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3.3 HEALTH SCIENCES, Public and environmental health
Food packaging is designed to contain and protect foods, to provide required information about the food and to make food handling convenient from distribution to consumer’s table. The primary functions of packaging are to achieve preservation and the safe delivery of food products until consumption (Han, 2014). Food packaging technology is continuously evolving in response to growing challenges from a modern society (Realini & Marcos, 2014). Major current and future challenges to fast-moving consumer goods packaging include legislation, global markets, longer shelf life, convenience, safer and healthier food, environmental concerns, authenticity and food waste (Kerry, 2014). This background offers a unique opportunity to the packaging industry to offer innovative solutions to address the changing demands of the food industry and consumers as well as the increasing regulatory and legal requirements (Han, 2014). This chapter will present innovations and trends applied to the packaging of fermented food products: optimisation of barrier properties, modified atmosphere packaging, adaptation of packaging to non-thermal preservation technologies, active packaging and sustainable design.
Marcos, B., Bueno-Ferrer, C., Fernández, A. (2016). Innovations in Packaging of Fermented Food Products. In: Ojha, K., Tiwari, B. (eds) Novel Food Fermentation Technologies. Food Engineering Series. Springer, Cham. DOI: 10.1007/978-3-319-42457-6_15