Processed poultry: Cordon Bleu without the blues

Processed poultry: Cordon Bleu without the blues

Packaging Science

Processed poultry: Cordon Bleu without the blues

6/19/2017

How can you deliver that perfectly portioned, expertly stuffed, oh-so-crispy  cordon bleu to a customer who expects nothing less than the best?
 
It’s not easy. But we can do it. Here’s how we helped on French brand owner…
 
 
What is the recipe for a properly packed cordon bleu?
  • High puncture resistance to keep the frozen bread crumbs on top  in pristine condition, ensuring that that first crunch is a memorable one
  • Sealing capacity to eliminate any PE deposits and limit leakers
  • Transparancy to help buyers see what they were getting. If it didn’t look like a delicious cordon bleu, they knew the deal was off.
 
Bemis Opalen delivered
 
Their search was short but their glory was long—this brand owner found everything they were looking for in Bemis’ tried-and-tested Opalen™.
 

 
 
Which leaves us with just one question: Why aren’t we packaging your poultry?


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