Modified atmosphere/modified humidity bulk packaging solutions gain momentum in the US and now heading to Europe
StePacPPC and its partner Windham Packaging have developed a range of its bulk modified-atmosphere packaging to extend the shelf-life of fresh produce destined for foodservice.
The company said its films are gaining momentum among fresh produce packagers in the US, specifically for the delivery of ready-to-use sliced mushrooms, green beans, brussels sprouts and broccoli. It is now focusing on developing the UK and European markets and adapting its packaging to accommodate a broader range of fresh produce for the food service sector.
The company’s lean, resealable MA/MH packaging is inbuilt with water vapour transmission rates (WVTR) to help eliminate excess moisture buildup. This preserves the quality and appearance of the fresh produce, helping it weather long-haul shipments, extend storage time, and reduce food waste.
“Optimised for both horizontal and vertical form-fill and seal (HFFS and VFFS) operations, these lean films minimise plastic consumption with proven improvements in packaging process efficiency,” StePacc said, adding that the films are also available with chemically recycled content with accreditation from RedCert2.
“StePacPPC’s advanced modified atmosphere/modified humidity (MA/MH) packaging solutions are transforming the US foodservice sector with proven success in reducing waste and improving operational efficiency,” the company said.
The European Food Information Council estimates that some 1.05bn tonnes of food waste is generated globally, of which 60 per cent comes from households and almost 30 per cent – or a 290mn tonnes – comes from the foodservice industry.
“We’ve been using StePacPPC’s films to pack five-pound bundles of fresh green beans and brussels sprouts for foodservice operations,” said Miguel Ibarra, operations manager of PEA King Produce.
“As soon as we switched to this film, we experienced a 5 per cent reduction in scrap rate compared to the previous material. Additionally, its enhanced sealing properties require shorter sealing times, increasing bagger speeds and improving operational efficiency.
Ibarra added that “the real standout benefit is the film’s ability to better dissipate humidity from the bag and provide an optimal modified atmosphere, effectively increasing shelf-life by 10 per cent and thus boosting customer satisfaction”.
StePacPPC’s portfolio of films and packaging formats include its branded Xtend bags and Xflow films. They incorporate a patented high-performance sealing layer that seamlessly adapts to both manual and automated packing across a range of produce items, enhancing operational efficiency and potentially reducing labour costs.
“We have received a lot of rave reviews from our customers commending the superior quality of the fresh vegetables such as green beans and sliced mushrooms,” said Gary Ward, chief technical officer for StePacPPC.
“They report their products are arriving with better quality and less waste at hotels, restaurants, caterers, and other foodservice destinations across the US. The innovative design not only ensures peak freshness upon arrival but extends shelf-life even after opening.
“If resealed, the packaging will continue to preserve the quality of partially used produce under refrigeration, providing flexibility for future use and significantly reducing food waste.”
StePacPPC said its formats have also been instrumental in eliminating the need for ice. For example, when shipping broccoli from Salinas Valley to a major restaurant chain across the US, the iceless packaging enabled the transport of 66 per cent more broccoli per container resulting in the need for fewer deliveries and reducing the carbon footprint.
