In considering the marketing of food products to children, the role of packaging warrants closer attention. The use of packaging as a marketing vehicle is evidently increasing. Marketing analysts suggest two reasons for this. First, many food choices are made at the point of sale, so ‘the package becomes a critical factor in [the] consumer decision-making process, because it communicates to con...

Modified atmosphere packaging (MAP), including vacuum packaging, is a well-known technique used to prolong the shelf life of perishable food products. By eliminating or replacing the air surrounding a packed food product, various deteriorative processes that occur in food can be restricted mostly by reducing O2-concentrations and increasing CO2-concentrations. As it is important to maintain the...

Food packaging, although an integral part of the food chain, has a major drawback in that, often, the packaging material interacts with the flavor constituents of the food, causing either a selective or an extensive loss of desirable food flavors or absorption of undesirable off-flavors from the packaging material, thereby resulting in an eventual loss of quality of the packaged food item. The ...

Antimicrobial packaging is one of the most promising active packaging systems. Antimicrobial packaging is the packaging system that is able to kill or inhibit spoilage and pathogenic microorganisms that are contaminating foods. A tremendous effort has been made over the last decade to develop and test films with antimicrobial properties to improve food safety and shelf life. For food preservati...

Blown Film Extrusion is the primary technology used to make plastic films especially for the packaging industry. Its machines produce protective films used in many industries including food and pharmaceuticals – that extend product shelf life and improve consumer appeal. Products such as trash bags, frozen food packaging, shrink wrap, stretch film labeling, form, fill and seal packaging, medica...

The Institute of Food Technologists has issued this Scientific Status Summary to inform readers of recent innovations in food packaging materials.

PAVELKOVÁ ADRIANA: Time temperature indicators as devices intelligent packaging. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2013, LXI, No. 1, pp. 245–251 Food packaging is an important part of food production. Temperature is a one of crucial factor which aff ecting the quality and safety of food products during distribution, transport and storage. The one way of con...

Interest in the use of active and intelligent packaging systems for meat and meat products has increased in recent years. Active packaging refers to the incorporation of additives into packaging systems with the aim of maintaining or extending meat product quality and shelf-life. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture contr...

Objective(s): A remarkable growing effort has been conducted by several researchers to fabricate food packaging materials which are able to protect foodstuffs and enhance their shelf-life from food-borne pathogens and fungal attack which causes great damage to the food industries. Recent studies has focused on the potential applications of nano-metal oxides in food packaging area. Method...