MEAT+POULTRY - February 2015 - 47

PA C K A G I N G S O L U T I O N S

grass-fed animal meat with fruit, nuts, and
seasoning. To maximize freshness and allow
consumers to see the product, we package Epic
bars in a vacuum-sealed sleeve. The end result
is an epic tasting and conveniently packaged
snack consistent with how nature intended."

HORMEL REV WRAPS
Launched nationwide in July 2013 and sold in
supermarket meat cases, Hormel REV Wraps
are made with slices of cheese and meat that
are rolled inside of a white wrap and packed
in single-serve packages and can be served
warmed or right from the package.
This product line was designed for teens
who snack throughout the day. Each wrap
contains at least 15 grams of protein. Hormel
Foods states that with 83 percent of teenagers
participating in at least one extracurricular
activity, moms value protein-packed snacks
that can fuel their kids throughout the day
with long-lasting energy that satiate hunger.

Products were offered at a suggested retail
price of $1.99-$2.39 individually and $5.49 $5.99 for packages.
"With snacking now known as the fourth
meal occasion, the launch of Hormel REV
Wraps continues our efforts to bring a unique
and convenient meat-based protein into this
fast-growing category," Steven Venenga,
Hormel Foods' vice president of meat products
marketing, said at the time of the launch.
After the REV Wraps are produced using
proprietary technology, line workers ensure
each wrap is shingled straight and correctly,
manually roll them and place product into one
of the three caddies (six-pack trays).
Next, product is vacuum-packed and tray
sealed using new technology that includes an
ergonomic assist to help lift and load heavy
rolls of film. The refrigerated product is packed
into a microwaveable, clear, molded, hard
plastic, tubular base package, which is flat at
both ends. On the underside of the package

It's all about your product ...

"New needs
will continue
to fuel
innovative
new product
and packaging
development."

... and the packaging, that
makes all the difference.
Rely on Germany's most sought after
high-speed tray sealers from SEALPAC.
Our exclusively developed MAP+ vacuum
and gas system guarantees reduced
product exposure, shorter cycle times,
consistent gas values and reduced gas
consumption when packing your fresh
products.
Call today to speak with our packaging
experts: 804 261 0580

A n u g a FoodTec 2 0 1 5
Cologne

German y

Hall 8

Stand B060

SEALPAC USA | Richmond, VA 23228 | info@sealpac-us.com | www.sealpac-us.com
www.meatpoultry.com | 02.15 | MEAT+ POULTRY

47



http://www.sealpac-us.com http://www.meatpoultry.com

MEAT+POULTRY - February 2015

Table of Contents for the Digital Edition of MEAT+POULTRY - February 2015

Meat+Poultry February 2015
Table of Contents
Commentary - Counting down to zero
BUSINESS NOTES - MCDONALD’S APPOINTS NEW CEO
TYSON INVESTING IN TRAY-PACK CHICKEN
MARFRIG GLOBAL NAMES NEW CEO
PILGRIM’S APPROVES $1.5B SHAREHOLDER DIVIDEND
NIMAN RANCH PULLS CHIPOTLE OUT OF PORK POKE
Cover Story - Managing Retail Risk
SAUSAGE REPORT - Craft-brewed success
SMALL BUSINESS MATTERS - The biggest catch
PACKAGING SOLUTIONS - Counting on convenience
INGREDIENT ISSUES - International flavor, regional flair
LIFERS - Quest for Quality
TOOLS OF THE TRADE - Arctic Chilled
INDUSTRY LEADER - The Consummate Coach
FOOD SAFETY - On the Clock
FROM THE CORRAL - Tall Animals Cause Big problems
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
MEAT+POULTRY - February 2015 - Meat+Poultry February 2015
MEAT+POULTRY - February 2015 - 2
MEAT+POULTRY - February 2015 - 3
MEAT+POULTRY - February 2015 - Table of Contents
MEAT+POULTRY - February 2015 - 5
MEAT+POULTRY - February 2015 - 6
MEAT+POULTRY - February 2015 - 7
MEAT+POULTRY - February 2015 - Commentary - Counting down to zero
MEAT+POULTRY - February 2015 - 9
MEAT+POULTRY - February 2015 - MARFRIG GLOBAL NAMES NEW CEO
MEAT+POULTRY - February 2015 - NIMAN RANCH PULLS CHIPOTLE OUT OF PORK POKE
MEAT+POULTRY - February 2015 - 12
MEAT+POULTRY - February 2015 - 13
MEAT+POULTRY - February 2015 - Cover Story - Managing Retail Risk
MEAT+POULTRY - February 2015 - 15
MEAT+POULTRY - February 2015 - 16
MEAT+POULTRY - February 2015 - 17
MEAT+POULTRY - February 2015 - 18
MEAT+POULTRY - February 2015 - 19
MEAT+POULTRY - February 2015 - 20
MEAT+POULTRY - February 2015 - 21
MEAT+POULTRY - February 2015 - 22
MEAT+POULTRY - February 2015 - 23
MEAT+POULTRY - February 2015 - 24
MEAT+POULTRY - February 2015 - 25
MEAT+POULTRY - February 2015 - 26
MEAT+POULTRY - February 2015 - 27
MEAT+POULTRY - February 2015 - SAUSAGE REPORT - Craft-brewed success
MEAT+POULTRY - February 2015 - 29
MEAT+POULTRY - February 2015 - 30
MEAT+POULTRY - February 2015 - 31
MEAT+POULTRY - February 2015 - 32
MEAT+POULTRY - February 2015 - 33
MEAT+POULTRY - February 2015 - 34
MEAT+POULTRY - February 2015 - 35
MEAT+POULTRY - February 2015 - 36
MEAT+POULTRY - February 2015 - 37
MEAT+POULTRY - February 2015 - SMALL BUSINESS MATTERS - The biggest catch
MEAT+POULTRY - February 2015 - 39
MEAT+POULTRY - February 2015 - 40
MEAT+POULTRY - February 2015 - 41
MEAT+POULTRY - February 2015 - PACKAGING SOLUTIONS - Counting on convenience
MEAT+POULTRY - February 2015 - 43
MEAT+POULTRY - February 2015 - 44
MEAT+POULTRY - February 2015 - 45
MEAT+POULTRY - February 2015 - 46
MEAT+POULTRY - February 2015 - 47
MEAT+POULTRY - February 2015 - 48
MEAT+POULTRY - February 2015 - 49
MEAT+POULTRY - February 2015 - 50
MEAT+POULTRY - February 2015 - 51
MEAT+POULTRY - February 2015 - INGREDIENT ISSUES - International flavor, regional flair
MEAT+POULTRY - February 2015 - 53
MEAT+POULTRY - February 2015 - 54
MEAT+POULTRY - February 2015 - 55
MEAT+POULTRY - February 2015 - 56
MEAT+POULTRY - February 2015 - 57
MEAT+POULTRY - February 2015 - 58
MEAT+POULTRY - February 2015 - 59
MEAT+POULTRY - February 2015 - LIFERS - Quest for Quality
MEAT+POULTRY - February 2015 - 61
MEAT+POULTRY - February 2015 - 62
MEAT+POULTRY - February 2015 - 63
MEAT+POULTRY - February 2015 - TOOLS OF THE TRADE - Arctic Chilled
MEAT+POULTRY - February 2015 - 65
MEAT+POULTRY - February 2015 - 66
MEAT+POULTRY - February 2015 - 67
MEAT+POULTRY - February 2015 - 68
MEAT+POULTRY - February 2015 - 69
MEAT+POULTRY - February 2015 - INDUSTRY LEADER - The Consummate Coach
MEAT+POULTRY - February 2015 - 71
MEAT+POULTRY - February 2015 - 72
MEAT+POULTRY - February 2015 - 73
MEAT+POULTRY - February 2015 - 74
MEAT+POULTRY - February 2015 - 75
MEAT+POULTRY - February 2015 - 76
MEAT+POULTRY - February 2015 - 77
MEAT+POULTRY - February 2015 - 78
MEAT+POULTRY - February 2015 - 79
MEAT+POULTRY - February 2015 - 80
MEAT+POULTRY - February 2015 - 81
MEAT+POULTRY - February 2015 - FOOD SAFETY - On the Clock
MEAT+POULTRY - February 2015 - 83
MEAT+POULTRY - February 2015 - 84
MEAT+POULTRY - February 2015 - 85
MEAT+POULTRY - February 2015 - FROM THE CORRAL - Tall Animals Cause Big problems
MEAT+POULTRY - February 2015 - 87
MEAT+POULTRY - February 2015 - SHOWCASE
MEAT+POULTRY - February 2015 - 89
MEAT+POULTRY - February 2015 - NAMES IN THE NEWS
MEAT+POULTRY - February 2015 - 91
MEAT+POULTRY - February 2015 - CLASSIFIEDS
MEAT+POULTRY - February 2015 - 93
MEAT+POULTRY - February 2015 - 94
MEAT+POULTRY - February 2015 - 95
MEAT+POULTRY - February 2015 - 96
MEAT+POULTRY - February 2015 - ADVERTISERS
MEAT+POULTRY - February 2015 - THE INSIDER
MEAT+POULTRY - February 2015 - 99
MEAT+POULTRY - February 2015 - 100
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