FFP’s second high-temperature packaging seminar brought together delegates from major retailers and food producers across every protein category.
Ovenable packaging has grown in scale and scope – on the back of the massive expansion in roast-in-bag whole chicken, oven bag versions of fish, pork, beef and lamb dishes have been launched, and new products, formats and opportunities are developing all over Europe and the world.
Speakers included Dr Mark Dawes of DuPont Teijin Films, who took delegates through some of the science of polyester films, and Dr Alistair Irvine of Smithers Pira who discussed the all-important topic of food contact testing and compliance. Craig Jameson, FFP’s Technical Director, explained an integrated approach to product launch and on-going supply, with a focus on efficiency savings through a formal audit process. On a linked subject, Simon Millar of Ulma Packaging Machinery gave delegates an insight into packaging line styles and best practice. Gary Tee of FFP shared FFP’s insights and vision of the future of ovenable packaging.
Finally, Development Chef David King of King Innovations showed delegates just what mouthwatering results can be achieved using roast-in-bag. Dishes included a Greek-style rustique pork afelia, a classic Italian porchetta and a delicious bourbon glazed gammon roast, all cooked in ovenable packaging.