Cavanna hails 'open innovation' for cost effective packaging

By Jane Byrne

- Last updated on GMT

Collaboration with converters and academia is resulting in more eco-friendly packaging materials as well as the development of ultrasonic sealing for confectioners, says Cavanna Packaging.

ConfectioneryNews.com caught up with the CEO of the Italian flow-pack packaging specialists, Riccardo Cavanna, at Interpack 2011.

He said that the Novara based firm has also been teaming up with public or semi-public bodies and institutions such as the Polytechnic University of Milan and a consortium of organizations involved in mechatronic research to develop more sustainable technology.

He explained the benefits of this ‘open innovation’ strategy for its confectionery and bakery sector customers and noted key results such as the generation of new multi-layer polymeric films as well as a combination of PLA and cellulose for high speed packing of frozen food.

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