Editorial webinar details

GlobalMeatNews - Packaging for Export

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Start Date:9/26/2017

Start Time:3:00 PM BST/IST

Duration:60 minutes

Abstract:

Of 263 million tonnes of meat produced globally, more than 20% is lost or wasted, of which 8-10% on average in most regions happens during processing and distribution, according to the Food and Agriculture Organisation.

 

A significant amount occurs because of spoilage and packaging plays a crucial role in fighting that, especially during export.

 

In this forum, Global Meat News tackles:

 

    1. Packaging intelligence:
      Karl will discuss how using the right type of packaging, such as vacuum packaging with specially engineered materials for poultry, can decrease food safety risks while increasing shelf-life and minimising food waste. He will highlight real examples of packaging solutions that can hold meat and its liquid securely, using less plastic than conventional ones, meaning more sustainable packing. He will also examine the role data analytics has to play in improving food traceability.

 

    1. Packaging methods:
      Peter will give an overview of the microbiological aspects of packaging meat for export, including the use of modified atmosphere packaging (MAP) for different types of meat and product formats, common spoilage issues associated with MAP and food safety aspects of MAP. He will also give a more in-depth appraisal of selected issues including the microbiological concerns of packaging bone-in products.

 

  1. Packaging process:
    Paul Jenkins will kick off the GlobalMeatNews forum by delivering a whistle-stop tour of the latest innovations for the meat packaging for export market.

SPEAKERS

Karl Deily

Sealed Air

President of Food Care


Karl Deily is the President of Food Care, Sealed Air’s Food and Beverage packaging business, and is an executive officer for the company.


Named President of Food Care in November of 2011, Deily leads the Food Care division that creates packaging and hygiene solutions that improve food safety, increase operational efficiency, extend shelf life and reduce resource use and waste throughout the global food and beverage supply chain.


Deily joined Sealed Air in 1981, starting his career with Cryovac in research and development (R&D) working in the applications development group. After 14 years in R&D, he served in various marketing and business leadership roles for both North America as well as the business globally. Deily is a former, but long-term member of the North American Meat Institute (NAMI) Board, a member of the National Chicken Council’s (NCC) allied leader board, and sits on Clemson University’s Packaging Science and Food Science & Nutrition Advisory Board.

Peter Wareing

Food Safety & Manufacturing Consultant

Leatherhead Food Research


Peter obtained his BSc in Agricultural Science from the University of Leeds and a PhD in Plant Pathology from the University of Hull. Before joining Leatherhead in 2001, he worked for the Natural Resources Institute undertaking development work on food processing and food security projects in Central & South America, Africa and South East Asia.


Peter has many years’ experience working in microbiological research, development and training. His specialist areas are food safety systems including HACCP, microbiology and mycology. He is particularly interested in modified atmosphere packaging of chilled foods including meat.

Paul Jenkins

Managing Director

The PackHub

Paul Jenkins is founder and Managing Director of ThePackHub, a leading UK packaging innovation consultancy helping brand owners, retailers and packaging suppliers deliver a first class range of packaging innovation services.

Rod Addy

MODERATOR

Editor

Global Meat News


Rod is editor of GlobalMeatNews and has written extensively about all aspects of the food and drink industry for the past 15 years for both online and print titles, including Food Manufacture and The Grocer.

He has covered breaking news issues ranging from the outbreak of foot-and-mouth disease in 2001 to the horsemeat scandal in 2013, and has presented and co-ordinated face-to-face and web-based events for William Reed Business Media. Published video, audio and text articles have embraced a range of topics, including food and drink ingredient formulation, logistics, food safety and operational efficiency.

Oscar Rousseau

MODERATOR

Multimedia Features Writer

Global Meat News


Oscar Rousseau is business journalist who has recently covered issues such as modern-day slavery and corruption in Brazil's multi-billion dollar meatpacking industry. He has delivered a number of exclusive scoops and regularly interviews the biggest names in the meat industry, including CEOs based across Europe, the US and South America. He also delivers data-driven journalism stories on global trade writing across two of William Reed’s animal protein titles – Meat Trades Journal and Global Meat News.

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