When we see anything in the packaging world which we think is a little out of the ordinary, or worthy of a little more comment, then we post something here.

Get the latest postings to the best packaging blog available straight to your inbox.

Just click on our logo below to subscribe to our regular blog posts and keep right up to date on our latest thoughts and observations on packaging innovations and developments:




June 2016

How packaging plays a big role in improving product shelf life

Read more ›


A warm welcome to ThePackHub’s latest weekly thoughts on all things packaging innovation.


Each week we publish 25 new packaging innovations in our Innovation Zone database. We’ve picked out a few recently uploaded entries that we think you might like to know more about.

This week we’re focusing on four innovations that use packaging to help improve product shelf life. As you know, packaging plays a really important role to help keep products fit for consumption. Some of these examples might still be a few years off but it’s great to see some developments to further improve packaging’s efficacy in this area.

You can click here to subscribe to ensure you stay up to date with future updates. Please forward to your packaging colleagues if you think they’d also benefit from staying up to date with packaging innovation news like this.

Research focuses on improving vegetables shelf life


Diced onionsMichigan State University School of Packaging is working on improving vegetable shelf life. The research has focused on prolonging the life of the humble and ubiquitous onion.  The research team developed a pack and sodium hypochlorite sanitizer combination that led to preprepared onions being fit for consumption for up to two weeks. This compares to a much shorter shelf life for diced onions ordinarily. Controlling the package’s atmosphere and also sanitizing the contents is nothing new but finding the optimum combination has never previously been published.

Sensors in packaging inform of food shelf life status


SintefHeadquartered in Trondheim, Norway, Sintef is the largest independent research organisation in Scandinavia. The company is developing a plant-based biodegradable packaging material that will use sensors that change colour to determine when the food inside sours to notify consumers that the food inside has expired. The addition of nanoparticles provide better oxygen barrier than plastic so will also help to preserve the contents for longer.  Four prototypes are being developed. The first is a bottle developed in conjunction with Logoplaste. The second is a pot in partnership with Argo. The third and fourth are an alternative to a plastic food bowl and a cling film alternative. The sensor works when the food goes off as its pH changes, causing the nanocapsules in the packaging to break down and change colour.

New generation high barrier substrate keeps food fresher for longer


NatureWorks is the manufacturer of the plant-based biopolymer called Ingeo. The company has collaborated with Italian metallized film producer Metalvuoto to develop a high barrier substrate with the intention of improving the shelf-life of processed foods. The innovation is called Ingeo Propylester. The Metalvuoto film consist of only two layers and it is claimed that it delivers a performance equivalent to that of three-layer pouches. Metalvuoto’s films boast high gas, aroma and water vapour barriers to help preserve packaged foods. The new film is created by coating Ingeo with Metalvuoto’s Oxaqua biocoating technology. This is combined with paper to provide a fully biobased pack comparable cost and performance wise with three-layer equivalents.

Moisture-permeable membrane improves cheese shelf-life


DSM manufacture vitamins, cultures and micronutrient premixes. The business has introduced a patent protected DSM Pack Agemoisture-permeable cheese membrane that can be used to pack and preserve natural crust cheeses. The initiative is called Pack-Age and is being touted as a natural solution that is comparable to traditional paper bags and barrier film packaging. The cheese crust quality is apparently maintained for longer, resulting in less food waste combined with a longer shelf life.   The moisture-permeable properties ensures that cheese weight loss is limited during the maturation process.

You might like to read these packaging articles that ThePackHub has shared recently:

Packaging World: Finding the sweet spot in e-commerce packagingIn case you missed it

Beverage Daily: Packaging innovation should target on-the-go hot beverage connoisseurs

Brand Packaging: Use Packaging to Overcome Negative Perceptions

PSFK:  Bottle Opener Will DM Your Friends Each Time You Use It

                                                Packaging Digest:  4 fast-moving trends in food and beverage packaging

Packaging events for the diary


ThePackHub & EFIAPrinting for Brand PackagingSeminarThursday 8th September3M Innovation Centre, Bracknell
EasyfairsPackaging Innovations LondonExhibition and Networking Huddles14th & 15th SeptemberOlympia, London
Crain CommunicationsPlastic Caps and ClosuresSeminar9th & 10th NovemberHotel Barcelo Sants, Barcelona
FM BrooksInprint 2016Exhibition15th to 17th November Mico, Milan
ThePackHubInnovation Zone Live - FoodSeminarTuesday 22nd NovemberNational Space Centre, Leicester
ThePackHubInnovation Zone Live - BeveragesSeminarWednesday 23rd NovemberNational Space Centre, Leicester
ThePackHubInnovation Zone Live - Personal Care & CosmeticsSeminarThursday 24th NovemberNational Space Centre, Leicester
ACITrends in Colour Cosmetics EuropeSeminarWed 30th November & 1st DecemberLondon

Don’t forget that if you see any interesting, unusual or different packaging innovations, please make sure you let us know and we can feature it in a future article. If there is an area you’d like us to tackle, just shout. Remember you can click here to ensure you stay up to date with future updates

Until next week. Happy innovating.


May 2016

Would a cap with a flavour chamber transform a wine’s taste?

Read more ›


A warm welcome to ThePackHub’s weekly newsletter on all things packaging innovation.


Each week we publish 25 packaging innovations in our Innovation Zone database. We’ve picked out a few recently uploaded entries that we think you might like to know more about. This week we’re focusing on three innovations that all tackle the challenge of meeting a tangible consumer need and are all brave, potentially ground-breaking executions. Maybe it’s because it’s Friday but they also all happen to be alcohol related!

If you think your colleagues might like to stay updated, they can click here to subscribe.

VinnovateAustralian beverage innovation business Vinnovate has developed a new bottle closure for the wine market that could revolutionise how consumers interact and customise their favourite drink.  An innovative screwcap closure called Vino Cap has a built-in flavour chamber that allows drinkers to tailor their wine to their own personal tastes. The cap is activated by consumers to either add complementary flavours or aromas to the wine or reduce the preservatives content, which are arguably redundant once the drink is being consumed. Watch this space.


SABMillerMultinational brewer SAB Miller has developed an innovative new pack that informs consumers whether their favourite beer is at the right temperature to drink. The new smart sensor technology is a world first and has a temperature sensor embedded within the pack. A button is pressed by the consumer, which then informs them of the temperature through an evolution of the tried and tested thermochromatic colour changing ink technique. The pack incorporates a smart sensor display system which incorporates a sensor, display and battery integrated into the packaging. SABMiller worked with the Fraunhofer Institute on this innovation.


Plastic six-Saltwater Brewerypack rings are a well known environmental hazard. Being made from PE, they do not breakdown and decompose and the shape can be dangerous to animals and sea life who get caught in the rings. It’s actually a massive problem with an estimated one million sea birds and 100,000 marine mammals and sea turtles dying every year. Florida based craft beer company Saltwater Brewery has announced the concept development of a 100% biodegradable, compostable and edible six-pack ring that is made from the barley and wheat byproduct from their brewing process. Saltwater Brewery’s biodegradable six-packs are completely edible for any sea creature. The brewery has made functional prototypes and hopes to introduce to the market this year.

Sustainable Packaging ReviewWe are delighted to confirm the launch on 1st June of ThePackHub’s latest packaging report – Sustainable Packaging Innovations. We have put together a comprehensive review with more than 130 of the latest examples of sustainable packaging with insight, analysis and comment. You can order yours for just £349 + VAT

In case you missed it, you might like to read these packaging articles that ThePackHub has shared recently:

Sustainable Packaging: Unilever develops groundbreaking sustainable packaging

Online Packaging: Increasing Value Through Packaging

Beauty Packaging: Navigating the way to structural Packaging Innovation

linkedinPackaging innovation articles like these are discussed with the 1,300 members of ThePackHub’s LinkedIn group – Packaging Innovation Network. Get on board now to join the conversation.

We’ve had this visual created to show what members get for their Innovation Zone Guru subscription. Quite a lot in fact!


Find out more about access to 850 packaging innovations in ThePackHub Innovation Zone here.

Find out more about our upcoming packaging seminars

Printing for Brand SuccessInnovation Zone Live - Food

Innovation Zone Live - BeveragesInnovation Zone Live - Personal Care

ThePackHub Networking Meeting - thepackhub.com

ThePackHub’s next breakfast networking meeting is at Malmaison next to Reading railway station, starting at 8am on the morning of Thursday 23rd June. Priced at just £12 + VAT, the session will be an opportunity to meet new and existing packaging professional contacts in an informal and relaxed atmosphere over breakfast and hot and cold drinks. We should finish around 9:30am.

Find out more and book here.

Don’t forget that if you see any interesting, unusual or different packaging innovations, please make sure you let us know and we can feature it in a future article. If you have something interesting to say about the world of packaging innovation we’d love to hear from you.

If you’re reading this from the UK then have a great Bank Holiday weekend, everyone else it’s just the usual two days we’re afraid!

Until next week. Happy innovating.


March 2016

Packaged avocado halves is a step too far

Read more ›

29th March 2016

A warm welcome to ThePackHub’s weekly newsletter on all things packaging innovation.

We hope you had a good Easter break. We only have four working days again this week but that doesn’t stop us from having a lot of packaging innovation to talk about.

If you’d like to keep up to speed with the latest packaging news, please click here to subscribe. If you think your colleagues might also benefit, make sure you share the link.

Innovation Zone ThePackHub - thepackhub.comThePackHub publishes 25 packaging innovations every week to our Innovation Zone database. Each week, we’ll pick out a couple of recently uploaded entries that we think you might like to know more about.

Fresh PaperA modestly sized sheet of paper is helping to preserve fruit and vegetables for up to four times longer than conventional storage methods. The initiative is called FreshPaper and has been brought to market by inventor Kavita Shukla. The solution was sparked by the realisation that some cooking spices have antimicrobial and anti-fungal properties. After a lot of experimentation, FreshPaper was infused with some specially selected spices and worked! It can be used in any produce storage container and is reusable. Shukla and a partner first began selling FreshPaper at a farmers market in Cambridge, Massachusetts and are now moving further afield. Find out more here. Did you know that ThePackHub Innovation Zone has more than 65 innovations that specifically tackle keeping produce fresher for longer?


You can’t beat a well thought out piece of structural design. Metsä Board has created packaging for Victorinox Rescue Tools which simulates the folding mechanism of the VictorinoxVictorinox tool when opened giving the consumer a novel and engaging experience. Victorinox is a multi-purpose knife for safety and rescue professionals. Carta Elega is a fully coated folding boxboard and was used by Metsä Board for its velvety haptics as well as allowing the use of a lighter board weight. The pack is free of adhesives and meets the needs of the Victorinox brand in terms of sustainability. Looks great too. See more here.


Avocado halfYou might have seen on social media recently news about US retailer Sobeys and the selling of pre-packed avocado halves. It’s safe to say it didn’t go down well.  Packaging can really help deliver convenience for consumers but this is perhaps not the most environmentally-friendly of initiatives.


orangesThe pack follows fast on the heels of the Whole Foods peeled oranges in plastic containers. Consensus seems to be that both these examples take the use of packaging too far and they are not fixing a problem that needed addressing. Let’s see how long they last in market.


Sustainable Packaging Innovations Seminar - thepackhub.comDid you know we have over 230 sustainable packaging innovations in our Innovation Zone database? We’ll be publishing a report reviewing the best ones very soon. Let us know if you would like to know more.

Talking of sustainable packaging, a quick prompt to remind you of our Sustainable Packaging Innovations event – 20th April in Birmingham. We’ve got a great line up of speakers and it promises to be a great day.  You can find out more about all of our events right here. Make sure you watch the video reviewing our last seminar.


Supplier wordcloudThePackHub has collated 100s of packaging innovations from packaging suppliers throughout the world for our Innovation Zone database. We’ve done a ‘word cloud’ to represent the suppliers we have listed. RPC, Amcor, Mondi & Tetra Pak lead the way but we have over 300 suppliers listed so far. Looks good don’t you think?


You might like to read these three packaging articles that ThePackHub has shared over the last week:

Packaging Strategies: Trends in snack food packaging: From transparency to portability

Packaging News Australia: Five key trends driving the packaging market

The articles above and many more are discussed with the 1,250 members of ThePackHub’s LinkedIn group – Packaging Innovation Network. Get on board now to join the conversation.

Finally a reminder of our three Innovation Zone levels. Click on Assistant for a one month free trial.

ThePackHub Guru - thepackhub.com        ThePackHub Expert - thepackhub.com        ThePackHub Assitant - thepackhub.com

If you see any interesting, unusual or different packaging innovations, please make sure you let us know and we can feature it in a future article.

Until next week. Happy innovating.


December 2015

Why combining a beverage can and bottle shape might just work

Read more ›

So how do you create shelf stand out in the very crowded and somewhat standardised beverage can market? Well, Crown Bevcan Europe think they might have the answer with their latest packaging innovation, which they have called Cottle.

In a pursuit to tap into the packaging cues of the glass bottle market and to also create a point of difference in a very crowded beverage packaging market, Crown have delivered this neat structural innovation. The Cottle, as the name cleverly starts to indicate, is a structural format change that takes cues from their ubiquitous can offering as well as from the humble bottle. The result is a sleek, modern looking design that narrows at the top to mimic the design cues of a bottle.

The Cottle can be used with Crown’s patented 360 full aperture end. This is a function that allows the consumer to take the whole of the top off the can, thus enabling a full and wide aperture and delivering a similar consumption experience as drinking from a bottle. This wide opening also allows for the product aroma to come out of the can, something that the burgeoning craft beer industry might be very interested in.

Packaging innovation doesn’t always have to be ground-breaking or disruptive. This change from Crown is a punt that might get the creative juices going for a beverage brand be it beer or even carbonated water or non-carbonated soft drinks. It delivers change in terms of shape as well as functionality and look forward to seeing in market some time soon.

This innovation from Crown, as well as over 500 others is summarised in ThePackHub’s Innovation Zone. You can subscribe to a free monthly trial of this packaging innovation database where you can search, filter and save your entries.

ThePackHub Ltd 3 Redlands Court, Chapel Lane, Shotteswell, Banbury, OX17 1JB . Tel: 0118 963 9990 . Email us >