February 2017- Tactical Packaging Challenges and Solutions for Fresh Seafood by Dr. Sand

Packaging Technology and Research, LLC
Packaging Technology and Research, LLCFood Packaging Expert at Packaging Technology and Research, LLC
Louisiana Food Processors' Conference
Tactical Packaging
Challenges & Solutions
for Seafood Dr Claire Sand
February, 2017
Tactical Packaging Challenges & Solutions for Seafood 1Dr Claire Sand Winter 2017
Packaging Challenges
MANUFACTURER
• Reduce contamination
during product fill
• Assess initial microbial
load
• Reduce initial microbial
load
• Enable HACCP, etc
• Address chilled worker
conditions
DISTRIBUTOR/
RETAILER
• Enable stock rotation
• Time &Temp monitoring
system
• Oxygen level monitoring
system
• Control temperature
• Reduce microbial load at
POS
CONSUMER
• Refrigerate to Freezer
• Heat/Cook in Package
• Enable safe package reuse
• Reduce consumer contamin
from repeat use
• Expand time for safe product
use
• Enable freezer storage
Tactical Packaging Challenges & Solutions for Seafood 2Dr Claire Sand Winter 2017
Challenges Isolated Into 4 Key Areas
Maintain Texture, Flavor, Color, and Nutrients
Ensure Low Microbial Growth
Add Value to Consumers
Add Value to Retailers
Tactical Packaging Challenges & Solutions for Seafood 3Dr Claire Sand Winter 2017
Available Packaging Solutions
MANUFACTURER
• Decrease filling time by reducing number
of packaging components
• Enable more rapid filling
• Rapid product sealing
• Use antimicrobial packaging
RETAILER/ CONSUMER
• Edible water vapor barrier
• Enable package sterilization
• Serving size separators within package
• Enhanced product interface
• Refine freezer storage options
Tactical Packaging Challenges & Solutions for Seafood 4Dr Claire Sand Winter 2017
Packaging solutions isolated into 4 key areas
Antimicrobial packaging
Communicate safety-intelligent packaging
Edible packaging
Value Chain needed to meet goals
Tactical Packaging Challenges & Solutions for Seafood 5Dr Claire Sand Winter 2017
Antimicrobial Packaging
Tactical Packaging Challenges & Solutions for Seafood 6Dr Claire Sand Winter 2017
Increasing Need for Antimicrobial
Packaging
Market need for Antimicrobial is increasing due to increase in:
1. Resistance of microbes to standard processing technologies
2. Food safety outbreaks
• Foodborne disease reaches 30% of the population
• Vibrio increased 115% since 2006
3. Need for controlled temperature conditions to inhibit microbial growth
4. Global food distribution in various stages of processing
5. Increase in consumer interest in fresh and multicomponent prepared meals
6. Inability of MAP/CAP technology to accommodate lack of controls in distribution,
processing, product
7. Growing urban population in need of food they can not produce
8. High potential for cross contamination
• Processing facilities often manufacturer more than one product
• Distribution systems between products are often linked
Tactical Packaging Challenges & Solutions for Seafood 7Dr Claire Sand Winter 2017
3 ways to convey Antimicrobial activity
from the package
within a structure
as a coating
through headspace
Tactical Packaging Challenges & Solutions for Seafood 8Dr Claire Sand Winter 2017
3 Ways to Convey Antimicrobial
Activity From the Package
• For coatings and degradable polymers that contain Antimicrobials, all the
Antimicrobial activity is imparted into food
• For Antimicrobials within polymers and in indirect contact with the food,
the final amount of Antimicrobials within the food is a function of the
ratio of Spolymer to Sfood
Tactical Packaging Challenges & Solutions for Seafood 9Dr Claire Sand Winter 2017
Antimicrobials
ORGANIC ACIDS
• Benzoic acid and
benzoates
• Sorbic acid and sorbates
• Acetic acid
• Propionic acids and
propionates
• Lysozyme
SOME OTHERS
• Chlorine dioxide
• Triclosan
• Silver zeolite, nitrate
• Bacteriophages
• Maillard reaction end
products
BACTERIOCINS
• Nisin
• Pediocin
POLYMERS
• Chitosan
NATURAL EXTRACTS
• Cinnamaldehyde
• Eugenol
• Allyl isothiocyanate
• Green tea extract
• Various extracts
Tactical Packaging Challenges & Solutions for Seafood 10Dr Claire Sand Winter 2017
Antimicrobial Options
Regulatory
• FDA
• Most are GRAS
• EU
• Defined
amounts
allowed
Tactical Packaging Challenges & Solutions for Seafood 11Dr Claire Sand Winter 2017
Antimicrobial Packaging Bases
• Base materials: cellulose and SPI, zein, WPI, LDPE, Cellophane, paper,
chitosan
• Format: coating/flexible; encapsulated within structures; coated on
substrates
• Constraints: seal area, migration rates are product dependent
Tactical Packaging Challenges & Solutions for Seafood 12Dr Claire Sand Winter 2017
Nisin
• Nisin in conjunction with:
• Lysozyme resulted in a reduction of E coli
• EDTA resulted in a reduction of Listeria and E Coli
• Grapeseed/Green tea extract resulted in a reduction of Listeria
• Chilled lobster (listeria), salmon (listeria)
Tactical Packaging Challenges & Solutions for Seafood 13Dr Claire Sand Winter 2017
Nisin - Regulatory
• EU
• E234 (EEC 1983); EU commission number 215-807-5
• Restrictions to cheese, eggs, puddings
• FDA GRAS status (1988)
• China
• GB2760-86 (1990)
• Canned food, plant protein, dairy, meat, prepared meat, cooked meat
beverages, condiments, cereals products, convenience rice products,
cooked seafood
• Global
• Harmonized System (HS) code 29419090
• Only bacteriocin approved by the World Health Organization (WHO, 1969)
Tactical Packaging Challenges & Solutions for Seafood 14Dr Claire Sand Winter 2017
Pediocin
• Shellfish
• Food safety: Listeria focused spectrum
• Food quality: S aureus and B cereus
• Lack of approval by EU and WHO/FAO limits research
Tactical Packaging Challenges & Solutions for Seafood 15Dr Claire Sand Winter 2017
Chitosan
• 3 log cycles decay are typical
• Chitosan Discrepancies in reported Antimicrobial activity are due to:
• Variability (in molecular weight and degree of polymerization)
associated with naturally derived products
• Reduces the motility of the chitosan and their interaction with microbes
due to required cross-linking and/or heat to form
• Abundance of research on combinations of chitosan and other antimicrobials
• Cinnamaldehyde (Enterobacteriaceae, L Sakei)
• Oregano (Listeria, E Coli)
• Silver ions (Listeria, E Coli)
• Nisin (E Coli, S, aureus, B cereus)
• Chitosan/vermiculite nanocomposites
• FDA approved
Tactical Packaging Challenges & Solutions for Seafood 16Dr Claire Sand Winter 2017
Lysozyme
• Tuna, sushi
• Regulatory
• Need for combining with EDTA or lactoferrin to inhibit E coli
increases regulatory issues and cost
• Lysozyme
• FDA GRAS
• EU number 1105
• Egg white derivation is potential allergen
• EDTA
• FDA GRAS
• EU number 385
• unprocessed shellfish, processed fish and shellfish
Tactical Packaging Challenges & Solutions for Seafood 17Dr Claire Sand Winter 2017
• Governed by CFR 21 and updated in the Federal Register
• How much of an Antimicrobials can be used is determined by the:
• Acceptable Daily Intake (ADI) of the Antimicrobials
• Estimated Daily Intake (EDI) if Antimicrobials
• Kinetics of direct and indirect contact
• Often maximum adsorption of Antimicrobials is assumed to allow for
temperature abuse and to account for uncontrollable factors
• If no data for a substance is present, research to determine the ADI must be
conducted
• So, most Antimicrobials research and development is done with approved
substances
Kinetics: Acceptable Limits of
Antimicrobial Use
Tactical Packaging Challenges & Solutions for Seafood 18Dr Claire Sand Winter 2017
Factors Effecting Efficacy of
Antimicrobials
1. FOOD PROCESSING
CONDITIONS
• Food pH, and stability after
pH changes
• Inactivation by food
enzymes
• Interaction with food
additives/ingredients
2. FOOD SHELF LIFE FACTORS
• Food storage temperature
• Limited stability during food
shelf life
3. MICROBIAL FACTORS
• Microbial load
• Microbial diversity and the
target bacteria
• Microbial interactions in
the food system
• Physiological stage
(growing, resting, starving
or viable)
4. BARRIERS
• Protection by physico-
chemical barriers
(microcolonies, biofilms,
slime)
• Barriers enrobing
Antimicrobials
5. DEVELOPMENT OF
RESISTANCE/ADAPTATION
• Predicted to be an issue of
concern
Tactical Packaging Challenges & Solutions for Seafood 19Dr Claire Sand Winter 2017
Antimicrobial Packaging
Recommendations -1
• Focus efforts on use of Antimicrobial coatings or within a degrading film to:
• Optimize required amount of Antimicrobial
• Blend antimicrobials
• Reuterin-Bacteriostatic activity against L monocytogenes, S aureus,
E coli in combination with nisin and lactoperoxidase
• HPP with nisin with lysozyme, lactoferricin, and a synthetic
lysozyme-derived peptide increases efficacy
• Unique bacteriocins can be generated by either mutating
bacteriocin-encoding genes or by fusing genes from different
bacterial species
• Mutating of ring A within nisin results in enhanced Antimicrobial
activity
Tactical Packaging Challenges & Solutions for Seafood 20Dr Claire Sand Winter 2017
Antimicrobial Packaging
Recommendations -1
• Nisin coated vs incorporated to the polymer matrix
0
1
2
3
4
5
6
7
0 2 4 6 8 10 12
Days of storage
logcfu/16cm2
MC
NI
NC
(Mangalassary & Cooksey, unpublished data)
Tactical Packaging Challenges & Solutions for Seafood 21Dr Claire Sand Winter 2017
Antimicrobial Packaging
Recommendations-2
• Ensure consistent amount of Antimicrobial
• Avoid reliance of multifaceted kinetics that prevent predictions
• Nisin from 2-layer films (EC/HPMC) desorbed in 0 5 h
• Nisin from 2-layer films (EC/HPMC/EC) desorbed in 20 h
• Controlled release of the Antimicrobial is necessary to extend the shelf
life
• Done with nanotechnology
• Rapid release causes fast antimicrobial “consumption” in a short
period of time
• Slow release may enable spoilage reactions on the food surface
Tactical Packaging Challenges & Solutions for Seafood 22Dr Claire Sand Winter 2017
Antimicrobial Packaging
Recommendations-2
• Natamycin migration from polyvinyldichloride lacquer coating
(Hanusova et al ,
2010)
(Hanusova et al , 2010)
Tactical Packaging Challenges & Solutions for Seafood 23Dr Claire Sand Winter 2017
Antimicrobial Packaging
Recommendations-2
Use nanocomposite films
• Antibacterial activity of gelatin based nanocomposite film against E coli
(b) and L monocytogenes (c)
(Kanmani & Rhim, 2014)
Tactical Packaging Challenges & Solutions for Seafood 24Dr Claire Sand Winter 2017
Antimicrobial Food Safety
Microbes
Food Quality
Microbes
Categories
Tested
Packaging
Materials
Tested
FDA EU FAO/WHO Manufacturers Economic Social Issues Technology Innovation Recommendation
Nisin Listeria (with
Lysozyme); E.
coli (with EDTA);
Salmonella
Not assessed Meat, cheese,
seafood,
perishable
processed food
Cellulose and
SPI, zein, WPI,
LDPE,
cellophane,
paper, chitosan
GRAS E234;
Restrictions to
cheese, eggs,
puddings
Approved Numerous Costs are not standard and
are based on desired result;
concern with resistance
promotoes use of other
bacteriocins in tandem
Increased resistance
possible; considered natural
Abundance of studies due to
nisin’s commercial availability
Use bacteriociins
synergistically;
bioengineering for increased
efficacy; refine coating
distribution
Pursue
Pediocin Listeria S. aureus and B.
cereus
Processed meat
(ham, bologna,
smoked fish)
WPI coated PP,
Cellulose
GRAS Not approved Minimal Concern with resistance
promotoes use of other
bacteriocins in tandem
Increased resistance
possible; considered natural
Limited studies Use bacteriociins
synergistically;
bioengineering for increased
efficacy; refine coating
distribution
Lacticin Clostridia and
Listeria
S. aureus,
Bacillus,
Lactococcus,
Lactobacillus
Cottage cheese,
cheese, milk,
orange juice, egg,
water, ham,
turkey breast,
smoked salmon
Zein, WPI,
Paper board with
AP; PE,
Pectin/PLA
composite
Cellophane
GRAS Not approved Approved
by 50+
countries
Laboratories Concern with resistance
promotoes use of other
bacteriocins in tandem
Increased resistance
possible; considered natural
Limited understanding
beyond use as additive
Use bacteriociins
synergistically;
bioengineering for increased
efficacy; refine coating
distribution
Pursue
Chitosan E. coli S. Aureus, P.
fragi, B. subtilis
Seafood PVA, PE, carrier
of other
antimicrobials
GRAS Not approved Multiple Innovations and use in water
quality and fuel cells may
lower prices or increase
demand to increase prices
Non-toxic, biodegradable,
and biocompatible
Abundance of research;
variability of results due to
natural origin
Combining with other
antimicrobials to increase
spectrum; identify optimum
molecular weight and
polymerization
Lysozyme Listeria; E.coli
(with lactoferrin
or EDTA)
S. Aureus, P.
fragi, B. subtilis,
L. plastarum
Tuna; sushi, raw
and processed
meat
Cellulose, paper,
zein, SPI,
PVOH, surface
immobilization
GRAS E1105;
approved for
cheese and
beer
Numerous
chemical
companies
Need to combine with
lactorferrin or EDTA to inhibit
E.coli
Considered natural Abundance of research;
variability of results due to
natural origin
To attain both Listeria and E.
coli inactivity, determine
optimum EDTA or lactoferrin
concentration
Pursue
Lactoperoxidase Listeria; E. coli Yeasts, Molds Salmon and
roasted turkey,
milk, cheese,
vegetables
•WPI, alginate GRAS No approved Recommen
ded when
adequate
cooling
unavailable
in dairy
Numerous
chemical
companies
Whey derivation lowers cost Advocacy by FAO has
increased awareness
Efficacy a function of LPS,
thiocyanate, and H2O2
Activation by H2O2 Pursue
Plant Extracts E. coli
(Oregano);
Listeria (Neem)
S. aureus
(Grapefruit seed,
green teat)
SPI, WPI,
chitosan, casein
GRAS Approved Approved Numerous Costly due to extraction Taste preferences inhibit use;
no labeling issues
Not applied beyond
laboratory stages
Natural/organic platform;
improving efficacy
Pursue as
natural/organic
platform
Metal ions E.coli , Listeria
(Titanium), Ziinc,
Silver, Copper);
Salmonella (Zinc
and nisin)
S. aureus Meat, sliced fruit,
eggs, orange juice
Glass, metal,
polymers,
chitosan, zein,
cellulose
Defined
amounts
Defined
amounts
Defined
amounts
Numerous Silver most costly Consumer familiarity;
Environmental and increased
resistance; Limit migration
into food is paramount
Nanoparticles most effectives
due to shigh surface area
Medical research applicable
to food packaging
Surface
Treatments
E. coli Antifungal Meat, produce Paperboard,
polymers
by-products
would need
approval
by-products
would need
approval
by-
products
would need
approval
Internal Variable resultant additives require
acceptance
Skill set within converters Adapt processes from
medical packaging; plasma
activation; GRAS by-products
Pursue to expand
core competency
Acids, Salts,
Anhydrides
Listeria and
E.coli (Sorbic
Acid); Listeria
(Lauric acid and
EDTA)
Yeasts, Molds Meat, produce Coatings on
various
substrates
Most are
GRAS
Defined
amounts
allowed
Defined
amounts
allowed
Numerous Variable Consumer familiarity Processes of inactivation are
well known
Refined efficacy Pursue
Chlorine Dioxide Listeria,
Salmonella
Not Evaluated Produce Known
permeability to
ClO2
Considered a
treatment
E926 under
consideration
Numerous Systems in place lowers cost Color issues; Connected to
household disinfectant
Technology well known Explore ability to recharge
system
Tactical Packaging Challenges & Solutions for Seafood 25Dr Claire Sand Winter 2017
Intelligent packaging
Tactical Packaging Challenges & Solutions for Seafood 26Dr Claire Sand Winter 2017
Difference Between Active and
Intelligent Packaging
Tactical Packaging Challenges & Solutions for Seafood 27Dr Claire Sand Winter 2017
Intelligent Packaging
• Focus on:
• TTI
• Degradation sensors
• No-Fraud assurance packaging
• Responsive packaging
Tactical Packaging Challenges & Solutions for Seafood 28Dr Claire Sand Winter 2017
TTIs
TTIs are a refined proven
technology
• Remain relevant since
temperature governs
reaction rates and controls
microbial growth
Tactical Packaging Challenges & Solutions for Seafood 29Dr Claire Sand Winter 2017
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
Tactical Packaging Challenges & Solutions for Seafood 30Dr Claire Sand Winter 2017
Degradation Sensors
Degradation sensors are advancing rapidly
• Direct connection to food deterioration
• More sophisticated sensors that convert biochemical
signals to electrical responses that show remaining shelf
life from manufacturer to consumer
Tactical Packaging Challenges & Solutions for Seafood 31Dr Claire Sand Winter 2017
Degradation Sensors-
Mechanisms
• High surface to volume ratio of nanofibrous membranes and
electrospun sensors
• Based on surface enhanced Raman spectroscopy (SERS)
• Measures total volatile basic nitrogen (TVBN)
• Monitors cysteine loss via hydrogen sulfide
• Color change indicator that activates as microbial growth increases
• Advances in wireless nanosensor networks (WNSNs)
• Graphene printing and conductive polymers
• enables wireless communication between nanosystems
• Incorporate antibodies (for detection) within polymer films
Tactical Packaging Challenges & Solutions for Seafood 32Dr Claire Sand Winter 2017
Responsive Sensors
• Responsive sensors that detect then act to reduce deteriorative reactions
• Through the release of CO2, antioxidants or pH change agents
• Tremendous amount of IP in this area
Tactical Packaging Challenges & Solutions for Seafood 33Dr Claire Sand Winter 2017
Authenticity Sensors-Overt and Covert
Overt authenticity is refined and solutions exist and line is blended between
covert and overt
• Overt acts as deterrent and prevention
Older solutions
• Fiber tear
• TE bands
Current solutions
• Timestrip and Novas - time elapsed since opening
• RFID and NFC
• Alien Technology, CAENRFID, Convergence Systems
• authentiQ, Sicpa, and VerifyMe
Tactical Packaging Challenges & Solutions for Seafood 34Dr Claire Sand Winter 2017
Authenticity Sensors-Overt and Covert
Overt authenticity is refined and solutions exist and line is blended between
covert and overt
• Covert acts a detection
• Current solutions
• FluxSecure - glass coated metal thread embedded in packaging
• TruTag, Flint Group, Spectra Systems - silicon dioxide based tags
• SigNature - printing plant based DNA as barcodes, watermarks, microdots
• Genome Trakr - DNA based verification methods
• Alpvision - fingerprint within molded caps and bottles
• Unisecure - imperfection tracking with a 5-megapixel smart phone
Tactical Packaging Challenges & Solutions for Seafood 35Dr Claire Sand Winter 2017
Authenticity Sensors
Tactical Packaging Challenges & Solutions for Seafood 36Dr Claire Sand Winter 2017
Authenticity Sensors
Intelligent packaging expands brand image potential
Current solutions
• Thermochromatic inks change color and reveal images
when the product is at the proper temperature to eat or
drink
• NFC OpenSense package sensor is tapped with a
smartphone
• Polymark fluorescence based detection for sorting food-
contact PET
Tactical Packaging Challenges & Solutions for Seafood 37Dr Claire Sand Winter 2017
Intelligent Packaging Recommendations
• TTI continue to be the standard
• For optimum safety, focus on degradation sensors in 1-3 years
• Assess branding and authenticity link to balance costs
• For nutritional waste reduction and safety, focus on responsive sensors in
3-5 years
Tactical Packaging Challenges & Solutions for Seafood 38Dr Claire Sand Winter 2017
Edible Packaging
Tactical Packaging Challenges & Solutions for Seafood 39Dr Claire Sand Winter 2017
Edible Packaging
• Focus on
• Reduce and not replace synthetic packaging
• Freezer burn
• Decreasing water loss in fresh seafood
• Enhancing product offerings
• Cook in bag
• Shaped products
• Meal kits to align with what retailers are doing
Tactical Packaging Challenges & Solutions for Seafood 40Dr Claire Sand Winter 2017
The Need for Water Management
• Freezer burn
• Interfacial water freezes and thaws and ice crystals grow crushing
cells
• Increased degradation within cells before they burst
• Texture loss
• Water loss
• Loss from product
• Loss from package is ($$$) loss
Tactical Packaging Challenges & Solutions for Seafood 41Dr Claire Sand Winter 2017
Edible Packaging as a Water Vapor
Barrier
• Alternative to vacuum package
• Edible barriers are a robust solution
in consumer freezers
• Many options and can be linked to
antimicrobial barriers
Tactical Packaging Challenges & Solutions for Seafood 42Dr Claire Sand Winter 2017
Edible Packaging as a Water Vapor
Barrier
• Realistic assessment
• Lipids-wax, fatty acids, glycerides
• In a base-proteins, starches, or celluloses derivative
• Confused research
seafood
Tactical Packaging Challenges & Solutions for Seafood 43Dr Claire Sand Winter 2017
Edible Packaging to Enhance Product
Offerings - Cook in a Bag
Enable venting since product is better protected
1. Perforations
• (horizontal or in a “patch”) that are coated/laminated; but,
to allow air/steam to escape through holes
2 Laser scored
• top layer that is coated/laminated; but, to allow air/steam
to escape through laser cuts that expand when heated
• steam generated from within the package bursts through the
scoring and automatically ventilates the package
3 Channels that vent air/steam through fin seal area
• Consumer slit bag to vent before microwaving
4 Tray in colander
Tactical Packaging Challenges & Solutions for Seafood 44Dr Claire Sand Winter 2017
Edible Packaging to Enhance Product
Offerings - Cook in a Bag
Enable venting since product is better protected
1. Perforations
• (horizontal or in a “patch”) that are coated/laminated;
but, to allow air/steam to escape through holes
2 Laser scored
• top layer that is coated/laminated; but, to allow
air/steam to escape through laser cuts that expand when
heated
• steam generated from within the package bursts through
the scoring and automatically ventilates the package
3 Channels that vent air/steam through fin seal area
• Consumer slit bag to vent before microwaving
4 Tray in colander
Tactical Packaging Challenges & Solutions for Seafood 45Dr Claire Sand Winter 2017
Edible Packaging to Enhance Product
Offerings - Cook in a Bag
Enable venting since product is better protected
1. Perforations
• (horizontal or in a “patch”) that are coated/laminated; but, to allow air/steam
to escape through holes
2 Laser scored
• top layer that is coated/laminated; but, to allow air/steam to escape through
laser cuts that expand when heated
• steam generated from within the package bursts through the scoring and
automatically ventilates the package
3 Channels that vent air/steam through fin seal area
• Consumer slit bag to vent before microwaving
4 Tray in colander
Tactical Packaging Challenges & Solutions for Seafood 46Dr Claire Sand Winter 2017
Enable venting since product is better protected
1. Perforations
• (horizontal or in a “patch”) that are coated/laminated;
but, to allow air/steam to escape through holes
2. Laser scored
• top layer that is coated/laminated; but, to allow
air/steam to escape through laser cuts that expand
when heated
• steam generated from within the package bursts through
the scoring and automatically ventilates the package
3 Channels that vent air/steam through fin seal area
• Consumer slit bag to vent before microwaving
4 Tray in colander
Edible Packaging to Enhance Product
Offerings - Cook in a Bag
Tactical Packaging Challenges & Solutions for Seafood 47Dr Claire Sand Winter 2017
Edible Packaging to Enhance Product
Offerings - Shapes
• Upscale frozen/fresh Surimi seafood
• Impart texture
• Lower fat content by reducing oil uptake
• Bite size
• Decrease product waste
Tactical Packaging Challenges & Solutions for Seafood 48Dr Claire Sand Winter 2017
Edible Packaging to Enhance Product
Offerings – Meal Kits
• Keep water within separate foods
with reduced synthetic packaging
Tactical Packaging Challenges & Solutions for Seafood 49Dr Claire Sand Winter 2017
Edible Packaging to Enhance Product
Offerings – Meal Kits
• Reduce retailer labor and provide improved food safety
Tactical Packaging Challenges & Solutions for Seafood 50Dr Claire Sand Winter 2017
Edible Moisture Barriers
Recommendations-1
• Assess viability
Tactical Packaging Challenges & Solutions for Seafood 51Dr Claire Sand Winter 2017
Edible Barriers Recommendations-2
• Water vapor barriers
• Apply research and test based on direction of prior work
• Develop proprietary solutions
Tactical Packaging Challenges & Solutions for Seafood 52Dr Claire Sand Winter 2017
Value Chain is Needed to
Meet Goals
Tactical Packaging Challenges & Solutions for Seafood 53Dr Claire Sand Winter 2017
Value Chain Actions
• Ensure Agility
• Build Trust
• Incent
• Develop with partners
Tactical Packaging Challenges & Solutions for Seafood 54Dr Claire Sand Winter 2017
Ensure Agility
• Ensure agility in meeting need for package change
• Because food industry processes are not aligned to implement packaging
solutions, agility to work a different way is needed
• Realign cost:benefit within value chain members
• Development time and costs shared within value chain
• Develop solutions jointly vs “serving up” solutions
• Employ startup (mentality/physically) without internal/external
barriers
• Gain tacit knowledge
• Identify core advisory team experts to guide team
Tactical Packaging Challenges & Solutions for Seafood 55Dr Claire Sand Winter 2017
Build Trust
Build Trust to increase shelf life:
• Trust to enable shifting the role to a packaging responsibility is needed
• Need to build trust that ___ can provide extra measure of food safety, or
key attribute
• Process transparency
• Align goal with food safety HACCP, FSMA, GFSI, etc processes
• Incorporate transparency to build tacit knowledge
Tactical Packaging Challenges & Solutions for Seafood 56Dr Claire Sand Winter 2017
Perform Stress Test
• To assess partner response
• To align to improve functionality
• Increased microbial load, product abused, seasonal variation in value
chain
• Explore viability of safety guarantee
• Need to be involved with integration into HACCP, FSMA, GFSI, etc
process and required post pack conditions
Tactical Packaging Challenges & Solutions for Seafood 57Dr Claire Sand Winter 2017
Incorporate Incentives
• Since food safety and reducing waste is normally the role of the food processor,
incentives to enable shifting the role to packaging is needed
• Need to provide incentives to work as a partner in food safety and waste reduction
• Assess motivation for CPG to work on ___
• Timing
• Reduce costs
• Chance to truly innovate
• Design reward system based on conversion process
• Connect with retailer on needs/signage
• Align rewards to conversion process
• Design reward system based ___ process efficacy
• Storage of ___ packaging material
• Packing of product with packaging material
Tactical Packaging Challenges & Solutions for Seafood 58Dr Claire Sand Winter 2017
Develop Core Competency with Partners
• Develop core competency with partners in the value chain
• Need to stretch value chain to incorporate more members
• Researchers in ____ arena jointly funded-consortiums, foundations,
universities
• Assess distribution controls
• Explore impact on retail if shelf life extended
• Make consumer connections
• Assess sustainability in holistic manner (reuse, regeneration,
recycling, reduce)
• Nutritional waste
• Package waste
Tactical Packaging Challenges & Solutions for Seafood 59Dr Claire Sand Winter 2017
Questions?
Dr Claire Sand
CEO, Packaging Technology & Research, LLC
Adjunct Professor, Michigan State University
Food science and packaging expertise:
• Coaching
• Consulting
• Technology
• Strategy
www.PackagingTechnologyandResearch com
Tactical Packaging Challenges & Solutions for Seafood 60Dr Claire Sand Winter 2017
1 of 60

Recommended

Spring 2017- Packaging Technologies and Value Chain Concepts to Advance Value... by
Spring 2017- Packaging Technologies and Value Chain Concepts to Advance Value...Spring 2017- Packaging Technologies and Value Chain Concepts to Advance Value...
Spring 2017- Packaging Technologies and Value Chain Concepts to Advance Value...Packaging Technology and Research, LLC
2.5K views97 slides
Spring 2015- Using the food packaging value chain sustainability, food safe... by
Spring 2015- Using the food packaging value chain   sustainability, food safe...Spring 2015- Using the food packaging value chain   sustainability, food safe...
Spring 2015- Using the food packaging value chain sustainability, food safe...Packaging Technology and Research, LLC
2.1K views34 slides
LEADING TRENDS, CHALLENGES & OPPORTUNITIES THAT RELATE TO ESTABLISHING A CIR... by
LEADING TRENDS, CHALLENGES &  OPPORTUNITIES THAT RELATE TO ESTABLISHING A CIR...LEADING TRENDS, CHALLENGES &  OPPORTUNITIES THAT RELATE TO ESTABLISHING A CIR...
LEADING TRENDS, CHALLENGES & OPPORTUNITIES THAT RELATE TO ESTABLISHING A CIR...Packaging Technology and Research, LLC
89 views40 slides
Packagingandthevaluechain ol by
Packagingandthevaluechain olPackagingandthevaluechain ol
Packagingandthevaluechain olECR Community
974 views37 slides
2008- Sustainability will define the Packaging Value Chain by Dr. Claire Sand by
2008- Sustainability will define the Packaging Value Chain by Dr. Claire Sand2008- Sustainability will define the Packaging Value Chain by Dr. Claire Sand
2008- Sustainability will define the Packaging Value Chain by Dr. Claire SandPackaging Technology and Research, LLC
698 views26 slides
2008- Research Developments and Needs in Sustainable Packaging Metrics by Dr.... by
2008- Research Developments and Needs in Sustainable Packaging Metrics by Dr....2008- Research Developments and Needs in Sustainable Packaging Metrics by Dr....
2008- Research Developments and Needs in Sustainable Packaging Metrics by Dr....Packaging Technology and Research, LLC
595 views28 slides

More Related Content

What's hot

Cal-EPA RPPC Presentation by
Cal-EPA RPPC PresentationCal-EPA RPPC Presentation
Cal-EPA RPPC PresentationAleesha Pruett
290 views6 slides
Raj lochan saicra vancouver 3 5 june 2015 by
Raj lochan saicra vancouver 3 5 june 2015Raj lochan saicra vancouver 3 5 june 2015
Raj lochan saicra vancouver 3 5 june 2015rjmchicago
1.1K views26 slides
Hazard analysuis food packaging manufacturing(2) by
Hazard analysuis  food packaging manufacturing(2)Hazard analysuis  food packaging manufacturing(2)
Hazard analysuis food packaging manufacturing(2)Tom Dunn
1.2K views43 slides
Packaging Matters for Food Safety and Your Brands-Quentin Yan by
Packaging Matters for Food Safety and Your Brands-Quentin YanPackaging Matters for Food Safety and Your Brands-Quentin Yan
Packaging Matters for Food Safety and Your Brands-Quentin YanSimba Events
855 views18 slides
Lynda #1 presentation by
Lynda #1 presentationLynda #1 presentation
Lynda #1 presentationRyanKing202
56 views25 slides

What's hot(20)

Raj lochan saicra vancouver 3 5 june 2015 by rjmchicago
Raj lochan saicra vancouver 3 5 june 2015Raj lochan saicra vancouver 3 5 june 2015
Raj lochan saicra vancouver 3 5 june 2015
rjmchicago1.1K views
Hazard analysuis food packaging manufacturing(2) by Tom Dunn
Hazard analysuis  food packaging manufacturing(2)Hazard analysuis  food packaging manufacturing(2)
Hazard analysuis food packaging manufacturing(2)
Tom Dunn1.2K views
Packaging Matters for Food Safety and Your Brands-Quentin Yan by Simba Events
Packaging Matters for Food Safety and Your Brands-Quentin YanPackaging Matters for Food Safety and Your Brands-Quentin Yan
Packaging Matters for Food Safety and Your Brands-Quentin Yan
Simba Events855 views
Lynda #1 presentation by RyanKing202
Lynda #1 presentationLynda #1 presentation
Lynda #1 presentation
RyanKing20256 views
Custody Chain CASI vision to Combat Food Fraud by Primority Ltd
Custody Chain CASI vision to Combat Food FraudCustody Chain CASI vision to Combat Food Fraud
Custody Chain CASI vision to Combat Food Fraud
Primority Ltd1K views
FSMS -Food Packaging Manufacturing by Tom Dunn
FSMS -Food Packaging ManufacturingFSMS -Food Packaging Manufacturing
FSMS -Food Packaging Manufacturing
Tom Dunn1.4K views
Robinson graue presentation iccr by rjmchicago
Robinson graue presentation iccrRobinson graue presentation iccr
Robinson graue presentation iccr
rjmchicago1.3K views
Energiamessut bioenergiaratkaisujen kestävyyshyödyt gaia biorefiner by GaiaConsultingOy
Energiamessut bioenergiaratkaisujen kestävyyshyödyt gaia biorefinerEnergiamessut bioenergiaratkaisujen kestävyyshyödyt gaia biorefiner
Energiamessut bioenergiaratkaisujen kestävyyshyödyt gaia biorefiner
GaiaConsultingOy361 views
Sustainability at MWV by WestRock
Sustainability at MWV Sustainability at MWV
Sustainability at MWV
WestRock272 views
Resolute Forest Products - The Sustainable Supply Chain by ResoluteFP
Resolute Forest Products - The Sustainable Supply ChainResolute Forest Products - The Sustainable Supply Chain
Resolute Forest Products - The Sustainable Supply Chain
ResoluteFP1.5K views

Viewers also liked

The Future Market - Bitten Food Conference - 02.06.15 by
The Future Market - Bitten Food Conference - 02.06.15The Future Market - Bitten Food Conference - 02.06.15
The Future Market - Bitten Food Conference - 02.06.15Michael Lee
536 views28 slides
Megan Hosking yMedia Student Workshop by
Megan Hosking yMedia Student WorkshopMegan Hosking yMedia Student Workshop
Megan Hosking yMedia Student WorkshopNathan Champion
411 views34 slides
THAI UNION FROZEN PRODUCTS PCL. by
THAI UNION FROZEN PRODUCTS PCL.THAI UNION FROZEN PRODUCTS PCL.
THAI UNION FROZEN PRODUCTS PCL.DrDanai Thienphut
15K views42 slides
Thailand Frozen Seafood Cluster in 2014 by
Thailand Frozen Seafood Cluster in 2014Thailand Frozen Seafood Cluster in 2014
Thailand Frozen Seafood Cluster in 2014NIDA Business School
2.6K views46 slides
Supply Chain Optimizers by
Supply Chain OptimizersSupply Chain Optimizers
Supply Chain OptimizersEdmund Rucels
1.1K views22 slides
Dielines team sally te kanga by
Dielines team sally te kangaDielines team sally te kanga
Dielines team sally te kangaKatarina Countiss
1.5K views1 slide

Viewers also liked(20)

The Future Market - Bitten Food Conference - 02.06.15 by Michael Lee
The Future Market - Bitten Food Conference - 02.06.15The Future Market - Bitten Food Conference - 02.06.15
The Future Market - Bitten Food Conference - 02.06.15
Michael Lee536 views
Megan Hosking yMedia Student Workshop by Nathan Champion
Megan Hosking yMedia Student WorkshopMegan Hosking yMedia Student Workshop
Megan Hosking yMedia Student Workshop
Nathan Champion411 views
Supply Chain Optimizers by Edmund Rucels
Supply Chain OptimizersSupply Chain Optimizers
Supply Chain Optimizers
Edmund Rucels1.1K views
The Box by Ethos3
The BoxThe Box
The Box
Ethos396.5K views
Packmage CAD: carton packaging box template design software by Alex Xiao
Packmage CAD: carton packaging box template design softwarePackmage CAD: carton packaging box template design software
Packmage CAD: carton packaging box template design software
Alex Xiao10.6K views
Return on Intelligence: Where the Smart Money is Going in Smart Packaging by EVRYTHNG
Return on Intelligence: Where the Smart Money is Going in Smart PackagingReturn on Intelligence: Where the Smart Money is Going in Smart Packaging
Return on Intelligence: Where the Smart Money is Going in Smart Packaging
EVRYTHNG1.5K views
Smart packaging - From the shelf and dairy case to the internet of things by Gail Barnes
Smart packaging - From the shelf and dairy case to the internet of thingsSmart packaging - From the shelf and dairy case to the internet of things
Smart packaging - From the shelf and dairy case to the internet of things
Gail Barnes1.8K views
A short history of packaging (Monkigras 2017) by Gordon Haff
A short history of packaging (Monkigras 2017)A short history of packaging (Monkigras 2017)
A short history of packaging (Monkigras 2017)
Gordon Haff1.8K views
Pecha Kucha: Internet of Things (IoT) by Counterceptual
Pecha Kucha: Internet of Things (IoT)Pecha Kucha: Internet of Things (IoT)
Pecha Kucha: Internet of Things (IoT)
Counterceptual 2.2K views
Modified Atmosphere Packaging by Ashish Darji
Modified Atmosphere PackagingModified Atmosphere Packaging
Modified Atmosphere Packaging
Ashish Darji14.3K views
Bio active packaging by jeff jose
Bio active packagingBio active packaging
Bio active packaging
jeff jose5.6K views
Out Of Box Experience Design by Harry Brignull
Out Of Box Experience DesignOut Of Box Experience Design
Out Of Box Experience Design
Harry Brignull14.3K views
application of modified atmosphere packaging in food industry by nooshin noshirvani
application of modified atmosphere packaging in food industryapplication of modified atmosphere packaging in food industry
application of modified atmosphere packaging in food industry
nooshin noshirvani8.2K views
Nanotechnology in food processing and food packaging by YAMUNA KURIAN
Nanotechnology in food processing and food packagingNanotechnology in food processing and food packaging
Nanotechnology in food processing and food packaging
YAMUNA KURIAN10.1K views
Intelligent packaging by Nithya c
Intelligent packagingIntelligent packaging
Intelligent packaging
Nithya c32.3K views

Similar to February 2017- Tactical Packaging Challenges and Solutions for Fresh Seafood by Dr. Sand

Innovative Food Packaging for reducing food waste by
Innovative Food Packaging for reducing food wasteInnovative Food Packaging for reducing food waste
Innovative Food Packaging for reducing food wastesiddharth Vishwakarma
938 views27 slides
Packaging Materials used in Bakery Industry ppt. by
Packaging Materials used in Bakery Industry ppt.Packaging Materials used in Bakery Industry ppt.
Packaging Materials used in Bakery Industry ppt.Krushna Yadav D K
51.6K views33 slides
Top 3 Packaging Solutions to Prevent Food Waste - SAND 2022-revised.pdf by
Top 3 Packaging Solutions to Prevent Food Waste - SAND 2022-revised.pdfTop 3 Packaging Solutions to Prevent Food Waste - SAND 2022-revised.pdf
Top 3 Packaging Solutions to Prevent Food Waste - SAND 2022-revised.pdfPackaging Technology and Research, LLC
6 views24 slides
Imagine®-Organic-Seafood-Stock by
Imagine®-Organic-Seafood-StockImagine®-Organic-Seafood-Stock
Imagine®-Organic-Seafood-StockDavid Bittman
72 views2 slides
Seafood Certification Programs by
Seafood Certification ProgramsSeafood Certification Programs
Seafood Certification ProgramsSAIGlobalAssurance
1.1K views21 slides
Presentation: Developing Science-Informed Policy Responses to Curb Endocrine... by
 Presentation: Developing Science-Informed Policy Responses to Curb Endocrine... Presentation: Developing Science-Informed Policy Responses to Curb Endocrine...
Presentation: Developing Science-Informed Policy Responses to Curb Endocrine...OECD Environment
25 views27 slides

Similar to February 2017- Tactical Packaging Challenges and Solutions for Fresh Seafood by Dr. Sand(20)

Packaging Materials used in Bakery Industry ppt. by Krushna Yadav D K
Packaging Materials used in Bakery Industry ppt.Packaging Materials used in Bakery Industry ppt.
Packaging Materials used in Bakery Industry ppt.
Krushna Yadav D K51.6K views
Imagine®-Organic-Seafood-Stock by David Bittman
Imagine®-Organic-Seafood-StockImagine®-Organic-Seafood-Stock
Imagine®-Organic-Seafood-Stock
David Bittman72 views
Presentation: Developing Science-Informed Policy Responses to Curb Endocrine... by OECD Environment
 Presentation: Developing Science-Informed Policy Responses to Curb Endocrine... Presentation: Developing Science-Informed Policy Responses to Curb Endocrine...
Presentation: Developing Science-Informed Policy Responses to Curb Endocrine...
OECD Environment25 views
2nd international business forum tuna pole and line hand line kelvin ng by KPDT
2nd international business forum tuna pole and line hand line kelvin ng2nd international business forum tuna pole and line hand line kelvin ng
2nd international business forum tuna pole and line hand line kelvin ng
KPDT1.1K views
Jefferson Shriver Catholic Relief Services by PlanVivo1
Jefferson Shriver Catholic Relief ServicesJefferson Shriver Catholic Relief Services
Jefferson Shriver Catholic Relief Services
PlanVivo1394 views
Sustainability assignment by Shivam Batra
Sustainability assignmentSustainability assignment
Sustainability assignment
Shivam Batra69 views
FSFPrinting by Tom Dunn
FSFPrintingFSFPrinting
FSFPrinting
Tom Dunn1.3K views
Microbial Encapsulation-An approach for enhancing Anaerobic Digestion efficiency by meenakshimehra10
Microbial Encapsulation-An approach for enhancing Anaerobic Digestion efficiencyMicrobial Encapsulation-An approach for enhancing Anaerobic Digestion efficiency
Microbial Encapsulation-An approach for enhancing Anaerobic Digestion efficiency
meenakshimehra10190 views
Vrio analysis on ready to eat packaged food by Divyansh jain
Vrio analysis on ready to eat packaged foodVrio analysis on ready to eat packaged food
Vrio analysis on ready to eat packaged food
Divyansh jain1.8K views
How to do efficient food packaging? by AroojAshraf8
How to do efficient food packaging?How to do efficient food packaging?
How to do efficient food packaging?
AroojAshraf817 views
Angus maciver morrisons (2) by davdm
Angus maciver   morrisons (2)Angus maciver   morrisons (2)
Angus maciver morrisons (2)
davdm557 views
Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach an... by BTL
Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach an...Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach an...
Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach an...
BTL3.5K views

More from Packaging Technology and Research, LLC

November 2023- Better Oxygen and Grease Oil Barriers, Longer Life.pptx by
November 2023- Better Oxygen and Grease Oil Barriers,  Longer Life.pptxNovember 2023- Better Oxygen and Grease Oil Barriers,  Longer Life.pptx
November 2023- Better Oxygen and Grease Oil Barriers, Longer Life.pptxPackaging Technology and Research, LLC
6 views5 slides
Sand C. 2023. Industry solutions to phase out PFAS and other chemicals of con... by
Sand C. 2023. Industry solutions to phase out PFAS and other chemicals of con...Sand C. 2023. Industry solutions to phase out PFAS and other chemicals of con...
Sand C. 2023. Industry solutions to phase out PFAS and other chemicals of con...Packaging Technology and Research, LLC
13 views25 slides
Challenges Related to PFAS in Packaging- Food Safety Summit May 2023 by
Challenges Related to PFAS in Packaging- Food Safety Summit May 2023Challenges Related to PFAS in Packaging- Food Safety Summit May 2023
Challenges Related to PFAS in Packaging- Food Safety Summit May 2023Packaging Technology and Research, LLC
8 views28 slides
Understanding PFAS- Regulations, Sources, Chemistry, and Alternatives- Merieu... by
Understanding PFAS- Regulations, Sources, Chemistry, and Alternatives- Merieu...Understanding PFAS- Regulations, Sources, Chemistry, and Alternatives- Merieu...
Understanding PFAS- Regulations, Sources, Chemistry, and Alternatives- Merieu...Packaging Technology and Research, LLC
98 views45 slides
December 2022- Maricel Maffini on Chemicals of Concern.pptx by
December 2022- Maricel Maffini on Chemicals of Concern.pptxDecember 2022- Maricel Maffini on Chemicals of Concern.pptx
December 2022- Maricel Maffini on Chemicals of Concern.pptxPackaging Technology and Research, LLC
8 views15 slides
Sept 2017 Ingredient Packaging Close-Up.pptx by
Sept 2017 Ingredient Packaging Close-Up.pptxSept 2017 Ingredient Packaging Close-Up.pptx
Sept 2017 Ingredient Packaging Close-Up.pptxPackaging Technology and Research, LLC
4 views5 slides

More from Packaging Technology and Research, LLC(20)

Recently uploaded

PB CV v0.4 by
PB CV v0.4PB CV v0.4
PB CV v0.4Pedro Borracha
7 views16 slides
PPS.pptx by
PPS.pptxPPS.pptx
PPS.pptxmdabzayub
5 views51 slides
Gym Members Community.pptx by
Gym Members Community.pptxGym Members Community.pptx
Gym Members Community.pptxnasserbf1987
10 views5 slides
PB CV by
PB CVPB CV
PB CVPedro Borracha
8 views16 slides
Managing Github via Terrafom.pdf by
Managing Github via Terrafom.pdfManaging Github via Terrafom.pdf
Managing Github via Terrafom.pdfmicharaeck
5 views47 slides
The Throne of Your Heart 11-26-23 PPT.pptx by
The Throne of Your Heart 11-26-23 PPT.pptxThe Throne of Your Heart 11-26-23 PPT.pptx
The Throne of Your Heart 11-26-23 PPT.pptxFamilyWorshipCenterD
7 views24 slides

Recently uploaded(20)

Gym Members Community.pptx by nasserbf1987
Gym Members Community.pptxGym Members Community.pptx
Gym Members Community.pptx
nasserbf198710 views
Managing Github via Terrafom.pdf by micharaeck
Managing Github via Terrafom.pdfManaging Github via Terrafom.pdf
Managing Github via Terrafom.pdf
micharaeck5 views
Roozbeh Torkzadeh - TU Eindhoven by Dutch Power
Roozbeh Torkzadeh - TU EindhovenRoozbeh Torkzadeh - TU Eindhoven
Roozbeh Torkzadeh - TU Eindhoven
Dutch Power106 views
ERGONOMIC RISK ASSESSMENT (ERA).pptx by j967z4hcnp
ERGONOMIC RISK ASSESSMENT (ERA).pptxERGONOMIC RISK ASSESSMENT (ERA).pptx
ERGONOMIC RISK ASSESSMENT (ERA).pptx
j967z4hcnp6 views
Helko van den Brom - VSL by Dutch Power
Helko van den Brom - VSLHelko van den Brom - VSL
Helko van den Brom - VSL
Dutch Power112 views
231121 SP slides - PAS workshop November 2023.pdf by PAS_Team
231121 SP slides - PAS workshop November 2023.pdf231121 SP slides - PAS workshop November 2023.pdf
231121 SP slides - PAS workshop November 2023.pdf
PAS_Team195 views

February 2017- Tactical Packaging Challenges and Solutions for Fresh Seafood by Dr. Sand

  • 1. Louisiana Food Processors' Conference Tactical Packaging Challenges & Solutions for Seafood Dr Claire Sand February, 2017 Tactical Packaging Challenges & Solutions for Seafood 1Dr Claire Sand Winter 2017
  • 2. Packaging Challenges MANUFACTURER • Reduce contamination during product fill • Assess initial microbial load • Reduce initial microbial load • Enable HACCP, etc • Address chilled worker conditions DISTRIBUTOR/ RETAILER • Enable stock rotation • Time &Temp monitoring system • Oxygen level monitoring system • Control temperature • Reduce microbial load at POS CONSUMER • Refrigerate to Freezer • Heat/Cook in Package • Enable safe package reuse • Reduce consumer contamin from repeat use • Expand time for safe product use • Enable freezer storage Tactical Packaging Challenges & Solutions for Seafood 2Dr Claire Sand Winter 2017
  • 3. Challenges Isolated Into 4 Key Areas Maintain Texture, Flavor, Color, and Nutrients Ensure Low Microbial Growth Add Value to Consumers Add Value to Retailers Tactical Packaging Challenges & Solutions for Seafood 3Dr Claire Sand Winter 2017
  • 4. Available Packaging Solutions MANUFACTURER • Decrease filling time by reducing number of packaging components • Enable more rapid filling • Rapid product sealing • Use antimicrobial packaging RETAILER/ CONSUMER • Edible water vapor barrier • Enable package sterilization • Serving size separators within package • Enhanced product interface • Refine freezer storage options Tactical Packaging Challenges & Solutions for Seafood 4Dr Claire Sand Winter 2017
  • 5. Packaging solutions isolated into 4 key areas Antimicrobial packaging Communicate safety-intelligent packaging Edible packaging Value Chain needed to meet goals Tactical Packaging Challenges & Solutions for Seafood 5Dr Claire Sand Winter 2017
  • 6. Antimicrobial Packaging Tactical Packaging Challenges & Solutions for Seafood 6Dr Claire Sand Winter 2017
  • 7. Increasing Need for Antimicrobial Packaging Market need for Antimicrobial is increasing due to increase in: 1. Resistance of microbes to standard processing technologies 2. Food safety outbreaks • Foodborne disease reaches 30% of the population • Vibrio increased 115% since 2006 3. Need for controlled temperature conditions to inhibit microbial growth 4. Global food distribution in various stages of processing 5. Increase in consumer interest in fresh and multicomponent prepared meals 6. Inability of MAP/CAP technology to accommodate lack of controls in distribution, processing, product 7. Growing urban population in need of food they can not produce 8. High potential for cross contamination • Processing facilities often manufacturer more than one product • Distribution systems between products are often linked Tactical Packaging Challenges & Solutions for Seafood 7Dr Claire Sand Winter 2017
  • 8. 3 ways to convey Antimicrobial activity from the package within a structure as a coating through headspace Tactical Packaging Challenges & Solutions for Seafood 8Dr Claire Sand Winter 2017
  • 9. 3 Ways to Convey Antimicrobial Activity From the Package • For coatings and degradable polymers that contain Antimicrobials, all the Antimicrobial activity is imparted into food • For Antimicrobials within polymers and in indirect contact with the food, the final amount of Antimicrobials within the food is a function of the ratio of Spolymer to Sfood Tactical Packaging Challenges & Solutions for Seafood 9Dr Claire Sand Winter 2017
  • 10. Antimicrobials ORGANIC ACIDS • Benzoic acid and benzoates • Sorbic acid and sorbates • Acetic acid • Propionic acids and propionates • Lysozyme SOME OTHERS • Chlorine dioxide • Triclosan • Silver zeolite, nitrate • Bacteriophages • Maillard reaction end products BACTERIOCINS • Nisin • Pediocin POLYMERS • Chitosan NATURAL EXTRACTS • Cinnamaldehyde • Eugenol • Allyl isothiocyanate • Green tea extract • Various extracts Tactical Packaging Challenges & Solutions for Seafood 10Dr Claire Sand Winter 2017
  • 11. Antimicrobial Options Regulatory • FDA • Most are GRAS • EU • Defined amounts allowed Tactical Packaging Challenges & Solutions for Seafood 11Dr Claire Sand Winter 2017
  • 12. Antimicrobial Packaging Bases • Base materials: cellulose and SPI, zein, WPI, LDPE, Cellophane, paper, chitosan • Format: coating/flexible; encapsulated within structures; coated on substrates • Constraints: seal area, migration rates are product dependent Tactical Packaging Challenges & Solutions for Seafood 12Dr Claire Sand Winter 2017
  • 13. Nisin • Nisin in conjunction with: • Lysozyme resulted in a reduction of E coli • EDTA resulted in a reduction of Listeria and E Coli • Grapeseed/Green tea extract resulted in a reduction of Listeria • Chilled lobster (listeria), salmon (listeria) Tactical Packaging Challenges & Solutions for Seafood 13Dr Claire Sand Winter 2017
  • 14. Nisin - Regulatory • EU • E234 (EEC 1983); EU commission number 215-807-5 • Restrictions to cheese, eggs, puddings • FDA GRAS status (1988) • China • GB2760-86 (1990) • Canned food, plant protein, dairy, meat, prepared meat, cooked meat beverages, condiments, cereals products, convenience rice products, cooked seafood • Global • Harmonized System (HS) code 29419090 • Only bacteriocin approved by the World Health Organization (WHO, 1969) Tactical Packaging Challenges & Solutions for Seafood 14Dr Claire Sand Winter 2017
  • 15. Pediocin • Shellfish • Food safety: Listeria focused spectrum • Food quality: S aureus and B cereus • Lack of approval by EU and WHO/FAO limits research Tactical Packaging Challenges & Solutions for Seafood 15Dr Claire Sand Winter 2017
  • 16. Chitosan • 3 log cycles decay are typical • Chitosan Discrepancies in reported Antimicrobial activity are due to: • Variability (in molecular weight and degree of polymerization) associated with naturally derived products • Reduces the motility of the chitosan and their interaction with microbes due to required cross-linking and/or heat to form • Abundance of research on combinations of chitosan and other antimicrobials • Cinnamaldehyde (Enterobacteriaceae, L Sakei) • Oregano (Listeria, E Coli) • Silver ions (Listeria, E Coli) • Nisin (E Coli, S, aureus, B cereus) • Chitosan/vermiculite nanocomposites • FDA approved Tactical Packaging Challenges & Solutions for Seafood 16Dr Claire Sand Winter 2017
  • 17. Lysozyme • Tuna, sushi • Regulatory • Need for combining with EDTA or lactoferrin to inhibit E coli increases regulatory issues and cost • Lysozyme • FDA GRAS • EU number 1105 • Egg white derivation is potential allergen • EDTA • FDA GRAS • EU number 385 • unprocessed shellfish, processed fish and shellfish Tactical Packaging Challenges & Solutions for Seafood 17Dr Claire Sand Winter 2017
  • 18. • Governed by CFR 21 and updated in the Federal Register • How much of an Antimicrobials can be used is determined by the: • Acceptable Daily Intake (ADI) of the Antimicrobials • Estimated Daily Intake (EDI) if Antimicrobials • Kinetics of direct and indirect contact • Often maximum adsorption of Antimicrobials is assumed to allow for temperature abuse and to account for uncontrollable factors • If no data for a substance is present, research to determine the ADI must be conducted • So, most Antimicrobials research and development is done with approved substances Kinetics: Acceptable Limits of Antimicrobial Use Tactical Packaging Challenges & Solutions for Seafood 18Dr Claire Sand Winter 2017
  • 19. Factors Effecting Efficacy of Antimicrobials 1. FOOD PROCESSING CONDITIONS • Food pH, and stability after pH changes • Inactivation by food enzymes • Interaction with food additives/ingredients 2. FOOD SHELF LIFE FACTORS • Food storage temperature • Limited stability during food shelf life 3. MICROBIAL FACTORS • Microbial load • Microbial diversity and the target bacteria • Microbial interactions in the food system • Physiological stage (growing, resting, starving or viable) 4. BARRIERS • Protection by physico- chemical barriers (microcolonies, biofilms, slime) • Barriers enrobing Antimicrobials 5. DEVELOPMENT OF RESISTANCE/ADAPTATION • Predicted to be an issue of concern Tactical Packaging Challenges & Solutions for Seafood 19Dr Claire Sand Winter 2017
  • 20. Antimicrobial Packaging Recommendations -1 • Focus efforts on use of Antimicrobial coatings or within a degrading film to: • Optimize required amount of Antimicrobial • Blend antimicrobials • Reuterin-Bacteriostatic activity against L monocytogenes, S aureus, E coli in combination with nisin and lactoperoxidase • HPP with nisin with lysozyme, lactoferricin, and a synthetic lysozyme-derived peptide increases efficacy • Unique bacteriocins can be generated by either mutating bacteriocin-encoding genes or by fusing genes from different bacterial species • Mutating of ring A within nisin results in enhanced Antimicrobial activity Tactical Packaging Challenges & Solutions for Seafood 20Dr Claire Sand Winter 2017
  • 21. Antimicrobial Packaging Recommendations -1 • Nisin coated vs incorporated to the polymer matrix 0 1 2 3 4 5 6 7 0 2 4 6 8 10 12 Days of storage logcfu/16cm2 MC NI NC (Mangalassary & Cooksey, unpublished data) Tactical Packaging Challenges & Solutions for Seafood 21Dr Claire Sand Winter 2017
  • 22. Antimicrobial Packaging Recommendations-2 • Ensure consistent amount of Antimicrobial • Avoid reliance of multifaceted kinetics that prevent predictions • Nisin from 2-layer films (EC/HPMC) desorbed in 0 5 h • Nisin from 2-layer films (EC/HPMC/EC) desorbed in 20 h • Controlled release of the Antimicrobial is necessary to extend the shelf life • Done with nanotechnology • Rapid release causes fast antimicrobial “consumption” in a short period of time • Slow release may enable spoilage reactions on the food surface Tactical Packaging Challenges & Solutions for Seafood 22Dr Claire Sand Winter 2017
  • 23. Antimicrobial Packaging Recommendations-2 • Natamycin migration from polyvinyldichloride lacquer coating (Hanusova et al , 2010) (Hanusova et al , 2010) Tactical Packaging Challenges & Solutions for Seafood 23Dr Claire Sand Winter 2017
  • 24. Antimicrobial Packaging Recommendations-2 Use nanocomposite films • Antibacterial activity of gelatin based nanocomposite film against E coli (b) and L monocytogenes (c) (Kanmani & Rhim, 2014) Tactical Packaging Challenges & Solutions for Seafood 24Dr Claire Sand Winter 2017
  • 25. Antimicrobial Food Safety Microbes Food Quality Microbes Categories Tested Packaging Materials Tested FDA EU FAO/WHO Manufacturers Economic Social Issues Technology Innovation Recommendation Nisin Listeria (with Lysozyme); E. coli (with EDTA); Salmonella Not assessed Meat, cheese, seafood, perishable processed food Cellulose and SPI, zein, WPI, LDPE, cellophane, paper, chitosan GRAS E234; Restrictions to cheese, eggs, puddings Approved Numerous Costs are not standard and are based on desired result; concern with resistance promotoes use of other bacteriocins in tandem Increased resistance possible; considered natural Abundance of studies due to nisin’s commercial availability Use bacteriociins synergistically; bioengineering for increased efficacy; refine coating distribution Pursue Pediocin Listeria S. aureus and B. cereus Processed meat (ham, bologna, smoked fish) WPI coated PP, Cellulose GRAS Not approved Minimal Concern with resistance promotoes use of other bacteriocins in tandem Increased resistance possible; considered natural Limited studies Use bacteriociins synergistically; bioengineering for increased efficacy; refine coating distribution Lacticin Clostridia and Listeria S. aureus, Bacillus, Lactococcus, Lactobacillus Cottage cheese, cheese, milk, orange juice, egg, water, ham, turkey breast, smoked salmon Zein, WPI, Paper board with AP; PE, Pectin/PLA composite Cellophane GRAS Not approved Approved by 50+ countries Laboratories Concern with resistance promotoes use of other bacteriocins in tandem Increased resistance possible; considered natural Limited understanding beyond use as additive Use bacteriociins synergistically; bioengineering for increased efficacy; refine coating distribution Pursue Chitosan E. coli S. Aureus, P. fragi, B. subtilis Seafood PVA, PE, carrier of other antimicrobials GRAS Not approved Multiple Innovations and use in water quality and fuel cells may lower prices or increase demand to increase prices Non-toxic, biodegradable, and biocompatible Abundance of research; variability of results due to natural origin Combining with other antimicrobials to increase spectrum; identify optimum molecular weight and polymerization Lysozyme Listeria; E.coli (with lactoferrin or EDTA) S. Aureus, P. fragi, B. subtilis, L. plastarum Tuna; sushi, raw and processed meat Cellulose, paper, zein, SPI, PVOH, surface immobilization GRAS E1105; approved for cheese and beer Numerous chemical companies Need to combine with lactorferrin or EDTA to inhibit E.coli Considered natural Abundance of research; variability of results due to natural origin To attain both Listeria and E. coli inactivity, determine optimum EDTA or lactoferrin concentration Pursue Lactoperoxidase Listeria; E. coli Yeasts, Molds Salmon and roasted turkey, milk, cheese, vegetables •WPI, alginate GRAS No approved Recommen ded when adequate cooling unavailable in dairy Numerous chemical companies Whey derivation lowers cost Advocacy by FAO has increased awareness Efficacy a function of LPS, thiocyanate, and H2O2 Activation by H2O2 Pursue Plant Extracts E. coli (Oregano); Listeria (Neem) S. aureus (Grapefruit seed, green teat) SPI, WPI, chitosan, casein GRAS Approved Approved Numerous Costly due to extraction Taste preferences inhibit use; no labeling issues Not applied beyond laboratory stages Natural/organic platform; improving efficacy Pursue as natural/organic platform Metal ions E.coli , Listeria (Titanium), Ziinc, Silver, Copper); Salmonella (Zinc and nisin) S. aureus Meat, sliced fruit, eggs, orange juice Glass, metal, polymers, chitosan, zein, cellulose Defined amounts Defined amounts Defined amounts Numerous Silver most costly Consumer familiarity; Environmental and increased resistance; Limit migration into food is paramount Nanoparticles most effectives due to shigh surface area Medical research applicable to food packaging Surface Treatments E. coli Antifungal Meat, produce Paperboard, polymers by-products would need approval by-products would need approval by- products would need approval Internal Variable resultant additives require acceptance Skill set within converters Adapt processes from medical packaging; plasma activation; GRAS by-products Pursue to expand core competency Acids, Salts, Anhydrides Listeria and E.coli (Sorbic Acid); Listeria (Lauric acid and EDTA) Yeasts, Molds Meat, produce Coatings on various substrates Most are GRAS Defined amounts allowed Defined amounts allowed Numerous Variable Consumer familiarity Processes of inactivation are well known Refined efficacy Pursue Chlorine Dioxide Listeria, Salmonella Not Evaluated Produce Known permeability to ClO2 Considered a treatment E926 under consideration Numerous Systems in place lowers cost Color issues; Connected to household disinfectant Technology well known Explore ability to recharge system Tactical Packaging Challenges & Solutions for Seafood 25Dr Claire Sand Winter 2017
  • 26. Intelligent packaging Tactical Packaging Challenges & Solutions for Seafood 26Dr Claire Sand Winter 2017
  • 27. Difference Between Active and Intelligent Packaging Tactical Packaging Challenges & Solutions for Seafood 27Dr Claire Sand Winter 2017
  • 28. Intelligent Packaging • Focus on: • TTI • Degradation sensors • No-Fraud assurance packaging • Responsive packaging Tactical Packaging Challenges & Solutions for Seafood 28Dr Claire Sand Winter 2017
  • 29. TTIs TTIs are a refined proven technology • Remain relevant since temperature governs reaction rates and controls microbial growth Tactical Packaging Challenges & Solutions for Seafood 29Dr Claire Sand Winter 2017
  • 30. 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 Tactical Packaging Challenges & Solutions for Seafood 30Dr Claire Sand Winter 2017
  • 31. Degradation Sensors Degradation sensors are advancing rapidly • Direct connection to food deterioration • More sophisticated sensors that convert biochemical signals to electrical responses that show remaining shelf life from manufacturer to consumer Tactical Packaging Challenges & Solutions for Seafood 31Dr Claire Sand Winter 2017
  • 32. Degradation Sensors- Mechanisms • High surface to volume ratio of nanofibrous membranes and electrospun sensors • Based on surface enhanced Raman spectroscopy (SERS) • Measures total volatile basic nitrogen (TVBN) • Monitors cysteine loss via hydrogen sulfide • Color change indicator that activates as microbial growth increases • Advances in wireless nanosensor networks (WNSNs) • Graphene printing and conductive polymers • enables wireless communication between nanosystems • Incorporate antibodies (for detection) within polymer films Tactical Packaging Challenges & Solutions for Seafood 32Dr Claire Sand Winter 2017
  • 33. Responsive Sensors • Responsive sensors that detect then act to reduce deteriorative reactions • Through the release of CO2, antioxidants or pH change agents • Tremendous amount of IP in this area Tactical Packaging Challenges & Solutions for Seafood 33Dr Claire Sand Winter 2017
  • 34. Authenticity Sensors-Overt and Covert Overt authenticity is refined and solutions exist and line is blended between covert and overt • Overt acts as deterrent and prevention Older solutions • Fiber tear • TE bands Current solutions • Timestrip and Novas - time elapsed since opening • RFID and NFC • Alien Technology, CAENRFID, Convergence Systems • authentiQ, Sicpa, and VerifyMe Tactical Packaging Challenges & Solutions for Seafood 34Dr Claire Sand Winter 2017
  • 35. Authenticity Sensors-Overt and Covert Overt authenticity is refined and solutions exist and line is blended between covert and overt • Covert acts a detection • Current solutions • FluxSecure - glass coated metal thread embedded in packaging • TruTag, Flint Group, Spectra Systems - silicon dioxide based tags • SigNature - printing plant based DNA as barcodes, watermarks, microdots • Genome Trakr - DNA based verification methods • Alpvision - fingerprint within molded caps and bottles • Unisecure - imperfection tracking with a 5-megapixel smart phone Tactical Packaging Challenges & Solutions for Seafood 35Dr Claire Sand Winter 2017
  • 36. Authenticity Sensors Tactical Packaging Challenges & Solutions for Seafood 36Dr Claire Sand Winter 2017
  • 37. Authenticity Sensors Intelligent packaging expands brand image potential Current solutions • Thermochromatic inks change color and reveal images when the product is at the proper temperature to eat or drink • NFC OpenSense package sensor is tapped with a smartphone • Polymark fluorescence based detection for sorting food- contact PET Tactical Packaging Challenges & Solutions for Seafood 37Dr Claire Sand Winter 2017
  • 38. Intelligent Packaging Recommendations • TTI continue to be the standard • For optimum safety, focus on degradation sensors in 1-3 years • Assess branding and authenticity link to balance costs • For nutritional waste reduction and safety, focus on responsive sensors in 3-5 years Tactical Packaging Challenges & Solutions for Seafood 38Dr Claire Sand Winter 2017
  • 39. Edible Packaging Tactical Packaging Challenges & Solutions for Seafood 39Dr Claire Sand Winter 2017
  • 40. Edible Packaging • Focus on • Reduce and not replace synthetic packaging • Freezer burn • Decreasing water loss in fresh seafood • Enhancing product offerings • Cook in bag • Shaped products • Meal kits to align with what retailers are doing Tactical Packaging Challenges & Solutions for Seafood 40Dr Claire Sand Winter 2017
  • 41. The Need for Water Management • Freezer burn • Interfacial water freezes and thaws and ice crystals grow crushing cells • Increased degradation within cells before they burst • Texture loss • Water loss • Loss from product • Loss from package is ($$$) loss Tactical Packaging Challenges & Solutions for Seafood 41Dr Claire Sand Winter 2017
  • 42. Edible Packaging as a Water Vapor Barrier • Alternative to vacuum package • Edible barriers are a robust solution in consumer freezers • Many options and can be linked to antimicrobial barriers Tactical Packaging Challenges & Solutions for Seafood 42Dr Claire Sand Winter 2017
  • 43. Edible Packaging as a Water Vapor Barrier • Realistic assessment • Lipids-wax, fatty acids, glycerides • In a base-proteins, starches, or celluloses derivative • Confused research seafood Tactical Packaging Challenges & Solutions for Seafood 43Dr Claire Sand Winter 2017
  • 44. Edible Packaging to Enhance Product Offerings - Cook in a Bag Enable venting since product is better protected 1. Perforations • (horizontal or in a “patch”) that are coated/laminated; but, to allow air/steam to escape through holes 2 Laser scored • top layer that is coated/laminated; but, to allow air/steam to escape through laser cuts that expand when heated • steam generated from within the package bursts through the scoring and automatically ventilates the package 3 Channels that vent air/steam through fin seal area • Consumer slit bag to vent before microwaving 4 Tray in colander Tactical Packaging Challenges & Solutions for Seafood 44Dr Claire Sand Winter 2017
  • 45. Edible Packaging to Enhance Product Offerings - Cook in a Bag Enable venting since product is better protected 1. Perforations • (horizontal or in a “patch”) that are coated/laminated; but, to allow air/steam to escape through holes 2 Laser scored • top layer that is coated/laminated; but, to allow air/steam to escape through laser cuts that expand when heated • steam generated from within the package bursts through the scoring and automatically ventilates the package 3 Channels that vent air/steam through fin seal area • Consumer slit bag to vent before microwaving 4 Tray in colander Tactical Packaging Challenges & Solutions for Seafood 45Dr Claire Sand Winter 2017
  • 46. Edible Packaging to Enhance Product Offerings - Cook in a Bag Enable venting since product is better protected 1. Perforations • (horizontal or in a “patch”) that are coated/laminated; but, to allow air/steam to escape through holes 2 Laser scored • top layer that is coated/laminated; but, to allow air/steam to escape through laser cuts that expand when heated • steam generated from within the package bursts through the scoring and automatically ventilates the package 3 Channels that vent air/steam through fin seal area • Consumer slit bag to vent before microwaving 4 Tray in colander Tactical Packaging Challenges & Solutions for Seafood 46Dr Claire Sand Winter 2017
  • 47. Enable venting since product is better protected 1. Perforations • (horizontal or in a “patch”) that are coated/laminated; but, to allow air/steam to escape through holes 2. Laser scored • top layer that is coated/laminated; but, to allow air/steam to escape through laser cuts that expand when heated • steam generated from within the package bursts through the scoring and automatically ventilates the package 3 Channels that vent air/steam through fin seal area • Consumer slit bag to vent before microwaving 4 Tray in colander Edible Packaging to Enhance Product Offerings - Cook in a Bag Tactical Packaging Challenges & Solutions for Seafood 47Dr Claire Sand Winter 2017
  • 48. Edible Packaging to Enhance Product Offerings - Shapes • Upscale frozen/fresh Surimi seafood • Impart texture • Lower fat content by reducing oil uptake • Bite size • Decrease product waste Tactical Packaging Challenges & Solutions for Seafood 48Dr Claire Sand Winter 2017
  • 49. Edible Packaging to Enhance Product Offerings – Meal Kits • Keep water within separate foods with reduced synthetic packaging Tactical Packaging Challenges & Solutions for Seafood 49Dr Claire Sand Winter 2017
  • 50. Edible Packaging to Enhance Product Offerings – Meal Kits • Reduce retailer labor and provide improved food safety Tactical Packaging Challenges & Solutions for Seafood 50Dr Claire Sand Winter 2017
  • 51. Edible Moisture Barriers Recommendations-1 • Assess viability Tactical Packaging Challenges & Solutions for Seafood 51Dr Claire Sand Winter 2017
  • 52. Edible Barriers Recommendations-2 • Water vapor barriers • Apply research and test based on direction of prior work • Develop proprietary solutions Tactical Packaging Challenges & Solutions for Seafood 52Dr Claire Sand Winter 2017
  • 53. Value Chain is Needed to Meet Goals Tactical Packaging Challenges & Solutions for Seafood 53Dr Claire Sand Winter 2017
  • 54. Value Chain Actions • Ensure Agility • Build Trust • Incent • Develop with partners Tactical Packaging Challenges & Solutions for Seafood 54Dr Claire Sand Winter 2017
  • 55. Ensure Agility • Ensure agility in meeting need for package change • Because food industry processes are not aligned to implement packaging solutions, agility to work a different way is needed • Realign cost:benefit within value chain members • Development time and costs shared within value chain • Develop solutions jointly vs “serving up” solutions • Employ startup (mentality/physically) without internal/external barriers • Gain tacit knowledge • Identify core advisory team experts to guide team Tactical Packaging Challenges & Solutions for Seafood 55Dr Claire Sand Winter 2017
  • 56. Build Trust Build Trust to increase shelf life: • Trust to enable shifting the role to a packaging responsibility is needed • Need to build trust that ___ can provide extra measure of food safety, or key attribute • Process transparency • Align goal with food safety HACCP, FSMA, GFSI, etc processes • Incorporate transparency to build tacit knowledge Tactical Packaging Challenges & Solutions for Seafood 56Dr Claire Sand Winter 2017
  • 57. Perform Stress Test • To assess partner response • To align to improve functionality • Increased microbial load, product abused, seasonal variation in value chain • Explore viability of safety guarantee • Need to be involved with integration into HACCP, FSMA, GFSI, etc process and required post pack conditions Tactical Packaging Challenges & Solutions for Seafood 57Dr Claire Sand Winter 2017
  • 58. Incorporate Incentives • Since food safety and reducing waste is normally the role of the food processor, incentives to enable shifting the role to packaging is needed • Need to provide incentives to work as a partner in food safety and waste reduction • Assess motivation for CPG to work on ___ • Timing • Reduce costs • Chance to truly innovate • Design reward system based on conversion process • Connect with retailer on needs/signage • Align rewards to conversion process • Design reward system based ___ process efficacy • Storage of ___ packaging material • Packing of product with packaging material Tactical Packaging Challenges & Solutions for Seafood 58Dr Claire Sand Winter 2017
  • 59. Develop Core Competency with Partners • Develop core competency with partners in the value chain • Need to stretch value chain to incorporate more members • Researchers in ____ arena jointly funded-consortiums, foundations, universities • Assess distribution controls • Explore impact on retail if shelf life extended • Make consumer connections • Assess sustainability in holistic manner (reuse, regeneration, recycling, reduce) • Nutritional waste • Package waste Tactical Packaging Challenges & Solutions for Seafood 59Dr Claire Sand Winter 2017
  • 60. Questions? Dr Claire Sand CEO, Packaging Technology & Research, LLC Adjunct Professor, Michigan State University Food science and packaging expertise: • Coaching • Consulting • Technology • Strategy www.PackagingTechnologyandResearch com Tactical Packaging Challenges & Solutions for Seafood 60Dr Claire Sand Winter 2017