Packaging

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With exhibitors from 38 nations on the show floor, March’s Anuga FoodTec in Cologne, Germany was a showcase for global food packaging and processing technology.

America’s transition from traditional food and beverage containers to flexible pouches has moved at glacial speed, though sustainability efforts that seek to reduce packaging’s cost and weight have helped spur adoption in recent years.

Controls technology advances in small increments, and every few decades, the changes justify a complete overhaul.

Secondary packaging typically is associated with behind-the-scenes activity, but a Long Island company is demonstrating the effectiveness of secondary packaging in making school breakfasts more appealing to children.

Greek-style yogurt is emerging as the star of the grocery dairy case.

Almost two years after Chinese juice processors started using liquid paperboard containers certified by the Forest Stewardship Council (FSC), a US food manufacturer has scrambled aboard the sustainable aseptic carton bandwagon.
 

Foodservice customers can opt for the functional advantages of dressing in a pouch

Conventional wisdom says people want the lowest price for commodity items in a down economy, but convention is wrong

Polystyrene-foam clamshells are mainstays for restaurant take-out meals, with the notable exception of Chinese restaurants’ coated-paperboard containers.

In cans and pouches, tuna is getting a spicy makeover from processors big and small.