Primary Food Packaging White Papers & Articles

51. Altering Food Or Packaging To Reduce Risks Has Its Own Dangers 6/23/2015

    Activists are renewing their attacks on components of canned products and also are seeking to ban a list of flavors found in food. These efforts remind me of infomercials urging viewers to take a chance on a product with a “30-day, no-risk, money-back guarantee.” Is anything ever “no-risk?” The answer is no.

52. Carefully Consider Inks, Coatings Used For Direct Food Contact 6/8/2015

    How can a company know if the printing on its packaging will adulterate its food product? This is a question that food companies and food packagers should always discuss with their suppliers. Unfortunately, many of the responses to their queries can be confusing or ambiguous, leaving these companies stymied.

53. Nestlé Pumps Innovation Well For California Water Savings 6/5/2015

    In parched California, Nestlé USA is undertaking numerous measures to conserve water in its food and beverage operations across that state. Four years into a significant drought in the nation’s most populous state, California government officials recently began initiating mandatory controls on water usage for businesses, farms, and residents. Nestlé is hoping to stay ahead of these developments and allay pressure from environmental groups that criticize increasing use of bottled water, one of the company’s major product lines.

54. SMED Unleashes The Power Of Lean Manufacturing 6/2/2015

    I first heard the word SMED at a dinner with a former boss. He had just purchased a failed company and told me that SMED was his secret weapon to turn that business around. Twenty two years later, my boss sold the company for several billion dollars.

55. Portion-Control Food Packaging Offers Sustainability Benefits 6/2/2015

    When it comes to portion control, a little more packaging may be better than a little less, according to AMERIPEN, an industry association that researches and offers guidance on packaging sustainability. This is especially true when looking at the bigger picture of overall food waste.

56. Handling Dairy Products From Processing To Consumption 6/1/2015

    Dairy products must be processed so that there is no contamination after pasteurization. Hot water flushing at a discharge temperature of at least 170°F for five minutes should be used on processing and filling equipment which comes in contact with pasteurized milk and dairy products at the start of each production day.

57. Stand-Up Pouches Elevate Pet Food Sales 6/1/2015

    Premium pet food is one category where packaging is transforming retail shelves. According to the American Pet Products Association , U.S. sales of pet foods are expected to rise 16 percent annually over the next three years from $14.4 billion to $33 billion, and the latest advances in flexible, stand-up pouch packaging are  fueling much of that growth.

58. Use Creative Planning To Squeeze Add-Ons Into Existing Packaging Line 5/6/2015

    The good news is that business is great and you need a new packaging line. The bad news is that you have to shoehorn it into existing space and there isn't any. What do you do now?

59. 3 Considerations For Vacuum Packaging Food 4/14/2015

    The consumer demand for tasty, visually appealing, nutritional, packaged foods has grown exponentially in that last decade and this market-driven need has motivated food-packaging professionals to seek new and innovative approaches to shelf-ready packaging. One thing, however, has not changed. Serving the needs of both the packager and the consumer, vacuum packaging remains at the center of today’s food packaging industry as it has the proven ability to extend the shelf life of the product by days, weeks, or even months.

60. Improving Shelf Life With Vacuum Packaging Equipment 3/27/2015

    Though many foods respond to vacuum packaging differently, the shelf life and quality of vacuum packaged food can greatly exceed that of bagged or wrapped packages. Vacuum packaged meat and poultry can last up to six weeks when refrigerated. Foods that are both vacuum packaged and frozen can retain both taste and texture for a year or more.