Maxwell Chase’s new packaging extends seafood shelf life

Trays feature next-generation, patent-pending technology

Seafood trays SeaWell — New SeaWell trays from Maxwell Chase significantly extend shelf life for fresh seafood, in many cases by up to 50 percent or greater. Source: Maxwell Chase.

Maxwell Chase has launched SeaWell Seafood Trays, a first-of-its-kind active packaging solution that significantly extends the shelf life of seafood

The trays feature integrated absorbent technology incorporated into wells at the bottom of trays to absorb excess fluids. This innovative technology reduces exposure to fluids and lessens potential damage to seafood products. The packaging system increases freshness and visual appeal, absorbs odors, and enhances safety.

Available in a signature blue color and a variety of sizes for various capacities, SeaWell trays significantly extend shelf life for fresh seafood, in many cases by up to 50 percent or greater.

The shelf life of frozen seafood also is extended; here, products can be packed frozen and then thawed in the same package maintaining product integrity, with resulting fluids absorbed in the tray’s wells – invisible to consumers, who enjoy a pristine product.

Automation-friendly for high-speed production environments, the trays offer clear visibility of the packed product, promoting the exchange of authentic product and representing a ‘case-to-cook’ solution for easy execution in industrial kitchens.

“Quite simply, the new SeaWell seafood trays have the potential to revolutionize the seafood industry,” says Neal Watson, general manager for Maxwell Chase. “They represent a game-changing technological breakthrough offering superior product protection for customers’ high-value seafood products. The result is extended market reach, enhanced brand recognition and improved consumer experiences.”

For more information: www.maxwellchase.com

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Crystal Lindell has more than 10 years of journalism experience, and worked primarily at daily newspapers before joining BNP Media 2010. Before joining Food Engineering as the Managing Editor, she was the managing editor of a sister publication, Candy Industry Magazine, where she learned first-hand the joys of eating chocolate for breakfast. Lindell holds a master’s degree in public affairs reporting from the University of Illinois – Springfield and a bachelor’s degree in political science from Western Illinois University.