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Innovations in Packaging of Fermented Food Products

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Novel Food Fermentation Technologies

Part of the book series: Food Engineering Series ((FSES))

Abstract

Food packaging is designed to contain and protect foods, to provide required information about the food and to make food handling convenient from distribution to consumer’s table. The primary functions of packaging are to achieve preservation and the safe delivery of food products until consumption (Han, 2014). Food packaging technology is continuously evolving in response to growing challenges from a modern society (Realini & Marcos, 2014). Major current and future challenges to fast-moving consumer goods packaging include legislation, global markets, longer shelf life, convenience, safer and healthier food, environmental concerns, authenticity and food waste (Kerry, 2014). This background offers a unique opportunity to the packaging industry to offer innovative solutions to address the changing demands of the food industry and consumers as well as the increasing regulatory and legal requirements (Han, 2014). This chapter will present innovations and trends applied to the packaging of fermented food products: optimisation of barrier properties, modified atmosphere packaging, adaptation of packaging to non-thermal preservation technologies, active packaging and sustainable design.

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Authors and Affiliations

  1. IRTA, Food Technology, Finca Camps i Armet s/n, Monells, 17121, Spain

    Begonya Marcos

  2. School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland

    Carmen Bueno-Ferrer

  3. Instituto de Física Corpuscular (Consejo Superior de Investigaciones Científicas-Universitat de València) Parc Científic UV, Paterna, 46980, Valencia, Spain

    Avelina Fernández

Authors
  1. Begonya Marcos
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  2. Carmen Bueno-Ferrer
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  3. Avelina Fernández
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Corresponding author

Correspondence to Begonya Marcos .

Editor information

Editors and Affiliations

  1. Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland

    K. Shikha Ojha

  2. School of Food & Nutritional Sciences, University College Cork, Cork, Ireland

    Brijesh K. Tiwari

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Marcos, B., Bueno-Ferrer, C., Fernández, A. (2016). Innovations in Packaging of Fermented Food Products. In: Ojha, K., Tiwari, B. (eds) Novel Food Fermentation Technologies. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-42457-6_15

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