Emerging Food Packaging Technologies
Principles and Practice
- Kit Yam, Rutgers University, USA
- Dong Sun Lee, Kyungnam University, South Korea
The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability.View full description
Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible packaging.
With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers in this area.
Those in the food processing industry responsible for food packaging; researchers working in this area (both in industry and academia); producers of packaging materials for the food industry.
- Published: March 2012
- Imprint: Woodhead Publishing
- ISBN: 978-1-84569-809-6
Overall, the book provides a wide range of information., International Journal of Dairy Technology
Table of ContentsEmerging food packaging technologies: An overview. Part 1 Developments in active packaging: Controlled release food and beverage packaging; Active antimicrobial food and beverage packaging; Active nanocomposites for food and beverage packaging; Edible chitosan coatings for fresh and minimally processed foods; Flavor-release food and beverage packaging; Emerging packaging technologies for fresh produce. Part 2 Intelligent packaging and the consumer/packaging interface: Intelligent packaging to enhance food safety and quality; Radio-frequency identification (RFID) for food and beverage packaging applications; Advances in freshness and safety indicators in food and beverage packaging; Improving the consumer/packaging interface: Smart packaging for enhanced convenience, functionality and communication; Tamper-evident food and beverage packaging. Part 3 Developments in packaging materials: Nanocomposites for food and beverage packaging; Emerging coating technologies for food and beverage packaging materials; Light-protective packaging materials for foods and beverages; Packaging materials for non-thermal processing of food and beverages; Safety and regulatory aspects of plastics as food packaging materials. Part 4 Environmentally compatible food packaging: Eco-design of food and beverage packaging; Life cycle assessment (LCA) of food and beverage packaging; Smarter packaging for consumer food waste reduction; Utilization of biobased polymers in food packaging: Assessment of materials, production and commercialization.