Packaging Does The Work

The interaction between the package and its food contents -whether it be biscuits or cakes – can have far-reaching effects on the international food industry, according to a new study on ‘active’ and ‘intelligent’ packaging.
The Campden and Chorleywood Food Research Association (CCFRA) in the UK has released a review to help the industry understand the options available.
‘Active’ packaging, says one of the authors Lynneric Potter, involves an interaction between the pack and product to extend the product’s shelf life while ‘intelligent’ packaging is able to monitor quality and safety of the food within the package, offering information which can be helpful in the distribution chain. This can include radio frequency identification (RFID) tags and sensors.
She said food companies often do not have the time or resources available to carry out the required research into new packaging developments.
The guide offered a starting point explaining the different options available, advantages and disadvantages of different methods, factors to be considered and refers to active and intelligent devices being used worldwide.
She said the guide cautions food companies and packaging suppliers on the potential safety hazards involved in this type of packaging such as factors to consider when using moisture absorbers:
“It is important to select the correct absorbency so as to prevent saturation and it is also necessary to take into account the environmental factors the product will be exposed to during its shelf life such as temperature and humidity,” claims Potter.
The review evaluates the benefits of ethanol emitters in packaging and says that their advantage lies in the fact that ethanol no longer needs to be sprayed directly on to the product but can be slowly released from the sachet. It cautions, however, that too much ethanol can have a negative impact on flavour.
Potter said there are a lot of considerations for processors when using antimicrobials such as how manufacture, distribution and storage can alter the effectiveness of the antimicrobial.
“There are also concerns that the use of antimicrobials might lead to the development of new strains of bacteria which over time become resistant to biocides, “added Potter.
Butylated hydroxytolune (BHT) is being added to packaging materials of products such as crackers to act as an antioxidant to extend the freshness of the product, states the review, and carbon dioxide scavengers are being used with coffee and products containing inactivated yeast to prevent the pack blowing.
It also mentions that carbon dioxide emitters can be used with high fat products as well as baked goods to replenish the carbon dioxide within the pack and, in doing so, prevent pack collapse and aerobic microbial growth.
She said that there is a lot of research and development going on in this area worldwide.
However, she said a number of retailers are now requesting that RFID tags be used more at item level rather than just on pallets, which allows the addition of information about the product at each stage of the distribution chain.