Packaging

Best practices

SOUL, sustainable packaging for eggs

Heart and soul of green packaging Packaging specialist worried about large volumes of sludge containing reusable fibres New egg carton design leads to reduced waste and annual savings of € 20 000 Cemosa, located in Atxondo (Bizkaia, the Basque Country) produces moulded cellulose packaging, mainly...
Best practices

Big savings by optimising waste management and reducing water use

More than a pebble story... Joint waste-sorting and resource conservation efforts yields good results for the company, environment and staff Material losses reduced by 264 tonnes (saving € 53 000 a year), and 57 % cost savings on waste Le Moulin is a flour milling company based in Martinique, the...
Best practices

Innovative packaging for frozen products

Packaging is usually developed simply to protect products during transportation, storage and display. However, in some circumstances, more complex packaging can be useful. A company looked at markets where temperature control, such as frozen products, is critical and this led to an innovative...
Best practices

Integrity Seal for frozen chips

Seal of approval Trademarked sealing technology proves its worth on potato product lines Improves output speed and quality, reduces costs and associated production and food waste McCain Foods Ltd. in the UK has adopted Integrity Seal™ for its range of frozen chips and specialty potato products to...
Best practices

Film packaging, reducing fresh produce waste

Packaging tech tackles fresh food waste Successful trial of gas permeable packaging solution leads to full roll-out Solution has potential to cut product waste by up to 50 % throughout the supply chain and at home The fruit and vegetable sector has been identified as the second biggest sector in the...
Best practices

Reducing food and packaging waste in egg supply chain

Sturdy recycled PET packaging proves reliable Supermarket launches trial of rPET packaging to cut food waste from damaged eggs The new cartons reduce egg waste, are 30 % lighter, have a 44 % lower carbon footprint A British supermarket chain launched a programme to tackle food waste. As part of this...
Best practices

Lightweight glass containers in brewery

Shedding some weight New lightweight beer bottle designs prove popular with customers while saving on material costs Lightweight packaging and containers can also cut transport costs and carbon footprint Lightweight glass containers offer commercial benefits for manufacturers, retailers and brand...
Best practices

Intelligent packaging in food and drink industry

Intelligent packaging is based on the idea that packaging is more than a container, it can also be a highly effective communication medium, carrying information on material flows and logistics (via truck, train, ship, etc), and it can transmit information visually (via indicators, graphics, etc.) or...
Best practices

Efficient glass production saves energy and material in food and beverage industry

Masterclass in glass manufacturing Combined measures, including a new furnace, greater use of recycled material and lightweight glass, deliver results For every 10 % of recycled glass used, 3 % of the energy and 7 % of the CO2 emissions are saved Vetropack produces glass packaging in Austria. The...
Best practices

Selling waste as secondary material

Neat return from a neat solution Market analysis reveals opportunity to turn waste into profit The company can make € 7 000 per year by on-selling plastic packaging at no additional cost The German company Bartolosch GmbH & Co. KG works in metal processing, such as turning, milling and grinding...
Best practices

Successful material audit in tofu-making factory

Keep an open mind! External experts can see what needs doing from the outside-in Material audit halves biowaste production, identifies packaging and waste-saving options, and drives revenue up Oy Soya Ab’s tofu production plant is situated in Tammisaari, southern Finland. Soya’s business is to...
Best practices

Hospital in France reduces food waste

Sensible food management gets results Hospital limits food waste at its source Saves up to € 30 000 per year Carbon footprint lowered by 34 tonnes of CO2 a year Centre Hospitalier de Redon, France is a health facility with technical expertise in the fields of medicine, surgery, obstetrics...