Packforum® Americas - Recent Events

2010 Cryovac® Foodservice Forum
Serving Up Innovation

September 8 and September 9, 2010

Food processors and foodservice operators gathered at Sealed Air’s Packforum^® Americas facility for the 2010 Foodservice Forum event to hear from industry experts on a number of topics, including trends in menu innovation, labor and employment law, and sustainability. The event was held Sept. 8-9 and highlighted a breadth of categories across all segments of the foodservice industry, with presentations by individuals with insider viewpoints about current and future foodservice trends and technologies

“This event was a chance for our guests to interact with and share ideas about how trends and technology can help foodservice operators,” said Susan Edwards, foodservice manager and corporate chef for Sealed Air’s Cryovac^® Food Solutions. “The best way to make sure we are advancing in every way possible is to participate in the sharing of ideas that we can adapt, such as the vending market that Paul Schlossberg discussed.”

Labor law expert Calvin W. Blackburn III delivered the keynote address regarding the most up-to-date information concerning labor and employment matters. Paul Schlossberg, president of DFW Consulting, conducted a session on entering the takeout and vending market through packaging innovations. Also speaking at the event was Kristina Butts, director of legislative affairs for the National Cattlemen’s Beef Association. In her role, Butts lobbies Congress on food safety, nutrition, energy, animal welfare and animal health issues on behalf of cattle producers. She spoke about the current Food Safety Bill and how it would affect food processors and foodservice operators.

The food prepared for attendees of the event was exquisite due to the techniques and creativity of Certified Master Chef Kevin Gawronski. Gawronski and his team from Schoolcraft College created six unique dishes for attendees, including potato-stuffed shrimp served with lobster and fresh corn sauce, and pork tenderloin with a sweet potato and apple gratin.

In addition, attendees experienced the application of microwaveable and ovenable ready meals in a foodservice environment first-hand. On the first day of the event, participants selected their single-serve lunch entrée from the facility’s refrigerated case. The restaurant-quality selections were then individually prepared and plated in the kitchen and presented to the tables in a matter of minutes. For lunch on the second day, attendees enjoyed roast turkey and beef ribs which were packaged and prepared in Oven Ease™ ovenable bags.

Cryovac® Automation & Integration Event
Smarter systems mean smarter profits

September 30, 2010

At the second annual Automation & Integration Event held at Packforum Americas in Atlanta, GA, processors had the chance to see firsthand why Cryovac^® automated solutions are more than just equipment – they are a smart business decision

The event featured the Cryovac^® brand’s “Ready-to-Pack to Ready-to-Ship^®” philosophy, showcasing the latest in high-speed packaging systems for fresh red meat, dairy, and smoked & processed food products, along with the PakFormance™ integration platform. PakFormance™ integration solutions combine hardware, software, equipment and services to give food processors unrivalled control and oversight within their operations.

“The Automation and Integration Event is a great opportunity for us to demonstrate to processors how our total systems approach and integrated systems lead to bottom-line results,” said John King, food equipment director for Sealed Air’s Cryovac^® Food Packaging. “Our automated systems and high-performance materials, along with the knowledge and experience of our experts produce measurable results.”

The day was filled with activities ranging from workshops on total cost of ownership and simulation software to full line demonstrations highlighting the latest technology and equipment like fully automated bag loaders and vacuum chamber systems. For dinner, attendees enjoyed culinary highlights such as shrimp and grits and pulled pork prepared in OvenEase™ bags.