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The Many Faces of Flexibility: Lessons in Fresh Food Packaging

What did COVID-19 show us?   COVID-19 had a deep and far-reaching impact on the fresh food industry. Social distancing and outbreaks at meat and poultry processing plants slowed production and caused mass shortages. As the pandemic drove restaurant closures, producers scrambled to redirect product originally meant for food service into retail distribution.  In the fresh food industry, retail packaging attributes and quantities are highly dependent on intended distribution channel. As the pandemic stretched on, producers had to shift a significant portion of…

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Articles

A Primer on Hygienically Designed Packaging Machines – Part 1

In its simplest form, hygienic principles apply to two fundamental aspects of design: surfaces designed for contact with food products, and those not meant to be (non-contact). In general, surfaces meant to be in contact with food must be non-porous, smooth and impervious without cracks or crevices. Surface Materials Materials should be non-conducive to contamination,…

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How to Create a Cohesive Production Line Team: The Answer May Be in Your Machine

The saying goes, “a clean machine is a happy machine, and a happy machine is one that is operating effectively and efficiently.” Sometimes that’s easier said than done, especially when it comes to your production line team’s ability to work together cohesively.  As an OEM, we’ve learned a lot about how these teams work together and how…

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Get a Longer Shelf Life for Your Clean Label Baked Product with MAP

Consumers are becoming increasingly conscious of what they are putting in their bodies. Many food manufacturers have begun to reflect those concerns by reformulating recipes and releasing “clean” label products. The term “clean label” has several definitions depending on who you ask. However, a general definition of a clean label refers to food products containing natural, familiar,…

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A primer on hygienically designed packaging machines: Part 2

The ongoing implementation of the Food Safety Modernization Act (FSMA) has made prevention a key buzzword in the packaging industry. One of the fundamentals of sanitation management is designing equipment to facilitate easy cleanable access to optimize effectiveness and efficiency, including access for sampling and inspection. Analogous to Dr. Demming’s often quoted precept, “if you can’t…

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