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17 June 2015 | By Victoria White
A new study has found that a commonly used plasticiser known as DINCH, which is found in some food packaging, might not be as safe as initially thought...
3 June 2015 | By Victoria White
The Coca-Cola Company has unveiled the world’s first PET plastic bottle made entirely from plant materials at the World Expo in Milan...
21 May 2015 | By Victoria White
Ecolean has received the WorldStar Award for SnapQuick from the World Packaging Organisation (WPO), beating over 260 entrants...
24 April 2015 | By Barbara Gallani and Alex Turtle, Food and Drink Federation (FDF)
The Food Information to Consumers (FIC) Regulation (No 1169/2011, as amended)1 has introduced new rules for the provision of information on allergens. This Regulation, which came into force across the entire EU on 13th December 2014, combines general and nutrition labelling provisions together into a single regulation to simplify and…
23 April 2015 | By Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb
An important requirement in selecting food packaging systems is the barrier properties of the packaging material. Barrier properties include permeability of gases (such as O2, CO2, and N2), water vapour, aroma compounds and light. These are vital factors for maintaining the quality of packaged foods.
16 April 2015 | By Victoria White
MIT chemists have devised a carbon nanotube sensor that can detect gases emitted by rotting meat, allowing consumers to determine if meat is safe to eat...
2 April 2015 | By Victoria White
Following a successful introduction with Valio, the fully renewable package, Tetra Rex Bio-based, is being rolled out to Tetra Pak customers worldwide...
14 July 2014 | By AIMPLAS
The Technological Institute of Plastic (AIMPLAS) is coordinating the research carried out by seven companies and technological centers since last May...
Satu Salo compares conveyor belt materials, Koni Grob discusses recent progress on mineral oil from recycled paperboard, and Bart Roodenburg looks at in-pack electrical mild preservation techniques for liquid food products...
5 March 2014 | By Peter Ragaert & An Vermeulen, Pack4Food and Mieke Buntinx & Roos Peeters, Research Group Packaging Technology & VerpakkingsCentrum, University Hasselt
Diversity in food packaging has become increasingly important in the last few decades due to different trends such as globalisation and convenience. This has resulted in an increased need for certain barrier properties in order to guarantee the desired shelf-life of the packaged food product. In the case of gas…
11 June 2013 | By European Parliament
Rules on the labelling and content of baby milks and foods for special medical purposes will be better defined...
26 April 2013 | By Helen Bahia
This year’s Total Processing & Packaging Exhibition takes place against a tough backdrop for the industry. Manufacturing output fell by three per cent in the year to March 2013, according to the Office for National Statistics. On top of that, the manufacturing industry is suffering a degree of collateral damage…
26 April 2013 | By Martina Lapierre, Flavour Technologist, PepsiCo
“The sensory threshold for difference detection can be considered to occur when there is a 30 per cent decrease in the concentration of a flavourant”. Flavourings are concentrated aroma chemical systems used in food and beverage formulations and as such are important in the provision of aroma and taste. Their…
6 November 2012 | By Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb
In the past few decades, there has been a significant increase in the amount of plastics being used in food packaging applications. This is because plastics bring in enormous advantages, such as thermosealability, flexibility in thermal and mechanical properties, permit integrated processes (i.e. plastic packages can be formed, filled and…
5 September 2012 | By Grethe Humbert, Dominique Taeymans, Gupta Himanshu and Philippe Pittet, Nestlé
This article presents a perspective on food additives, how consumers understand them and their labelling. It also highlights the evolution of consumer information obligations and expectations in the light of new EU Regulations. There are likely to be many reasons why con - sumers consult food labels and the reasons…
