My solutions to food packaging problems help businesses thrive. I solve the little problems and then this frees up energy within companies to work with me on achieving meaningful innovation on food packaging. I love what I do and continue to be amazed how optimal food packaging effects our lives. This case study is a project from the past. I was recently reminded on how the little problem of freezer burn still aggravates our food industry. If you are struggling with a packaging challenge, please reach out so we can identify a solution together.
- Industry Update -
WHO’S WHO OF FOOD WASTE REDUCTION INITIATIVES
Pac just introduced the who’s who in food waste reduction. Great resource! Check it out >
SAVE THE DATE
IFT Symposia: Active Packaging to Enable Clean Labeling
Wednesday June 28, 2017
Consumers are demanding for natural and fresh foods more than ever and clean label often indicates the wholesomeness of food products containing natural ingredients. Kay Cooksey,Clemson, Julie M. Goddard, Cornell, and John Solomon, Clariant, will cover the latest developments and challenges in the area of active packaging specifically the use of antimicrobial polymers to control microbial growth; the synthesis of non-migrating, chelating active packaging films which enable removal of the synthetic additives and help in reducing oxidative food spoilage; extending the shelf life of food by reducing the effects of oxidation, and moisture through the use of oxygen scavengers and desiccants; and the use of MAP in effecting clean labeling initiatives.
Twizzlers come in a pressure-sensitive package that is resealable, prolonging the shelf life of the candy
- Reducing Food Waste in Packaged Food -
Packaging can reduce food waste. Profitability, sustainability and consumer value work to build the business case for packaging to reduce food waste.