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Issue 1 2009 / 20 February 2009 / William D. van Dongen, Leon Coulier, Leo van Stee & Sander Koster, Analytical Research Department, TNO Quality of Life
Small organic molecules migrating from packaging or other food contact materials (FCM) may result in unwanted changes of the composition of the food. These molecules can be the ‘usual suspects’, i.e. starting materials (non-reacted monomers) and additives but also by-products, reaction products, impurities, degradation products of additives and conjugation products, also called non-intentionally added substances (NIAS). A recent example of NIAS originating from packaging materials is the migration of semicarbazide formed as a toxic decomposition product of azodicarbonamide used as a blowing agent for plastics. This example clearly shows that for safe packaging materials it is necessary to apply analytical methodologies and concepts that are capable to address the issue of unlisted substances.
Another example is the formation of chlorohydrins and cyclic reaction products from epoxidised soybean oil used as a stabiliser has been a reason for concern. Legislation has been formulated to address this issue. Article 3 of Framework regulation EC 1935/20041 states that producers of FCMs have to guarantee that their products do not endanger human health. (more…)
Issue 4 2008 / 3 December 2008 / The Association of European Producers of Steel for Packaging
Sustainability has risen swiftly up the world agenda in recent years. Consumers, governments and the industry recognise that we must look to reduce our global footprint in every area of our lives. As the world demands solutions for a sustainable future, the sustainability performance of steel for packaging can provide an answer.
Steel’s natural properties – magnetic, infinitely recyclable, 100 per cent protective and naturally strong – make it a unique enabler for sustainability. It offers brand owners, retailers and consumers a strong performance product they can trust, while also enabling them to demonstrate their active role in building a sustainable society. (more…)
Issue 3 2008, Past issues / 18 August 2008 / Giuseppe Mensitieri, University of Naples Federico II and Giovanna Giuliana Buonocore, Institute for Composite and Biomedical Materials – National Research Council
In this contribution, the topic of Modified Atmosphere Packaging (MAP) is reviewed by describing the actual status of this technology and its possible developments, which are mainly related to the combination of MAP with other preservation technologies. Among them, particular attention is devoted to active packaging with antimicrobial properties.
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Issue 3 2008, Past issues / 18 August 2008 / Greg Jones, Senior Research Officer for the Preservation, Processing and Spoilage Group, Campden & Chorleywood Food Research Association
Foodborne botulism is a severe illness that is caused by the consumption of foods containing a neurotoxin produced by a bacterium called Clostridium botulinum. Very little of this toxin is required to cause illness; for example, in 2002, a 35 year old man put a piece of baked potato in his mouth and then spat it out again as it tasted bad. He ingested enough toxin to put him in hospital for six and a half months4.
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Issue 1 2008, Past issues / 28 February 2008 / 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 extend the shelf life, but challenges still exist, due to fresh-cut products containing much higher respiration rates due to the cell stress, caused by cutting.
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Issue 4 2007 / 16 November 2007 / 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 metallised films, transparent plastic packaging provides less protection against light and also in many cases, a poorer barrier against oxygen.
The effect of light in conjunction with oxygen can lead to rapid quality loss or spoiling of the packed food due to fat oxidation, vitamin and colour loss and adverse effects on the taste. (more…)
Issue 3 2007, Past issues / 4 September 2007 / 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 than 30 billion. Canning is a microbiologically safe means of storing food for a number of years without refrigeration or chemical preservation and offers good, wholesome, nutritious food at affordable prices. Metal cans also have high recycling rates with large benefits of reduced consumption of energy and raw materials.
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Issue 2 2007, Past issues / 23 May 2007 / 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 be applied across a wide range of industries, and benefit quality of life. Raymond Oliver, Director of Science and Innovation at Cenamps – a centre of excellence in nano and small scale technologies, and a technical advisor to the Food Standards Agency, speculates as to how nanotechnology could transform the future of food packaging.
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Issue 2 2007, Past issues / 23 May 2007 / 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.
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Issue 3 2006, Past issues / 11 August 2006 / 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 in packaging design.
The most interesting aspect – given the intense competition in the market today – is how to accomplish this whilst also making it ‘magnetic’ to consumers. In other words, what makes people want to pick up and examine the product? What specifically draws one’s eye? And when the product is in our hands, what makes us read on?
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Issue 3 2006, Past issues / 11 August 2006 / 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 and succinctly convey the product’s message; as well as provide the necessary hygiene and safety functions whilst being easy to operate. But how does a food producer achieve the ideal packaging for its products? New Food spoke with Tanja Virtanen-Leppä, Packaging Development Manager at Valio Ltd to find out their packaging requirements and how they manage the task.
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Issue 2 2006, Past issues / 23 May 2006 / 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 an extended shelf life. For this reason much work has been carried out in recent years on new (mild) preservation techniques,which can be an alternative for thermal pasteurisation and sterilisation.
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Issue 4 2005, Past issues / 21 November 2005 / 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 juice and milk, consumers favour a light pack with a large opening so that the product pours easily without splashing. Methods that enable the package to be re-sealed when a product is not to be consumed at once are also preferred.
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Issue 2 2005, Past issues / 3 May 2005 / 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 of the gaseous environment surrounding the product, modified from its initial condition, is defined as modified atmosphere packaging (MAP) (Brody, 1989). Different forms of MAP have been used for several decades (Coyne, 1933) and MAP fish is now a popular product in many markets making fresh skinned and boned fishfillets convenient for consumers.
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Issue 1 2005, Past issues / 31 January 2005 / 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 product types that producers will secure, or even boost, their cutting edge positions.
At present, choices of packaging materials and methods are primarily based on practical experience and/or empirical methods. However, it is crucial to commercial viability to focus R&D activity on interactions between packaging, the surrounding headspace and the product. Different foods call for different packaging concepts, hence in-depth knowledge is required about the most important quality changes taking place in the various products, in order to individually tailor the packaging solutions. Figure 1 reviews how packaging and storage can affect product quality. Due to the dynamic interplay between product, packaging and its surroundings, it is vitally important to incorporate both packaging and product expertise from the beginning of the R&D process.
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