Meat + Poultry - March 2006 - 44

Labeling

velopment required "a considerable
investment in the software they use to
pull their labels together," and each
application will be slightly different
depending on the product and pack-

label. Matthews, N.C.-based Harris
Teeter, Inc., was the retail partner in
developing the tags and testing the
program since 2003. For the scalelabel companies, Irion says, the de-

Cold

Dusty

Wet
-

-

,
,

1

/

Introducing the only thermal transfer printer
designed specifically for the Harsh Environments
found in Meat & Poultry packaging
Industry Leader
Bell-Mark has installed more printers
& coders in the Meat industry than
any other company in the world.
By utilizing almost 50 years of
experience, we've developed a printer
so innovative it can even print in a
shower!
It's called the EasyPrint X, and it
comes equipped with a patented
feature that dramatically extends the
life of the printhead. And although
you may never have to push the
EasyPrint X to its limits, wouldn't it be
comforting to know that you could?

Why the EasyPrint X is the
right printer for you
Since the EasyPrint X is the only in-line
thermal transfer printer that is IP65
rated for Harsh Environments, and
the only printer to offer a patented
printhead life extending feature, why
would you be looking at anything other
than an EasyPrint?
Don't be fooled by competitor claims,
and don't just take our word for it.
Check out a video of the EasyPrint's
wash tolerant capabilities at:
www.bell-mark.com
Features
* IP65 Rating for Harsh Environments
* Largest Printhead available - 5" wide
* Intermittent & Continuous operation
* Ribbon Saving features
* Longest Printhead Life - patents pending

To speak to someone right now, call us
1-973-882-0202 or request info at:
www.bell-mark.com

Developed in
Cooperation with

IBELL-MARKI

Sealed Air

CRYOVAC

Innovative Coding & Printing Solutions

© Bell-Mark Inc. - 331 Changebridge Road - Pine Brook, NJ 07058

For more information, see Page 89
48

I

MEAT&POULTRY

I

March 2006

I

www.MEATPOULTRY.com

aging material.
While the scale-label method would
satisfy a law requiring nutritional information on individual packages of
ground product, N.C.B.A. is pushing
retailers for more. "We are going to encourage people to use scale labels on
all their meat because of research we
did that demonstrated that having the
nutrition label on the fresh beef actually drove increased sales of beef," says
Irion. Based on N.C.B.A. research,
more than one-third of consumers who
were exposed to the labels came away
with more positive understanding of
beef's nutritional profile.
Measuring up
Admittedly, backing a program
that would require nutritional information on every product in the
meatcase, would require some extra
effort. However, many of the same
nutritional labels could be used on
similar cuts of meat, thereby avoid-

"We thought it
was important
that the industry
stood up and
endorsed the
nutritional
labeling that we
are anticipating
coming out."
ing a unique label for each SKU.
Nonetheless, additional costs would
be incurred to get the new labels set
up and under way, which would be an
issue that retailers would have to negotiate with their suppliers.
Taking the extra step to label every
product might seem needlessly laborious at first. But Irion points out that
retailers can benefit by using their
newfound, extra point-of-sale space
http://www.bell-mark.com http://www.bell-mark.com http://www.MEATPOULTRY.com
Meat + Poultry - March 2006

Table of Contents for the Digital Edition of Meat + Poultry - March 2006
