REPACKAGING EFFICIENCY AND INNOVATION FOR THE MEAT INDUSTRY IN NEW ZEALAND The fresh red meat sector is a key driver of New Zealand’s economy. According to the Meat Industry Association (MIA), the industry processes around 25 million sheep and five million cattle annually, exporting more than one million tonnes of fresh red meats to more than 120 countries. In the year ending 30 June 2016, New Zealand red meat and co-products exports were worth $7.5 billion. This is an increase of $200m compared to the previous year. As meat processors and retailers develop their strategies for 2017 and beyond, a closer look at the effectiveness of their packaging materials and systems should be a key consideration. Whilst often overlooked, enhanced packaging technologies can offer operational, shelf-life and brand-building benefits which can improve bottom line profitability, reduce waste and drive sales. One increasingly popular solution amongst New Zealand retailers and meat manufacturers is vacuum skin packaging. As a leader in packaging innovation, Sealed Air has recently developed the Cryovac Darfresh on Tray vacuum skin packaging system, responding to the growing demand for more sustainable, case-ready packaging for fresh meat. When it comes to processing and packaging fresh red meat, pork and seafood, even the smallest savings can quickly add up. The Darfresh on Tray vacuum skin packaging system provides operational efficiencies that save time and resources, while reducing waste and overall costs. This drives significant economic benefits for retailers, manufacturers and consumers. For instance, Darfresh on Tray machines run on average 35% faster than other skin pack and rollstock technologies. This results in increased productivity — more product can be produced in the same amount of time increasing kg per man-hour; reduced utility costs — less water and electricity are needed in the packaging process on a per kg basis; reduced capital costs — three Darfresh on Tray machines can do the work of four standard machines (other skin pack and rollstock technologies). With these cost savings, most processors will recoup their investment in 12–18 months. To achieve this, the Darfresh on Tray system utilises a new skin film-cutting process. The skin film and pre-formed tray dimensions align perfectly, allowing for 100% skin film utilisation and therefore zero film scrap. This results in up to 40% less materials being used compared to other skin pack and rollstock technologies. Storage and shipping are essential, though frequently overlooked elements of food distribution. Sealed Air’s Darfresh on Tray vacuum skin packaging system reduces distribution costs by utilising space more effectively, which means that in comparison to MAP, distributors can fit 25–50% more products packaged with Darfresh on Tray into storage and shipping boxes. This saves significantly on costs by cutting down on the number of trucks needed to ship the same amount of meat, and contributes to a smaller carbon footprint. “As the New Zealand fresh protein sector is challenged to reduce costs, state-of-the-art packaging that delivers value can serve as a differentiator in a crowded meat case,” Sealed Air’s Paul McGuire says. “The new Cryovac Darfresh on Tray package offers brand owners an unparalleled combination of freshness and retail presentation, enabling manufacturers, processors and retailers to offer customers the highest quality red meat and seafood available.” Additionally, Darfresh on Tray more than doubles the shelf life of red meat to keep it fresh for longer, as well as facilitating a more satisfying eating experience due to protein maturation under vacuum conditions. The packaging also guards against freezer burn during frozen storage. Consumers in New Zealand are increasingly aware of not only the economic cost, but also the ethical cost of food waste. According to Love Food Hate Waste NZ, it is estimated households across New Zealand bin a total of 122,547 tonnes of food every year, enough to feed 262,917 people. But the waste goes far beyond the groceries thrown in the bin: when food is wasted, everything that was invested in producing and transporting that product is lost. Consider the fresh water, animal feed, man-hours, fertiliser and even the fuel emissions that were part of the process. From farm to processor to retailer to consumer, food waste is happening at every step in the supply chain. By focusing on innovation and harnessing the power of technology and data, manufacturers and operators can help reverse this trend. Leveraging innovative packaging solutions to maintain freshness, offset labour needs and provide brand differentiation is vital to meeting some of the meat industry’s most pressing challenges. www.sealedair.com 16 ANNUAL DIRECTORY 2017
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