Article Abstract:
Dairy products use differed packaging processes in order to guarantee freshness and the product's taste and flavour. Although sous vide thermoforming is widely spread for packaging hard cheese, gas is replaced by a pasteurised brine for other cheeses such as mozzarella. Polypropylene preformed pots are in fashion for fermented products, such as yogurt, fresh cream. Brushing with nitrogen is done, particularly for packaging desserts. Although this process offers greater bacteriological safety for the product, its cost is considered to be too high to be used systematically for all products. Packaging desserts, particularly thermised desserts, is often done cold in ultra-clean machines, or they are measured, filled, and the lid is put on hot and then they are chilled suddenly which provides a sort of auto-pasteurisation.
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Article Abstract:
In order to meet consumers needs for packaging - practicality, performance, pleasant to handle, inexpensive - innovation must now combine ergonomics and low production costs. There are now four trends in packaging innovation: individually products which people can take with them; products which have several functions; packaging which can be resealed (resealable trays, no drip closable pour spouts, resealable zip closing; and safety - packaging which increasingly has tamper-proof and theft proof packaging systems. The private labels are also sharing in this innovation trend; their packaging is just as good as that major brands.
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Article Abstract:
Senoble, in collaboration with the Y SA packaging agency, has revised the presentation of its Fondant line. Now the two pots are piled one on top of the other in the pack - before they were one beside the other. The product has gained visibility, and Senoble may put a new product next to it on the shelf.
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