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Packaging and Food: A Complex Combination

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The Importance of Packaging Design for the Chemistry of Food Products

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

Abstract

The advent of packaging materials in the modern food industry has deeply changed the relationship between people and foods. Food packages have progressively been turned into essential element for the sale and the consumption of food products. On these bases, packaged foods can become communicative media of values and information: the user receives and understands these data by means of suitable tools of physical, cultural and personal nature. Functional and communicative requirements of food packaging are continuously evolving: the careful analysis of these factors should be recommended because of their influence on chemistry of foods, food technology, biochemical interactions between different food phases, and chemistry of food packaging. This section is dedicated to the study and the ‘chemical’ interpretation of food packaging requirements.

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Abbreviations

BOPP:

Biaxially oriented polypropylene

BRC:

British retail consortium

Cr2O3 :

Chromium oxide

DOS:

Dioctyl sebacate

ECCS:

Electrolytic chromium oxide coated steel

ETP:

Electrolytic tin plate

EVA:

Ethylene vinyl acetate

EVOH:

Ethylene vinyl alcohol

EFSA:

European food safety authority

EU:

European Union

EPS:

Expanded polystyrene

FU:

Final user

FIFO:

First in first out

FP:

Food packaging

FM:

Food manufacturer

FPM:

Food packaging material

FPP:

Food packaging producer

FSSC:

Food safety system certification

GSFS:

Global standard for food safety

BRC/IOP:

Global standard for packaging and packaging materials

GMP:

Good manufacturing practice

HACCP:

Hazard analysis and critical control points

H2S:

Hydrogen sulphide

HDPE:

High density polyethylene

HIPS:

High impact polystyrene

IoP:

Institute of Packaging

IFP:

Integrated food product

IFS:

International Featured Standard

ISO:

International Organisation for Standardisation

IUPAC:

International Union of Pure and Applied Chemistry

Fe2O3 :

Iron oxide

ITX:

Isopropyl thioxanthone

JIT:

Just in time

LIFO:

Last in first out

LLDPE:

Linear low-density polyethylene

LDPE:

Low density polyethylene

MAP:

Modified atmosphere packaging

MW:

Molecular weight

NIAS:

Non-intentionally added substance

OBA:

Optical brightness agents

OPP:

Oriented polypropylene

P&B:

Paper and Board

PA:

Polyamides

PE:

Polyethylene

PET, PETE:

Polyethylene terephthalate

PP:

Polypropylene

PS:

Polystyrene

PVC:

Polyvinyl chloride

PVDC:

Polyvinylidene chloride

RFID:

Radio frequency identification

REACH:

Registration, evaluation, authorisation and restriction of chemicals

SBB:

Solid bleached board

SBB:

Solid unbleached board

TFS:

Tin free steel

UV:

Ultraviolet

ZnO:

Zinc oxide

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Authors and Affiliations

  1. Brunazzi & Associati, Via Andorno 22, 10153, Turin, Italy

    Giovanni Brunazzi

  2. University of Parma, Parco Area delle Scienze 17/A, Campus, 43124, Parma, Italy

    Giovanni Brunazzi

  3. Gambino Industrie Alimentari S.p.A, Via Don Luigi Sturzo, Z.I., 90044, Carini, Palermo, Italy

    Salvatore Parisi

  4. Department of Architecture and Design, Politecnico di Torino, Viale Mattioli 39, 10125, Turin, Italy

    Amina Pereno

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  1. Giovanni Brunazzi
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  2. Salvatore Parisi
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  3. Amina Pereno
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Correspondence to Giovanni Brunazzi .

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Brunazzi, G., Parisi, S., Pereno, A. (2014). Packaging and Food: A Complex Combination. In: The Importance of Packaging Design for the Chemistry of Food Products. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-08452-7_2

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