BakeryAndSnacks Podcast

The growth in machine-to-machine communication systems in the packaging sector is an opportunity industry players should take full advantage of, says North American trade association PMMI.

While flexible packaging has always scored highly on lightweighting in terms of green metrics, its use of incompatible laminate layers has presented problems in terms of end of life disposability, said Innovia.

Paola Barilla, vice president of pasta and bakery group, Barilla, is taking on the presidency of the Italian packaging trade show – IPACK-IMA – in 2012. We caught up with him at Interpack to hear about the group’s approach to sustainable growth.

Collaboration with other biopolymer producers on material development has resulted in bioplastics that can compare to conventional packaging materials in terms of barrier properties and functionality, said Innovia Films.

In today’s leaner economic climate, packaging players not only have to be cost competitive but also offer innovation in design and deliver on sustainability.

JBT FoodTech said the development of its latex based ceramic insulation system – an IPA innovation award winner this week - was informed by insights gained from space shuttle engineering.

Recovery in the European meat packaging and processing equipment sectors will be led by increasing demand in emerging markets such as Eastern Europe and South America, said the German trade association.

Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?

The IBA show is widely regarded as one of the most important bakery expos in the world – and so unsurprisingly the 12 awards handed out in the IBA Trophy give a strong indication of the direction of innovation in the industry.

FoodNavigator's Snack Size Science brings you the week's top science. This week, acrylamide intakes may not pose a problem for pre-menopausal breast health, but it may be dangerous for heart health, according to a couple of new studies. And Belgian researchers give a glimpse of ways to prevent formation of the compound in the first place.

Alan Campbell from Campden BRI told FoodProductionDaily.com about the new UK carbon footprinting specification, the PAS 2050, which the UK-based research group has been evaluating.