Case-ready packaging, the continued growth of cooked product, easy-open features and the elimination of foam trays are all ways the industry is looking to cope with these demands. As for safety, various forms of sensor technology can reassure consumers of cold chain integrity. Imparting information on labeling also is growing in importance, both to give consumers cooking tips and to inform them of nutritional attributes of meat that they might not be aware of. Attractive presentation extends to both raw product, through modified atmosphere packaging that keeps meat an appealing color, and cooked product, through packages like clear tubs and windowed cartons. As consumers’ time and cooking skills continue to diminish, cooked product with appropriate packaging will keep growing in importance. F&BP
1. Tyson Foods Inc.
Tyson recently had a go-round with the federal government and competitors over no-antibiotic claims on its chicken labeling. At issue was a feed additive that, the government insisted, constitutes an antibiotic, invalidating the claim. Tyson removed the claim but sued the U.S. Department of Agriculture in June, asking to be allowed to reinstate it.
2. Cargill Meat Solutions
CMS is one of the foremost processors of meat in case-ready packaging. Its proprietary system of modified-atmosphere packaging, REDiFresh, used for case-ready beef patties, removes as much oxygen as possible from the retail package, maintaining fresh color and odor through a 21-day shelf life.
