Sponsored Content

Case Study: Horen’s Reusable IBC

5 Jul 2023

Horen’s Reusable IBC delivers more volume, better hygiene, improved safety, and no landfill costs to Hirzel Canning

Background & Challenge

For decades, Hirzel Canning Company and Farms had used wooden totes to store and transport bulk containers of pizza sauce, tomato paste, and salsa products to customers across the U.S. The wooden totes were costly to maintain and difficult to clean. The strapping used to secure them was an added cost and waste. Landfilling scrap wood was expensive. Understandably, Hirzel sought a modern, reusable packaging solution to relieve these avoidable pain points.

Case Study: Horen’s Reusable IBC
Image courtesy of Horen Plastics UK Ltd

Solution & Results

Hirzel found its solution in Horen Group’s Fruiticon 330 Intermediate Bulk Container (IBC), featuring the same footprint plus 5% more capacity than its wood predecessor while delivering the desired returnability. The IBCs are cleaned after use—the double-smooth walls are inherently hygienic and easy to sanitize—before returning to the pooling system for reuse. The need for strapping was eliminated due to an innovative self-locking closure system.

The IBC’s walls can be folded in any sequence, so handling is easier, while an ergonomic drop-door allows workers to place liners and valves without jumping or straining. With plastic IBCs, there is no splinter hazard.
The system savings are significant. The larger capacity of Horen’s IBCs multiplied over a year equals 3.8 million more pounds of product moved and stored at no extra cost. Eliminating strapping represents an annual savings of $50,000. Another $100,000 in annual costs are avoided due to no IBC maintenance.

When broken down, the IBC’s slim profile allows more units to be shipped per load. Coupled with the environmental benefits of a reusable solution, Hirzel has easily achieved its goals of greater efficiency and sustainability.

Related news

Benefits of using natural antioxidants in food

Benefits of using natural antioxidants in food

20 Nov 2025

The dietary habits of individuals are undergoing a transformation, with consumers increasingly seeking new, healthier, and higher-quality formulas. This shift signifies a growing awareness of food ingredients, including preservatives, additives, a...

Read more 
Oat Barista: Innovation  for game-changing beverages

Oat Barista: Innovation for game-changing beverages

20 Nov 2025

Oat Barista is a clean label, sustainable, and innovative drink base specifically designed to create the perfect foam in one single ingredient.

Read more 
The Umami Renaissance: Clean Label & Cost Control with Ready-to-Use Fungal Bases

The Umami Renaissance: Clean Label & Cost Control with Ready-to-Use Fungal Bases

19 Nov 2025

Consumers demand authentic, rich flavor (Umami) and simple labels. The fungal protein market is growing at a 5.6% CAGR, offering manufacturers the solution: heat-stable, natural bases that eliminate prep costs and supply risks associated with raw wild ...

Read more 
Azelis brings a taste of global street food innovation to Food Ingredients Europe 2025

Azelis brings a taste of global street food innovation to Food Ingredients Europe 2025

18 Nov 2025

Azelis, the reference innovation service provider in the speciality chemicals and food ingredients industry, will showcase its latest Food & Nutrition innovations at Food Ingredients Europe (FiE) 2025, taking place from 2 to 4 December at Paris Expo Po...

Read more 
PharmaLinea acquired by ANJAC Health & Beauty Group

PharmaLinea acquired by ANJAC Health & Beauty Group

18 Nov 2025

Ljubljana, 12.11. 2025 PharmaLinea, a leading provider of clinically supported private label food supplements has announced its acquisition by ANJAC Health & Beauty, a French industrial group that now comprises 17 complementary companies with R&D an...

Read more 
The Heat Test: How Encapsulation and Bases are Ending the Multi-Billion Dollar Flavor Fade

The Heat Test: How Encapsulation and Bases are Ending the Multi-Billion Dollar Flavor Fade

18 Nov 2025

Flavor degradation during heat processing is a major financial risk in food manufacturing. In 2025, R&D is shifting to advanced encapsulation and heat-stable bases to protect volatile flavor compounds and ensure final product consistency.

Read more 
Use Case Spotlight: Versatile Bases Solve Key Challenges in Ready Meals, Sauces, and Cheese

Use Case Spotlight: Versatile Bases Solve Key Challenges in Ready Meals, Sauces, and Cheese

17 Nov 2025

Ready-to-use bases are the manufacturing solution for the $425 Billion RTE market. Our versatile ingredients solve core issues in three top categories: taste, clean-label compliance, and complex texture stability.

Read more 
Hilmar Cheese & Whey Protein Awarded Medals

Hilmar Cheese & Whey Protein Awarded Medals

17 Nov 2025

Hilmar Cheese Company, Inc. was awarded top honors at the CheeseCon banquet celebrating the United States Championship Cheese Contest® on April 17, 2025.

Read more 
Hilmar Cuts the Ribbon at New Dodge City Facility

Hilmar Cuts the Ribbon at New Dodge City Facility

17 Nov 2025

Hilmar Cheese Company, Inc., one of the world’s largest cheese manufacturers and a global supplier of high-quality whey ingredients was joined by Kansas Governor Kelly, U.S. Senator Moran and other federal, state and local officials to officially mark ...

Read more 
Data Insight: Clean-Label Adoption Drives US$425 Billion Market, Prioritizing Simplicity and Natural Flavors

Data Insight: Clean-Label Adoption Drives US$425 Billion Market, Prioritizing Simplicity and Natural Flavors

14 Nov 2025

The Clean Label Products market is projected to grow from US$425.32 billion in 2025 to over US$712 billion by 2034, driven by consumers prioritizing recognizability, minimal processing, and natural ingredient replacement.

Read more