March 2023 Packaging Digest article. With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching. ​   Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand   Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/expertise.html Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine http://www.packagingtechnologyandresearch.com/

1. 4 Packaging
Lessons from
Kiwi’s Global
Supply Chain
March 2023
Connect with me at 612-807-5341 or
claire@packagingtechnologyandresearch.com
Dr Claire
Sand’s article
in Packaging
Digest
The following article can be found at
or by visiting my website

4. 4/14/23, 10:15 AM 4 Packaging Lessons from Kiwi's Global Supply Chain
Computational fluid dynamics (CFD) and dimensional weight optimization (DIM, the
amount of space a package occupies versus its actual weight) have been used to
optimize the void spaces between packages.
"We optimized packaging strength as a function of cooling rates, case dimensions,
venting, and pack density using a synthetic kiwi during the off-season," Bronlund
explains.
This allowed the team to optimize packaging while not interfering with production.
2. Use advanced sensing technology to prevent food
spoilage.
Kiwi is particularly susceptible to ethylene - just l0ppb of ethylene in the container
causes unwanted ripening of all kiwi, shortening the storage life. East's team
discovered that non-perforated films and modified atmospheres of 12 to 15% oxygen
and 3 to 4% carbon dioxide prevented kiwifruit softening.
"We determined that using cutting-edge grading technologies, such as image
processing and NIR (near infrared spectroscopy), to segregate kiwi by maturity level
and size reduces spoilage," East adds.
3. Deliver true sustainability through future proofing
of packaging.
Work is being done to make Kiwi packaging "future proof" and to develop the most
sustainable export packaging. Given that the bulk of New Zealand kiwi is destined for
the export market, kiwi packaging must conform to sustainable packaging rules in each
unique marketplace. Plastic packaging, for example, has been abolished in France
despite the role it plays in maintaining the acceptable appearance of kiwi.
"Our Life Cycle Impact (LCI) modeling helps define what's the most sustainable
package for different end markets in order to meet the unique regulatory requirements,
overseas disposal options, and packaging sourcing from within or near New Zealand,"
https://www.packagingdigest.com/print/35951 3/5

7. • Claire Sand is a Global Packaging Leader with 35+ years of broad
experience in the food and packaging science spectrum in industry -
from basic research to marketing - and in academia - tenured
professor and director.
• Sand's mission is to enable a more sustainable food system with
science and value chain innovations that more sustainably increases
food shelf life and prevents food waste.
• She solves packaging and food industry challenges using a blend of
packaging and food science and value-chain expertise.
• Dr. Sand holds a PhD in Food Science and Nutrition from the
University of Minnesota and MS and BS in Packaging from Michigan
State University.
Questions?
Let’s Connect!
Call 617-807-5341 or email
claire@packagingtechnologyandresearch.com
www.PackagingTechnologyandResearch.com