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  2. Professionals of the alimentary sector of 18 countries of congregan in the summit of packaging of Sealed Air in Paris   (28/11/2011)

This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at Profesionales del sector alimentario de 18 países de congregan en la cumbre de envasado de Sealed Air en París

Professionals of the alimentary sector of 18 countries of congregan in the summit of packaging of Sealed Air in Paris

28 November 2011

The pasts 9 and 10 November, a total of 57 delegates that represented to 42 companies of the alimentary sector of Europe, Half Orient and Asia, assisted to a summit on innovations in the packaging of foods in Packforum (Paris).
The day had demonstrations in direct and debates about the solutions of packaging Sealed Air Cruovac, instrumented to adapt to the tendencies of consumption and lifestyle of the future. Marcus Samuelsson, awarded chef, restaurador, ambassador of Unicef and known writer on the thematic food and culture, added more subjects of reflection to the program 'To taste of tomorrow'
Temáticamente, 'To Taste of Tomorrow' covered all the chain of activities of the alimentary sector, from the safe and profitable storage of the prime matters until the solutions of machines expendedoras.

There was in total eight workshops of degustación and proof divided in two main categories: prepare foods and serve foods. In each one of them put to proof the capacity of determinate products Sealed Air Cryovac to surpass the challenges posed by the areas of concrete businesses represented by the assistants.

The requirements of the preparation of foods of today and of the morning were treated in three presentations. The materials Cryovac showed that they can mark the difference in the kitchens, since they offer a conservation and practical preparation, profitable and hygienic of ingredients so diverse like aliños for salads, olives, purée of potatoes and scrambled eggs.

These materials can instrument with mechanisms dispensers or easy opening systems customised. In four spaces of demonstration, several chefs of Ducasse Education stood out several methods of preparation with recipes adapted of Alain Ducasse to serve succulent dishes using the last in technology of empty. Different types of sabrosas meats were sealed to perfection in the new stock exchanges horneables Cryovac Oven Ease. To continuation, the delegates adentraron in the creative atmosphere of the internal workshop of design of products of packaging, where the customers can visualise his ideas, what allows to improve the development of mark and deletes the need to make costly samples.

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