Tightly wound

The carbon dioxide, nitrogen and oxygen in the packages are formulated to extend the shelf life of proteins. While some overwrap packages contain antimicrobial pads that are designed to absorb moisture, many shoppers are looking for better solutions, says Huston Keith, principal of packaging researc...

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Bibliographic Details
Published in:National Provisioner 2010-03, Vol.224 (3), p.34
Format: Article
Language:English
Subjects:
Beef
Grocery stores
Marketing
Meat
Proteins
R&D
Research & development
Online Access:Get full text
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Summary:The carbon dioxide, nitrogen and oxygen in the packages are formulated to extend the shelf life of proteins. While some overwrap packages contain antimicrobial pads that are designed to absorb moisture, many shoppers are looking for better solutions, says Huston Keith, principal of packaging research and business-development firm Keymark Associates, and a member of The National Provisioner's Editorial Board. Some merchandisers, meanwhile, are working to attract green-conscious meat buyers by replacing traditional oil-based polystyrene foam trays with sustainable products made from plantbased biopolymer foams that require less fossil fuels and are compostable.
ISSN:0027-996X
1938-3835