Food and beverage packaging technology

The major food and beverage packaging materials - glass, metal, plastic, paper and paperboard - increasingly compete with each other in the battle over which type of container is optimal for a given application. Increasingly, food and beverage product innovators need to consider which packaging materials - or combination of materials, systems, pack designs and processes - will best serve the market and enhance brand value with due consideration of the sustainability credentials of the product and its packaging. Now in a fully revised and updated second edition, the book provides a contemporary overview of the preservation and packaging of food and beverages. It focuses initially on the core issues of biodeterioration, product quality and shelf life, before discussing logistical packaging and the importance of integrating packaging with all the activities in a supply chain. Each of the main packaging materials is then examined in depth, alongside the techniques of active packaging and modified atmosphere packaging (MAP). This new edition also addresses environmental and sustainability concerns. A new chapter discusses bioplastics, which continue to establish niche markets in the packaging of food and beverage products.

The contributors are an authoritative team close to the latest developments in food and beverage packaging technologies. This book will provide a resource for those in and associated with the food and beverage industry who need to know about the packaging needs of the products. It will help those in the manufacture of food and beverage products to understand how their products packaging needs are met in manufacture, storage, distribution and retailing. It will be useful to those who create and manufacture packaging materials and packaging products, for packaging engineers and for students studying packaging technology, food science and all packaging-related subjects.

Preface.

Contributors.

1 Introduction (Richard Coles).

1.1 Introduction.

1.2 Packaging developments - an historical and future perspective.

1.3 Role of packaging for enhanced sustainability of food supply.

1.4 Definitions and functions of packaging.

1.5 Packaging strategy.

1.6 Packaging design and development.

1.7 Conclusion.

References.

Websites.

2 Food Biodeterioration and Methods of Preservation (Gary S. Tucker).

2.1 Introduction.

2.2 Agents of food biodeterioration.

2.3 Food preservation methods.

References.

3 Packaged Product Quality and Shelf Life (Helen Brown, James Williams and Mark Kirwan).

3.1 Introduction.

3.2 Factors affecting product quality and shelf life.

3.3 Chemical/biochemical processes.

3.4 Microbiological processes.

3.5 Physical and physico-chemical processes.

3.6 Migration from packaging to foods.

3.7 Conclusion.

References.

4 Logistical Packaging for Food Marketing Systems (Diana Twede and Bruce Harte).

4.1 Introduction.

4.2 Functions of logistical packaging.

4.3 Logistics' activity-specific and integration issues.

4.4 Distribution performance testing.

4.5 Packaging materials and systems.

4.6 Conclusion.

References.

Further reading.

5 Metal Packaging (Bev Page, Mike Edwards and Nick May).

5.1 Overview of market for metal cans.

5.2 Container performance requirements.

5.3 Container designs.

5.4 Raw materials for can-making.

5.5 Can-making processes.

5.6 End-making processes.

5.7 Coatings, film laminates and inks.

5.8 Processing of food and drinks in metal packages.

5.9 Shelf life of canned foods.

5.10 Internal corrosion.

5.11 Stress corrosion cracking.

5.12 Environmental stress cracking corrosion of aluminium alloy beverage can ends.

5.13 Sulphur staining.

5.14 External corrosion.

5.15 Conclusion.

References.

Further reading.

6 Packaging of Food in Glass Containers (Peter Grayhurst and Patrick J. Girling).

6.1 Introduction.

6.2 Attributes of food packaged in glass containers.

6.3 Glass and glass container manufacture.

6.4 Closure selection.

6.5 Thermal processing of glass packaged foods.

6.6 Plastic sleeving and decorating possibilities.

6.7 Strength in theory and practice.

6.8 Glass pack design and specification.

6.9 Packing - due diligence in the use of glass containers.

6.10 Environmental profile.

6.11 Glass as a marketing tool.

References.

Further reading.

7 Plastics in Food Packaging (Mark J. Kirwan, Sarah Plant and John W. Strawbridge).

7.1 Introduction.

7.2 Manufacture of plastics packaging.

7.3 Types of plastic used in packaging.

7.4 Coating of plastic films - types and properties.

7.5 Secondary conversion techniques.

7.6 Printing.

7.7 Printing and labelling of rigid plastic containers.

7.8 Food contact and barrier properties.

7.9 Sealability and closure.

7.10 How to choose.

7.11 Retort pouch.

7.12 Environmental and waste management issues.

References.

Further...