Learn the latest packaging innovations in Packaging Technology and Research April 2017 Newsletter View this email in your browser 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.            - Claire - 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 > Congratulations to Jeffery Rhodehamel, Ph.D.  on receiving Riester-Davis-Brody Award! Food Packaging Division esteemed lecturer, Gordon Robertson will address how bioderived polymers that are recyclable are a most sustainable. “Biobased but not biodegradable: the future for sustainable plastic packaging”. Monday, June 26, from 3:30 p.m. to 5 p.m.   SAVE THE DATE IFT Symposia: Active Packaging to Enable Clean Labeling Wednesday June 28, 2017 8:30-10:00am Bellini 2103 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.   Read the article “Reducing Food Waste in Packaged Food” from Food Technology.   Please don't hesitate to call 612.807.5341 if you have questions. NEED MORE HELP?  If you'd like to learn more on important topics like these and their potential impact on your business please call 612.807.5341 or email me.

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