The Bureau’s first major update in decades affects labeling for distilled spirits, wine, beer, and hard seltzers. Surprisingly, it gives industry greater flexibility in certain areas, including loosening some COVID-19 restrictions.
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Four industry insiders unpack the innovations for applying full-body labels amid demand for thinner films, higher speeds, quicker changeovers, and reduced carbon footprint.
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What are the pros and cons of different shrink tunnel technologies? Is convection hot air, infrared radiant, or conduction right for your latest packaging application?
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Artificial intelligence (AI) can maximize food packaging transparency for consumers in the COVID-19 era.
It is irrefutable that packaging has a powerful influence on consumer behavior. An estimated one-third of all consumers’...
New trends in pharmaceutical packaging follow developments in emerging markets, demographic changes and new technologies—and...
As we focus our attention on 2020 and the coming years, it is more evident than ever that labeling is changing in a big way. To many, this should be no surprise as the nature of business itself has rapidly shifted with the addition of new...
Label language will be in the crosshairs for food and beverage packagers in the new year, with new and updated regulations increasing litigation risk in some instances. On-pack claims like “healthy,” “natural” and “no genetically modified...
Three U.S. regulatory agencies agree. We should standardize the voluntary date-code labeling for food sold in the United States as part of a new strategy to fight food and packaging waste...
