International -

Safety till the end

An increasingly important topic in the meat industry is the strict EU packaging hygiene regulations. These go along with the high demands by customers for easy processing and long product shelf lives. Ideally, modern packaging solutions also facilitate legally compliant product labeling.

Imagine daily butcher shop tasks. Grilled meat lovers want their steaks vacuum-packed in foil for the day after tomorrow; senior citizens want goulash, prepackaged in artificial casings, to cook at home; company employees come for lunches encased in sealed warming trays. Convenience is the trend, and butchers should or must cater to it.

The times when industrial meat producers only needed equipment like vacuum packagers are long gone. Manufacturers now have devices of every size in their portfolio, and the variety of accessories is enormous – from skin films to shrink bags and cardboard cool packs to special food gases. All are designed to protect sensitive foodstuffs like meat and sausage products from rapid spoilage and to increase safety during the critical “last mile” from the butcher’s counter to the customer’s stove.

And not to forget: The labeling on packaged goods (allergens, origin, nutritional values and so on) are obligatory according to the Food Information Regulation. Electroni­cally controlled label printers help fulfill and automate this process.

In the following article, Die Flei­scherei presents branch-specific packaging solutions that can help companies optimize their workflows and production processes in the convenience sector, as well as develop new sales opportunities.

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