This story explores recent innovations making produce packaging more eco-friendly. But first, let's take a broader look at the produce packaging market.

Innovation addresses a challenge of the presentation tubes that are synonymous with whiskey: Most tubes cannot be easily recycled even though they are made of two of the most widely recycled materials – metal and card.

A biofriendly new material made from barley starch blended with fiber from sugar-beet waste sees the light of day at the University of Copenhagen – a strong material that turns into compost should it end up in nature.

The lids from LipLid are made from either a mixture of bamboo and bagasse or from pure wood fibers. In both cases, the fibers are recyclable. 

Restel, a Finnish restaurant and catering company, kicks off a pilot with reusable cups made of biobased and recyclable Sulapac® material in selected restaurants, including two Burger King outlets.

Unlike conventional ice packs, which can cause uneven cooling with some areas becoming excessively cold while others remain warmer, Hydopac’s ice pack design ensures even temperature distribution, preserving the freshness and nutritional value of perishable products.

Initially, the solution will only be available with texturing to allow sparkling wine players to retain the premium look of their bottles. The ESSENTIELLE foil with a smooth finish will be available during the first quarter of 2025.

The Washington State-based startup recently announced the public availability of their new 4-cup carriers, made using wheat straw pulp. 

Antares Vision Group systems are part of DIAMIND, the integrated ecosystem of solutions connecting physical products with digital identities.

Piab receives a lot of requests from companies that want to use cobots in work areas where no compressed-air infrastructure is present.