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  DEVELOPMENT of cardboard packaging

  One of the biggest concerns of the consumer is to be––as much as possible––careful with the environment, so they look for new alternatives for recycling the products they buy. The coardboard pack meets that characteristic. - Tetra Pak Mexico * @tetrapakmx Currently, the sector works much closer with the consumer, listening and promoting exchange of information to improve quality and maintain innovation. The cardboard usually served both as food packaging and as a container for deliveries, boxes and other related products. It was at the end of the 1930s when Ruben Rausing thought about possible alternatives to pack and protect the nutrients of the food without using any laminated cardboard to make the products accessible, available and easy to store. The premise dictated that this new packaging had to be competitive enough so as to be able to participate in the sale of milk which was sold in returnable bottles at that time. After the investigations on hygiene conditions, materials or production, the first pilot of the container was to form a paper tube, fill it and close it continuously. Today, this technique is known in the packaging jargon as form-fill-seal (FFS). The geometric shape of the "tetrahedron" is attributable to Erick Wallenberg, who starts the development looking for a cylindrical shape, but the filling process forces him to evaluate other geometric shapes, concluding the tetrahedron shape, which is formed with four sides in a triangular shape. Rausing's second intention was to keep food fresh and safe for a longer time. Therefore, he undertook the generation of containers with a plastic coating, which was sealed below the liquid level. By 1952, when the first machine for cardboard packaging in the tetrahedron shape was delivered, the consumer saw in this presentation an innovative solution that guaranteed the freshness in their food. In 1963 and after the demand for a container with greater capacity, a container was launched [1] which alluded to a block for its rectangular shape with a one-liter capacity, and appeared at the right moment in which the consumer met to lunch and dinner accompanied by their favorite drink in said presented packaging. -Development of the aseptic packaging- Since then, the consumer trends have been adapting to the stability and accessibility for people in different parts of the world. With the arrival of the 1960s, and (I Can not Get No) Satisfaction of the Rolling Stones playing on the radio, we evolved towards aseptic containers, which were alternating the layers of cardboard and polyethylene and a thin aluminum foil so as to isolate food from the outside, and thus opening the food availability landscape. This invention, namely the aseptic technology, marked a milestone in the food and beverage industry and was recognized in 1989 by the Institute of Food Technologists as "the most important advance in food science of the 20th century." One of the biggest requests of the consumers is to try to be––as much as possible––careful with the environment, and for that reason they look for alternatives of recycling in the products that they acquire. Since the early 1970's there were more options available for consumers on shelves, including image and recyclability. The cardboard packaging in shape and practicality began a wave of new social movements that included women in jobs not previously explored, encouraging companies to provide beverages and food in a lighter packaging, which was easy to open, and so that they were available to consume and keep on the go. Cardboard is one of the most used materials for containers and packaging since its characteristics place it above non-biodegradable materials or those whose recycling is more complex. Including the polyethylene and cardboard formula, the containers appeared with a lid [2] that facilitated the handling of the liquids and material to keep the intact flavor and texture. At the end of the 1990s, the industry witnessed the modification of the containers to triangular or rectangular shapes that conform to the facial geometry and provide a better grip, in addition, they allow the flow control in beverages. Moreover, the modernity was followed by new challenges for packaging companies: the children's segment. The concept practicality aimed at children is very different and focuses more on the offer of proportions, which allows parents to choose the ideal option. Undoubtedly, the packaging seduces the consumer from an emotional point of view, through finishing techniques of quality and innovation that change over the years and remain at the forefront of the food industry. -Optimal packaging for food preservation- The packaging of food benefited in 2003 when a container appeared on the market whose main objective was to occupy less space in the cupboard [3] compared to cans. Because of its shape, this container occupies between 30% and 40% less space than cans and glass jars. This solution has a lot to explore, since weighing 64% less than a can generates great benefits not only for consumers, but also for food brands. In addition to the innovation and development of cardboard packaging, there have been important changes in dosing systems and in the subject of caps, which now vary in size and shape to suit new consumers and meet the needs of functionality and mobility. For example, the portions have been adapted both to a child (from 125 ml) and to young adults (500 ml) and even for sitting at the table with a family (1 l). All the containers meet the needs of the consumer. Unlike 1930, when the cardboard packaging began to have an impact on the form of consumption, 2017 is a year of nuances, of importance in the proportions, of personalization, availability and consumption outside the home (on the go), which companies must respond to when offering their food. Undoubtedly, a long way of future changes and changes in the way of consumption awaits us, but it is about offering consumers a new way to feel safe and listened to when enjoying their food, regardless of the decade they are living in. (1) Refer to the Tetra Brik packaging. (2) Refer to the Tetra Top packaging. (3) Refer to the Tetra Recart packaging.

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  ECO-DESIGN and social trends––what should be considered?

  The eco-design must be the result of an in-depth analysis of all elements which holistically participate in the design process and must show its shape and physical characteristics in any angle of the product which is required. - Patricia Olivares and Jorge Jacobo * Member of the Academic Body of the laboratory: Containers and Sustainability at the Universidad Autonóma Metropolitana of Azcapotzalco. [email protected] ** Head of the Academic Body of the laboratory: Containers and Sustainability at the Universidad Autonóma Metropolitana of Azcapotzalco. [email protected] What should be considered? One of the most important aspects related to the eco-design process is the conceptualization of ideas. It is usually a good practice to conceptualize a product before developing it so as to locate the areas of opportunity where there are the most possibilities to reduce the impact on the environment. This technique of photorealism allows us to qualitatively evaluate (including market studies) the physical appearance that the final product will have on the market, and thus to foresee the impacts it will have on the environment. Visualizing the life cycle of the product simulating the total restitution of the raw materials from its original extraction until the total return of these to the original extraction medium allows the designer to determine the stages of the design where the participation is fundamental to as to avoid damaging the environment. The use of recyclable or biodegradable materials can be the key to the total restitution of the medium to the environment. When the product means a contribution to the solution of man's needs, this in turn must offer valuable information regarding the expected time of functionality and obsolescence. In the same way that when the product is about to finish the stage of maturity on the market, it must be submitted to the studies on improvement, innovation, recycling and reuse. The results of the study should be the starting point of the design process to be effective and efficient in terms of care for the environment, and at the same time to progressively improve over time, and also to offer the consumer eco-design proposals, which are increasingly friendlier to the environment. Eco-design, technology and environment Technologies for eco-design related to the production, storage, transport, transmission and conversion of energy, both fossil and renewable sources, as well as those referring to energy savings. Examples of effective interaction between eco-design, technology and the environment are: 1.- Electric vehicles. 2.- Intelligent networks. 3.- Eolic energy. 4.- Solar energy. The use of technologies that promote energy saving is fundamental during the design process, since it is capable of contributing to the result, which must result in an innovation. Finding an added value in the implementation of the eco-design process based on the design of the care for the environment will undoubtedly be a task that we all must carry out in each of our interventions. The steps to follow during the process should be alerted in each of the stages from the identification of the need to the construction of the final proposal. Method for the proper development of a product:  Establishing clearly and unambiguously what we expect from the product.  In conjunction with the supplier, fixing the expected quality levels.  Establishing clearly with the provider what we want to receive.  Carrying out all the necessary tests.  Considering the delivery times.  Making sure that the samples are functional upon their receipt.  Moreover, all test results can be requested in the form of histograms so as to know the deviations from the predetermined quality specifications.  Upon receiving the final product, carrying out a new industrial test to ensure its smooth operation on the line.  Asking for the provider's assistance during the tests.  Asking the supplier’s recommendations for product improvement both in terms of functionality and weight issues.  Much can be accomplished sometimes with minimal modifications in the design. We must emphasize that the trend in eco-design is based on the creative process that involves the development of multiple alternatives so as to solve specific problems derived from the needs of people and of which we know that these are resolved today in one way or another. These must be questioned by the designer and analyzed from the perspective of eco-design in such a way that they are able to offer options which are winning in terms of sustainability, after having carried out the corresponding laboratory tests and analyzes.  In the process of product design that leads to a conceptualization of sustainability and social awareness.  Two issues of fundamental importance during the processes of ecodesign in the global economy and globalization.  In patterns and lifestyles focused on issues being as relevant as the separation of garbage, reuse and recycling processes at specialized sites for this purpose.  In the form of product sale, in the systems of exhibition and sale, during the processes of commercialization and consumption.  In the storage and transport processes.  In the shelf life of the product, shelf life and conservation time after purchase.  In the environment: the necessary care so that the quality of the air we breathe is adequate. The sites for garbage accumulation: containers for proper separation as well as efficient collection systems.  Regarding the availability of natural resources, this issue will be essential that there is a regulatory instrument which orders the use of natural resources, which distributes them properly and which accounts for their use and recovery, such as a programmed reforestation.  Finally, with regard to technologies to reduce environmental impacts, the involvement of universities is fundamental and necessary for the development of sustainable technologies in all areas of design in the same way as in the construction of objects of popular consumption that constitute a problem of garbage accumulation.

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  PACKAGING and the differentiation on the shelf

  It is obvious that today's consumers lead an accelerated lifestyle, demand more and more healthy products, products of quality and at a good price, and which, of course, are friendly to the environment. The question is: how much time does a vendor have in the supermarket to be able to offer the consumer all the benefits and characteristics of a product? The answer is: "there is no time". -Sonia Ibarreche * Marketing Manager of the Mexican Association of Packaging (AMEE) – [email protected] The new generations do not have the time to try something, and their lifestyles do not adapt with the products they find on the market. For the container and packaging industry, this has been a great challenge. And as a result of changes in consumer habits, packaging is being developed that captures the attention of the consumer in just a few moments (3 seconds). Currently, many of the packages have been developed for individual portions, and this is a trend that has been maintained and moves the market, since consumers are looking for something they can take and leave the store quickly. It is a situation that has increased the demand for packaging to control the portions, which are consumed. But this is just a solution of the world of possibilities that can be worked on with packaging. If manufacturers want to win and survive the battle on the shelves, they must understand the consumer and develop innovative packaging. Companies have to move quickly to ensure that their products not only occupy the best location on the shelves in supermarkets but are there before the competition is ahead. The battle to achieve the best place is not only waged in the aisles in a supermarket, but in the house of consumers as well, that is, where the end user is, because he is the one who will use it, he will try and in the best of cases he will identify with it. That is why the container or packaging has been called the silent vendor, since it is the one that has to steal the attention of the consumer, captivate it with its image, design and ergonomics. Convince the consumer through its label, its features and benefits and better yet make an experience of unrivaled use that allows its repeated purchase. In the search that a container has a differentiation from the competition on the shelf, so it will win the battle. It is recommended to take into account the following strategies: -Belonging- Much has been talked about sensory marketing (sight, taste, smell, hearing and touch) and the importance of being able to include a mixture of attributes in the products, which allows it to sensually call the attention of the consumer. The mission of the sensory messages is to create an emotional bond that, when integrated with a container, can generate an incomparable user experience. And it is at this point where a bond of belonging for the consumer is created; the products are looked for, not only because of their characteristics, but also because of the past experience that we remember the users. As long as this has been favorable, we want these things because they help us to feel good, and to belong to a group. It is not just the product, but what it already means of which it reminds us. -Influence-In a society where technology is an integral part of our daily lives, we are constantly being influenced by technology and by those who use it. The use of social networks is indispensable information for the current consumer. Time and space are used, but it has also become a tool for information, comparison and offers. The recommendation is digital power, in the media, where my market is moving, and most importantly, where it generates content of interest, where positive advertising messages are sent, which influence the consumer with respect to their persuasion of the product. Use these means to locate our presentations (physical) and benefits such as recipes, success stories, etc. -Interaction-The product, consumer and the medium must be related to each other, which will always be a strategy that will be maintained. You must understand and know the product perfectly, but you must also know the consumer, if you require what we offer, and finally what are the means, by which we know to know. How many products do not go to the supermarket without telling the consumer that they can find it? Or, on the contrary, the one that announces its launch with a hype and cymbal, and while searching for it, the consumer cannot find it. -Design- We are all attracted by the new. Behind every innovation, there is a design and development effort. The packaging design will always seek to improve the quality and experience of use without neglecting the already identified needs of its consumer. But it is also about formulating unimagined desires. The design is accompanied by surprise, revelation: changing formats and breaking paradigms are strategies that have allowed products to look different (images), with the same characteristics that initially offered to the consumer. The design is not just about the decoration of a container or packaging, the design is the essence that captivates the view and encourages the purchase. To maintain attention, it is constantly necessary to revive it each time. A small change, cap form, typography, color, etc., since they mark the difference and even the tendency. Transmitting and selling through a container is not only creativity: it is to integrate all the elements: images, shapes, senses, technology, etc., but mainly experiences, which allow us to generate a bond of loyalty with the consumer. Times always change, but now more than ever speed is how ideas, trends and products emerge and disappear is greater than ever before. Technology has become a trigger for different attitudes in the consumer and in the way in which it relates, knows and appropriates the products. Going into this world of differentiation means opening our eyes, our ears and our minds to new experiences, new alternatives, just as millions of people are doing to where we want to go.

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  STAND-UP POUCH: the balance between practicality and convenience

  The most sustainable packaging is the one that makes the value chain more efficient with a more holistic approach to the product’s life cycle. A package is not manufactured through thinking of itself, since this would lead to a suboptimization of the complete system. - Claudia Hernández * Scientific Research and Development of Packaging, Packaging & Specialty Plastics, Latin America, the Dow Chemical Company. Linkedin.com/in/claudia-hernandez-20519118 When a package is manufactured, it is necessary to consider that it will protect and transport the food or other goods, namely from the producer or manufacturer to the consumer. New advances in packaging technology have shown that we can take a major step forward and also consider the recovery or recycling of packaging material after its use. -Market opportunities and outlook in Latin America- By 2030, 42% of the total population will belong to the middle class with an increase in the average annual income per household that will be reflected by a larger purchasing power. Each year, approximately 10 million people will leave poverty and become new customers. At the same time, billions of tons of food will be needed to feed more than 1.5 billion people by 2025. All this immediately requires the sophistication of food chains, which are highly regulated, to meet the demands of the market. -Packaging of new consumption- Practicality and convenience are characteristics of the flexible packaging that has attracted more and more sectors of consumption. The option that stands out on supermarket shelves in Latin America is the Stand-Up Pouch (SUP) model, a flexible packaging capable of standing up, which allows greater visibility of the brand on the shelf and generates more consumer attention at the moment of purchase. The Stand-Up Pouch, a safe and sustainable packaging, is used for a variety of food products as well as for other consumer items, for example, household products and personal hygiene. The SUP offers various features, such as the easy open-close system, caps, as well as pouring and directional picks. In addition to facilitating the disposal, the lightness of the material compared to traditional rigid packaging, which optimizes resources in an efficient way upon manufacturing and storage, since less fuel is used during transport of the product to the distribution sites—with more units per vehicle—and since it allows the full use of its content. Plastic packaging demands a level of engineering that is little known. The vast majority of flexible packaging requires multiple layers, each with a unique function. On an individual level, the resins that make up these layers need excellent control of the catalysts and process variables. Recent significant advances led to the development and commercial use of molecular catalysts, which also allow control over the polymer structure by way of altering the physical, optical and barrier properties of the final packaging. By modifying the molecular structure of resins and adapting the way they integrate multilayer structures, scientists have developed SUP, a mono-material (polyethylene) or gas barrier packaging, which is fully recyclable (1) and capable of replacing multi-material and non-recyclable equivalents on the market. -Conventional SUP.-The typical structure of a conventional SUP is a polyester and polyethylene (PET/PE) laminate where polyethylene is typically used to give the properties that polyester does not have. While conventional SUPs are multi-material packaging, they are practically impossible to recycle. These are leading the new packaging trends as a contributor to the protection of the environment. It is possible to already find a SUP (2) on the market, which maintains the performance of multi-material containers and allows the replacement of more complex structures with an adequate solution for today's recycling processes. And all this is possible without compromising its main function of product conservation, and that in some cases it also allows the increase of the shelf-life of perishable foods. This type of SUP can pack almost all products and are divided into two categories: with barrier and without barrier. -Recyclable SUP.- For applications that do not require oxygen barrier, such as frozen foods or dry products. The mono-material SUPs are based only on polyethylene, whether it is a laminate with reverse printing, polyethylene and polyethylene (PE / PE) or a monolamine with direct printing. -SUP for frozen products.-This category of products, which is widely used, is growing in various food segments, such as pre-cooked and frozen vegetables and legumes, fruits or frozen fruit pulps, products based on animal protein (poultry, perches and seafood). The frozen product guarantees availability throughout the year and convenience to the consumer. The key property required for this application is resistance to abuse. -SUP for dry foods.- This category of products is very broad and includes grains, cereals, mixtures for cakes and breads, farinaceous products, salt, sugar, condiments. In this group, SUP packages offer convenience for the consumer (open/close system) and differentiation opportunity for the product (visibility on the shelf). In addition to the resistance to abuse, the requirements for these applications include moisture barrier, keeping the product crispy, preventing water loss (the product does not dry), and preventing water absorption (prevent dust from clumping, for example, salt). -SUP for construction materials.- The construction materials segment, which traditionally uses rigid packaging (cans, buckets, jars) without the need for a barrier, is gradually adopting SUP packaging. Considerably lighter, SUP is a versatile alternative that differentiates the product at the point of sale. Typical applications within this category include paints, additives and grouts. -SUP with recyclable barrier.- Even if polyethylene has excellent moisture barrier properties, it does not have oxygen, aroma and other gas barrier attributes. Certain polymers with gas barrier properties, such as EVOH or polyamide (Nylon), are typically used in packaging, but these structures are not recyclable. The industry has developed a technology of reactive functional polymers of ultra-low viscosity (2), which manages to make compatible polar polymers, such as EVOH or polyamide, by a fine dispersion and incorporate them back into the polyethylene matrix to be recycled or reused. The reactive groups "wrap" the polar components, encapsulating them in micro-domains to achieve an excellent dispersion. Unlike other existing compatibilizers, this new technology not only achieves very good processability, but also an excellent quality film with physical-mechanical and optical properties. This category includes packaging for cleaning and personal hygiene products, that is, which require a barrier to aromas and also refrigerated prepared foods that demand an oxygen barrier. -SUP for liquid products.- The segments for liquid products are being specially driven with the Stand-Up Pouch packaging. Cleaning products (soap for clothes, general cleaning, softener): SUP packaging is presented as an alternative with excellent cost/benefit, since it can be used as a recharge and even as a primary packaging (lower volumes/single dose). SUP packaging for cosmetics keeps intact the properties of creams, shampoos, soaps, perfumes and other hygiene items, from production to consumption. In travel, for example, the practicality of carrying smaller containers or sachet is incomparable, mainly in European countries and in the United States, where the reinforcement in security led to the demand for these models. Another important segment is the beverage area (water, yoghurts, flavored juices and some energy drinks): no matter at work, at home, during sports or even in recreational activities, the SUP is standing out and attracting consumers. The laminated or monolaminated structures (3) present three times more resistance to the perforation compared with the structures of reference of the market (PET/PE). When there is a need for barrier (to oxygen and/or color), the polyethylene structure combined with EVOH still provides a better resistance to puncture. The seal of the SUP is a critical parameter. Sealing at lower temperatures guarantees a better quality seal (tightness). The hot sealing curves show that the resins recommended for application in SUP are differentiated by a higher strength and lower sealing temperature (independent of the composition with PET and/or EVOH). Reference: (1) Recyclable in communities with capacity to recycle polyethylene films. (2) Refer to SUP RecycleReady of Dow. (3) Refer to RETAINTM, Trademark of The Dow Chemical Company (“Dow”, “DowDuPoint”), or an affiliated company of Dow.

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  ProPak China 2019 makes great headway in show scale

  ProPak China 2019, the 25th International Processing & Packaging Exhibition hosted by Sinoexpo Informa Markets, concluded successfully in the National Exhibition and Convention Center (Shanghai) on June 21, 2019. Together with FoodPack China hosted by the China Food and Packaging Machinery Industry Association and the China National Packaging and Food Machinery Cooperation, the joint exhibition made an excellent duo with strong growth in show scale. 890 exhibitors from 22 countries and regions showed their products and services, up 31% from last year. The exhibition space grew to 70,600 square meters, 56% more than the last edition of ProPak China. And there were unprecedentedly 33,713 professional visitors from 120 countries and regions present during three show days, an increase of 34% against 2018. ProPak China 2019 touched every major industries related to processing and packaging applications, including sectors such as food, drinks, dairy, FMCG, cosmetics, health care, pharmaceutical, electronics, and other industrial fields. Advanced products and technologies that are improving productivity, reducing cost and solving production challenges were presented by a galaxy of global powerhouses including: AccuBal, Acepack, AETNA, Anritsu, AZO, Bihai, Bosch Rexroth, Bossar, CAMA, CAVANNA, Chuangzhaobao, Clevertech, Dachuan, Dingye, Festo, Fuji kikai, FURUKAWA, GEA, GERHARD SCHUBERT, Grepack, Guchuan, Gurki, Haikejia, Handtmann, Hoermann, Hongsen, Hualian, Huituo, Ishida, Jardine Matheson, Jiangsu Dajiang, Jinan, Kaiqisi, Kangdi, Kenwei, Kinglai, KOCH, Komatsu, Kunshan Dahe, Langnuo, Maiwei, METTLER TOLEDO, Nanhua, NISSIN, NORD, Oceanpower, Omori, Ouhua, PRECISE, QCPACK, Ramseier Koatings, Rieckermann, Ronchi, Ruijijinhong, Ruizhi, Sanyang Dongyang, Serac, Shanghai Dahe, Shanghai Shikouku, Songben, Songchuanyuanyi, Syntron, Techik, Thermo Fisher, Tianlang, Tianyu Weiye, Toyo Machinery & Metal, Triowin, Urschel, Wenzhou Dajiang, WOLF, Wuhan Rentian, Xiaohui, Xiaojin, Xiaoteng, Xingpack, Yamato, Yilong, Yiqing, Yongchuang, Yongchuang Tongda, Yuanan, Yuedong, Yusheng, Zhejiang Brother, Zhongheng, Zhongya, and more leading companies around the world. These exhibitors displayed cutting-edge processing and packaging technologies and facilities, innovative packaging containers and materials, printing and labeling technologies, industrial automation, and warehouse and logistics solutions. The exhibition in June also captured the attention of professional buyers from all over the world, proved by a great number of end users from food, beverage, dairy, FMCG, pharmaceuticals and daily-use chemical sectors and online businesses gathering in Shanghai. They are: Amway, Bright Dairy, Coca Cola, COFCO, Colgate, Dali, DANONE, Gillette, HERSHEY'S, JD, Johnson & Johnson, Laurel, L'oreal, Meadjohnson, Mengniu, Nestle, NIVEA, P&G, Pepsi, SHISEIDO, Sinopharm, SUNTORY, Tsingtao Brewery, Unilever, Wahaha, Want Want, Watsons, Yili, and more. Up to 2019, ProPak China has been successfully held for 25 continuous editions. This year, ProPak China not only had the historical improvement of the internationalization proportion of the exhibition, but also cooperated with FoodPack China for the first time to establish the strategic alliance of the industry brand exhibition. The powerful combination of the two created a grand meeting of the Chinese processing and packaging industry, and also made a significant record in the development history of ProPak China. ProPak China & FoodPack China 2020 will be held again at the National Exhibition and Convention Center (Shanghai) between June 22 and 24. The exhibition area will be expanded to totally 100,000 square meters, with 4 halls of 4.1, 5.1, 6.1 and 7.1 opened. For more information, please visit www.propakchina.com and follow us @OES_ProPak Notes to Editor: For more information, please contact: Mr. Spric Tian Sinoexpo Informa Markets Tel: +86-21-3339 2260 Email: [email protected]

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  Ways to create a factory that is more INTELLIGENT

  The production of food and beverages is changing at great speed and is becoming increasingly demanding. This can only be achieved by ensuring a greater optimization of assets, thus satisfying the growing demand for healthy, convenient, sustainable and differentiated products. - SIG Supplier of systems and solutions for aseptic packaging / [email protected]. As factories and filling plants operate on an unprecedented scale, production lines must be more flexible, individualized and digital in order to handle periods of higher production and faster product changes. This can only be achieved by ensuring a greater optimization of assets, configuring the optimal infrastructure in the long term that can handle any operational demand in a flexible way and guaranteeing an intelligent planning of production, recipe and organization of work throughout the production. Danyoush Sangi, Head of Production Engineering & Strategic Alliances at SK3, shares his vision on how to create a smarter factory and navigate in the era of Industria 4.0. -What do you think are the biggest challenges for food and beverage manufacturers today?- The future of food and beverage production is to satisfy a growing demand for healthy, convenient products that are safe, sustainable, insurable and differentiated. All companies are under increasing pressure to increase production, improve margins and optimize assets. Filling plants must be smarter and more automated to operate intelligently, optimize production, increase efficiency, and be more transparent. This means that it is crucial to take full advantage of the filling units, reduce the risk of downtime and connect, automate and monitor lines, and all this while reducing costs. -Creating an intelligent factory is not done overnight. Specifically, how can manufacturers approach this issue gradually?- A report by The Manufacturer * notes that while 67% of UK manufacturers see Industria 4.0 as a whole, only 25% feel that they have sufficient understanding of its implications. That is why we are developing new technology and processes to ensure that manufacturers are ready for Industria 4.0. The first step could be to improve existing solutions. Running a factory in a juggling game between production quality, availability and performance of machinery. To make the most of each of the filling lines, food and beverage manufacturers could consider an integrated solution, which would increase their use and reduce total filling costs. A personalized service contract can also ensure that each of these areas receives the care you need. In this way, the manufacturers can obtain a maximum value and performance. -What would be the next logical step if these possibilities are explored?- The next logical step would be to transform the automated technology. Optimizing one or more of the existing filling lines can reveal their hidden potential. Robotics and artificial intelligence, for example, have the potential to radically transform the way we produce. In the market there are machines (1) that allow manufacturers to create more efficient workflows and reduce the hours of manual work. Automatic filling vehicles, which can transport packaging pallets and materials from a central warehouse. This is another step towards the creation of fully automated filling lines. The learning controls adapt the operational, logistical and individual needs of the manufacturers and reduce the visible complexity of the factory. -And what do you think would be the greatest transformation?- The biggest transformation would be to make use of turnkey solutions. The Internet of Things (IoT) technology, such as sensors, software and connectivity solutions, can help monitoring and analyzing the productivity of a filling line. By means of these technologies, engineers can conceptualize, design and build complete plants from start to finish that are intelligent, automated and fully integrated. There are monitoring systems (2), for example, which offer a new way to monitor a line, intervene and optimize operations whenever necessary. -Does this mean that the user has a lot of flexibility when it comes to their own needs?- Absolutely! The users can view the information of the filling line in different types of pre-configured reports or create their own visualizations. For example, the users can examine graphs that show the OEE, the levels of technical and organizational efficiency, as well as an analysis of the incidents that have slowed down the line. These reports can be seen on a computer, tablet or smart phone, even while being on the other side of the world. Smart notifications alert the team of any incident or problem, and help preventing bottlenecks and stops before they occur. The monitoring system (2) protects the information during the transmission between the machines and the server, as well as during storage. In addition, it provides a permission system that allows the users to define exactly who can access the information. -What other innovations can we talk about?- Suppliers of automation and process control systems, such as Manufacturing Execution Systems (MES), work in coordination with present innovative manufacturing solutions for food, beverage and dairy producers. Through these collaborations, advanced production technology is offered. These alliances allow to combine experience for the development of MES products to provide integrated procedures for intelligent and automated factories around the world. * https://www.themanufacturer.com/articles/ manufacturers-see-industry-4-as-opportunity/ (1) Refer to the Robotic Magazine magazine by SIG –called R-CAM. (2) Refer to the CombiLink monitoring system.

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  FOOD Printing in the third dimension: a reality?

  What are we going to eat in the future? For years, they have been inventing new ways to prepare food and objects that make the question difficult to answer. Now it may seem strange, but the 3D food printing, still a new field, but in which important advances have been made, could bring great changes. - Tatiana Koutchma Agriculture and Agri-Food Canada. Experience in Food Science. Source: www.CarneTec,com 3D printing technology (3D) was originally invented to build metal, ceramic and polyester objects, and to perform the fabrication of complete structures in parts in one step. Today, 3D printing has also been successfully applied to food materials and is about to revolutionize food preparation, processing and manufacturing with customized skills in the design and development of products. The potential applications of 3D printing include not only attributes, such as decorations, complex and geometric shapes, color, taste and elaborate texture, but also customized nutrition. Using simple ingredients, a food printer can formulate products based on personalized nutritional needs, and can provide a potential solution as a prototype tool to facilitate the development of a new food product. A new level of artistic capabilities can be achieved in restaurants and the culinary sector using 3D food printing technology. -Food materials and 3D printing- There are three categories of materials available that include food materials in native form (icing or bitumen for cakes, cheese, humus and chocolate), traditional non-printable food materials and alternative ingredients. In printing tests for traditional food materials, these have been evaluated for their viscosity, consistency and solidification properties. According to a large number of tests carried out, the most successful printing material was pasta dough. Foods, such as rice, meat, fruit and vegetables, are not printable by their nature. To allow its extrusion capacity, the addition of hydrocolloids in these solid materials has been used in many culinary fields. Commercial and self-developed food printing platforms have been used to print and actually manufacture food products. A typical printing platform consists of a stage of X-Y-Z axes, dosing and sintering units and a user interface. There are several different methods and technologies for 3D printing: selective laser sintering and hot air, extrusion of heat-melted material or casting of the deposition, extrusion at room temperature, jet printing, and inkjet printing. Most of these processes already involve the deposition or melting of materials in a desired form, typically melting and solidifying the material used. With a computer controlled feeding system, such platforms can manipulate food manufacturing in real time. The type and properties of materials and product that have to be manufactured determine the appropriate type of 3D printing technology. The technologies are grouped by the type of material used: dust, semi-solid, liquid, or cellular structures. The systems based on crops have been applied for the bio-printing of meat. Both the laser and hot air methods can be used in a sintering source to melt the powder particles and form a solid layer. This method is only suitable for materials with sugar and fat base with a relatively low melting point. In the extrusion of heat-melted material, polymers, melted semi-solid foodstuffs are extruded from a movable head, solidified almost immediately after extrusion, and welded to the previous layers of the product. The extrusion method with hot temperature has been applied to create personalized 3D chocolate products. Extrusion at room temperature has been used for some printable native materials such as cheese, bitumen and humus. In a jet feed, each powder layer is evenly distributed through the manufacturing platform, and a binder liquid is sprayed to bind two consecutive layers of powder. Prior to manufacture, a water spray layer is sprayed to stabilize the powder material and to minimize disturbances caused by the dispersion of the binder. Using sugar and different flavor binders, jet printing has been used to make structurally complex cakes for special events. Inkjet printing deposits a sequence of edible ink droplets from a syringe-type print head on different product surfaces upon request. This type of printing has been used to decorate cookies and cakes, to make confectionery products or to fill surfaces. Jet printing is easily automated, suitable for mass production, offers customization possibilities and can be integrated into existing production lines. The disadvantages are short printing distances (<1 cm) and ink compatibility problems, since theoretically each food product would require a specific ink to have good print quality and ink adhesion. The bio impression had originally been applied to build tissue and are not a platform based on biological material. This technique is based on the precise deposition of layer by layer of biological material and cultures of living cells. Droplets of freshly prepared multicellular aggregates (bio ink films) are deposited by means of an ink-jet nozzle in a compatible support structure. The final object is transferred to a bioreactor with the special purpose for maintenance and maturation. The "flesh" printed in this way could address the needs and find acceptance within the vegetarian community. -Future needs- Potential uses of 3D printed foods can be considered at three levels: food produced for the consumer, small-scale food production (shops, restaurants, bakeries), and food production on an industrial scale. Advances in 3D printing technologies can significantly change and improve the way food products are manufactured and produced. Any object can be scanned or designed with the help of a computer and design software, and then "sliced" into delayed layers, which can then be printed to form the product in three dimensions. Substantial efforts have already been made to process suitable materials for printing and improving their thermal stability for further processing. Therefore, recipes used in food printing will have to be slightly different from traditional recipes. Even ingredients that contain well-known material properties need to be adapted for each printing application. Also, food safety concerns have greatly limited the application of technologies involving laser beams, electron beam, and unsafe food additives in food printing. Certified printers for food printing and which can easily be cleaned will need to be developed. In 3D food printing, one of the questions that arise is whether it is safe. The security, according to the experts, depends on the device that is used. This must be specific for food, therefore, it should be easy to clean. If not, the risk of contamination by bacteria is high. Like other production systems, one of the problems that appears is the accumulation of bacteria in the system. It is considered that even the best designed printers can have small spaces where the food can come to agglutinate and, therefore, bacteria can develop. Cleaning is essential in this aspect, since it will depend on it so as to avoid any formation of food residues. In addition, the ingredients that are used must have a consistency that allows them to be eliminated in their entirety by the system. Another limiting factor in the adoption of 3D printing as an industrial food processing method is the speed of the process. 3D printing as a whole is a slow set of technology, which often require hours to produce large shapes. Among many other aspects, the development of the combination of food experience with new printing technologies is crucial for the ability to print on food or print food on an industrial scale. Bibliographic references: - Sun, J. et al. 2015. An overview of 3D printing technologies for food fabrication. Food Bioprocess Technol., (2015) 8:1605-1615. - Godol, F.C., Prakash, S., Bhandari, B.R. 3D printing technologies applied for food design: Status and prospects. Journal of Food Engineering (2016) 179: 44-54

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  How the beverage industry can turn future challenges into NEW OPPORTUNITIES

  Market information highlights the importance of forming future partnerships to present innovative packaged product solutions that go beyond what was expected and meet the changing demands of a mobile society. -Markus Boehm * Chief Market Officer of SIG, linkedin.com/in/markus-boehm-aa138* As part of the companies' value propositions, it is proposed to promote innovation and product differentiation in the beverage industry, forging solid relationships and partnerships with beverage manufacturers that meet the changing needs of future generations. Currently, those driving the significant change in the food and beverage sector are the millennials. The three main factors driving the mobility trend are acceleration, digitalization and the increasing urbanization. The UN predicts that more than 66% of the world's population will reside in urban areas by 2050. Millennials are the first to live in a mobile world and grow up with mobile phones, social networks and the Internet. The result of this is that they have instant information, high demands, they cling to their opinions and are used to living in an accelerated environment. The low cost is not enough for this technologically advanced and powerful group, which also expects to have convenient and healthy snack options at the same time, since they travel a lot and work on the go. For many, taking an on-the-go snack has replaced meal times. In a recent global study conducted by the market research company Nielsen, 45% of young people said they replaced breakfast, lunch and dinner by smaller snacks. The millennials’ busy lifestyle leaves little time for the preparation of meals, while they still expect to have healthy, nutritious and exceptional alternatives. In this digital age, an on-the-go breakfast is preferred; millennials spend more time checking mail and social networks early in the morning rather than preparing food. In the European Union alone, convenience stores have grown 5.3% since 2013, mainly because they live more in cities and demand snacks. For millennials the world is a smaller place thanks to the best connections and global infrastructures when traveling. They are more open to adopting different cultures and flavors, and now cities around the world offer international cuisine; 52% of millennials say that their culinary taste has changed thanks to the interaction with other cultures. Also, they are more concerned about health because they are more aware of intolerances and food allergies, and diet-related diseases, such as diabetes, which creates new opportunities, for example, for the growth of the "Free" market. -A lifestyle with changing needs- Given this lifestyle with changing needs, beverage and food manufacturers must consider options that not only focus on safety and freshness, but also on the environment and ethics, design, interactivity and innovative benefits that respond to mobile lifestyles. Millennials have a greater social conscience and are firm in their beliefs, going to the forums of social networks and the Internet to openly express their opinions. The industry [1] highlights the four key requirements that manufacturers should consider when making decisions about new products and packaging to help maximize future commercial benefits in a mobile society. ✔Container size As the healthy on-the-go snack continues to grow, so does the increased demand for smaller formats for individual use. The market for container sizes of less than 200 ml will grow 18% in total from 2017 to 2021. According to the Mintel market research, the number of on-the-go global food and beverage launches increased 54% between 2011 and 2016. "The preferences of consumers’ snacks vary by region. While sweets are very popular in Central and Southern Africa and in Europe, Americans prefer salty snacks; South Americans prefer cookies, and consumers in the Asia-Pacific Region opt for small, cold snacks." ✔Product concepts and opportunities Conscientious consumers look for the right product for the right occasion by driving innovation in their search for bolder tastes and experiences. There is a great demand for new product concepts that provide a selection of flavors and nutritious ingredients, for example, chia seeds, fruit pieces and cereals ✔Flexibility Consumers want packaging that adapts to their increasingly mobile lifestyle, which comfortably fit in the bag and in the cup holder of the car, and which are easy to open and consume, for example, with zippers. For brands it is important to adapt the products to these consumer needs. ✔Transparency The tastes and innovative preferences of the consumer mean more products originating from all over the world. The ethical consumer of today worries about the origin of the ingredients and invests time to investigate more before making a purchase decision; For example, an ethical supply of products, such as avocados, is expected while the demand is growing. Analysts predict that the global market for organic snacks will grow 18% CAGR (compound annual growth rate) during the period 2017-2021. Campaigns on packaging and QR codes can be used to track this information and help create a closer relationship with the brand, resulting in greater fidelity. Research has shown that 49% of millennials remain loyal to a brand that communicates transparency. An exhaustive market analysis and a consumer-centered perspective within the global mobility trend provide greater understanding of what is expected from future packaging solutions. Currently, there are innovative packaging [2] designed to adapt perfectly to the lifestyle of the modern consumer: anywhere and anytime. The attractive appearance of the container with its curved and modern shape provides a product differentiation on the shelves, As consumers adopt the habit of eating and drinking mobile, it is essential that the food and beverage industry evolve with them. This means that the packaging not only guarantees great quality and safety, but also stands out at the point of sale, informing and providing a sensory experience to consumers. To remain viable, innovative products and packaging have to be developed to suit a mobile lifestyle. For them, brands need a partner who fully understands the industry and its changing needs in order to offer packaging solutions that simultaneously attract and satisfy future generations. [1] Refer to the last White paper of SIG Combibloc. [2] Refer to the Combismile container of SIG Combibloc.

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  PROPAK VIETNAM 2019

  UNCLOCKING THE OPPORTUNITIES AND POTENIATION FOR PROCESSING AND PACKAGING INDUSTRY IN VIETNAM The 14th edition of ProPak Vietnam – The largest and most international processing and packaging exhibition in Vietnam will return from 19th – 21st March 2019 at Saigon Exhibition & Convention Center (SECC) with a strong line-up of products, a plenty of seminars and marginal activities. ProPak Vietnam 2019 – Bigger and better year by year Across the total exhibition area expends up to 10.000 square meters, ProPak Vietnam 2019 attracts attendance from more than 540 exhibitors from 31 countries and regions – with more than 81% of international businesses. The event keeps receiving enthusiastic cooperation from 8 international pavilions from Taiwan, Germany, Korea, Singapore, Thailand, China and Italy (2) are the countries which have strong points in processing and packaging industry. That is also a strong support for meeting demands about equipment, processing and packaging services, beverages and pharmaceutical in Vietnam. This year’s event promises to showcase a strong line – up of practical products and technologies applied for Vietnamese processing and packaging industry like packaging, bottling technology, brewing – beverage technology, pharmaceutical processing & packaging, printing materials & technology, packaging accessories & machineries, food safety & hygiene technology, quality control and waste management & environmental technology. As an evidence of ProPak Vietnam 2019’s quality and reputation, the event also welcomes back many senior partners such as: Dai Chinh Quang, Fuji Machiney, NPC VINA, My Lan Group, Huynh Long, Phuc Loc, Song Song, Tam Duong, Thien An Loc, Turati, VMS and others. Learning from ProPak Vietnam’s Educational Seminars ProPak Vietnam 2019 will bring a number of seminars from both international and domestic associations such as: Active & Intelligent Packaging Industry Association (AIPAI), The Vietnam Association of Food Science and Technology (VAFOST), Multi Engineering -*Solution Laboratory (MESLAB) and Vietnam Association of Testing Laboratories (VINALAB). In addition, there will be a ProPak Technical Seminar jointly organised with presentations from participating companies. At ProPak Technical Seminar, visitors will have opportunities to take a comprehensive look at this year’s innovative products by amazing presentations of industry experts and leaders. ProPak Vietnam 2018 – A flash back to a successful year ProPak Vietnam 2018 garnered the attention of more than 9,000 trade visitors and 407 exhibitors from 31 countries/ regions, plus a wealth of positive feedback and satisfaction, further reflecting correctly the manufacturing industry in Vietnam. “For future editions of ProPak Vietnam we hope to further expand the scope of the event, to feature stronger printing and converting sectors and to increase the profile of beverage technologies alongside the current product range. So please save the dates next year where we hope to continue to serve your packaging and plastic technology needs” said Mr. BT Tee – General Manager of UBM VES, organiser of the exhibition ProPak Vietnam 2019. For more information, please visit our website: www.propakvietnam.com

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  Challenges in the machinery for THE E+E INDUSTRY

  By taking advantage of the new digital strategies provided by technology, the main food and beverage companies have managed to improve the uptime and performance of their processes. * Madia Perrero* * Content Editor at Énfasis Packaging.* According to the latest data from the research agency LNS Research, two of the three main strategic objectives for food and beverage companies are to ensure constant quality and the increase in the production capacities to meet the growing demand. On the other hand, limited budgets for capital expenditures mean that these objectives are ideally meeting the existing equipment. Operating under these limitations, it is critical that brands use the tools at their disposal to optimize the availability of assets in order to boost the maximum production and to maintain the quality. -Trends in technology for A&B- One of the most important trends we have seen in food and beverages is an increasing demand for end-to-end traceability, and there is no indication that this trend is slowing down. The consumers nowadays wish to have a better clarity about the origin of their food, and where it has been at each step of the trip. They want to know which farm was delivered with what kind of raw material, which plant processed it, and how the finished product were brought to the supermarket. A continuous demand for clean food is expected, this means more variations in the products and in the containers, which will surely affect the existing equipment, systems and manufacturing processes. Brands must improve their manufacturing agility with tools, such as the digital administration of recipes, and the integration of the supply chain to keep up with the consumers’ changing demand. Digital transformation and end-to-end integration of the supply chain allow for a comprehensive traceability that consumers, retailers and regulators wish for. Cloud solutions are becoming more frequent in manufacturing operations. New security standards, offline performance capabilities, and centralized management visibility can provide a new flexibility and scalability while the total cost of ownership is maintained. This is ideal primarily for manual or semi-automatic operations that require minimal local control, and it is especially effective for plants located in remote locations or geographies, where limited local support staff could mean long delays due to unforeseen equipment downtime or malfunction of the system. A hybrid approach is the most flexible implementation model. -Digital transformation in A+B- Food and beverage manufacturers can take advantage of the Industrial Internet of Things (IIoT) to move from a reactive to a proactive maintenance model. This change can have a dramatic impact on the profitability, allowing (by allowing) assets to become facilitators of greater profitability rather than simply being a cost center, as detailed in the study: Robotic applications for the packaging industry, by Technavio. The implementation of digital transformation in asset management adds a critical context to industrial macrodata, allowing users to derive actionable insights that can be used to improve the asset performance and reliability. At the most basic level, a data historian provides a detailed view of the time series and the historical data of the assets, which allows a real-time view of the past problems. The next level of maintenance maturity is condition-based monitoring, which allows for a more proactive approach. In the supervision based on the condition, the user establishes the logic based on the rules. Infractions, such as equipment operating hours and limit violations, can automatically trigger work orders. Predictive maintenance is ideal for high-cost mission-critical assets where unscheduled downtime would cause a serious impact on the business. These solutions use advanced analytical techniques, such as advanced pattern recognition and machine learning, to detect any problems before they become operational. Early warning notifications are activated days, weeks or months before any deviations from the reference point appear, allowing the staff to better plan maintenance activities and avoid costly failures. Maintenance capabilities focused on strategic reliability allow a risk-based approach by allowing users to plan and simulate their strategies to determine their long-term impact. This, in the end, helps improve the reliability and repeatability of the maintenance process and facilitates continuous improvement, which enables plant operators to spend less time analyzing data and more time to take action. As with operations, the model-based approach allows the development and adoption of best practices for maintenance throughout the business, improving efficiency in the manufacture of food and beverages. The study highlights that these benefits are more than theoretical: the major food and beverage companies are using these concepts today to improve the reliability of assets and to maximize the efficiency. For example, New Belgium, one of the largest craft brewers in America, needed to increase production using its existing assets. By implementing the digital transformation in all its operations with an MES, the New Belgium staff was able to see detailed information in real time about any unscheduled downtime. As a result, the brewery reduced this time by more than 50%, which increased the overall effectiveness of the equipment (OEE) from 45% to 65% in just over two years. This improvement enables the brewery to expand production from 150,000 to 200,000 boxes per week without additional capital investments. -The main transformations contributed by data reading- Specialists from LNS Research analyze that when studying the impacts of industry 4.0 in the food production chain, one of the factors that always stands out is the traceability of the entire process. That is, the possibility of monitoring, recording the conditions of production, transportation, and conditioning of food; telling the full story of his from the source to the supermarket gondola. Measures to implement the concepts of industry 4.0  Production automation.  Interoperability of all sensors and systems in an industrial environment.  Process virtualization.  Adaptation and production in real time.  Modular systems of equipment and production lines.  Decentralized production processes. This means that new technologies for reading data in Industry 4.0 will allow to obtain and monitor all the information in a much more accessible and fast way. The advantage of reading data is enormous. As they permeate the entire production chain, these technologies allow an improvement of the food quality, avoiding waste with transportation and storage, it is contracted, and bottlenecks are identified throughout the process. Therefore, there is a more effective control of all the variables that now cause food loss. Industry 4.0 also makes it possible to carry out the planning and programming of the production as a whole. For example, it is possible to use the Cloud to combine data from the brand with those of suppliers and customers in real time. Thus, everyone can collaborate to generate more assertive results that meet market demands. The data allows a much greater understanding of the needs and tastes of consumers. By means of a good crossing of this information, it is possible to identify patterns, to accompany the levels of customer satisfaction, and to offer increasingly personalized products. -Importance of smart packaging- New technologies help to avoid waste in companies, because they facilitate the handling of products and reduce problems related to packaging and food preservation, the Technavio study points out. Smart packaging will act directly in the conservation of food with the emission of protective substances or devices for the absorption of others that accelerate the degradation of a perishable product. With these containers, it is possible to better face the problems of proper food preservation, since they enable better logistics in relation to it, and facilitate the entire process of the distribution of food and beverages. The use of the 3D printer in the production of small batches of an exclusive production facilitates the manufacture of customized packaging with lightness and design. Using new technologies allows to identify the conditions of the packaged product without the need to open it. Smart packaging acts in the monitoring of the content showing and regulating the temperature and humidity conditions. It becomes the key that contains the memory of the final product. The implementation of Industry 4.0 allows for significant saving by way of having a product, which will contribute to the improvement of various aspects related to the food industry, from the packaging process to the distribution and delivery of the product to the final consumer. The greatest impact for the industry is related to the reduction of costs, taking into account that the sensors of the containers are produced with low-cost materials and provide great benefits, such as reducing the waste of the product.