What role will active and intelligent components play in future food and drink packaging? We caught up with Chip Tonkin, director of the US based Sonoco Institute of Packaging Design and Graphics at Interpack 2011 to find out.
Lightweighting, recyclability and the development of eco-packaging have been revealed as the key issues for consumers, according to an analysis of packaging trends across seven major European countries by the French trade commission.
European policy makers need to be aware that taking conflicting approaches on sustainability could affect the free flow of packaged goods, according to the managing director of Europen.
A new stretchable paper may signal the beginning of the end for thermoform plastic trays, Billerud told FoodProductionDaily.com at the Emballage show in Paris last week.
Talking from the Brau Beviale trade fair in Nuremberg, Germany, Rexam executive John Revess outlined the lobbying and marketing work needed to improve the environmental image of the beverage can.
FoodProductionDaily.com caught up with Realco at the recent IPA trade show in Paris to discuss biofilms and the company’s breakthrough in tackling these slime layers that pose a constant contamination threat for food processors.
French Minister for Industry Christian Estrosi gave an exclusive interview to FoodProductionDaily.com at the recent food processing trade show, IPA, in Paris
Welcome to this seasonal holiday video from Decision News Media.As we prepare to celebrate our tenth anniversary next year and first year as part of William Reed Business Media, we present 10 fun number facts about our company. And, later this week, the...
Don’t miss this video interview with Robert Marr, chief operating officer of William Reed Business Media which recently acquired Decision News Media publisher of CosmeticsDesign-Europe.com and CosmeticsDesign.com.
Investing in automation technology in the food manufacturing industry could enhance productivity by around 10 percent, according to Beckhoff Automation, which recently presented its technology to industry.
Cargill Texturizing Solutions' regional director explains how combinations of texturisers can produce the required effect in foods, and how texture descriptions like 'velvety' and 'crunchy' now crop up in promotional materials.
Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.
