3 BENEFITS of Multilayer Barrier Packaging for Fish and Seafood
Fish and seafood provide high nutritional value for nourishment and health. Consumers relish the variety of fish and seafood, such as pollack, scampi, puffer, trout, shrimp, croaker, tuna, salmon, haddock, prawns and mackerel. The problem is the stink that occurs when fish are killed-bacteria or enzymes produce the fishy odour that we all are familiar with. Fishes—raw, cooked or refrigerated—have the usual awful smell. You probably think fish always have to smell and this probably explains your distaste for it, right? Wrong! Of course, fish odour exemplifies the natural process of decay and the normal functioning of sea creatures living in salty conditions. But not when fish is packaged!
Performance Packaging for Convenience and value in fish consumption
Market trends like E-commerce, consumer demands and changes in consumer tastes demand innovative packaging solutions for fish products. Performance packaging offers skin protection that reduce odour, and provides leak-proof, high barrier puncture resistance for any fish and seafood products in its raw, dried or frozen form. Flexible packaging includes stand-up pouches, flexible bags, vacuum and skin packs with a firm base that offers better protection for fish and seafood than cans. For instance, fish can be packed in sealed trays under modified atmosphere, which retains the quality and freshness of fish products. The sealed trays also come with pads that absorb liquid from the fish fillet and suppress the development of harmful bacteria and enzymes that triggers spoilage. Multilayer packaging is also lightweight packaging, use fewer resources and generates less waste. For instance, the Vacuum and skin packs is commonly used for smoked fish because it requires less packaging materials, as it takes the product shape and forms an extra skin to seal fish products completely. The Vacuum-skin Packaging ensures the absence of oxygen to start the degradation process, while the lack of atmosphere prevents the growth of bacteria to significantly increase the shelf life of the product. Fresh fish has a different packaging requirement from frozen fish and smoked products. In any case, barrier packaging offers innovative solutions for the light weight packaging needs of a variety of fish types.
Fish packaging has evolved from the use of newspaper wraps to advanced, innovative, odour proof and sealed insulation. In this case, the use of multilayer barrier packaging for seafood and fish products facilitates commercial life and results in rational consumer choices. The development of Modified Atmosphere Packaging (MAP) redefined the self-service retail of fish products. For instance, it is now possible to convey information about the recipe, ingredients, correct preparation, and the nutritional value- enabling a visually appealing presentation of fish products for fish consumers. Performance packaging offers a light weight packaging solution to maintain fish quality, provide skin protection, and facilitate the delivery of fish products across the value chain without damage. Multilayer barrier packaging allows for “easy opening” of fish products and enables consumers to pack fish products into shopping bags or baskets with other food items without contaminating the fish or other purchases.
Performance Packaging Prevents Damage to Fish
Fish are time-sensitive and fragile, and customers exhibit the habit of touching and pressing products before making selection decisions, and this could destroy fish products. Food products require special packaging protection from pressure, squeeze, damage, waste or loss during processing, storage, stacking and transportation. Performance packaging meet these requirements, safeguards efforts made during fish processing and prevents economic losses that could arise from deformation to fish products. Multilayer barrier protection also ensures the safety of fish products during display in the retail store or delivery to the consumers. Multilayer barrier packaging also extends shelf-life and protect fish products from fluctuating temperatures, moisture and dirt.
Performance Packaging Prevents Fish waste
According to the UN, more than 27% of captured fish is either thrown away or rots on decks before it reaches the market or consumers. That translates to fish waste of about 50 million tons of potential food. Thus, it is logical to assume that fish waste amounts to food waste. Fish and seafood offer high nutritional value for human consumption that should not amount to waste. Fish spoilage results in that pungent and stubborn fishy aroma that becomes strong enough to nauseate you and pollute your kitchen or apartment. Of course, the ideal thing to do is to dispose of fish as soon begins to show signs of decay and produce an awful smell that makes it unsafe for consumption. Think about it: flexible packaging offers aroma barrier properties that suppress the smell of fish, prevents spoilage, retain freshness and extend fish shelf-life. Performance packaging makes life better; performance packaging makes better life!
Written by Mufutau Muyiwa
Mufutau is a marketing professional, writer & researcher