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Form-fill-seal has moved steadily over the years to become a major packaging force for retail proteins. “It’s only rivaled by shrink bags,” declares one packaging veteran. “Certainly in North America it’s dominant largely on the flexible side.”
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.
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.
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.
Shoppers browsing the fresh meat cases in their local supermarkets have little idea of the influence they exert over the case-ready tray packaging displayed there.
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.
