Home » ProAmpac Wins Two Flexible Packaging Association Awards
ProAmpac, a leading global flexible packaging company, announces recognition from the Flexible Packaging Association for two Silver Awards in Packaging Excellence for Duke’s Mayonnaise 8oz. Pouch and White Lily Flour Box Pouch.
“ProAmpac is proud to be recognized by the Flexible Packaging Association for two deserving flexible packages that are both new to their respective categories," said ProAmpac Marketing Director Millie Nuno. "The innovation for both wins showcases ProAmpac’s dedication to providing our customers creative solutions that stand out in the marketplace.”
Duke’s Mayonnaise 8oz. Pouch is a shaped, spouted stand up pouch, a first in its category, looking to cause disruption on the shelf among all the rigid containers. Its hour-glass shape stands out, providing function and is ergonomically designed to fit smaller hands. The reclosable one-piece flip top spout is easy to open, snaps both open and closed, and compared to a traditional two-piece spout and cap, there is no risk of losing the cap. Designed for either single or multi-use portability on the go, this pouch is a first for mayonnaise.
The second Silver award was won by White Lily Flour, a specialty flour in a reclosable box pouch, a first in its category. Flour is traditionally packaged in paper-walled bags that are not reclosable. White Lily highlights its premium product in a package designed for shelf impact and functionality. Box pouches provide shelf-stability and five panels of marketing billboard. The pouch includes a clear window to view the high quality product, improved moisture resistance, and a hook and loop zipper that doesn’t clog during contact with fine particles like flour. The registered matte varnish enhances the organic brand’s image while leaving a glossy viewing window with excellent clarity.
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This issue of Packaging Strategies highlights how companies can move ahead during these unprecedented times; package printing innovations, and a case study on one printer creating lunchboxes for frontliners; how best to choose FFS equipment; advanced analytics with Big Data; ready-to-heat vegan dishes answering consumers call and more.