Packaging

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.
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An energy boost for your coffee cup

At first blush, White Wave Food’s Stok black coffee shots look like any other 0.5 oz. creamer in a Bosch thermoformed cup. 
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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.
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Less is more, DuPont judges conclude

Gaining FDA approval of a cleaning process for recycled polyethylene terephthalate enabled Associated Packaging Technologies to create a dual-ovenable tray for frozen foods. Use with ConAgra brands will divert 8
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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.
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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.
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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.
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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.

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Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
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Food Engineering

Food Engineering December 2014 Cover

2014 December

In the December 2014 issue of Food Engineering read about our Fabulous Food Plant feature on the Chelten House, a new facility in Las Vegas.

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Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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