Aaron L. Brody

Foodservice is really a two-segment industry relative to food containment: that employed to deliver raw materials and ingredients to kitchens for preparation by chefs and cooks and that employed by retail outlets to give to consumers to take the prepared food products away for immediate consumption.

There is no shortage of articles on the dynamics of foodservice, but we suffer from a paucity of data on the singular forms of packaging that envelop the products. So let us probe just a few to sugg…

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