FPA Announces 2021 Flexible Packaging Achievement Award Winners
Annapolis, Maryland: March 10, 2021 – The Flexible Packaging Association (FPA), the leading advocate and voice for the growing U.S. flexible packaging industry, is pleased to announce the winners of its 65th Annual Flexible Packaging Achievement Awards Competition. The winning entries were recognized during a virtual awards ceremony that was live-streamed on March 10th. This year, 75 package entries were submitted for the competition, with a total of 201 entries (some packages were entered into multiple categories). Twenty packages were honored with 27 Achievement Awards. The judges for this year’s competition included Cory Francer, Editor-in-Chief, Packaging Impressions; David Luttenberger, Global Packaging Director, Mintel Group Ltd.; and Keith Vorst, Ph.D., Director, Polymer and Food Protection Consortium, Iowa State University. Even though we’re amid a pandemic, the judges were thrilled at the number of entries for the competition. Luttenberger notes “I think the first thing that stood out was the number of entries. We've certainly had a unique and challenging year, but to have this many entries, as many, if not more, than we've had the past couple of years certainly was unexpected.” Technical innovation and sustainability continue to be a focus of the competition. “We saw some packaging that was what I would call the total package for new ideas and innovations,” says Vorst. “It’s not just one component but companies are looking at all the package components now, and that’s exciting.” Luttenberger notes “the technological innovations we saw this year were really unique, clever, and practical constructions, looking at the advancement of barriers, particularly for recyclable materials and extending shelf life.” An increasing trend seen for this year’s competition was the increase in international entries. We saw some entries from the Middle East, Europe, and Asia as well. So, really a nice global mix of packaging,” notes Francer. According to Vorst, “the international entries in many cases, brought some new technology to the game. I think we're seeing a different approach for packaging, maybe some things that we wouldn't typically see here in the U.S., and some of the entries that were entered were really impressive.” The printing quality of the entries this year was also remarked on by the judges. “The print quality that we saw this year was really, really impressive. Some amazing things are being done with the graphics in flexible packaging,” states Francer. Vorst agrees with Francer’s observation and adds, “it was the first thing that grabbed our attention.” Another trend seen for the competition is companies focusing on user experience for packaging. According to Luttenberger, “flexible packaging converters are recognizing that the end-user is not always a consumer - it could be an operating room technician, an EMT, or someone in a warehouse. Making sure that the packaging works as it's supposed to, and making sure that the product maintains safety, efficacy is protected, is easy to open, can tell us when it's already been opened is important. We have to think about the user experience in the context with who the user is, not just a shopper in a store or someone preparing a meal at home, for instance.” 2021 AWARD RECIPIENTS HIGHEST ACHIEVEMENT AWARDThe Highest Achievement Award is evaluated by the judges as possessing overall packaging excellence, significant attributes in all award categories, and contributing most to the advancement of the industry. Crunch Pak's Toy Story Lunch Kitz Awards: Highest Achievement Award Gold Award – Technical Innovation Manufacturer: American Packaging Corporation, www.americanpackaging.comEnd-User/Customer: Crunch PakPlant: Story City, IAKey Supplier: American Packaging CorporationContact: Cindy Ingebritson, Corporate Marketing Specialist, firstname.lastname@example.org, 515-733-1406 Description: American Packaging Corporation (APC) is proud to be part of the packaging for Crunch Pak’s Lunch Kitz. Lunch Kitz is a 4 oz. snack tray having individual compartments containing fresh sliced apples, an artisan cracker, string cheese, and Italian salami. The foods are fresh and healthy, including the salami which is without nitrates, nitrites, or artificial ingredients.**Please note that the recipient is aware of their Gold and Highest Achievement Award.** -------------------------------------------------- GOLD ACHIEVEMENT AWARDSListed alphabetically by package name. Amcor's Dual Chamber Pouch Award: Gold Award – Technical Innovation Manufacturer: Amcor Flexibles, www.amcor.comEnd-User/Customer: Boston ScientificPlant: Mundelein, ILContact: Angelia Schiedemeyer, Sr. Marketing Communications, email@example.com, 920-527-7132 Description: The Amcor Dual Chamber Pouch is a specialty multi-layer pouch with a breathable membrane. The product consists of a peelable device chamber and a non-peelable desiccant chamber, and the desiccant is kept separate from the device with a symmetric coextruded vented nylon film. This solution is ideal for moisture sensitive products such as drug-coated products which may be adversely affected by reacting with various gasses found within the atmosphere of the package and is suitable for EtO sterilization. -------------------------------------------------- Arbor Teas Organic Tea Award: Gold Award – Sustainability Manufacturers: Polykar (www.polykar.com), Eagle Flexible Packaging (www.eagleflexible.com), and Futamura USA, Inc. (www.futamuragroup.com)End-User/Customer: Arbor TeasPlant: Saint-Laurent, Quebec, CanadaDesigner/Design Firm: Arbor TeasKey Suppliers: Polykar, Eagle Flexible Packaging, and Futamura USA, Inc.Contact: Bryan Mongeau, Marketing Communications Specialist, firstname.lastname@example.org, 514-264-8158 Description: Compostable films are united to create an environmentally friendly tea packaging solution. The labels of the packaging are composed of hemp-based or sugarcane-based paper. The sealant layer is PKBIO200C from Polykar. This film is derived from resin which is partially bio-based from corn feedstock. It has high clarity and a low seal initiation temperature. The print web of the multi-layer structure is NatureFlex™ from Futamura, a compostable cellulose film based on wood pulp from sustainably-managed sources. These materials also reduce the weight of the packaging when compared to paperboard tubes or kraft bags. The material in Arbor Teas’ packages requires a less optimized environment for biodegradation, representing a major advance in low-impact packaging. -------------------------------------------------- ChameleonTM for Tyvek® Award: Gold Award – Expanding the Use of Flexible Packaging Manufacturer: PAXXUS, Inc., www.paxxus.comPlant: Addison, ILContact: Dhuanne Dodrill, CEO, email@example.com, 630-405-7801 Description: ChameleonTM for Tyvek® allows the user to readily evaluate the quality of a seal when used with uncoated Tyvek. Before opening, the seal shows as a darker color when viewed through the film side. Once the package has been peeled open, a vivid colored seal indicator presents on the Tyvek with a contrasting white seal indicator on the film. The easy ability for users to identify any seal flaws addresses the new EU Medical Device Regulation requirements that the "integrity of the packaging is clearly evident to the final user" while providing a consistent, smooth, fiber-free peel. -------------------------------------------------- Hunter’s® Gourmet – Quinoa Chips Awards: Gold Award – Packaging ExcellenceGold Award – PrintingGold Award – Shelf Impact Manufacturer: Emirates Printing Press, L.L.C., www.eppdubai.comEnd-User/Customer: Hunter Foods – UAEPlant: Dubai, UAEContact: Joseph Binoy, Senior Sales Manager, firstname.lastname@example.org, +97145039999 Description: The first thing that consumers remember about a brand is its color. The print on matte OPP with a white background and multiple colors gives the package a very rich look, and the shelf appearance influences the consumers to buy the product. The structure of the package is 20μ matte OPP + 12μ metalized PET + 60μ LDPE-TR and maintains the required barrier for the chips. -------------------------------------------------- Industrial Compostable Coffee Pod Lidding & Mother Bag Award: Gold Award – Sustainability Manufacturer: TC Transcontinental Packaging, www.tctranscontinental.com/packagingEnd-User/Customer: Maxwell House Coffee CanadaPlant: Brooklyn, NYContact: Diana Courtepatte, Customer & Sales Solutions Manager, email@example.com, 416-998-2214 Description: Both the pod lidding and mother bag are certified by the BPI (Biodegradable Products Institute), meaning that it is certified to breakdown in industrial composting. They are made from a high percentage of plant-based materials providing a sustainable solution for the single-serve coffee industry to mitigate landfill waste. The entire solution has a circular design with renewable inputs into the materials and a no separation pod design to ensure easy consumer disposal into the organics collection to be processed as industrial compost. The compostable lidding film has a good sealing performance as it seals onto the unique industrial compostable soft pod design and brown ring. The mother bag protects the pods and provides a barrier, all to help mitigate contamination in the end stream. -------------------------------------------------- Infused Face Mask Award: Gold Award – Shelf Impact Manufacturers: Karlville (www.karlville.com) and The Packaging Lab (www.thepkglab.com)End-User/Customer: NufabrxPlant: Brooklyn Park, MNDesigner/Design Firm: The Packaging LabKey Supplier: The Packaging LabContact: Raul Matos, Vice President, firstname.lastname@example.org, 305-533-1051 Description: Not all masks are created equal. The copper-infused face mask is impregnated with Shea Butter moisturizer as doctors, first responders, and millions of people are dealing with redness, irritation, or “maskne” caused by masks. For the packaging, the pouch is digitally printed, thermally laminated, and pouched all within 24 hours. To give moisture barrier the brand owner chose a BOPP. The structure is matte BOPP (1.1 mil)/EVA/ink /EVOH/PE (3.5 mil). -------------------------------------------------- Nutra Dates 3D Pouch Award: Gold Award – Printing Manufacturer: Emirates Printing Press, L.L.C., www.eppdubai.comEnd-User/Customer: Al Foah DatesPlant: Dubai, UAEContact: Joseph Binoy, Senior Sales Manager, email@example.com, +97145039999 Description: The Nutra Dates 3D Pouch compliments the contrast between the matte look with a patterned golden metallic design. The date image is designed to create a superior impact on the shelf and comes with a reclosable zipper to maintain product freshness and laser scoring for consumer convenience. -------------------------------------------------- Ruffles® Lime and Jalapeño Anthony Davis Bags Awards: Gold Award – Packaging ExcellenceGold Award – PrintingGold Award – Shelf Impact Manufacturer: Printpack, www.printpack.comEnd-User/Customer: Frito-LayPlant: Villa Rica, GAContact: Lisa Preston, Marketing Communications Manager, firstname.lastname@example.org, 404-460-7441 Description: Ruffles®’ new Lime and Jalapeño chip flavor is a collaboration between two bold and dynamic brands, Ruffles® and basketball star Anthony Davis. The collaboration was inspired by Davis' multidimensional personality and Ruffles®’ spirit of individuality. Three package designs reference Anthony Davis’ #3 jersey. Each package features one of two images of Mr. Davis placed on one of three different backgrounds of bold waves. The wavy lines of the package represent both Ruffles®’ iconic texture and Davis’ trademarked unibrow. These limited-edition bags marks the first time in Frito-Lay history that a chip package features a celebrity likeness. -------------------------------------------------- Shield Pack® Clear High Barrier Aseptic IBC Liner Award: Gold Award – Technical Innovation Manufacturer: Amcor Flexibles, www.amcor.comPlant: Oshkosh, WIContact: Jennifer Hackinson, Marketing Communications Specialist, email@example.com, 920-527-5604 Description: The Shield Pack® Clear High Barrier Aseptic IBC Liner provides the clarity and durability that the distribution process demands. This technology replaces laminated oriented metalized structures in applications where manufacturers are packaging up to 300 gallons of product for intermittent storage and transportation. The multi-layer structure safeguards against moisture, oxygen, and environmental contamination, while extending distribution range, reducing transit failures, improving product quality, and maintaining product color and vitamin retention. -------------------------------------------------- Volga Shahi Gold Pouch Award: Gold Award – Printing Manufacturer: Emirates Printing Press, L.L.C., www.eppdubai.comEnd-User/Customer: Walq Foods Industries LLCPlant: Dubai, UAEContact: Joseph Binoy, Senior Sales Manager, firstname.lastname@example.org, +97145039999 Description: The Volga Shahi Gold Pouch is printed with inline registered matte coating which makes the pouch stand out on the shelf. High dart PE used inside the gusset improves the dart impact of the laminate, sustain drop tests and bursting strength during transport, and handling of the package. The artwork was designed to enhance the traditional feel. The matte and glossy look of the pouch creates excellent shelf appeal, helping it catch the immediate attention of the user. A 3D pouch technique was used to replace the conventional pouching and woven bag. -------------------------------------------------- SILVER ACHIEVEMENT AWARDSListed alphabetically by package name. 50% Recycled Content Multi-Use E-Commerce Mailer Awards: Silver Award – Packaging ExcellenceSilver Award – Sustainability Manufacturers: Manufacturers: Berry Global (www.berryglobal.com) and PAC Worldwide Corporation (www.pac.com)End-User/Customer: PAC Worldwide CorporationPlants: Danville, KY and Middletown, OHContact: Caleb Triplett, Product Manager - Flexible Packaging, email@example.com, 336-469-2471 Description: Berry Global and PAC Worldwide Corporation co-developed a multi-use e-commerce mailer that contains an industry-leading 50% recycled content. Using a proprietary blend, this mailer advances the circular economy through a material reduction of 20% to competing mailers and the prior mailer used. Also, this mailer is part of a family of mailers that utilize an exclusive closed-loop system of recycled content supplied in partnership with one of PAC Worldwide’s e-commerce customers. Uniquely engineered for best-in-class output, high-opacity, low-light transmission, high-performance seal characteristics, and extreme toughness, this mailer helps e-commerce brands meet sustainability objectives without compromising on performance. -------------------------------------------------- Amazon Tea Stand-up Pouch Award: Silver Award – Printing Manufacturer: Emirates Printing Press, L.L.C., www.eppdubai.comEnd-User/Customer: Al Maras Tea Filling FactoryPlant: Dubai, UAEContact: Joseph Binoy, Senior Sales Manager, firstname.lastname@example.org, +97145039999 Description: The Amazon Tea Stand-up pouch is designed to create a superior impact on the shelf. The key features include rich vibrant colors and appealing visual effects achieved with 8 color gravure printing which makes the pouch distinctive. The printing on matte OPP with a very high-resolution product image gives the package a unique look. This pouch, both functional and elegant, is designed with a resealable zipper that keeps the product fresh for a longer time. -------------------------------------------------- Aunt Millie's Live™ Organic BIOVANTAGE™ Bakery Bag Awards: Silver Award – SustainabilitySilver Award – Technical Innovation Manufacturer: Berry Global, www.berryglobal.comEnd-User/Customer: Aunt Millie'sPlant: Macedon, NYContact: Caleb Triplett, Product Manager - Flexible Packaging, email@example.com, 336-469-2471 Description: Aunt Millie’s Live™ Organic is a new family-farmed organic bread emphasizing social and environmental responsibility strengthened through the use of Berry Global’s BIOVANTAGE™ bakery film. This film contains 50% renewable, bio-based PE sourced from sugarcane. BIOVANTAGE™ is a drop-in for traditional PE films, with no change in performance or packaging properties. Also, BIOVANTAGE™ films are How2Recycle prequalified. Through the use of BIOVANTAGE™, Biorenewable Content (BRC) certified inks, and 15% downgauging, Aunt Millie’s reinforced the appeal of the Live™ Organic product line to the target audience of environmentally and socially responsible consumers. -------------------------------------------------- Brookside Hershey’s Exotic Dark Pouch Award: Silver Award – Technical Innovation Manufacturer: Paharpur 3P, www.paharpur3p.comEnd-User/Customer: Hershey India Private Ltd.Plant: Ghaziabad, Uttar Pradesh, IndiaDesigner/Design Firm: Paharpur 3P and Hershey India Private Ltd.Key Suppliers: Ester Industries Ltd., Henkel Adhesives Technologies India, and Sakata InxContact: Vipendra Tyagi, VP – R&D and Quality, firstname.lastname@example.org, +91-0120-4389173 Description: This innovative peelable strip in a pouch was developed where the consumer initially sees the existing branding (Brookside) and then peels the strip away to unveil the new Hershey branding (Hershey’s Exotic Dark). The strip is an integral part of the pouch and is not a pressure-sensitive paper label. Paharpur 3P developed this concept, modified existing equipment, and was able to manufacture the pouches with a zipper and bottom gusset plus the registered strip with minimum tolerance. The challenge was to develop the laminate structure for the pouch and strip which should look similar to the existing laminate and exhibit good heat seal and easy peel properties. The specifications of the base gusset of pouches were slightly changed, and it passed all hurdles of machinability/barrier properties and standability. -------------------------------------------------- CaPao Cacaofruit Smoothie Balls Award: Silver Award – Shelf Impact Manufacturer: ProAmpac, www.proampac.comEnd-User/Customer: MondelezPlant: Hartford, WIDesigner/Design Firm: BulletproofContact: Mariah Thurston, Marketing Coordinator, email@example.com, 413-875-9858 Description: CaPao brought to market their Cacaofruit Smoothie Balls – little balls of goodness – combining cacaofruit pulp with other fruits, nuts, and seeds to deliver a completely new plant-based snack experience. These bite-sized nourishing snacks are produced in a wind-powered manufacturing facility and are individually wrapped on a high-speed vertical form/fill/seal line with a unique recyclable high-barrier paper touch film, then placed in reclosable pouches also made with a unique recyclable high-barrier paper touch structure. -------------------------------------------------- Krakatoa Hot Chips, 6.7 oz. Award: Silver Award – Shelf Impact Manufacturer: Printpack, www.printpack.comEnd-User/Customer: Amplify Snack BrandsPlant: Villa Rica, GADesigner/Design Firm: Jeff Day and Joanie Cahill, Amplify Snack BrandsContact: Lisa Preston, Marketing Communications Manager, firstname.lastname@example.org, 404-460-7441 Description: The north star of Krakatoa Hot Chips is “heat.” As such, the brand is named after Mount Krakatoa, a volcano in the Indonesian Islands famous for one of the most violent explosions in human history. To that end, Krakatoa’s logo doubles as both the human mouth “on fire” as well as a volcano erupting. The brand has five trademarked names that represent a flavor experience that ranges from spicy to volcanic as measured by the brand’s “Krak Scale.” The “Krak Scale” is featured prominently on the back of the bag so consumers know exactly what they are getting into. -------------------------------------------------- Numi Tea Award: Silver Award – Sustainability Manufacturer: Plastic Suppliers, Inc. (www.plasticsuppliers.com) and Elk Packaging (www.elkpackaging.com)End-User/Customer: Numi TeaKey Supplier: Plastic Suppliers, Inc. (PSI), EarthFirst® PLA sealant film supplierContact: Cecelia Glackin-Hunt, Marketing Project Manager, email@example.com, 614-418-3829 Description: Timed with a brand refresh, Numi Tea introduced a new plant-based package for their individually wrapped tea. This new pouch incorporates renewable, bio-based plastic, including EarthFirst® PLA sealant film, instead of fossil fuel-based plastic. Every layer of the packaging is now plant-based. The tea packages passed ASTM D6868 biodegradation testing for disintegration and ecotoxicity, making the tea wraps compostable in commercial facilities. Now, Numi Tea packages naturally lower the carbon footprint of the packaging. -------------------------------------------------- Reset360 Large Format Protein Pouch Award: Silver Award – Printing Manufacturer: Nosco, www.nosco.comEnd-User/Customer: Reset360Plant: Carrollton, TXKey Suppliers: Film suppliers: Advanced Converting Works and Nobelus®; Ink Supplier: HP Indigo ElectroInks; Closure Manufacturer: Zip-Pak®; and the Printing Press Supplier: HP Indigo 20000Contact: Steven Krueger, New Product Development Manager, firstname.lastname@example.org, 847-360-4866 Description: When Reset360 came to Nosco seeking a large format digital flexible packaging pouch with metallic color, Nosco’s team of engineers and graphics experts went to work on a solution. Because metallic print cannot be attained on press today, the team first recommended a metPET material for its metallic properties. They then paired this material with the appropriate screen values to allow for the desired metallic effect to show through – matching the metallic PMS color originally requested by the customer. Premium white ink was then printed in the areas where Reset360 did not want a metallic effect, which provided the clean look desired. This pouch features 5 HP Indigo ElectroInk colors. -------------------------------------------------- Smithfield Prime Fresh Delicatessen Award: Silver Award – Expanding the Use of Flexible Packaging Manufacturer: Berry Global, www.berryglobal.comEnd-User/Customer: Smithfield FoodsPlant: Milwaukee, WIDesigner/Design Firm: Berry GlobalContact: Caleb Triplett, Product Manager - Flexible Packaging, email@example.com, 336-469-2471 Description: The Smithfield Prime Fresh Delicatessen package is a proprietary dual-forming web engineered to mirror packaging typical to cold cuts just sliced at the deli counter. The Prime Fresh package is the only deli-meat package of its kind. It is a surface-printed coextruded film with high-barrier properties, enabling it to replace laminated structures that are typical to processed deli-meat. Through an innovative extrusion process and careful material selection, this package offers improved shelf life and enhanced consumer experience, while eliminating the PET web typical to laminations. The Prime Fresh bag also uses 31% less material than the conventional tubs that hold competing pre-sliced deli meat, resulting in other sustainability benefits like fewer transportation miles and less product waste. About the Flexible Packaging Association (FPA)The Flexible Packaging Association is the voice of the U.S. manufacturers of flexible packaging and their suppliers. The association’s mission is connecting, advancing, and leading the flexible packaging industry. Flexible packaging represents over $33 billion in annual sales in the U.S. and is the second largest, and one of the fastest growing segments of the packaging industry. Flexible packaging is produced from paper, plastic, film, aluminum foil, or any combination of those materials, and includes bags, pouches, labels, liners, wraps, rollstock, and other flexible products. Origin: https://www.flexpack.org/publication/RG93bmxvYWQ6NTk5
Every liquid has a fingerprint and now it can be measured in real time
A new radio wave-based analysis technology, developed by the Finnish high-tech company Collo, makes it possible to continuously monitor the state of any liquid in industrial processes, be it thick slurries, resins, adhesives, coatings, emulsion, beer, water or any other fluid. Collo’s technology is based on an electromagnetic resonator that emits a continuous radio frequency field into the liquid. The signal reacts to interferences caused by different components, chemicals and phases in the liquid. The analyzer immediately warns if the process is disturbed in any way so that the process can be adjusted according to the online data. “Our sensors can be placed anywhere in the process to optimize for instance the use of raw materials and chemicals in the critical process steps”, says Matti Järveläinen, CEO and founder of Collo. “Our analyzer monitors the process constantly, compared to manual samples that provide a delayed snapshot of the process status at a given time. The advantage of real-time monitoring is that it takes away the guesswork when adjusting the process, which in turn can save a lot of chemicals, materials, energy and time.” Brewing better beer Collo Analyzer simultaneously measures eight proprietary parameters from a liquid, which together form the liquid’s fingerprint. If these characteristics are changed during processing, for example if unwanted solids are formed or the chemical balance is negatively impacted, the analyzer shows the changes so that corrective measures can be made immediately. “For the first time it is now possible to analyze the changes in any desired liquid in real time, using our radio wave technology that penetrates liquids of any dry mass”, Järveläinen says. “A brewery is an example of a typical slurry process, where solids are blended into the liquid followed by several critical steps that each has to be optimized to get an even quality. Now it is possible to measure these critical steps in real time using one single technology.” Unlike generic measurement techniques, Collo doesn’t just measure the liquids, but combines data with sophisticated analytics, providing actionable information for improved process performance. For optimal result, analytics are adjusted for each liquid application. “Once adjusted, the same system can be replicated in similar processes”, Järveläinen says. “This is especially beneficial for customers that have a vast number of identical liquid processes, as they are able to achieve significant economies of scale with Collo. The analyzer is very low-maintenance, since the sensor is not sensitive to dirt and does not require cleaning.” Less scrap and complaints As Collo’s technology displays real-time measurements, it is possible to continuously adjust the process according to the results. “The benefit of this continuous quality control is that process deviations are identified immediately when they occur and before they have caused any issues in the process or decreased its performance”, says Mikko Tielinen, Head of Sales. “If the problem is realized too late, it may escalate and become much more expensive to solve.” For example, resin mixtures in electrical components insulation processes require a correct level of viscosity. If the critical stages can be analyzed online, the process will be steadier, resulting in less scrapped parts or faulty components shipped to customers. “When using Collo Analyzer you can see when the liquid has the right properties and when adjustments are needed”, Tielinen says. “This means you don’t have to add more raw material than needed or use time and energy to blend the liquid longer than necessary, just because you cannot be sure of the consistence. This way the productivity gets a boost, and the use of energy and materials is decreased, while at the same time less waste is generated, and the final product is much less vulnerable to complaints because of quality issues.” Collo Collo is an industrial liquid process performance solution, developed by ColloidTek Oy (Collo), founded in 2017 after extensive scientific research in measurement technology at Tampere University by its founders and key personnel. Collo develops and commercializes the Collo technology for various industries, helping customers better understand and develop their liquid processes. Amongst the customers are well-known industrial companies like ABB, Danone, Evonik, LKAB, Element Six, Kemira and Outotec. Origin:http://ins-news.com/en/100/999/2755/Every-liquid-has-a-fingerprint-and-now-it-can-be-measured-in-real-time.htm
Greiner Packaging brings new cardboard spoon to market
A spoon included in packaging for convenience products is nothing particularly groundbreaking. But Greiner Packaging and its joint venture partner Cardbox Packaging are now taking this idea to the next level in keeping with the principles of a circular economy. The result is a 100 percent recyclable cardboard spoon. Kremsmünster, Austria, January 2021. The use of disposable plastic cutlery will be banned in the European Union from mid-2021 – but a perfect alternative is being brought to market in the form of the new fold-out cardboard spoon developed by Greiner Packaging and Cardbox Packaging. Designed for enjoying dairy and snack products away from home, the spoon is right on track with both the convenience and sustainability trends: Consumers want food solutions that are easy to prepare and can also be enjoyed on the go – and they also want the food’s packaging and cutlery to be as user and eco-friendly as possible. Cutlery made of renewable resources such as cardboard, which is 100 percent recyclable in the paper recycling loop, taps into these exact trends. Smart and sturdy cardboard design Folded just once, the sturdy cardboard spoon has a length of 10 cm, which gives it the perfect shape and size to conveniently consume dairy products, desserts, fruit, or various types of salad on the go. Thanks to its smart folding style and the innovative shape that resembles a bank card, the spoon is easy to use on the spot. The cardboard spoon is made from virgin fibers and is therefore approved for contact with food, while a water-based coating on the cardboard ensures the spoon can be safely used while eating. But customers can still have branding and a great look with this spoon, too. Custom printing is always available starting at a minimum order quantity. This process naturally uses special food-safe inks and coatings that meet the highest standard for food products. The completely recyclable alternative Once used, the folding cardboard spoon can be simply disposed of with other wastepaper. A water-based coating selected for the spoon makes it ideal for recycling in the standard paper recycling stream. Combining it with a top cup made of r-PET and polypropylene (PP) sealing film that can be fully removed from the lid results in a sustainable packaging solution with an excellent recycling profile: To access the spoon, the PP film is automatically separated from the lid. This ensures that the individual packaging components are 100 percent recyclable when correctly disposed of. A key contribution toward a circular economy The new cardboard spoon meets Greiner Packaging’s requirements for sustainability perfectly. The plastics experts are committed to the concept of a circular economy that aims to use plastic as sparingly as possible. When the cardboard spoon – which is made of renewable resources itself – needs to be disposed of, it is simply recycled in the paper loop. “We are delighted that more and more partners and customers want to work on sustainable packaging solutions with us. Developing recyclable packaging solutions not only makes sense for the environment but also offers commercial advantages. We are proud to play our part in advancing a circular economy with developments such as the cardboard spoon,” says Konrad Wasserbauer, circular economy director at Greiner Packaging. The cardboard packaging experts at Cardbox Packaging are also proud of the partners’ product innovation: “We were able to pool our expertise as we worked to develop the cardboard spoon, achieving a result that meets consumers’ expectations as well as doing something positive for our environment,” Florian Scharl, managing director at Cardbox Packaging, is pleased to note. Everything from a single source An automated process places the cutlery made of cardboard sourced from virgin fibers hygienically packaged in the lids, which are mainly made from r-PET. As such, the cutlery can be perfectly tailored to the needs of the project and the customers, although naturally, the cutlery is also available separately. Packaging facts: Decoration: White or direct printed Material: Cardboard made from virgin fibers
Brightplus and Origin by Ocean join forces to utilise redefined seaweed in biomaterials
Brightplus is happy to announce a partnership with an innovation leader of an algae-based ecosystem – Origin by Ocean. Both companies share a common vision of easing the climate burden of our world by creating sustainable materials from biosources. The cooperation aims to explore the functionality of algae as an ingredient of biomaterials. Origin by Ocean’s vision is to build a new value chain around the eutrophication problem of oceans – by harvesting algae from the Baltic Sea and turning algae-based biomass into sustainable ingredients. These ingredients are used in production of everyday consumer goods such as food, beverage, cosmetics and pharmaceuticals. Seaweed’s natural building blocks give algae a wide array of sustainable and functional properties suitable for many different applications like packaging. − In our Nauvu® biorefineries, we isolate various components from different naturally occurring seaweeds to create new sustainable raw materials. These components can, for example, increase the viscosity, adhesion and porosity of the material or give it different decorative features, explains Mikael Westerlund, Chief Business Activist from Origin by Ocean. For Brightplus, the redefined algae biomass offers a non-fossil-based side-stream for biosourced BrightBio® materials. The cooperation focuses especially on examining the different decorative and barrier properties of seaweed-based biomass, which can provide e.g. haptic effects for glass coatings. − There is a growing demand for algae-based synthetic biomaterials in Europe, and we are happy to start cooperating with an innovation leader such as Origin by Ocean. Algae is a naturally occurring side-stream that captures CO2 efficiently. With a wide array of functional properties, it is an ideal component for our synthetic chemistry BrightBio® materials, says Milja Hannu-Kuure, Managing Director from Brightplus. − We greatly appreciate this collaboration and are happy to include our algae-based components into innovative biomaterials. There is a clear room for Origin by Ocean and Brightplus to increase the role of seaweed in the future sustainable materials, continues Westerlund. About Origin by OceanTo meet the growing global demand for seaweed-based products, Origin by Ocean, after more than 10 years of research, has started to process sea and ocean grown biomass to produce natural sustainable ingredients for food, beverage, cosmetics and pharma. Our vision is to create an algae-based business ecosystem that alleviates the nutrient burden of our oceans in a commercially viable manner. To their customers, Origin by Ocean creates value by offering bio-based and non-synthetic ingredients that improve sustainability throughout the value chain up to the end user. Products of animal origin are replaced by plant-based innovations. Our Nauvu®- Process and Ecosystem address the UN SDG14. Read more at:www.originbyocean.com About BrightplusBrightplus is a pioneering Finnish biosourced materials company. We create reusable, recyclable and biodegradable side-stream material solutions with our visionary chemistry. Our versatile offering ranges from coating and barrier solutions to plastic replacement materials. Brightplus supports leading global manufacturers and major brands in e.g. packaging, consumer goods and agriculture to achieve their sustainability goals. Our multitalented team works closely with customers to co-create innovations that seamlessly comply with their existing processing methods and requirements. Our side-stream solutions reduce the circularity gap and meet the EU Green Deal 2030 targets. Read more at: www.brightplus.com Further informationMilja Hannu-Kuure Managing Director, Brightplus Oy tel. +358400 64 6533 firstname.lastname@example.org Mikael Westerlund Origin by Ocean, Chief Business Activist +358 40 540 9880 email@example.com
ProAmpac Launches Unprecedented ProActive Recyclable® Film for Premium Frozen Food Products
Filling the market gap for premium and high-performance recyclable frozen food packaging, ProAmpac announces the launch of ProActive Recyclable R-2000F. This patent-pending film is the newest member of the ProActive Sustainability® product family and has been prequalified for store drop-off recycling through polyethylene recycling streams. Engineered to maintain machine efficiencies on high-speed form/fill/seal lines, ProActive Recyclable R-2000F is a polyethylene-based laminated structure designed for excellent performance in cold temperature conditions. Its enhanced stiffness and scuff-resistance, compared to standard surface printed films, offers outstanding display characteristics in the freezer case, boosting brand differentiation while supporting sustainable messaging. “ProAmpac is committed to providing our customers sustainable alternatives to their current products that do not sacrifice manufacturing or end-use performance. Our material scientists have designed a product that is unique to frozen- food packaging, that runs at-rate, and is recyclable,” said Adam Grose, chief commercial officer for ProAmpac. “The debut of R-2000F comes on the heels of ProActive Recycle Ready Retort RT-3000 film which we launched just a few weeks ago. We are excited to introduce this unique technology that will immediately help brands advance their sustainable packaging goals,” continued Grose. ProActive Recyclable R-2000F can be supplied with a pre-applied recyclable Inno-Lok®¹ zipper. Ideal for running on high-speed vertical or horizontal form/fill/seal equipment, R-2000F is also available in pre-made pouch format. For additional differentiation in the freezer case, gloss or Signature Surfaces Registered Matte finish options are available. “Maintaining filling machine efficiency and superior shelf appearance was at the forefront of the design process when we developed R-2000F. The film has been proven to run ‘at-rate’ on existing equipment,” stated Hesam Tabatabaei, vice president of product development and innovation for ProAmpac. “Our ProActive Recyclable R-2000F has superior heat resistance, a robust sealant technology, and excellent dimpling resistance, which makes it an ideal replacement for gusseted frozen food packaging made of non-recyclable PET/PE or OPP/PE laminations.” In addition to R-2000F, ProAmpac offers ProActive Recyclable R-500F, which is a surface printed mono-web structure for making gusseted bags on high-speed vertical form/fill/seal applications. “ProAmpac understands there is no one-size-fits-all solution in flexible packaging. By offering multiple recyclable platforms to frozen food brands we hope to make it easier for our customers to increase their recyclable packaging footprint,” stated Grose. For information on how ProAmpac can help meet your sustainable packaging goals contact Nathan Klettlinger, (330) 697-7879, Nathan.Klettlinger@ProAmpac.com, or visit ProAmpac.com/Sustainability. About ProAmpac ProAmpac is a leading global flexible packaging company with a comprehensive product offering, providing creative packaging solutions, industry-leading customer service and award-winning innovation to a diverse global marketplace. ProAmpac’s approach to sustainability – ProActive Sustainability® – provides innovative sustainable flexible packaging products to help our customers achieve their sustainability goals. We are guided in our work by four core values that are the basis for our success: Integrity, Intensity, Innovation, and Involvement. Cincinnati-based ProAmpac is owned by Pritzker Private Capital along with management and co-investors. For more information, visit ProAmpac.com or contact Media@ProAmpac.com. About Pritzker Private Capital Pritzker Private Capital partners with middle-market companies based in North America with leading positions in the manufactured products, services and healthcare sectors. The firm's differentiated, long-duration capital base allows for efficient decision-making, broad flexibility with transaction structure and investment horizon, and alignment with all stakeholders. Pritzker Private Capital builds businesses for the long term and is an ideal partner for entrepreneur- and family-owned companies. Pritzker Private Capital is a signatory to the United Nations Principles for Responsible Investment (PRI). For more information, visit PPCPartners.com. Origin: https://www.proampac.com/news/en-us/proampac-launches-unprecedented-proactive-recyclable-film-for-premium-frozen-food-products/
The new HYDRO-X GA Water Barrier Coating. More environmentally friendly production of food packaging.
hubergroup Print Solutions is launching a barrier coating that protects against water. It is particularly suitable for surface printing in the packaging industry, both in the food and nonfood sectors. By using a revised formulation of the binding agents for the water-based coating, there is no longer any need for PE film lamination as a water barrier. Paper packaging with a barrier coating can be recycled in the already well-established paper recycling system. Changing from conventional packaging to pure paper packaging with a barrier coating is a cost-effective and more environmentally friendly option. The HYDRO-X GA Water Barrier Coating is now available worldwide. Significant process optimisation Dr Christian Schirrmacher, Global Project Manager Water Based Inks from hubergroup Print Solutions, was clearly delighted about the product launch: “We are constantly working to further develop our portfolio. In particular, we focus on the benefits for our customers and the sustainability aspect. With the HYDRO-X GA Water Barrier Coating, as a team, we have achieved another milestone.” He adds: “The aim is to enable our customers to produce more environmentally friendly packaging solutions.” By using the HYDRO-X GA Water Barrier Coating, it is possible to change from laminate structures to mono-material paper. For this step, only one more available inking unit is needed in order to apply the coating. It has the following advantages: Significantly improved recyclability because a well-established recycling system for purepaper packaging already exists. The range of applications for pure paper packaging is increased to include sectors whichwere previously reliant on PE/paper packaging. Lower material costs thanks to savings on plastic films, which are now replaced by thecoating. Reduced processing times because polyethene (PE) lamination or extrusion coating is nolonger required, resulting in one less step in the process. In a full-cost analysis, the finished product results in lower costs for a sufficient technicalbarrier effect. Optimal product protection The coating provides a highly water-repellent surface, thereby increasing the shelf life of the product. The barrier coating is particularly suitable for use in the packaging industry, specifically for packaging moisture-sensitive foodstuffs such as sugar, flour and dry animal food. This protective coating prevents unnecessary food waste. It is also suitable for applications in the non-food sector, for example, cement packaging and secondary packaging for copy paper. The HYDRO-X GA Water Barrier Coating is suitable for both coated and uncoated paper. Successful printing results Following successful results from laboratory tests, in spring 2020 hubergroup also began testing the coating in a real-world environment together with a customer. This involved print testing on different machines. Dr Schirrmacher explains: “The results were so impressive that we immediately received an order from our customer. They were particularly impressed by the elimination of a step in the production process.” With the launch of the HYDRO-X GA Water Barrier Coating, the printing ink manufacturer is expanding their water-based portfolio. In doing so, hubergroup continues to pursue their integrated approach to sustainability. Dr Lutz Frischmann, Global Product Director Flexible Packaging, sees that the packaging industry is undergoing major change. He recognises a clear trend towards mono-materials and therefore towards barrier coatings: “At present we are working intensively to develop and manufacture additional protective coatings, such as an oxygen barrier coating. Due to the sustainability aspect, we see big potential in these product groups.” More products are expected to be launched throughout the year. Please find the video here: https://youtu.be/0hVmmn-q7Es About hubergroup hubergroup is a family business based in southern Germany with a 255-year history. Print Solutions division produces and sells printing inks and printing aids for packaging printing and commercial printing. The security inks segment for international banknote and identity document producers is covered by the subsidiary Gleitsmann Security-Inks. Chemicals Division markets raw materials such as pigments, resins and additives produced in India. The company has always been focused on customer success. That is why hubergroup works on innovative solutions, technologies and services every day in order to optimise the value creation in the printing and chemistry industry and to allow their customers to achieve first-class results. In 2020, hubergroup generated an annual turnover of about € 620 million and employs approximately 3,500 employees worldwide in over 30 countries.
GULFOOD 2021 An Unmissable Opportunity To Reinvigorate Business And Tap Global F&b Pulse
Publishing Area：Dubai, UAE
Most competitive global sourcing platform will welcome world’s leading industry players to set food agenda for 2021 and beyond Dubai will once again welcome the great and the good of the global Food and Beverage (F&B) industry when Gulfood returns to the Dubai World Trade Centre (DWTC) for its 26th edition this month. The show will provide a crucial, unmissable platform for industry players to make up for lost time, strengthen current partnerships, capitalise on new business opportunities and accelerate the future of food following one of the most challenging years ever for the sector. Running from 21-25 February, Gulfood, the most competitive global F&B sourcing platform, is the first major in-person trade event since the start of the Covid-19 pandemic and the only place to get the year off to a good start. Local, regional, and global F&B powerhouses have acknowledged the opportunities available across 20 exhibition halls at DWTC – with participants from 85 countries bringing latest product innovations and insights to meet ever-changing consumer demands and behaviour. Alongside new business opportunities, participants will discover innovative products and technologies designed to address massively changing trends towards organic, natural, and healthy products, contactless F&B transactions, plant-based protein, sophisticated and proven providence ingredients, as well as convenience meal kits and environmentally friendly packaging. With so much changing over the past 12 months, Gulfood 2021 represents a watershed moment for the F&B sector where exhibitors can expect to meet with buyers eager to place orders and kickstart the new normal for F&B. Furthermore, Gulfood 2021 will underline the show’s endearing appeal for setting the global agenda with more than 70 high-profile industry thought leaders set to address the latest sector shifts and provide precious insights at the much-anticipated Gulfood Innovation Summit. Running from 22 - 24 February, the Summit will attempt to unpack the way forward for the industry from east to west, north to south, through a series of panel discussions and presentations. With the challenges of the past 12 months accelerating food security to the top of government and consumer agendas, Her Excellency Mariam bint Mohammed Saeed Hareb Almheiri, the UAE Minister of State for Food Security, will highlight the importance of the topic when she addresses the Summit on 22 February. The Minister will outline the UAE National Food Security Strategy that visualises the country ranking among the top 10 of the Global Food Security Index. Product innovation at Gulfood 2021 will be matched by innovation in the kitchen as the hugely popular Tastes of the World returns – an unparalleled opportunity to engage renowned chefs and distinguished food change-makers who are revolutionising cuisines through new-age techniques and a drive for zero waste. Some of the leading lights that will be showcasing their skills include Gal Ben-Moshe, Israel’s only Michelin Star chef, Gregoire Berger, head chef at Ossiano, Atlantis The Palm, Dubai; Matthijs Stinnissen, head chef, BOCA, Dubai; and Saradhi Dakara, group executive chef, New England Brasserie Company, among others. Coffee aficionados are in for a treat with the Brewers Cup Championship giving visitors insights into the secrets of brewing filter coffee by hand and raising awareness of manual coffee brewing. Innovation is at the core of Gulfood and so it is fitting that the Gulfood Innovation Awards return to celebrate initiative and excellence across brands, products, and solutions. With over 500 entries already having been received, the judging panel, comprising of prestigious industry leaders will reward the winners. New industry innovators will showcase proprietary solutions at the Gulfood Startup Programme, which provides a platform to entrepreneurs to demonstrate the impact their breakthroughs are likely to have for the wider F&B industry. The Future Zone will bring together the Middle East’s most innovative products and foods of the future, allowing visitors to learn more about, network, and explore business opportunities with exhibiting enterprises, SMEs, and start-ups. DWTC has proved its capability to curate the safest face-to-face business environment and deliver world-class events with the highest safety protocols. This is evidenced with the recent GITEX Technology Week, the only live in-person tech event in 2020. Held in December, the event welcome tens of thousands of visitors, with 96% of attendees recorded a ‘safe’ or ‘very safe’ experience. Gulfood 2021 will be held under strict safety and hygiene protocols. Wearing of masks will be mandatory, with social distancing in place to ensure the wellbeing of all delegates. On-site registration will not be available; registration must be completed in advance via www.gulfood.com. The show is a trade event open strictly to business and trade visitors only. Gulfood 2021 doors will open from 11 am – 7 pm. For more information visit www.gulfood.com
QUALITY AND FOOD SAFETY with computer systems
In these times of new technologies and constant changes, the greater competition in any business makes companies rely more and more on computer solutions to carry out their actions. Food laboratories are not exempt, which constitute a fundamental area within the organization and, therefore, require their own system. ● Marcelo Cabezon (*) (*) Bachelor in Systems. Responsible for the consultancy firm Ampersand Sistemas, specialized in IT for Laboratories. He is a computer auditor, computer expert and consultant in ISO standards, Argentina. Data technology is becoming a mainstay in the food industry. Not only does it help to better predict and plan production, but it also makes it possible to respond to the new information needs of consumers, who are increasingly concerned about what they consume and the origin of the food they take home. The data systems combine information on the status of production lines and planning, and advise employees who control the production process on how to optimize the different lines of work. In addition, with artificial intelligence and automatic learning they can learn from previous situations and continuously improve. Usually known as LIMS (LABORATORY INFORMATION MANAGEMENT SYSTEM), this is a group of computer-based methods and tools used by laboratories to administer or manage their data and disperse results in specific areas. Knowing that the primary asset of any laboratory, serving any purpose and in any industry, is nothing more or less than information, a LIMS should help to: manage the processes and the way of working defined within the laboratory manage the data and information generated by the laboratory comply with the regulatory and quality requirements of the laboratory The laboratories constitute a fundamental area within the organization, they work as a business in itself, they have their own clients, suppliers, budget, products, etc. and, therefore, they require their own system. They are also subject to the same or greater pressures than the rest of the areas or companies to which they provide services, whether due to an increase in demand, a rise in expectations, support for the dizzying advance of technology, working on a tight budget and carrying out their tasks efficiently and effectively. Consequently, a LIMS must help the laboratory to resolve all these pressures by improving functionality, quality, costs, resource utilization, and the value the laboratory represents to the rest of the organization. Some of the most important reasons for implementing a LIMS are: avoiding typing and transcribing errors - direct acquisition from instruments quickly responding, ensuring quality results controlling the quality of raw materials before they are used by the production plants automating chemical formula calculations automatically validating results generating and distributing multiple reports complying with regulations managing information reducing the number of possible errors quickly registering the samples information security and control There are many offers in the market of different scopes, technology and benefits, as well as the permanent debate about the convenience between developing a system or acquiring a product. In any case, it should be ensured that the solution meets at least the following requirements: That it is flexible, that is, that it can be absolutely and totally configured by the user without the need to resort to the supplier or developer in the face of any change or new requirement. That it is auditable, guaranteeing traceability, that all records are subject to audit, and that it complies with the regulations that apply to each company or industry (ISO, FDA, GLP, GMP, etc.). That it is collaborative, allowing to connect very easily to the instruments of the laboratory and to integrate with the rest of the systems in force in the organization, as well as with the totality of utilities and office tools. That it be "future-proof", allowing it to be scalable and adaptable to new versions not only of the system itself, but also in terms of updating operating systems, database engines and interfaces with other systems, thus avoiding further efforts and new re-investments. A LIMS should be able to offer suitable solutions for R&D, analytical and process laboratories, and a combination of all of them, since organizations require all these specializations simultaneously in many cases. It is the IT solution for food and beverage laboratories to build a healthier, cleaner and safer world. Food and beverage laboratories demand: adapting to changes in global food safety regulations integration with other laboratories and business systems rapid release of results and samples flexible workflows and ability to execute methods fast extraction of multiple information bases, traceability of analysis and batch processes reduction of manual processes and paper use access to information in real time Integrated solutions and information integrity This is a fundamental aspect of laboratory data management. It is always convenient to be able to integrate all the necessary functionality in the same tool. The dispersion of solutions and, therefore, also of suppliers, generates great difficulties when trying to integrate all the information in a safe and efficient way. Nowadays it is no longer enough to have a LIMS, but other related and integrally linked tools are also required. It is extremely important to clearly establish the functionality required for each laboratory and each organization. Some are common and transversal to all of them, while others are specific depending on each case. But it is important to make sure that the implemented solution contemplates at least the following: Parameterization: Initial configuration of all required static and dynamic tables, eventual or one-time update by system administrators, where the laboratory master data is defined. Handling and management of users: Identification of all system users with their roles, security, access permissions, status, job description, and laboratories or services enabled. Laboratory organization: Hierarchical organization of areas and sectors, including definition of teams or service groups, with the personnel assigned in each case. Administration, handling and management of equipment and instruments: Identification of each instrument, components, general characteristics, calibrations, verifications, maintenance, tests, standards, lists of assigned workloads, scheduled tasks and data capture methods. Environmental monitoring: Allow to monitor the production environment in which the lots or sample requests are created and to be able to visualize in a graphic way the various sampling points designated to track environmental variables. Determination of sampling points: Determine, schedule and assign frequency for sampling according to different analysis and testing needs. Customer management and administration: Administration of internal or external clients, contracts, contacts, tests, samples of each project, results, specifications, meetings, interviews, invoicing, price lists, quotes and prices. Management and administration of human resources: Registration of laboratory staff, electronic invitation to training courses, training calendar, certifications obtained, skills for the development of tasks. Material and reagent handling and management: Material management, with its properties, recipes, safety instructions, handling and storage control, warehouses, attachments and hazard alerts, supplier management, purchase orders, consumption and automatic discount of materials used, determination of minimum stock. A LIMS should be able to offer suitable solutions for R&D laboratories, analytical laboratories, process laboratories, and a combination of all of them, since in many cases organizations require all these specializations simultaneously Test management: Manage the list of tests with their respective analysis, including calculations, limit detection, specifications and assignments, properties and methods. Management of sampling plans: Determine its validations and specifications, type of data, ranges and acceptable parameters for each analysis. Chain of Custody: Ability to locate or dispose of samples and storage containers. Methods management: Operation with standards and methods handled by the laboratory, version control, change history, printing and viewing of all documentation. Document management and version control: The document management must be integrated to the system and have a strict control of versions, controlled copies, with their authors, approvals and respective dates. Automatic calculations: Allow all types of calculations and functions using the values entered or received from the instruments, and operate them with existing data in the laboratory files. Stability studies: Manage the handling of products that can be kept under different storage conditions. Consider different time intervals, analyze behaviors and specifications. Planning for sampling and analysis: Samples or batches of samples should be entered into the system using various methods. Traceability: Possibility to observe the analysts' certifications, the registration and calibration of the instruments used, details and changes of each sample, and the electronic signatures aligned and in compliance with ISO 17025 in each sample. Calendar and work planning: Calendars with automatic alerts with all laboratory activities for each user and analyst. Workflow Designer: Workflows must be able to be designed for any type of information with consistent visibility for the format and report designer. On-line audits: Enable, according to the permissions and attributes of each user, to view all operations performed within the laboratory with all available information. Report Designer: Allow in a simple and clear way the creation of different types of visualizations and information outputs, suitable for any type of user without computer knowledge, with different types of formats and graphics, and exportable to other systems or external tools. SQC Control: Determine control charts with different graphs, averages, derivatives, standard deviation, capacity, trend curves, and all configurable by users. How to select and implement a LIMS? It is clear that the only way to manage a laboratory efficiently and effectively is through reliable and secure computer tools. The first step should consider one of the fundamental premises of the "Validation of Computer Systems", which is the preparation of user requirements. One of the main reasons for failure in the decision is when you do not have well defined what we need, how we need it, and why we need it. This reality often forces to redefine and resize the project, with the usual delays in implementation and increased costs. It is also very important to plan the growth of the laboratory in the future. A LIMS is a complex, highly regulated and integrated solution to multiple "third parties," such as systems, office tools, laboratory instruments and other utilities. Proposing the possibility of a development is feasible, but normally its implementation takes too long, and requires a large number of highly trained professionals in many different disciplines to solve it successfully. The serious problem here is that once implemented, a "new project" begins, and perhaps even more important than the first, which is the maintenance and evolution of the system implemented over time and the new requirements demanded by the organization in particular and the market in general. Currently there is a worldwide trend to acquire "configurable solutions," not only in the field of laboratories, but also in all industries that require software as a fundamental platform for their activities. The best way to ensure the success of a project of this magnitude is to analyze what the market offers in this area. These companies should be evaluated by their track record, market presence and customer references. It is always convenient to know in which and in how many companies the evaluated solution is installed, and of course in which laboratories of the same area it has been implemented. It is also advisable to request and demand references within the local or international scope, not only to analyze the robustness of the product but also to analyze and talk with users and project managers about the implementation process. It is important to make sure that the supplier will have suitable personnel to accompany the laboratory in its implementation project with some guarantee of success.
Tetra Pak calls for collaborative innovation to tackle sustainability challenges in the food packaging industry
Tetra Pak has introduced a new collaborative innovation model with leading paperboard producers, a move aimed at tackling the food packaging industry’s sustainability challenges. The traditional operating model of a linear supply chain has changed, and a new partnership ecosystem model is emerging, where the entire industry works in close collaboration. This brings together not only producers and suppliers, but also research institutions, universities and start-ups in an attempt to find solutions. According to the latest research the global food supply chain system is responsible for 26% of global greenhouse gas emissions; a third of all food is lost or wasted somewhere in the supply chain; fossil fuel-based materials need to be phased out; and significant improvements are needed to the way packaging is dealt with after use. Laurence Mott, Executive VP for Development and Engineering at Tetra Pak, says: “We are joining forces with our strategic partners and paperboard producers to find solutions. It's possible to make a completely sustainable package, but you have to make it safe. And if you can’t make it at scale, you can't minimise food waste, and you can't serve a growing global population. In order to bring those three things together, it takes very strong collaboration.” Mott says that the scale of the environmental challenges the world faces requires that actors within the value chain join forces to develop truly sustainable packaging solutions. Leading paperboard producers are united in their approach to tackle carbon emissions and have an ambition to create a net-zero carbon future.. Resource: https://www.tetrapak.com/about-tetra-pak/news-and-events/newsarchive/collaborative-innovation-tackle-sustainability-challenges-food-packaging-industry
HIGH SPEED BARRIER PACKAGING FILM FOR HORIZONTAL FORM-FILL-SEAL
Innovia Films is launching the next film in its new Propafilm™ Strata range of transparent high barrier, mono structure, packaging films. SLF is a chlorine free film that delivers exceptional barrier levels to oxygen, moisture, aroma and mineral oils. It has been designed with a wide sealing range making it perfect for high speed horizontal-form-fill-seal packaging of biscuits, bakery and confectionery type products. Alasdair McEwen, Global Product Manager Packaging, Innovia Films explains “With SLF, we have been able to develop a totally new barrier film that not only has outstanding oxygen and aroma barrier, but also has enhanced moisture barrier over standard polypropylene films. This means that there is an opportunity to increase product shelf life and therefore reduce food waste. It is the perfect replacement for PVdC coated films.” McEwen continued “We have incorporated a wide sealing range polymer into the formulation of SLF, so it has been designed specifically for use on high speed horizontal packaging lines.” Like all Propafilm™ Strata films, SLF provides a very effective barrier to aroma, and oxygen even at high relative humidity levels. It is printable, glossy and is food contact compliant globally. SLF has also been classified as Made for Recycling by Interseroh. Alasdair McEwen, explains “This certification proves the recyclability of our new Strata SLF film. It can be classified as ‘recycle ready’, or recyclable in countries which have the infrastructure to recycle polypropylene.” If you want more information or to trial this new film for your products then contact firstname.lastname@example.org
CLAIMS, STANDARDS AND DESIGN: the keys to compliance from labeling
Companies design labels that can give the most complete information about the ingredients and goodness of the product, and provide information in a simple and clean way without confusing the consumer. From the regulatory aspect to the hook that a label has at the so-called moment of sale, the packaging is a true communication channel. ● Bárbara Gaxiola (*) (*) Food Pack Contents Editor. Nutritional Frontal Labeling is a mandatory communication tool designed and endorsed by the Federal Commission for the Protection of Health Risks (Cofepris) to guarantee consumers the most transparent and accurate information possible about the products they consume. „It is sufficient, truthful, accessible and reliable information, which gives consumers certainty and tools to freely decide their purchase options,“ says Monica Hurtado, representative of Quiero Saber Salud. Such is its importance that recently the Supreme Court of Justice of the Nation validated this tool created in favor of consumers. The benefits that Frontal Nutrition Labeling brings to the consumer are, among others: Location where the information is located (front side) Declarations of ingredients, such as saturated fat, energy sodium and other fats Information for total container and portion How much energy it provides, either per container or portion % of nutrients depending on the user's daily diet From the initiative Quiero Saber Salud, Mónica Hurtado considers that reinforcing the education of reading and interpretation of this labeling, as well as promoting the free decision of buying and knowing the ingredients and components of the products we consume are the first steps to have a healthy lifestyle with an adequate diet that integrates the amount of nutrients necessary for the body to function properly. „In Mexico, more than 40% of people tend to eat out, either in establishments or through the consumption of packaged food. For this reason, it is essential that the consumer has the right to be informed about the details of the products ingested in order to be able to opt for a purchase with low energy density and high nutritional value, avoiding possible future diseases,“ according to Emilio Gárate’s opinion, Partner at Becerril, Coca y Becerril, a firm specialized in intellectual property. „According to data from the latest National Health and Nutrition Survey (Ensanut) of 2016, more than 70% of adults in our country are overweight or obese. At the end of that year, the federal government declared an epidemiological emergency, when deaths from diabetes reached 105,500 cases (in 2000 there were 46,000, an increase of more than 100%). Additionally, another alarming figure is that it is estimated that one third of the generation of Mexicans born as of 2010 will have diabetes.“ Emilio Gárate explains that one of the main axes of the National Strategy for the Prevention and Control of Overweight, Obesity and Diabetes, (which came into effect in 2013) was the implementation of a Frontal Food and Beverage Labeling System, which seeks to clearly indicate the amount of calories, saturated fat and total sugars. This coincides with the proposal, presented this year, by the Alliance for Food Health of a front label that warns about the presence of these critical nutrients. „Let's demand clear labels to take care of our children's health" is the theme of this campaign based on the front labeling recommended by the Pan American Health Organization/World Health Organization (PAHO/WHO), the United Nations Food and Agriculture Organization (FAO), the United Nations Children's Fund (UNICEF), the National Institute of Public Health (INSP) and the Committee of National Academic Experts on Front Labeling of Foods and Non-Alcoholic Beverages for Better Health, formed at the request of the Ministry of Health. According to Julieta Ponce, director of the Centro de Orientación Alimentaria (COA-Nutrition), it is a matter of pointing out the ingredients in the products that most consumers are seeking to reduce, since "the extremely high consumption of ultraprocessed foods and sugary drinks among Mexicans is one of the main causes of kidney failure, metabolic syndrome and cardiovascular diseases that have reached epidemic proportions." IN THE PANORAMA of fragmented media, the packaging is the only constant element. Not only is it always present, but it also has a specific and important informative function In addition, Gárate complements, "it is essential to point out at all times the relevant information of the food with respect to its consumption, ingredients or nutrients, taking into account that the information is simple to understand. The consumer has the right to be fully informed about the conditions of the product he wants to consume.“ According to the report "Frontal Food and Beverage Labeling System for Mexico: A Strategy for Making Healthy Decisions", generated at the request of the Ministry of Health by the "Committee of National Academic Experts on Frontal Food and Non-Alcoholic Beverage Labeling for Better Health", the main claims regarding labeling are: It should be supported by international and national health recommendations, such as the WHO and the National Academy of Medicine. It must be designed by a group free of conflicts of interest, with transparency criteria. It should consider the use of a single nutritional profile to all regulatory food health policies. It should emphasise that the main function of labelling is to provide easy to understand information on ingredients whose high consumption is harmful to health. Available studies indicate that the mandatory GDA (Daily Food Guide) labeling should be replaced in Mexico by an effective system, easy to understand and with correct criteria. A warning label like the one already implemented or designed in other countries is required. Labeling systems like they already have one in Chile show scientific evidence that demonstrates their ease of understanding, the speed of their use and the way they help people make better decisions. Clean label, the organic trend The buyer seeks to understand perfectly the information on the labels. However, they should provide as much as possible a detailed and truthful description of the product's ingredients. This is where the new clean label trend comes from. The challenge is to have all the relevant information about the goodness of the product, without creating confusion in the consumer. The "Top 5 Trends in Health and Wellness" report, written by Maria Mascaraque for Euromonitor, points out that in line with the strong trend towards clean labels, consumers are now looking for minimally processed or unprocessed products. The organic trend fits perfectly into these trends, as consumers perceive these offers from more natural packaging and whose design endorses the offer of naturalness and sustainability. Although the supply of organic products is on the rise, many consumers are still in a state of confusion about what "organic" really means, which could potentially affect the performance of this supply in the future. Organic labelling is applied to the production process, ensuring that the product has been produced and processed in an emphatically organic manner. However, many consumers associate the organic label with a natural and healthy product, which is not necessarily the case. In this sense, the Euromonitor report points out that the energy bars are a winning player in this trend, since they mark the ingredients rather clearly and generate a real clean label that makes the consumer have no doubt about the natural energy he will get from vegetable protein, such as nuts or peas. Design and purchase decision If the premise is to inform, the solution is in the packaging. And this is so because, as Patricia Christensen, Business Developer of SGS Co. explains, "in the fragmented panorama of today's media, the packaging is the only constant element. Whether in the photograph of the package in a printed or digital brochure, on display in a store or in a search result, the package is not only present, but has a specific and important function. And that function can vary depending on when and how the consumer is buying.“ According to the SGS specialist (an agency that has worked with PepsiCo, Danone, Mondeléz, etc.), consumers are leading the evolution of the traditional purchasing path for consumer packaged goods (CPG) companies, among which there is a great opportunity to conquer the hearts and minds of consumers by giving them what they want when it matters most. Leading CPG companies have already begun to superficially chart the new path, separating themselves from the rest in various ways. „The good news is that it's not a difficult science; it's just a matter of using common sense," says Christensen. Digital connectivity has allowed companies to reach new geographies and consumers with their offerings. In addition, the large growth in consumer information also allows companies to more easily forge one-on-one relationships with end consumers, and provide food deliveries to the door. Thus, Patricia Christensen shares, "in view of the interruptions created by digital, it is important to bear in mind that packaging design has evolved considerably on the new purchasing path. Moving from simply containing or protecting the product physically to also providing information and persuading the consumer, packaging design has never had a more important and stimulating role in influencing the so-called moment of sale.“ The packaging will then serve to influence not only by its design and materials, but by the information with which it connects the consumer to the industry that provides health through food.
Easysnap Technology in Delta Air Lines
13 January 2021 The best US airline in business travel has chosen Easysnap® packaging for the sanitizing gel included in their “care kit” for passengers. And for the Modena-based company it is an online sales record Innovative, practical and easy to use: so are Easysnap Technology packaging solutions, which, conceived and developed in Modena, have made their way around the world as they have been chosen by the most important pharmaceutical, cosmetic and food companies to dispense their products. These are semi-rigid single-dose packages for liquid and creamy substances that open with the use of a single hand: no more tabs to tear or parts to discard, no more caps to unscrew, simply fold them in half. These solutions based on the “one hand opening” principle are born from the intuition of Modena-based Easysnap Technology - from which the unidose is also named - whose goal is to create a new way of opening things. Objective fully achieved: the study and attention of the company - led by CEO Andrea Taglini - have in fact led to the creation of this single-dose that is truly accessible to everyone: children, the elderly, people with disabilities. Highly intuitive, extremely simple and light but also resistant, Easysnap® is also able to dispense the content in a precise, clean and waste- free way, guaranteeing the right quantities and a very high product return. Thanks to this new solution, the company based in the heart of the Packaging Valley has managed to establish itself globally, both by packaging products for other world giants, and by selling the machines designed to carry out packaging in Easysnap®. An extraordinary acceleration in the spread of Easysnap® was given by the new prescriptions connected to the health emergency: this packaging designed for liquid and semi-liquid solutions has in fact found a perfect application in the hand sanitizer market: practical, safe and convenient to carry and to use, it has been chosen by major brands to package their gels, but it has also been used by the company itself to create its own corporate brand of “Snap for Clean” sanitizer. And it is no coincidence that Delta Air Lines - the best US airline in overseas business travel - has chosen the Easysnap® single-dose for the sanitizing gel included in their “care kit” for passengers. So every day millions of travelers have the opportunity to experience this revolutionary way of opening packages: folding them with the fingers of one hand. Purchases on large online platforms have also taken off, reaching record numbers and obtaining excellent feedback from users who rate the Easysnap® of sanitizing gel. Some have called them "a miracle of invention", some "the product of the year", some "the best discovery after sliced bread, thin and easy to use". In general, those who have tried them consider them a brilliant solution that you can no longer do without. If the hand sanitizer in the Covid era has found exceptional consumption, there are nevertheless numerous products and sectors to which the company has paid attention: the Easysnap® package in fact has also found application in the food sector for sauces, honey, various condiments and supplements, in the pharmaceutical sector for various drugs in liquid form, and in the cosmetic sector for creams and make-up. Easysnap Technology does not intend to stop: innovation and far-sightedness have always been the cornerstones that will continue, even in the future, to impose new standards and new goals.
Kraft Mac & Cheese Developing and Testing Its First Recyclable Fiber-Based Microwavable Cup
Wednesday, January 13, 2021 This packaging innovation, a first for the Kraft Mac & Cheese brand, is expected to be in market later this year PITTSBURGH & CHICAGO--(BUSINESS WIRE)-- KraftMac & Cheese, a beloved staple on American tables for over 80 years, today announced it is developing and testing the brand’s first-ever recyclable fiber-based microwavable cup. Upon testing completion, the brand will launch a new KraftMac & Cheese Shapes variety later in 2021 using the new cup and design. The fiber-based microwavable cup currently being trialed is microwave safe and filled with the same delicious KraftMac & Cheese families know and love. In addition, the innovative cup will eliminate the plastic label through new direct print technology. The intent of the design change from plastic to fiber is to reduce plastic use and to be both recyclable and compostable in industrial composting facilities. Kraft is working with outside partners to certify and incorporate the appropriate recycling labeling to help consumers know exactly what to do with the packaging after they have enjoyed their meal. “Consumers are at the heart of everything we do and we know they’re looking for more sustainable packaging options without sacrificing the convenience or taste they love from Kraft Mac & Cheese,” said Matt Carpenter, Marketing Director at Kraft Heinz. “In our journey to develop our first recyclable fiber-based microwavable Kraft Mac & Cheese cup, it was critical to partner with fans who share our passion. Their invaluable feedback is helping to create packaging solutions with both today’s consumer and future generations in mind.” KraftMac & Cheese already offers consumers the taste they love with no artificial preservatives, flavors or dyes and this more sustainable microwavable cup is another step forward for the iconic brand. Watch for more information from Krafton where and when the new KraftMac & Cheese Shapes variety, using the new cup and design currently in development, will be available later this year. This innovation supports the Kraft Heinz Company’s journey toward responsible, sustainable practices extending to every facet of our business including a commitment that aims to make 100% recyclable, reusable or compostable packaging by 2025. ABOUT THE KRAFT HEINZ COMPANY We are driving transformation at The Kraft Heinz Company (Nasdaq: KHC), inspired by our Purpose, Let’s Make Life Delicious. Consumers are at the center of everything we do. With 2019 net sales of approximately $25 billion, we are committed to growing our iconic and emerging food and beverage brands on a global scale. We leverage our scale and agility to unleash the full power of Kraft Heinz across a portfolio of six consumer-driven product platforms. As global citizens, we’re dedicated to making a sustainable, ethical impact while helping feed the world in healthy, responsible ways. Learn more about our journey by visiting www.kraftheinzcompany.com or following us on LinkedIn and Twitter. View source version on businesswire.com: https://www.businesswire.com/news/home/20210113005678/en/ Lynne Galia Kraft Heinz Lynne.email@example.com Taylor Higgins ICF Next Taylor.firstname.lastname@example.org Source: The Kraft Heinz Company
SENSES IN FOOD
Behind every food we put in our mouths there are multiple procedures to make them appetizing and of good quality for consumption. One of them is sensory analysis, which is recognized as one of the most important ways to ensure consumer acceptance of the food. Based on this analysis, companies design their products. ● Juan Thuemme (*) (*) Flavorist of Etadar by Deiman. Why should a sensory analysis be used and done in the food industry? Flavor houses should be guided by sensory analysis especially when it comes to creating new products or when there is not yet a certain sensory experience. For this purpose, we are looking for a focus group whose main objective is to develop what is known as Quantitative Descriptive Sensory Analysis (QDA), a test that allows us to obtain a complete description of the sensory characteristics of a product. The QDA, shows us through a graph where all the trends are, tells us how mature the product is, and allows us to identify the notes to define the flavor. Each note is represented by aromatic chemicals. The QDA can be considered as the first step when characterizing a product, providing its own terminology that defines it. In view of the lack of knowledge, one could think that the sensory analysis of food is a somewhat subjective science, since there is a tendency to believe that we let ourselves be carried away by the senses and by what we really like or do not like. However, each sense turns out to be the instrument that provides valuable and specific information. There are some universal terms for the classification of the sensory attributes of foods and others particular to specific areas. Sensory properties are the attributes of food that are detected by the senses and are therefore the appearance, color, aroma, taste and kinaesthetic or textural properties. Technological methodology Sensory chromatography* is a method used by all flavorists that basically consists of taking the flavor and equalizing it, which allows identifying the composition of a flavor. It has to do with saying: "I want this taste, but now with certain characteristics." It is a work of equalization where there is no free creation. With this model, four thousand 500 flavors can be created for the culinary, meat, confectionery, bakery, dairy, and seasoning sectors, as well as for beverages at the national and global levels. The first part of the sensory chromatography is that you must have a trained person, who must smell the flavor, make a description, and detect what is called the volatiles. This part is called the headspace of the flavor, but this is only one part, because it is then followed by the next phase, which is to dilute the flavor, whether it is a concentrate, a base or essence. For example, if it is a base it must be diluted, or else it will burn the tongue when testing a base chemically, as it is very strong. Then it is necessary to make a dilution to 1% in alcohol that is generally the first part of the study, this is tested in syrups, both pure water with sugar at 7% and in cold and hot water with salt at 0.5%. The flavorist who is going to duplicate in a first division is going to detect the most important chemicals that are known as "key", and those are noted in the first 1% dilution in all solutions (water, water with sugar, water with salt and water with sugar and acid), then the flavorist has to define those chemicals that are the most important. In this way, another dilution is made at 10% in the same conditions where the flavorist tries again and detects others that did not come out in the first. This is the second step of the sensory evaluation. Then comes the third dilution, where the little ones will come out in the same conditions, but there are flavorists who have so much perception that they detect the little notes that are the most difficult. This is what sensory chromatography is all about, a model that duplicates flavors from those already existing in nature such as strawberry, pineapple, orange, lemon, among others, by fragmenting their chemical composition, equalizing their characteristics and successfully duplicating their flavor. Perceiving and equalizing flavors Once you have the first, second and third dilution, the flavorist begins to taste the concentration in which it will be applied and that will be tested. Then, at his discretion and from the analyses he begins to build the skeleton of flavor on trial and error. The flavor is created once the volatile notes are identified. Once assembled, the flavorist applies it one by one to the product he was given to match. Then it goes to a panel of people where preference tests are made, or if it is an equalization, then it is a sensory test of three samples, two of them are separated and the one of the flavorist or they can be the one of the flavorist and two of the client, and this is known as a sensory discriminative test that goes through 20 or 30 people depending on the project. But how do you innovate in a new flavor? Today, flavor combinations are a trend and mixtures are explored that might seem unthinkable, but which are compatible by their chemical composition. In that line, a collection** was developed based on the comparison of the volatile aromatics of all fruits, food and everything that human beings eat. In this case, the creative flavorist begins to study which fruits are the most similar chemically. For example, tangerine and banana have 30% of similar chemicals, but there is also the pitahaya, and why not join them in such a way that they fit together? This is called "assembly." With this methodology it is achieved that a food doesn't know neither one nor the other, but when joining the chemicals it is promoted and something that we call Tune is presented, a neurological effect with which the brain is activated, that is to say, it is achieved that it is confused, it reacts and it begins to change of attitude, either favorable or unfavorable. What is the advantage of tuning in and identifying the similarity of aromatic chemicals? Combining them with a mixture of flavor, but with neurological purposes, that is to say, it is a combination that brings neurological bases, this means that if it is combined without this technology (for example, chocolate with lime) nobody is going to eat it, and it becomes a destructive tuning unpleasant to the palate. Therefore, the flavors must be chemically compatible. Based on a chemical analysis, a list of the molecular flavors that make up food is established. The development of this methodology allows the creation of unimaginable flavors through the fusion of ingredients never before combined in this way. But what kind of ingredients have similarity between them? We can know through proven studies. There are over 300 volatile compounds in each fruit, all of which are recorded. For example, kiwifruit has ethyl acetate and exenyl acetate, and this is what makes both kiwifruit and strawberry enjoyable, but in different proportions. If the compounds of these two fruits are combined and it is achieved that from the flavor those predominant notes come out, then there will be aromatic synergy. Once you have the product or flavor, the second part follows and consists of knowing what category of products would be added (drinks, milk drinks, ice cream, gum, jellies, etc.). It works in all of them, but there are others that are more convenient to apply. Flavor enhancers To generate sensory experiences and rich flavors for the palate, a process called esterification has been found, although it is still in the experimental stage. What is esterification? As its name indicates it is the combination of the volatiles of a fruit or a natural food by means of a reaction synthesis by which the food combines and forms esters, which is a volatile but already captured in a form of aroma. Those ethers come from the fruit, however if it is not esterified it becomes very weak and you could not make a flavor with pure extract, then you have to enhance it because a flavor is not going to be eaten like a fruit. A fruit has the right flavor, but a flavor does not, so one of the methodologies is to esterify the volatiles to obtain natural and enhanced flavors. Hence, the challenge is to be able to duplicate. Nowadays, food is no longer enough, because how much coffee is needed to give to a whole country? We can talk about dairy, how much casein can be fed to them? The consumer however demands his cream or goat cheese. The trend is to perfect the virtuality of flavor, based on advanced sensory studies to achieve congruence with the brain because there are flavors that we eat by necessity, because when we taste a strawberry, its flavor is natural, but when we try strawberry-flavored products we realize that it is not a real strawberry. Then you have to synthesize, bring out the closest thing to nature so that there is brain congruence and get the consumer to trust the food. This is a challenge for the taste, which is achieved with the scientific advance. They are developing chemicals again in the world, there are molecules day after day that do not exist today, but a molecule is already developed for tomorrow that is in the strawberry, and that had never been able to synthesize. There is a challenge to continue synthesizing and creating. Likewise, one of the trends is to find exotic, diverse and versatile flavors. How to achieve this? With the methodology* you can look for the similarity of a fruit with another to achieve a third, and the latter would be the innovation. By combining perhaps a chili with a fruit you can achieve something more exotic because both are similar, without the need to bite. This is the goal and the trend. * Refer to the technological development of the Deiman Creative Center headed by Engineer Juan Thuemme, a model of sensory chromatography that has the capacity to create 4500 flavors for the culinary, meat, confectionery, bakery, dairy, seasoning and beverage sectors both nationally and globally. ** Refer to the new collection called Sintonía (Tune) created by the chemist Juan Thuemme Canales. The name comes from the ability to achieve a balance between two or more ingredients and thus obtain mixtures with great acceptance. It is characterized by unthinkable flavors that are extraordinary. This development is obtained thanks to the technology of a chromatograph and the analysis of chemicals that make up each flavor.
CHALLENGES of the converters and how to deal with them
We are currently seeing quite an interesting approach to the challenges facing converters. Among them is the satisfaction of the needs of the consumer, who is currently much more informed, lives connected, but now seeks to have its own space, ie. be connected and yet not so public. ● Hiram Cruz (*) (*) General Director of the Mexican Association of Packaging (AMEE). Converters meet this challenge by adding value to their products through packaging, so that it is not merely a matter of containing, protecting and presenting the content, but they are seeking to add value to packaged products through implementing information technologies. Another aspect that is observed when analyzing the consumer is that they are focusing on the basics, "back to basic," as they say, in different consumer products. Sustainability initiatives Converters are paying a lot of attention to factors that have to do with sustainability: greenhouse gas emissions and their control, use of renewable energies, structural analysis of the packaging life cycle. The aim is to find a way in which the emission of gases and the emission of waste are perfectly identified in order to control and reduce them. In addition, this is related to the social impact, that is, through the containers providing information about the waste management, since the consumer uses these containers because they are buying single-use products, and it is necessary to encourage the proper management of containers. SME investment in automated technology Acquiring technology implies investment and it has to be acquired little by little. Currently, large companies are investing in high technology, but this has been gradually permeating and scaling up to SMEs. From the point of view of low-volume printing technology, such as offset or flexography, SMEs have currently access to digital printing systems that may be accessible, but later on other automated processes could be considered, such as filling and closing of containers in an automatic way. In fact, the use of technologies for packaging is being promoted, but it is necessary to consider the production capacity of the company, so that the investment is adequate and is surplus to requirements. It is important to consider investment in automated technologies for SMEs, but this under a comprehensive analysis of their production processes. Packaging design and integrity In terms of innovation challenges, we can find trends in design that are much more striking and focused on the target market. Also in the aspect of integral innovation in the whole supply chain as: seeking efficiency in the logistics of production, distribution and consumption of packaged products in which packaging plays a very important role. Another characteristic has to do with the integral security, not only of the product but of the use of solutions for a better security (either through holograms, labels with security inks or with traceability chips), which allow to guarantee the integrity of the package and the product. The challenge in this strategy is to find an effective way to show consumers that packaging is recyclable, but that it has to be properly sorted for recycling to be effective.