New Packaging Technologies For The Food Industry - 2009 Edition

  • ID: 688182
  • Report
  • Region: Global
  • 136 Pages
  • Food Technology Intelligence
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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 undoubtedly will help companies meet the challenge of keeping products fresh and extending their shelf life.

The 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.
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1. Executive Summary

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
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, Water-resistant Film
Hydrolyzed Gelatin Coating Cuts Fresh Meat Purge, Lipid Oxidation, Color Loss
Edible Coatings Help Manage Fruit Dehydration, Respiration
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 Perspective
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 Cyclodextrins
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 Packaging
Electron Beam Irradiation May Enhance Efficacy of Antimicrobial Films
Simulate Heat Transfer During In-package Pasteurization of Beef Frankfurters

3. Patents

4. For Further Reading
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Note: Product cover images may vary from those shown