The whole idea of ovenable products seems to make so much sense.

In the complex landscape of meat packaging trends, two drivers that have long-term “legs” stand out as much in this segment as they do most packaged product categories: sustainability and convenience.

Julie Ackerman, PMMI senior director PR and Communications, offers a preview of the valuable features available to attendees at PACK EXPO in Chicago later this month.

Bill Gill, assistant vice president, Environmental Affairs, Smithfield Foods, discusses how manufacturers can reduce energy usage and material waste to reduce carbon footprint and cut costs.

“Sustainability is a throw-around word.” An experienced product developer told me this recently.

Allied Development Corp., of Burnsville, Minn., recently released its newest study on microwaveable packaging, titled “U.S. Microwaveable Packaging 2012-2016.”

PMMI’s Jorge Izquierdo analyzes the status, challenges and potential pitfalls and solutions around getting machinery on the same processing line to communicate with one another.

When hasn’t the cost of packaging materials been a primary concern to protein processors? Always has, always will be.

Casings and nettings are available today in more sizes, colors and shapes than ever before, which is a good thing for consumers and processors alike.

Hormel Foods Corp. announced the release of its 2011 Hormel Foods Corporate Responsibility Report, available online at www.hormelfoods.com/csr.