New Packaging Technologies For The Food Industry

Highlights of Technologies with Commercial Potential

Publication Date	April 2006
Publisher	Food Tech. Intelligence
Product Type	Report
Pages	117
ISBN Number	not applicable
Product Code	FTI00017

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Summary

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 undoubtedly 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 development, 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 recently 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 fluctuated 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 develop 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 universities, 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 technologies, 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 packaging 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.

Content

1. Executive Summary
- Introduction
  - Need for New Materials
  - Consumer Demands
  - Packaging Trends
  - Source of Trends
  - Convenience
  - Environmental Awareness
  - Design Needs
  - Quality
- Conclusions
- Methodology & Scope of Report
2. Analysis of New Technologies
- 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
  - Determine the Barrier Capability of Whey Protein Films
  - 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 Cheese
  - 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, Waterresistant Film
- Controlled/Modified Atmosphere Packaging
  - Perspective
  - License Oxygen Indicator Technology
  - 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
- Intelligent Packaging
  - Biodegradable Coatings Help Simplify Packaging Systems
  - New Packaging Sweetens the Taste of Grapefruit Juice
- Biopolymers
- Vacuum-skin Packaging
- Paper-based Packaging
- Optimize Sustainable Packaging Systems
- 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
- Natural Compounds Added to Packaging May
- Keep Some Produce Fresh
- Computer Modeling
- Predicting Shelf Life of Packaged Products
- Predicting Packaged Product Properties
- Models Predict Quality as a Function of
- Process Parameters
- Model Respiration Rate
- Inspection Systems
- Test Inertness of Packaging Materials
- Sensor to Characterize Packaging Emissions
- Online Nondestructive Inspection Systems
- Use Ultrasound to Find Defects in Packaging
- Improve Detection of Packaging Odors
- Electronic Nose Detects Packaging Odor
- Smart Packaging Labels Monitor Product
- Shelf Life
- Optimize Electrostatic Powder Coatings
- Examine Packaging Requirements for
- High-pressure Sterilization Processes
3. Patents
4. For Further Reading