Tri-Star’s new food-to-go concept locks together to keep food apart

From: FoodBev

The containers lock together to form a single set.

Food-to-go specialist Tri-Star Packaging has launched a versatile design concept that consists of four interchangeable, interlockable components.

The Gourmet 24.7 line-up combines two different types of container which, between them, can be used to pack and store multiple takeaway dishes – both wet and dry, hot and cold.

For instance, rice and curry can be stored separately but delivered together thanks to the different types of container: two primary board-based cartons in large and small sizes, a thermoformed container, and a lid. The multiple options provide chefs and businesses with seven different combinations – the thermoformed container fits neatly onto the board-based carton, while the lid will push fit into each of the other components and doubles as a sharing plate for parties.

The push fit system is not only easy to assemble but ensures a tight seal is achieved to prevent against any leakage, Tri-Star said.

They include (from the bottom) a board-based carton,
thermoformed container and a lid.

Its new offering will allow food-to-go operators to conveniently package the various parts of a meal without them mixing in the container.

Each component is microwaveable, meaning the system provides a complete delivery-to-table solution.

The company will aim to take advantage of increased interest in premium meal delivery services; in December, Just Eat agreed to pay £200 million to acquire its closest competitor in the UK, HungryHouse, amid competition from new platforms like Jinn, Gourmio and – most prominently – Deliveroo.

Kevin Curran, managing director of Tri-Star Packaging, said: “Packaging is becoming more complex to meet changing trends in catering and an increasingly discerning consumer. It is important that packaging companies offer this kind of consultative service to customers, which gives them the tools they need to drive business growth by developing new channels and ultimately improving their profit.”

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