8h30  Opening of the exhibit, welcome coffee

9h00   Welcoming of participants, presentation of the 4th edition of Nutripack
           Pr Gilbert Bureau, Director, ESIEC, France

9h15 Ma1  Keynote address « The quest for innovative packaging for
        the benefit of consumers »
          M. Philippe Roulet,
          Corporate Packaging Head of Global Packaging material & Training, Nestlé

• The role of packaging in the decision to buy
• Is there an ideal packaging for the consumer ?
• Perception of expectations and guide-lines in terms of design and function(s)
• The process of innovation, a few examples (Nestlé and non-food)
• Packaging / Product cost ratio
• Expectations and prospects

A Chemical engineer graduate, Philippe Roulet started his career as a food scientist in the Nestlé Research Centre located in Lausanne (Switzerland). After 10 years, he moved within the same company to the very exciting area of packaging. During the last 15 years, Philippe Roulet has occupied a number of positions from operational responsibilities through to innovation packaging manager. The Corporate Packaging Department in the Vevey Head Office has recently taken the worldwide functional leadership responsibility for packaging. Philippe Roulet is the person responsible for taking care of packaging materials & training.

9h45    Discussion time

10h00  Break, visit of the exhibition area

10h45 Ma2   Packaging innovations : « New moments & areas of consumption »
           Presidents of the session and introduction of the topic
           Grégory Dubar, Packaging Manager, Fauchon
           Noël Boizette, Directeur Général, Solution Repas

Ma2.1   Instant consumption « Food on the Go » : latest developments, examples
             of applications
          Noël Boizette, Directeur Général, Solution Repas

• Contexte / Context
• Consumer demand
• Box meals : production and specific technical constraints, logistics and traceability, environment and end of life of packaging
• Prospects

Ma2.2 Some trends and developments in the UK ready meal market and reasons
            for using dual ovenable trays and containers
           Joe Iannidinardo, Harrison Europac, UK

The content of the presentation would cover some of the latest developments in ready meals and the latest product launches.
The trends in the market which resulted in these launches as well as the reasons why CPET is so popular with ready meal producers compared to Al foil, board and PP trays.
Joe Iannidinardo is the managing director of Harrison Europac. He has been involved in the packaging industry for 30 years working with flexible packaging, thermoformed and injection moulded trays and containers. He has been involved in the ready meal industry since it first started in the early/mid 1980's. Harrison Europac is the UK sales office for the Danish producer Faerch Plast and as such we supply about 45% of the UK ready meal market.

 Ma2.3  Current and Future innovations in Slider Closures
            Chad Rupert, Business Manager HEFTY® SLIDE-RITE® Products,
            PACTIV Advanced Packaging Solutions, USA
            Marc Le Péchon, PACTIV Advanced Packaging Solutions, France

•  History of sliders
•  Current functionality of slider packaging
•  Rapidly moving markets for slider packaging
•  Geographic differences in slider packaging
•  Latest developments and applications for slider packaging
•  Future developments

Chad Rupert has a degree in Mechanical Engineering and a Masters Degree in Business Administration. He started his career as an aerospace engineer before moving into Finance and ultimately leading to his current role as the General Manager of the Slide Rite division of the Pactiv Corporation.

 Ma2.4   New developments in foil containers : micro-perforated tart plates
           and smooth surfaces
           Jan van Rompaey, Sales Director Europe, ECOPLA
           Francois Queguiner, ECOPLA FRANCE

• Food contact suitability and packaging hygiene
• Technical performances of aluminium to optimise the production process : example of innovation to reduce cooking time
• Packaging and sealing for ready-to-cook » food
• Use by consumers : cooking and re-heating
• Design, eco-design and respect for the environment

12h30   Discussion time

12h45   Lunch, visit of the exhibition area

14h00  Ma2.5  Sensory assessment and packaging user : tool for improving perceived
          quality in the service of innovation
          Delphine Arranz, Responsable de l’évaluation sensorielle et consommateur du packaging
           Danone Vitapole Research

In the food industry, packaging serves to protect the food and convey information on the brand and the product.
It is also part and parcel of the product mix. It can add value to the product through its functionalities or the sensations it conveys (touch, sight, hearing…).
In order to create and above all measure the added value of packaging, Danone has set up a sensory analysis expert panel in order objectively to measure all the sensations (visual, tactile…) linked to packaging and its use.
This sensory evaluation of packaging is a tool derived from techniques used to optimise the sensory quality of foods. It can be used for packaging development projects in innovation and renovation. We can thus improve the perceived quality of our packagings. It is a highly complementary tool, together with the other methods we use to measure customer satisfaction with our packaging.
This presentation gives an overview of sensory analysis applied to packaging and how it can be used.

 

 Ma2.6  How does packaging influence on your sales?
            Peter H. Gravesene, Business Development Manager, PLUS PACK, Denmark

• Food packaging has to be irresistible in all aspects to support impulse buying
• Consumers make purchasing decisions with the heart not the brain!
• What can packaging design and functionality do to support product identity?
• Case: Fresh SealPac® - concept for MAP packing of fresh products like whole chicken, joints of meat, etc.

Business Development Manager, Mr. Peter H. Gravesen, Plus Pack Group is Responsible for new product development within Plus Pack Group. He has many years experience in developing packaging concepts for retailers and food manufacturers to support product – and corporate identity.

 Ma2.7  Food packaging : materials and respect for the environment
            Laurent Vanmechelen, Responsable R&D, ANL-Plastics, Belgique

• Bio-degradeable materials : definition, materials available, technical and economic performances
• Examples of applications
• Processing and artform possibilities
• Prospects

15h10   Discussion time

15h30   Break, visit of the exhibition area

16h15 Ma2.8 Charal Snack : packaging innovation to meet new consumer habits
           Claude Hamel, Directeur R&D, CHARAL, France

• New consumer habits and nutritional qualities
• Packaging innovation

Ma2.9  MAPET: a new barrier solution for meat packing
            Raf Ketelslegers, Faerch Plast, Belgium

• Case study about A.Heijn: poultry packers - "Pingo (Nutreco) and Plukon in Holland"
• Why did A.Heijn choose for MAPET?
• Technical issues about sealing equipment and films
• Construction of the tray: how to make it cheaper?
• Problems and obstacles during the project

Ma2.10   Taking time to innovate quickly : the Domes of Sheba recipe (Masterfoods)
             Vincent Ferry, Responsable innovation emballages, Masterfoods

17h25   Discussion time

18h45   End of day 1