Coveris, a producer of sustainable packaging, has launched a new range of fibre based hot-to-go packaging designed to meet the growing demand for hot on-the-go food and reduce waste with the recyclable "heat in pack, eat in pack" solution.
The boom of Food-to-Go in the UK
The food-to-go sector in the UK is experiencing unprecedented growth. Following a 66% drop in sales caused by the COVID-19 pandemic, the market saw a 20.8% increase last year, according to Kantar. IGD predicts that the UK food-to-go market will reach £29.1 billion by 2028.
This growth is driven by consumer trends towards the premiumization of food-to-go, culinary experiences, convenience, and an increasing demand for value. The hot food market represents one of the biggest opportunities, with chains like Pret a Manger, Greggs, and Morrisons heavily investing in hot food infrastructure.
Innovation and Sustainability with Heat
Coveris' Heat packaging uses double-layer printed board in a fiber-composite structure, allowing hot-to-go products like potatoes, fish sticks, pasta, and pizza to be cooked, merchandised, and consumed directly within their packaging. This innovative solution supports sustainability, efficiency, and waste reduction, promoting Coveris' "No Waste" vision.
These new packages offer unprecedented convenience for both retailers and consumers, simplifying the preparation and sales process. Being recyclable, Heat packaging further reduces waste by retaining heat and protecting products, eliminating the need for additional packaging.
Coveris has introduced these innovative packages for snacks like Rollover chicken croquettes and jalapeño cheese poppers, currently available at convenience stores and various retail outlets nationwide.
Commenting on Coveris’ new range, Paul Robertson, Food-on-the-move Sales Director said
Heat is a game-changer for the food-to-go sector. Providing the packaging of the future, our hot-to-go packs allows for a whole new category of products to be made available to consumers in a sustainable, convenient and added-value way. Enabling the food-to-go fixture to also be extended beyond traditional lunch time occasions to support increased breakfast and dinner offerings also provide endless opportunities for NPD within the category.
