Over the last decade, microwaveable packaging has gained new momentum in retail foods. And it’s not just the demand for convenience driving this trend. The economic downturn has caused consumers

Life used to be so simple” sort of. When a meat processor needed flexible packaging, “all” it needed to specify was gas- and moisture-barrier properties, sealing, abuse resistance, printing,

The use of efficient and effective trays and tray sealers is essential if meat processors are to maximize food safety, minimize operating expenditures and meet the quality demands of consumers and retailers.

Overwrap packaging in the meat sector is going through an evolution. Looking to cut operating expenses and extend the shelf life of proteins, retailers are increasingly leveraging case-ready meats and making store-wrapped cuts less relevant.

With consumers staying home to eat and looking for more affordable meal options, high-end steakhouses and other “premium” categories are suffering. However, for those in the deli meat sector, there are more opportunities than ever.

With sausage and deli products the epitome of convenience for many consumers, protein processors continue to develop new ways to take advantage of this segment of the marketplace. But what are these products without the casings that envelope them and (if edible) give them just the right bite and snap?

There is a delicate balance in the modified-atmosphere packaging (MAP) and case-ready arena between new technologies, controlling costs and meeting the demands of the ever-changing consumer in other words, which packaging technology meets the economic requirements of processor/retailer and the aesthetic and functionality desires of the consumer?