Packaging

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Breathtaking changes in food production are a hallmark of California agriculture. The latest is occurring in the Sacramento Valley, where the owners of California Olive Ranch (COR) have made a $60 million down payment toward an aggressive plan to produce four million tons of olive oil a year, about 5% of US consumption.

Sean O’Connor doesn’t think his company’s sales are coming out of the hides of Aunt Jemima or Bisquick’s Shake ‘n’ Pour. Instead, he sees his aerosoled pancake batter expanding the market.

Tad Pawlowski had a problem with the live lobsters he was shipping to Europe: most of them were dead before they cleared customs.

Closeted for years in boxes and kegs, the beverage bag is emerging in all its glory, thanks to a collaboration between US and Israeli packaging firms.

Probiotics and other healthy-living products flirt with the line between food and pharmaceuticals, and food companies are taking steps to make sure both the containers they come in and the products themselves have positive outcomes.

When concerns about product tampering spiked after September 2001, induction-sealer suppliers thought they might win more food and beverage business.

Less can be more in container performance when basic architectural principles are brought to bear. At least, that’s what Ropak Packaging Corp. contends.

Lightweighting of PET containers and systems that otherwise reduce packaging costs were in abundance at PACK EXPO.

Still derided as the meals GIs love to hate, shelf-stable heat-and-serve entrees are angling for a supermarket shelf near you.

Light weighting of the aluminum bottle may be the advancement that moves the container out of the novelty category and into the mainstream.