ROUND-UP: Packaging

Here is your weekly round-up of packaging news. If you have any news you would like to see featured on the site, please contact

  • New research from Mintel reveals that two thirds (67%) of UK consumers rely on their own senses, such as smell, taste and sight, rather than use by or best before dates to decide if a product is still suitable to eat.
  • KernPack has announced a new research partnership with the UK’s University of Portsmouth Business School, which aims to increase understanding of the benefits of developing a closer relationship between process and product innovation.
  • Following recent product innovation in skin and shrink films, KM Packaging has launched another lidding solution targeting premium foods – especially those which are bulky or awkwardly shaped.
  • Clondalkin Flexible Packaging Bury has developed the unique coded lids for a points based loyalty scheme for Yeo Valley, running across the majority of its product range.
  • A guide to support manufacturers on the labelling of food products containing gluten has been launched by the Food & Drink Federation (FDF).
  • More than 3,000 organisations from over 120 countries have achieved certification to the BRC Global Standard for Packaging and Packaging Materials, which can be used by any manufacturer producing packaging materials for all types of products – from food to consumer products.

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