Food safety, sustainability, plant safety, outsourcing, trade secrets, lack of qualified workers. Sound familiar? If you work in the average North American food or beverage manufacturing plant, chances are you face these challenges each month and maybe even each day.
Foodborne pathogens and other bacteria are devoured from within by viruses known as bacteriophages. This fall, food manufacturers will begin testing this food-safety weapon.
Getting on the shelf with an attractive container may no longer be enough to sell premium bottled water: Discriminating consumers want energy offsets, too.
The best-in-class container made of glass in 2007 is Brown-Forman’s Gentleman Jack Rare Tennessee Whiskey, according to the Glass Packaging Institute (GPI).
Bold lithography and a super hero tie-in resulted in a quick sellout of Delacre cookies at Carrefour supermarkets throughout France this summer, prompting plans for another limited edition container in Belgium in October when the Spiderman 3 DVD is released in Europe.
Controlled atmosphere packaging (CAP) for fresh-cut fruits and vegetables typically has required lasers to produce micro-perforated films, driving up costs.
Vacuum bags with high oxygen-barrier properties are fresh-meat workhorses, and the newest generation of B 2000 bags from Sealed Air Corp.’s Cryovac Food Packaging division overcomes the aesthetic shortcomings of older bags.
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