One of the showstoppers at this year's annual Food Marketing Institute show in Chicago was the booth of Carnival Brand-Seafood Co. The Overland Park, KS, firm displayed a wide variety of frozen fish packaged in convenient cook-in bags that let consumers microwave frozen fish and serve it in about five minutes.
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"What's 'moo' and improved?" asks Upstate Farms Cooperative. Its new Holstein-cow graphics, of course. The Leroy, NY-based dairy coop is using colorful spotted graphics and a "Taste Upstate Freshness" tagline to market 49 SKUs of new and existing milk and cream offerings sold in the refrigerated case.
"We thought for a while that [sports caps] would be a fad, but now I think they're here to stay." So says Mountain Valley Springs president Tom Mitchell in explaining his company's move to push-pull sports caps on 0.5-L and 1-L bottles of water.
FDA's Office of Device Evaluation is holding a public meeting in September to discuss medical device labeling and the agency's proposed labeling information summaries (tentatively called "essential prescribing information" [EPI]).
This year, Canandaigua Wine Co., Canandaigua, NY, began shipping its Almaden® wines in 50 SKUs with clear pressure-sensitive labels that provide a distinctive appearance against the clear glass bottles.
General demand for paperboard is likely to rise faster in developing Far Eastern and Latin American countries than in the U.S., according to projections made by International Paper (Memphis, TN) at Direction 98.
The Food Safety and Inspection Service (FSIS) has published a proposed rule that would require the ingredient labeling of natural or collagen casings used in sausages, hot dogs and other meat products when they are derived from a species that is different from that of the encased product.
Coinciding with the release of the popular movie "The Lost World: Jurassic Park(TM)", Minneapolis-based General Mills introduced Jurassic Park Crunch cereal in an 111/4-oz carton and a 301/2-oz twin-pack size.
For decades the beef industry has complained that USDA regulations give poultry a competitive edge, since current regulations allow poultry to take in as much as 8% water during the chilling process without any mention of additional water on the label.