Baking & Snack - December 2020 - 69

EQUIPMENT
Packaging Innovations

the

2020accelerator
The pandemic sped up the adoption of new packaging technology as bakers adapted to a new normal.
by Nico Roesler

M

March blew in with the coronavirus (COVID-19) and a
challenge for the consumer-packaged goods (CPG) market. With stay-at-home orders in place across the United
States people began panic-buying and pantry-stocking
staples like bread. The demand was hard to keep up
with, but eventually, manufacturers got up to speed with
mixers, ovens and packaging lines running overtime as
the need to fill store shelves increased.
" The industry came back quickly and aggressively, "
said Jorge Izquierdo, vice-president of market development, PMMI, at the Pack Expo Connects virtual event.
" CPGs in many sectors are finding themselves not working at 100% but at 100-plus percent in terms of capacity,
and they're relying on suppliers of packaging and processing technology to keep their equipment running. "
Increasingly, as the pandemic progressed, CPGs also
started embracing the technology that represents the future
of packaging. From sanitary design to tamper-evident and
resealable packaging to remote maintenance, 2020 has accelerated the adoption of new packaging standards.
" Early in the pandemic, nobody was doing any projects, " said Ron Cardey, senior vice president, customer
engagement, for Kwik Lok. " Everyone was just hunkered
down making bread. Now we're seeing some thawing
out, and people are looking at doing more capital expenditure spending. "
A look at recent advances in technology provides a

glimpse into what will shape the future of packaging for Sanitation, safety
years to come, as the new normal starts to round the corner. and performance are
paramount for bakery
operations amid the
Start with sanitation
COVID-19 has put sanitation and food safety at the fore- pandemic.
Heat and Control

front of manufacturers' minds. Because of that, wrappers,
baggers, sealers and closing machines are all being designed with sanitation in mind.
" At Heat and Control as well as our partners Ishida
and CEIA, we have focused our developments and
designs on ensuring our solutions feature the best in
sanitary design to minimize any product build-up, opportunities for product contamination and simplify the
customer's sanitation products, " said Brian Barr, director of sales, Heat and Control.
Those design features ease the baker's concerns
about about potential risk to products, employees or
the consumer.
AMF Bakery Systems has made several improvements
on its Saber bread slicers and Mark bread baggers to enhance cleanability, sanitation and operator safety. These
include advances that reduce manual operator and
maintenance actions and improve machine versatility.
" For example, we've improved functionality for different bag materials or capacity for wider product dimensions with automated adjustments, " said Alain Lemieux,
product group leader, AMF. " Also, we've worked diligently

www.bakingbusiness.com / December 2020 Baking & Snack 69


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Baking & Snack - December 2020

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