Meat&Poultry - April 2012 - 80

PACKAGING PARTNERSHIP

gle package, he adds. The Sub Kits are manufactured in Land O’Frost’s Searcy, Ark., facility while the Wrap Kits are made at the company’s Lansing, Ill., plant. Wrap Kit packaging includes five interleaved portions of meat in a recloseable package, five slices of cheese in a sealed package and five tortillas, also in their own sealed package. “The three inner packages are then placed in our familiar double-zipper, recloseLaunched in the fall of 2010, Marion says the Wrap Kit concept was developed by the Land O’Frost Product Innovation Team. (Photos courtesy of Land O’Frost)

able package to allow the consumer to maintain maximum freshness – whether she makes all five wraps to feed the family in one sitting or whether she makes them one at a time over a period of several days,” Marion says. Launched in the fall of 2010, Marion says the Wrap Kit concept was developed by the Land O’Frost Product Innovation Team as another step toward providing more convenience and versatility for its valued partners in retail plus its end consumers. The number of servings varies by product. All of the original Sub Kits feature 10 servings, the Blimpie Sub Kit offers six and the Wrap Kits five. Lines in the plants running these products were designed and laid out specifically for these applications. “They are complex lines that are state-of-the-art from both a production and food-safety perspective,” Marion says. “Because of the different formats, meat components and slice counts across the line, production rates vary slightly.” Plans to further automate these lines to allow greater throughput are being evaluated. All packaging graphics strive to provide a consumer-friendly communication environment, Hill says. “We start with a focus on the finished product,

The packaging for this new line is as exciting as the products inside. Bill Marion, Land O’Frost’s vice president of manufacturing, explains the meat is thin-sliced in a shingle format and placed on interleaf paper for ease of handling. The interleaved shingles of meat are stacked separately in the package by fl avor to allow the consumer to utilize the four fl avors on the sandwich in any combination. “Because of the interleaved presentation, each portion of product can be conveniently laid out on a six-inch sub roll,” Marion adds. The six sandwich packages are sealed in modified atmosphere packaging with a doublezip feature for maximum shelf-life and recloseable convenience. This is the fourth addition to the company’s Sub Sandwich Kit line. The original Sub Kit offerings include a Honey Ham and Honey White Turkey combination, an Italian Style Sub containing Cotto Salami, Bologna and Smoked Ham and a Smoked Ham and Oven Roasted White Turkey combination. “The packaging components of each offer the same convenience fea-

tures we have included in the Blimpie’s Best. The original Sub Kits make 10, six-inch sandwiches,” Marion says. The company’s inaugural Sub Kit was launched 2009. “It was developed to meet the needs of our consumers for versatile convenient kits that would allow home users to replicate the restaurant Sub Sandwich

The company also offers Wrap Kits, which take the Sub Kit concept one step further, providing the components for five complete wraps in a single package.
experience in their own homes using Land O’Frost ‘Great Tasting Lunchmeats’,” Marion says.

Innovative Wrap Kits
The company also offers Wrap Kits, which take the Sub Kit concept one step further, providing the components for five complete wraps in a sin-

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Meat&Poultry - April 2012

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