Packaging

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Beyond its usual storage function, reclosable packaging is beginning to play a more active role, particularly with the meal and entrée kits being introduced to address the growing demand for semi-homemade foods.

Canned meats have, right or wrong, developed a reputation as a substandard product, made with the cheapest cuts and leftover trimmings, packed with preservatives. That is of course a false assumption, and one Keystone Meats works to change consumer perception about.

In-line weighing technology — properly used — can be a compass of sorts, pointing in the direction of huge economic value. Usually, the data doesn’t mark that trail like a car’s GPS; instead, it suggests landmarks to look for.

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.

Recently, I heard modified atmosphere packaging (MAP), a fixture in everyone’s meat case, is facing growing challenges from vacuum formats.

If you hosted or attended any holiday gatherings as 2016 came to a close, chances are good you enjoyed the ultimate convenience: a ready-to-serve party tray.

Consumers will soon have a solution to their desire to minimize contact with raw ground beef when preparing meals.

Today, we only need to travel down the aisles of our favorite stores to see flexible packaging revolutionizing the way we package, store and ship our food.

All marketers recognize the importance of winning at the “First Moment of Truth” and influencing purchase decisions at the shelf.

Chubs, a well-established packaging format, are in growth mode and embracing new technology.