Sealed Air Targets Restaurant Labor Costs With ZeroPrep Pouch System

The ZeroPrep system centers on a handheld pouch featuring a specialized resealable spout designed for one-handed operation. Because the condiments arrive pre-filled and hermetically sealed, staff no longer need to transfer sauces into secondary containers, a process that often introduces contamination risks. Joe Lambert, vice president of food for Sealed Air North America, notes that the design specifically targets the removal of tedious cleaning tasks to improve both operational efficiency and the employee experience.

Beyond labor savings, the system offers a product yield of up to 97%, directly addressing the waste inherent in emptying traditional bottles. The pouches are manufactured on a new vertical form-fill-seal system capable of producing packs ranging from 8 to 16 fluid ounces at a rate of 80 units per minute. Sealed Air plans to demonstrate the technology at the upcoming PACK EXPO International 2026, held at McCormick Place in Chicago this October.