Recent Advances in food packaging

1. RECENT ADVANCES IN FOOD PACKAGING
PRESENTED BY:
AYUSHI MUKHERJEE (MTB/20/1002),
SUMMER BHAGRA (MTB/20/1003)
KAMAKSHI MAHESHWARI (MTB/20/1004),
BHAGYASHRI KESARWANI (MTB/20/1012)
SHREYA JAIN (MTB/20/1023)
AMITY UNIVERSITY NOIDA

2. INTRODUCTION
Packaging is the enclosing of food to protect it from tampering or contamination from
physical, chemical, and biological sources.
OBJECTIVE
To protect the contents during
storage, transportation and
distribution, maintain hygiene and
provide quality and quantity
assurance.
MATERIALS USED FOR
PACKAGING
Plastic, Metals (aluminium, tin),
Glass, Paper/Cardboard.
NEED FOR NOVEL
FOOD PACKAGING
Consumer’s desire for switching to
convenient alternatives to suit their
lifestyle trends whilst reducing their
carbon footprints led around to
major advancements in the food
packaging industries.
BAN PLASTICS!!!
❑ They are non-
biodegradable and harm
the environment.
❑ Many disposal methods
lead to toxic emissions.
❑ Harms the biodiversity.
• Prolongs shelf life
• Enhances and maintains the quality
• Improves barrier properties
• Prevents microbial infusion
• Maintains olfactory properties
• Sensors to detect temperature and
moisture changes
• Sustained release of antioxidants
during storage.
WHY???
NOTE
Glass although
better, is heavy,
non-flexible and
breakable
NOTE
Metals are
oxidisable and
react with various
chemicals in the
food

3. INTRODUCTION
EVOLUTIONS IN PACKAGING
ADVANCEMENTS
IN PACKAGING
SMART
PACKAGING
FLEXIBLE
PACKAGING
ACTIVE-NANO
PACKAGING
EDIBLE
PACKAGING
BIO-
DEGRADABLE
PACKAGING
INTELLIGENT
PACKAGING
➢ Innovations in packaging started with a great impact as more
and more people started inkling towards greener
technologies.
➢ The need for an alternate to plastics lead to the evolution of
various environmentally friendly advancements.
➢ Materials like bio-polymers, nanocomposites, paper,
cardboard, plant and animal extracts, waste extracts, etc
came into the limelight.
➢ Recycling and biodegradation earned pivotal roles in the
minds of the men.
These emerging trends in packaging industry have not only
helped the environment but also created job opportunities
and has strengthened the economy by improving food
safety, quality assurance and by minimising product losses.

4. EDIBLE PACKAGING
Edible food packaging is a type of packaging that is designed to be eaten or has the
ability to biodegrade efficiently like the food that it contains.
PROS
➢ Consumers are becoming very
environmentally conscious.
➢ Edible food packaging eliminates the
typical waste cycle and doesn’t require any
recycling.
➢ It is very biodegradable and won’t fill up
landfills or recycling centres.
➢ This type of packaging can be applied to a
variety of uses –with food packaging and
food saving.
➢ Edible packaging is used most commonly
for refrigerated and single serve products
CONS
➢ If the packaging is too water soluble it will not
hold up in humid climates.
➢ It would also break down faster if kept cold
and then exposed to condensation effects once
removed from the refrigerator.
➢ Some edible packaging wouldn’t be as
sanitary when it is exposed to different
environments and during shipping.
➢ Some edible packaging will still require outer
packaging to protect it from contaminants and
keep it safe for consumption.
➢ Some of the edible packaging options may not
be compatible with those consumers that
suffer from food allergies.

5. EDIBLE PACKAGING
Seattle’s best coffee has tried to
make a coffee cup out of a hard
cookie and lined with a thin layer of
chocolate that is resistant to heat.
This way the cup can be eaten after
the coffee is consumed or if thrown
away it will decompose faster than
Styrofoam or plastic.
A company called Wikifoods has
developed food packaging system
that resembles the bonbon sweets.
These balls are made with fruit-
filled skins that resemble a grape
skin or apple and contains yoghurt.
The ball-like casing is flavored
and tastes good.
Canadian Candy Cutlery makes
dessert spoons and small glasses made
of 100% natural cane sugar. The
products are free of artificial
sweeteners The spoons are available in
coffee, vanilla, strawberry, and
peppermint flavors and the packaging
is 100% recyclable.
A Brazilian burger chain, Bob’s,
launched an edible product where
it replaced plastic wrappers with
one that hungry customers can
chomp right through.

6. SMART PACKAGING
Smart packaging refers to packaging systems used with foods to help extend shelf life, monitor
freshness, display information on quality, improve safety, and improve convenience.
PROS
➢ Prevent oxidation phenomena:
rancidification of fats and oils.
➢ Maintains olfactory properties.
➢ Prevent the growth of aerobic
microorganisms.
➢ Reduce or eliminate the need for
preservatives and antioxidants.
➢ Slow down metabolism of food.
CONS
➢ It cannot be used in liquid foods.
➢ It cannot be used in package
made of flexible film, as the film
will cling to the sachet and
prevent it from performing its
function.
➢ It causes risk of accidental
ingestion by consumers.
ACTIVE
PACKAGING
INTELLIGENT
PACKAGING
Offers an additional
benefit that goes beyond
the mere packaging task.
The "intelligence" of
packaging essentially results
from "communication"
with the outside world.
Interacts with the contents
and thus improves the shelf life
or quality of the contents during
storage. Either by releasing into
the medium or by removing
from the medium or its
immediate surroundings.
Usage of light filtering
materials, oxygen and ethylene
absorbers, antimicrobial surface
coatings or moisture-regulating
materials.
Sensors provide information
on tightness, storage time,
temperature or freshness of
the packed product.
Eg: beer in a plastic bottle,
which contains an oxygen
absorber in the screw cap
Eg: colour changing sensor in
the packaging to detect
temperature change

7. BIODEGRADABLE PACKAGING
Produced using biopolymers, which are molecules often found in living organisms, like cellulose and proteins,
these packaging are non-toxic, degrade quickly, and often be created from waste plant and animal products.
RED LEAF’S BIO BOTTLE
First recycleable and biodegradable
PET water bottle which can be
degraded using aerobic and
anaerobic (landfills) processes
within 1-15 years.
THIS TOO SHALL PASS
Tomorrow machine’s cooking oil
container is made from caramelised
sugar and coated with wax. It is
compostable and can be cracked open
like an egg.
NATUREMOLD
Ahlstrom produced these
compostable food packaging
material with a wide temperature
range (-40oF to 428oF) made
from vegetable parchment and
paperboard.
LOLIWARE
The Way We See The World
developed these intriguing
edible cups from agar-agar.
These cups can also be used
as organic fertilisers.
PROS:
▪ Low cost
▪ Non- Toxic
▪ Energy efficient
CONS:
▪ High setup costs
▪ Need for land
THREE MOST RELEVANT FORMS:
FILMS
Used for wrapping perishables,
sealing containers, and in conjunction
with metal containers for food storage.
They function similar to plastics.
COATINGS
Used as a spread on fruits and
vegetables prior packaging inside
metal containers to prevent microbial
contamination and increase shelf life.
BAGS
Used to store food within metal
containers. These bags are typically
strong, flexible, and resistant to
temperature or moisture change.

8. Active- nano packaging is an innovative approach involving nanotechnology to maintain or prolong the
shelf-life of food products while ensuring their quality, safety, and integrity.
Temperature
Regulation
Increased
Strength
Moisture
regulation
Anti-
Microbial
Effect
Oxygen
Scavenging
FUNCTIONS
OF
NANO-
COMPOSITE
➢ It improves the physical properties like durability
of the packaging.
➢ Controls the possibilities of
oxidising reactions in the food and
between the food and any external
agent.
➢ Various nanocomposites have
been developed to balance the
moisture range withing the
packaged food.
➢ It acts as a mitigator for
external fluctuations in
temperatures.
➢ It may either
inhibit(bacteriostatic) or
kill(bactericidal) the bacteria
affecting the food’s shelf life.
Can detect the growth of specific pathogens
and also gas production upon food spoilage
ACTIVE- NANO PACKAGING

9. ACTIVE- NANO PACKAGING
DURETHAN
Nanocor’s engineered plastic
(polyamide 6 (N6) and nanoclay), is
a transparent nano- composite having
a polymer matrix, providing
excellent properties of gas and
moisture barrier and chemical
abrasion protection.
AEGIS
Honeywell’s Nylon-6 -nanoclay
composite is modified with high
oxygen scavenging properties and is
used in high oxygen barrier of beer
and flavoured alcoholic beverages.
PLANTIC R1 TRAY
Plantic Technologies’ developed
thermoformed starch-based nanoclay
composite that is renewable, sustainable,
non-toxic and has the ability to control
moisture alongwith improved mechanical
and rheological properties.
FRESHER LONGER
Sharper Image’s silver nanoparticles
with PP polymer nano-composite
claim to keep fruits and vegetables
comparatively 3-4 times fresher and
reduces bacterial growth by 98%.
NANO BABY MUG
Baby Dream Co’s nano-
composite with AgNPs claims of
99.9% germ suppression,
deodorization, and freshness
without sterilisation.
PROS:
❑ Effective antimicrobial agent
❑ Temperature, moisture and chemical
regulator
❑ CONS:
❑ Expensive alternative
❑ Reduction in biodegradability
❑ Questionable consumer safety

10. INTELLIGENT PACKAGING
Uses either internal or external package environment as information to monitor a status of product quality,
to carry out intelligent functions
(such as detecting, sensing, recording, tracing, communicating, and applying scientific logic).
TYPE
S
Integrity
Indicators
Freeze
Damage
Indicators
Freshness
Indicators
Radio
Frequency
Identification
Time-
Temperature
Indicators
➢ To provide barrier to oxygen and
avoid dehydration/freeze burn
➢ Uses a colorimetric oxygen indicator
that has semiconductor photosensitizer
(SCP), a redox dye and a sacrificial
electron donor (SED).
➢ Small adhesive labels; indicate the overall
influence of temperature history on the food
➢ To check freeze damage of
frozen fruits
➢ Uses an indicator compound
based on phenol red as a pH dye
➢ To understand changes taking
place in freeze-chilled food
products
➢ Food spoilage indicator based on a
fluorophore or chromophore
complex
➢ Rancidity indicator based on a pH-
sensitive indicator pad for
detecting aldehydes
➢ Data acquisition and storage method
➢ Comprises tag and antenna, reader and
communication infrastructure.

11. INTELLIGENT PACKAGING
INTEGRITY INDICATORS
FREEZE DAMAGE INDICATORS RADIO FREQUENCY IDENTIFICATION
FRESHNESS INDICATORS
TIME TEMPERATURE
INDICATORS
Commercially available - Fresh-Check®, Check
Point® I
Commercially available -
THINFILM®
Commercially available -
UPM Shelf LifeGuard®
Commercially available
-FreshnessGuard™,
RipeSense®
Commercially available -
ATCO®

12. FLEXIBLE PACKAGING
WHAT ? WHY ?
➢ Any package or part of a
package that’s shape can be
readily changed.
➢ Includes non-rigid structures
such as bags, pouches, shrink
films, tubes, sleeves and carded
packaging.
➢ Convenience and ease of use.
➢ Extended shelf life.
➢ Environmental friendliness.
➢ Branding functionality and
adaptability.
➢ Food safety and high performance.
COMMERCIALLY AVAILABLE
POUCHES
Can stand upright on shelves;
airtight closures; easy to pack
and place; visibility
capabilities
FLEXIBLE FILMS
improve shelf-life;
protect the contents from
exterior elements;
reduces carbon footprints
ADDITIONAL
PROTECTIVE
PACKAGING
air pillows and electrostatic
discharge (ESD) bagging
FOILS
Recyclable; increases
product’s shelf life.

13. CONCLUSION
Advance Food packaging technologies are promising packaging innovations that can provide competitive
advantages to improve the food distribution system and take following points into consideration.
➢ To concentrate on reducing the volume of packaging materials.
➢ Contribute towards the enhancement of food quality, safety, feasibility, and bioactivity of functional
components.
➢ Focused on delaying oxidation and controlling moisture migration, microbial growth and respiration rates.
➢ Addressing environmental concerns related to the life cycles of the packaging.
➢ Replacing synthetic plastics with bio-based materials.
➢ Cost reduction strategies are also driving.
➢ To improve barrier property with commercial applicability include epoxy spray on PET bottles,
transparent vacuum-deposited or plasma-deposited coating of silica oxide on PET films and composites of
plastics with nanoparticles

14. UPCOMING PACKAGES
WATER SOLUBLE
PACKAGING
MonoSol’s transparent
ethylene-based polymer
which is water soluble.
This packaging does not
affect the olfactory
properties of the food.
This melt-away packaging
is in planning to be
marketed for foods like
rice, pasta and oatmeal
which can be directly
added to boiling hot
water.
MARINATEX
Lucy Hughes formulated a
new ecofriendly packaging
using the proteins extracted
from fish skins (flexibility)
and scales (strengthening)
and the proteins from the
local algae (prevent
moldiness). This packaging
is extremely flexible and
pliable, compostable in 4-6
weeks and can be a good
alternative for transparent
packaging.
WIKICELLS
David Edwards developed
a version of edible skin,
using fruit and other
organic molecules to coat
single-bite balls of soft,
perishable products. Like
sugarcane encased ice-
cream. These packages
are truly package less and
edible.
OOHO
Skipping Rocks Lab’s
package free swig of
water by dipping ice balls
into extracts of plants and
brown seaweed which
forms a tight membrane
around the water. The
membrane itself is also
edible.
BAMBOO-BASED
CUP
A company called
Stonyfield is developing a
range of bamboo-based
yogurt cups, which can be
composted in the
backyard composts over
short periods of time.