Packaging innovations: Heinz’s stately summer, Entenmann’s rebrand tech boosts accessibility

Companies constantly innovate with technology and redesign their packaging to get better performance, improve marketability and enhance sustainability. Here’s a look at five recent revamps, innovations and sustainable packaging solutions on Packaging Dive’s radar.

Feeling saucy

Heinz is releasing limited-edition sauce packets through August that feature designs highlighting each of the 50 states’ iconic foods on different condiments. For example, the Maine version features a lobster roll on a mayonnaise pack, Illinois’ shows a Chicago hot dog on a yellow mustard pack and Missouri’s shows Kansas City ribs on a BBQ sauce packet. The designs for the United States of Saucemerica campaign will be printed on seven different types of condiment packets, and participating vendors will receive a variety of styles to distribute.

Consumers have a chance to win prizes by uploading their packet photos online. Each additional state’s packet will be counted on the individual consumer’s map, and certain prizes will be awarded based on how many packets they collect.

Accessible delights

A box of Entenmann's Baker's Delights snack cakes. — Courtesy of Entenmann's

Entenmann’s is rebranding its line of Minis to Baker’s Delights with a new logo and look to accompany the name change. A corner of the boxes will also feature a NaviLens code, which is described as a “technology for the visually impaired.”

After scanning the QR-style code with the NaviLens app, the user can hear a product’s name, nutrition facts and allergen information. The company says it is the first sweet baked goods brand to partner with NaviLens on this technology. Entities including Coca-Cola UK and New York City’s Metropolitan Transportation Authority also use NaviLens technology.

Cane-do attitude

Food in various take-out containers that are made from sugarcane. — Courtesy of Restaurantware

Restaurantware launched a line of more than 50 sugarcane-based products that can be used for takeout, catering and other food services. The company says the plates, trays, cups and other service ware are compostable, good for hot and cold foods, microwavable and do not contain added PFAS. Restaurantware is working to get Biogradable Products Institute certification for compostability.

The products are derived from repurposed sugarcane fiber, specifically a pulpy byproduct of sugarcane processing called bagasse. The fibrous residue is increasingly being explored for value-add applications including packaging, fuel and animal feed.

Wedged in

A sandwich inside a specialty fiber-based, wedge-shaped container. — Courtesy of ProAmpac

ProAmpac released a sandwich wedge package that “introduces the concept of modified atmosphere packaging to a fiber-based format” as an alternative to plastic sandwich packs. The company says the two characteristics addresses the demand for more sustainable packaging that still reduces food spoilage. ProAmpac says the product, a carton board with a thin film lining, is recyclable when consumers peel away the liner.

All recycled, no virgin

Food packaging made from AdvanSix 100% recycled nylon material. — Courtesy of AdvanSix

AdvanSix introduced a nylon material made from 100% postconsumer recycled content that it says can be used for a variety of products, including packaging. The company says the recycled material performs as well as virgin nylon.

“There is a growing demand among plastic and film manufacturers for a reliable, cost-effective supply of 100% recycled materials,” Kori Anderson, vice president and general manager of Nylon Solutions, said in a news release. “We are pleased to bring products to the market with the potential to help customers reduce carbon footprint, lessen the impact on landfills, and provide a drop-in solution to support a wide variety of end market.