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Packaging News:

Zip-Pak opens a manufacturing facility in Brazil

June 21, 2012

Sao Paulo is the location for Zip-Pak’s new resealable closures and packaging equipment manufacturing facility. According to the company, the plant will reduce lead times and expand technical and consulting services to South American customers. Full production of its line of resealable closures will begin in early 2013.


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Ingredients News:

Understanding ‘natural’ trans-fats

June 21, 2012

If it’s time to think differently about trans-fats—from health recommendations to food choices to nutrition labeling—a new website can help. The site explores the important differences to human health between industrial and natural trans-fats.


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Pack Expo’s Brand Zone will house latest material/container innovations

June 21, 2012

It’s not enough for a package to look good. More consumer demand for sustainability, convenience and innovative design makes it increasingly challenging for brands to connect with consumers at point of purchase. Pack Expo International 2012 show’s Brand Zone will help, housing various glass, metal, paper and plastic packaging developments.


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State of the Industry Report—Bars—On Par with Bars

Innovative, better-for-you ingredients, cleaner labels and smaller sizes hit a hole in one in today’s bar category, which is growing faster than Phil Mikelson’s swing.
Lisa White
June 20, 2012
Consider this: Some 59% of Americans report making changes to their diet to improve their health, and 69% are trying to lose or maintain their weight, according to a 2011 International Food Informational Council Foundation study. Nine out of 10 Americans, or about 88%, believe that fortified foods and foods with added benefits have at least some impact on overall health.
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State of the Industry Overview: Teeing up in the Bakery Market

The bakery market isn’t just putting around. Bakers are listening to consumers and customers, and are developing healthy products, bolstering nutrition, lowering fat, sugar and sodium, and adding more functional ingredients.
Lauren R. Hartman
June 18, 2012
While bakery volumes have been experiencing some heavy divots industry-wide, most bakers in the United States are benefiting from their products in key categories, as well as from their innovations and the strength of their brands.
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State of the Industry: Cookies—Rookie Cookies

Watch out, golfing pros! Rookie cookie companies are charging down the green with unique ingredients and varieties, while classic brands are finding new ways to stay relevant within the market.
Jen Roth
June 18, 2012
Cookies are a robust segment within the bakery industry. There are brands that have been around for decades and have become household names, but there are also many up-and-coming brands that offer unique flavors for niche markets and are set to become the next class of pros.
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