Toward Smart(er) Fresh Meat Packaging

This column explores some recent developments in research and application of meat packaging science and technology.

Set of vacuum packed organic raw beef alternative cuts

Claire Koelsch Sand

Food Technology Magazine

The global meat packaging market, valued at $12 billion in 2020, is expected to reach nearly $14 billion by 2026, a compound annual growth rate (CAGR) of nearly 4.4%, according to marketing research firm Future Market Insights. Drivers for this multi- billion-dollar market include a sharp increase worldwide in the consumption and export of protein-rich products such as beef, pork, and poultry, as well as food processors’ demand for sustainable packaging that preserves food safety and quality attributes, maintains nutritional value, and extends product shelf life.

Certainly, fresh meat sold at retail remains popular with …

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Authors

Claire Koelsch Sand Owner and Founder

Claire Koelsch Sand, PhD, contributing editor to Food Technology and an IFT Fellow, is a global packaging leader with more than 35 years of food science and packaging experience. Sand is the owner and founder of Packaging Technology and Research, LLC (claire@packagingtechnologyandresearch.com).