Twenty-two percent of the respondents are using all flexible packaging for their meat, poultry and seafood offerings. Sixty-two percent said they are shifting to more flexible packaging, while 38% report moving to more tray packaging.
One director of operations for a meat, pork, bacon, sausage company says, “Looking for a unique combination of longer shelf life and dramatic product presentation.”
A poultry industry corporate engineering manager says, “Moving to more flexible to use less packaging for “green” sustainability purposes.”
Trends driving the changes include: more resealable options, loner shelf life, convenience, microwavable, sustainable and innovative.
Drivers calling for new labels include: less sodium, reduced fat content, more human process, non-allergen, non-GMO, and fewer ingredients.
Read the executive summary here.
Source: PMMI Business Intelligence, 2017 Trends Shaping Meat, Poultry and Seafood.