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What we need to talk about are the built-in ziplock style closers on plastic bags that are everywhere now. Even makers of premium foods can't seem to get this right. I can only think of one product where the closer is an improvement on having nothing.
Boar's Head Deli meat. I guess the guys who sell spam for the price of a good steak can spare the expense.
This! I just bought a water bottle, and it took the following measures just to get the residue from the label off:
I'm not sure how peanut butter is sealed but usually foil lids are sealed with an induction sealer. Cap it's tightened down (if not potential for a bad deal) and the foil in the cap is pushed tight to the bottle/jar. The metal heats up, melts the plastic and seals.
This one looks like a pressure seal, which as the name suggests seals by tightening the cap. In my experience from a packing QC standpoint the potential problems with a pressure seal are either the seal not sealing fully because the cap isn't tightened enough, or the seal getting damaged by the cap being over tightened. This looks like a cheaply made seal wad to me. I dare say the QC department complained about it but management wanted to save a few cents.
This looks like a cheaply made seal wad to me
The seal looked to be perfectly vacuumed when I opened it, and the lid wasn't a tight one, so I suspect you're right. But someone else in the thread indicated that this may also be a "feature"? I'm not sure if it's a post hoc rationalisation of shit supply purchase choice or a deliberate design decision or a manufacturing error, but it doesn't matter. I hate it all the same.
Also, thanks for providing me with a proper specific name for these things, and the gift of your experience in all things sealed.
I have a cutter exclusively for the kitchen. But i rarely get to use my can opener.