Table of Contents

1. Section I: Introduction
   1. Foodservice packaging defined
   2. Study organization
   3. Geographic regions
   4. Methodology
   5. Conventions
2. Section II: Executive Summary
   1. Market drivers and trends
      1. Demand for foodservice
      2. Drivers and trends in foodservice
      3. Drivers and trends in foodservice packaging
   2. Market projections
      1. Total market
      2. Categories of packaging
      3. End-use
      4. Primary packaging
   3. Technology
      1. Food science and food processing
      2. Packaging materials and equipment
3. Section III: Market Trends and Projections
   1. Foodservice industry overview
      1. Industry size
      2. Retail versus foodservice consumer spending
      3. Food manufacturer revenues
      4. Foodservice outlets
   2. Foodservice industry drivers and trends
      1. Convenience and time savings
      2. Disposable income
      3. Food experience
      4. Demand for foodservice by age
      5. Foodservice outlet type
      6. Ethnic influences
      7. Cost control
      8. Consolidation
      9. Food quality
      10. Food distribution temperature
      11. Nutrition and health
      12. Portion sizes
      13. Food safety
      14. Expanding locations
      15. Expansion of services
   3. Foodservice packaging drivers and trends
      1. Underlying demand
      2. Sustainability
      3. Barrier packaging
      4. Number 10 can replacement
      5. Portion-control
      6. Food quality and safety
      7. Packaging cost
      8. Storage efficiency
      9. Packaging graphics/labeling
      10. Foodservice outlet type
      11. Distribution temperature
      12. Packaging to reduce shrink
   4. Primary packaging in foodservice
      1. Beverages
      2. Bread and pizza
      3. Breakfast food
      4. Ketchup, condiments, and spreads
      5. Dessert products
      6. Dairy
      7. Dry mixes/ingredients
      8. Fruits and Vegetables
      9. Meat, poultry, and seafood
      10. Pasta
      11. Snacks
      12. Soups, sandwiches, and sauces
      13. Other
   5. Primary packaging dollars segmented by end-use
   6. Closures, secondary packaging, and tertiary packaging
      1. Primary Containers
      2. Closures
      3. Secondary packaging
      4. Tertiary containers
   7. Dollars – closures, secondary packaging, and tertiary packaging
      1. Primary Containers
      2. Closures
      3. Secondary packaging
      4. Tertiary containers
   8. Foodservice packaging segmented by distribution temperature
      1. Current consumption
      2. Projection
   9. Foodservice packaging by bulk versus portion control
      1. Current consumption
   10. Foodservice packaging segmented by barrier properties
       1. Current consumption
       2. Projection
4. Section IV: Technology
   1. Foodservice packaging types
      1. General characteristics
      2. Bags
      3. Bottles and jars
      4. Cartons and canisters
      5. Cans
      6. Cups, tubs, and trays
      7. Pails
      8. Pouches
      9. Corrugated containers and folding cartons
      10. Closures
   2. Packaging materials for foodservice
      1. Bags
      2. Bottles and jars
      3. Cartons and canisters
      4. Cans
      5. Cups, trays, tubs
      6. Pails
      7. Pouches
      8. Closures
   3. Food processing technologies
      1. Water activity
      2. Hot fill
      3. Aseptic processing
      4. Retort
      5. Modified atmosphere packaging
   4. Distribution temperature
      1. Ambient
      2. Frozen
   5. Packaging challenges
      1. Beverages
      2. Baked products
      3. Breakfast foods
      4. Condiments
      5. Dessert products
      6. Dairy
      7. Dry mixes/ingredients
      8. Fruits and vegetables
      9. Meat, poultry, and seafood
      10. Pasta
      11. Snacks
      12. Soups and Sauces
      13. Other
   6. Emerging packaging technology
      1. Aluminum bottle
      2. Retort pouches
      3. Cook-in packaging
      4. New barrier materials
      5. Nanotechnology
      6. Active and intelligent packaging
   7. Emerging technology for food processing
      1. Ohmic heating
      2. Ionizing radiation
      3. Microwave heating
      4. Ultra high pressure (UHP) processing
5. Section V: Appendix
   1. Primary packaging volume
   2. Primary packaging dollars
   3. Closure volume
   4. Closure dollars
   5. Secondary packaging – folding carton volume
   6. Secondary packaging – folding carton dollars
   7. Secondary packaging – polyethylene bag volume
   8. Secondary packaging – polyethylene bag dollars
   9. Tertiary packaging (shipping container) volume
   10. Tertiary packaging (shipping container) dollars
   11. Barrier, distribution temperature, package size
6. Section VI: Glossary