Abstract
http://www.eufic.org/en/food-production/article/food-packaging-unwrapped
Food packaging plays an important role in protecting and delaying chemical, physical, and biological deterioration. In this way, even simple packaging (such as glass, metal, plastics and paper) can extend product shelf-life, improve quality and safety, reduce food waste and promote widespread availability.
An important purpose of food packaging materials is to serve as a physical barrier to protect their contents from exposure to microorganisms, pests and the absorption of external odours.They prevent mechanical damage, vibration, shock, and protect from possible contamination or tampering during transport and storage.1
In addition, most foods are susceptible to moisture (e.g. biscuits go soft, bread dries out), and require protection using appropriate packaging. Oxygen and light on the other hand are involved in oxidation, a process which results in off-flavours or discolouration in meat, and lower vitamin C in fruit juice. The technique of modified atmosphere packaging (MAP) replaces the air inside the packaging with a single gas or mixture of gases that extends the product shelf life for these foods. For example, lowering the level of oxygen inside the packaging can slow down bacterial growth. Combining this technology with packaging materials that limit the transfer of gases from the outside air (e.g. to stop oxygen entering) and low-temperature storage further prevents spoilage and keeps foods safe for longer.2 Often packaging is made up of multiple layers of different materials each offering a functional benefit. For example, a paperboard/cardboard container to maintain shape can be combined with a resin-coated foil liner to protect the freshness of the product by acting as a barrier to moisture or air.
Food packaging plays an important role in protecting and delaying chemical, physical, and biological deterioration. In this way, even simple packaging (such as glass, metal, plastics and paper) can extend product shelf-life, improve quality and safety, reduce food waste and promote widespread availability.
An important purpose of food packaging materials is to serve as a physical barrier to protect their contents from exposure to microorganisms, pests and the absorption of external odours.They prevent mechanical damage, vibration, shock, and protect from possible contamination or tampering during transport and storage.1
In addition, most foods are susceptible to moisture (e.g. biscuits go soft, bread dries out), and require protection using appropriate packaging. Oxygen and light on the other hand are involved in oxidation, a process which results in off-flavours or discolouration in meat, and lower vitamin C in fruit juice. The technique of modified atmosphere packaging (MAP) replaces the air inside the packaging with a single gas or mixture of gases that extends the product shelf life for these foods. For example, lowering the level of oxygen inside the packaging can slow down bacterial growth. Combining this technology with packaging materials that limit the transfer of gases from the outside air (e.g. to stop oxygen entering) and low-temperature storage further prevents spoilage and keeps foods safe for longer.2 Often packaging is made up of multiple layers of different materials each offering a functional benefit. For example, a paperboard/cardboard container to maintain shape can be combined with a resin-coated foil liner to protect the freshness of the product by acting as a barrier to moisture or air.
| Original language | English (Ireland) |
|---|---|
| Type | Article for European Union Food Information Council |
| Publication status | Published - 2016 |
