Food waste that occurs after consumers buy your product needs to be tackled because it is the largest, has the most environmental impact, and is an opportunity for your brands to gain market share.
Watch as I explain how #StopFoodWasteDay can be more than a day in April. Reach out to learn about the PTR Save Food Blueprint blends science, value chain, and consumer research that will allow your company to move the dial further on food waste and add meaningful value to consumers.
Multilayer Packaging Continues to Makes its Mark with superior barriers and advances in recyclability. Thank you to the Kuraray team - Diana Maya and Edgard Chow – and Dr Zhao at OSU for their insights on this FT column.
Antimicrobials Grant Superpowers to Food Packaging
Packaging that releases antimicrobials into foods can boost shelf life, reduce waste, and combat villainous mold and nasty pathogens. Learn more in my latest article.
Let's biodegrade all packaging waste so it just "disappears"!
Nope, that is the wrong answer to our litter and marine debris! This explains why>
March 3rd - Webinar Food Packaging Industry Perspective and Opportunities for Biomass-derived & Recyclable Polymers (bPE, bPET, PEF) and Biomass-derived & Biodegradable Polymers (PHA, TPS, PLA) plus where the industry is heading to attain a more sustainable food system. Watch the video replay>
May 27, 2021 - Ripe for Redesign: Better Packaging to Reduce Food Waste
The SPC Food Waste Repackaged Learning Series Virtual Event is a Sustainable Packaging Coalition project that will run throughout 2021. The program will boast Learning Series webinars, an Innovation Challenge, a Mentorship Program, and a Showcase event. I'll be speaking about how everyday packaging be better designed to reduce food waste in retail settings and consumers' homes. We will reveal opportunities to align packaging design with how consumers use products, add useful features, and provide information to help prevent food waste.
July 1, 2021, 8:00 am - The Future of Next Generation Active Packaging
Active packaging employs technology that intentionally releases or absorbs compounds from the food. This extends the shelf life of products by stalling the degradative reactions of lipid oxidation, microbial growth, and moisture loss and gain better than traditional food packaging.
In this presentation you will:
• Hear key trends and business examples to show the current status of active packaging and where the field is going
• Uncover active packaging including beta-packaging, XR, artificial intelligence, big data, and their thoughtful application in food packaging
July 19-23, 2021
July 21st- Science Required to Fuel More Sustainable Packaging
July 21st- Keeping Packaged Food Safe: Implications of New Regulations and Test Methods for Assessing Direct Contact Food Packaging
September 20-22, 2021
The AACT National Seminar conference is held annually during the fall to roughly 300 technologists in the sweet goods industry. The conference is comprised of non-commercial seminar presentations, round table discussions, and social gatherings including the infamous Iron Confectioner competition. Presentations range from basics to innovations, providing the industry with practical information to help in understanding processes and ingredients used by their companies.
October 10-12, 2021 - Antimicrobial packaging and a more sustainable food system - how Antimicrobial packaging is succeeding in food waste prevention
Antimicrobial packaging technology is increasingly being applied to increase food shelf life within packaged foods. This increase in shelf life results in less food loss and waste from growers to consumers. Antimicrobial packaging technology is applied to the packaging that is in direct contact with food or as an edible coating. Thus, it does not increase the amount of packaging and needs to be compliant with the FDA and other global Directives. Case studies on its use with specific pathogens and molds will be highlighted.