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.
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.