Plastics in Food Packaging Conference

Plastics Institute of America Inc.

• Session 1—How Supermarkets Look at Plastics 1. Plastics and the Purchasing Equation 2. Plastics, the Good, the Bad and the Opportunity 3. Thoughts about Plastics Packaging from a Food Retailer 4. Plastics for Fresh, Chilled, and Baked Products 5. Plastics Packaging and the Environment: Your Facts, Our Facts, Reality Session 2—How Food Processors Look at Plastics 6. Teaming Up Plastic Packaging with Food Products—A 10-Year Retrospective & an Assessment of the Challenges Ahead 7. Plastic Food Packaging—A Sound Environmental Choice 8. Microwave Packaging at Golden Valley 9. Food Packaging: Implications and Considerations for Recycled Plastics Session 3—How Food Companies Use Plastics 10. Campbell Soup and Plastics—What’s Next 11. What’s It Going to Be: Flexible, Rigid, Microwaveable, Dual Ovenable, or What? 12. Flexible Packaging and the Environment 13. Solid Waste Solutions for Food and Beverage Packages Session 4—Regulations for Plastics Packaging: What’s Coming? 14. Solid Waste Packaging Issues: GMA’s Perspective 15. Should We or Shouldn’t We? That is the Question 16. Food Manufacturer/Packaging Supplier: Sharing the Burden of Proposition 65 17. FTC Actions with Respect to Environmental Claims 18. An FDA Perspective of Regulations for Food Packaging 19. Legislative Initiatives Affecting Plastic Packaging for Foods Session 5—Design for Plastics Packaging 20. Design Considerations for Plastics Packaging 21. Barrier Packaging Technologies—What are the Alternatives? 22. Polyesters for Monolithic Barrier Food Packaging 23. Chilled Foods: Packaging for Freshness 24. EZO Semi-Rigid Packaging System 25. Interaction of Packaging & Foods to Provide Superior Quality Microwaveable Food Products 26. Defining and Developing the Environmental Performance of Plastics Packaging