A report from Rabobank has revealed that new packaging and processing technologies prolong the shelf-life of fresh and processed meat.
According to the report, ‘Meat Packaging to Extend Shelf Life’, benefits of the new technologies include geographical sales coverage expansion, better margins across the value chain, lower environmental costs of meat consumption as well as premiumization of product.
Rabobank analyst Clara van der Elst said new technologies have major benefits for retailers, consumers and producers alike.
"For the retailer, less waste and fewer markdowns are conducive to lowering costs. Consumers benefit from a longer consumption period and fewer preservatives, in turn fulfilling demand for ‘natural’ foods, and producers benefit from increased market potential through an expanded geographical export range," Elst added.
Due to a declining population and changing buying behavior, meat consumption in Northwest Europe region has tightened and is also said to have the majority share of meat sales through modern supermarkets and therefore ‘case-ready’ packaging.
In Eastern and Southern Europe, the traditional meat retail channels of butcheries, specialty stores and open-air markets still dominate creating export potential.
As noted by the report, demand for case-ready packaging is expected to grow fast with the increasing growth of case-ready packaging in supermarkets as well as discounters.
According to Rabobank, vacuum skin packaging (VSP) and carbon monoxide modified atmosphere packaging (CO-MAP) technologies can extend the opportunity for fresh meat exports to Southern and Eastern Europe.
Image: Demand for case-ready meat packaging is expected to grow fast. Photo: courtesy of Suat Eman / FreeDigitalPhotos.net