Meat&Poultry - January 2013 - 50

POULTRY PACKAGING
more transparent, more resistant during
processing and also more fl exible.
“There are already solutions available
on the market that optimize existing
machinery with regard to energy effi
ciency and fl exibility,” according to
IFFA representatives.
“The packaging sector is working
at introducing products that are safer
and have a longer shelf-life.”
Many of the packaging-materials
manufacturers heading to IFFA produce
new fi lm-based concepts for new
kinds of packaging for meat, poultry
and other food products. These offer
both longer shelf-life and more consumer-friendly
handling (i.e. ease of
opening and resealability).
Packaging companies will also ad-
dress the continuing need to provide
products that help with the marketing
challenges of making poultry products
more appealing to the customer
at point-of-sale.
Consumer is king
Pack Expo International, held in Chicago,
Ill., Oct. 28-31, 2012, featured
a variety of packaging innovations for
the meat and poultry industry. Lynn
Dornblaser, director, Innovation &
Insight, Mintel Group Ltd., Chicago,
made several observations about
packaging trends in meat and poultry
products as she toured the show fl oor.
“One trend is the job some com-
panies are doing to help ensure consumers
[get] wholesome products,”
Dornblaser said. “That could mean
[providing product in] an IQF (individually
quick-frozen) chicken breast
portion or more likely vacuum-packaged
individual portions in a multipack.
It is very convenient for consumers;
they can take out what they
want, and they toss the remainder in
the freezer.”
Another trend is more meat and
poultry products are being packed for
two. “That really ties into shifts in demographics
we see with more one- and
two-person households, maybe some
people who have become empty nesters,”
Dornblaser said. “Having smaller
families or no families to feed other
than yourself and a spouse, makes that
smaller portion size [for two] more
sensible for a lot of families.”
A variety of packaging suppliers
offer vacuum-packaging options in
smaller-sized portions for poultry
products. Individually-portioned vacuum-sealed
packages can be packaged
together using perforated packaging
fi lm. This provides consumers with
the option of purchasing larger quantities
of poultry at one time, but only
using the product they need.
Multivac produces a wide range
of poultry packaging solutions for its
customer base, which includes packaging
for fresh and prepared poultry,
convenience food, ready meals, cooked
and frozen products. According to
Multivac, its packaging solutions “are
designed to meet a number of requirements
such as enhanced shelf -life,
production of the product, preservation
of color, easy handling and overall
appearance.” Poultry packaging
includes vacuum packaging, MAP
packaging and skin packaging.
From high-barrier to highly breathable,
from microwavable to cook-in,
50 • Meat&Poultry • January 2013 • www.MeatPoultry.com
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