Giving sustainability a luxurious look
Luxury and sustainability can go hand in hand, explains Graeme Riddell, commercial director, Pusterla Pollards
UNLIKE many of the wealthy celebrities and influencers who post...
Tackling food waste woes on the factory floor
By Charlie Graham, European sales manager, Sparc Systems
AN estimated 1.3 billion tons of food is wasted globally each year – causing immense financial, ethical...
How e-commerce stores can cut back on packaging waste
James Barber, chief operating officer at Zendbox, explains how e-commerce stores can work towards becoming more sustainable by reducing their packaging waste
By 2023, the...
Boom time for pet food packaging innovation
A rise in pet ownership has pet food brands wagging their tails. Here, Howard Wright, executive creative & strategy director, UK, IE & Australia,...
Pizza packaging you knead to know about
By Daniel Schwitzer, director of communications & sustainability at amipak
As one of the most popular and recognisable dishes worldwide, most of us can name...
10 steps to changing supplier in an ever-changing world
Rising supply chain costs in FMCG, driven by Brexit and Covid-19, have led many businesses to scour their pre- and post-production supply chains to identify where savings can be made.
Intelligent energy management: your key towards sustainable manufacturing
By Sam Tilley, regional general manager (UK, Ireland & Nordics), OMRON
Whether working in automotive or logistics, fast-moving consumer goods (FMCG) or food and drink,...
Why glass is still a clear winner
By Charlotte Taylor, marketing manager at glass manufacturer Beatson Clark
DESPITE competition from other materials, glass continues to hold its own as the premium packaging...
Small packs on fast flow wrapping lines: how to comply with weighing legislations
In modern food manufacturing, where speed and precision intertwine, those manufacturers navigating horizontal flow wrapping lines encounter a distinct set of challenges. As production...
Takeaway packs that do more than curry favour
By Daniel Schwitzer, director of communications & sustainability, amipak
WE’VE all ordered our favourite cuisine from a local restaurant but found it cold when it...
