Discover your next big idea at PACK EXPO Las Vegas this September
Experience a breakthrough in packaging & processing and transform your business with solutions from 2,300 suppliers spanning all industries.
REGISTER NOW & SAVE

Improving product throughput and shelf life

Cannoli manufacturer reaps sweet rewards by installing horizontal flowwrapping and bag-sealing equipment to replace manual operations.

PROTECTIVE PACKAGING. The servo-driven wrapper (above) surrounds each 6-count cannoli shell tray with extrusion-laminated COPP f
PROTECTIVE PACKAGING. The servo-driven wrapper (above) surrounds each 6-count cannoli shell tray with extrusion-laminated COPP f

Major wholesale Italian pastry supplier Vaccaro's Desserts, Silver Spring, MD, produces cannoli shells and cannoli fillings, as well as tiramisu and a range of other Italian pastries, for distribution to restaurant operations in 17 states throughout the United States.

The company delivers its cannoli products to restaurant distributors in two parts—the cannoli shells in one package, and the cannoli fillings in another package. This delivery system enables the restaurants to prepare cannoli fresh for their clientele. When demand for the cannoli products began escalating, Vaccaro's Desserts decided that it was time to reassess its manual and semi-automatic cannoli shell and cannoli cream packaging operations.

Old school way

The previous manual packaging procedure required an operator to hand-stack unwrapped trays of cannoli shells into cardboard boxes, with only a layer of coated chipboard dividing the trays. This open-packaging approach exposed the shells to air, moisture, and other potentially product-degrading elements that could impede product quality, flavor, and freshness during long-distance shipments.

The previous packaging procedure for the cannoli cream fillings involved manual pressure-tube-feeding of the cream into a bag, and then manual application of the heat bar to seal the bag. The operator then had to wait for a light or audio indicator from the heat sealer before releasing the heat bar. Says Vaccaro's Desserts president Nick Vaccaro, “This process was a bottleneck to the rest of the line, and it required an experienced operator.”

In addition, quality assurance checks were absolutely essential to ensuring that the bags were properly sealed.

New school

Conveying Innovations Report
Editors report on distinguishing characteristics that define each new product and collected video demonstrating the equipment or materials as displayed at the show. This topical report, winnowed from nearly 300 PACK EXPO collective booth visits, represents a categorized, organized account of individual items that were selected based on whether they were deemed to be both new, and truly innovative, based on decades of combined editorial experience in experiencing and evaluating PACK EXPO products.
Take me there
Conveying Innovations Report
Annual Outlook Report: Sustainability
The road ahead for CPGs in 2025 and beyond—<i>Packaging World</i> editors review key findings from a survey of 88 brand owners, CPG, and FMCG readers.
Download Now
Annual Outlook Report: Sustainability