Recommended

Issue 2 is out NOW!! Download it here!
Advanced analytical solutions eBook is out! Start discovering now!
Register now for our upcoming webinar! Discussing all things about new PFAS regulations
[NEW PODCAST] Improving health equity in food allergy . Listen here
Unlocking precision: Join our FREE Virtual Panel!
AI for Success watch this Panel discussion here!
Experts explore new liquid chromatography methods for dietary supplements. Register here!
Unlock advanced methods with mastering food quality with advanced analytics
Want to advertise with us? Download our 2024 Media Planner here
Navigating regulations, challenges, risk management and testing in the food supply chain. New webinar, register today!

List view / Grid view

Packaging & Labelling

 

article

Packaging design for fresh produce

28 February 2008 | By Pramod.V. Mahajan, Oliveira, F.A.R., Montanez, J.C., and Iqbal, T., Department of Process and Chemical Engineering, University College, Cork, Ireland

Ready-to-eat, fresh-cut consumer products are one of the few segments within the industry that has shown consistent growth within the last few years. Cutting however, increases senescence rate and the shelf life of the products can be very limited. Modified atmosphere packaging (MAP), combined with a good cold chain can…

article

Detection of irradiated foods

16 November 2007 | By Eric Marchioni, Univerité Louis Pasteur

Food irradiation is gaining interest in light of the increasing incidence of foodborne diseases in the last few decades. It efficiently reduces the populations of pathogens such as Salmonella, Listeria, Campylobacter, E. coli 0157:H7, and also of parasites and insects[1-2]. The process has been endorsed by the World Health Organization…

article

UV protection for packaged foods

16 November 2007 | By Wolfgang Danzl and Gottfried Ziegleder, Fraunhofer IVV

Transparent plastic packaging is increasingly replacing traditional food packaging made of glass and metal. The advantages of transparent plastic packaging are; its low weight, low cost, design flexibility and the opportunity to present products in an attractive way. However, compared to traditional packaging made of glass, metal, aluminum-laminated films or…

article

Identification of genetically modified foods – problems and unsolved questions

4 September 2007 | By Jan Pedersen and Folmer D. Eriksen, National Institute of Food, Technical University of Denmark

One of the points in the discussion of genetically modified organisms (GMO) is the consumers’ right to choose between foods from GMO (GM-foods) and traditionally produced foods. This discussion has led to the EU regulation requiring labelling of GM food products made from GM plants. However, since it is difficult…

article

New technologies and chemistries for food can coatings

4 September 2007 | By Julian Stocker, H J Heinz Co. Ltd.

Canning has been a valuable form of food packaging and preservation ever since Napoleon offered a prize for the invention of a method of preserving food for military campaigns. In the UK there are 4 billion food cans sold each year and in the enlarged EU the figure is more…

article

Nanotechnology for Food Packaging

23 May 2007 | By Dr. Raymond Oliver F.R. Eng., F.I.Chem.E, Director of Science and Innovation at Cenamps

‘Nano’ or small-scale technologies are an exciting area of science involving work at the nano scale; far smaller than micro-scale technology and impossible to view with the human eye. No-one yet knows the extent to which nanotechnology could transform our world, but it is generally acknowledged that the technology could…

article

Packaging trends: the past ten years

23 May 2007 | By Peter Wareing, Leatherhead Food International

Food packaging is traditionally required to have many functions: to contain and protect the food, to provide a surface for information labels, to add a distinct brand identity and to present the food attractively so that consumers will purchase it.

article

Visual language: the driving force of packaging development

11 August 2006 | By Riikka Salokannel, Design Manager, Oy Sinebrychoff Ab, Carlsberg Breweries

The requirement of all packaging is to protect, help with delivery, and pass on information about the product. This task must be achieved with the least amount of effort and as effectively as possible. There are millions of variations of making this possible and this article outlines some recent trends…

article

Insights from Finland’s top dairy

11 August 2006 | By Tanja Virtanen-Leppä, Packaging Development Manager at Valio Ltd

With the multitude of products on today’s supermarket shelves, there is increasing pressure among manufacturers to set themselves apart in the eyes of the consumer. Packaging has the crucial task of making that all-important first impression, which can mean the difference between a sale or not. It must be attractive…

article

Impact of mild preservation techniques on packaging

23 May 2006 | By Iekje Berg, Hetty Jongbloed, Leo van Boxtel, TNO Quality of Life, Zeist

Micro-organisms are the main cause of food spoilage (spoilage organisms) and food-borne diseases (pathogens).Traditional methods to control the growth of micro-organisms include heating (blanching, pasteurisation and sterilisation), freezing and the use of preservative agents. However, consumer demands are changing and they are now asking for fresh, healthy food combined with…

article

Innovative packaging for UHT

21 November 2005 | By Paulo Bonometti, Technical Director, Centrale del Latte di Brescia Spa

In the field of food packaging it is particularly important to guarantee correct preservation of the product. This means that the food product, during its shelf life and prior to consumption, must retain its nutritional properties and organoleptic characteristics. Also, consumers prefer practical packaging. When considering liquid food, for example…

article

Prolonged shelf life of MAP fish

3 May 2005 | By Anlaug Ådland Hansen, Dept. of Animal and Aquacultural Sciences and Thomas Eie, Dept. Of Chemistry, Biotechnology and Food Science, Matforsk AS, Norwegian Food Research Institute, Norwegian University of Life Sciences

Modified atmosphere packaging (MAP) of fish extends the shelf life of high quality products at low temperatures by inhibiting bacterial growth, oxidative reactions and unwanted components such as TMA (trimethylamine). CO2 is the most important gas used in MAP because of its negative effect on bacterial growth. An initial alteration…

article

Effects of packaging on dairy products

31 January 2005 | By Grith Mortensen, Torben L. Friis and Henrik Skou Pedersen, Arla Foods, Innovation Center Brabrand, Denmark

Many food producers underestimate the effects of packaging on quality deterioration. In order to preserve product quality, it is of paramount importance to thoroughly understand and focus on the interactions taking place between the packaging and the product. It is only by applying this knowledge to tailor packaging to individual…