Matlaw’s is replacing the traditional Styrofoam packaging used for its
6- and 9-packs of grill-ready Stuffed Clams and 6-packs of New England
Stuffed Scallops with a bold and blue recyclable plastic tray.
According to company officials, Matlaw’s has been on the quest to create a more efficient and recyclable packaging solution for nearly a decade.
The new packaging appeals to consumers concerned about the environment and also delivers efficiencies for retail customers, they say.
Made with #2 HDPE plastic, the new tray packaging features an innovative, patent-pending wave design, a hallmark of the Matlaw’s brand, that
not only creates better airflow for the product—enabling a more streamlined production process and compact stacking capabilities for efficient
shipping—but also highlights Matlaw’s energy and passion for discovery.
It will also keep nearly 47 tons of Styrofoam out of the waste stream.
“Our new, high-quality, eco-friendly plastic tray packaging for our pop-
SEA FOAM GOES GREEN
ular Stuffed Clams and Stuffed Scallops is a true breakthrough for the
Matlaw’s brand,” says Nancy Peterson, vice president of marketing for
Matlaw’s, based in Gloucester, Mass. “We heard our customer’s desires in
wanting more sustainable packaging while keeping a modest price point,
and we are pleased to be able to deliver on that.”
The design and development effort was headed up by Todd Almeida,
director of marketing for National Fish & Seafood. “We’ve put a tremen-
dous amount of thought into the design and development of our new
packaging which is already paying off,” he says. “Our retail customers con-
sider the new tray to be incredibly innovative in the seafood market and a
real game changer. Matlaw’s new tray meets market demand for sustain-
able packaging, optimizes valuable shelf space for our retailers, and makes
a distinctive and attractive splash on shelf, setting us apart from other
brands in the store.”
Don Pancho Authentic Mexican Foods, a division of Reser’s Fine
Foods, has teamed up with Susan G. Komen for the Cure for October’s
National Breast Cancer Awareness Month and is offering retailers a unique
pink tortilla chip.
“It is a special-order product that uses a natural pink dye to create a pink
chip,” says Nathan Roe, category manager for Reser’s Fine Foods, based in
Beaverton, Ore. “We provide the basic unfried chip, and the retailers fry it
up in their store. We also provide the point-of-sale. The retailers can deter-
mine how they want to apply it, whether it is a donation they make on
behalf of themselves, charging a premium, or donating a percentage of
each bag sold.”
According to Roe, Don Pancho is different from other leading brands
because it is a fresh, refrigerated chip that is not frozen. “The benefit for the
retailer is that it takes less time to fry,” he says.