By Brandon Day When it comes to integrating sustainability into red meat packaging, there has always been a balancing act between shelf life and environmental impact. While traditional materials such as plastics, films, and Styrofoam trays adequately protect red meat and deliver on targeted shelf life, they’ve never been environmentally friendly options. On the other […]
Shelf life
Locking in Longevity in Protein Packaging
By Brandon Day The second a meat product is produced, the clock starts ticking to get it packaged, shipped, sold, and consumed. Completing all these functions in a short window of time requires impressive coordination all along the supply chain, and any boost to preserving freshness is a welcome innovation. Often, these product-preserving changes come […]
Extending Shelf Life: Advanced Packaging Technologies for Red Meat Products
Robert McLaughlin Reducing spoilage and extending the shelf life of red meat products is a significant challenge in the food industry. Advanced packaging technologies such as vacuum packaging, Modified Atmosphere Packaging (MAP), and skin packaging play a crucial role in addressing this issue by reducing exposure to oxygen and contaminants. We recently spoke with Robert […]
Food Safety Best Practices for Food Packaging: A Q&A with Ossid
What are some best practices to ensure peak food safety?