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Food Packaging News
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 | Dispenser pioneer passes away
Curtis Allina’s departure from Pez Candy Inc. in 1979 was abrupt, but his contribution to both the company and food packaging will live on for years.
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 | A raspberry for excess headspace
The January edition of Consumer Reports magazine takes aim at food packages that seem to promise more than they deliver, with Lay’s potato chips cited as exhibit A.
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 | Delaware microbrewery likes aluminum
Chalk up another craft brewery in the aluminum-container column: 16 Mile Brewing Co., a start-up brewery in Georgetown, DE, debuted its Old Court Ale and Amber Sun Ale in 22 oz. aluminum bottles in June.
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 | The well-engineered cap
Premium products demand premium delivery systems, which is why a Texas salad dressing maker pioneered the use of a no-drip, no-glop closure.
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Three cheers for a reclosable pouch
Every container company is playing the green card these days, so it isn’t surprising that a new Canadian copacker would choose to call itself the Eco-Container Corp.
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Me-too tray is step-saver
The better-mousetrap principle applies to the new snap-tray container from Sealed Air’s Cryovac division.
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 | Licensing expands single-serve coffee
While hard times have taken a bite out of the gourmet coffee business, indulgent caffeine consumption continues to propel single-serve coffee sales, both for in-home and at-work consumption.
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 | Another victory for synthetic closures over cork
It was a small skirmish in the continuing war of the wine-bottle stoppers, but a recent filling and capping operation at a small winery in Walla Walla, WA marked another victory for synthetic closures over cork.
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 | Soups on, with new look
Gluten-free gnocchi, gluten-free beer, gluten-free soup: The dietary options for America’s estimated 2 million sufferers of celiac disease might soon rival their numbers, though food producers are uncertain if gluten-free is a fad or a trend.
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 | No whitewash in this bottle
Insincere sustainability claims expose companies to charges of greenwashing. Likewise, faux tie-ins to breast cancer fundraising has spawned a new term: pinkwashing.
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 | Foodservice’s sustainability champions
With their ability to tell a story while standing on a supermarket shelf, retail packaging easily flags a change in recyclable content or biodegradability.
by Kevin T. Higgins, Senior Editor
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 | Laceration-free kids' snack
Technology needs to find its market, and packaging professionals at Crown Holdings Inc., along with their US food-manufacturing clients, are keeping an eye on a healthy snack launched in September in France and other European countries to see if it clicks with mothers and their children.
by Kevin T. Higgins, Senior Editor
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 | Waste as a fashion statement
An organic dairy was the first food company to pay citizens to return empty containers; now mainstream snack-food companies are climbing on board.
by Kevin T. Higgins, Senior Editor
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 | Lean, green and chalky
Calcium carbonate is touted as a tough, earth-friendly material in sustainability circles, and its applications in global packaging are growing.
by Kevin T. Higgins, Senior Editor
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 | Fresh lobster with legs
Seven days is the longest shelf life lobster meat gets, and that’s not long enough for retail distribution.
by Kevin T. Higgins, Senior Editor
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 | Bottled water market dries up
Annual growth in US bottled water will be less than 1% for the next five years, UK beverage researcher Canadean Ltd. forecasts, though the thirsty Asian market will help the category attain 2.8% growth worldwide this year.
by Kevin T. Higgins, Senior Editor
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 | A bag to cluck about
Like Frank Sinatra, Scott Sechler’s mantra is, “I did it my way.” So when a key customer asked him to come up with case-ready packaging for his antibiotic-free, organic chickens, Sechler took pains to find something distinctive and different.
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 | To corner a market, use a box
Breathtaking changes in food production are a hallmark of California agriculture. The latest is occurring in the Sacramento Valley, where the owners of California Olive Ranch (COR) have made a $60 million down payment toward an aggressive plan to produce four million tons of olive oil a year, about 5% of US consumption.
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Forget about convenience! What about fun?
Sean O’Connor doesn’t think his company’s sales are coming out of the hides of Aunt Jemima or Bisquick’s Shake ‘n’ Pour. Instead, he sees his aerosoled pancake batter expanding the market.
by Kevin T. Higgins, Senior Editor
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 | Beverage bag debuts
Closeted for years in boxes and kegs, the beverage bag is emerging in all its glory, thanks to a collaboration between US and Israeli packaging firms.
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 | Good for body and earth
Probiotics and other healthy-living products flirt with the line between food and pharmaceuticals, and food companies are taking steps to make sure both the containers they come in and the products themselves have positive outcomes.
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 | A second look for induction seals
When concerns about product tampering spiked after September 2001, induction-sealer suppliers thought they might win more food and beverage business.
by Kevin T. Higgins, Senior Editor
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 | More strength, less resin
Less can be more in container performance when basic architectural principles are brought to bear. At least, that’s what Ropak Packaging Corp. contends.
by Kevin T. Higgins, Senior Editor
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Get the weight out
Lightweighting of PET containers and systems that otherwise reduce packaging costs were in abundance at PACK EXPO.
by Kevin T. Higgins, Senior Editor
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 | MREs go mainstream
Still derided as the meals GIs love to hate, shelf-stable heat-and-serve entrees are angling for a supermarket shelf near you.
by Kevin T. Higgins, Senior Editor
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