Consumer convenience and functionality capture the spotlight.

The Bemis Ready Meals package is the first self-venting retort pouch for portable meals that looks and functions like a bowl. *Source: Bemis.*

Fresh-N-Tasty bakery pouch — The Fresh-N-Tasty Bakery pouch was developed for in-store fresh-baked cookies and other goods. *Source: Robbit.*

The special micro-embossing on the Kohinoor anti-slip bag delivers a high coefficient of friction that prevents the bags from slipping when stacked. *Source: Flex Films.*

Lays Summer Promo packaging — Lay’s Summer Promo packaging features digitally printed lamination incorporating variable data printing that allows customer-submitted photographs to be used on each package. *Source: Emerald Packaging, Inc.*

The Flexible Packaging Association (FPA) has announced the winners of its 60th Annual Flexible Packaging Achievement Awards. Nineteen packages were recognized for their innovations, many of which offer more convenience and functionality. Additionally, several new film formulations were honored for their increased visibility and strength properties. Sustainability also continues to be a focus, with a number of entries decreasing layers and thickness to reduce overall material volume.

Designed by Bemis Company, Inc., the Prego Ready Meals package won the highest achievement award for its overall excellence and contributing to the advancement of the flexible packaging industry. As the first self-venting retort pouch for portable meals, the package looks and acts like a bowl. A BPA-free, microwavable standup pouch, it does not require refrigeration and has an easy-opening tear design, allowing consumers to eat right out of it. The microwave-friendly design includes cool touch zones and controlled venting to eliminate hot or cold spots.

Winning a gold achievement award for technical innovation was the Daisy Brand Sour Cream squeezable pouch designed by Sonoco Flexible Packaging. An inverted, wedge-shaped pouch with a flip-top dispensing closure, the packaging makes dispensing drip free and easy to control, eliminating the need for a utensil to scoop out the product.

The winner in the sustainabilty category was the Fresh-N-Tasty Bakery 12-count cookie pouch with stay-fresh barrier properties, as well as a high-visibility window for viewing the product. Made by the manufacturer Robbit, it includes a number of features designed for ease of use, such as a handle and resealable zipper.

The Kohinoor anti-slip bag made by Flex Films won gold for packaging excellence. Used for packaging premium rice, it features special micro-embossing on the laminate that prevents the bags from slipping over one another when stacked for unitizing. The design also prevents puncturing of the film, which maintains its barrier effectiveness.

The winner of the gold category for printing and shelf impact was Lay’s Summer Promotion package, manufactured by Emerald Packaging, Inc. Digitally printed lamination incorporating variable data printing allows customer-submitted photos to be used on each package. A unique barcode on each package links the photo to the packaging and the package to a particular consumer.

This year, 78 packages were submitted, with a total of 164 entries due to a number of packages entered into multiple categories. The winning entries were recognized at a ceremony held during the 2016 FPA Annual Meeting at the Ritz-Carlton Golf Resort in Naples, FL.

For more information:

Dani Diehlmann, 410-694-0800,
ddiehlmann@flexpack.org, www.flexpack.org.

Debra Schug was Editor-in-Chief of Food Engineering. She began her media career over a decade ago writing and producing broadcast news for both television and radio at the local and national level. She spent many years as the managing editor for two trade magazines in the oil industry and the research editor for an annual petroleum report. She has a master’s degree in journalism and mass communication from Iowa State University.

You must login or register in order to post a comment.

Products

Food Process Engineering and Technology, 3E

Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

See More Products