With time-strapped consumers battling the clock when it comes to meal preparation, packaging suppliers are developing innovative packaging materials and products to make meat, poultry and seafood easier to use and store.
For brand owners, the choice of packaging and its use depends on many factors, including cost, product volumes and presentation.
Vacuum packaging extends shelf life by controlling oxidative rancidity and by preventing the growth of spoilage bacteria. It reduces freezer burn, it prevents moisture loss, it reduces storage space and leaks are easy to detect. The benefits of gas packaging are that it allows meat to bloom (if the red colour of oxygenated meat is desired), it extends shelf life, prevents soft products from being crushed (gas mixtures equalise pressure in the pack), and retains moisture.
But whatever method is used, the need for versatile meat packaging for transportation, storage and the increasing demand from consumers for fresh, convenient and safe food products, keeps packaging manufacturers chewing the cud when it comes to technological advances for this sector.
