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Novipax Unveils Pad-Loc Fresh CO2-Generating Absorbent Pad

Pad-Loc® Fresh™ from Novipax is an absorbent pad that generates carbon dioxide (CO2) inside food packages to help create an environment that is unfavorable for microbial growth on fresh and processed meats, poultry, seafood and other food products. Used as a tool in an effective modified atmosphere packaging (MAP) strategy, Pad-Loc Fresh enables fresh and minimally processed packaged food products to maintain visual, textural and nutritional appeal while also helping to extend the shelf life of fresh food products without the need to add chemical preservatives or stabilizers.

We are extremely excited to be launching Pad-Loc Fresh,” said Novipax CEO Bob Larson. “Pad-Loc Fresh is not only the latest product innovation from Novipax, but it also promises to take food presentation and safety to a whole new level.”

Pad-Loc Fresh incorporates the same construction and features as the company’s flagship Pad-Loc pad, but goes a step further by integrating a granular agent that releases CO2 when moisture is absorbed into the pad. This material also provides a much more consistent release of CO2 than powders used in other pads.

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Pad-Loc Fresh is an FDA-approved product, which allows for sale of the product in both the USA and Canada.

For more information on Pad-Loc Fresh, and all other Novipax pads and trays, visit novipax.com.

FreshOne Celebrates Tenth Anniversary

This January FreshOne welcomed the new year by celebrating its tenth anniversary. FreshOne was founded in 2006 with the commitment to provide consistently fresh, delicious, high-quality foods to retailers nationwide. The company work with its partner suppliers to provide custom, fresh food solutions as both a product producer and direct store distributor.

FreshOne’s unique logistics capabilities include a new fleet of temperature-controlled trucks and the latest logistics technology to ensure the most streamlined and fresh processes possible for every client on every delivery. Customers are able to manage each step of the process through FreshOne’s proprietary web based order management system, which makes the process of providing fresh food to customers and maximizing profits easy for retailers. FreshOne continues to implement the most rigorous safety and freshness standards to generate strong sales results based on turnkey solutions for all of its customers.

“We truly value our customers and thank them for their continued confidence and trust in our solutions. These past 10 years have been rewarding as we fulfill our purpose while adhering to our core values. Our recent entry into the grocery and higher education channels leads us to believe the next 10 years will be even more exciting,” said FreshOne President Don Janacek.
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During 2015 FreshOne experienced a record year for sales and profits. Matt Yost, Vice President of Sales and Marketing, attributes this growth to FreshOne’s ability to maintain an innovative line of fresh, prepackaged grab-and-go and home meal replacement products, data-driven solutions that increase the customer’s bottom line and a custom distribution network that gets products to retailers quickly, efficiently and cost effectively. The research and development team is constantly working on new and innovative products to introduce to the market, including health-oriented items as well as seasonal items that are on trend with consumer demands and regional preferences. “Whether the goal is to attract premium customers, discount shoppers or someone in between, FreshOne builds programs that are the right fit for the retailer who wants to do fresh grab-and-go in a world-class manner,” Yost said.

FreshOne products are now available in major convenience chains, supermarkets and college campuses across the country. This year FreshOne will be commissioning a new fleet of trucks with a brand-new look in addition to hiring new sales personnel.

Alimentaria Trains Its Eyes on American Market

By Lorrie Baumann

 

Alimentaria demoThe Alimentaria Hub, part of the next edition of Alimentaria, which takes place on April 25-28, 2016 at Fira de Barcelona, will be one of the most strategic spaces for fostering innovation, business collaboration, competitiveness and the dissemination of knowledge in the food sector. The activities at the show will be based around six core themes: distribution and retail, CSR, internationalization, R&D&I and branding, nutrition, and marketing and communication. There will be new product launches as well as conferences, presentations and consumer trend analyses. The show will also include a center for business meetings and export opportunities and networking sessions to foster entrepreneurship.

Alimentaria expects to attract more than 5,000 North American trade professionals to Barcelona this April. For 2016, Alimentaria will be structured into five shows, encompassing the main food and drinks markets: Intervin (wines and spirits), Intercarn (meat and meat products), Restaurama (foodservice products), Interlact (milk and dairy products) and Multiple Foods (all kinds of confectionery, preserves, oils and premium products).

While most of the show’s exhibitors are Spanish companies, the United States is a strategic market for them. In response, the show – one of the largest European food shows – is going all out to attract more representation from North America, including hosting 800 international buyers, which includes those from the U.S. Part or all of the travel expenses will be paid for those hosted buyers, who must agree in return to have 10 to 12 business meetings with exhibitors, and the show’s management will organize those appointments, said Meritxell Puig, Director of International Expansion for Alimentaria Exhibitions.

The show attracts about 140,000 attendees to see the wares of about 4,800 exhibitors, of which 70 percent are from Spain. The thousand or so exhibitors from outside Spain represent 63 countries. Puig noted that the show’s managers are particularly looking for American importers, distributors and brokers to attend as well as representatives from large chain specialty retailers. Puig expects that the products to be seen at this year’s show will include a great variety of functional foods, products that correspond to gastronomic trends, healthier options and authentic traditional foods.
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The show will also feature the Alimentaria Hub, a 4,500 square meter space at the center of the show that’s devoted to innovative products as well as a business meeting space and the conference sessions. Many of the sessions will be conducted in English, according to Puig. “If you want to export, you have to speak English,” she said.

The educational activities will include an entire seminar on reaching the halal market, which is growing rapidly in Europe, with more countries sourcing food from abroad to bring in for Muslim customers. Meanwhile, Spanish producers are racing to get halal certification for their compliant products so they can sell into that market in countries that include Malaysia, Thailand, Indonesia and the Philippines, all of which have significant Muslim populations, Puig said.

The Alimentaria Hub will play a key role in encouraging companies to internationalize their business thanks to the opening of the Export Service Counter, a service for exhibitors who want to venture into foreign markets for the first time. This new program involves experts in all the formalities necessary to take these first steps in reaching foreign markets, from insurance companies and consultancy firms to chambers of commerce and financial institutions.