Tray packaging has been used for meat, poultry and seafood products for decades. Yet, even though it is well-established, it doesn’t necessarily mean it’s the status quo for the packaging type or style. New designs and technology are improving performance and eliminating the need for components such as absorbent pads, thereby streamlining the packaging operation and eliminating the cost of the pad and the risk of the product picking up fibers from the pads.

In today's marketplace any discussion about trays quickly boils down to pre-made versus thermoformed. It's as though there is a right and a wrong answer. There isn't. Solid arguments can be made for both because each has its place.

Using the versatile “Platform Technology” on Mondini’s industry leading Trave tray sealers, the package can be made with either a coated paperboard or plastic foundation.

When given a choice between a product in a flexible package and one in a sealed thermoformed tray, consumers are more likely to buy the trayed product, according to a study by Package InSight, LLC.

For retailers and consumers, convenience comes packed in trays.

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.