International Paper celebrates 20 years of providing ClimaShield recyclable, water-resistant packaging for the poultry industry
International Paper provides solutions for every product and the company begins a year-long celebration at the International Production & Processing Expo (IPPE) for 20 years of innovation and sustainability with ClimaShield® recyclable water-resistant packaging.
“ClimaShield recyclable corrugated packaging provides superior cold-storage performance that is unsurpassed in food safety, sustainability, and cost-effectiveness,” said Ron Wise, IP’s vice president, Commercial & National Accounts. “International Paper is proud of our long-standing, unwavering commitment to the protein industry and our unrelenting quest to deliver innovative packaging solutions for IP customers.”
As a pioneer in the development of recyclable water-resistant corrugated packaging for the protein industry, International Paper provides solutions for every product using existing processes and packaging systems for all meat applications. In fact, IP has produced and sold more than 2 billion recyclable water-resistant corrugated boxes that are packed, shipped, and recycled across the U.S.
According to the Corrugated Packaging Alliance (CPA), recyclable alternative coatings for corrugated packaging have surpassed traditional wax coatings, which are used as moisture barriers to preserve box performance while holding wet or iced protein products such as meats, poultry and seafood, as well as, fresh fruits and vegetables. ClimaShield recyclable corrugated packaging uses proprietary coating technology that allows for easy recycling via existing Old Corrugated Container (OCC) recovery system.
International Paper is the largest supplier of recyclable water-resistant corrugated packaging since introducing ClimaShield’s advanced technology in 1996. "For products that are recycled and therefore single use, there is no need to wash used packaging and thus minimal concerns of returning harmful bacteria to the distribution system,” according to Dr. Steven Ricke of the University of Arkansas’ Department of Food Science.
For more information, visit internationalpaper.com.