Meat+Poultry - July 2020 - 77

incomparable haze-free gloss and shine,"
he said. "We are continuing to use this
successful platform as a launching point to
offer more sustainable options to the meat
packing world."
Hugh Crouch, product manager of Taunton,
Mass.-based Harpak-Ulma, noted from the
case-ready side of meat and poultry, the push
is for recyclable PP trays eliminating the
current polystyrene trays. He has also seen an
increase in interest in recyclable paperboard
packaging, specifically from the meat, poultry,
and alternative protein markets.
"We have developed and modified the
machinery offerings from Harpak-Ulma to
work with the different tray structures and film
structures," he said. "We now offer a number
of different sustainable offerings including
Paperseal, Platformer, Slimfresh, Slicefresh
and Hybric. All these solutions have evolved
due to consumer demands for sustainable,
renewable, recyclable packaging and less
packaging waste."
Christian Uebele, product market manager,
thermoforming for Kansas City, Mo.-based
Multivac Inc., has seen an increased use
of paperboard or formable paper for rigid
packages instead of using thick plastics.
"Paperboard does not completely
eliminate the need for the plastic which
protects the food from spoilage, it simply
reduces the amount of plastic packaging
waste," he explained. "The plastic oxygen
barrier can be easily peeled away from the
cardboard which can then be recycled. The
paperboard is die cut and folded into a tray,
and then run on a Multivac thermoformer.
The rigid paper tray holding the shape is
exterior to the protective plastic package
materials formed inside."
Steve Dickson, Multivac's product market
manager for tray sealing, noted from the tray
side, the company is seeing a movement away
from foam to polypropylene and PET trays.
"Polypropylene and PET have a high
potential to be recyclable where foam is less
environmentally friendly," he said. "While
plastics are still a reality, the industry is doing a
better job of eliminating single-use packaging.
There are oven-able trays that allow safe
transport, heat, serve and eat."
Multivac offers a wide range of sustainable
packaging concepts, which start with the use

of mono films and extend right up to paper
fiber-based formable paper materials.

SUPPLYING SUSTAINABILITY
Jason Angel, vice president of sales for Battleboro, NC-based Ossid, noted equipment suppliers are working toward improved packaging
efficiencies with decreased downtime, as well
as energy and material cost savings.
"Packaging machinery is expected to keep
up with retailers' green initiatives by offering
equipment capable of handling a multitude
of packaging formats and materials," he said.
"The shift away from foam trays has been the
biggest game changer in the meat and poultry
industry. Rolled edge plastic trays have been a
popular alternative offering 100% recyclability,
a number of tray color options including
clear and a more appreciated increase in
tray strength. In addition, these trays better
contain and protect the packaged product in
comparison to foam trays."
The demand for sustainable packaging
solutions has also prompted existing and
new tray suppliers to develop compostable
tray options.
"In addition to recyclable trays, an
application type growing in popularity in the
US market for meat, poultry and other foods
is vacuum skin packaging (VSP) on board, as
it uses 70% to 80% less plastic than a standard
No. 3 tray and offers an extended shelf life for
the packaged product," Angel said.
Ossid offers a Leak Resistant Over-wrapper
500E for overwrapping machinery and leakproof packaging equipment with more than 700
installations worldwide. The Next Generation
500E machine was built based on customer
feedback and can easily package a wide range
of tray types and sizes and uses 5% to 10% less
film than non-gripper chain systems.

TC Transcontinental's
ClearShield uses less
material than patch
bags for bone-in fresh
meat applications.

www.meatpoultry.com | 07.20 | MEAT+ POULTRY

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Meat+Poultry - July 2020

Table of Contents for the Digital Edition of Meat+Poultry - July 2020

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