Food Marketing & Technology 1/2022

Vol. 36 • 31377
ISSN 0932-2744
Cover: New Thermoformers
for Dutch Veal Producer
A Roadmap to
Sustainable Ingredients
Vacuum Technology in
Freeze Drying
1/22
Sustainable and
Flexible Labelling
Cover: Sealpac
The Dutch veal producer, Ekro
decided to invest in four SEALPAC
thermoformers for packaging the
high-quality fresh products in various
weights and sizes, including
entrecote, fillet, escalope, rib-eye
and steak. The packaging primarily
has a protective function, so that a
flexible film is sufficient and sustainable.
By using vacuum technology,
an optimal shelf life is achieved.
Our Cover Story starts on page 6.
Key No. 102203
Ingredients: Natural flavored oil
Infuso is a natural, flavored oil that is set to make snack
production a whole lot easier and help food manufacturers
in their quest for an outstanding snacking experience. It‘s
brilliant in its simplicity and delivers intense, bold flavors and
multi flavored profiles for any savory snack. We talked to the
CEO of the company. Find out more on page 10
Processing: Freeze drying fruits
There are several ways to extend the shelf life of food. Freeze
drying is a modern extension of traditional drying methods
to protect food from spoilage for longer. This process is only
made possible by modern vacuum technology because freeze
drying food takes place under vacuum. Check out the story
on page 26
Packaging: Sustainable labelling
Food and beverage industry players are particularly concerned
about the costs of materials and are keen to optimize
their investment while increasing brand recognition. One of
the leading manufacturers in the market shares their expertise
to meet all labelling needs. See page 32
Key No. 102158
food Marketing & Technology • February 2016