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Food packaging: an introduction Key Topics in Food Science & Technology No. 7 (2003) |
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A concise overview of food packaging and its role as an integral part of the food product - from preventing contamination to providing consumers with information Most foods in retail outlets are sold pre-packed. This short book sets out to provide an introduction to food packaging within the context of the modern food industry. First it describes the main packaging materials - metal, glass, paper and board, and plastics - and the benefits and limitations of each. It then looks at the main functions of packaging, covering its roles in food safety, physical protection, marketing and conveying information. This leads into an example-based discussion of the importance of compatability between the food, the process and the package, and how this has culminated with developments such as modified atmosphere packaging, active packaging and intelligent packaging. The growing role of environmental issues in shaping decisions on packaging is also considered. Adopting the principle that the package is an integral part of the product - and not just a handy container - the book describes the main principles underlying the use of, innovations in, and pressures on food packaging, and illustrates these with everyday industrially relevant examples. This, together with the list of carefully chosen references, will provide a useful starting point to anyone wishing to learn about food packaging or to persue the subject in greater depth. Contents include:
108 pages - softcover The Key Topics in Food Science & Technology Series has been developed to meet a need within industry, education and enforcement bodies for industrially relevant introductory guides to specific aspects of food science and technology. |