New Packaging Technologies for the Food Industry

Date: March 21, 2013
US$ 290.00
Publisher: Food Technology Intelligence Inc.
Report type: Strategic Report
Delivery: E-mail Delivery (PDF), Online Subscription, Hard Copy Mail Delivery
ID: N1F67E4611EEN

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New Packaging Technologies for the Food Industry
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  • Biodegradable films made from pectin and starch
  • Computer modeling impacts packaging material selection
  • Sucrose affects gloss of coatings
These are among the many developments emerging from research labs worldwide where food scientists, materials specialists and others continually attempt to improve current packaging materials and develop new ones with optimal barrier properties. Like food products themselves, packaging materials are constantly evolving to meet the latest demands of the marketplace. Companies have a significant interest in improving their food products. New packaging films that offer optimal barrier properties undoubt- edly will help companies meet the challenge of keeping products fresh and extending their shelf life.

Food Technology Intelligence, Inc., publisher of the international newsletter, Emerging Food R&D Report, has revised and updated an in-depth report analyzing several new food-related packaging technologies. These innovations are still under devel- opment, but they have commercial potential in the near term. Or development has been completed, and researchers are looking to license the technology or collaborate in other ways with industry to commercialize the technologies. The report also covers recent- ly commercialized technologies where there still may be joint venture or other collaborative opportunities for food companies. The factor that most influences and directs packaging technology is consumer demand. Demands of consumers have fluctu- ated many times, causing shifts in packaging trends. Complicating these issues for food companies are the costs of implementing new technologies aimed at meeting these demands. It has become more difficult for the food and packaging industries to devel- op packaging that pleases the consumer, maintains product quality and still generates profits.

Now you have an opportunity to learn about several film and packaging-related technologies under development at universi- ties, companies and government research labs worldwide that will help your company gain ground against your competitors when it comes to optimizing your product’s packaging. This report reviews significant technical developments in the field, discussing potential applications for each technology and its status of development. You’ll also learn how to take advantage of these tech- nologies, either through licensing or other collaborations.

Whether or not your packaging research effort and staff have been downsized, you’re still having to meet ever-changing pack- aging goals. New Packaging Technologies for the Food Industry will help you track new technologies and contact key researchers who could help you meet those goals.


Edible Coatings and Films
  Examine the Effects of Sucrose Level on Gloss, Durability of Whey Coatings
  Dynamic Analysis Characterizes Whey Protein Films
  Investigate Edible Films, Honey to Extend Shelf Life
  Commercially Viable Films Face Challenges
  Highly Pure Soy Protein Yields Strong Films
  Applying Milk-based Edible Films to Food Systems
  Surface Coating Improves Performance of Lower-fat
  Cellulose Coating Extends Shelf Life of Nutmeats at
    Room Temperature
  Examine Zein Isolate Fractions as Films for Packaging
  A Fresh Way to Preserve Fruit
  Process Proteins into Coatings
  Films from Pectin and Starch
  Flavor Encapsulation and Release
  Role of Mechanical Strength
  Determining Film Permeability
  Extending Marketable Shelf Life
  Sucrose Optimizes Oxygen Barrier Property of
    Whey Protein-coated Films
  License Process for Making Edible, Water-resistant Film
  Hydrolyzed Gelatin Coating Cuts Fresh Meat Purge,
    Lipid Oxidation, Color Loss
  Edible Coatings Help Manage Fruit Dehydration,
  Fish-based Gelatin Films Offer Moisture Barrier
  Zein Films Control Recontamination
  Lysozyme- and Nisin-containing Films Control Bacteria on Salmon
  Antimicrobial Coatings Inhibit S. enterica, E. coli O157:H7 on Roasted Turkey
  Films Incorporated with Green Tea, Grape Seed Extract,
    Nisin Have Antimicrobial Potential
  Combine Polyactic Acid, Nisin in a Film to Battle Pathogen
  Chitosan-lysozyme Films Enhance Microbial Safety of Mozzarella
  Plastic Film Type Does Not Significantly Influence
    Effectiveness, Stability of Nisin Coatings
  Controlled/Modified Atmosphere Packaging
  Track Carbon Dioxide Concentrations in MAP Systems
  MAP, Carbon Dioxide Triple Cheese Shelf Life
  Produce Respiration Rate, Temperature Fluctuations
    Challenge Packaging Films; Suitability of Films for MAP
  Carbon Monoxide, High-oxygen Packaging May Impact
    Beef Strip Loin Quality
  Intelligent Packaging
    New Packaging Sweetens the Taste of Grapefruit Juice
    Dairy, Biofuel Byproducts Offer New Route to Films
    Inhibit Lipid Oxidation by Releasing Sesamol from a
      Polymeric Film Packaging System
  Vacuum-skin Packaging
    Two Uses of Vacuum-skin Packaging
    Certain Packaging, Storage Conditions Facilitate
    Production of Vacuum-packaged Shrimp
  Paper-based Packaging
  Modeling Facilitates Shelf Life Packaging
  Investigate Mass Transfer Between Package and Product
  Modify Packaging Conditions to Increase Shelf Life,
    Product Stability
  Sensors May Monitor Temperature within a Package
  Apply Aseptic Technology to Extend Shelf Life
    Possible Packaging Uses for Cyclodextrins
    Control the Release of Natural Antioxidants from
      Polymer Packaging with Cyclodextrins
  Computer Modeling
    Predicting Packaged Product Properties
    Model Respiration Rate
    Inspection Systems
  Test Inertness of Packaging Materials
  Online Nondestructive Inspection Systems
  Use Ultrasound to Find Defects in Packaging
Improve Detection of Packaging Odors
Electronic Nose Detects Packaging Odor
Optimize Electrostatic Powder Coatings
Reduce Photo-oxidation Off-flavor by Using
  Iridescent Films
Montmorillonite Improves Water Vapor Barrier of Some
  Low-moisture Packaging Systems
Optimize the Integrity of Seals for Packaged Goods
Aluminum Foil in Juice Packaging Extends Product
  Shelf Life
Use Enzyme Immobilization to Produce Bioactive
Electron Beam Irradiation May Enhance Efficacy of Antimicrobial Films
Simulate Heat Transfer During In-package Pasteurization of Beef Frankfurters


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