New Packaging Technologies For The Food Industry Highlights of Technologies with Commercial Potential
Food Technology Intelligence
February 15, 2009 140 Pages - SKU: FK2118692
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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.
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.
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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
- Biopolymers
- 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 ofAntimicrobial Films
- Simulate Heat Transfer During In-package Pasteurization of Beef Frankfurters
- 3. Patents
- 4. For Further Reading
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