Smaller, safer and renewable packaging to take center stage at interpack 2017

Improved barrier and MAP functionality innovations will be on display at the Düsseldorf, Germany expo.

Choosing from such a vast array of products is not easy. Brands and noticeably packaged goods are popular with consumers. Photo courtesy of Bosch.
Choosing from such a vast array of products is not easy. Brands and noticeably packaged goods are popular with consumers. Photo courtesy of Bosch.

With the interpack 2017 trade fair in Düsseldorf, Germany fast approaching, attendees will be anxious to see the range of packaging innovations for confectionery and bakery products on display at the show. ProFood World recently caught up with Vera Fritsche, advisor international trade rairs, markets and economy at the VDMA Food Processing and Packaging Machinery Association, and head of admission committee interpack 2017 (VDMA is conceptual sponsor of interpack 2017), to find out what trends she expects to see at this year’s exhibition.

Small packages keep consumers healthy

In the U.S., Europe, and many other countries there is an ongoing debate regarding the negative effects of sugar in food and beverage, explains Fritsche. In response, manufacturers of confectionery, cookies, snacks, etc. are increasingly offering products in single-serve packages. “These guarantee that the customer is getting the proper amount (serving) of the product and that he or she can consume it easily at any time. To make snacks ready for on-the-go consumption, more and more food producers are offering their products in small and smallest packages.”

Active packaging for improved food safety

Modern packaging materials actively intervene in the physical-biological-chemical processes, regulating the moisture in packaging, absorbing oxygen, carbon dioxide or ethylene, and extending the shelf life and quality of food. “Above all, they are biochemically active and therefore combat the spread of microbial germs,” she says.

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