February 2022 Food Technology Article With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching. ​   Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand   Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/expertise.html Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine http://www.packagingtechnologyandresearch.com/

1. Making Packaging
Tradeoffs for
Commercialization
February 2022
Connect with me at 612-807-5341 or
claire@packagingtechnologyandresearch.com
Dr Claire
Sand’s article
in IFT’s Food
Technology
Magazine

4. package
pH
sensors
(Hakola
et
al.
2021,
Anonymous
2021).
Cold
chain
uncertainty
can
be
predicted
using
systematic
kinetic
modeling
(Giannakourou
and
Taoukis
2020).
However,
in
the
case
of
a
very
unreliable,
inflexi
ble
cold
chain
in
which
food
safety
risks
and
unsaleables
are
exces
sive,
an
alternate
package
that
does
not
require
a
cold
chain
is
needed.
As
a
result,
cost-effec-
tive
e-commerce
often
leads
to
the
redesign
of
packaging
so
that
a
cold
chain
is
not
required.
Cost
Considerations
Package
selection
cost
consider
ations
often
focus
on
the
cost
of
the
package
itself,
but
other
asso
ciated
fixed
and
variable
costs
can
vary
based
on
different
pack
aging
options.
Using
a
package
format
that
is
not
specialized,
for
example,
enables
lower
coman
ufacturer
or
capital
equipment
dollar
costs.
Delegating
produc
tion
to
a
comanufacturer
also
involves
costs
for
shipping,
lag
times,
distribution,
and
issues
for
which
it's
hard
to
calculate
a
price,
such
as
confidence,
confidenti
ality,
and
risk
management.
In
addition,
working
with
a
coman
ufacturer
requires
investing
in
processes
to
minimize
risk,
qual
ifying
multiple
package
sources
and
materials,
and
defining
pro
cesses
for
a
food
safety
inspection.
Technical
Challenges
Almost
all
packaging
develop
ment
processes
entail
technical
challenges
of
varying
degrees,
and
rarely
does
an
organization
already
possess
the
precise
knowledge
base
to
embark
upon
a
new
initia
tive.
The
organization
might
need
intellectual
property
of
varying
types
to
help
address
the
challenge.
Joint
development
agreements
may
define
the
exact
intellec-
tual
property
exchanged,
but
the
tacit
knowledge
transfer
gov-
erns
what
actually
gets
done.
Tacit
knowledge
arising
from
opti-
mal
relationships
among
internal
organizational
operations,
sup
pliers,
and
external
expertise
can
help
organizations
address
tech
nical
challenges
more
efficiently.
An
expanded
array
of
expertise,
including
expert
decision-mak-
ing
systems,
contingency
plans,
and
extended
reality,
ensures
efficient
tacit
knowledge
trans-
fer.
However,
an
organization's
ability
to
access
tacit
knowledge
can
be
limited,
and
it
may
shift
away
from
a
challenging
package
because
of
its
inherent
inability
to
transfer
and
gain
knowledge.

6. • Claire Sand is a Global Packaging Leader with 35+ years of broad
experience in the food and packaging science spectrum in industry -
from basic research to marketing - and in academia - tenured
professor and director.
• Sand's mission is to enable a more sustainable food system with
science and value chain innovations that more sustainably increases
food shelf life and prevents food waste.
• She solves packaging and food industry challenges using a blend of
packaging and food science and value-chain expertise.
• Dr. Sand holds a PhD in Food Science and Nutrition from the
University of Minnesota and MS and BS in Packaging from Michigan
State University.
Questions?
Let’s Connect!
Call 617-807-5341 or email
claire@packagingtechnologyandresearch.com
www.PackagingTechnologyandResearch.com