Frantoio Bonamini reaffirms its commitment to sustainability with the launch of the new 5-litre bag-in-box for San Felice extra virgin olive oil, one of the most iconic products of this historic Veronese company.
This choice combines a reduced environmental impact, ease of use and proven, superior product preservation compared to traditional containers.
“With the bag-in-box, we’re offering those who choose our oil a lighter alternative, without compromising on preservation. It’s a commitment we feel towards those who use it every day in the kitchen, towards the environment and towards future generations”, says Giancarlo Bonamini, owner of Frantoio Bonamini.
Less weight, less impact
The contrast with a tinplate can is striking: a 5-litre tin with a cap weighs 402 grams, whilst the inner bag of the bag-in-box weighs just 46 grams. Even when taking the entire package into account – the bag plus the outer cardboard box – the total weight comes to just 172 grams, representing a 57 per cent reduction compared with the metal container.
This significant reduction in material translates into lower consumption of resources for production and transport, as well as much simpler disposal: the inner bag and cap are recyclable as plastic, whilst the protective carton is classified as paper.
The bag is made from PFAS-free poly-laminated plastic, compliant with European regulations on materials in contact with food (EU 1935/2004, 10/2011, 2023/2006, 1895/2005 and 2022/1616). The outer cardboard of the box also comes from a controlled and FSC-certified supply chain. The entire range is produced using dedicated machinery purchased by the company specifically for this project.
Data-certified preservation
It is not just a question of lighter packaging: the bag-in-box protects the oil from light and oxidation far more effectively than glass or tins. This is confirmed by a comparative study conducted by AIPO (Interregional Association of Olive Oil Producers), which monitored five packaging systems – dark glass, clear glass, clear glass with an anti-UV sleeve, tinplate and bag-in-box (tested in the 3-litre format) – over a 12-month period, assessing free acidity, peroxide value and the spectrophotometric indices K232, K270 and ΔK.
The result: the bag-in-box system has maintained the ‘extra virgin olive oil’ category for the longest period (at least 12 months, compared with 10–11 months for tinplate and unprotected clear glass), with a much more moderate increase in peroxides (+47% compared with +172% for tinplate) and no sensory defects detected in the Panel Test throughout the observation period.
The gradual collapse of the bag during dispensing effectively prevents air from entering with each use, slowing down the oxidative degradation that otherwise affects containers with headspace, such as tinplate.
A second significant finding confirms that the bag-in-box system also slows down the depletion of bioactive polyphenols and tocopherols naturally present in the oil, thereby better preserving its nutraceutical value. In tinplate containers, by contrast, these antioxidants are progressively ‘depleted’ to neutralise the oxygen that enters with each pour.
Designed for the HORECA sector, with an eye to the future
The new format is designed specifically for the HORECA sector, both for direct use in the kitchen – where the convenience of the tap makes daily dispensing easier – and for resale.
The bag-in-box format has already been adopted by Michelin-starred restaurants and high-end catering establishments, as well as by food companies for industrial-scale use.
Looking ahead, Frantoio Bonamini is considering gradually extending the bag-in-box format to other segments of its range, given the proven advantages it offers in terms of preservation, sustainability and convenience compared to traditional tins.
The 5-litre format containing San Felice extra virgin olive oil is already available; the company is considering extending this to other sizes and launching sales via its online shop.
