Packaging gives new life to meat export markets

New packaging and processing technologies are extending the shelf life of fresh and processed meat, and can facilitate expanded geographical sales coverage, according to a new report from Rabobank.

Technologies such as vacuum skin packaging and carbon monoxide modified atmosphere packaging can lengthen the window of opportunity for fresh meat exports to Southern and Eastern Europe, according to Clara van der Elst, analyst at Rabobank, the leading global agri-bank.

She said consumer preference for fresh over frozen has limited sales to within regional markets mostly, but this could now be changing.