How to choose the right package (Reiser UK -- 2 of 12) - 5

THE PACK MENTALITY: AN EXAMPLE OF THE PROPER APPROACH TO PACKAGE DESIGN
Talk about a case study in the importance of
listening, testing and follow up.
The case study in this instance was for a case
ready package of organic chicken from a poultry
company that was looking to improve the look of
the package and extend the product's shelf life.
"This company was using an overwrap machine
to make stretch-wrapped foam tray packages for
their chicken, but as they evolved into offering a
more premium product, we worked with them to
develop various samples, including a tray with a
skin pack," recalls McCann.
After a series of product samples, site visits
and tests, including shelf life tests, McCann and
Reiser's experts collaborated closely with the
poultry processor to develop the right package
for that product. Ultimately, they chose to use
a form/fill/seal machine from Reiser to produce

GROUND BEEF
PACKAGING CHOICES
AT A GLANCE
Modern meat cases
showcase the growing array of
packaging formats, especially
when it comes to ground beef
and other ground proteins.
Brick packaging, a vacuum
package produced on a formfill-seal system, is increasingly
popular for ground beef and
other ground proteins, like
ground turkey, ground chicken,
ground lamb and ground
bison, among others products.
Vacuum packages of ground
beef offer the longest shelf life
of 45-60 days, and the product
will "bloom" when opened from
a purple to the traditional
red color.

a modified atmosphere package that looked
as if it came from a tray sealer. The form/fill/
seal package was a more economical solution
for the company and worked with its expanded
distribution, premium appearance, and extended
shelf life. Reiser form/fill/seal packaging machines
can produce vacuum and MAP packages from
flexible and semi-rigid materials as well as
vacuum skin packaging at high production rates.
"We spent time on every step before we made
the switch. It's not about grabbing an order and
hoping it works," explains McCann. The success
of the product, including positive customer
feedback about the package's appearance and
functionality, underscores the package selection
process. "It's proof that you have to be good
listener. If you are, in the end, everyone wins,"
says McCann.

Modified atmosphere
packaging, whether produced
on a tray sealing or form-fill-seal
machine, is a good choice for
ground beef manufacturers who
want to extend product shelf life.
A low-oxygen or low-oxygen with
carbon dioxide MAP package
has a 25- to 30-day shelf
life, while a high-oxygen MAP
package has a 10- to 12-day
shelf life.
Chub packages for ground
beef are a more common sight in
meat cases now, in one-pound
format up to 3- and 5-pound sizes
or more. The typical chub package
has a shelf life of 20 to 23 days.

A TEAM APPROACH
Just as there is no one
choice in packaging these

days, there is no singular
opinion or expert. Reiser's team
of packaging experts and food
technologists, with decades of
experience, work closely with
processors, helping them ask
the right questions - including
using the four P-P-L-S factors
- and find the right answers.
Reiser offers a full range of
machinery in different sizes
and speeds, and can provide
sample packages to help make
the decision-making process
clearer and easier. Because
of the depth and breadth of its
packaging machinery, Reiser's
main priority is partnering with
companies to find and make
the best package for their
product, their operation and
their end user.

www.reisertechxperts.com
Reiser 725 Dedham Street, Canton, MA 02021 * Telephone (781) 821-1290 * Fax (781) 821-1316
Reiser Canada 1549 Yorkton Court, Unit 4, Burlington, ON L7P 5B7 * Telephone (905) 631-6611 * Fax (905) 631-6607
Reiser UK Maidstone Road, Kingston, Milton Keynes MK10 0BD * Telephone (01908) 585300 * Fax (01908) 585400
2019

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How to choose the right package (Reiser UK -- 2 of 12)

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