Packaging

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Modified atmosphere packaging has been a game-changer for many foods and beverages, though until now the technology was the domain of industrial users.

Calling it the firm’s biggest beverage introduction in a decade, Kraft Foods executives talked about their new MiO concentrated flavoring in the same breath as their power brands at February’s Consumer Analyst Group of New York (CAGNY) conference, weeks before the tiny bottles began appearing on store shelves.

China has a hybrid economy, and its food sector also borrows the best approaches to both packaging and production.

Slip sliding away applies to both glass bottles and workers in many bottling departments because of the need to keep conveyor belts lubricated and containers upright while they twist, turn and accumulate.

Sealed Air’s Cryovac division began introducing Grip & Tear bags for different food applications in 2007, with varying degrees of acceptance.

For manufacturers who would rather take out the air than add in preservatives, a combination of vacuum and modified atmosphere packaging provides an option.

The Jolly Green Giant, Winnie the Pooh and other licensed characters are cropping up on packages of infant and toddler foods from Beech-Nut Nutrition Corp.

The Packaging Hall of Fame Class of 2010 includes professionals from a number of walks of life but only one inventor: Bob Dodrill.

Flexible new Kleinpeter Farms Dairy ice cream facility mixes up homegrown success.

Container lightweighting and recycled materials are all well and good, but the real action today is in squeezing more units into less space.