New Report Discusses New Packaging Technologies for the Food Industry

Research and Markets has announced the addition of the "New Packaging Technologies for the Food Industry - 2009 Edition" report to their offering.

Biodegradable films made from pectin and starch

Computer modeling impacts packaging material selection

Sucrose affects gloss of coatings

These are among the many developments emerging from research labs worldwide where food scientists, materials specialists and others continually attempt to improve current packaging materials and develop new ones with optimal barrier properties. Like food products themselves, packaging materials are constantly evolving to meet the latest demands of the marketplace. Companies have a significant interest in improving their food products. New packaging films that offer optimal barrier properties undoubtedly will help companies meet the challenge of keeping products fresh and extending their shelf life.

The factor that most influences and directs packaging technology is consumer demand. Demands of consumers have fluctuated many times, causing shifts in packaging trends. Complicating these issues for food companies are the costs of implementing new technologies aimed at meeting these demands. It has become more difficult for the food and packaging industries to develop packaging that pleases the consumer, maintains product quality and still generates profits.

Source: Research and Markets

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