Linpac has responded to the findings of Warwick Medical School research which concluded that boiling vegetables “strips them of most of their nutritional value” by extending its range of PP trays with a tray for stir-fry produce.
As part of the study the researchers tested cooking methods including boiling, steaming, microwaving and stir-frying and recorded which method best preserved the natural anti-oxidant and anti-cancer properties of fresh vegetables. Traditional boiling was “discouraged”, while stir-frying, currently a market worth £19m in the UK, was apparently “highly recommended”.
Linpac’s new PP stir-fry tray is designed to protect the fresh vegetables from potential damage throughout the supply chain and can be overwrapped or lid sealed, providing a barrier to ensure the stir-fry mix remains fresh and tasty and has the longest possible shelf-life.
Anthony Debus, Linpac Plastics product manager, says: “Stir fries are the ultimate in healthy convenience food and the perfect way to ensure customers get the full benefit from their five-a-day. Our new tray gives retailers the opportunity to offer further ease and convenience to the customer by allowing them to divide the tray to include the addition of noodles.”
To complement the trays, which are available in black, clear and white, Linpac offers retail-ready trays which can, if required, be made from recycled PET.
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