According to Mintel, the chilled desserts segment was the only part of the desserts category to grow in both value and volume terms over the five-year period from 2008 to 2013, reflecting the continued migration towards chilled from ambient and frozen desserts. Within the chilled desserts segment, single-serve, premium offerings are leading the charge. Many of these high-end desserts come in sophisticated pack formats such as stemmed sundae pots and ramekins. Whilst these shapely new designs add shelf appeal, they can cause headaches for the sleeve coding operation. Premium desserts are often made and packaged by hand. To code the packs with use by dates, factories have the choice of hand stamping or running the packs past a coder mounted on a dedicated conveyor belt. The issue with coding online in an otherwise manual operation is that you are adding automation just to apply the code, and applying the code in the right place can be tricky.
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