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February 2022 Newsletter View this email in your browser Predicting shelf life guides how packaging science can best be applied to extend shelf life. As always, please reach out with questions or if I can help you apply packaging science.               - Claire ------- JOIN ME AT UPCOMING INDUSTRY EVENTS ------ ------- FOOD PACKAGING EXPERTISE IN...   ------ ...REDUCE FOOD WASTE & INCREASE SHELF LIFE >Estimation of Safety and Quality Losses of Foods Stored in Residential Refrigerators >Recent advances in intelligent food packaging materials: Principles, preparation, and applications >Emitters of Flavours, Colorants and Other Food Ingredients >Food Waste Policy Finder More content to Reduce Food Waste & Increase Shelf Life in our archive>   ...MORE SUSTAINABLE PACKAGING SOLUTIONS & STRATEGIES >Plastic in the oceans is not the fault of the Global South >US Plastics Pact releases anticipated 'problematic' materials list >Recycling of Post-Consumer Packaging Materials into New Food Packaging Applications—Critical Review of the European Approach and Future Perspectives   More content on More Sustainable Packaging in our archive>  ...VISION FOR THE FUTURE OF FOOD PACKAGING >Applying Biomimcry in The Pet Industry >3 Solutions to Ensure Supply Chain Resiliency More content on The Future of Food Packaging in our archive>  ...INNOVATION FOR INDUSTRY >4 Vital Shelf-Life Prediction Methods for Food Packaging >How to Use Live Streaming to Improve Consumer Purchase Intentions: Evidence from China More content on Industry Insights in our archive> --------------------- CLIENT NEWS -------------------- COVID or "The Great Resignation" have your team short-staffed? PTR can help! Our strategy and technical consulting fill the gap, with Day 1 impact for teams needing quick wins created by blending food science with the value chain.   Reach out  if you'd like to discuss how we might support your team. 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.  Made with   by

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