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PRODUCE MARKETING ASSOCIATION
GLOBAL TRENDS IN FRESH PRODUCE PACKAGING
Jacques Coetzee
NNZ bv
Groningen, The Netherlands
14 August 2013
1. Fresh food snacking
2. Saving the environment and saving cost
3. War on food waste
4. Packhouse revolution
5. A 30 year trend……
Global trends
TREND 6:
A 30 YEAR TREND
TREND 1
FRESH FOOD SNACKING
Photo: Frugivore mag
www.nnz.nl
Choose one…..
Photo: Wordpress
You must be joking!!
70 million cups
sold by Benelux growers in year 5
2
2008
6
21
42
70
2009 2010 2011 2012
www.nnz.nl
Why?
www.nnz.nl
“…..the packaging makes the final difference… The cup keeps the tomatoes fresh and firm,
is easy to re-close and ideal for snacking” - Greenco
“…..the packaging makes the final difference… The cup keeps the tomatoes fresh and firm,
is easy to re-close and ideal for snacking” - Greenco
Brand extensions and innovations….
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Visibility, branding, desire….
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The future of fresh food snacking
Photo: Tombons
TREND 6:
A 30 YEAR TREND
TREND 2
SAVING THE ENVIRONMENT &
SAVING COST
Reduce
Re-use
Remove
Why do we need packaging?
Protect
Transport
Storage
Shelf life
Information
Branding & selling
Convenience
Remove
-31% 16 to 11 grams*
*5kg Onions
Reduce
-5 tons Per million bags
80% Rpet
Recycled content
- 16.6% From 24 to 20 gram
Re-use
- 4 tons per million clamshells
TREND 6:
A 30 YEAR TREND
TREND 3
PACKHOUSE REVOLUTION
(Video on next page)
Impact on packaging
High speed More stable
Thinner
Cheaper
Stronger
Better
(Video on next page)
TREND 4
WAR ON FOOD WASTE
33% food wasted 1.3 billion tons * FAO 2011
120 million 40ft Containers
of food wasted every year
Industrialised world - Retail level - Consumer level
Developing world - Cold storage - Logistics - Packaging
How is packaging used to reduce food waste?
Smaller pack sizes
Extend shelf life
Reduce transport waste
Smaller pack sizes
Extend shelf life : Products need different conditions
2°C @ 90 – 95% humidity
15°C @ 80 – 90% humidity
4 times longer @ 95% relative humidity compared to 80%
Some products require low humidity to prevent mold growth
19°C @ 5% 0₂ and 15% CO₂
Extend shelf life : 3 packaging solutions
Active Modified Atmosphere Packaging (MAP)
Passive Modified Atmosphere Packaging (MAP)
Passive Modified Moisture Packaging (MMP)
Addition or removal of gasses
Laser perforated film Mineral filled film Microporous membranes
Film/net combination ventilated bags for moisture reduction
Example of passive MAP
Laser perforated film bags for mature potatoes Higher quality potatoes without sprouting or greening
Example of Moisture Modified Packaging Flow-Fresh® reduce condensation/mold
“In this experiment, the tomato packed in Flow-Fresh® showed on 11 days after harvest a better calyx quality than the tomato packages in macro-perforated film”
Dr. Wouter Verkerke (Wageningen UR Glastuinbouw, Bleiswijk, The Netherlands)
Example of Moisture Modified Packaging Flow-Fresh® reduce condensation/mold
Example of Moisture Modified Packaging Flow-Fresh® allows for maximum ventilation
Example of Moisture Modified Packaging Flow-Fresh® allows for maximum ventilation
Reduce wastage with new technology palletnet
Reduce wastage with Liquisorb™ blankets
Reduce wastage with Topguard™ pallet sleeve
TREND 6:
A 30 YEAR TREND
TREND 5
A 30 year trend…..
25kg Hessian bags for table potatoes
25kg Woven PE bags for onions
(Video on next page)
www.nnz.nl
Local benefits Global expertise
Local benefits Global expertise
Jacques Coetzee [email protected] +31 622 521 420
Jacques Coetzee [email protected] +31 622 521 420
Jacques Coetzee [email protected] 00 31 622 521 420
Jacques Coetzee [email protected] 00 31 622 521 420
