New packaging in the deli and lunchmeat category often is being driven by consumers’ lifestyle needs. For example, portable protein packs were created because consumers want to be fit and eat less while on the go. The smaller packaging also had to deliver divided compartments, because moist deli meat couldn’t be housed directly with a dry nut and then sealed to extend shelf life.
“Packaging has needed to be modified based on what we want to offer,” explains Eva Almenar, associate professor in the School of Packaging at Michigan State University, in East Lansing.