food Marketing - Technology 2/2024

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Packaging pany became the first ever worldwide user of FlatSkin® for dairy products. The machine was delivered in December 2022 with production already starting in January 2023. João Santiago remembers: “Just four months later, we had to contact Pablo Kerner at EMO. Our products in the new packaging were so successfully received by retailers that we needed to quickly double capacity. Already in May, we placed an order to switch to a SEALPAC A6 traysealer with higher capacity. This machine was delivered in October.” The traysealer now packages three selections of traditional, regional cheese products. Each selection consists of three different types of cheese in quantities of 100g, which are carefully placed on the cardboard carrier and reliably sealed by the SEALPAC A6 traysealer using the FlatSkin® process. Queijos Santiago started with two selections of round cheeses, but now also uses FlatSkin® for a selection of cheese wedges. João Santiago likes the sustainable impact of the new packs: “Due to the tight skin film, it even seems as if there is no plastic around the product at all!” The lifting system of the A6 traysealer is servo driven, which ensures particularly smooth production runs and a consistently high output. In addition, the traysealer is particularly low wear, because it is operated completely without lubrication. This ensures low service and maintenance costs at Queijos Santiago. In addition, the SEALPAC A6 traysealer is characterized by a particularly efficient use of energy. It is currently used at Queijos Santiago to produce FlatSkin® packaging, but offers the possibility to add other applications in the future. João Santiago: “We are considering adding a new tool for a whole new range of snack products.” João Santiago is highly satisfied with the new solution for his top-quality range of Portuguese cheese specialties. “Our brand image stems from our premium products that require a long maturation period and are treated with particular care by us, but we also emphasize this with the packaging that we selected. The special FlatSkin® solution preserves the aroma and sensory properties of the cheese, hence extending its shelf life. In addition, the packaging is a true eye-catcher. We designed the product carriers of the current cheese selections with typical Portuguese tile prints, which have attracted a lot of attention at retail. We also use the fully printable cardboard carriers for The SEALPAC A6 traysealer produces striking FlatSkin® packs based on product carriers with typical Portuguese tile prints detailed product information about our cheese specialties.” Queijos Santiago supports its sales with eye-catching displays and tastings at retail, as well as the use of influencers on social media. The company is extremely optimistic that it will be able to further boost the export business by means of these FlatSkin® products. They are currently not only available at leading food retailers, but are also sold at all Portuguese airports. Safe and attractive packaging has therefore become a popular souvenir from Portugal, which helps grow the cheese manufacturer’s business. After launching the FlatSkin® products, Queijos Santiago has seen an increase in turnover every month. In the festive December period of 2023, sales figures even went up by an impressive 20 percent compared to the previous month. João Santiago concludes: “It has exceeded even our most optimistic expectations!” fmt For more information: www.sealpacinternational.com 36 food Marketing & Technology • April 2024
Events New White Paper Examines How Processing Technology Can Improve Food Sustainability and Nutrition by Dennis Van Milligen Despite ensuring families were fed during the pandemic‘s most difficult moments, processed foods are often portrayed as a villain in the vast global food picture. Yet, food processing has enabled delivery of more nutritious and safe food than at any time in human history and food processing helps preserve food and extend shelf life, helping reduce food waste. And while many may prefer to focus on the ongoing debate over ultraprocessed foods, a lack of understanding of food processing and why it is so important to addressing global food and nutrition security demands equal attention, as noted in the new white paper from the Institute of Food Technologists (IFT). The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, has released a white paper that examines how existing and novel processing technologies could help improve global food and nutrition security. This applies equally to pet food as well as human nutrition, since the pet population is growing even faster. Sustainable Production of Nutritious Foods Through Processing Technology explores how existing and novel processing technologies can improve global food and nutrition security while touching upon the difference between food processing and food formulation; how food processing technologies, such as fermentation, can improve nutrient bioavailability and supplement plantbased diets; as well as why up-to-date and aligned regulations must be considered to accelerate the creation and adoption of sustainable food processing technologies. Food Science and Technology Solutions to Improve Food and Nutrition Security: Sustainable Production of Nutritious Foods Through Processing Technology is the result of a virtual roundtable discussion organized by IFT’s Food & Nutrition Security Steering Committee (FNS- SC) that focused on utilizing existing and novel processing technologies to help better preserve nutritional quality. IFT’s Food and Nutrition Security Steering Committee (FNSSC), formed in 2021, previously organized a roundtable on the biggest food loss and waste challenges, resulting in the recent release of a white paper. “With the global population expected to reach nearly 10 billion by 2050, the demand for safe, nutritious, and accessible food will only continue to increase, as will the need to conserve natural resources. Processing technology can help bridge the gap between these two necessities,” said IFT Chief Science and Technology Officer Bryan Hitchcock. “This white paper highlights the important role of food processing and identifies opportunities for scaling processing technologies to improve nutrition quality.” Some of the challenges outlined in the white paper that the global food community must address to maximize the benefits of processing technology include a lack of up-to-date and aligned regulations, limited public-private funding support, unoptimized technology, and inaccurate consumer knowledge about food processing. “Sustainable processing technologies that can be used both long-term and in emergency relief situations are especially valuable in developing countries where the need for adequate nutrition and safe food are persistent concerns,” added Anna Rosales, IFT’s Senior Director of Government Affairs and Nutrition and moderator of the virtual roundtable discussion. About Institute of Food Technologists The Institute of Food Technologists (IFT) is a global organization of approximately 12,000 individual members from more than 100 countries committed to advancing the science of food. Since 1939, IFT has brought together the brightest minds in food science, technology and related professions from academia, government, and industry to solve the world’s greatest food challenges. IFT works to ensure that its members have the resources they need to learn, grow, and advance the science of food as the population and the world evolve. IFT believes that science is essential to ensuring a global food supply that is sustainable, safe, nutritious, and accessible to all. The next IFT FIRST Food Expo will take place in Chicago, 14-17 July 2024. Dr. Harnisch Publications will be at Booth S 2381 fmt The Author Dennis Van Milligen, Director, Public and Media Relations, Institute of Food Technologists (IFT), Chicago Illinois, USA For more information: www.ift.org food Marketing & Technology • April 2024 37
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