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7 new packaging items are available!

Jul

Published on : 15/07/2021

Reusable functional secondary packaging: a solution for reducing single-use primary packaging

Reusable functional secondary packaging: a solution for the reduction of single-use primary packaging!

Various elements of the context call for anticipating a drastic evolution of secondary packaging technologies in the years to come...

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Packaging, environmental impact and food waste: the Mypack project proposes to popularize the complexity of the subject

The CTCPA is a partner of the European project Mypack, which aims to provide the general public with simple and popularized data on the environmental impacts associated with packaging and food waste.

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Packaging reusability, an issue to be clarified

The reuse and remanufacturing of packaging have common specifications: materials and objects must withstand different cycles of use likely to involve successions and combinations of thermal and mechanical stresses, contact with products (contents) and detergents, and even physical treatments (cleaning and disinfection operations).

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Alimentarity of materials based on plant ingredients | point to date

The environmental impact of packaging is linked to the management of its end-of-life, to its positive effect on the limitation of food waste, and to its intrinsic impact, i.e. all the impacts associated with the use of primary resources and their transformation. To limit the intrinsic impact of packaging, it is possible to use resources of renewable origin which contribute to limit the use of fossil resources.

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Self-preservation of food products: a concept requiring the adaptability of the permeability properties of packaging

When the behavior of the product over time varies little, the various gas exchange phenomena quickly reach a stationary state that generates a quasi constant composition of gas mixture in the packaging. To improve the preservation characteristics of a food product, it is then possible to look for the packaging whose permeability properties will contribute to generate spontaneously an optimal gas composition for the preservation of the product.

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Reconciling functionality and recyclability of flexible packaging and lamination

The AGEC law and the 3R decree set ambitious targets for the establishment of recycling routes and channels.

While improving the recyclability of rigid packaging, which is often made of a single material, does not pose any critical problems, a much greater effort will have to be made in the area of flexible packaging.

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3Rs: the final version of the decree emphasizes the search for alternative solutions with less environmental impact

3R the final version of the decree emphasizes the search for alternatives with less environmental impact.

Following our article that preceded the final publication of the 3R decree, it has been published in its final form with modifications that are worth noting.

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Diversifying on-farm activities: the CTCPA supports EARL KANDEL

The CTCPA helped EARL KANDEL diversify its on-farm business by launching a canning factory.

Apr

FSSC 22000 v6 & Food waste: preparing for certification audits

Since April 1, 2024, FSSC 22000 certification audits must be carried out in accordance with version 6.

Apr

Hygienic design of equipment in the food industry: how to meet the requirements of quality standards?

To meet these requirements, the CTCPA is offering a distance learning course on June 4 and 5 to help you identify hygienic design criteria for equipment, and carry out a risk assessment based on the equipment involved.

Artisan canners

Apr

Diversifying on-farm activities: the CTCPA supports EARL KANDEL

Published at 09:29

The CTCPA helped EARL KANDEL diversify its on-farm business by launching a canning factory.

Training

Apr

FSSC 22000 v6 & Food waste: preparing for certification audits

Posted at 09:38

Since April 1, 2024, FSSC 22000 certification audits must be carried out in accordance with version 6.

Preservation of product quality and food safety

Apr

Hygienic design of equipment in the food industry: how to meet the requirements of quality standards?

Published at 09:14