2020 Flexible Packaging Achievement Awards & Innovation Showcase
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Walmart Sustainable Packaging Playbook 1 Optimize Design
Deliver sales Prevent theft and tampering Satisfy consumers Improve Conserve natural resources Sustainability Index Score Protect the product Support human and environmental health Reduce Cost of Goods Facilitate handling Minimize greenhouse gas emissions Communicate Close resource loops Sustainable Packaging Playbook A guidebook for suppliers to improve packaging sustainability Priorities Source Sustainably Maximize recycled and sustainably sourced renewable content Enhance material health Optimize Design Support Recycling Protect the product Design for recycling Reduce materials Communicate recyclability Innovate Deliver Everyday Low Cost and Performance Meet business requirements Walmart aims to reduce environmental and social impacts of This playbook provides an overview of sustain- private brand and national brand packaging, while maintaining able packaging best practices for suppliers interested in improving and innovating our ability to deliver quality products to customers. packaging. While the focus is on consumer- facing packaging, practices may impact or also be applied across the entire packaging system. This playbook is not meant to replace business requirements. Rather, sustainable packaging best practices may be used to complement business needs. The Sustainable Packaging Coalition and the Association of Plastic Recyclers provided expert input for this guide and we greatly appreciate their support and assistance. Walmart Sustainable Packaging Playbook 1 Optimize Design Protect the Product Does the packaging protect the product? Best Practice Design packaging that meets product protection International Safe Transit Authority (ISTA) standards When eggs were moved to reusable while using the minimum amount of packaging. plastic containers (RPCs) from cardboard containers, damage rates decreased, Tip Review the damage history of your products with preventing 37 million eggs from being your buyer and address any issues. -
Differences in Energy and Nutritional Content of Menu Items Served By
RESEARCH ARTICLE Differences in energy and nutritional content of menu items served by popular UK chain restaurants with versus without voluntary menu labelling: A cross-sectional study ☯ ☯ Dolly R. Z. TheisID *, Jean AdamsID Centre for Diet and Activity Research, MRC Epidemiology Unit, University of Cambridge, Cambridge, United a1111111111 Kingdom a1111111111 ☯ These authors contributed equally to this work. a1111111111 * [email protected] a1111111111 a1111111111 Abstract Background OPEN ACCESS Poor diet is a leading driver of obesity and morbidity. One possible contributor is increased Citation: Theis DRZ, Adams J (2019) Differences consumption of foods from out of home establishments, which tend to be high in energy den- in energy and nutritional content of menu items sity and portion size. A number of out of home establishments voluntarily provide consumers served by popular UK chain restaurants with with nutritional information through menu labelling. The aim of this study was to determine versus without voluntary menu labelling: A cross- whether there are differences in the energy and nutritional content of menu items served by sectional study. PLoS ONE 14(10): e0222773. https://doi.org/10.1371/journal.pone.0222773 popular UK restaurants with versus without voluntary menu labelling. Editor: Zhifeng Gao, University of Florida, UNITED STATES Methods and findings Received: February 8, 2019 We identified the 100 most popular UK restaurant chains by sales and searched their web- sites for energy and nutritional information on items served in March-April 2018. We estab- Accepted: September 6, 2019 lished whether or not restaurants provided voluntary menu labelling by telephoning head Published: October 16, 2019 offices, visiting outlets and sourcing up-to-date copies of menus. -
Mary Holy Mother Of
Pastor Reverend Don H. Bender Parochial Vicar/Campus Minister Saint Patrick Church Reverend Tiburtius Antony Raja Reverend Gregory D’Emma, Retired Parish Manager Parish Office George Ehgartner (717) 243-4411, ext. 201 152 East Pomfret Street Principal, Saint Patrick School Carlisle, PA 17013 Antoinette Oliverio (717) 249-4826 Office Hours: Parish Financial Manager Heather Hall (717) 243-4411, ext. 202 9:00 a.m. to 4:00 p.m. Pastoral Associate Monday-Friday Heidi Lynch (717) 243-4411, ext. 203 717-243-4411 Parish Office Manager Fax: 717-258-9281 Star Wiskeman (717) 243-4411, ext. 200 www.saintpatrickchurch.org Director of Music Saint Patrick Shrine Church Saint Patrick Marsh Drive Church Dr. David O’Donnell 152 East Pomfret Street 85 Marsh Drive, (717) 243-4411, 204 Carlisle, PA 17013 Carlisle, PA 17015 Director of Religious Education Maggie Gruschow (717) 243-4891, ext. 300 www.saintpatrickchurch.org Youth Ministry Coordinator Heather Howie (717-243-4411, ext. 205 Daily Mass Schedule Sunday Mass Schedule Adult Faith Formation Coordinator Pomfret Street Church Marsh Drive Church Gail Chaudrue (717) 243-4891, ext. 302 Monday and Saturday - 8:30 a.m. Saturday, 5:15 PM Parish Facilities/Scheduling Manager Tuesday, Wednesday, Thursday - 6:45 a.m. Sunday, 9:00 a.m. 11:00 a.m., 5:00 p.m. Robin Lees (717)-243-4411, ext. 207 Friday - Marsh Drive - 8:30 a.m. Pomfret Street - 8:00 AM Special Projects Coordinator/ (during the school year) Interim Cemetery Manager Steve Mellen (717) 243-4411, ext. 509 Sacrament of Penance Saturday, 4:00-5:00 p.m. -
Shelf-Stable Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water. -
National Retailer & Restaurant Expansion Guide Spring 2016
National Retailer & Restaurant Expansion Guide Spring 2016 Retailer Expansion Guide Spring 2016 National Retailer & Restaurant Expansion Guide Spring 2016 >> CLICK BELOW TO JUMP TO SECTION DISCOUNTER/ APPAREL BEAUTY SUPPLIES DOLLAR STORE OFFICE SUPPLIES SPORTING GOODS SUPERMARKET/ ACTIVE BEVERAGES DRUGSTORE PET/FARM GROCERY/ SPORTSWEAR HYPERMARKET CHILDREN’S BOOKS ENTERTAINMENT RESTAURANT BAKERY/BAGELS/ FINANCIAL FAMILY CARDS/GIFTS BREAKFAST/CAFE/ SERVICES DONUTS MEN’S CELLULAR HEALTH/ COFFEE/TEA FITNESS/NUTRITION SHOES CONSIGNMENT/ HOME RELATED FAST FOOD PAWN/THRIFT SPECIALTY CONSUMER FURNITURE/ FOOD/BEVERAGE ELECTRONICS FURNISHINGS SPECIALTY CONVENIENCE STORE/ FAMILY WOMEN’S GAS STATIONS HARDWARE CRAFTS/HOBBIES/ AUTOMOTIVE JEWELRY WITH LIQUOR TOYS BEAUTY SALONS/ DEPARTMENT MISCELLANEOUS SPAS STORE RETAIL 2 Retailer Expansion Guide Spring 2016 APPAREL: ACTIVE SPORTSWEAR 2016 2017 CURRENT PROJECTED PROJECTED MINMUM MAXIMUM RETAILER STORES STORES IN STORES IN SQUARE SQUARE SUMMARY OF EXPANSION 12 MONTHS 12 MONTHS FEET FEET Athleta 46 23 46 4,000 5,000 Nationally Bikini Village 51 2 4 1,400 1,600 Nationally Billabong 29 5 10 2,500 3,500 West Body & beach 10 1 2 1,300 1,800 Nationally Champs Sports 536 1 2 2,500 5,400 Nationally Change of Scandinavia 15 1 2 1,200 1,800 Nationally City Gear 130 15 15 4,000 5,000 Midwest, South D-TOX.com 7 2 4 1,200 1,700 Nationally Empire 8 2 4 8,000 10,000 Nationally Everything But Water 72 2 4 1,000 5,000 Nationally Free People 86 1 2 2,500 3,000 Nationally Fresh Produce Sportswear 37 5 10 2,000 3,000 CA -
Converting Your Product to Be Eco-Friendly? Tips from Sierra’S Experts the Growing Need for Sustainable Packaging
Converting Your Product to be Eco-Friendly? Tips from Sierra’s Experts The Growing Need for Sustainable Packaging Throughout the world, manufacturers and retailers alike are facing a rising demand for sustainable, environmentally friendly products and, increasingly, sustainable packaging. A recent Nielsen study illustrated this shift in consumer demand; surveying 30,000 shoppers from across the globe, a notable trend emerged, illustrated by the following figures:55% of respondents were willing to pay more for environmentally friendly products, 52% have purchased one or more products from environmentally friendly companies, and 52% have purchased a product at least in part because it had eco-friendly packaging. 30,000 SHOPPERS 55%SHOPPERS 52%SHOPPERS 52%SHOPPERS illing to pay more Have purchased one Have purchased at for environmentally or more products least in part because friendly products. from environmentally it had eco-friendly friendly companies. packaging. 2 1820 Enterprise Drive De Pere, WI 54115 www.sierracoating.com Phone: 920-983-8000 Walmart’s Scorecard and its Impact gas emissions caused by packaging production to recyclability and recyclability value. on Packaging Design Last year, Walmart doubled down on the initiative, One of the earliest augmenting it with their Sustainable Packaging Playbook. adopters of sustainable The Packaging Playbook builds upon these same ideas, packaging initiatives, placing emphasis on new initiatives such as consumer Walmart introduced recycling. their Packaging Walmart’s Scorecard and Scorecard in 2006. photo courtesy of Walmart® Playbook have prompted The Packaging Scorecard provides packaging design other retailers, large and small, guidelines for the various brands hoping to be sold to follow their lead; Amazon, at Walmart; these brands must design their product for example, has launched packaging in accordance with these specifications in Frustration-Free Packaging order to meet eco-friendly regulations. -
More Than Just Dry Air
More than just dry air Rich Heimsch To avoid the damage of micro-cracks and delamination during the processing of electronic components, appropriate environmental storage is essential. The introduction of lead-free soldering and the associated higher processing temperatures involved makes moisture management even more critical. In this collection of articles published in SMT 007 magazine, Rich Heimsch of Super Dry Totech discusses the issues of moisture damage and specialized moisture management and tracking technology for Components and PCBs. IPC/JEDEC J-STD-033C Joint February 2012 Supersedes IPC/JEDEC J-STD-033B Industry Includes Amemdment 1 October 2005 Standard Handling, Packing, Shipping, and Use of Moisture/ Reflow and/or Process Sensitive Components The advent of surface mount devices (SMDs) introduced a new class of quality and reliability concerns regarding damage from the solder reflow process, such as cracks and delamination. This document describes the standardized levels of floorlife exposure for moisture/reflow sensitive SMDs along with the handling, packing, and shipping requirements necessary to avoid moisture/ reflow related failures. Companion documents J-STD-020 and J-STD-075 define the classification procedure and JEP113 defines the labeling requirements. For moisture sensitivity, moisture from beyond moisture sensitivity such as thermal atmospheric humidity enters permeable sensitivity, flux sensitivity, or cleaning process packaging materials by diffusion. Assembly sensitivity. processes used to solder SMDs to printed The purpose of this document is to provide circuit boards (PCBs) expose the entire manufacturers and users with standardized package body to temperatures higher than methods for handling, packing, shipping, and 200 °C. During solder reflow, the combination use of moisture/reflow and process sensitive of rapid moisture expansion, materials devices that have been classified to the levels mismatch, and material interface degradation defined in J-STD-020 or J-STD-075. -
Sustainability the 5R Approach Schur Flexibles’ Five Pillars
SUSTAINABILITY WITH SCHUR FLEXIBLES CBC - 019 | Cover picture: Laura Pashkevich - stock.adobe.com Pashkevich Laura picture: CBC - 019 | Cover THE 5R APPROACH SCHUR FLEXIBLES’ FIVE PILLARS We are particulary proud that we are the OF SUSTAINABILITY sustainability winner 2018 of the GERMAN PACKAGING AWARD for FlexiClosere. Recycling Through recycling we can get the most out of PACKAGING NEEDS TO FULFIL A the raw materials invested into the production of WIDE RANGE OF REQUIREMENTS packaging films. We are contributing to this with Rproducts such as our ready for recycling PE-based Protect and preserve: It should protect the skin- and shrink films or PE & OPP flow wrap. product against damage, dirt, light and oxygen. Our PP-based rigid films and the matching, new It should allow products to be transported and range of innovative OPP lidding films feature stored in safety. Good protection reduces food all typical options such as good peel or reliable wastage. reclose. For mono A-PET trays we offer suitable mono PET lidding films, optional with Peel and Attract and sell: Packaging needs to be attractive AF. Additionally, we have invested in new devel- to consumers and provide important information opments such as recyclable high barrier PE shrink on product usage, ingredients, shelf life and dis- bags and PP flexible film. posal of packaging. Increasing research into and usage of flexible Innovate and safeguard: Technical innovation mono and polyolefin materials have led to im- with focus on sustainability means that packaging portant advances in the field of recycling and material can be reduced, recycled or replaced by support a circular economy. -
ISO Packaging and Environment Standards…
“Light-Weighting” (or is it Optimization?...or is it Responsible Packaging Design?) Agenda: •The global perspective-Sustainability •Light weighting or source reduction myth •What is ‘Responsible Package Design”? •Standards for responsible packaging design •Understanding today’s distribution networks to optimize your package •Steps to Analyze your product/package for optimization. •Optimization Success Stories Global Perspective-Sustainability •Purpose of packaging profession. •Economics of packaging Global Perspective-Sustainability ASTM Definition of Package Sustainability . “Sustainability: in packaging, is a feature of a package resulting from an assessment of the short-term and long-term environmental, social and economic impacts of design considerations and of the entire life of the package, from manufacturing and production, storage, distribution, use, and through end-of-life action; it does not include the product itself.” - ASTM D10.19 Subcommittee SPC Definition of Package Sustainability Sustainable Packaging: . Is beneficial, safe & healthy for individuals and communities throughout its life cycle; . Meets market criteria for both performance and cost; . Is sourced, manufactured, transported, and recycled using renewable energy; . Optimizes the use of renewable or recycled source materials; . Is manufactured using clean production technologies and best practices . Is made from materials healthy in all probable end of life scenarios; . Is physically designed to optimize materials and energy; . Is effectively recovered and utilized in biological and/or industrial closed loop cycles How is Sustainability Described? . Regardless of your definition, working towards sustainability can be put in the context of two basic concepts: • Cradle-to-Cradle (coined by Walter R. Stahel) • Cradle to Cradle Design defines a framework for designing eco-effective products and industrial processes that turn materials into nutrients by enabling the formation of cyclical material flow metabolisms. -
Instructions: Wine Kits with Grape Skins
00XXXX 2018 INSTRUCTIONS: BE SURE TO USE ALL INGREDIENT PACKAGES INCLUDED IN YOUR KIT. WINE KITS WITH Your wine kit includes the following: • Wine Base – unlabeled large bag consisting of grape juice concentrate GRAPE SKINS pLaCe YOuR • Reserve(s) (if included)– smaller bag pROduCtiON • Grape Skins bag – smaller bag COde StiCkeR HeRe iMpORTANT: ensure that your primary fermenter is large enough for the juice bladder • Muslin bag – to hold grape skins (Found on the top of with space for foaming during fermentation. • May contain oak (granular, chips or cubes), your wine kit box) • Yeast Pack (up to 2 packages) • Packet #2 Bentonite (up to 2 packages)– helps yeast activity and removes proteins • Packet #3 Potassium Metabisulphite – used to prevent oxidation and improve shelf life • Packet #4 Potassium Sorbate – inhibits yeast cell reproduction • Fining Agents – Kieselsol (up to 2 packages) and Chitosan (up to 2 packages) – Removes suspended particles, which results in a clear SPECIFIC GRAVITY (S.G.) BY STAGE stable wine STARTING S.G. STABILIZING S.G. 1.080 - 1.100 < 0.996 wineMaking equipMent needed primary Fermenter: a food grade graduated plastic container up to STEP 1 DAY 1 - PRIMARY FERMENTATION DAY 1 30 L/8 uS gal. date: MM / DD / YY 1.1 Clean and sanitize equipment to be used. Starting S.g.: Carboy: 1.2 pour 1 L (4 cups) of hot tap water into bottom of the primary fermenter and stir in a glass or plastic carboy to hold 23 L /6 uS gal. packet #2 Bentonite. Mix well. and will fit a fermentation lock and stopper. -
2018 Sustainable Packaging Study
2018 Sustainable Packaging Study Comprehensive results of the 2018 Sustainable Packaging Study conducted by Packaging Digest in partnership with the Sustainable Packaging Coalition. 1 CONTENTS 3 Introduction 4 Key Insights 6 Part 1: Plastic Packaging Attitudes & Challenges 6 Current Climate 13 Bio-based Plastics 16 Recycling 21 Bans / Regulations 26 Part 2: Actions Companies Are Taking 31 Part 3: SPC Member Differences 37 Part 4: Recommendations 38 Part 5: Methodology & Demographics 41 Part 6: List of Charts Co-author Adam Gendell is Associate Director of the Sustainable Packaging Coalition, where he has worked since 2010. His work focuses on helping SPC members and the broader packaging community identify and understand sustainability considerations and opportunities in packaging. 434-202-4790; [email protected] Co-author Lisa McTigue Pierce is Executive Editor of Packaging Digest. Since 1982, Pierce has been a journalist covering packaging news, emerging trends and technological innovations for consumer packaged goods and healthcare products. 630-481-1422; [email protected] 2 INTRODUCTION Packaging Digest has been partnering with the Sustainable Packaging Coalition since 2007 on this benchmarking study into sustainability and packaging. Each year, we ask questions about various aspects of general packaging sustainability. Some questions are the same every year to give us a historical picture of where the industry is—and where it is shifting. But each year we also add new questions around the hot topics du jour. This year, we focused on plastic packaging sustainability because it has captured so much attention around the world from consumers, organizations and governments today. In this detailed report, we’ll first provide some context by talking about the current climate of plastic packaging. -
THE FLAVOR APPRENTICE SHELF LIFE FLAVOR INFORMATION Concentrated Flavors Do Not Spoil, Or Go Rancid, Like Fruit Juices Can., So
THE FLAVOR APPRENTICE SHELF LIFE FLAVOR INFORMATION Concentrated flavors do not spoil, or go rancid, like fruit juices can., so they do not really have an "expiration date". But under certain conditions they can change. In other words, you will notice that a "fresh" bottle might seem different from an older bottle. Basically, what my flavor manufacturer tells me is that the flavors can have a very long shelf life, when they are not continuously opened and are stored in glass. It is not necessary to store them in the refrigerator, but I don't think that this would hurt them. But sometimes refrigeration can cause re-crystallization of flavors that have a lot of the crystals like ethyl maltol in them. Please refer to our COA for our shelf life statement. Here's some background. Every concentrated flavor is a mixture of raw materials, and every flavor blend can act differently. For example flavors that have a vanilla characteristic are going to have slightly different storage capabilities than fruit flavors. Here's the reason. Vanilla and caramel flavors are mostly made of large molecules like vanillin, ethyl vanillin , etc. These molecules are not very volatile, and tend not to escape the bottle when you open it. They will be fairly stable. Fruit flavors, on the other hand, are made of much smaller molecules in general. Whenever you open a bottle, it's the lightest and smallest molecules that escape and reach your nose quickly. Over time when you open a bottle over and over again more and more proportion of these lighter molecules leave the bottle and eventually the character of the flavor will be changed.