Food Packaging Materials in the Cheesemaking Field

  • Ignazio ManiaEmail author
  • Amelia Martins Delgado
  • Caterina Barone
  • Salvatore Parisi


Every kind of foodstuff requires a unique packaging model. This statement is especially true when speaking of peculiar products such as milk, dairy products and cheese. There are some additional needs to take into consideration (i.e. manufacture, transport, ‘shelf appeal’, branding and packaging functionality) in addition to the traditional ones. Moreover, the type of packaging material(s) for dairy products become of primary importance because of its impact on quality, safety, odour control, toughness and flexibility. These reasons explain the continuous development of the packaging market towards new technologic processes, new materials and innovative solutions. Food packaging may be designed to enhance the product image, to differentiate the product in comparison with other competitors, adding variety for consumers, and finally offering a great potential to build the brand awareness and differentiation. However, these changes have led many innovations within the entire supply chain as well as in product development, packaging, branding and sales channels. Retailers respond to this new market demand in the milk and dairy sector by moving packaging innovation (e.g., portion-controlled, snack-sized, re-sealable and fit-for-purpose models). The aim of this chapter is to give an overview of the most common food packaging solutions related to cheese products, taking into account different needs, production and preservation technologies and sustainability.


Barrier Cheese European Union Food-contact material Food business operator Plastic film Traceability 


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Copyright information

© Springer Nature Switzerland AG 2018

Authors and Affiliations

  • Ignazio Mania
    • 1
    Email author
  • Amelia Martins Delgado
    • 2
  • Caterina Barone
    • 3
  • Salvatore Parisi
    • 4
  1. 1.Gambino Industrie Alimentari S.p.A.Carini, SicilyItaly
  2. 2.MeditBio-Centre for Mediterranean Bioresources and FoodUniversity of AlgarveFaroPortugal
  3. 3.Componiamo il Futuro (CO.I.F.) AssociationPalermoItaly
  4. 4.Componiamo il Futuro (CO.I.F.) AssociationPalermoItaly

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