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  • Emotional farewell funeral for Los Cuervos coach and colleague José Luis Parga

    We are sad to announce that José Luis Parga, coach of Los Cuervos LINPAC Canoeing Club and who was also a LINPAC colleague, died on Tuesday in his house in Pravia.
    José was the responsible for the loading dock of the Quintana Warehouse and he has been a colleague of the Spanish LINPAC team since 1993. He will be sadly missed by his colleagues across the LINPAC group.
    Regional newspaper La Nueva España featured a tribute to José in its sports pages yesterday. It’s a fitting farewell:

  • New food-to-go solutions with LeanBake bakery range

    At LINPAC Packaging we are set to expand our LeanBake bakery packaging range later this year with new portion packs for the sweet confectionery ‘food-to-go’ market such as individual cake slices and muffins.
    The packs have been designed for the on-the-go consumption market and will sit alongside the recently launched Freshware range in retailer chilled cabinets, as well as in the bakery aisle.
    The new LeanBake portion packs are designed with lightweight bases and lids with a contemporary look and feel and do not compromise on the functionality needed in the sensitive bakery and confectionary packaging market. 

  • New insights help industry target household food waste reduction

    New insights on how to reduce household food waste can help industry target their activity and enable their customers to waste less and save money. The report released today from WRAP highlights that 2 million tonnes of household food is discarded because it is not ‘used in time’, half of which is thrown away whole or in unopened packaging, costing consumers around £2.4bn a year.
    In a third of cases (660,000t), passing a date label triggered disposal, while foods judged by consumers to have ‘gone off’ before they could be eaten (mouldy, stale etc) were responsible for most of the remaining 1.3 million tonnes. Significant progress has been made around clarifying date labels and storage guidance to keep food fresher for longer, under WRAP’s Courtauld Commitment, but the level of waste clearly shows more needs to be done in these and other areas.

  • Try a slice of LINPAC for premium meats and fish

    An innovative new solution for premium meats and has been designed by LINPAC to reduce food spoilage and waste in-store – we think you’ll like it a lot.
    LINslice is an absorbent EPS base ideally suited to products such as sliced smoked salmon and pre-cooked meats. Micro-perforations have been created within the base to absorb any unsightly juices which can contain bacteria and lead to spoilage of the meat and ensuring that the premium look and feel of the pack is maintained so that shoppers are not put off from making a purchase.

  • Launch of new national litter strategy for Scotland

    While the debate about litter south of the Border continues to focus bone-head calls for a ban on packaging, the Scots are taking a more enlightened view of things by focusing on the actual cause of litter by urging Scots to do the right thing and use the bin.
    A staggering 250 million bits of visible litter are dropped in Scotland each year, damaging the environment and posing a risk to public health – with littering and flytipping costing at least £53 million of public money to tackle.

  • Fish and Chips are Britain’s greatest-ever double act

    It is a British tradition that has brought joy to millions of families for more than 150 years.
    Now one of Britain’s favourite dishes, fish and chips, has been voted as the country’s greatest-ever double act.  The meal polled above the likes of Posh and Becks and the Duke and Duchess of Cambridge in a survey of the top 50 British combinations.
    The survey asked 1,000 adults to choose their favourite British pairing, from areas such as comedy, music, food, business or sport.

  • John serves up tasty fish and chips with LINPAC

    John Massey of JM’s Restaurant & Takeaway in Retford, Nottinghamshire is rightly proud of his fish and chips and is keen that those taking their meal out of JM’s enjoy it just as much as those eating in the restaurant.
    That’s why John spent a lot of time choosing the right packaging to serve his fish and chips in to ensure that the chips don’t turn soggy and the batter remains nice and crisp.
    “At one time, it was easy to be concerned with only the cost factor but now, with more choices available and a greater focus on the environmental impact of packaging, our customers are demanding the very best from their local fish and chip shop,” says John.