Last year, Industrial Physics found that there is a desire for innovation, with 96% of packaging professionals in food and beverage expressing that new developments in packaging were important. However, this year’s data highlights that in reality, less than a quarter (24%) of organizations are currently taking an innovative approach.

Membership groups of UK-based Campden BRI pointed to ultra-processed food, staff retention, recyclability, legislative divergence and “High in Fat, Salt and Sugar” (HFSS) designations as major challenges facing the food industry

Launched in 1991, the biannual conference brings together food engineers and technologists from across industries, academic institutions and government to discuss emerging challenges and potential solutions for delivery of safe, nutritious and sustainable foods.

Utilizing new technologies can significantly improve the reliability of allergen labeling, providing greater peace of mind for consumers and fostering trust in food brands.

Packets of Maoam Chew Fruit Mix showcase Xeikon’s TITON dry toner technology printed on heat-sealable Sappi Seal Silk 67 g/m2 functional paper.

By understanding the psychology of packaging design, as well as the demand for sustainable and unique packaging, businesses can better engage customers and distinguish their products in a crowded market.

The sustainable packaging solution works with conventional metal screw caps and is compatible with winemakers’ bottling lines.

Henkel Adhesive Technologies, in collaboration with Kraton Corporation and Dow Inc., has achieved a reduction in product carbon footprint for TECHNOMELT SUPRA 100 and TECHNOMELT SUPRA 106M.

Pulp Ultra containers are designed for fresh prepared meals, ready-to-eat foods, processor applications and oil-heavy menu items.

Dorot Gardens’ rebrand aims to demonstrate the ease, quality and convenience of pre-portioned, flash-frozen garlic and herbs.