Technology at PACK EXPO Las Vegas offers solutions for organic and natural brand- a Q&A with Sean Hael marketing and sales manager for Mitsubishi Gas Chemical America.
Brand owners of organic and natural foods face particular challenges in keeping their products from spoiling without preservatives and additives. Consumers who buy organic have the expectation of “clean” products that are also fresh and shelf-stable. That’s a tall order for brands and for retailers alike, especially in an era of increased scrutiny towards reducing food waste. To meet consumer demands for authentic and fresh-tasting foods, some innovative packaging technologies are doing the job normally given to preservatives, enabling manufacturers to keep the ingredient list to a minimum.
We spoke with Sean Hael, marketing and sales manager for Mitsubishi Gas Chemical America about packaging’s role in reducing food waste and spoilage. Hael will be presenting an oxygen absorption technology at the Innovation Stage at PACK EXPO Las Vegas (Las Vegas Convention Center; Sept. 25-27) which promises to more than double the shelf life of some food products. The technology is particularly relevant for organic and natural food brands looking for shelf-life extension solutions, including in the baking and snack space.