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Prof PV Narayanan elaborates on the basics, merits and
constraints of Active and Intelligent packaging techniques
Globally, the packaging sector is an
important and significant industry
today. It accounts for two per cent of
the GNP of developed countries. Value-wise,
the packaging industry is estimated at about
€ 400 million and Europe's contribution is
around 33 per cent. It is estimated that the
food sector consumes nearly 50 per cent of
the total packaging. Processes like canning,
aseptic and baking constitute the
conventional preservation method and largely
depending on effective packaging. While such
systems still continue to enjoy their share,
evolving trends in modern food packaging
signify a shift from a passive role to an active
role in processing, preservation and retention
of safety and quality. Today, the trend and
technology of packaging development is based
on 'Modified Atmosphere Packaging' (MAP),
'Novel Impermeable Packaging Materials' and
'Respirable Packaging Films.'
Packaging has a significant role to play -
right from the field up to the consumer's table.
One could cite simple examples like plastic
and fibre trays for fresh produce and
microwaveable trays for ready-to-eat foods
and snacks. Such developments in the field of
food packaging are a result of the strong
influence of issues such as product safety,
extended shelf life, cost efficiency,
environmental issues and consumer
convenience. The performance improvements
are essentially brought through 'MAP and
CAP', 'Active' and 'Intelligent packaging'.
Such novel packaging technologies have
offered great commercial potential and their
niche features include ensuring quality and
safety, fewer (limited) or no additive or
preservative, reduced food wastage, reduced
food poisoning and reduced allergic reactions.
The realm of technological developments is
indeed very interesting. Intelligent packaging
helps to monitor the product quality and
trace product history. The system ensures
more efficient production, higher product
quality, reduced complaints and in-house
quality management. A review of such
technology developments will be enlightening
and interesting.
Active and Intelligent packaging brings
about a change in the condition of the packed
food and thereby extends its shelf life,
improves safety and sensory properties, besides
maintaining quality. Intelligent packaging also
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