Our St Helens has been named ‘Most Improved Plant’ at the Best Factory Awards 2014. The site was also highly commended in the ‘Best Household & General Products Plant’ category, coming runner-up to Coca Cola Enterprises. The awards are run by Cranfield School of Management in partnership with industry magazine Works Management and celebrate manufacturing excellence in the UK. St Helens is LINPAC Packaging’s £550m principle site for thermoforming EPS. Last year it manufactured more than one billion products for the UK and European foodservice market including caterers, restaurants and fast food outlets.
Everyone knows that food does not stay fresh forever. Milk turns sour, bread goes mouldy, meat develops a brown colour and an unpleasant odour. A number of factors cause food spoilage. Oxygen in the air can cause a process of decay called oxidation. One of the main causes of the spoilage of food is the growth of microbes such as bacteria, yeasts and mould that are present all around us. These microbes feed and grow on the food product, causing it to go bad. The appearance of food can also change over time when exposed to air. Fresh meat turns brown after a while because of interaction with oxygen. There are a number of ways to slow down these processes of spoilage and to keep food attractive and edible for as long as possible. These include simple refrigeration or treatments such as pickling, curing with salt or by adding artificial preservatives.
Did you know that you and your family are probably wasting £60 a month by throwing away almost an entire meal a day? A recent report by the government's waste advisory body, the Waste & Resources Action Programme (WRAP) shows that Britons are chucking out the equivalent of 24 meals a month, adding up to 4.2 million tonnes of food and drink every year that could have been consumed. Almost half of this is going straight from fridges or cupboards into the bin. One-fifth of what households buy ends up as waste and around 60% of that could have been eaten.
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