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Our Future- Intelligent and Responsive Packaging - Presentation by Dr. Claire Sand at IFT2018

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A presentation by Dr. Claire Sand, food packaging expert, from Institute of Food Technologists 2018 Conference - IFT 2018 - on Intelligent and Responsive Packaging

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Our Future- Intelligent and Responsive Packaging - Presentation by Dr. Claire Sand at IFT2018

  1. 1. Our Future - Intelligent and Responsive Packaging Claire Koelsch Sand Background research by Ziynet Boz
  2. 2. SUSTAINABILITY Advance circular economy Add post- consumer value Aid in collection & sorting FOOD WASTE Convey end of shelf life Design for secondary markets Increase shelf life Optimize preservatives Enhance brand connection Provide on demand information CONSUMER EXPERIENCE Agenda
  3. 3.  Defense of packaging not well received  From CSRs to Shared value 3 Advance the Circular Economy
  4. 4. Aid in Collection and sorting Comingled and improperly sorted Low cost collection sort Defined purposes Design for recycle Design for separation Identity technology
  5. 5.  Design for recycle – Clear direction  SPC labeling – Material design and separation  Design for reuse – Clear direction  SPC labeling – Migration and solubility data Aid in Collection and sorting-identity technology  Design for separation – Smart labels – NFCs – Markers  Identity technology – Smart labels – RFID – NFCs
  6. 6.  Material value  Design value  Externalities Add post-consumer value
  7. 7. SUSTAINABILITY Advance circular economy Add post- consumer value Aid in collection & sorting FOOD WASTE Convey end of shelf life Design for secondary markets Increase shelf life Optimize preservatives Enhance brand connection Provide on demand information CONSUMER EXPERIENCE Agenda
  8. 8. TTIs are a refined proven technology Remain relevant since temperature governs reaction rates and controls microbial growth Convey end of shelf life-TTIs
  9. 9. 9 Convey end of shelf life-TTIs • L5-8 Smart Seafood • irreversible color change from the hydrolysis of triglycerides • CoolVu • aluminum layer thins causing a reaction • FreshCode, Varcode andTempix, Tempix • fading barcodes • FreshMeter • turns from blue to gray via benzopyridine photoactivation
  10. 10.  Beyond a “sniff” test  Degradation sensors – advanced materials research needed to link deteriorative reactions to action Convey end of shelf life-Degradation sensors
  11. 11.  Seamless integration into packaging  Graphene printing and conductive polymers Convey end of shelf life-Degradation sensors
  12. 12.  Seamless integration into packaging  TVB-N, VOC or H2S indicators (VTT Finland)  UV activated CWI (Chulalongkorn; CIFP; FoodFresh)  When CO2 drops below defined value (NOVAS)  pH sensors  Florescence sensors; Sentinel Wraps; Toxinguard Convey end of shelf life-Degradation sensors Chang et al, 2017
  13. 13. Increase shelf responsive packaging Microbial activity is sensed and then reduced Gonzalez-Solino, Di Lorenzo (2018) Rana, Kumar and Ramalingam (2015)
  14. 14. Increase shelf responsive packaging Microbial activity is sensed and then reduced Gupta et al. 2002 Zhang et al. 2017
  15. 15. Key TakeawaysIncrease shelf responsive packaging Oxidative activity is sensed and then reduced Cruz et al. 2012
  16. 16. Key TakeawaysIncrease shelf responsive packaging Oxidative activity is sensed and then reduced Wang et al 2015
  17. 17. Key TakeawaysIncrease shelf responsive packaging Oxidative activity is sensed and then reduced Thanyacharoen et al. 2017 Basuki et. al. 2016
  18. 18. Design for secondary markets  Food shelf and diversion to allow short shelf life foods to be used within limited time frame  Mechanisms to gather, track, trace and provide rigid COC  Mechanisms to increase shelf life on short shelf life products  Additive shelf life packaging to add shelf life
  19. 19. SUSTAINABILITY Advance circular economy Add post- consumer value Aid in collection & sorting FOOD WASTE Convey end of shelf life Design for secondary markets Increase shelf life Optimize preservatives Enhance brand connection Provide on demand information CONSUMER EXPERIENCE Agenda
  20. 20. Smart labels & QR codes and beyond Authenticity Reduce Fraud Ingredient details Link to apps 20 Provide on demand information
  21. 21. 21 Enhance brand connection
  22. 22. Link to Consumer use: Home services (oven, refrigerators, pantry) Recipe systems (allrecipes.com) Grocery orders Fitness apps IoT & IoP
  23. 23. Intelligent and responsive packaging can improve sustainability, decrease food waste and enhance the consumer experience Design for recycle, separation and accompanying identity technology will improve collection and sorting of post-consumer packaging Food waste reduction involves wider value chain to meet consumer and manufacturer needs CWI technology is moving ahead of traditional TTIs and freshness indicators Oxidation can be reduced via light responsive packaging, reversible polymers, and application of hydrogels Microbial activity can be reduced via bioresponsive hydrogels, pH responsive polysaccharides and biofilms Enchanced consumer experience can align with IoT to provide a rich brand experience Key Takeaways: Recap
  24. 24. Claire Sand, Ph.D., CEO Ziynet Boz, Ph.D., Research Associate Providing food science, engineering and packaging expertise in: • Coaching • Consulting • Technology • Strategy www.PackagingTechnologyandResearch.com
  25. 25. Image References  Chang L.Y, Chuang M., Zan, Meng H., Lu, Yeh P., J. N. (2017) Chen One-Minute Fish Freshness Evaluation by Testing the Volatile Amine Gas with an Ultrasensitive Porous-Electrode-Capped Organic Gas Sensor System, Acs Sensors, 2 (4), 531- 539  Gonzales-Solino C., Di Lorenzo M. (2018 Enzymatic Fuel Cells: Towards Self-Powered Implantable and Wearable Diagnostics, Biosensors, 8(1), 11  Rana, Deepti & Kumar, T.S. & Ramalingam, Murugan. (2014). Cell-Laden Hydrogels for Tissue Engineering. Journal of Biomaterials and Tissue Engineering. 4. 10.1166/jbt.2014.1206.  Gupta, P., Vermani, K., & Garg, S. (2002). Hydrogels: from controlled release to pH-responsive drug delivery. Drug discovery today, 7(10), 569-579.  Zhang, Y., Fu, C., Li, Y., Wang, K., Wang, X., Wei, Y., & Tao, L. (2017). Synthesis of an injectable, self-healable and dual responsive hydrogel for drug delivery and 3D cell cultivation. Polymer Chemistry, 8(3), 537-544.  Cruz, R. S., Camiloto G. P., dos Santos Pires A.C., Oxygen Scavengers: An Approach on Food Preservation  Thanyacharoen, T., Chuysinuan, P., Techasakul, S., Noenplab, A. N. L., & Ummartyotin, S. (2017). The chemical composition and antioxidant and release properties of a black rice (Oryza sativa L.)-loaded chitosan and polyvinyl alcohol composite. Journal of Molecular Liquids, 248, 1065-1070.  Wang, D., Wagner, M., Butt, H. J., & Wu, S. (2015). Supramolecular hydrogels constructed by red-light-responsive host– guest interactions for photo-controlled protein release in deep tissue. Soft Matter, 11(38), 7656-7662.  Basuki J, Mulet X., Hao C. , Zhang H. D., K. D. Mclean, T. Hughes Saving vision with light (2016) : Photo modulated ocular drug delivery, 10th World Biomaterials Congress (2016)
  26. 26. Questions? Questions? Let’s Connect! Call 612-807-5341 or email claire@packagingtechnologyandresearch.com ABOUT DR. SAND Based outside Minneapolis, Minnesota, Dr. Claire Sand runs Packaging Technology and Research, where she provides project based strategy, technology, consulting and coaching services to food and packaging companies. Her 30 plus years of experience ranges from basic research, research and development, market research, and marketing. Sand integrates material science, active and intelligent packaging, ingredient technology, and food processing strategies to launch new product/packaging and extend product shelf life. Her mission is to fundamentally change the world with packaging science that increases shelf life and reduces food waste. Sand is also: • Fellow, Institute of Food Technologists (IFT) • Adjunct professor at Michigan State University and at CalPoly • Packaging columnist, IFT’s Food Technology magazine • Editorial Board, Packaging Science and Technology • Board member, Higher Education Review Board (HERB), IFT • Reviewer, Journal of Food Science • Chair, Global Food Packaging Curricula Development, IUFoST • Co-Chair, Pac FoodWaste • Executive Committee, IFT Food Packaging Division • Committee member, Phi Tau Sigma Strategic Relations and Chapter Affairs • Stillwater Human Rights CommissionerCommittee member Dr. Sand holds a doctorate from the University of Minnesota and MS and BS from Michigan State University. www.PackagingTechnologyandResearch.com

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