With over half of global protein supplies gathered from animal sources, meat and fish packaging has some of the strictest regulations.
Product protection and shelf life are important to consumers due to how health and safety concerns have increased since the pandemic.
Alongside vacuum packaging, modified atmosphere packaging (MAP) is one of the most prominent design features within the meat and fish sector. It provides increased shelf life while maintaining product image and shelf appeal.
MAP was first discovered in the nineteenth century to preserve fruits. Current MAP designs use specific gas mixtures of oxygen, carbon dioxide and nitrogen to create an environment where spoilage occurs less frequently.
Maximising minimalisation of packaging was highlighted as a top trend for 2024, with an average of 41 percent annual growth within the food and beverage industry.
One of the benefits of MAP is that it maintains the red colour of meat, whereas vacuum packaging often turns meat more purple.
It also allows meat trays to be stacked more efficiently and provides a good space for labelling on top of the film, as the skin packaging fits the contours of the product.
MAP has also been found to reduce plastic waste, increase recyclability and reusability, and decrease the potential for compromising product protection. This aligns with the current consumer mindset regarding sustainability and the demand for products with a better ecological footprint.
Due to this demand, more companies within the meat and fish industry have introduced hybrid packs that consist of a paper base with a plastic inlay or liner.
Hybrid packs provide several advantages. The paper base allows for excellent product communication and branding. They also reduce plastic by up to 40 percent and allow for an easy recycling process for paper and plastic materials.
Although MAP requires a longer sealing process, it is a significant step towards creating more sustainable and effective packaging alternatives.
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