Packaging

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When broaching the subject of interleaving and stacking, asking folks about the current state of affairs in this much ignored process there was less discussion about equipment systems and technical issues and more talk about costs — labor and packaging.

As the popularity of case-ready products grows, so does the use of systems that weigh and label case-ready primary packages.

Demand for trays in meat, poultry and seafood packaging is expected to increase 3.9 percent per year to $860 million in 2015, according to Cleveland, Ohio-based The Freedonia Group Inc.’s April 2011 Meat, Poultry & Seafood Packaging report.

Since 1958, Williams Sausage has produced country-style whole hog breakfast sausage.

The whole idea of ovenable products seems to make so much sense.

In the complex landscape of meat packaging trends, two drivers that have long-term “legs” stand out as much in this segment as they do most packaged product categories: sustainability and convenience.

Julie Ackerman, PMMI senior director PR and Communications, offers a preview of the valuable features available to attendees at PACK EXPO in Chicago later this month.

Bill Gill, assistant vice president, Environmental Affairs, Smithfield Foods, discusses how manufacturers can reduce energy usage and material waste to reduce carbon footprint and cut costs.