“We eat first with our eyes” is a saying with various origin stories. However, it doesn’t really matter who said it first, because modern science has proven that it is true. Miguel Campos explains how important it is for food manufacturers to engage consumers with the right packaging
Posted 23 February 2018
There are few who would dispute that good looking products sell better than those that have lesser visual appeal. This is certainly true in the food sector, which is why a relatively modest investment in food depositors and dispensing systems can pay big dividends. Steve Benton explains
Posted 2 January 2018
Mary Quinlan looks at the problems associated with RA purity and how these can be overcome with certain sweeteners
Posted 21 November 2017
Dr Dagmar Ortlepp and Paul O’Mahony look beyond the beverage and explore how drinking occasions are boosting innovation
Posted 13 October 2017
Changing the price, recipe or look of an existing product can never be taken lightly. Decisions should be rooted in a full consideration of consumer implications and an understanding of alternative solutions, explains Emma Gubisch.
Posted 11 September 2017
Lucy Brice discusses the new age of functional ingredients, and why food and drink products now should be all encompassing to cater for increasingly demanding consumers.
Posted 21 August 2017
Mark Shannon discusses the explosion dangers associated with food processing and how to protect against them.
Posted 19 June 2017
Yousef Fatayer looks at how x-ray inspection systems can play a pivotal role in keeping poultry safe and production lines efficient.
Posted 17 May 2017
Finnish dairy Juustoportti worked with Gerhard Schubert on its sleeve packed cups of yogurt and cottage cheese.
Posted 6 April 2017
Mark Ulan looks at in pack and on pack promotions, and discusses how to create packaging with impact.
Posted 4 March 2017
Birgit Clever Dr Thilo Britz discuss the trends and directions currently shaping the packaging market, and what they mean for the development of new filling machines.
Posted 6 February 2017
Richard Burnett discusses the premiumisation of confectionery and how this impacts packaging in the sector.
Posted 24 January 2017
No food company deliberately creates unnecessary waste. However, the volume of food waste created over the festive period is typically 30 per cent higher than the rest of the year.
Posted 19 December 2016
Chirag Sheth looks at the increasing popularity of pouches and flexible packaging within the beverage sector, and how coding and marking plays a key role in production line efficiency.
Posted 7 December 2016
Adopting and developing a more sustainable approach throughout the supply chain is undoubtedly one of the biggest challenges faced by the packaging industry. Nicholas Bloch considers the contribution of PET.
Posted 27 October 2016