Baking&Snack - February 2013 - 105

EQUIPMENT
Vertical Packaging

New vertical form/fill/seal technologies address unique needs in snack bagging by
increasing bag versatility and packaging speeds while reducing waste and labor.
by Charlotte Atchley

S

Snack foods present specific challenges to the packaging process.
Snacks tend to be fragile with a
light density, and on top of those
two hurdles, snacks often are terribly irregular. Their inherent
fragility and odd shapes make potato chips, tortilla chips and other
snacks difficult to package quickly
without damage.
Vertical form/fill/seal (f/f/s) systems and pillow pouch packaging
have answered this challenge. The
air-filled pillow pouch provides
protection for the fragile product,
and the vertical nature helps speed
the process along.

Spicing up bag styles
Most snack manufacturers package their products in weights ranging from ½ oz to 1 lb or more, and
they don’t want to waste floor space
or money on packaging machines
dedicated to each size and bag style.
According to Mark Lozano, sales
manager for TNA North America,
Coppell, TX, versatility is the No. 1
priority for snack producers looking
at vertical packaging equipment.

www.bakingandsnack.com

“To address versatility, a machine has to be able to do traditional
American bags, which are the larger
bags, while still being able to do the
smaller bags,” he said.
Meeting the needs of different
customers and consumers goes
beyond bag sizes and also into bag
style. Snack producers are looking
for bags to fit product variations
in regional preference, serving
sizes and dietary needs, according to Tom Egan, vice-president of
industry service, PMMI. As snack
producers also look for ways to
stand out from the competition on
supermarket shelves, moving away
from traditional pillow pouches is a
way to do that.
“Flexible packaging formats with
the ability to produce four-sided
bags, block-bottom bags and different sizes of pillow bags on the
same machine are very important
because they improve production flexibility and reduce costs for
equipment and floor space,” said
Jeff Almond, snack food industry
manager for packaging systems,
Heat and Control, Inc., Hayward,

New automation technologies in vertical f/f/s systems enable snack
producers to reduce the number of human errors in packaging,
therefore, reducing waste in rejected bags.
tna

February 2013 / Baking & Snack / 105



http://www.bakingandsnack.com

Baking&Snack - February 2013

Table of Contents for the Digital Edition of Baking&Snack - February 2013

Baking&Snack - February 2013
Table of Contents
Table of Contents
Editorial - Optimism in covering grain-based foods
Newsfront - FSMA regulations start to take shape
Kraft, Kellogg dispute resealable packaging technology
Bimbo to build $75 million bakery
Warehouse exemption comes to fruition
Institute predicts top health trends
In Brief
People/In Memoriam
2013 Baking Hall of Fame - Inspired Choices
2013 Baking Hall of Fame - A Baker's Baker
2013 Baking Hall of Fame - Master of Automation
2013 Baking Hall of Fame - Theory into Practice
Making the Safe Bet
Searching for the Sure Thing
Wholesome products = healthy profits
Master of convenience
A constantly diversifying company
Trends - In Pursuit of Healthier
Balancing the cost of health
Formulation - Proper Texture: It's Expected
Carbohydrate connection
Formulation - Natural Solutions
Formulations - Salt-reducing Salt
Equipment - Attaining the Best Bake
Equipment - Delivering Versatility and Variety
Equipment - Packaging Ups and Downs
Gravitating toward vertical packaging
Q&A Food Safety - New Standards for Sanitation
Sanitation Strategies - The (Not So) Good Old Days
Meeting Preview - IBIE: Where Business Gets Done
Calendar of Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - February 2013 - Baking&Snack - February 2013
Baking&Snack - February 2013 - 2
Baking&Snack - February 2013 - 3
Baking&Snack - February 2013 - 4
Baking&Snack - February 2013 - 5
Baking&Snack - February 2013 - 6
Baking&Snack - February 2013 - 7
Baking&Snack - February 2013 - 8
Baking&Snack - February 2013 - Table of Contents
Baking&Snack - February 2013 - 10
Baking&Snack - February 2013 - Table of Contents
Baking&Snack - February 2013 - Editorial - Optimism in covering grain-based foods
Baking&Snack - February 2013 - 13
Baking&Snack - February 2013 - Bimbo to build $75 million bakery
Baking&Snack - February 2013 - 15
Baking&Snack - February 2013 - In Brief
Baking&Snack - February 2013 - 17
Baking&Snack - February 2013 - People/In Memoriam
Baking&Snack - February 2013 - 19
Baking&Snack - February 2013 - 20
Baking&Snack - February 2013 - 21
Baking&Snack - February 2013 - 22
Baking&Snack - February 2013 - 2013 Baking Hall of Fame - Inspired Choices
Baking&Snack - February 2013 - 2013 Baking Hall of Fame - A Baker's Baker
Baking&Snack - February 2013 - 25
Baking&Snack - February 2013 - 2013 Baking Hall of Fame - Master of Automation
Baking&Snack - February 2013 - 27
Baking&Snack - February 2013 - 2013 Baking Hall of Fame - Theory into Practice
Baking&Snack - February 2013 - 29
Baking&Snack - February 2013 - Making the Safe Bet
Baking&Snack - February 2013 - 31
Baking&Snack - February 2013 - 32
Baking&Snack - February 2013 - 33
Baking&Snack - February 2013 - 34
Baking&Snack - February 2013 - 35
Baking&Snack - February 2013 - Searching for the Sure Thing
Baking&Snack - February 2013 - 37
Baking&Snack - February 2013 - 38
Baking&Snack - February 2013 - 39
Baking&Snack - February 2013 - Wholesome products = healthy profits
Baking&Snack - February 2013 - 41
Baking&Snack - February 2013 - 42
Baking&Snack - February 2013 - 43
Baking&Snack - February 2013 - 44
Baking&Snack - February 2013 - 45
Baking&Snack - February 2013 - 46
Baking&Snack - February 2013 - 47
Baking&Snack - February 2013 - Master of convenience
Baking&Snack - February 2013 - 49
Baking&Snack - February 2013 - 50
Baking&Snack - February 2013 - 51
Baking&Snack - February 2013 - A constantly diversifying company
Baking&Snack - February 2013 - 53
Baking&Snack - February 2013 - 54
Baking&Snack - February 2013 - 55
Baking&Snack - February 2013 - 56
Baking&Snack - February 2013 - 57
Baking&Snack - February 2013 - 58
Baking&Snack - February 2013 - Trends - In Pursuit of Healthier
Baking&Snack - February 2013 - 60
Baking&Snack - February 2013 - 61
Baking&Snack - February 2013 - 62
Baking&Snack - February 2013 - 63
Baking&Snack - February 2013 - 64
Baking&Snack - February 2013 - Balancing the cost of health
Baking&Snack - February 2013 - 66
Baking&Snack - February 2013 - Formulation - Proper Texture: It's Expected
Baking&Snack - February 2013 - 68
Baking&Snack - February 2013 - 69
Baking&Snack - February 2013 - 70
Baking&Snack - February 2013 - 71
Baking&Snack - February 2013 - 72
Baking&Snack - February 2013 - 73
Baking&Snack - February 2013 - Carbohydrate connection
Baking&Snack - February 2013 - 75
Baking&Snack - February 2013 - 76
Baking&Snack - February 2013 - Formulation - Natural Solutions
Baking&Snack - February 2013 - 78
Baking&Snack - February 2013 - 79
Baking&Snack - February 2013 - 80
Baking&Snack - February 2013 - 81
Baking&Snack - February 2013 - 82
Baking&Snack - February 2013 - 83
Baking&Snack - February 2013 - 84
Baking&Snack - February 2013 - Formulations - Salt-reducing Salt
Baking&Snack - February 2013 - 86
Baking&Snack - February 2013 - 87
Baking&Snack - February 2013 - 88
Baking&Snack - February 2013 - Equipment - Attaining the Best Bake
Baking&Snack - February 2013 - 90
Baking&Snack - February 2013 - 91
Baking&Snack - February 2013 - 92
Baking&Snack - February 2013 - 93
Baking&Snack - February 2013 - 94
Baking&Snack - February 2013 - 95
Baking&Snack - February 2013 - 96
Baking&Snack - February 2013 - Equipment - Delivering Versatility and Variety
Baking&Snack - February 2013 - 98
Baking&Snack - February 2013 - 99
Baking&Snack - February 2013 - 100
Baking&Snack - February 2013 - 101
Baking&Snack - February 2013 - 102
Baking&Snack - February 2013 - 103
Baking&Snack - February 2013 - 104
Baking&Snack - February 2013 - Equipment - Packaging Ups and Downs
Baking&Snack - February 2013 - 106
Baking&Snack - February 2013 - 107
Baking&Snack - February 2013 - 108
Baking&Snack - February 2013 - Gravitating toward vertical packaging
Baking&Snack - February 2013 - 110
Baking&Snack - February 2013 - Q&A Food Safety - New Standards for Sanitation
Baking&Snack - February 2013 - 112
Baking&Snack - February 2013 - 113
Baking&Snack - February 2013 - Sanitation Strategies - The (Not So) Good Old Days
Baking&Snack - February 2013 - Meeting Preview - IBIE: Where Business Gets Done
Baking&Snack - February 2013 - 116
Baking&Snack - February 2013 - 117
Baking&Snack - February 2013 - 118
Baking&Snack - February 2013 - Calendar of Events
Baking&Snack - February 2013 - Innovations
Baking&Snack - February 2013 - Ingredient News
Baking&Snack - February 2013 - Products & Packaging
Baking&Snack - February 2013 - 123
Baking&Snack - February 2013 - 124
Baking&Snack - February 2013 - 125
Baking&Snack - February 2013 - New on the Shelf
Baking&Snack - February 2013 - Marketplace
Baking&Snack - February 2013 - 128
Baking&Snack - February 2013 - 129
Baking&Snack - February 2013 - 130
Baking&Snack - February 2013 - 131
Baking&Snack - February 2013 - 132
Baking&Snack - February 2013 - Ad Index
Baking&Snack - February 2013 - New Product Spotlight
Baking&Snack - February 2013 - 135
Baking&Snack - February 2013 - 136
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