COVID-19 didn’t just reshape public health — it reshaped how people buy, prepare, and consume protein. As restaurants closed and in-store meat counters scaled back, consumers turned to packaged proteins, sparking a major shift toward case-ready poultry products. And that shift stuck. By 2022, case-ready packaging had become the dominant format across all meat categories,…
The U.S. snack bar market is booming. Sprinting toward a projected 21% retail growth in 2025, consumers crave convenience, flavor, variety, and functional benefits according to bakery industry experts. With that surge comes a tidal wave of innovation — allowing for 15 to 20 new snack bar brands to emerge monthly, particularly across direct-to-consumer (DTC)…
In this special episode of Wrappy Hour, we sit down with two leading experts at Cabinplant: Lars Ryholl, CEO of Cabinplant, and Henning Ipsen, Director of R&D, to explore the innovations shaping the future of multihead weighing and batching. As leaders in precision processing technology, Cabinplant has built a global reputation for helping food manufacturers maximize yield, reduce giveaway, and achieve consistent quality across a wide range of applications.
In this episode of Wrappy Hour, we sit down with Ken Forziati, Thermoforming Product Manager at Harpak-ULMA, to gather insights from his 25 years of experience in the packaging world. Ken provides a comprehensive breakdown of the trends were seeing in thermoforming, misconceptions in sustainability, what makes technology “smart”, industry pain points, and so much more.
There’s something comforting about that first bite of a fresh croissant, donut, bagel, or bun. Soft, warm, indulgent—just as it should be. But what you may not realize is that less than a day earlier, that same product was baked, packaged, FROZEN, shipped, and stocked. It only tastes like it was made in-house. Most consumers…
