Innovation in Packaging
Master Good Ltd. has set new goals following last year’s successes. They include the renewal of the packaging of fresh poultry, which has been unchanged in Hungary over the past decade. The company has been working towards this goal for a year.

After thorough testing, the Cryovac SES packaging has been selected for its numerous benefits for both the manufacturer and the customer. The entire surface of the packaging is printable, which not only facilitates the display of product information but also enables a more attractive appearance. The new packaging extends the shelf life of the product by one day and is far more durable and resistant than the current stretch packaging. Another benefit of the packaging is that it is drip-free since the cross-sealing prevents any juice from leaking. The foil tightly wraps the product thereby preventing it from moving on the tray.

The company is changing the packaging of whole chicken as well. The new packaging will be shrink foil, which provides more printable area and is also more durable. In addition, it extends the product’s shelf-life by four days. The changeover began in March with mass-produced chicken products. By June, all of the products are expected to be wrapped in the new packaging. Concurrently to the changeover, the company is introducing a uniform bar code system on both their fresh and processed products.

An Extending Portfolio of Ready-made Products
Food manufacturers are in a difficult position when it comes to ready-made products since growing demand in that field requires continuous innovation.

With the approach of summer, grill products come into the limelight. Although grill sausage is still the flagship in this group, demand is increasing for seasoned and marinated fresh meat products as well. Master Good’s range includes filleted whole chicken that is available with two kinds of seasonings and recommended for both oven-baking and grilling.
The now well-known marinated and seasoned products (Hot Wings and Hungarian-style chicken breast fillet and drumstick) were introduced to the market in 2006. This year, nine new items are added to this product line, which are going to be available shortly. The novelties include both traditional Hungarian as well as special products.
New flavours include wild mushroom, garlic, barbecue, and Mexican. When creating new semi-made products, our experts’ priorities are the preservation of home-made flavours and the shortening of preparation time.

Trade Magazine, June 2008