The award-winning packs were created for Bornholms

'Belt and braces' barrier extends shelf-life on plastics

By Paul Gander

The possibility of doubling up oxygen barrier in in-mould labels with the same barrier in the pot itself has enabled a Scandinavian seafood firm to move from metal packaging to ambient plastics, with a current shelf-life of two years potentially extendable...

Smoking hot hygiene for artisan cured meats firm

Smoking hot hygiene for artisan cured meats firm

Artisan smokehouse Capreolus Fine Foods installed a new maturing room for its cured, air-dried and smoked meats with the aim of avoiding product contamination issues relating to the drying and maturation of its products.

Claranor is studying the potential of pulsed light

Pulsed light potential

By Paul Gander

With equipment companies and beverage fillers eager to eliminate the use of chemical sterilants in cold aseptic and ultraclean filling, many are weighing up the use of pulsed light decontamination.


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