Proper packaging plays a crucial role in determining whether consumers buy a product. According to Euromonitor International, these trends are shaping packaging for protein products:

• The US packaging industry continues to see developments focused on sustainable materials, waste reduction and convenience.
• In processed meat and seafood, flexible plastic continues to account for the greatest packaging unit volumes. This is because flexible plastic packaging provides a barrier against oxygen, moisture, and light, which helps to preserve the quality and freshness of products. It helps prevent spoilage, maintain flavor, and extend the shelf life of these products. In addition, it is lightweight, portable, and easy to handle, which allows it to fit in storage spaces such as refrigerators or freezers and makes it easy to transport. Flexible packaging is also usually transparent, and is thus preferred by consumers, as they get to see the contents of the package.
• For frozen meat, plastic pouches continue to gain packaging unit volume share from the dominant pack types in the category – flexible plastic and folding cartons. Plastic pouches offer flexibility, which makes for more convenient storage and space efficiency, leading to their increased use for larger pack sizes.
• Plastic pouches are also gaining share in shelf-stable meat, in place of metal food cans.
• Aluminum/plastic pouches, the second most widely used pack type in chilled processed seafood, continues gaining share from flexible plastic.
• The number of smaller pack sizes is expected to increase their share in processed meat and seafood packaging, especially for individuals or smaller households.

PACK EXPO Las Vegas 2025

For meat and poultry industry professionals attending Pack Expo Las Vegas Sept. 29 to Oct. 1, 2025, there are a number of protein-packaging relevant educational workshops to consider:

Minimize Your Risk with NSF-Certified Safe Food Packaging

Monday, Sept. 29

9:30 a.m. to 10 a.m.

Industry Speaks Stage (W-4324)

This session reveals consumer insights and shows how NSF certification to new protocol NSF P525 can help reduce risk, ensure regulatory compliance and validate safety claims by addressing specific chemicals and heavy metals.

Food Safe Facility Drainage Design

Monday, Sept. 29

10 a.m. to 10 a.m.

Processing Innovation Stage (N-9100)

This session will focus on:

• the history and fundamentals of food-safe drainage layouts and design
• different types of floor drains and their essential specification criteria
• how to choose the right drainage features for the food and beverage facility
• implementing effective cleaning protocols for maintaining a hygienic environment

Advancing Sustainability Through Innovative Food & Beverage Factory Solutions

Monday, Sept. 29

11 a.m. to 11:30 a.m.

Processing Innovation Stage (N-9100)

This session will explore industry-leading technologies that significantly reduce energy consumption, waste and water usage. Attendees will gain insight into how these solutions not only meet stringent regulatory requirements but also drive operational efficiencies and cost savings.

Before You Buy: What Equipment Specs Really Matter?

Monday, Sept. 29

2:30 p.m.. to 3 p.m.

Industry Speaks Stage (W-4324)

This session reveals what to prioritize in your specifications before you commit to major capital investments. See live demonstrations of why certain specification details deliver measurable ROI while others are just marketing fluff. Learn the critical questions that separate equipment that actually performs from equipment that just looks good in brochures.

AI Decoded: What You Really Need to Know to Find the Right Solution for Your Business

Monday, Sept. 29

3 p.m. to 3:30 p.m.

Processing Innovation Stage (N-9100)

This session will explore how AI capabilities — including machine learning and deep learning — are being embedded into sorting technologies to meet today’s toughest challenges. Attendees will gain insights into how AI-powered platforms are enabling processors to make smarter, data-driven decisions.