Food Packaging Should Be Viewed As A Technology Platform
By Isaac Fletcher, contributing writer, Food Online
Across many segments of the food industry, recent innovations are breaking new ground and redefining the role that packaging plays. With a wide range of potential benefits, including extended shelf-life, temperature control, and antimicrobial capabilities, packaging has become more important than ever to product development
A recent conference entitled, Ground-Breaking Solutions In Convenience Packaging, presented by president of JSB, Jeffrey Brandenburg, addresses growing trends, innovations, ideas, and development related to the packaging of fresh produce. The presentation underscores the fact that in order for producers to get the most out of their operation, packaging needs to be understood as a technology platform rather than just as a tool to protect the products within. For example, optimized packaging can enhance a product’s shelf-life or allow for higher-overall quality. Additionally, packaging can help producers overcome some of the growing technological and economic challenges within the fresh produce industry, namely sustainability and food safety.
With regard to brand differentiation within the market, packaging has as strong a role as ever. In many cases, packaging may be a consumer’s first interaction with a product, and the brand’s message and values need to be readily communicated. Aside from conveying a message to potential customers, packaging’s ability to provide the aforementioned benefits of longer shelf-life and improved quality help to further differentiate those brands that have made critical packaging considerations from those that have not.
Another important consideration producers need to make when designing modified atmosphere packaging (MAP) is temperature. Post-harvest cold chain management is a significant factor when it comes to optimizing produce packaging, and producers need to consider the unique characteristics of each product. For example, carrots transpire at a rate different from that of cucumbers, so placing these products within the same package would be a mistake.
Among the innovations touched upon during the conference, the development of sensing equipment that tests headspace in packages and transmission rates in films is a tremendous step forward in packaging development. With technology capable of measuring permeation through micro-perforations on the horizon, the near future may be witness to great advances within the realm of fresh-produce packaging. Another key development is the creation of films that allow for improved vapor and moisture transmission rates, which will helps producers combat issues caused by poor moisture barriers.
As noted above, sustainability remains a key packaging issue, and this point is highlighted by the development of a new film created from a fully compostable, completely biodegradable material. A major issue with many sustainable packaging materials is that they are not capable of meeting the needs of MAP, or moisture transmission aspects of food packaging, but materials in development will make meeting those needs in a sustainable way possible.
Producers need to be able to look at their packaging suppliers as essential resources for innovation and forward thinking. Packaging is a critical component of new product development, and suppliers should take a very active role in this process to ensure that new technologies are being utilized to their fullest potential.