Chilled packaging must do more than keep a food order cold. The space it takes up, the time it takes to pack, and the waste it leaves with customers can all erode retailers’ margins.
Peter Forsyth, general sales manager Apac at Ranpak, argues that disposal, warehouse space and packing speed belong alongside thermal performance in retailers’ chilled goods packaging decisions.
Speaking with Inside Retail managing editor Adam Thorn during a webinar, Forsyth says the expansion of online food retail has amplified the cost.
“The convenience of online ordering for lots of different things has exploded, as we know, over the last sort of 10 to 15 years. But that’s expanded into meal kits as well as general grocery and meats, cheeses. So we’re seeing that market continue to expand really fast, and customers are looking for better products in that range.
“Ten years ago, there weren’t many packaging options for this, but there are many more now because customers are more demanding. Ranpak has been built on paper since 1972, so sustainability is our starting point, not an add-on. And we never stand still. Customer demand has pushed us to keep improving: Making the product leaner and more efficient without giving up any performance.
“That gave a really big push. The trend was there beforehand, as we all knew.
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