Linpac aids in shift from MAP to vacuum skin packaging
The firm worked with machine manufacturer Mondini and film producer Bemis to create a pack which combines the extended shelf life benefits of vacuum skin film technologies with the presentation and protection benefits of rigid preformed trays for UK-based Booths stores.
The partnership included site visits, test designs, retailer workshops and trials ensuring the final product was environmentally beneficial and strong enough to endure the rigors of skin packing.
Mondini also refined and retro-fitted Booths’ machine with skin pack tooling, which has now become the standard on all subsequent tools.
Linpac claims that their lightweight shallow rigid tray developed for the vacuum skin packing has helped the supermarket chain drive up sales of its meat products by 80%.
Move from MAP
Booths decided to move from MAP for some of their meat products due to shelf appeal and shelf life improvement.
Linpac developed three application styles for use with rPET, polypropylene (PP) and expanded polystyrene (EPS) trays to suit the meat products sold.
One is a normal vacuum skin pack (below the flange protrusion), the other is a protruding vacuum skin pack (slightly above the flange protrusion) and the third style is a super-protruding vacuum skin pack (High protrusion above the flange).
Vacuum skin pack rigid solutions
Chris Elliott technical sales manager at Linpac Packaging said: “Our innovative vacuum skin pack rigid solutions provide enhanced consumer appeal, shelf space efficiency and maximum protection to products during transit and in store.
“The preformed tray gives a higher quality look and feel to packs and this, combined with the extended shelf life provided by these packs, means our customers are getting the very best from their packaging.”
Within three months, sales of meat had increased 80% on some premium products and waste was down due to extended shelf life qualities offered by vacuum skin packs (VSP), said Booths.
Nigel Cokell (Booths) said: “The initial attraction to VSP was the on-shelf appeal, for example the amount of unsightly juices on show within the pack is greatly reduced because all free surface space is sealed, and this is enhanced further by the rigid tray which gives a premium quality appearance to the pack.
“A second benefit to us has been the shelf life improvement; production planning has become more efficient and easier, meaning we have more product and less ‘out of stock’ labels on our shelves, and less food is being wasted because it has gone out of date.”
