- THE MAGAZINE
- FOOD MASTER
Packaging manufacturers continue to push performance boundaries, but oftentimes little consideration is given to the impact on the recycling stream.
FSIS recommends refrigerated food be thrown out if left out for more than two hours.
A larger opening releases more aroma and flavor, and accomodates a straw.
The lidding material can withstand rigorous retort manufacturing processes while maintaining reliable seal integrity and peelability.
The new packages will save money, boost efficiency, lower the restaurant group’s carbon footprint and showcase its bagels and cream cheese.
New technologies and innovations mean manufacturers that don’t update theirs could lose sales.
The technology relies onrenewable phase change materials (PCMs), compounds that liquefy and solidify at specific temperatures.
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