Paxiom Group is excited to present its new compact robotic pick and place cell that can be combined with synchronized conveying systems and incorporated into virtually any existing end-of-line packing process.
From its Midwest regional bread preparation facility near O’Hare Airport in Chicago, a large national restaurant chain trucks unbaked loaves of bread to its many restaurants.
Consumer demand for convenience packaging and product freshness are driving the design and manufacture of bagging and closing equipment in the snack food and wholesale bakery market. The latest machines feature higher production speeds, smaller footprints, sanitary designs and smart technology.
BioLogiQ, Inc., a bioplastic resin manufacturing company specializing in environmentally friendly plastic products made from renewable resources, announced that it is launching three new grades of its plant-based plastic, NuPlastiQ BioPolymers.
New packaging materials and technologies are available to keep snack and bakery products fresh over the course of their expected shelf life, and to actually extend that shelf life. These innovations include modified-atmosphere packaging (MAP) solutions and active packaging, often in combination with the latest packaging material technology.
Signature Flexible Packaging, a flexible packaging converter located near Los Angeles, CA has announced a new development in the manufacturing of reduced carbon footprint flexible packaging for nutritional bars.
The servo-driven Sleek Inverted is engineered to handle soft, sticky, or multipack products that may be difficult to push with the traditional lug chain design found on most conventional flow wrappers.
Campbell’s Revolution flow wrapper for crackers and biscuits features a sanitary modular design with a cantilevered tube forming section that allows debris to fall away from internal drive components.