Packaging Strategies Magazine’s Post

Food manufacturers are investing in advanced packaging technologies such as high-barrier materials, modified atmosphere packaging (MAP) and aseptic solutions to extend shelf life naturally, enabling preservative-free products to reach consumers without compromising food safety or quality. These packaging innovations support clean-label product strategies by protecting against oxygen, moisture and microbial contamination while helping brands meet rising consumer demand for minimally processed foods and sustainable packaging solutions. #Packaging #FoodPackaging #CleanLabel #ModifiedAtmospherePackaging #AsepticPackaging #FoodInnovation #SustainablePackaging #ShelfLife #PackagingTechnology #FoodManufacturing

When you think of upcycled ingredients in CPG, you probably think sustainability. But recent trends show many brands are upcycling not just to boost their environmental cred, but to actually make even better products. For years, upcycled ingredients have been positioned primarily as an environmental story: reduce waste, improve sustainability and, you know, do the right thing. And according to SPINS data, products featuring upcycled ingredients grew 16.6% year-over-year in natural retail, while certification programs continue to expand and gain retailer support. While the aforementioned pillars still matter, upcycled ingredients are increasingly serving as functional adds to improve nutrition, texture, flavor, or formulation, not just a sustainability claim. The strongest product innovations don't ask consumers to choose between performance and purpose; instead, they deliver both. Read more about how brands are using upcycled ingredients in this month's edition of Integral’s news round up, Inside Innovation. Link in the comments. #CPG #FoodWaste #ProductInnovation Rifle Hughes Glenn Pappalardo

𝗧𝗵𝗶𝘀 𝗶𝘀 𝘄𝗵𝘆 𝘂𝗽𝗰𝘆𝗰𝗹𝗲𝗱 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 𝗱𝗲𝘀𝗲𝗿𝘃𝗲 𝗮 𝗽𝗹𝗮𝗰𝗲 𝗶𝗻 𝘆𝗼𝘂𝗿 𝗻𝗲𝘅𝘁 𝗽𝗿𝗼𝗱𝘂𝗰𝘁 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 Upcycled ingredients are still too often overlooked in innovation and reformulation. Yet they can help lower carbon footprint, improve cost efficiency, enhance nutritional profiles and support more local sourcing, without compromising on taste. With the UPcycled4Food Initiative, Foodvalley invites food companies, retailers, foodservice partners and other value chain actors to join pre-competitive online working groups and help move upcycled food solutions closer to mainstream application. Focus areas: 🍪 Cookies & biscuits 🍞 Bread & rolls 🥛 Blended dairy 🥩 Blended meat Join us from 14–23 September 2026 and help build the evidence for upcycled ingredients in everyday food products. Read more and join the working groups: https://lnkd.in/emm5njnv

🥫 Aseptic Packaging vs. Traditional Canning: What's the real difference? Both methods are trusted pillars of food preservation, but they work in very different ways. Traditional Canning: 🔹 Food is sealed into the can first, then sterilized together using high heat (retort process) 🔹 Long processing time due to slow heat penetration through metal 🔹 Extremely durable and shelf-stable — a proven method for over a century 🔹 Can affect flavor, texture, and some nutrients due to prolonged heat exposure Aseptic Packaging: 🔹 Food and packaging are sterilized separately, then combined in a sterile environment 🔹 Uses ultra-high temperature (UHT) processing for a much shorter time 🔹 Better retention of taste, color, and nutritional value 🔹 Lightweight, often more sustainable packaging (cartons vs. metal) 🔹 Common in juices, milk, soups, and ready-to-eat meals So which is better? It depends on the product. Canning still wins for long-term shelf stability and certain heavy or acidic foods. Aseptic packaging is ideal when quality, nutrition, and sustainability are top priorities. At Optimo Food Solutions, we believe understanding these technologies helps us make smarter choices — for producers and consumers alike. 🌱 #foodconsultant #newproductdevelopment #shelflifeextension #auditing #plantsetup #dpr #sugerfreeproduct #cleanlabelproduct #lowsugarproduct

Nestlé will eliminate artificial food colours from its global portfolio by the end of 2026, reinforcing its health-focused strategy as consumer demand and regulatory pressure drive cleaner ingredient formulations worldwide. #ArtificialFoodColours #Nestle #packagedfoods #petroleumbasedcolours

Exciting to see Ingredion Incorporated’s Jay Bunte featured in Food Ingredients First on one of the industry’s biggest formulation challenges. Clean label emulsification isn’t just about removing ingredients — it’s about rethinking how the whole system works to maintain performance. Read to learn more. 👇 #CleanLabel #FoodInnovation #FoodIngredients #WeAreIngredion

🔍 What defines value in food today? It’s changing fast. A recent FoodNavigator article highlights how consumer expectations are reshaping the industry. Clean labels, reformulation efforts, and growing conversations around ultra-processed foods (UPFs) are pushing brands to think beyond cost and convenience and focus on transparency, functionality, and trust. For brands, the challenge isn't simply removing ingredients consumer's question. It's maintaining the taste, texture, quality, shelf life, and safety consumers expect while delivering a simpler, more recognizable ingredient statement. At MSI Express, we see this shift driving innovation across the food industry. Successful reformulation requires collaboration, technical expertise, and manufacturing agility to help brands bring cleaner-label products to market without compromising performance. As consumer preferences continue to evolve, the companies that balance transparency, nutrition, and product experience will be best positioned for long-term growth. Click to learn more: https://hubs.ly/Q04q5nLP0) Please reach out to MSI Express' finest, Colleen Coyle and Ashley Stanley, to set up a meeting to discuss your contract manufacturing strategy and challenges! MSI Express has 16 locations in 6 states to provide you with operational excellence and world class speed to market. #manufacturing #suppychainmanagement #innovation #MSIExpress #foodindustry #foodmanufacturing #packagingsolutions #foodandbeverage #sustainability #packaginginnovations #petfoodindustry #inc5000list #snackfood #gummies #supplements #consumerbehavior #packaging #foodbusiness #foodandbeverageindustry #food #foodandbeveragemanufacturing #innovation #supplychain #contractpackaging #contractmanufacturing #copack #copackager #packaging #cpg #cpgindustry #comanufacturer #brand #energy #compliance #foodsafety #quality

Researchers in USU's Department of Nutrition, Dietetics and Food Sciences have developed a patented UV-A food dehydration technology. Created by Luis J. Bastarrachea, this innovative system helps maintain food quality while reducing energy use and operating costs. Now available for licensing, the technology has the potential to help food manufacturers improve sustainability, reduce waste, and develop the next generation of food processing equipment. Learn more at the link below! https://lnkd.in/gmjf-GcK

Clean label is reshaping how food gets made, especially when it comes to emulsifiers. This Food Ingredients First article highlights how Ingredion Incorporated is approaching the challenge differently by rethinking the full system, not just replacing ingredients. Proud to see our work and expert Jay Bunte featured alongside this industry conversation. Take a look 👇. #CleanLabel #FoodInnovation #FoodIngredients #WeAreIngredion

Clean label is reshaping how food gets made, especially when it comes to emulsifiers. This Food Ingredients First article highlights how Ingredion Incorporated is approaching the challenge differently by rethinking the full system, not just replacing ingredients. Proud to see our work and expert Jay Bunte featured alongside this industry conversation. Take a look 👇. #CleanLabel #FoodInnovation #FoodIngredients #WeAreIngredion