Today, the public’s perception of food packaging is primarily negative, which mostly triggered by factors such as use (fossil) resources, waste generation, and (marine) littering. Accordingly, (re)design focusing in particular on environmental sustainability (e.g., recyclability). However, it seems that parallel, consumer experience satisfaction continue to decline, reflected numerous online co...

OBJECTIVE To objectively evaluate voluntary nutrition and health claims and marketing techniques present on packaging of high-market-share ultra-processed foods (UPF) in Australia for their potential impact on public health. DESIGN Cross-sectional. SETTING Packaging information from five high-market-share food manufacturers and one retailer were obtained from supermarket and manufacturers' ...

In this article, several applications of nanomaterials in food packaging and food safety are reviewed, including: polymer/clay nanocomposites as high barrier packaging materials, silver nanoparticles as potent antimicrobial agents, and nanosensors and nanomaterial-based assays for the detection of food-relevant analytes (gasses, small organic molecules and food-borne pathogens). In addition to ...

The market of minimally processed food is increasing and as a result also the occurrence of food borne deceases, such as Listeria monocytogenes in e.g. meat. The increasing demand for fresh food has created a need for better packages that improves the food preservation, prevents microbial growth and prolongs the shelf life. However, packaging plastics made from petroleum sources have been found...