In today’s fast-paced FMCG and beverage markets, packaging teams are under increasing pressure to move faster, explore new formats and materials while also meeting ambitious sustainability targets. While rapid prototyping has become standard practice, speed alone is no longer enough. Designs must be validated for performance, processability and material efficiency before significant investment is made.
BMT’s SMART prototyping platform addresses this challenge by combining virtual simulation, 3D-printed moulds and lab-scale stretch blow moulding (SBM) testing to accelerate and derisk bottle development, delivering insight, not just iteration.
A smarter approach to prototyping
SMART prototyping follows BMT’s established ‘measure, digitise, execute’ methodology, focusing on generating high-quality data rather than relying solely on trial-and-error testing. By capturing real-time insight into temperature, pressure and material behaviour, manufacturers can optimise preform geometry, material selection and processing parameters early in the development cycle, well before mass production quality data rather than relying solely on time consuming trial and error testing.
This early visibility is increasingly critical as brands pursue lightweighting, increased recycled PET content and more distinctive packaging, with bottle designs becoming increasingly complex. These trends amplify risk when decisions are made late in the process.
SMART prototyping enables manufacturers to validate designs, materials and processing windows before committing to metal tooling, significantly reducing the likelihood of costly late-stage modifications.
Fortune 500 manufacturers have validated bottle designs, achieving up to 20% weight reduction within just five days, accomplishing early, production representative proof of performance before committing to tooling. This data‑driven validation has enabled teams to avoid up to £150,000 in tooling rework, significantly reduce late‑stage design changes and accelerate product launches by as much as 70%.




