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VOLUME 75 / ISSU E 8
F EATU R ES COV ER S TO RY FOOD PACKAGER OF THE YEAR: HEINZ 14 Heinz sets the table with packaging innovation
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Two top Heinz managers keep innovation center-of-plate and help push the limits of the company’s packaging developments.
17 Distinguished plant, distinctive packaging Produced on a ‘phenomenal’ packaging line made from scratch, bagged meals help expand Pocatello, ID, plant capability and Heinz’s portfolio.
20 Cartoning considered: Trends and advice Industry experts identify the biggest trends in cartoning, comment on the impact of sustainability and offer advice for packagers.
24 The power of pouched packaging A look at the materials and systems that make pouches and bags ‘flexible royalty’ as a flexible packaging option.
26 Table for one: Single-serving packages heat up the freezer aisle Keen demand for convenience food and technical advances nces in packaging are drivers for frozen food packaging.
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DEPART M EN T S 10 New Packages Cottage cheese now available in glass jars, SoL sunflower er beverage in aseptic carton, compact frozen fish package
12 Packager News Beverage companies willing to take ERP responsibility, Lower-cost d for electronic smart packaging sparks global growth, World demand sustainable packaging projected to rise 5.7% per year
28 Supplier News
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Management changes at SICK Ltd., Constar Intl., and TricorBraun
IN EVERY ISSUE 6
Editor’s Note
29, 34 Supplier Products
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FOOD & BEVERAGE PACKAGING Volume 75, Issue 8 (ISSN 1941-8531) is published 9 times annually, Jan/Feb, Mar, Apr, May, Jun/Jul, Aug, Sept, Oct and Nov/Dec, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317. No charge for subscriptions to qualified individuals. Annual rate for subscriptions to nonqualified individuals in the U.S.A.: $178.00 USD. Annual rate for subscriptions to nonqualified individuals in Canada: $216.00 USD (includes GST & postage); all other countries: $228.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2011, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional mailing offices. POSTMASTER: Send address changes to: FOOD & BEVERAGE PACKAGING, P.O. Box 1080, Skokie, IL 60076. CANADA POST: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to Pitney Bowes, P.O.Box 25542, London, ON, N6C 6B2. CHANGE OF ADDRESS: Send old address label along with new address to FOOD & BEVERAGE PACKAGING, P.O. Box 1080, Skokie, IL 60076. FOR SINGLE COPIES OR BACK ISSUES: contact Ann Kalb at (248) 244-6499 or
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Editor’sNote
BOOKS, BAGS AND A MOVIE ABOUT PACKAGING
EDITORIAL RICK LINGLE Editor in Chief
[email protected] ELISABETH CUNEO Associate Editor
[email protected] SCOTT HILLING Senior Art Director FRANK MAYERAN Art Director
ADVERTISING
love books, bookstores, libraries and one librarian, my wife. Today’s libraries are a multimedia resource way beyond books. On a recent visit to my local library, I stopped by the DVD section and, on impulse, checked out the movie “Bag It—Is Your Life Too Plastic?” I also like movies, and this one seemed to be about packaging, more or less, and it looked like it could be interesting. I was right on both counts, and in fact it was as much about packaging as about bags. It was very interesting and even conscious-raising. Bag It casts a cynical eye on grocery bags and on packaging, especially disposable packaging and particularly bottled water and other single-use packaging. The story is about Jeb Berrier, an average Joe and actor, who has an epiphany. His story Why make something begins in a simple way: Jeb buys a single cup that’s going to last only of peach yogurt and the grocery clerk bags it. This sets the whole tale in motion when a few minutes out of wonders about plastic bags, saying, “Just something that’s going to he because plastic is disposable it doesn’t mean last forever? that it just goes away.” The scene cuts to a landfill. “There is no away,” Jeb adds. Thus begins a journey as Jeb learns about plastic bags, plastics, packaging and related stuff. We do, too. Consumerism, waste and ocean pollution also play prominent roles. Even Bisphenol-A puts in a special guest appearance as a villain. At the core of this movie is this insightful question from Jeb: “Why make something that’s going to last only a few minutes out of something that’s going to last forever?” It stopped me in my tracks even though I was sitting down. Bag It is a thoughtful, amusing movie with a catchy soundtrack. And if that doesn’t butter your popcorn, then know it’s also largely about packaging. It’s one thing when the packaging industry defends itself against environmentalists, but is another thing altogether when it must defend itself against an average Jeb or Joe or Josephine, who repeats that age-old question we’ve all asked since we were kids and still need to ask, “Why?” The movie provides food for thought that’s often tough to swallow, not because it might not be true, but because it probably is true. If you are interested in packaging, this movie is worth your review, too. F&BP
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CORPORATE DIRECTORS JOHN R. SCHREI Publishing RITA M. FOUMIA Corporate Strategy SCOTT KESLER Information Technology ARIANE CLAIRE Marketing VINCENT M. MICONI Production LISA L. PAULUS Finance MICHAEL T. POWELL Creative NIKKI SMITH Directories MARLENE J. WITTHOFT Human Resources BETH A. SUROWIEC Clear Seas Research BNP MEDIA HELPS PEOPLE SUCCEED IN BUSINESS WITH SUPERIOR INFORMATION For Volume Reprints Contact JILL L. DEVRIES Corporate Reprint Manager Phone: 248-224-1726 Fax: 248-244-3934 E-mail:
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How to contact
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Mail: 155 Pfingsten Rd., Suite 205 Deerfield IL 60015 Phone: (847) 405-4000 Fax: (847) 405-4100 Web: www.foodandbeveragepackaging.com
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We’ve earned the right to be precise. Four decades of research gives us an edge in the marketplace—and development never stops. From on-site evaluation and laboratory confirmation to maintaining state-of-the-art equipment, we take innovation seriously. And that’s how we engineer solutions with a speed-to-market flow that saves our customers time and money. Look to danafilms.com or call our film experts at 800.634.8289.
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VOLUME 75 / ISSU E 8
ommittee International C TM AS | 3 2Nov ing Barrier Packag F02 on Flexible Tampa, Florida www.astm.org aging Outlook Nov 7-9 | Pack hibition Summit and Ex Atlanta, Georgia om www.packstrat.c ecTec Narrow Nov 14-15 | D ion oduct Decorat Web Label & Pr 11 aging 20 Printing and Im s oi Rosemont, Illin om www.awa-bv.c Food Pac-2011 Dec 6-7 | Pet p, New Jersey Monroe Townshi
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NewPackages INNOVATIONS / TRENDS / MARKETING
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COTTAGE CHEESE NOW AVAILABLE IN GLASS JARS raders Point Creamery’s award-winning cottage cheese is now available in recyclable glass containers. The glass containers are manufactured by Verallia and distributed through Stan Pac. The glass jars maintain the cottage cheese’s integrity, meaning none of the leaching that occurs with plastic containers happens in the new glass jar and the shelf life of the cheese is extended, especially compared to plastic packaging. The transparent glass container allows the product to take center stage on the shelf allowing the cottage cheese to sell itself. And the Traders Point Creamery signature cow on the lid adds instant Americana to any kitchen. Traders Point Creamery Cottage Cheese in glass containers is available at Whole Foods and in the Traders Point Creamery Store.
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Stan Pac 905-957-3326; www.stanpacnet.com Verallia 765-741-7021; www.verallia.com
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NEW FISH PACKAGE STANDS OUT llogel Srl has entered new waters as the first Sealed Air Cryovac customer in Italy to use Darfresh® 3 webs for packaging frozen fish. Behind the use of Darfresh 3-webs and Darfresh R275CD machine was the objective to find a packaging solution that combines excellent conservation with appealing presentation. For the retailer, the solution has the benefits of a long shelf life, strong pack optics, bringing optimal visibility and lighter, more ecological packaging with the absence of cardboard. The resultant choice satisfied the vision of one innovative pack able to eliminate the need for secondary packaging. Its compact character saves on fridge space, there is no fog inside the pack and ultimately less packaging to dispose of, which is a significant environmental plus.
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Allogel has its own supermarket where it launches all of its new products to gauge consumer response. The newly packaged frozen fish proved an instant success and is now available in major chains such as Coop, Carrefour and Auchan. Sealed Air 201-791-7600; www.sealedair.com
DAIRY-ALTERNATIVE DRINK SHINES unrich Natural’s new non-dairy, shelf stable beverage offers a new staple for consumers seeking foods free of dairy, gluten and tree nuts. The new drink is offered in Tetra Pak cartons. The package design consists of a large sunflower and nutritional claims of gluten free and dairy free. According to Tina Nelson, VP sales & marketing, consumer products, SunOpta Grains & Foods Group, “We wanted SoL to stand out among all the other non-dairy, shelf-stable beverages on the shelf because it is unique, so we made the conscious decision to not have an image of a pour on the front of the packaging. Instead we wanted the emphasis on the sunflower, so it is clear that SoL is not just another white non-dairy beverage, but it is made from sunflower kernels – one of nature’s most potent superfoods.” SoL retails for $2.69.
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PackagerNews
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BEVERAGE COMPANIES WILLING TO TAKE ERP RESPONSIBILITY S
everal major U.S. beverage brands would support new laws making producers financially responsible for collection and recycling of post-consumer beverage packaging, according to a new report assessing corporate progress on recycling released by shareholder advocacy group As You Sow (www.asyousow.org). The new report, “Waste & Opportunity: U.S. Beverage Container Recycling Scorecard and Report”, is As You Sow’s third review of the beverage industry since 2006. Nestlé Waters North America received the highest ranking, followed closely by PepsiCo, The Coca-Cola Company, and Red Bull. All four received a letter grade of B-. The report discusses new efforts by several companies to promote Extended Producer Responsibility (EPR) mandates to reverse lagging U.S. bottle and can recycling rates. “The major development since our last survey has been the willingness of leading beverage companies to consider new legislative mandates requiring them to take responsibility for their post-consumer packaging,” said Conrad MacKerron, Senior Director of As You Sow’s Corporate Social Responsibility Program. “Many beverage and consumer packaged goods companies pay fees in other countries to finance recovery of their packaging. It’s significant that companies are finally acknowledging the need to take responsibility in the U.S. as well.” Of the 224 billion beverage containers sold annually in the U.S. only 29% by weight are recycled; the rest are landfilled or incinerated, resulting in a huge waste of natural resources. In Europe and Canada, where EPR laws are in place, far higher levels of containers are recovered.
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ELECTRONIC SMART PACKAGING SPARKS GLOBAL DEMAND esearch and Markets (www.researchandmarkets.com) has announced the addition of the Brand Enhancement by Electronics in Packaging 2012-2022 report from IDTechEx to their offerings. It reveals that the global demand for electronic smart packaging devices is currently at a “tipping point” and will grow rapidly from $0.03 billion in 2012 to $1.7 billion in 2022. The electronic packaging (e-packaging) market will remain primarily in consumer packaged goods (CPG) reaching 35 billion units that have electronic functionality in 2022. The key enabling technology - printed electronics - is about to reduce costs by 99%. Consequently, many leading brand owners have recently put multidisciplinary teams onto the adoption of the new paperthin electronics on their high volume packaging.
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RISING DEMAND FOR ‘GREEN’ PACKAGING orld demand for sustainable packaging is projected to rise 5.7% per year to $212 billion in 2015 according to a study by ReportLinker. com. Advances will be driven by growth in manufacturing activity and trends toward environmentally friendly packaging. While recycled content packaging will remain by far the largest product type through the forecast period and beyond, this segment will see the slowest increases, due to the maturity of many products (e.g., metal cans and glass containers). On the other hand, above-average demand growth is expected in reusable and degradable packaging. In particular, demand for degradable packaging will continue to see doubledigit annual growth rates. The Asia/Pacific region will see the most rapid gains and remain the largest regional market in the world, due to its large food and beverage industries (which represent the main green packaging applications).
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CoverStory: FOOD PACKAGER of the YEAR
HEINZ sets the table with
PACKAGE INNOVATION
“To do a common thing uncommonly well brings success.” — Henry John Heinz, Founder For an impressive body of work accentuated by the latest package introductions noted in this story, we are pleased to name Heinz as our Food Packager of the Year.
by RICK LINGLE , Editor in Chief
Top Heinz managers keep innovation centerof-plate and help push the limits of the company’s packaging developments. 14
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.J. Heinz Co., Pittsburgh, is an iconic, $10.5 billion global food packager that remains “Hungry, humble and focused”—its three foundational tenets to innovation. Overseeing the company’s alignment to these tenets as it continues on a fast track in package innovation are Jim Matthews, Group VP – R&D/Innovation, Heinz North America and Emerging Markets Capabilities; and Michael Okoroafor, Ph.D., VP, Global Packaging Innovation and Execution. What does innovation mean to Heinz and how does packaging fit in? “Quite simply, we define innovation as turning new ideas into profit,” responds Matthews. “While innovation can be a high-tech solution, it also can be a straight-forward consumer insight based on thoughtful enhancement that can disrupt and grow a category. “Packaging is a major part of creating value for our products. Our R&D and packaging teams are tightly linked with our marketing teams. A major part of my role is creating the culture, tools and talent that will allow Heinz
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to excel in the marketplace with value added, convenient, purposeful and sustainable packaging designs and enhancements. I judge our packaging team to be one of the best in the business, and an enabler to developing the strategic partnerships and results that help our businesses grow together.” Okoroafor also sees packaging as an enabler, and also points out another critical focus: the consumer. “There are a lot of insights that go into understanding consumer needs, desires and wants. That’s how we formulate our strategy for addressing innovation. We view technology as an enabler to get us to where the consumer wants us to be. “Secondly, most of our packaging is designed to communicate to the consumer,” says Okoroafor, “and, in most cases, simplify the way our customers go to market.” There’s a third crucial component in Okoroafor’s view. “We incorporate sustainable features into our packaging in the most environmentally friendly way possible. To quote our chairman [William Johnson], it’s a case of ‘doing well by doing good’.” Listening—and responding through innovation
Look no further than the thermoformed, packetreplacing Dip & Squeeze® foodservice ketchup packs as a prime example of what can result from listening to the consumer. As the first transformational packaging innovation in the sachet foodservice industry in more than 40 years, Matthews believes that the Dip & Squeeze platform “really demonstrates the power of clear consumer and operator insights, intellectual property and affordable, intelligent design.” Comprising a peelable lid applied to a small thermoform and resembling a small bottle, Dip & Squeeze allows consumers to either tear off the tip and squeeze the condiment out or peel back the lid from the bottom for dipping. The pack holds 27 grams of ketchup (just short of a full ounce), about three times the amount of a standard foodservice packet. “We listened to the consumer over the years regarding some of their concerns with our ketchup sachet packaging. We went to work and as science and material technologies improved, we were able to leverage that into what you see today,”says Okoroafor. Besides the structural, materials and package design aspects for Dip & Squeeze, the development
A DYNAMIC DUO: PACKAGING THOUGHT LEADERSHIP AT HEINZ JIM MATTHEWS, Group VP – R&D/Innovation, Heinz North America and Emerging Markets Capabilities, has 35 years food industry experience in Product Innovation, Packaging and Quality Assurance, including 31 years with Heinz. He led the creation of the Heinz Innovation Center.
MICHAEL OKOROAFOR, Ph.D., VP, Global Packaging Innovation and Execution, is responsible for setting overall global strategy and direction for packaging at Heinz, as well as implementing packaging innovation across various business units. Before he joined Heinz in 2008, he was director of global packaging R&D for the Coca-Cola Co.
had a considerable machinery side that itself took 16 months development. Working with Multivac (www. multivac.com), the result was “a robotics-driven packaging machine that’s the size of a football field,” says Okoroafor. “It’s a fascinating piece of technology.” The pack has proven such a hit that, last month, Heinz announced it was taking the concept into retail in 10-count cartons. It marks the first time a Heinz ketchup innovation developed for restaurants has made the transition to store shelves. Okoroafor points to sustainability-driven initiatives the company has championed as exemplifying “doing well by doing good.” One of those is for bagged meals, such as those packaged at the company’s Pocatello, ID, facility (see plant story p. 17). Traditionally, frozen meals at Heinz were produced in trays made from crystallized PET (CPET). According to Okoroafor, going from CPET trays to bag meals uses approximately 80% less material [by weight] and offers multiple benefits to consumers, customers and the environment. “The bag meal is very convenient, easy to transport, and easy to store in the refrigerator. And, from a merchandising perspective, our design is better than the competition because it sits better on the shelf.” Matthews understandably also feels good about the development, though it’s also apparent that Heinz doesn’t
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‹‹ Simply Heinz condiments packets pack 30% renewable resources into the packaging with a goal of much more ‘greening’ ahead.
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CoverStory: FOOD PACKAGER of the YEAR MachineryTechnology
The revolutionary, dual-functional and popular—more than 200 million units were shipped in six months since its debut in March—Dip & Squeeze ketchup packs are now spreading from foodservice into retail distribution.
‹‹ What began as a personal connection grew into a corporate one with an unprecedented partnership that brought Coca-Cola Co.’s PlantBottle technology to Heinz ketchup.
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take its foot off the accelerator even when it has a winner. “It hits on all cylinders from a standpoint of taste, freshness, convenience and eventually sustainability as well,” he states, “but it’s another platform we are continually refining. We are applying this technology to brands like T.G.I. Friday’s, Smart Ones, Ore-Ida and globally with infant feeding with great success.” ‘PlantBottling’ a winner
Another remarkable success story is Heinz’s unprecedented strategic partnership with the CocaCola Co. and its PlantBottle™ technology. It’s yet another unique facet for this sustainability-conscious food packager to effectively leverage existing technology in a win-win arrangement. Made from up to 30% renewable sugar cane material, the PlantBottle looks, feels and functions just like traditional PET plastic and is 100% recyclable. The PlantBottle runs exactly the same way in production and has the exact same shelf life as standard PET bottles. “Absolutely no difference,” emphasizes Okoroafor, who possesses a doctorate in polymer science. From a technical standpoint, the 30% renewable content in PlantBottle is monoethylene glycol, the same material derived from petroleum sources. Currently, all Heinz 20-ounce ketchup bottles are made from PlantBottle packaging. It’s the biggest change to Heinz’s iconic ketchup bottles since plastic bottles were introduced in 1983. Okoroafor had been part of the team that developed the PlantBottle at Coca-Cola Co. “Because the companies complement one another in several ways and have a long history of shared values, it was easy for us to work together,” says Okoroafor. The company is collaborating with CocaCola Co. towards reaching 100% renewable content. “The other 70 percent is very challenging,” Okoroafor says. “You’re going to be hearing more from this partnership.” It also exemplifies an approach Okoroafor defines as “leveraging ourself into prosperity, not inventing ourself into prosperity. Inventing a molecule that would substitute for PET is not our core competency. What we do best is meet consumer needs. That’s why people and companies like to grow with us.” Heinz will produce 120 million PlantBottle packages in 2011.
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This wasn’t Heinz’s first foray into a renewable platform. About six months before the PlantBottle partnership, it debuted Simply Heinz brand foodservice condiment packets that use 30% renewable materials as its launch into renewable packaging. Even the standard PET bottle has been slimmed: The current Heinz ketchup bottle uses 20% less polymer than five years ago, according to Okoroafor. “We have constantly lightweighted to where it is very efficient.” The company is also using recycled content into its packaging, which Okoroafor consider as very important and fits into the 4 Rs of Heinz sustainability: Reuse; reduce; recycle; renewable. “Depending on which product we’re delivering, we leverage some or all of these pillars,” he explains. To what does Heinz attribute its successful track record? “To grow, innovation must be sustainable in terms of new product success rates,” offers Matthews. “We leverage consumer insights at every step in the process. This ensures our investment in new products will pay out and generate an ongoing return.” And that won’t stop, even against the backdrop of a sputtering economy where other companies have entrenched. “One thing I can tell you is that we haven’t stopped investing in packaging,” shares Okoroafor. Managers seem to have taken the company Founder’s advice a step further by “doing an uncommon thing uncommonly well” with some frequency. And that means that all the competition can do is try to play catch up. F&BP
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Distinguished plant, distinctive packaging Produced on a ‘phenomenal’ packaging line made from scratch, bagged meals help expand Pocatello, ID, plant capability and Heinz’s portfolio. / by RICK LINGLE , Editor in Chief here’s more to Idaho than desert, mountains and potatoes. It is also home to a multi-award winning Heinz facility in the southeast part of this scenic, sprawling state. Even before Food & Beverage Packaging turned its attention to these operations in Pocatello, Heinz shone a spotlight on the 500,000-sq-ft facility, which was recognized internally as its North America Factory of the Year. Whether because of—or in spite of—this being Heinz’s most complex plant in the view of Pocatello plant manager Kevin Trussel, the facility earned this heady internal distinction for the second time in three years. Trussel, with 25 years of food industry experience, is a 15-year Heinz veteran who worked his way through the ranks including warehouse management and purchasing. Previously, he was plant manager at Heinz’s Cedar Rapids, IA facility. He’s been plant manager here for about six years. He credits plant personnel for the award that encompasses costs, safety, quality, food safety, and environmental aspects. “We have incredible people and a great work ethic in Idaho,” he says. “I like to think we probably have the best employees within Heinz.” He also has one of Heinz’s newest production lines, installed in July 2011 to handle a new packaging format: bagged meals. The newest of eight packaging production lines on-site, the bag line represents a dramatic change in package formats for the plant and for Heinz from trayed entrees. Like Idaho, the spacious plant offers plenty of room to grow, a rarity in production plants. “Space is one of the luxuries Pocatello has,” says Trussel.
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“We had all the necessary real estate we needed.” The plant started getting involved in the line design in late 2010. “This was a different concept and so it took us awhile to pin down that design,” Trussel points out. And because of the uniqueness of the line, more than the usual number of staff was involved from the outset, he says: “We started from scratch to get as much employee involvement in looking at safety, quality and sanitary design. This team was instrumental in developing the concept for the bag line. It resulted in a phenomenal line. Another nice thing is that the equipment is all pretty much off the shelf.” The line is laid out in a U-shape, with the IQF (individually quick frozen) ingredients arriving on one side LOCATION: Pocatello, ID of the U and the sealed bags SIZE: 500,000 sq ft discharging on the other. EMPLOYEES: 600 “You can stand in one place and see the whole process, PRODUCTS: Smart Ones entrees; this plant but there’s still plenty of space is the sole producer of Smart Ones Lasagna to get things in and out in a and produces a breakfast sandwich for Smart controlled environment,” obOnes; microwavable French fries under the Ore serves Trussel. Ida label; sole producer of Nancy’s Spirals, a Currently, the line producthaw-and-serve appetizer ; quesadillas under es five SKUs of single-serve the Smart Ones and the T.G.I. Friday’s brands. 12-ounce bags marketed HISTORY: under the WeightWatchers Plant bought from Kraft Foods in 1980. Smart Ones brand. The conFACT: This is one of Heinz’s most venient meals comprise four comprehensive plants. chicken-based products and one with meatballs.
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CoverStory: FOOD PACKAGER of the YEAR MachineryTechnology Source-reduced packaging, production
Heinz’s convenient and efficient mealin-a-bag format represents a source reduction from both a materials and machinery view.
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While bagged meal production equipment was carefully selected for factors including cleanability, Heinz points to line control as the most distinctive aspect.
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The bagged meals use more than 75% less packaging than film-sealed trayed, cartoned and cased entrees. There’s also a source reduction on the plant machinery side that Trussel appreciates. “From our production viewpoint, we use less equipment than with the traditional tray and carton and case packers,” he says. “It’s just much simpler. The ingredients are scaled and bagged, the bags are sealed, and the bags are cased.” The products use four types of ingredients, all of which are IQF. While the plant uses IQF portions on other lines, this is really the only place that they’re conveying frozen ingredients for any distance, Trussel notes, which made that aspect a key consideration. Those comprise 15 FastBack 90E horizontal-motion conveyors from Heat and Control (www.heatandcontrol.com) built to the specific lengths that Heinz required. Seven of these conveyors distribute product; four additional conveyors supply a different IQF component to each of two baggers: a protein (chicken, beef, or pork); a starch (various types of pasta or potatoes); a vegetable; and a sauce pellet.
The ingredients are conveyed to a 24-head Yamato (www.yamatoamericas.com) computerized netweigh scale matched to a pair of form-fill-seal baggers from Bosch Packaging (www. boschpackaging.com). Trussel declines to identify rates, but says that “it has been a line that started up well and has performed as predicted.” The bag material is supplied by Bemis (www.bemis.com). According to Trussel, the operators liked the Yamato scales for the intuitive, visual controls and ease of operation. Cleanability and washdown were two other major considerations. The Bosch baggers are mounted on a rail system so they can be rolled out of the way and kept dry during washdown. “We use a lot of Bosch baggers within Heinz,” Trussel adds, “including at a nearby plant, which permits
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us to exchange parts and knowledge if need be.” After sealing, the bags are conveyed through a Safeline (us.mt.com) metal detector and a check weigher. The bags are cased manually, though Trussel has identified that as an area of opportunity for automation. Cases are then palletized and unitized on a stretch wrapper. After consulting with other operations, a Lantech (www.lantech.com) stretch wrapper was selected for its reliability and ease of use. The loads are transported by forklift directly into an awaiting truck for nationwide distribution. The line runs five days a week on two shifts. Trussel believes the line’s control is the most unique aspect: “The line is run by a programmable logic controller, but everything is interfaced together so that we have consistent flow of raw ingredient from the blenders to the scales that dispense it into the vertical baggers. Every piece of equipment talks to the other—we have very good control on this line. The logic that was used to put it all together is really what sets it apart from other lines in other factories.” The plant uses Allen-Bradley controls an and devices from Rockwell Automati tion (www.rockwellautomation.com) programmed in-house. “We have very gifted people within the factory who were able to come up with a logic that pulled it all altogether,” states Trussel. “Again, the team identified the key aspects and worked together to execute the plan.” It was that team effort that impresses Trussel most, including the overall management by project engineer John Beal and operation supervisor Paul Shay. “They coordinated very closely the whole design process in making sure that involvem from a lot of personnel,” Trussel we got involvement says. “The team went through training and team-building processes together. This line showed entire teamwork from the concept to the startup.” What did he learn from this project? “The key takeaway for me was making sure to get involvement from all the various disciplines including the employees on the floor because they added a lot to the process,” says Trussel. “There weren’t any changes done to it after it was put in service. Things were identified prior and the startup went very smoothly.” As for the plant, it will stay on a course for continuous improvement on all fronts. And no one should be surprised if the Pocatello facility continues its winning ways. F&BP
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MachineryTechnology
CARTO NI NG
CARTONING CONSIDERED: TRENDS AND ADVICE Industry experts identify the biggest trends in cartoning, comment on the impact of sustainability and offer advice for packagers. / by RICK LINGLE, Editor in Chief PARTICIPANTS: Kim Mulholland-Callaghan, VP of Sales, The Aagard Group Alan Beehler, VP and General Manager, BluePrint Robotics Div., BluePrint Automation Dale Andersen, President & CEO, Delkor Systems Ross Long, VP, Sales and Marketing, Kliklok-Woodman
F&BP: What’s the hottest trend affecting cartons and cartoning? Dale Andersen:
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Delta-style robots are finding a place in cartoning, such as this overseas installation for ice cream bars that picks and places the bars into six-count cartons. The robots can even do a mixed variety carton.
We are seeing a significant increase in the number of customers that require their top-load cartoning line to run both paperboard and corrugated cartons. This means both the carton formers and carton closers need to be designed to handle the full range of paperboard cartons as well as a wide range of corrugated formats from micro-flute to standard B and C flutes. This trend is very much coupled with the broader industry trend for Retail Ready and Shelf Ready packaging formats. Where a standard paperboard carton may have been sufficient before, marketing
now is looking at how to make that carton a oneway shipper via the creative use of corrugate. What is interesting about the combination of both corrugate and paperboard into a cartoning line is that it changes the basic design of the equipment. The traditional paperboard carton former is not designed for corrugated, and likewise the traditional corrugated former is not designed for paperboard.
Ross Long: Flexibility is king. Customers today are looking for the ability to either lock form or glue form their top load cartons and in a wider size range than we’ve seen in the past. In end-load cartoning, package size range flexibility and new carton shapes or features to help differentiate the product on the store shelf have gained importance. Alan Beehler:
One trend we have been involved with is customizing the carton blank to allow more room for loading tight-fitting products. The finished package remains unchanged but by moving some of the forming operations to the closer, we feel that robotic loaders have more freedom of movement when loading the cartons.
Kim Mulholland-Callaghan: We’re seeing material savings through total carton fill and smaller cartons with the same amount of product. In addition to material savings, manufacturers are adding more cartons (product) to each pallet providing significant savings in transportation costs throughout the supply chain.
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Cargill’s Truvia sweetener and its hooded, resealable cover required cartoning technology, later patented, that permits precise positioning at rates to 150 cartons per minute.
F&BP: What effect has sustainability had? Long: Sustainability points are high for paperboard because of the recyclable nature of the materials. Increasingly, we’re being asked to run thinner-caliper materials to reduce materials even further. Related to the first question, new package styles are being tested that reduce the overall material use – such as the innovative “open corner” cartons being used by one of the largest frozen entrée producers for a steamed entrée. This carton is challenging to run because it doesn’t have the stability of a typical end-load carton; however, KW designed a new carton feed and transport system to handle the carton without sacrificing packaging speeds. We’re also seeing increased interest in sleeves and even “watchband” cartons and have designed some of our equipment to give the manufacture to run these style “wraps” on the same machine they run conventional seal end cartons.
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Mulholland-Callaghan: Sustainability
has become more ubiquitous through the entire supply chain. Manufacturers are being rewarded for their sustainability initiatives by utility companies, federal, state and local programs and at the store level with incentives.
Andersen:
It has placed more emphasis on precision forming and closing. If a carton is formed and closed properly (which also means correctly applying the right adhesive in the correct locations) the net result is a stronger carton, which means a more efficient use of materials. Precision forming and closing also results in less waste from damaged cartons, and higher line efficiency. When it comes to the dual ability of running both paperboard and corrugated, we are seeing customers eliminating the secondary shipper by using a high graphic corrugated carton as a Retail Ready carton that doubles as a one-way shipper.
F&BP: What is one piece of advice you have for food and beverage packagers?
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Beehler:
Do your homework when purchasing and find a company with a good track record and one that you are comfortable working with. Also, demand
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MachineryTechnology an extensive acceptance test that includes many changeovers. If the equipment runs at 99.99% efficiency, but takes six or seven hours to changeover, your production numbers may not be acceptable.
Long: No packaging equipment decision is one-sided any longer – say speed over size range or machine cost. The food marketers are being very innovative in package design and format so as to wring every bit of differentiation they can on a crowded supermarket shelf. The days of expecting a line to run the same product for years, in the same carton, are over; so make sure that the equipment you select offers flexibility to meet the changes your marketing team will expect.
Mulholland-Callaghan: Ask yourself these questions: 1. Is your company’s legacy drag stagnating your opportunity to attain the competitive advantage your suppliers are capable of giving you? 2. Is acceptance of the “traditional” way of doing things preventing you from pursuing “game changing” opportunities or innovation?
Andersen: It is hard to define what the market will look like in two years, but few companies can afford to invest in new machinery every couple of years to meet these changing demands. I would recommend they invest in equipment that has flexibility and versatility engineered into the design.
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FOR MORE INFORMATION The Aagard Group, LLC 320-763-6043; www.aagard.com BluePrint Robotics, Div. BluePrint Automation 804-520-5400; www.blueprintautomation.com Delkor Systems 763-783-0855; www.delkorsystems.com Kliklok-Woodman 770-981-5200; www.klikwood.com
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MaterialsTechnology
F LE X I B L E PAC K AGING
THE POWER OF POUCHED PACKAGING A look at the rise of pouches as a flexible packaging option. / by ELISABETH CUNEO, Associate Editor he latest and greatest products seem to be unveiling in bags and pouches, everything from baby food to beverages and even sauces. But what’s goes into packaging these pouches? Read on for a look into materials and systems that make pouches and bags “flexible royalty.” The Freedonia Group has released a study announcing the growth of flexible packaging, which has an annual growth rate of 6.3% and is projected to grow from $2.055 billion in 2008 to $2.515 billion in 2013. “Flexible packaging will log faster gains based on advantages of greater cost effectiveness, space saving capabilities, lighter weight and overall source reduction capabilities,” reports Freedonia. According to Freedonia, features that improve performance, such as selfventilating films, and convenience attributes like resealable pouches and bags will also push demand up. The research said the use of higher value laminated and coextruded films that enable them to stand up at low temperatures would further improve demand for pouches. With more demand for flexible packaging, specifically bags and pouches, companies are rolling out new designs for optimal use.
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‹‹ Earth’s Best pouched baby food allows for bright colored graphics.
Pouches of plenty
Walk down the aisles of any grocery store and you will see more and more packaging in pouches. Pouches are more widely used today as manufacturers see the benefits of using less materials, lighter
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shipment, unbreakable design and the opportunity for highly appealing, colorful graphics. One baby food line jumped on the pouch bandwagon with its new line of baby food puree. Hain Celestial’s Earth Best baby food recently became available in resealable pouches, from Cheerpack, made from flexible film containing no Bisphenol A or phthalates. They are vibrantly designed with a cheerful backdrop to the wholesome photo-real illustrations Smith Design created to clearly and quickly communicate each flavor. The pouches offer convenience and the flexibility of the container offers easy usage with an unbreakable quality. The popular sports drink brand, Gatorade, owned by PepsiCo, launched a line of beverages sold in pouches instead of the classic PET bottles. Gatorade Prime 01 is sold in a convenient and functional 4-ounce pouch designed to be stored easily in a locker, desk, gym bag or purse. The Gatorade pouch is easy to carry, consume and dispose of, and offers a refreshing spin on the company’s popular plastic bottle. Rising demand breeds rising innovation
Ampac has created its No. 2 Pouch®, the company’s first nonlaminated stand-up pouch. It offers excellent stiffness and strength characteristics and along with a lower cost compared to laminated stand-up pouches, the No. 2 Pouch can be printed using high definition graphics to improve billboard visibility and shelf impact with a higher resolution, improved screening and greater color range. Responding to requests for more environmentally friendly packaging materials, Ampac created the No. 2 Pouch to be more compatible with existing postconsumer recycled waste streams. In addition to re-
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A spouted pouch of pesto rtisanal foods manufacturer Le Grand of St-Joseph-duLac, Quebec, needed to boost distribution of its gourmet cold-processed pesto sauces, and address concerns about the product’s limited shelf life. Compromising the company’s preservative-free recipes was not an option. Instead, Le Grand turned to new innovative packaging from Flair Flexible Packaging to improve product visibility and additive-free shelf life. According to Melanie Champagne, a business developer at Le Grand, the switch from traditional glass jars to a 3-layer high-barrier flexible pouch with a heat-sealed pour spout was a very smart move. The high-barrier qualities of the functional film more effectively protect the product while it’s on the shelf. “The difference between the old jars and our pouches with spouts is that when the product is dispensed, no air goes back in. So our additive-free product doesn’t oxidize nearly as quickly as it used to. That’s all due to the new packaging, not
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the addition of preservatives or more oils. And our customers appreciate that there’s no double-dipping,” Champagne laughs. She calls the transformation “night and day,” as sales and positive customer feedback have both climbed to new heights. “A paper label on a jar could never compete with the high-end graphics on our pouch.” The custom-shaped stand-up packages with pour spouts from Flair Flexible Packaging afford producers and processors functional film packaging with vibrant 10-color rotogravure reverse-printed graphics. Available with tamper-evident bands, the spout fitments are heat sealed to multilayer laminated film. The packages can be custom designed for the safe preservation of the enclosed product with top, bottom and side-fill options. For more information: Flair Flexible Packaging 920-574-3121; www.flairpackaging.com
‹‹ Le Grand’s pour spout prevents oxidization.
cyclability, the No. 2 Pouch provides a high barrier to moisture and excellent puncture resistance for greater product protection. The pouch is predominantly high-density polyethylene allowing it to be labeled with the Society of the Plastics Industry (SPI) number 2 polymer identification. The pouch is targeted at pet foods, and dry or moist foods that require moisture barrier but not high oxygen barrier. Another pouch supplier, Cryovac® brand from Sealed Air, now offers aseptic packaging solutions in the form of durable, flexible pouches. The new Flavour Mark™ packaging technology contributes to better product quality, taste and nutritional value because the aseptic process exposes products to extreme heat for a shorter period of time compared to other processes such as hot fill or canning. The lack of headspace in the package also promotes improved quality and shelf life by preventing oxidation. In addition to health and flavor benefits, Flavour Mark aseptic packaging is tamper-evident and offers improved efficiencies, reduced packaging waste and higher safety standards. The shelf-stable attributes of aseptic packaging can eliminate the need for cold stor-
age and distribution, while the lighter weight material and compact footprint allow for more products to be shipped in a truckload. The reduction in materials has been shown to reduce packaging waste by 76% versus cans, even when accounting for recycling. Items such as stocks and sauces can benefit from the pouches. The space-saving and shelf-stable attributes can result in a more advantageous use of space in the back of house and reduce the need for products to be placed in cold storage. The pouches are available with or without fitments and are compatible with NSF-approved foodservice FOR MORE INFORMATION dispensing technology. Flexible packaging allows Ampac for easier handling, storage, 513-671-1777; www.ampaconline.com lighter weight and offers opCheerpack portunity for brighter graph508-927-7800; www.cheerpack.com ics and lower cost. If flexFreedonia Group ible packaging is on the rise 440-684-9600; www.freedoniagroup.com to rule over the packaging kingdom, then pouches and Sealed Air bags are surely the King and 800-391-5645; www.sealedair.com Queen. F&BP
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MarketTrends
F RO ZE N F O ODS
TABLE FOR ONE Single-serving packages heat up the freezer aisle.
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Single-serve frozen cocktails pour from foil laminate pouches.
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ackaging for one is sprouting up all over grocery stores, flowering the freezer aisle with single-serving frozen foods and beverages. Demand for all frozen foods is on the climb as consumers place more value on convenience. Growing demand for convenience food and technical advances in packaging are two of the main drivers behind U.S. demand for frozen food packaging reaching almost $7 billion in 2013, according to a report from Freedonia Group. Frozen Food Packaging forecasts 3.7% yearon-year growth over the next four years to $6.8 billion. One trend lifting frozen food demand is singleportion packaging due to demographic trends such as an increase in smaller households and busier consumer lifestyles. Walk down the freezer aisle and you are bombarded with all types of frozen items from meals, desserts, appetizers, sides and vegetables. A common thread among frozen food and drinks is packaging designed for one. Frozen entrees come to mind first as single serving food, but other foods are taking this singular approach, including packaged appetizers, alcoholic drinks and desserts. While Americans are known for bigger or super size portions, packaging in the freezer aisle seems to be shrinking. We’ve all seen frozen piz-
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by ELISABETH CUNEO, Associate Editor
zas and even individual pizzas in the freezer aisle, but Red Baron has taken a new approach to the single-serve pizza lovers with its Pizza by the Slice line that provides a package with two individually wrapped slices of pizza each contained within an innovative crisping tray. Available in 4 varieties, the microwavable tray aids in delivering a crispy crust. Frozen foods brand Freschetta also launched a sliced pizza line called By the Slice. Available in four varieties, the slice creates an individual pizza eating experience unlike that of eating an individually sized pizza. Alcoholic beverages are going “single,” too, in one-drink servings. Daily’s Frozen Pouches, from American Beverage Corp., offer seven varieties of frozen alcoholic beverage designed for one. The 10-ounce foil laminate pouches go right from the freezer to cocktail glasses and offer the taste, consistency, and refreshment of a frozen blender drink, without the blender and the clean-up. Even vegetables are on-board with products like Green Giant’s Just for One line. The line features individually packaged servings of vegetables ideal for microwave convenience. The line offers various combinations of veggies, sauce and spices for a complete side dish or snack for one person in approximate 4-ounce microwaveable disposable steam tray. Long-standing frozen-foods maker Lean Cuisine has recently added snacks, including dips, to its product line-up. Known for its line of frozen entrees, Lean Cuisine’s snacks are an interesting solution for consumers’ craving for convenience. The new low-calorie dips are portioned for one and contain a microwaveable bowl of dip and pita bread packaged in plastic wrap for separate heating. The convenience of the snacks is easy to recognize with the ease of having just one serving and purchasing just one item; as opposed to purchasing one loaf of bread and a container of dip. While the value could easily be seen in buying more (savings per serving), consumers are now proving that less really is more.
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Pizza combinations serve a slice of convenience hat’s better than a frozen pizza? It’s an easy way to enjoy a favorite meal with the ease of just throwing it in the oven (or microwave). And now in addition to pizza, DiGiorno is offering frozen pizzas packaged with an extra edible side. New Pizza & Wyngz, Pizza & Breadsticks, and Pizza & Cookies include a pizza and side, all in one package. Available nationally in grocers’ freezers, DiGiorno pizza combinations feature a full-size, hand-tossed-style pizza paired with either a full order of eight breadsticks and marinara dipping sauce, 12 Nestle Toll House cookies (cookie dough pieces) or 7-8 boneless chicken wings with sauce. The pizza and sides are packaged in separate pouches, all in one box. Combined packaging for easy meal time shows the rising demand for convenience.
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Dessert companies have had success selling the convenience of portion-packed servings for years. Edward’s Desserts Singles offer 10 varieties of single pie slices, six desserts a la mode and three varieties of mini pies, all served in the recognizable yellow box. Smart Ones offers 11 choices of either a slice of pie, cake or a sundae packaged for one serving. The dessert is packaged as one piece, no mess, no fuss, no leftovers. Ice cream cartons are shrinking, too, as consumers value the convenience of one serving. HäagenDazs has launched single-serve ice creams and sorbets in 3.6-ounce containers. In almost a dozen flavors it’s a hit among shoppers who see the value in smaller sizes. Skinny Cow, from Nestlé, also sells petite containers of ice cream for easy portion control. I speak from experience when I write that mini ice cream containers are an easy way to get an
‹‹ DiGiorno’s pizza and ready-to-bake cookie dough are packaged together.
ice cream craving satisfied without lingering leftovers calling to you from the freezer! While bigger sizes can be better value per serving portion, shoppers today aren’t always looking for the best value, but instead looking for the convenience of a single-serving portion. With the rise of smaller households and busier lifestyles, packaging for one is a blooming market trend. Scour the freezer aisle for options for one for easy cooking, consuming and clean up. F&BP
FOR MORE INFORMATION Freedonia Group 440-684-9600; www.freedoniagroup.com
‹‹ Veggies in a steam tray cook up a side for one.
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SupplierNews
10/11
NEWS / TECHNOLOGY / PEOPLE
MANAGEMENT CHANGES SICK LTD. NAMES NEW PRESIDENT ICK, producer of sensors and sensor solutions for industrial applications, has appointed Craig S. Smith as president of SICK Ltd. in Canada. In his new position, Smith Smith is responsible for all sales, marketing, and operating activities within SICK’s factory, logistics and process automation business segments in Canada, including strategic planning, business development, and improving operating efficiencies.
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CONSTAR INTL. HAS NEW MANAGER FOR ATLANTA PLANT
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onstar International LLC, a global producer of PET plastic containers and preforms for food
and beverages, has chosen David Kerns to serve as plant manager of the Company’s Atlanta production facility.
TRICORBRAUN CHOOSES NEW DIRECTOR ad Darsey has been named director of sustainability and plastics for TricorBraun, one of North America’s largest suppliDarsey ers of bottles, jars and other rigid packaging. In the newly created post, Darsey will evaluate new packaging technology and assist TricorBraun’s customers with material choices and package designs that will enable them to improve their sustainability programs.
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SupplierProducts CLOSURES ENHANCE CONVENIENCE Brand owners can add a new level of convenience for hot-fill and retort applications such as soup, nutritional beverages, coffee and tea with the help of the 40mm Ideal Closure® from CROWN Closures Americas, a business unit of Crown Holdings, Inc. Compatible with plastic or glass containers, the Ideal Closure delivers superior barrier performance, easier opening and brand differentiation on the retail shelf. The closure is a unique hybrid of a plastisol-lined metal disk and a plastic band. The metal disk forms an airtight seal against the container to guard against oxygen ingress while the consumer-friendly plastic band is easy to grip, enhancing the opening experience. The closure’s two-stage opening mechanism separates the force required to overcome the friction between the closure threads and the container from that required to release the vacuum in the package, further easing opening for consumers. The design of the closure also creates multiple opportunities for brand owners to differentiate their products on the shelf. Logos, messaging and nutritional value can be printed on the metal disc and different flavors can be communicated with distinctively colored plastic bands. The Ideal Closure is also fully recyclable, allowing consumers to include it in the same recycling system as the rest of the package.
AIR KNIVES CAN FIT ANY APPLICATION Air Blast Inc. specializes in highvelocity, high-efficiency air knife blow-off systems. Air Blast Inc. systems operate using direct-drive standard centrifugal blowers with velocities from 5,000 to more than 38,000 feet per minute. Air knives are available in diameters of 2.5, 4 and 6 inches, which allows compactness as needed and lowers pressure losses on larger applications. Air Blast Inc. has a variety of hardware that make mounting and setup very simple. The mounting hardware also allows quick and easy line changes.
Crown Holdings, Inc. 215-698-5100; www.crowncork.com.
Air Blast Inc. 626-576-0144; www.airblastinc.com
LATEST TECHNOLOGY IN CONTAMINATION DETECTION Developed to enhance the performance of its KD7400 line of X-ray Inspection Systems, Anritsu’s Dual X technology minimizes product effect and provides a more exacting means of detecting bones and other low-density items. Typically, the closer the contaminant’s density is to the food product, the harder it is to detect. Anritsu’s Dual X technology differentiates between product and contaminant by analyzing two separate x-ray energy signals. It enables a higher detection rate of low-density items compared to conventional X-ray technology. Anritsu’s exclusive Dual X technology is ideal for use in the poultry industry, where bones are exceptionally difficult to detect. It is also well suited for detecting glass and stone in bulk nuts/ grains and for items 50mm high or less (hamburger patties, sausage links, granola bars and more). Based on the Six Sigma Concept for zero defect quality and BACT (Best Available Control Technology), Anritsu continuously develops innovations that improve the performance of its line of X-ray inspection systems. For instance, Anritsu’s High Definition (HD) X-ray technology automatically and simultaneously detects contaminants, underweight conditions and other packaging anomalies. Applications can vary from scanning for bone or hypodermic needle fragments in meat products to detecting wire fragments, glass or stone in traditional food packages. Anritsu 800-800-8312; www.anritsu.com
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To place your classified ad in Food & Beverage Packaging call Catherine Wynn at 847-405-4010 Fax: 248-502-9109 E-mail:
[email protected] EQUIPMENT FOR SALE
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[email protected] MOST EQUIPMENT CAN BE INSPECTED IN TORONTO!!! 2700 - 14th Avenue, Unit 6 - Markham, Ontario L3R 0J1 Phone: 905-475-7644 • Toll Free: 888-DJS-SALE • Fax: 905-475-7645
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Advertise in the Food & Beverage Packaging Classified Network. Call Catherine Wynn at 847-405-4010
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To place your classified ad in Food & Beverage Packaging call Catherine Wynn at 847-405-4010 Fax: 248-502-9109 E-mail:
[email protected] EQUIPMENT FOR SALE 800-586-4585 Conveyors
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To place your classified ad in Food & Beverage Packaging call Catherine Wynn at 847-405-4010 Fax: 248-502-9109 E-mail:
[email protected] CONTRACT PACKAGING
MATERIALS & SUPPLIES
StilesEnterprises.com Belts, Slat Chain, Rollers And Replacement Parts For: Cappers • Labelers • Unscramblers • Carton Tapers • Form Fill Seal • Liquid Filling • And Other Packaging Equipment
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ALLIEDFLEX® is the exclusive sales & marketing partner for a global network of quality machinery suppliers for a world of pouch packaging possibilities. Tel 941.923.1 1 8 1 • F a x 9 4 1 . 9 2 5 . 8 7 4 7 6582 P a l mer P a r k C ir c le , S a r a s o t a , F lo r id a 3 4 2 3 8 E -ma i l i nfo@a llie df le x . c o m • V is it : www. S t a n d u p Po u ch . co m
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To place your classified ad in Food & Beverage Packaging call Catherine Wynn at (847)405-4010 fax (847)405-4100 e-mail:
[email protected]
To place your classified ad in Food & Beverage Packaging call Catherine Wynn at 847-405-4010 Fax: 248-502-9109 E-mail:
[email protected] MATERIALS & SUPPLIES
WE’RE ALL IN THIS
OUT IN THE CROWD TOGETHER STAND ADVERTISE IN FOOD & BEVERAGE PACKAGING CLASSIFIED SECTION Corbi’s 360 Dunnage Management program supplies the dunnage used to ship containers from the GSRXEMRIVQERYJEGXYVIVXSXLI½PPIV OIITMRKGSRXEMRIVWHEQEKIJVII ultimately keeping costs down. Find out how our plastic dunnage OIITW]SYVFYWMRIWWVYRRMRKJEWXIV GPIERIVERHQSVITVS½XEFPI
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CONTRACT PACKAGING
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SupplierProducts LABEL PRINTER APPLICATOR BUILT ON NEW PHILOSOPHY ID Technology, a manufacturer of product identification equipment and a division of Pro Mach, announces the launch of the IDT Model 252 Label Printer Applicator, the newest addition to the company’s extensive line of Label Printer Applicators. The IDT Model 252 is the latest evolution of the world’s highest-selling Label Printer Applicator. The next generation IDT Model 252 Label Printer Applicator features the same modular design and robust construction companies have come to expect from the IDT Model 250, however it goes one step further with the integration of ID Technology’s revolutionary Centerline Modularity design philosophy. The goal of Centerline Modularity is to create an easily identifiable reference point for default calibration in product identification machinery. This is accomplished through a proprietary process that identifies and catalogues all possible points of adjustment in a machine, and then designing to eliminate as many of those adjustment points as possible. The result is increased uptime and lower operating costs for machinery using this design.
The IDT Model 252 Label Printer Applicator features a new touch screen User Interface for easier programming, a redesigned rewind motor “module” that is hot swappable, a revolutionary plasma coated air assist tube that eliminates label sticking, and an optional service position Tamp Module. Additionally, the IDT Model 252 Printer Applicator can be outfitted with the same application modules as the Model 250 eliminating the need for additional training of plant personnel, as well as the ability to swap out modules among machines. ID Technology 888-438-3242; www.idtechnology.com
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PAGE WEB SITE
9 www.adept.com 5 www.amcor.com/businesses/rigid_plastics
19 www.emerson.com
22 www.arpac.com
2 www.intelligrated.com/smart
13 www.beumer.com
28 www.leibinger-group.com
36 www.charterfilms.com
10,11 www.marchantschmidt.com
12 www.palletizing.com
35 www.packagingthatsells.com
7 www.danafilms.com
21 www.myprocessexpo.com THE GLOBAL FOOD EQUIPMENT
3 www.domino-printing.com
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8 www.staubli.us
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A barrier you can count on Preserve product quality with barrier film you can trust. Charter Films specializes in engineering the right film for your unique application—with up to seven layers—to meet or exceed performance specifications for improved productivity, longer shelf life and a more attractive finished package. Charter’s barrier films are the preferred choice for a wide range of packaging applications. Committed to creating more sustainable, earthfriendly packaging, our films are light, yet strong and durable. For a superior, affordable barrier film that offers customized protection for your products, rely on Charter Films, the specialists in blown film extrusion. 1-877-411-3456 +1 715-395-8258 www.charterfilms.com/film cfiinfo@charterfilms.com
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