The outlook is grey for processed meat packaging, at least in retail filled volume. The category had already endured the horsemeat contamination scandal in 2013-2014, as well as the scandal over farmed salmon in 2015, before being severely hit by sanitary concerns regarding foie gras at the end of 2016 and, finally, by numerous recent scandals in French slaughterhouses.
Consumers are expected to be more careful with regard to their diets over the forecast period, so leading manufacturers will develop even more labels and improve transparency and communication with consumers. The decision by Fleury Michon to participate in a government experiment over 2018 with the implementation of the nutri-score system on its packaging has already paid off.
One of the main trends in the short term could be the emergence of single-material packaging in chilled processed meat and seafood. After the success of the plastic tray with Leerdammer Original from Fromagerie Bel in dairy, FICT (Fédération Française des Industriels Charcutiers, Traiteurs et Transformatrices de Viandes – French Trade Association of Processed Meat) wishes to extend this concept of mono-PET to chilled processed charcuterie in order to reduce the carbon footprint and result in having to pay less tax in the short term – the plastic foil is made with the same PET as the plastic tray and its ink decomposes very quickly.
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This report originates from Passport, our Packaging research and analysis database.
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