Automatic Tray Forming Machine

http://www.europages.co.uk/DMS-OSMAN-CUBUK-LTD-STI/00000003554475-66253001.htmlhttp://www.europages.co.uk/DMS-OSMAN-CUBUK-LTD-STI/00000003554475-66253001.html

Macchine formatrici per vassoi in cartone ondulato e compatto

Macchine formatrici per vassoi in cartone ondulato e compatto

La produzione attuale comprende macchine formatrici per vassoi in cartone ondulato e compatto, formatori di scatole “americane”, coperchiatrici e macchine automatiche per l’apertura di casssette di plastica a pareti abbattibili, così come una vasta gamma di accessori quali impilatori e linee di trasporto.

Info aziendali:

DMS Osman Cubuk Ltd.Sti. nasce nel 1960 come impresa a conduzione familiare per la produzione imballaggio cacchine.  Macchine automatiche formatrici di plateaux in cartone ondulato ,  scatole di legno macchina cucitura.
www.osmancubuk.com

Erhan Çubuk

The Case for Corrugated

Source* : http://www.paper.org.uk/

www.osmancubuk.com

Packaging Innovations 2016

*Source : http://www.packagingnews.co.uk/

A prestigious line-up of packaging and brand professionals has been unveiled by Packaging Innovations organisers Easyfairs, for the Learnshops programme at the February show.

Keynote speakers include Weetabix, Innocent Drinks, Kraft Heinz, Britvic, Taylors of Harrogate, John Lewis, Wilkos, JML Group, The Body Shop, SABMiller plc and Quorn Foods.

The CPD accredited two-day programme will run throughout the event, which includes Empack and Label&Print, taking place on the 24 & 25 February 2016 at Birmingham’s NEC. It will also feature experts from Quintessential Brands, Little Fingers Organic Baby Food, Sun Branding Solutions, Cambridge Design Partnership and branding agency, Hornall Anderson.

These major players will draw on the very latest thinking, technological trends and real-life examples as they address the top industry concerns faced by many packaging experts.

Gerry Sherwood, event director for Easyfairs’ UK Packaging Portfolio, says: “The Learnshops programme aims to cover the full packaging spectrum, providing visitors with practical and pioneering insight that just might help their business or packaging idea evolve.”

The “skills gap” is unarguably one of the biggest threats to modern day workplaces and one of the most hotly debated topics; to explore this challenge a panel of experts will contest ‘Closing the packaging skills gap’. Clover Abbott, strategic packaging innovation manager at Weetabix and Graham Fox, packaging operations team leader at Innocent Drinks, among many others, will debate how the packaging needs of food and drink retailers are changing; where is the most pressing need for packaging innovation; and how do skills across the packaging supply chain need to evolve to meet these changing needs?

Food waste is another hot topic, with an estimated 89m tonnes of food being wasted every year in the EU, and expected to rise to around 126m tonnes by 2020. So appropriately, Marcel Keuenhof, packaging expert and waste reductionist at Kraft Heinz, will be sharing his insights on ‘Combating food waste through packaging’.

Mike Swain, senior innovation manager, packaging, at Britvic will look at ‘overcoming the challenges of packaging innovation’; and building on this theme, Conrad Hart-Brooke, packaging supply chain manager at Taylors of Harrogate, will explore the year ahead and provide ‘packaging insights for a competitive edge’.

Mark Gallen, packaging design and production manager at John Lewis will be chairing an interactive debate on ‘Packaging for an omni-channel world’. He’ll be joined by Phil Huggett, own brand packaging manager at Wilkos; Alison Gilliard, senior brand and packaging designer at John Mills Ltd; and Ian Curtis, sustainable packaging engineer at The Body Shop.

This panel session will explore opinions on the omni-channel customer – how can packaging professionals deliver requirements for robust, cost-effective solutions, that also support brand image and sustainability objectives?

On day two, Antoinette Devine, formerly manager packaging: sustainability and innovation, at SABMiller will address ‘open innovation and leveraging your network’.  While, Ester Takacs, head of packaging development at Quorn Foods, will share the company’s insights on the ‘packaging challenges for retail’.

The UK’s convenience channel is set to continue as one of the ‘hot channels’ as increasingly packaging needs to be sure it meets the specific needs of this sector. Addressing this, and drawing on his brand experience when it comes to ‘grabbing’ the attention of convenience shoppers, is Adam Margolin, marketing director, retailer, brand strategist, author, and formerly head of marketing with SPAR and McColl’s.

Lynn Butterworth, procurement manager, at Quintessential Brands will discuss ‘how suppliers can help to drive packaging innovation in brands’. While, Marcus Wilson, owner of Little Fingers Organic Baby Food Co, who will be interviewed by Kate Fischer, account director – creative at Sun Branding Solutions, will provide real-life insight into the brand and packaging story behind Little Fingers.

Stergios Bititsios, packaging and consumer research Leader at Cambridge Design Partnership will be looking at how strategy, insights and technology come together at the front end of innovation to help get packaging right the first time, reducing lead times, ensuring faster time to market and increased ROI, in his discussion on ‘The Value of The Front-End in Packaging Innovation’.

Bringing the entire learnshops programme to a close is Dan Monteith, managing partner at brand and design agency Hornall Anderson, who will be discussing the Jamie Oliver Story in his talk ‘redesigning the visual identity of a famous brand for global markets’.

New report indicates sanitation issues with Reusable Plastic Containers

*Source : Canadian Packaging

University of Arkansas research suggests that reusable plastic containers (RPCs) can harbor potentially harmful bacteria because they are difficult to clean thoroughly.
“While the RPC industry touted 99.6 percent removal after sanitization, which may sound impressive, the 0.5 percent actually holds a lot of cells that can cause a lot of trouble,” said Dr. Ricke. “It depends on how many cells are there in the first place. Only one cell left behind can multiply, transfer, spoil product or ultimately, make someone sick.”
“Recent marketing literature from RPC manufacturers at Pack Expo in Las Vegas notes biofilms are present in the washing process, and that’s a real concern for a safe food supply.  Scientists know soap is just soap when fighting harmful bacteria and using big words or scary sounding chemicals doesn’t change that,” said Dr. Ricke. “Retailers, when making packaging decisions with suppliers, need to understand that multi-use packaging can be a potential source for contamination from either coming in contact with tainted food product and returning to the distribution system, or contaminating new product from packaging which contains live cells that cannot be removed from cleaning processes.”
Dr. Steven C. Ricke, Director of Arkansas Center for Food Safety, and Wray Endowed Chair in Food Safety. He also is a faculty member of the Department of Food Science and the Cellular and Molecular Graduate program. In addition, he served as co-founder and former President of the Arkansas Association of Food Protection. Dr. Ricke’s research program is primarily focused on virulence and pathogenic characteristics of foodborne Salmonella spa. with emphasis on the growth, survival and pathogenesis of the organism under conditions encountered during food production and processing.

The newest research from the Center for Food Safety at the University of Arkansas‘Department of Food Science documents that multiple hurdles continue to exist in ensuring reusable plastic containers (RPCs) are clean and lack microbial contamination above safe levels. Failure of cleaning procedures can lead to spoilage and promulgation of foodborne pathogens such as Salmonella, prior to packaging and storing fresh produce, meats and eggs.

Following the results of its independent study conducted in 2014, the Center for Food Safety under leadership of Dr. Steven Ricke went beyond testing of biofilms attachment on multi-use RPCs and conducted a series of four new studies to test sanitizers outlined by the RPC industry in its recently published materials. To test sterilization, the new study also exceeded concentrations by 1,000 times and doubles exposure times deemed safe for consumable food contact by the Environmental Protection Agency (EPA), and were still unable to achieve recommended levels for sanitization.

This research is unique in that the Center for Food Safety studied RPCs previously used in the distribution stream according to Dr. Ricke.

“While we know biofilms cannot be removed with commercial and industrial methods, we wanted to see how many cells of the most common, Salmonella, actually could be removed, if any, by using and exceeding industry and regulatory agencies methods, testing four variances such as chemicals and exposure times,” said Dr. Ricke.

After sanitization, the number of Salmonella cells remaining on the individual coupons consistently exceeded the 1,000 organism limit expected on clean RPC surfaces. None of the microbial contaminated RPC coupons treated with the EPA maximum allowable food-contact sanitizer concentrations resulted in residual counts less than 1,000. In fact, the residual number of Salmonella organism counts ranged from 2,700 to 5.1 million after sanitization, according to the study.

In pre-lab sterilization testing, Dr. Ricke also reports the researchers had great difficulty removing any remnants of microorganisms on the RPCs. Only RPC coupons that underwent sanitization and disinfection with 70 percent ethanol after autoclaving in pre-testing were able to pass acceptable levels. Autoclaving, Dr. Rickes notes, is only used in laboratories, and the costly, pressurized, steam sterilization vessel is not typically found in commercial settings or are disinfectants used with consumable food products.

Actual Number of Live Cells Remaining After Sanitization is Quantified in Log Reduction    

After inoculation and sanitation at maximum allowable EPA food contact levels, three studies of RPCs taken from the distribution stream recorded only a 2- to 3.48-log reduction out 5-log required. Scientists use log reductions, rather than percentages, to represent the actual number of living cells after sanitization. The surviving cells after a log reduction have the potential to transfer to products or surfaces.

To sanitize the RPCs, both sodium hypochlorite and peracetic acid were tested, which have ben approved for food contact surface sanitization at up to 200 p arts per million by the EPA and the U.S. Food Safety and Inspection Service (FSIS) specifying a 5-log reduction in the number of disease-carrying microorganisms within 30 seconds of exposure.

Follow the Science, Avoid Identified Risks

Scanning Electron Microscope (SEM) technology used by researchers also shows that the process of cleaning multi-use RPCs resulted in compromising surface structures and caused cracks and crevices from repeated and aggressive cleaning of the RPCs that were tested and taken from the distribution stream. Dr. Ricke likened the RPCs appearance in testing to “lunar landscapes” and said biofilms can hide and cause additional hurdles for sanitizers to reach.

“Any promise to remove pathogens or microorganisms from reusable products carrying food items are not based on data,” said Dr. Ricke. “the only guarantee that’s valid from a scientific standpoint is these cells cannot be removed using commercial methods or materials, which is why in the lab during testing we had to autoclave the RPC coupons taken from the distribution stream to void any microorganisms.”

To eliminate contamination risk, Dr. Ricke recommends shippers and retailers choose single-use packaging. While some retailers demand growers and packers use RPCs, others prefer corrugated. Dr. Ricke, along with several other food safety experts, encourages retailers to follow the science and avoid risks identified in recent research involving RPCs.

The initial study conducted by The Center for Food Safety under the leadership of Dr. Ricke was peer-reviewed by the Journal of Food Research in January 2015, reporting that once biofilms attach to multi-use RPCs no amount of cleaning could erase (them). The study tested three pathogens, Salmonella, Listeria and E. Coli, and five different commercial and industrial sanitizing methods, including hot water, alkaline detergent, quaternary ammonium, chlorine and scrubbing.

Corrugated Packaging Delivers is a North American organization that supports single-use corrugated as the best choice for food packaging. The mission of Corrugated Packaging Delivers is to raise awareness of science, data and research used by the corrugated industry to present the facts about packaging in the food industry, and set the record straight about misinformation that has been used to influence users away from corrugated. For more information, visit www.corrugateddelivers.com.

About Dr. Ricke

Prior to his current position, Dr. Ricke worked with North Carolina State University and Texas A&M University, rising to the rank of full professor in 2004. He received the Poultry Science Association National Research Award in 1999, and the title of Faculty Fellow of the Texas Agricultural Experiment Station in 2003.

Dr. Ricke holds bachelor’s and master’s degrees from the University of Illinois, and a Doctorate from the University of Wisconsin with a co-major in animal science and bacteriology. He was also a USDA-ARS post-doctorate in the Microbiology Department at North Carolina State University.

BETTER SAFE THAN SORRY.....

Top 3 Fruit & Vegetable packaging trends

Fruit and vegetable packaging development is no longer just about protecting produce between point A and point B. It’s about turning packaging into miniature in-store billboards that attract the consumer’s attention and drive sales. Packaging designers are constantly coming up with new ideas to get fruit and veg flying off the shelves, so we feel it’s time for an overview!

Trend #1: Easy-peasy does it

Consumers are more likely to buy fresh products if they’re easy to use, whether it’s for cooking or for on-the-go snacking. In other words, the easier the packaging, the better the product will sell. So how do you make fruit and vegetable packaging as easy as possible? Some growers package their fruit and veg along with complementary ingredients and recipes, so consumers can buy a complete food kit that is ready to use. Another great example is packaging fruit and veg in single serving containers, ideal for having a quick and easy snack while you’re out and about.

Trend #2: Look at me! Pick me!

Consumers are used to a prepackaged lifestyle. Almost every product they buy involves the ritual of opening the product for consumption. Soup comes in cartons and cans, candy bars are wrapped in vibrant colors, clothes never leave a store without a bag… Products are as much about packaging as they are about product quality. Consequently, consumers can feel disconnected from a product when packaging is absent. Fruit and veg distributers seem to have caught up with this and are increasingly packaging their products in  cartons to make them more appealing, fun and appetizing.

Trend #3: It’s all a masquerade!

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Okay, we’ll admit that this one hasn’t quite made it to the top trends in fruit and vegetable packaging just yet. However, we’re convinced that it’s only a matter of time before stores are stocked to the ceiling with fruits dressed up as vegetables and vice versa. Because seriously, how cool is this?