Law requires canned food be heated to 121 °C (250 °F) to destroy microorganisms and inactivate enzymes, then vacuumed sealed to prevent any bacteria from getting in. According to the USDA, this process allows high-acid canned foods (fruits, tomatoes) to be stored for up to 1 ¹⁄₂ years, and low-acid canned good (vegetables, meat, fish) up to 5 years
Coveris has invested in new converter machinery in a move to increase manufacturing capacity of reclose-style labeling in its UK flexibles division
Caraustar Consumer Packaging, one of four business units under Caraustar Industries, announced that it has acquired Los Angeles Paper Box. Los Angeles Paper Box is a folding carton and rigid box company specializing in supplying the food industry
MOCON develops, markets, and manufactures permeation systems, headspace analyzers, leak detection instruments as well as providing consulting and testing services on barrier packaging materials for oxygen transmission rate (OTR) and water vapor transmission rate WVTR)...
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