Cold Foods Packaging

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Mann Packing, Salinas, Calif., introduced new seasonal graphics for its 18- and 40-ounce vegetable trays sold in the United States and Canada.

Cincinnati-based AdvancePierre Foods introduced three Better Bakery pretzel melt varieties in a warmer-friendly, hand-wrapped packaging.

Stefano Foods, a Charlotte, N.C.-based division of Smithfield Foods, launched new 22-ounce pizzas in bakeable packaging.

Johnsonville Sausage, LLC, Sheboygan Falls, Wis., is further reducing its environmental impact by switching to polystyrene foam trays used for its fresh sausage products sold in retail stores.

Researchers from the National University of Singapore (NUS) developed an environmentally-friendly food packaging material that is free from chemical additives, by fortifying natural chitosan-based composite film with grapefruit seed extract.

Food + Future coLab, a collaboration between Minneapolis-based Target Corp. and MIT’s Media Lab and global design firm IDEO, Cambridge, Mass., is where a hand-picked team of entrepreneurs gather daily to talk food—specifically, how to create a future of complete transparency in what we eat as well as abundant access to good food.

After 28 years, Amber Foods, Fresno, Calif., updated the packaging for its Fruit Luau brand of fresh cut fruits and fruit salads for foodservice.

The largest and most influential generation in history is demanding innovation that is changing the way brands approach their packaging.