Packaging Application Notes

  1. The Rise In Pouch Packaging For The Pet Food Industry 7/23/2019

    Pouches offer a convenient, consumer-friendly option for food packaging, especially within the pet food industry. But how do you efficiently and effectively fill pouches on a commercial scale?

  2. Rapid Fungal Detection In Yogurt 8/10/2016

    Yogurt is a popular with consumers, nutritious, and  can be packaged easily to accommodate different serving sizes and flavors. Dairy producers are aware of potential spoilage issues that negatively affect the customer experience. Fungal contamination (yeasts and molds) can be introduced from a variety of sources, including added fresh fruit purees or airborne particles. Some packaged yogurts may also generate excess moisture under the foil cap that is a breeding ground for mold growth. While primarily a spoilage and shelf life issue, there have been recent occurrences of yeast and mold contamination causing illness.

  3. The Importance Of Testing The Entire Package For Shelf Life Results 8/1/2016

    The shelf life of a product in a package can be very different from the projected shelf life obtained from testing a flat film.  Most packaging R&D work is done using flat films, which is essential for identifying suitable packaging materials. However, when a film is formed into a package, defects created during the manufacturing process as well as during shipping or distribution can weaken the barrier provided by the package as a whole. This must be taken into account during development or the shelf life of the product may be less than expected, which can lead to problems such as recalls or even legal action.

  4. Permeation Data In The Packaging Process 1/11/2016

    Shelf life is the length of time that foods, beverages, pharmaceutical drugs, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption.

  5. Assessment Of Enterobacteriaceae Bacterial Load In Beef 1/11/2016

    Enterobacteriaceae bacteria (EB) are commonly found in meat products such as beef. Levels from 10 to 1,000 colony forming units per gram (CFU/g) can be found in raw meats in the USA and Europe. Meat has a high degree of variability in how it was butchered, packaged, and how many additives may have been introduced. Because of the variables the control specification for enterobacteriaceae counts are generally 1,000 CFU/g.

  6. Texture Analysis Of Apples 6/22/2015

    Shipping fruit is a challenge. The question for packaging professionals in the food industry is, “How much protection for the product is needed?” Many factors, such as distance being shipped, storage times, storage conditions, and the fruit’s ripeness, must be evaluated when making this decision. Fortunately for apple processors and packagers, analyzing apples’ texture can help aid in packaging and shipping decisions.

  7. Heavy Weight Folding Carton Substrates Provide High-Impact Retail And Club Store Packaging Solutions 10/8/2014

    Dura-Fibre’s robust paperboard and smooth, bright printing surfaces offer product protection and high-quality graphics for retail and club store applications.

  8. What Blending Equipment Is Best For Bakeries? 2/25/2014

    Mixes for baked goods demand a high level of accuracy. This application note explains why The Ribbon Blender is a well-proven technology for cost-effective and accurate mixing of baking mixes.

  9. Recommended Blending Equipment For Guacamole 2/25/2014

    Commercially prepared guacamole requires fast mixing prior to packaging. This application note explains why ribbon blending is an ideal method for producing bulk quantities of fresh guacamole.

  10. Reduce Shorter Coliform Bacteria Test Results With Shorter Sample Preparation 11/1/2013

    Coliform bacteria are commonly found in meat products such as beef. Levels from 10 to 1000 colony forming units per gram (CFU/g) can be found in raw meats in the USA and Europe. Meat has a high degree of variability in how it was butchered, packaged, and how many additives may have been introduced. Because of the variables the control specification for coliform counts are generally 1000 CFU/g.