PACKAGING: MEAT
Convenience, sustainability, safety and quality drive trends in meat packaging
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By Paul Ongeto
mong commercial foods, meat is one of the most perishable. Many factors including bacterial growth, enzymatic activity and oxidation processes can influence its shelf-life. The main purpose of meat packaging has therefore been to guarantee high standards while maintaining the required characteristics for as long as possible. Consumer demand for convenience in addition to concerns around safety and environmental impact of packaging has however created a new impetus for new product development and innovation. From touch-free packaging and recyclable shrink bags to interactive labelling and QR codes, the meat packaging is awash with new innovations. In this edition, we bring you some of the most innovative meat packaging trends with potential to shape the future 70
JULY/AUG 2021 | FOOD BUSINESS AFRICA
of meat packaging. PACKAGING FOR FRUSTRATION-FREE COOKING Conventional packaging often requires consumers to portion meat products after purchase into bags or containers. This however takes time and in the case of raw meat may be actively distasteful to consumers. To address this challenge, packaging meats in singleportion sizes, or cook-in packaging is emerging as a popular trend. Where it’s inappropriate or undesirable to reduce package size, pouches with a zipper seal or a tray lidded with resealable films are used instead. Consumers remove meat whenever needed, in any quantity, then simply close the package. One of the pioneers in this trend was UK supermarket Sainsbury, which launched straight-to-pan plastic FOODBUSINESSAFRICA.COM
