Stay informed on the latest innovations and technologies in packaging and processing within the food and beverage industry. This category covers the companies, equipment, and materials that are transforming how products are packaged, processed, and delivered to consumers. From sustainable packaging and smart technologies to advanced processing equipment and automation, explore the solutions that are driving efficiency, safety, and sustainability across the entire value chain.
Globally, 460 million tons of plastics are produced every year. These plastics, their associated chemicals, and emissions drive climate change, biodiversity loss, and pollution and thus exacerbate the triple planetary crisis (FPF reported). The ongoing international negotiations to develop a global plastics treaty are crucial for transforming the plastics economy (FPF reported and here). To ensure evidence-based and effective decision-making, negotiators and the public need access to unbiased, conflict-of-interest-free information. Therefore, hundreds of members of the scientific community have self-organized to address this need by forming the Scientists’ Coalition for an Effective Plastic Treaty (FPF reported and here).
In a perspective article published in Microplastics and Nanoplastics on July 18th, 2024, Kristian Syberg of Roskilde University, Denmark, and a multi-national cohort of members from the Scientists’ Coalition describe why the Coalition was formed and how it ensures the quality and accessibility of its outputs to all stakeholders. The article explains that “there is a lot of misinformation being spread by stakeholders with special interests”, but there is no formal UN mechanism to inform the negotiators on the relevant available science.
The Scientists’ Coalition captures the expertise of more than 350 independent scientists from academic and research institutions across various disciplines and 60 countries. All Coalition members must declare any special interests and provide a track record of publishing peer-reviewed research related to plastic pollution when applying to join. This declaration is carefully reviewed to prevent members with conflicts of interest from influencing the Coalition’s efforts. Most of the researchers involved mentioned environmental science, microplastics, or waste management as their areas of expertise. The multidisciplinarity and diversity of the researchers ensure that the interdependent factors of plastic pollution are well understood.
Any document produced on behalf of the Scientists’ Coalition undergoes an internal peer-review process to ensure that the information provided is unbiased and free of conflicts of interest, just as any standard peer-reviewed journal article is meant to do. In this way, the Scientists’ Coalition can play a central role as an honest knowledge broker.
According to the article’s authors, access to relevant scientific information for different stakeholders is ensured through a multi-faceted communication approach, including the development of various outputs tailored largely to treaty negotiators. These include peer-reviewed publications, scientific letters and commentaries, policy briefs and fact sheets, social media engagement, and direct participation in treaty negotiations. The diversity of outputs ensures that robust, independent science is accessible to negotiators, the media, and the public. A dedicated social media strategy and communications team helps to increase engagement and disseminate information widely and effectively.
Lead author Kristian Syberg wrote on LinkedIn that he hopes this transparent article will not only ensure trust in the Coalition but also “inspire other researchers who wish to organize themselves and inform future important policy processes”.
PHT Investment Group has launched a new fund as part of its mission to transform the post-harvest infrastructure sector.
PHT Growth Fund LP is a new investment vehicle established to make strategic acquisitions and investments in temperature-controlled food supply chains, with a mission to support the movement of fresh produce from field to table.
“The post-harvest infrastructure sector is long overdue for improvement; right now, globally, over a trillion dollars of food goes to waste each year,” says Jim White, founder and CEO of PHT Investment Group LLC, the general partner of PHT Growth Fund. “Our new fund will dramatically reduce that wastage through the changes we are making in the industry. Investing in a carefully selected portfolio of cold storage infrastructure assets and mission-critical logistics will increase productivity, increase shelf life, increase the nutritional value of fresh produce and reduce waste. All of this will result in savings at the retail level, as well as profits to growers and investors.”
PHT Growth Fund was founded on White’s vision of building an investment firm focusing on the post-harvest infrastructure sector.
“Right now, one-third of all food produced for human consumption is lost due to spoilage, mainly because of outdated infrastructure and improper handling after harvest,” White says. “We aim to change that. Our mission is to combine diversified investments in pre-cooling, cold storage, infrastructure, logistics and technology to revolutionize the ag industry and eliminate food waste – to the immense benefit of growers, consumers and investors.”
The post-harvest infrastructure sector is the nexus of the global food supply chain, sitting at the intersection of next-generation technology, mission-critical logistics and environmentally sustainable infrastructure in a sector of the agricultural space dating back almost a century. When fresh produce is pre-cooled immediately after harvest and before being placed into cold storage, the nutritional value and shelf life of the commodities are maximized.
“Private equity investors, family offices, institutions and corporate investors who are interested in our capabilities for the future should also know our history,” White says. “We trace our operational roots to 1936 when Growers Ice Company was established in Salinas, Calif. Back then, Growers Ice coined the term ‘iceberg lettuce’ when train cars full of lettuce were cooled by block ice produced at our original campus facility. That campus still operates today and remains a major fixture in the Salinas Valley agriculture industry. Over these 88 years, we’ve developed deep sector expertise in fresh produce pre-cooling, cold storage, infrastructure, logistics and industrial equipment design, engineering and manufacturing.”
Carving a niche for its distinct flavor combinations, the new packaging – which is fully recyclable – positions the brand’s pairings as “Fusion Hummus” and features the brand’s vibrant colors. Food photography and creative usage ideas aim to inspire shoppers.
Made with plant-forward ingredients, Lantana’s fusion hummus includes:
Sriracha Carrot: Creamy white beans are topped with roasted red peppers and apricots for the ideal balance of sweet and spicy.
Black Bean Hummus: Rich, savory black beans with a spicy corn relish topping that is perfect as a spread or guacamole alternative.
Cauli Pizza Crust: Featuring a white bean base and savory marinara basil sauce for pizza cravings, conquered.
Dill Pickle Hummus: A classic hummus topped with diced dill pickles ready to spread on sandwiches or wraps.
“Consumers want healthy, plant-based foods that deliver a full flavor punch and are super easy to incorporate into their daily eating habits,” says Megan Trout, director of brand management at Lantana Foods. “Our fusion hummus checks all the boxes: fun, flavorful and convenient. Our delicious combinations are unlike any other hummus in the market. We hope our new packaging reflects our passion for these products and helps consumers spot us in the deli.”
The rebrand coincides with Lantana’s retail expansion across the country. Consumers can find the recyclable hummus packaging on-shelf beginning in September at a suggested retail price of $4.99.
The European Commission claims that all 27 EU countries have failed to achieve a number of collection and recycling targets, and is set to launch infringement procedures as a result. What does all of this mean in practice? Tim Sykes, Packaging Europe’s brand director, tells us more.
This content was originally sent to Packaging Europe members in The Bulletin – a weekly newsletter with articles like this, as well as lots more original content. To receive a brand-new edition of The Bulletin every week, plus an exclusive range of reports, briefings and events, click here to learn more about becoming a member.
As you’ve no doubt discovered for yourselves, the European Commission has launched an infringement procedure against all 27 of its Member States. Various legally binding collection and recycling targets have not been met, the Commission says, including mandates laid out in the since-updated Packaging and Packaging Waste Directive.
By 31st December 2008, all Member States were to recycle between 55% and 80% of their packaging waste. Specifically, this constituted 60% of their paper, cardboard, and glass, as well as 50% of their metals, 22.5% of their plastics, and 15% of their wood.
No specific breakdown of each nation’s progress is provided; the Commission simply states that ‘many’ of these recycling rates were not achieved.
Understandably, questions were raised when we shared our coverage of the proceedings on LinkedIn. It was correctly pointed out that it has been sixteen years since the Directive’s targets were supposedly missed, and one might wonder why legal action is only now being taken.
The answer is up for debate. There is the cynical argument that, as various industry players voice their concerns about the Packaging and Packaging Waste Regulation in its current form, taking Member States to task is a smokescreen to avoid the complicated work of altering the text.
Conversely, the increasing ambition of newer legislation requires our industry – and, indeed, our politicians – to be proactive. Some might argue that serious legal consequences could be the necessary incentive to ensure everyone makes an equal and meaningful contribution to the EU’s targets.
So, too, did a commenter wonder where the UK stands, given its departure from the EU. While I don’t have all the answers, I can point to Statista’s research regarding plastic food packaging; it records a 21.2% increase in the recycling rate between 2008 and 2016, at which point it stagnates. With 70% of the UK’s plastic waste comprising packaging, according to WRAP, the total amount of waste across all materials and applications is undoubtedly an unsettling figure.
Here at Packaging Europe, my colleagues and I will keep our eyes on the infringement procedure as it unfolds. We hope to see some positive steps forward, but only time will tell.
When designing a pinion, one consideration that must be reviewed is the relationship between the number of teeth, the gear pitch, and the pressure angle. Image courtesy of KHK
Understanding the Choice of Pressure Angle in the Design of Spur or Helical Gearing
By Brian Dengel, General Manager of KHK-USA
The pressure angle of a gear is defined as the angle formed by the radial line and the line tangent to the profile at the pitch point. As noted in the image in Figure 1, the pressure angle is the jump off angle of the characters.
Looking at Figure 2, the line labeled “1” is normal to the tooth profile; the line labeled “2” is the tangent to the reference circle; the line labeled “3” is tangent to the profile, and the line labeled “4” is the radial line. In this image, the normal pressure angle is labeled α. Here α = α’. Therefore, α’ is also the pressure angle.
In most cases, the pressure angle being referenced is the normal pressure angle, although the transverse pressure angle and the axial pressure angle are also considered when working with helical gearing.
A common value of 14 degrees, 30 minutes was historically used in diametral pitch gearing. The basis for this selection was that this pressure angle allows for reduced noise in the gear mesh and exhibits a lower rate of wear. Mechanisms that did not need to transmit heavy power transmission were ideal for this pressure angle. However, it was recognized by the American Gear Manufacturers Association (AGMA) that a 20-degree pressure angle was more suited for most applications and included this value as its preferred value for normal pressure angle beginning in the early 1980s.
The benefits of selecting a 20-degree pressure angle include additional power transmission capacity, better lubrication in the gear mesh, and reduced numbers of teeth for the pinion without undercutting. The 20-degree pressure angle gear tooth has a wider base that allows for additional load capacity, but it incurs additional wear on the tooth flank during interchange of teeth in and out of mesh. For some specialty applications where noise is not an issue but strength is, pressure angles of 22 degrees, 30 minutes; 25 degrees; or 30 degrees have been used.
Designing a Pinion
When designing a pinion, one consideration that must be reviewed is the relationship between the number of teeth, the gear pitch, and the pressure angle. As each of these values decreases, the minimum number of teeth to prevent undercutting increases. For example, a module 1 spur gear with a 14-degree-30 minute pressure angle will begin to exhibit undercutting if it has less than 26 teeth. However, a module 1 spur gear with a 20-degree pressure angle would not exhibit undercutting until it has less than 15 teeth.
This is significant when designing systems where a relatively large reduction ratio is required. For example, if one desired to use spur gears to reduce the speed from 1,200 rpm to 200 rpm and chose to design with 14-degree-30 minute pressure angle gears, the minimum number of teeth for the input would be 26, and the number of teeth for the output would be 156.
These gears would have a very large footprint compared to a 20-degree pressure angle pair that could accomplish the same task with a combination of 16 teeth on the input and 96 teeth on the output. If designed with the same pitch, the 20-degree pressure angle output gear would be 38 percent smaller in diameter than the 14-degree-30-minute pressure angle gear. This would reduce both the space requirements for the gearing as well as reduce the weight of the gearing.
Gear Racks
Gear racks are defined as a spur gear having a pitch radius of infinite size. For a 14-degree-30-minute pressure angle rack and for a 20-degree pressure angle rack, the racks both have the same straight-sided tooth form, but the sides of the teeth are at different angles. As such, the angle of the tooth profile and the pressure angle for the gear rack are the same.
For helical gearing, it is important to understand the action of the transverse pressure angle, and the axial pressure angle. The transverse pressure angle is defined as:
where is the normal pressure angle and β is the helix angle.
For example, if you design a helical gear with a 10-degree helix angle, a 14-degree-30-minute pressure angle, and 30 teeth, the resulting radial pressure angle will be 14 degrees, 42 minutes, 50 seconds. For a 10-degree helix angle but a 20-degree normal pressure angle, the resulting radial pressure angle will be 20 degrees, 17 minutes. This increase in pressure angle in the radial direction is due to the increase in the base circle. It permits an increase in power transmission proportional to the increase in the tooth width at the root.
One requirement for all gearing is that the pressure angle must be the same for both gears in mesh. A 20-degree pressure angle gear will not mesh properly with a 14-degree-30-minute gear, even if all of the other gear geometry is the same. For simplicity, metric spur gears as produced to Japanese Industrial Standards (JIS) are always 20-degree pressure angle gears.
About the Author
Brian Dengel is general manager of KHK-USA, which is based in Mineola, New York. Learn more at www.khkgears.us.
The Biden-Harris administration has introduced a strategic initiative to combat plastic pollution, focusing on the entire life cycle of plastics from production to disposal. The plan is detailed in a document published on July 19, 2024, and aims to “reduce the impact of plastic pollution throughout the plastic lifecycle and calls for sustained and coordinated work with state, local, Tribal, and Territorial governments, local communities, the private sector, and other stakeholders to address the scale and breadth of the plastic pollution challenge” (FPF reported).
The report named “Mobilizing federal action on plastic pollution: Progress, principles, and priorities”, marks the first time the U.S. federal government has recognized the severity of plastic pollution and the extensive response that is required to combat it. The strategy combines existing and new measures to tackle the plastic problem.
One key aspect of this initiative is the reduction of plastic procurement by federal agencies. Targets include eliminating single-use plastics in federal food service operations by 2027 and in all federal operations by 2035, by prioritizing reusable, compostable, and recyclable products in food service. The Environmental Protection Agency (EPA) plans to invest $275 million to improve reuse, composting, and recycling infrastructure (FPF reported).
The document also acknowledges the negative environmental and human health impacts of chemicals of concern used during the production of plastics and looks to “improve the public’s understanding of releases associated with plastics production” (FPF reported).
The strategy comes before the last round of negotiations for a global plastics treaty taking place on November 25 – December 1, 2024, in Busan, Republic of Korea (FPF reported). The U.S. has previously been criticized for its lack of initiative in the negotiations, as it is not part of the High Ambition Coalition to End Plastic Pollution.
While it’s mid-summer, and while most of Europe (and a good chunk of the American workforce) is taking some well-deserved time off, the AI news hasn’t slowed down one bit.
This week’s Food AI bulletin has updates on a new Google breakthrough on enabling better contextual understanding of our homes (including our kitchens), how Gemini is powering new features in Google’s smart home products, Wendy’s release of a Spanish-language edition of its AI drive-thru assistant, Amazon’s AI refresh of Just Walk Out, a new AI-powered digital tool called the NOURISH to help those living in food deserts make better food choices, a Danone and Microsoft multiyear deal to upskill employees on AI tools, and a survey that shows South Korean students prefer AI-generated healthy food options over more conventionally developed products.
Here we go:
Google’s New Robot Breakthrough Could Make It Easier to Train Your Robot Butler to Cook or Grab You a Cola
In the past, robots were challenged in doing useful tasks with autonomy, in part because they didn’t generally understand what they were seeing and how it related to a person’s specific living situation, etc.
That’s begun to change in recent years, in part because we’ve seen significant advances in robot navigation as researchers using new tools such as Object Goal Navigation (ObjNav) and Vision Language Navigation (VLN) have allowed robots to understand open commands such as “go to the kitchen.”
More recently, researchers have created systems called Multimodal Instruction Navigation (MIN), which enable robots to understand both verbal and visual instructions simultaneously. For example, a person can show a robot something like a toothbrush and ask it where to return it using both the spoken request and the visual context.
Now, Google researchers have taken things a step further by creating what they call Mobility VLA, a hierarchical Vision-Language-Action (VLA). This is a “navigation policy that combines the environment understanding and common sense reasoning power of long-context VLMs and a robust low-level navigation policy based on topological graphs.”
In other words, showing a robot an exploration video of a given environment will allow it to understand how to navigate an area. According to the researchers, by using a walkthrough video and Mobility VLA, they were able to ask the robot and have it achieve previously infeasible tasks such as “I want to store something out of sight from the public eye. Where should I go?” They also write that they achieved significant advances in how easily users can interact with the robot, giving the example of a user recording a video walkthrough in a home environment with a smartphone and then ask, “Where did I leave my coaster?”
One of the biggest challenges around having robots be useful in a food context is that the act of cooking is complex and requires multiple steps and contextual understanding of a specific cooking space. One could imagine using this type of training framework to enable more complex and useful cooking robots or even personal butlers that will actually be able to do something like fetching you a cold beverage.
You can watch a robot using this new Gemini-enable navigation framework in the video below:
“You’re Food Delivery Is Here”: Google Bringing Gemini Intelligence to Google Home
Speaking of Google, this week, the company announced a new set of features coming to their suite of smart home products that their Gemini model will power. The new features were revealed as part of an announcement about a new version of the company’s smart thermostat and its TV streaming device. According to the company, they are adding Gemini-powered capabilities across a range of products, including their Nest security cameras and its smart voice assistant, Google Home.
By underpinning its Nest camera products with Gemini, the company says its Nest Cams will go from “understanding a narrow set of specific things (i.e., motion, people, packages, etc.) to being able to more broadly understand what it sees and hears, and then surface what’s most important.” Google says that this will mean that you can ask your Google Home app questions like “Did I leave my bikes in the driveway?” and “Is my food delivery at the front door?”
During a presentation to The Verge, Google Home head of product Anish Kattukaran showed an example of a video of a grocery delivery driver which was accompanied by an alert powered by Gemini:
“A young person in casual clothing, standing next to a parked black SUV. They are carrying grocery bags. The car is partially in the garage and the area appears peaceful.”
After what’s been a somewhat moribund period of feature-set innovation for smart homes over the past couple of years, both Google and Amazon are now tapping into generative AI to create new capabilities that I’m actually looking forward to. By empowering their existing smart home products like cameras and their smart home assistants with generative AI models, we are finally starting to seeing leaps in useful functionality that are bringing the smart home closer to the futuristic promise we’ve been imagining for the last decade.
Wendy’s Pilots Spanish-Language Drive-Thru AI Voice Assistant
This week, Wendy’s showed off its new Spanish-language capabilities for its Fresh AI drive-thru voice assistant according to announcement sent to The Spoon. The new assistant, which can be seen in the Wendy’ s-provided b-reel below, has a conversant AI bot that seamlessly switches to Spanish, clarifies the order, and upsells the meal.
According to Wendy’s, the company launched its Fresh AI in December of last year and has expanded it to 28 locations across two states.
This news comes just a week after Yum! Brands announced plans to expand Voice AI technology to hundreds of Taco Bell drive-thrus in the U.S. by the end of 2024, with future global implementation across KFC, Pizza Hut, and Taco Bell. Currently, in over 100 Taco Bell locations, the company believes the technology will enhance operations, improve order accuracy, and reduce wait times.
Amazon Previews New Generative AI-Powered Just Walk Out
Last week, Amazon gave a sneak peek at the new AI model that powers its Just Walk Out platform.
In a post written by Jon Jenkins, the VP of Just Walk Out (and, as Spoon readers may remember, the former founder of Meld and head of engineering for the Hestan Cue), we get a peek at the new AI model from Amazon. Jenkins writes the new technology is a “multi-modal foundation model for physical stores is a significant advancement in the evolution of checkout-free shopping.” He says the new model will increase the accuracy of Just Walk Out technology “even in complex shopping scenarios with variables such as camera obstructions, lighting conditions, and the behavior of other shoppers while allowing us to simplify the system.”
The new system differs from the previous system in that it analyzes data from multiple sources—cameras, weight sensors, and other data—simultaneously rather than sequentially. It also uses “continuous self-learning and transformer technology, a type of neural network architecture that transforms inputs (sensor data, in the case of Just Walk Out) into outputs (receipts for checkout-free shopping).”
Academic Researchers Creating AI Tool to Help Americans Living in Food Deserts Access Better Food Options
A team of researchers led by the University of Kansas and the University of California-San Francisco is tackling the issue of food deserts in the U.S. with an AI-powered digital tool called the NOURISH platform. According to an announcement released this week about the initiative, the group is supported by a $5 million grant from the National Science Foundation’s Convergence Accelerator program and the U.S. Department of Agriculture. The project aims to provide fresh and nutritious food options to the estimated 24 million Americans living in areas with limited access to healthy food. The platform will utilize geospatial analyses and AI to identify optimal locations for new fresh food businesses, linking entrepreneurs with local providers and creating dynamic, interactive maps accessible via mobile devices in multiple languages.
Danone Announces Multiyear Partnership with Microsoft for AI
An interesting deal focused on bringing AI training to a large CPG brand’s workforce:
Danone has announced a multi-year collaboration with Microsoft to integrate artificial intelligence (AI) across its operations, including creating a ‘Danone Microsoft AI Academy.’ This initiative aims to upskill and reskill around 100,000 Danone employees, building on Danone’s existing ‘DanSkills’ program. Through the AI Academy, Danone plans to enhance AI literacy and expertise throughout the organization, offering tailored learning opportunities to ensure comprehensive training coverage. The partnership will initially focus on developing an AI-enabled supply chain to improve operational efficiency through predictive forecasting and real-time adjustments. Juergen Esser, Danone’s Deputy CEO, emphasized that collaboration is not just about technology but also about fostering a culture of continuous learning and innovation. Microsoft’s Hayete Gallot highlighted the significance of AI in transforming Danone’s operations and the broader industry, aiming to empower Danone’s workforce to thrive in an AI-driven economy.
My main critique of a deal like this is that it essentially brings training and curriculum to train employees from an AI platform provider with skin in the game in Microsoft. As someone who’s long weaned myself off of most of Microsoft’s software products, I’d hate to go into a curriculum that will mostly be largely Microsoft AI tools training, not really broader AI training.
It is a good deal for Microsoft, with a smart focus on upskilling by Danone. Let’s hope Microsoft’s training brings a broad-based AI tool belt to the Danone workforce that is not entirely walled-gardened within Microsoft’s products.
Survey: Korean Students Prefer AI-Driven Health Foods
While some Americans are becoming more concerned about AI’s impact on our lives, it appears that at least some South Korean students are embracing AI in the development of healthier food options.
According to a recent survey conducted by Korea University Business School, young South Koreans are more likely to trust and purchase healthy functional foods (HFF) developed using artificial intelligence (AI) than those created through traditional methods. The study involved 300 participants and revealed that AI-developed HFFs scored higher in trustworthiness, perceived expertise, positive attitude, and purchase intention. The AI model, NaturaPredicta™, uses natural language processing to analyze botanical ingredients, significantly reducing the time and cost required for new product development. However, researchers noted the potential bias due to the relatively young demographic of the participants and suggested broader studies for more representative results.
APV, a brand of SPX FLOW, has introduced the Ultra Clean Pigging System, an upgraded hygienic system that recovers valuable product before cleaning-in-place (CIP).
This upgrade saves time and resources while reducing losses in dairy and plant-based food and beverage processing. The scraping system can be used on all lines that create fresh and fermented products, including yogurt, ice cream and desserts.
Dairy and plant-based processing systems demand product safety with robust cleaning and maintenance. By harnessing SPX FLOW’s pigging technology for recovering residual liquid products from pipes, the Ultra Clean Pigging System scrapes off high-value products from pipes without mixing them with water, significantly reducing wasted products during CIP operations. It has the CE (Conformité Européenne) mark and is constructed with both FDA and EU food contact-certified materials.
Ultra Clean Pigging System benefits include:
Higher product yield: There is up to 70%* reduction in product loss compared to hygienic cleaning systems without the APV pigging system.
More hygienic operations: The system’s modulating valve and pressure transmitter restrict product by-pass and allow for superior control of the scraper’s travel speed for sanitary performance.
Increased uptime: Due to faster cleaning methods, it provides more runtime compared to food processing plants without the APV pigging system.
Sustainable performance: The system uses up to 70%* less water and chemicals during CIP compared to food processing plants without the APV pigging system due to less product soil to be cleaned.
Easy to use and maintain: It can be retrofitted into existing systems and is optimized for maintenance using SPX FLOW spare parts
The scraping system is designed to meet these challenges by reducing product loss, increasing uptime and minimizing water and chemical usage. It addresses the pressing need for efficiency and sustainability in the food industry.
“We are thrilled to introduce the APV Ultra Clean Pigging System, representing the latest advancement in SPX FLOW’s commitment to foster sustainable food and beverage production globally,” says Pranav Shah, SPX FLOW global market director, dairy & plant-based beverages. “This innovative scraping system reduces product loss and optimizes system efficiency while keeping sustainability in mind. We are proud to offer our award-winning technology to even more of our dairy and plant-based processing customers.”
*Figures are contingent on actual running conditions within the plant.
In this edition of The Brief, we take an in-depth look at FoodDrinkEurope (FDE)’s ‘Sustainable Packaging Pathway’, which gives advice on how the industry can meet the PPWR targets.
EXAIR has consistently increased the availability of free tools to help customers. Once again, EXAIR is proud to present the latest of those free tools, the EXAIR AR Mobile App available in both Apple and the Google Play Stores.
The new mobile app provides an interactive and engaging experience for customers that can only be found at EXAIR. App users can quickly browse and place products directly into their environment to ensure a perfect fit into their application. The app expedites the solution finding process by allowing users to select their specific sizes and performance requirements, place a 3D version of the product in their actual workspace, and navigate to a page to purchase, all from their mobile device. The app also includes a library of conversion calculators to further assist with quick problem solving and computations on-the-go.
The EXAIR AR (Augmented Reality) Mobile App gives customers a breadth of EXAIR products at their fingertips and allows for easy selection of process-improving solutions without ever having to leave their facility or production line. The app is the next step in EXAIR’s continued efforts to offer the most advanced level of value for our customers. In addition, EXAIR.com has a large Knowledge Base that offers many other resources to help customers find and select the right solution for their application. Browse through product videos, performance data, CAD files, installation and maintenance guides, air savings calculators, case studies, slide presentations and an extensive Application Database including over one-thousand solutions to learn how EXAIR Intelligent Compressed Air® products can improve your processes. Search for, and download the EXAIR AR App by visiting the Apple or Google Play stores today. https://exair.co/mob-ar
