Instore - September 2018 - 32
PACKAGING
Working with temperature ranges
by Ryan Atkinson
A
s supermarket perimeters continue to
increase the number of prepared foods
choices available to their customers, the
commissaries that supply them must look
closer at the packaging used for what can be
a wide range of temperatures.
"Supermarkets choose products that will
drive impulse sales and look store-prepared," says Marilyn Stapleton, director of
marketing for Ballwin, Missouri-based Anchor Packaging. "The commissaries must
choose packages that protect and highlight
food contents while running efficiently in
their operation."
Recent trends in consumer shopping on the
supermarket perimeter have also increased
the importance of finding the right packaging for each food.
"Healthier options in general, like salads
with protein and toppings, yogurt parfaits
and fresh fruit for snacking and grab-andgo," have made a big impact, says Scott
Rhea, director of tooling and product development for Wood Dale, Illinois-based D&W
Fine Pack. "And you also have environmental trends for recyclable packaging and
packaging made from recycled content and
compostable packaging."
Rhea also pointed out the prominence
of meal kits available instore for
easy home meal preparation, as
well as those that are delivery
to the home of the consumer.
That means choosing packaging that can handle hot and cold
foods and can also be heated once
it's ready for display at the store. For
products that are served hot, packaging should be microwavable in order
for it be reheated and served, or displayed in
a refrigerated case for the grab-and-go consumer to reheat.
Stapleton says Anchor's MicroRaves polypropylene containers allow retailers to
choose from a variety of sizes for entrees
32 * SEPTEMBER 2018 * commissary INSIDER
and sides to fill in the store, at their commissary or both.
"They're leak-resistant with flat and dome
lids in PETE (Polyethylene terephthalate)
for cold displays and polypropylene for hot
displays. They're available to fit assorted
sizes in three footprints," she says.
"When dealing with hot foods, the
integrity of crisp food, and not
letting it get soggy, is important."
SCOTT RHEA, D&W FINE PACK
For D&W Fine Pack, there are a few ways
to offer customers solutions for the widest
temperature ranges - a polypropylene material solution or an aluminum solution for
packaging, for starters.
"Compartmentalizing packaging to keep
foods intended to be hot separate from
goods intended to be cold also works," says
Anchor's Incredi-Bowls
are microwavable.
Photo: Anchor Packaging
Rhea. "For example, breading down a hamburger to keep each component separate -
the bun, the burger and the toppings."
D&W's line of Grab 'N Go packaging is billed
as a solution for retailers targeting today's
busy consumers. Multiple sizes, clear and
easy-open lids, and the right specs to handle
a wide array of cold and hot foods are selling points.
Dueling challenges
Hot and cold items carry a few of the same
challenges when it comes to packaging. Regardless of which end of the heat spectrum
the food falls on, one of the most important
roles of the packaging is to maintain food integrity and food temperature and freshness
at the same time, Rhea says.
Maintaining a clear base and lid also presents itself as a nagging challenge on both
ends of the spectrum. Hot foods cause steam
Table of Contents for the Digital Edition of Instore - September 2018
https://www.nxtbook.com/sosland/isb/2018_12_01
http://digital.instoremag.net/sosland/isb/2018_11_01
http://digital.instoremag.net/sosland/isb/2018_10_01
http://digital.instoremag.net/sosland/isb/2018_09_01
http://digital.instoremag.net/sosland/isb/2018_08_01
http://digital.instoremag.net/sosland/isb/2018_07_01
http://digital.instoremag.net/sosland/isb/2018_06_01
http://digital.instoremag.net/sosland/isb/2018_05_01
http://digital.instoremag.net/sosland/isb/2018_04_01
http://digital.instoremag.net/sosland/isb/2018_03_01
https://www.nxtbook.com/sosland/isb/2018_02_01
https://www.nxtbook.com/sosland/isb/2018_01_01
https://www.nxtbook.com/sosland/isb/2017_12_01
https://www.nxtbook.com/sosland/isb/2017_11_01
https://www.nxtbook.com/sosland/isb/2017_10_01
https://www.nxtbook.com/sosland/isb/2017_09_01
https://www.nxtbook.com/sosland/isb/2017_08_01
https://www.nxtbook.com/sosland/isb/2017_07_01
https://www.nxtbook.com/sosland/isb/2017_06_01
https://www.nxtbook.com/sosland/isb/2017_05_01
https://www.nxtbook.com/sosland/isb/2017_04_01
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https://www.nxtbook.com/sosland/isb/2016_09_01
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https://www.nxtbook.com/sosland/isb/2013_07_01
https://www.nxtbook.com/sosland/isb/2013_06_01
https://www.nxtbook.com/sosland/isb/2013_05_01
https://www.nxtbook.com/sosland/isb/2013_03_01
https://www.nxtbook.com/sosland/isb/2013_01_01
https://www.nxtbook.com/sosland/isb/2012_11_01
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https://www.nxtbook.com/sosland/isb/2012_07_01
https://www.nxtbook.com/sosland/isb/2012_06_01
https://www.nxtbook.com/sosland/isb/2012_05_01
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https://www.nxtbook.com/sosland/isb/2011_10_01
https://www.nxtbook.com/sosland/isb/2011_09_01
https://www.nxtbook.com/sosland/isb/2011_08_02
https://www.nxtbook.com/sosland/isb/2011_07_01
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https://www.nxtbook.com/sosland/isb/2005_04_01
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https://www.nxtbook.com/sosland/isb/2004_12_01
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