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This profile was last updated on 8/11/05  and contains information from public web pages.
 
Background

Employment History

Board Memberships and Affiliations

Web References
Stagnito Communications - The National Provisioner
www.nationalprovisioner.com, 11 Aug 2005 [cached]
More products are converting from cans to pouches, says Anthony Catino, executive vice president for Tuxedo Park, NY-based VersaPack. "Many products are being developed for a wide variety of applications," he adds.
...
Many overpackaged home meal replacement products could benefit from the pouch, Catino says. "Some of these products are cooked roasts in a pouch.It's cooked in a bag, then it goes inside a tray, and then that's overwrapped with a cardboard sleeve," he adds."If you package such products in a retort pouch with a zipper, you can eliminate this over-packaging." Graphics are printed on the SCR Pouch using the rotogravure process."Marketers are looking for eye-popping graphics," he says. Food safety is also enhanced by the retort pouch process, he relays.
Stagnito Communications - The National Provisioner
www.nationalprovisioner.com, 19 May 2005 [cached]
Target temperatures of items stored in the SCR Pouch can be reached 10 percent to 20 percent quicker than meat and poultry in cans, says Anthony Catino, VersaPack director.The company expects to eventually market film with antimicrobials for greater food safety, he adds.
Stagnito Communications - The National Provisioner
www.nationalprovisioner.com, 14 June 2005 [cached]
Anthony Catino, executive vice president of Versapack, says, "We have done this to address the need of manufacturers who want to go to a turnkey solution provider." Catino says that many current products in the home meal replacement (HMR) market suffer from overpackaging."The product is typically in a tray with a cardboard sleeve and a film lidding," he says."Then inside is the roasted meat product inside a vacuum pouch.The packaging is way too much."He says that a single printed pouch can replace all the other packaging. For companies looking to move from cans to pouches, Catino says the formulation of the product will have to change."Foods or meal solutions will have to be re-formulated for taste and texture," he says.
Stagnito Communications - The National Provisioner
www.nationalprovisioner.com, 10 Sept 2004 [cached]
Demand for easy-open-and-close features is increasing and is being driven by consumer acceptance, says Anthony Catino, director, VersaPack, Fair Lawn, NJ.It offers a complete processing system called the Advantage Line, which consists of packaging machinery and materials.On the materials side, VersaPack offers a complete line of SCR pouches with various barriers: foil, aluminum oxide, or silicon dioxide coated, EVOH, and PVDC. "All of these pouches can be fitted with a Zip-Pak Retort zipper," he says. Several months ago an agreement was reached for VersaPack to provide SCR pouches exclusively with Zip-Pak's retort zipper.Low-cost, photo-quality rotogravure printing is also offered, which further enhances graphics. "The new slide-zipper feature you see on many packages in the marketplace is something we've just added to our portfolio, and we offer this in addition to our traditional press-to-close [PTC] zipper," he adds. The PTC zipper is widely accepted and offered on the smallest pouches that don't ready need it, Catino continues.
Stagnito Communications - The National Provisioner
www.nationalprovisioner.com, 5 July 2004 [cached]
Fair Lawn, NJ-based VersaPack's SCR Pouch, a retortable, four-layer laminate pouch with a Zip-Pak zipper, enables manufacturers to put all the components of a meal into a single container for cooking or pasteurizing without later repackaging the product, Anthony Catino, VersaPack director, explains. Demand for bags suitable for post-pasteurization procedures is also increasing.
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