inStorebuyer - May 2011 - 24

foodsafety
EXPERT ADVICE ON HANDLING FOOD

Takeout Packaging
Supermarkets continue to witness surging demand for takeout packaging in the deli and bakery. And, of increasing importance is the issue of how takeout packaging can have as little impact as possible on the environment. Recyclability and sustainability are key buzzwords for the years ahead. A recent study by Technomic found that 40% of consumers who visit mass merchandisers and convenience stores for “Retailer Meal Solutions” purchases do so at least once a week from those locations. And according to an earlier study by the International Dairy-Deli-Bakery Association, when consumers were asked to rate factors that influenced their takeout food and beverage purchases, the following factors scored the highest for consumers that frequently visited casual dining restaurants:  46% cited convenience and packaging Consumers are eating in their car, at the office, in the park, and at home. Prepared meals brought home increased more than 70% over the last 20 years, while meals prepared at home declined 6%, according to research from The NPD Group, a leading market research company. Thirty years ago when The NPD Group began continuous tracking of America’s eating behaviors, 72 percent of main dishes at dinner were homemade. Today 59 percent of main dishes are made-from-scratch with many households preferring ready-toeat and frozen foods, and assembling a meal rather than preparing it, according to NPD’s National Eating Trends. “The fast and hectic pace of the lives we lead has had the single greatest impact on this country’s eating behaviors,” said Mark East, president of The NPD Group’s North American food and beverage unit. “It’s clear by the changes we’ve observed over the past 30 years that the Google generation wants things now.” According to National Eating Trends data, Americans are eating many of the same foods they ate three decades ago, but how and who prepares the foods has changed. A sandwich is still among the top foods consumed, but 30 years ago the sandwich was prepared by someone in the household. Today that sandwich is more likely ready-to-eat, frozen, or prepared by a restaurant or foodservice outlet than ever before. “Americans have an ever increasing need for convenience when it comes to eating,” says East. “We fully expect this trend to continue as ready-to-eat meals prepared outside the home and eaten in-home, fresh, and frozen foods are all forecasted to grow notably in the next decade.” The demand for takeout packaging is obvious. It is growing and growing rapidly. Now the question ahead is how sustainability can play into this emerging trend. Can innovations in packaging result in takeout containers that are better for the environment?

Supplier Innovations
Packaging suppliers are already proving it can be done. Durability and portability are critical to maintaining food quality, integrity and presentation of prepared foods and deli selections. Bagcraft Papercon’s paper-based, flexible packaging delivers both along with attractive, colorful designs that will showcase fresh-to-go products and appeal to customers. Available in a wide range of sizes and materials for a multitude of applications, Bagcraft’s practical, easy-to-store packaging reduces costs by minimizing inventory while maximizing efficiency and space. Additionally, Bagcraft Papercon’s EcoCraft line offers affordable, sustainable foodservice packaging that further reduces waste at your facility and in the environment. Bagcraft’s flexible paper packaging offers supermarkets a superior solution to meet customers’ demand for convenience and the need for performance and cost efficiency. Bagcraft’s innovative paper based Hot Meal Deli packages will reduce cost, improve food quality, and are often

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inStorebuyer - May 2011

Table of Contents for the Digital Edition of inStorebuyer - May 2011