Global trends in Fresh Produce Packaging

1. PRODUCE MARKETING ASSOCIATION
GLOBAL TRENDS IN FRESH PRODUCE PACKAGING
Jacques Coetzee
NNZ bv
Groningen, The Netherlands
14 August 2013

2. 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

3. TREND 6:
A 30 YEAR TREND
TREND 1
FRESH FOOD SNACKING

4. Photo: Frugivore mag

5. www.nnz.nl
Choose one…..

6. Photo: Wordpress

7. You must
be joking!!

8. 70 million cups
sold by Benelux growers
in year 5
2
2008
6
21
42
70
2009 2010 2011 2012

9. www.nnz.nl
Why?

10. 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

11. Brand extensions
and innovations….
www.nnz.nl

12. Visibility, branding, desire….
www.nnz.nl

13. The future of fresh food snacking
Photo: Tombons

14. TREND 6:
A 30 YEAR TREND
TREND 2
SAVING THE ENVIRONMENT
&
SAVING COST

15. Reduce
Re-use
Remove

16. Why do we need packaging?
Protect
Transport
Storage
Shelf life
Information
Branding & selling
Convenience
Remove

17. -31%
16 to 11 grams*
*5kg Onions
Reduce
-5 tons
Per million bags

18. 80% Rpet
Recycled content
- 16.6%
From 24 to 20 gram
Re-use
- 4 tons
per million clamshells

20. TREND 6:
A 30 YEAR TREND
TREND 3
PACKHOUSE
REVOLUTION
(Video on next page)

21. Impact on packaging
High speed More stable
Thinner
Cheaper
Stronger
Better
(Video on next page)

22. TREND 4
WAR ON FOOD WASTE

23. 33% food wasted
1.3 billion tons
* FAO 2011

24. 120 million 40ft Containers
of food wasted every year

25. Industrialised world
- Retail level
- Consumer level

26. Developing world
- Cold storage
- Logistics
- Packaging

27. How is packaging used to reduce food waste?
Smaller pack sizes
Extend shelf life
Reduce transport waste

28. Smaller pack sizes

29. 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

30. 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

31. Example of passive MAP
Laser perforated film bags for mature potatoes
Higher quality potatoes without sprouting or greening

32. 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)

33. Example of Moisture Modified Packaging
Flow-Fresh® reduce condensation/mold

34. Example of Moisture Modified Packaging
Flow-Fresh® allows for maximum ventilation

35. Example of Moisture Modified Packaging
Flow-Fresh® allows for maximum ventilation

36. Reduce wastage with new technology palletnet

37. Reduce wastage with Liquisorb™ blankets

38. Reduce wastage with Topguard™ pallet sleeve

39. TREND 6:
A 30 YEAR TREND
TREND 5
A 30 year trend…..

40. 25kg Hessian bags
for table potatoes

41. 25kg Woven PE bags
for onions
(Video on next page)

42. www.nnz.nl
Local benefits
Global expertise
Local benefits
Global expertise
Jacques Coetzee
jcoetzee@nnz.nl
+31 622 521 420
Jacques Coetzee
jcoetzee@nnz.nl
+31 622 521 420

43. Jacques Coetzee
jcoetzee@nnz.nl
00 31 622 521 420
Jacques Coetzee
jcoetzee@nnz.nl
00 31 622 521 420