The symbiotic relationship between interleaving and stacking addresses consumer demand for convenience and portion control and is evolving to meet the protein industry’s need for higher levels of automation and hygienics.
Commonly seen for beef patties, sliced lunch meat or fish fillets, interleaving involves flat or folded paper, film or foil that separates slices or servings to provide protection and portion control. Materials are generally greaseproof and include wax-coated paper and silicone parchment. Virtually all interleaving materials are freezer-compatible, and some withstand oven temperatures for a specified period.