Novel Food Packaging Technologies

Food Packaging has developed strongly during recent years, mainly due to increased demand on product safety, shelf-life extension, cost efficiency, enviromental issues and customer convinience. In order to improve the performance of packaging in meeting these varied demands, innovative modified and controlled-atmosphere packaging, and active and intelligent packaging systems are being developed. Other elements of increasing importance in food packaging include traceability, tamper indication, and sustainability. Consumers demand products with fewer synthetic additives but increased safety and shelf-life. These demands have increased the importance of natural antimicrobials which prevent the growth of pathogenic and spoilage micro-organisms. The emergence of ‘minimal’ processing techniques, which have limited impact on a food’s nutritional and sensory properties, has been a major new development in the food industry.

  • Types and roles of Active and Intelligent packaging
  • Radio Frequency Identification (RFID)
  • Non-migratory bioactive polymers (NMBP)
  • Oxygen, ethylene and other scavengers
  • Time-temperature indicators (TTIs)
  • The use of freshness indicators in packaging
  • Packaging-flavour interactions
  • Moisture regulation
  • Developments in Modified Atmospheric Packaging
  • Barcodes

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