Food Business News - June 7, 2011 - (Page 91)

Supplier Innovations and News Packaging formats focus on convenience poly-coated paperboard incorporating an attached flexible film header containing a DoubleZip zipper profile. The Zipbox package is designed to facilitate directfilling of products without the need for an inner liner. The package style has been shown to hold up to 40% more content, which maximizes the product-to-package ratio and cube utilization to reduce transportation costs. The Zipbox package potentially may work with such consumer products as cereals, snacks, cookies, frozen foods, pet foods and powdered laundry detergents. The Zipbox company has completed a pilot production line to facilitate short-run production of the Zipbox package. “Our research shows that consumers of all ages appreciate the benefits this innovative packaging format provides,” said Robert Hogan, director of global marketing, for Zip-Pak. “Now, with the ability to produce Zipbox on a broader scale, we can help C.P.G.s across the globe meet market demand for this revolutionary packaging.” Ingredient’s small size aids in salt reduction Zip-Pak, Manteno, Ill., has introduced a flexible pouch format while Zipbox, a joint venture between T.H.E.M. and Zip-Pak, has introduced a package style that eliminates the need for an inner liner. Both of the packaging formats were featured in May in Dusseldorf, Germany, at interpack 2011, a trade fair for the packaging sector and related processing industries. Zip-Pak launched Zip360, a pouch format that features a wide opening and pour-spout functionality. It is possible to add graphics around the entire surface area of the pouch. Zip-Pak developed the Zip360 in conjunction with Triangle Package Machinery Co., Chicago, and Printpack, Inc., Atlanta. The wide-mouth opening allows people to easily access and scoop contents, including snack mixes, frozen chicken, cookies, crackers and pet food, according to Zip-Pak. The pour-spout functionality is a benefit for cereal, frozen food and vegetable applications. The Zip360 also features a resealable closure. The Zipbox company is a joint venture between ZipPak and Marlton, N.J.-based T.H.E.M. (Technical Help in Engineering and Marketing). The Zipbox package is a Visit: Technology enables ultrasonic sealing Bosch Packaging Technology has introduced its extended ultrasonic sealing technology portfolio for all pack styles produced with both horizontal and vertical wrapping systems. It is designed to work with pack styles for food, confectionery and pharmaceutical industries where thermo-sensitive products are common. The introduction happened in May in Dusseldorf, Germany, at interpack 2011, a trade fair for the packaging sector and related processing industries. Equipping machines with ultrasonic sealing capabilities allows manufacturers to use less energy than heat sealing because jaws do not need to be preheated and film is heated only in the precise sealing area, according to Bosch Packaging Technology. Machines equipped with ultrasonic sealing also may use more cost-effective film and they require thinner seams, which saves material. “Ultrasonic sealing not only reduces energy usage, saves material and increases machine availability, but also saves production costs so manufacturers can be greener and more profitable,” said Bernd Wilke, head of research and development for Bosch Packaging Technology. SALiTe, a new ingredient made from salt and a bulking agent of the manufacturer’s choosing, has been shown to reduce salt by 25% to more than 50% in topical applications, according to S.K. Patil & Associates, Inc., Munster, Ind. A patentpending process owned by S.K. Patil & Associates produces SALiTe, a micron to sub-micron particle ingredient. “Regular salt is not readily soluble in saliva because of its high density and large particles size,” S.K. Patil & Associates said. “When these particles are sprinkled on foods for immediate consumption or during further processing, they provide low-intensity, longlasting, spotty salty taste. “SALiTe delivers a much improved dissolution providing equal salty taste as table-top salt by a significant reduction of salt particles to micron to sub-micron particle size, resulting in a significant lowering of sodium intake with the effect of normal salting on topical applications.” Potential applications include table salt, fries, chips, snacks, pretzels, crackers, baked foods and popcorn. SALiTe includes salt and a bulking agent such as maltodextrin or starch. No masking agents are needed since the ingredient does not include salt substitutes such as potassium or magnesium salts. SALiTe may be co-blended with spices, flavors, colors and flow agents. Sakharam K. Patil, president of S.K. Patil & Associates, and Ya-Jane Wang, a professor of food science at the University of Arkansas, developed SALiTe. Visit: E-mail: or Visit: June 7, 2011 FOODBUSINESS NEWS ® 91

Table of Contents for the Digital Edition of Food Business News - June 7, 2011

Food Business News - June 7, 2011
House bill cuts food safety funding
Enhancing water’s value
Wet weather muddies corn outlook
Web Contents
Editorial - Quest for ‘whole truth’ on food prices in France
MyPlate steps up in simple fashion
Breaking down MyPlate by food groups
Lawmakers look to halt sale of Lazy Cakes
McCormick to enter joint venture in India
Cal Pacifi c acquires SunOpta frozen fruit assets
Cargill Kitchen Solutions expanding in Iowa
F.M.I. hires new v.p. of food safety programs
Sealed Air to acquire Diversey for $4.3 billion
AdvancePierre Foods buys Barber Foods
Cargill acquires German chocolate business
Calavo to buy Renaissance Food Group
U.S. Foodservice acquires Great Western Meats
Clear sailing for Hain
Seneca Foods earnings down sharply in 2011
April red meat production down 4% from year ago
Sbarro now exploring alternatives to bankruptcy plan
Sherman Miller promoted to c.o.o. at Cal-Maine Foods
Nestle Health Science to acquire pharmaceutical maker
Emerging markets propel Heinz’s fi scal 2011 earnings
U.S.D.A. lowers cooking temp for some meat cuts
Campbell Soup focusing on volume sales, brand building
Buyout fi rm to acquire California Pizza Kitchen
Sanderson Farms suffers second-quarter loss
Wet weather muddies corn outlook
House bill cuts food safety funding
House panel seeks reduction in W.I.C. funding in fiscal 2012
Seeking middle market opportunities
Clear and concise
Ingredient solutions help keep it simple
Identifying natural partners for stevia
$tevia $upplier$ $eek profi t$ through international growth
Brain health for baby boomers
Bottled water volume, market share grew in 2010
Study recommends children should avoid energy, sports drinks
V8 introduces energy beverages
Smucker, Starbucks raising coffee prices
Nestle launches Aguas Frescas bottled beverage
Jamba introduces coconut water-based beverages
Enhancing water’s value
Gluten-free grains momentum
Balance Bar adds Café line
Pasta Prima launches two ravioli lines
Land O’Frost debuts Wrap Kit
Franz introduces artisan bread
Kraft launches Newtons Fruit Thins
Farley’s & Sathers adds ‘Splashers’
Häagen-Dazs introduces 2011 flavors
Mars updates Kudos granola bar line
Lifting of Russian export ban pressures world wheat market
Ingredient Markets
Packaging formats focus on convenience
Technology enables ultrasonic sealing
Ingredient’s small size aids in salt reduction
AKFP now offers arrowroot starch, pea starch
Tate & Lyle to resume U.S. sucralose production
Non-dairy ingredients achieve pareve certifi cation
Ad Index
Food Business in the News

Food Business News - June 7, 2011