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References
(1997) The bigger the package, the more you eat. Tufts Univ Diet & Nutr Lett 14(11):1–2
Brody AL (2000) Smart packaging becomes Intellipack®. Food Technol 54(6):104–106
Higgins KT (2000) Not just a pretty face. Food Eng 72(5):74–77
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What is the difference between food processing and preservation? http://www.wisegeek.com/what-is-the-difference-between-food-processing-and-preservation.htm)
Bibliography
21 CFR 179.45 Table 2 Packaging materials listed for use during irradiation of prepackaged foods
21 CFR 179.26 (b) Table 1 Foods permitted to be irradiated (as of Oct. 2007)
Association of Nutrition and Foodservice Professionals (ANFP)
Food and Agriculture Organization of the United Nations (FAO)
Global Supplier Quality Assurance (GSQA)
Sonoco Products Company. Hartsville, South Carolina (Sonoco was named the top global packaging company for sustainability and corporate responsibility in the 2011 and 2012 the Dow Jones Sustainability World Index)
Associations and Organizations
A list of food and beverage packaging associations appears in the 2012 Food & Beverage Packaging Buyer’s Guide. Food & Beverage Packaging. 2012;(12):82–83. foodandbeveragepackaging.com
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Glossary
- Active packaging
-
Packaging that makes an active, not passive, contribution to product development or shelf life by such techniques as providing an oxygen barrier, or odor and oxygen scavenger.
- Aseptic packaging
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Independent sterilization of foods and packaging with assembly under sterile conditions.
- Cavity ice
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Ice formation with the frozen food package due to water condensation and freezing.
- Controlled atmosphere packaging (CAP)
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Controls O2, CO2, water vapor, and ethylene concentration.
- Flexible packaging
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Nonrigid packaging such as stand-up pouches, tubes, or zippered bags.
- Freezer burn
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Desiccation of frozen food product as the water diffuses from the frozen food to the atmosphere.
- Modified Atmosphere Packaging (MAP)
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Or gas flush packaging—modification of O2, CO2, water vapor, and ethylene concentration by flushing with nitrogen gas.
- Polyethylene
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Most common, least expensive plastic film used in packaging material.
- Polystyrene
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Plastic type that is typically foamed to create expandable polystyrene or styrofoam.
- Polyvinyl chloride (PVC or vinyl)
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Plastic packaging film.
- Polyvinylidene chloride (PVDC or Saran®)
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Plastic packaging film.
- Primary container
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A direct food contact surface as in bottle, can, or drink box that contains food or beverage.
- Secondary container
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Does not have food contact but holds several primary containers in materials such as corrugated fiberboard, boxes, or wraps.
- Sous vide
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Mild, partial precooking to reduce the microbial load, followed by vacuum packaging to extend the shelf life.
- Tamper-evident banding
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Sleeves or neckbands providing protection and offering security by indicating evidence of tampering with the product.
- Tertiary container
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Holds several secondary containers in corrugated fiberboard boxes, overwraps, and so forth.
- Vacuum packaging
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Removes all atmosphere from the pouch and creates a skintight package wall.
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Vaclavik, V.A., Christian, E.W. (2014). Food Packaging
.
In: Essentials of Food Science. Food Science Text Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-9138-5_18
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DOI: https://doi.org/10.1007/978-1-4614-9138-5_18
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