years has ensured we offer meat carton labels that perform across the entire supply chain. Our premium grade thermal material minimises print head wear and dispenses easily through automated applicators. The thermal image is crisp and dark and its stability across smudge, scratch and moisture in the frosted cold chain ensures data integrity.
Syntherm® is our exclusive synthetic direct thermal material that offers superior thermal imaging for 100% barcode scanning and excellent high speed automatic application.
Adhesion in all conditions
Our Hally exclusive carton label adhesive SQR007 was developed specifically for the meat industry. It's ability to adhere to chilled cartons at the time of packing and then further increase adhesion through the blast freezing or chilling process makes it the clear market leader in this sector. In addition to this, we offer security cuts that provide tamper evidence.
Best Practice Application Guide for meat carton labels
We have distilled our collective knowledge and expertise into a series of comprehensive Best Practice Application Guides for meat labels. These guides are designed to provide our meat clients with an up-to-date and practical overview of how to achieve maximum printing and application performance when using our meat labelling products.
The guide specifically on our meat carton labels outlines the respective requirements with helpful icons to summarise the key points. Also included are practical diagrams that highlight watch-outs and application tips, hints to remember, and special storage instructions for each product. It is important to follow these guidelines to ensure that our carton labels work in the way they are intended.
