Packaging

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It’s not enough to provide a reasonably priced, high-quality product; the company’s commitment to social responsibility is also under the microscope.  

New advances in inspecting, detecting, and checkweighing machinery are helping processors identify multiple irregularities in their food products with greater precision and speed than ever before.

The European Union (and others—including policy makers, companies, and organizations—have recently announced goals to reduce or eliminate the amount of plastic packaging sent to landfills.

Since food contamination occurs mostly at the surface of food, food packaging plays an important role in preventing the growth of spoilage and pathogenic microorganisms.

The regulations of food contact packaging materials, or, as the U.S. Food and Drug Administration refers to them, “indirect food additives” are explored in detail. What do you need to know?

The most critical Good Manufacturing Practice requirement for packaging materials is that they be suitably pure for their intended use.

Food companies must look for solutions that allow the package to do what it needs to do: protect the product.  

Does packaging pose a risk, and how should it be addressed in your food safety management system?

Electron beam is a nonthermal, chemical-free technology that is slowly and steadily making a profound change in the quality and safety of foods, food ingredients and food packaging.

Interpreting voluntary advisory statements on products containing a gluten-free certification is a frequent and understandable source of confusion for both consumers and retailers.