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Feature: Packaging


The whole package


If you are going to eat it, drink it or, more importantly, buy it, it has to look as good as it tastes, if not better! Patrick Murray and Jo Austin unwrap the science of food packaging


F


irst impressions count, especially in the world of buy-on-board where more and


more meals are presented straight to the passenger in ready-to-eat packaging. Good design and imagery is paramount but


there is also a lot to be said for the branding, lettering and the wrapping too – it all has to hit the right note. Then, of course, it must be light- weight, compostable and easy to open. It may sound simple but who’s getting it right? When it comes to simplicity and fun, Monty’s


Bakehouse has cetainly made a great impression with its black, wrapped pasties and muffins with a fun joke to add to the experience. Joining the field is EnRoute with its yum.me brand of gourmet-style dishes and snacks for First and Business in innovative meal boxes. Northern Foods, provider of meals to DHL for British Airways short haul, is now serving up everything from sushi to pizza, winning gold band status for corporate responsibility thanks to its environmental and social priorities and Aralimentare has found itself in the spotlight bringing pizza in all shapes and sizes to the table in colourful style. There is clearly no shortage of suppliers taking packaging to heart. Sunbul Dubuni, director of trend and


innovation at LSG Sky Chefs, says: “The trend is to be individual and in the packaging world this means ecological, portable and comfortable.


18 www.onboardhospitality.com


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