Tray packaging has been used for meat, poultry and seafood products for decades. Yet, even though it is well-established, it doesn’t necessarily mean it’s the status quo for the packaging type or style. New designs and technology are improving performance and eliminating the need for components such as absorbent pads, thereby streamlining the packaging operation and eliminating the cost of the pad and the risk of the product picking up fibers from the pads.
One active packaging technology integrates the absorbent into the bottom of the tray. Reducing exposure to fluids enhances product quality and can extend the shelf life of fresh seafood as much as 50 percent. The built-in absorbent also benefits frozen seafood by improving the appearance and shelf life of product that’s thawed in the package. The trays are compatible with automated fill-seal equipment and provide consumer-pleasing product visibility.