Packaging

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Latest FastBack equipment launches at PACK EXPO.

A panel of chefs and other culinary professionals from across the U.S. share their thoughts on finding inspiration for new menu ideas.

Eighth edition of the NMCS reveals growth for case-ready and sustainable packaging.

Rosann Bagin fills new role at SOMIC Packaging.

The event’s various forums and exhibits offer protein industry companies access to product and processing innovations. 

The facility allows customers to test machines and train employees.

Consumers approach the purchase of meat, poultry, or seafood products with many concerns – freshness, shelf life, inflation-impacted prices, food waste, plastic waste, consumption of non-renewable resources, recyclability, product traceability, and the need for convenient meal prep in their often-hectic days. 

Meat-based meals gain popularity at breakfast.

Research suggests conventional dry-aging improves the palatability of cull-cow beef.

Reclosable packs improve product shelf-life and help assure consumers that the brand’s packaging can be trusted for continued use.