Food and Beverage

Processed Meats

Color is critical to the sale of all smoked and cured meats. Oxidation of the fats and color proteins in sliced deli meats can cause odors and loss of color in as little as 36 hours in a brightly lit retail display. Maintaining flavor over an extended shelf life is critical for successfully marketing packaged deli meats.

Active packaging solutions control the effects of oxygen and light — keeping that deli-fresh color and flavor that consumers expect.

Products

• FreshPax® Oxygen Absorber - Packets and Strips
• FreshPax® System
• FreshCard™ Oxygen Absorbing Cards
• FreshMax® Oxygen Absorbing Adhesive