Unit 2: Current Developments in Packaging

• Food packaging industry


  • Constantly changing
  • Highly competitive
  • Due to technological advances
• Food manufacturers


  Constantly looking for ways packaging can provide consumers with increased convenience while providing a longer shelf life and at a lower cost
• Consumers


  • Looking for packaging that is innovative, novel, aesthetically pleasing and convenient to use
• The food packaging industry must strive to modernise and revolutionise packaging to meet consumer demand as well as to make packaging more suitable and environmentally friendly
• Modified Atmosphere Packaging (MAP)


  A method of packaging used to extend the shelf life of fresh food products by substituting the atmospheric air or gas inside a package with a protective gas mix
• MAP


  1. Substitute atmospheric air or gas inside package with protective gas mix

  2. Helps ensure product stays fresh for as long as possible

  3. Retards growth of microorganisms that may cause food to spoil
• Packaging material for MAP

  • Must not allow gases to pass through it once sealed
• Modifying atmosphere around food

  Matching ratio of gases and packaging materials to particular foods
• Barrier-Specific Packaging


  Packaging material designed to allow some gases into the packaging at different rates and exclude others
• Barrier-Specific Packaging


  • Transparent
  • Have anti-fogging properties to prevent condensation
• Foods packaged using Barrier-Specific Packaging

  • Fresh pre-cut fruits and vegetables such as salad mix

  
• Gas Flushing Packaging


  Adjusting gases within the package to provide a mix that will maximise the shelf-life of the food
• Gas Flushing


  1. Remove air from package

  2. Flush head space with required gases

  3. Seal package
• Gases used in Gas Flushing

  • Nitrogen
  • Carbon dioxide
  • Sulfur dioxide
• Using high ratios of carbon dioxide to oxygen


  Inhibits the activity of enzymes and microbes in fresh salad packs
• Using nitrogen to replace air in bags


  Prevents oil reacting with oxygen to give rancid flavour in potato crisps
• Combination of carbon dioxide (70%) and nitrogen (30%)


  Keeps baked products fresh
• Active Packaging


  Able to modify the environment inside the package, maintaining the ideal environment to maximise the shelf-life of the food
• Active Packaging


  1. Use sachet that absorbs undesirable gases as product ages

  2. Ethylene, oxygen or carbon dioxide scavengers can be used

  3. Chemical agent can be incorporated into packaging film
• Vacuum Packaging or Cryo-vacing


  Completely removing air from package, causing it to shrink tightly around food contents, then sealing
• Foods packaged using Vacuum Packaging or Cryo-vacing

  • Cheese
  • Meats such as salami, bacon and ham
  • Fresh noodles
  • Coffee
  • Shelf stable olives and sundried tomatoes
• Sous Vide


  Perishable food is cooked, rapidly chilled, vacuum packed and stored at low temperature (0-3°C) to extend shelf-life

  
• Sous Vide Packaging


  • Easily opened
  • Lightweight
  • Low in cost
  • Transparent
  • Easily stored
  • Used when reheating the food

  
• Sous Vide packaging has improved from polyester film to polypropylene, nylon and polyethylene laminates