Packing fresh meat, such as minced meat, in flowpacks not only requires technical machine knowledge, but also technological product knowledge. Extending the shelf life and preserving the red color of the meat are essential in this regard. This means that it is not only necessary to look at how the product can be imported in a hygienic and clean manner, but also how the product quality can best be guaranteed.
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Foil reduction of 70% by packaging fresh meat in a flow pack
Packing fresh meat in a flow pack instead of a tray fits in well with the sustainability goals that the Dutch meat industry wants to achieve. This is a 30% energy saving in 2030 compared to 2010. Packaging is an important aspect in the chain. Packing the meat in a flowpack makes a substantial contribution to the objective. By using a thin film of mono-material instead of relatively thick shells, a film reduction of 70% is already achieved. An additional advantage is that both the supply of packaging material and the packaged end products are much less voluminous. This results in savings in transport movements. The flowpack packaging also makes a positive contribution to food waste. It offers the meat the necessary protection and guarantees a good shelf life and freshness.
Innovations in packaging fresh meat
Polyethylene alternative in flowpack for mushrooms
One of the largest mushroom producers in the world, based in Ireland, is reducing the use of PVC films on our Omori Europe flowpackers.
PVC films have been the standard for mushrooms for over 40 years. By removing PVC films from over 60% of their products, they are constantly working to replace products to a more recyclable polyethylene alternative.
Sustainability is more relevant than ever. Packaging has important functions when it comes to protection, shelf life, convenience and food safety, but also has an impact on the environment. Partly due to the new legislation and the increasing demand from the market, we further developed a proven packaging concept into a flowpack for fresh meat.