Download PDF Food and Beverage Packaging Technology Second Edition by Richard Coles

Sinopsis

This chapter, together with Chapters 2 to 4, provides a rationale and a context for considering the numerous types of packaging technology available in today’s food and drinks industry. Chapter 1 includes an historical perspective exemplifying packaging developments over the past 200 years and outlines the role of packaging for enhanced sustainability in the food supply system. It highlights the protective, preservation, brand communication, environmental and logistical functions of packaging. Also, it briefly introduces packaging strategy, design and development. Packaging design and technology can be of strategic importance to a company, as it can be a key to competitive advantage in the food and drinks industry. This may be achieved by, for example:

• meeting the needs and wants of the end user better through packaging innovation and design enhancing the environmental credentials (or sustainability profile) of a brand and its packaging
• opening up new distribution channels
• providing a superior quality of presentation
• enabling lower costs and/or increasing margins
• enhancing product/brand differentiation
• improving the logistics service to customers

The business drive to reduce costs in the supply chain must be carefully balanced against the fundamental technical requirements for food safety and product integrity as well as meeting the increasing challenge to be environmentally responsible whilst ensuring an efficient logistics service. In addition to protecting the brand, there is a marketing imperative to project brand image through value-added pack design. These often conflicting requirements may, for example, involve design inputs that communicate distinctive, aesthetically pleasing, ergonomic, tamperevident, convenient, functional and/or environmentally aware attributes. For example, the latter may be illustrated by the rapid growth of compostable bioplastics packaging for use in various niche markets such as organic produce.

Content

1. Introduction
2. Food Biodeterioration and Methods of Preservation
3. Packaged Product Quality and Shelf Life
4. Logistical Packaging for Food Marketing Systems
5. Metal Packaging
6. Packaging of Food in Glass Containers
7. Plastics in Food Packaging
8. Paper and Paperboard Packaging
9. Active Packaging
10. Modified Atmosphere Packaging
11. Bioplastics

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