The shelf-life of products is growing in importance, especially with the flourishing e-commerce trade today. Jeff Williams, CEO of Avure Technologies, and Jaime Nicolas-Correa, president of Hiperbaric, founding members of the Cold Pressure (CP) Council, give an insight to high pressure processing (HPP) and how this can help.
Manufacturers have to ensure that their products maintain the desired attributes and quality throughout the entire shelf-life. In this regard, monitoring the oxidative stability of the products is of paramount importance. By Dr Robert Griffiths, technical specialist, RSSL
Printpack has launched an easy tear polyethylene pouch featuring customisable moisture barrier, oxygen barrier and closure options. With re-sealable closures, advanced coating technologies, laser scoring and clear barrier solutions that protect against oxygen, moisture, and UV light, the pouch minimises food waste.
The pouch suits consumer packaged goods companies, as they slow the degradation of food content—brands can gain greater consumer preference and stronger loyalties by ensuring freshness from the first serving to the last.
In this way, it also supports industry-wide efforts to fight food waste and achieve greater sustainability—yet meets the very qualities that consumers are demanding for today.
Andrew Manly, communications director, Active & Intelligent Packaging Industry Association, AIPIA, shares his insight on the current and upcoming trends for packaging in the food and beverage industry.
Combining grapefruit seed extract with chitosan, a polymer created from crustacean shells such as shrimp, researchers from National University of Singapore have developed natural, biodegradable packaging that can double the shelf-life of bread and other perishable food products.