Anyone have any experience with packaging and labeling sandwiches, meats etc?

Holybejaysus

Hey folks,
I'm currently involved in a supermarket that sells fresh meats, sandwiches, salads etc. I was thinking of starting my own line of self packaged meats and sandwiches for in house sale, but don't know where to start.
Does anyone have any information on modified atmosphere packaging, and product labeling? I have a few ideas about the logo I want to use, can this be incorporated into the MAP machine, or is that a separate issue? I would also need to know about the right type of packaging to use, I understand there can be breathing problems with the meats unless the right type of cartons are used?

Any help, advice, or recommendations would be more than welcome!

DubTony

Assuming you're looking at simply making sandwiches at the counter and selling them out of a fridge, I don't think there's any need to go to such extremes. With no transportation and made on the day, a simple plastic sandwich pocket thing with a flip lid will suffice.

The stuff that Kerry Foods and the like produce are made in the afternoon to be delivered to shops the following morning, and then have 3 days shelf life on them. Scary, if you ask me.

Go with fresh and shout about it. My 2c.

YellowSheep

Sandwiches are easy but there is an ample demand, even in the smaller market places as they are easy to produce etc. However you mentioned fresh meats etc. Thats a different ballgame altogether. Modified packaging is expensive and its a HACCP (Hygiene regulation) minefield. I have certain experience in this field and if you need more specific questions answered give me a PM. Oliver

Clytus

ehhh...are you suggesting gas flushed sandwiches?????

I have labeling advisory experiance, but no hands on experiance of MAP.
As mentioned, the traditional sandwich cartons should suffice...