European multi-material packaging manufacturer Linpac Packaging has unveiled the absorbent EPS-base LINslice packaging solution for meat and fish.

LINslice works with both HFFS and vacuum bagging applications. It has been designed to reduce food spoilage and in-store waste for products such as sliced smoked salmon and pre-cooked meats.

The base locks any juices within the pack itself and has micro-perforations which absorb any unsightly juices that may contain bacteria and lead to spoilage of the meat.

Linpac Packaging innovation director Alan Davey said that studies have revealed that consumers are willing to pay more for fresh-looking and appetising meat and fish, and they judge the quality of such products by appearance.

"A pack which contains meat juices is often overlooked by consumers and left on the shelf either because they generally don’t like to see it or because they are concerned about packs leaking into their bags and on to other food items," Davey added.

LINslice’s EPS board is stable under all moisture and temperature conditions and can extend shelf life by a day or two as well as improving presentation and visual appearance. It is lightweight and serves as a low-carbon option for retailers and manufacturers seeking to improve their green credentials.

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The company has also developed LINvac reels and a range of pre-made bags to offer customers a complete packaging solution.

Image: LINslice is suitable for sliced smoked salmon and pre-cooked meats. Photo: courtesy of LINPAC Packaging.