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Welcome to the August 2015 IoPP Industry Spotlight!

Throughout August we promise you great content on food packaging matters.

August 3, 2015

This week’s packaging tip #1: Consumers lean toward paper-based food packaging
In a survey of nearly 5,000 respondents, nearly 70% of consumers polled said that for food put on a shelf, stored for food, fresh fruit and vegetable displays in stores, paper packaging is their preferred packaging form to help stimulate purchase desire.

Read the article.

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This week’s packaging tip #2: Why bread company switched to bio-based bags
Eureka! Organic Bread switches to bags made of 36% sugarcane-based PE when introducing products to the East Coast for marketing and sustainability benefits.

Read the article.

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Additional reading: BPA good news doesn’t end the story
(Courtesy of Packaging World magazine)
Don’t get too excited that the Europeans have said current human exposure to Bisphenol A is safe. The European Food Safety Authority is continuing to evaluate BPA’s safety.

Click here to read more.

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Video: Vacuum packed for the nutrition conscious
View this short video for details on how Perfect Fit Meals is leveraging vacuum skin packaging, MAP, High-Pressure Processing and linerless labels to expand into new markets in the U.S.

Watch the video. 

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Aug. 20 webinar: Health & Wellness Trends—Food Packaging Implications
Have you ever wondered about packaging implications of key trends affecting food and other products? For example, more than 50 million Americans have arthritis. One in five Americans spends less than 15 minutes preparing dinner. And many millennials want to know more about how food is grown, and they view food not just as nutrition but also as entertainment and self-expression. Find out how to relate today’s food culture to tomorrow’s packaging at IoPP’s information-packed standard webinar on Aug. 20. “The Changing Face of Health & Wellness, and Implications for Packaging” will be presented by Karen Wilder, Senior Director, Scientific and Regulatory Affairs at the Schwan Food Co.

Register for the webinar here.

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