GreenDustries Packaging has developed new pleated, gusseted, multidimensional foodservice package structures that maximize function and design with added value. Research has found the PleatPak and the Magic Bag, to be some of the most environmentally sound fast-food packaging around.
More than ever, businesses are gearing up to help the environment, and regulators are preparing new guidelines to police them, but consumers aren’t paying as much attention if it’s going to cost more, as shoppers are resisting premium prices.
Women's Health compiles its annual list of 125 Best Packaged Foods for Women, a guide to the best-tasting and healthiest packaged foods available on store shelves today. They’re not just convenient and save time, they’re also tasty and diet-conscious.
Masada Bakery’s 100,000-sq.-ft. bakery operation in Norcross, Ga., continues to grow, even in a slumping economy, thanks in part to the dramatic success of several customers.
ShopRite is rolling out what it says is the first compostable, nonwoven, reusable shopping bag in the U.S., while BASF partners with the Seattle Mariners to launch compostable snack bags.
The Packaging Machinery Manufacturers Institute (PMMI), sponsor of PACK EXPO, says DuPont will sponsor the Conference at PACK EXPO education program. The conference runs Oct. 29-31, concurrently with PACK EXPO International 2012, Oct. 28-31, at McCormick Place in Chicago.
After her last trip to PACK EXPO International, Peggy Shannon, the founder of artisan cookie manufacturer Queen City Cookies, L.L.C. in Cincinnati, purchased a shrink-packaging machine that helps ensure the freshness and quality of her cookies, sold to customers across the U.S.
Chipping in for a “greener” future, Frito-Lay North America’s snack manufacturing facility in Casa Grande, Ariz., is the company’s first Leadership in Energy and Environmental Design (LEED) Gold snack unit—a remarkable achievement in its own right. But the plant, which Frito-Lay calls its Near Net Zero project showcase, is also the result of a highly ambitious sustainability project that took the location “off the grids,” running primarily on renewable energy sources and recycled water, while producing zero landfill waste. The plant could be the most sustainable food production facility of its kind in the U.S.
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