John Serra

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As much as I like food, and cooking, I am also very interested in the food packaging necessary to get the food from its source to our homes and restaurants where we consume them. This is where you will find a collection of news and interesting developments I have shared about the food packaging industry.

Portion Control – Downsizing to compete with snacks

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As lifestyles speed up and the traditional three-meals-a-day model fades, portion control continues to stake its claim in the baking and snack industries not only because of the perceived healthy attributes but also because of what it lends to portability.

According to Euromonitor International, 1- to 3-oz packages of savory snacks reached almost 40% of total unit sales in the U.S. by package size in 2016. Meanwhile, 4- to 6-oz packages made up about 16% of unit sales, 7- to 9-oz packages made up 19%, and larger packages continued to decline during the past five years and now make up less than 15% of total unit sales.

Desserts, staple foods and traditional snacks are finding new ways to reach consumers by making indulgences and meal replacements convenient, portable and available as snack options any time of the day.

Source: Food Business News

You can’t vacuum pack without a vacuum pump

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how to select energy-efficient vacuum supply for meat-processing plants

The correct selection of vacuum generation systems substantially influences the operational reliability and economic efficiency of the packaging process. Depending on the size of the plant and the production quantities involved, there are a number of vacuum supply options.

Source: foodprocessing.com.au