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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW TECHNOLOGIES TO PROCESS VALUE-ADDED, HEALTHY FOODS FROM FRUITS AND VEGETABLES

Location: Healthy Processed Foods Research

Title: Ift Scientific Status Summary 2008: Innovative Food Packaging Solutions

Authors
item Brody, Aaron - BRODY. INC., GA
item Bugusu, Betty - IFT, IL
item Han, Jung - FRITO-LAY, TX
item Sand, Claire - MICH. ST. UNIV., MI
item McHugh, Tara

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 1, 2008
Publication Date: October 1, 2008
Citation: Brody, A.L., Bugusu, B., Han, J.H., Sand, C.K., Mc Hugh, T.H. 2008. IFT Scientific Status Summary 2008: Innovative Food Packaging Solutions. Journal of Food Science. 73(8):R107-R116.

Interpretive Summary: Food packaging has seen many improvements in recent years. This paper discusses the technologies that have resulted in these advancements as well as new technologies that will likely result in even further improvements in food packages in the future.

Technical Abstract: Food and beverage packaging comprises 55-65% of the $110 billion value of packaging in the United States. This review provides a summary of innovative technology developments in food packaging. The expanded role of food and beverage packaging is reviewed. Active and intelligent food packaging, barrier enhancers, antimicrobials and absorbers are discussed. Advances in controlling loss of volatile flavors and aromas are summarized. In addition, new advances and key areas of change such as sustainable food packaging and nanotechnology are comprehensively updated.

Last Modified: 8/29/2014