With increasing concerns about both food safety and the environment, there are pros and cons to using plastic packaging for fresh foods. Add to that consumer demand for convenience, and the question becomes even more complicated.
I recently spoke with a packaging executive whose fingers are in the tray sealing and the thermoforming markets both abroad and in the U.S. I came away from our conversation with a clear appreciation that, with a few exceptions, thermoformed trays have a place in protein packaging; it’s just not first place.
The cardboard tray certified according to Forest Stewardship Council (FSC) standards, made from 100% recycled fibers, mainly from post-consumer sources, and which is fully recyclable.
In this video interview, Tom Egan of PMMI and Andy Hanacek, editor-in-chief of The National Provisioner, discuss advancements in automation and robotics.
New shelf-life extenders mesh perfectly with consumers' continuing desire for convenience, food safety and prevention of food waste. The key? Their packaging technology.
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