Food Engineering logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Engineering logo
  • NEWS
    • Latest Headlines
    • Manufacturing News
    • People & Industry News
    • Plant Openings
    • Recalls
    • Regulatory Watch
    • Supplier News
  • PRODUCTS
    • New Plant Products
    • New Retail Products
  • TOPICS
    • Alternative Protein
    • Automation
    • Cannabis
    • Cleaning | Sanitation
    • Fabulous Food Plants
    • Food Safety
    • Maintenance Strategies
    • OEE
    • Packaging
    • Sustainability
    • More
  • EXCLUSIVES
    • Plant Construction Survey
    • Plant of the Year
    • Sustainable Plant of the Year
    • State of Food Manufacturing
    • Top 100 Food & Beverage Companies
  • MEDIA
    • Podcasts
    • Videos
    • Webinars
    • White Papers
  • FOOD MASTER
  • EVENTS
    • Food Automation & Manufacturing Symposium and Expo
    • Industry Events
  • RESOURCES
    • eNewsletter
    • Custom Content & Marketing Services
    • FE Store
    • Government Links
    • Industry Associations
    • Market Research
    • Classified Ads
  • EMAGAZINE
    • eMagazine
    • Archive Issue
    • Advertise
  • SIGN UP!

Ship Shape

April 4, 2003
Providing moisture protection for Tokyo-bound product helps Campbell soup strengthen its brand integrity in a coveted market.



When Campbell Soup Company decided to enter the coveted Japanese market, the company needed to be sure that its soup, juices and other beverages were transported from San Francisco to Tokyo without any damage to cans or printed labels.

Japanese dock workers routinely scrutinize shipments for any discolored or peeling labels, or for spot rusting on cans, and will reject entire boatloads of product if even a portion of the shipment contains defects. Simply put, there is no "accepted rate" of product damage in Japan.

Therefore Campbell needed to guarantee that its products would arrive in exactly the same condition as they were when loaded into sea-bound shipping containers. While cargo may leave and arrive in port at certain dew point conditions, ocean voyages frequently introduce atmospheric changes into cargo hold. Recognizing these conditions could cause product containers to rust and peel while en route to Tokyo, Campbell specified Container Dri II humidity and moisture control bags from Sud-Chemie Performance Packaging.

Dri II minimizes the hazards of humid environments by absorbing ambient moisture through a flexible microporous Tyvek bag. Once inside the interior of the bag, a patented formulation physically bonds with water vapor, transforming it into a thick, concentrated gel that remains in the bags and does not leak back onto cargo. At 90 percent relative humidity and 25 degrees C, Dri II absorbs up to approximately three times its weight in water.

Container Dri II bags are easy to use and placed in shipping containers after cargo has been loaded. After Campbell's products are loaded onto pallets, bags are placed underneath pallets and on top of containers, since warmer air at the top tends to carry more moisture.

Campbell was pleased that the bags provide moisture protection for up to 60 days during transports. Although it doesn't take 60 days for a freighter to travel from the Bay area to Japan, occasional delays occur at port.

Because Container Dri II is non-hazardous and non-toxic, Japanese dock workers dispose of bags with regular waste when unpacking shipping containers. Campbell uses 125-gram (four-ounce) size bags, though Sud-Chemi also supplies 50-gram bags.

Sud-Chemie's technical support staff worked with Campbell to determine the number of bags needed to ensure that cargo is suitably protected against moisture. Generally, 64 bags are used for a 40-ft. container. Generally, 64 bags are used for a 40-ft. container, though this number can vary depending on anticipated environmental conditions and shipping routes.

Campbell's success at controlling moisture is reflected in the lack of complaints from its Japanese distributor. Further, the soup-maker has increased its operations due to greater demand for new and existing products in Japan, thus making the need for product protection even more critical.

Entering the Japanese market presented other unique challenges for Campbell. The company needed to overcome Japanese hesitancy towards cream-based soups, since Japanese soups are traditionally broth-based. As a result, Campbell formed a partnership with Nakano Vinegar Co., Ltd., a leading food company in Japan, to help coordinate its marketing campaign. The two companies formed a joint-venture called Campbell Nakano, Inc. and Campbell's soup can labels seen in North America were translated into Japanese to introduce eight cream-based soups, including mushroom and seafood.

Sud-Chemie Performance Packaging,101 Christine Drive, Rio Grande Industrial Park, NM 87002 (800) 989-3374; Fax: (505) 864-9296; www.s-cpp.com
Product 202

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • Global Organic Food & Beverage Market to Grow

    Global Organic Food & Beverage Market to Grow

    With a CAGR of 12.07%, Bonafide Research estimates this...
    Latest headlines
  • skilled MEP worker

    Predicting Food and Beverage Manufacturing Trends for 2024

    The two words that should be kept in mind are labor and...
    Automation
    By: Derrick Teal
  • cleaning and sanitation

    The basics of cleaning and sanitation in food plants

    Sanitation maintains or restores a state of cleanliness...
    Food Safety
    By: Richard F. Stier
Manage My Account
  • eMagazine
  • eNewsletter
  • Online Registration
  • Manage My Preferences
  • Customer Service

More Videos

Popular Stories

Cargill Cocoa Plant

Cargill Invests in its Cocoa Supply Chain

Campbell’s Utah plant

Going for Gold(fish): Inside The Campbell’s Company’s $160M Cracker Plant Expansion

Woman engineer on construction site

Exploring the Impact of Women Engineers on the Food Industry

CHECK OUT OUR NEW ESSENTIAL TOPICS

Alternative ProteinAutomationCleaning/SanitationFabulous Food Plants

Food SafetyMaintenance StrategiesOEE

PackagingSustainability

Events

June 17, 2025

Refrigerated & Frozen Foods’ State of the Cold Chain

On Demand Kelley Rodriguez, Editor in Chief of Refrigerated & Frozen Foods, will be joined in this 60-minute webinar by industry experts to help unpack the latest research.

July 23, 2025

Decarbonizing Process Heat: What You Should Know and Next Steps

Driven by climate goals, business risk, client interest, and resilience considerations, food and beverage companies are increasingly turning their attention to decarbonizing their production processes.

View All Submit An Event

Products

Recent Advances in Ready-to-Eat Food Technology

Recent Advances in Ready-to-Eat Food Technology

See More Products

Plant of the Year

Related Articles

  • Ship-shape cans to the rescue

    See More
  • Technology Update: Shape of things to Come

    See More
  • Durex circulation heater

    Quick-ship process heaters

    See More
×

Elevate your expertise in food engineering with unparalleled insights and connections.

Get the latest industry updates tailored your way.

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Food Master
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • YouTube
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing