THE TOTAL PACKAGE

The Perfect Case Ready Package

a more efficient, profitable and sustainable package

AMVAC Packaging provides a unique combination of vacuum skin packaging (VSP) equipment, materials and expertise that focus directly on fresh meat color. AMVAC improves the efficiency, profitability and sustainability of packaging for fresh meat and poultry.

Color is the most important quality characteristic that affects a consumers purchasing decision. As a result, it is clear that meat color should be a critical consideration for processors and retailers that are focused on appealing to consumers and maximizing sell-through.

The AMVAC packaging solution employs FreshCase® technology, a patented solution for packaging fresh meat. It provides the inherent advantages of active vacuum packaging. The difference is that this technology causes and maintains the consumer-preferred red color of fresh meat. It was invented by AMVAC’s founder Dr. Dan Siegel.

THE BENEFITS OF FRESHCASE® TECHNOLOGYPackage Type PVC AMVAC Overwrapped Tray FreshCase® Tray

Display Life 3-5 days 25-30 days

Shrink 10-15% 1-2%

fresh meat keeps its natural color, flavor and odor

FreshCase® Technology

ConventionalBarrier

ConventionalNon-Barrier

FreshCase® Technology The color of fresh meat comes from its myoglobin, a pigment that is purple in the absence of oxygen. Exposure to oxygen at the time of cutting or grinding causes the myoglobin to bloom to a red color. However prolonged exposure to oxygen causes myoglobin oxidation in as little as 3 days. Oxidized myoglobin is an unsaleable brown color. Hence, merchandisers are often exposed to great losses or shrink in the retail meat case due to discoloration.

Over the years many have tried to design a packaging format that does a better job protecting meat from discoloration. Vacuum packaging is a format that delays spoilage and protects meat from oxidation. Unfortunately, it has historically not been used for fresh meat because it is known to also cause a dull unattractive purple color. However, the FreshCase® packaging film uses a technology that causes the meat to bloom to the consumer preferred red color in a vacuum package.

The AMVAC package with FreshCase® film protects the meat from oxygen. This eliminates oxidation reactions that cause off colors and flavors. Oxygen free packaging also slows down bacterial growth. Hence the off flavors and odors caused by bacteriological spoilage is delayed. The result is meat that stays fresh longer and can be frozen without oxidative rancidity or freezer burn. From a retailer’s perspective pulls and mark downs are eliminated when fresh meat keeps its natural color, flavor and odor.

Freshcase® technology is patented and revolutionary. It has been thoroughly evaluated for safety by the Food and Drug Administration and its use is approved by the United States Department of Agriculture. It is listed in FSIS directive 7120.1, Safe and Suitable, Ingredients used in the Production of Meat, Poultry, and Egg Products. FSIS requires that the product is labeled with an open date for expiration. Red meat packaged with FreshCase must be coded with a “Use or Freeze by date not to exceed 34 days after packaging for ground red meat and 36 days for whole muscle cuts of red meat.

oxygenation oxidation

deoxygenation reduction

FreshCase® technology causes and maintains the consumer-preferred red color of fresh meat.

Oxymyoblobin Deoxymyoblobin Metmyoblobin

AMVAC 20 Specifications Dimensions 53” H (w/ roll) x 39.5” D x 53.5” W (w/guide table) (1,346mm x 1,003mm x 1,359mm)Chamber Size 15.9”W x 20”D x 5.5”H (404mm X 508mm X 140mm)Cycle Speed 10 cycles per minuteNet Weight 886 lbs. (402kg)Electrical 230V, 3-phase, 26 amps, 50/60 Hz 380-415V, 3-phase, 14 amps, 50/60 Hz

AMVAC 20C SpecificationsDimensions 53” H (w/ roll) x 39.5” D x 53.5” W (w/guide table) (1,346mm x 1,003mm x 1,359mm)Blade Assembly Steel rule balde specCycle speed 50 cycles per minuteNet Weight 400 lbs (181 kg)Electrical 230V, 3-phase, 26 amps, 50/60 Hz 380-415V, 3-phase, 14 amps, 50/60Hz

scalable modular automation allows you to add as you grow

AMVAC 20 Specifications Dimensions 53” H (w/ roll) x 39.5” D x 53.5” W (w/guide table) (1,346mm x 1,003mm x 1,359mm)Chamber Size 15.9”W x 20”D x 5.5”H (404mm X 508mm X 140mm)Cycle Speed 10 cycles per minuteNet Weight 886 lbs. (402kg)Electrical 230V, 3-phase, 26 amps, 50/60 Hz 380-415V, 3-phase, 14 amps, 50/60 Hz

AMVAC 20C SpecificationsDimensions 53” H (w/ roll) x 39.5” D x 53.5” W (w/guide table) (1,346mm x 1,003mm x 1,359mm)Blade Assembly Steel rule balde specCycle speed 50 cycles per minuteNet Weight 400 lbs (181 kg)Electrical 230V, 3-phase, 26 amps, 50/60 Hz 380-415V, 3-phase, 14 amps, 50/60Hz

AMVAC Machinery

AMVAC 20 The AMVAC 20 Packaging Machine is designed to manufacture vacuum skin packages from preformed trays. The basic AMVAC 20 machine is a single station that indexes, heats and cuts a top film that is formed onto a bottom substrate that can be comprised of preformed trays. A rigid platen holds the package bottoms containing the articles to be packaged. Multiple platens take turns horizontally cycling through the machine which allows time for loading and unloading platens. The features and design of this machine provide the following benefits over conventional vacuum skin packaging machines:

★ Lower cost than other VSP machines with similar capabilities ★ Product trays can be of a variety of sizes or compositions ★ Small Footprint ★ Capable of packaging articles with a height of 2 inches above the tray profile ★ Low cost tooling & short changeover time ★ Easy operation & maintenance ★ Pneumatically driven with no belts or clip chains ★ Easily integrated into automated production lines. ★ Line layouts are available for high production capacity.

AMVAC 20CThe AMVAC 20C Contour Cutting Station is a an optional module for automating the tray separation. One AMVAC 20C can support one or more AMVAC 20 VSP machines. Multiple platens take turns horizontally cycling through the machine which allows time for loading and unloading platens. Features of the machine include:

★ Contour cut for attractive finish ★ Pull tab corner ★ Automated platen entry/exit ★ Modular Design ★ Can be integrated in line production ★ Low cost tooling ★ Short tooling changeover time ★ Easy operation & maintenance

Tray #3 - Shallow shallow, black, impact modified CPET, approximate capacity 348 cc Dimensions: 6-3/4” x 8-3/4” x 15 mm

Tray #5 - Shallow shallow, black, impact modified CPET, approximate capacity 526 cc Dimensions: 8-1/8” x 10-5/16” x 15 mm

Tray #5 - Deep deep, black, impact modified CPET, approximate capacity 909 cc Dimensions: 8-1/8” x 10-5/16” x 25 mm

Tray #9 - Shallowshallow, black, impact modified CPET, approximate capacity 438 cc Dimensions: 10-3/8” x 12-1/2” x 15 mm

Tray #10 - Shallowshallow, black, impact modified CPET, approximate capacity 849 cc Dimensions: 6 x 3/4” x 10 3/4” x 15mm

Tray #5shallow

Tray #3shallow

Tray #5deep

Tray #9shallow

Tray #10shallow

AMVAC TraysConventional packaging currently used for much of the meat in the retail meat case uses styrofoam trays and polyvinylchloride film (PVC). The styrofoam, a very unsustainable choice, is not environmentally friendly. It is made from polystyrene that is expanded into foam with chlorofluorocarbon (CFC) gas. These gases are poisonous pollutants to our ozone layer. Further, the Styrofoam is bulky in landfills, it is slow to break down and it cannot be recycled or reused.

AMAC Packaging’s format of choice is much more environmentally friendly. The tray is comprised of crystallized polyester (CPET) classified as #1 on the recyclability scale. Further it can be reused by the consumer. It is dishwasher safe, microwavable and oven ready. Other factors that lead to the sustainable advantages of the AMVAC Packaging’s format are:

★ Source reduction: The bulky motherbag and oxygen absorber can be eliminated. Hence much less packaging is used per volume of meat. Further, since air is eliminated with the vacuum packaging format, less corrugated is needed for the shippers. Corrugate reductions of up to 50% can be realized.

★ Less spoiled meat: The amount of spoilage is reduced because the meat stays fresh longer and there are fewer pulls and mark downs. This reduces volume to landfills of not only meat but the packaging itself.

★ Less fuel needed: MAP packaging formats are unable to weight out trucks. Up to 60% fewer trucks are needed transport vacuum packaged meat to and from distribution centers so the fuel associated with freight is greatly reduced.

★ Less electricity needed: Reductions in refrigerated storage space reduces the power needed for storing.

★ Weighs 76% less than modified atmosphere trays

Compared to modified atmosphere trays, AMVAC Packaging offers a compelling case to reduce food waste, reduce packaging and save resources

Why choose AMVAC?ExpertiseDr. Dan Siegel, the inventor of FreshCase® founded AMVAC Packaging as a company whose mission is to optimize the performance of the FreshCase® film technology. He leads the AMVAC team that is involved in the design, engineering and manufacture of the AMVAC Packaging equipment.

The rest of the AMVAC Packaging team is comprised of individuals who have a passion for packaging meat. They include experts in the field of mechanical engineering of packaging equipment.

AwardsIn 2012, the FreshCase® packaging technology won the highest honors and received the “Diamond” award as part of DuPont’s Packaging Awards program.

The Flexible Packaging Association in 2012 presented their FPA Flexible Packaging Achievement Gold Award to FreshCase® for Sustainability & Environmental Achievement.

Additional InformationFor more information on meat packaging sustainability go to www.ami.com.

For more information on FreshCase technology go to www.curwoodinnovates.com.2013. Meat Mythbusters: Setting the Record Straight. Reviewed by American Meat Science Association, American Meat Institute, Washington, DC.

Hunt, M. C. and D. A. King. 2012. Meat Color Measurement Guidelines. American Meat Science Association, Champaign, IL.

Siegel, D.G. 2008. Packaging for Processed Meats. Meat Processing Technology Series.American Meat Science Association, Champaign, IL.

Siegel, D.G. 2010. Retail Packaging for Fresh Meats. Meat Processing Technology Series.American Meat Science Association, Champaign, IL.

Siegel, D.G. and K.P. Nelson. 2011. Packaging method that causes and maintains the preferred red color of fresh meat. US Patent 8,053,047.

Siegel, D.G. and K.P. Nelson. 2012. Packaging articles, films and methods that promote or preserve the desirable color of meat. US Patent 8,110,259.

FreshCase® BenefitsProcessor benefits of FreshCase® packaging: ★ Packaging Costs: The cost of the primary and secondary packaging is significantly lower than other types of case ready packaging. ★ Less Labor: The direct labor costs associated with MAP tray or motherbag formats are greater than the vacuum packaging format. ★ Less Freight: MAP tray and motherbag formats cube out trucks with only 18,000 lbs. The FreshCase® format will weight out a truck at 40,000 lbs. ★ Less Storage Space: The denser FreshCase® packaging format takes up fewer pallet spaces ★ Better Distribution: The extended shelf life and display life enable the retailer to move more of the slower moving items.Retailer benefits of FreshCase® packaging: ★ Lower cost and price point: There are cost reductions that lower the cost to the retailer. The lower price and cost savings at the retail level enable the retailer to offer a lower price point to their customers. ★ Reduced shrink from pulls and mark downs: Current losses at the retail level with other packaging formats are 10-15%. ★ Longer display life: More packages can be placed in the display case without fear of losses due to quality deterioration. ★ Sanitation and safety: Leakers are eliminated This eliminates cross contamination and improves the sanitary conditions. ★ Less display space: The above benefits make it easier for the retailer to identify pricing and control profits. ★ Easier to price & control profit: Easy open & freezer ready features make it more convenient. ★ No lost sales from stock-outs: The extended shelf life and display life enable the retailer to move more of the slower moving items.Consumers benefit from FreshCase® packaging: ★ Lower Price: The losses and costs associated with conventional packaging drive retail price points higher. Better Quality: The meat has the fresh red color consumers expect. ★ Stays Fresh Longer: The oxygen free package prevents oxidation that degrades flavor and slows down spoilage. ★ Freezer-Ready: The FreshCase® package can go directly from the shopping bag or refrigerator into the freezer. ★ No Leaking Juices: The hermetic seals prevent leaking packages in the grocery cart, in the refrigerator or on the kitchen shelf. ★ Convenience: Easy open and freezer ready features make it more convenient. The consumer does not need to touch the meat to prepare it.

THE TOTAL PACKAGE

2516 Main Avenue Fayetteville, IL 62258www.amvacpackaging.com | P: 618.677.-2282 x120 | F: 618.677.-2210