The document summarizes recent trends in food packaging, including antimicrobial packaging to prevent microbial spoilage, nanosensors to monitor conditions inside packages, silk fibroin coatings to preserve perishables, green/bioplastics made from renewable resources, CPET trays for grab-and-go meals, self-chilling cans, self-heating meals for the military, beeswax wraps as a reusable alternative to plastic wrap, paper bottles still requiring a plastic liner, and edible seaweed-based packaging as an alternative to single-use plastics.

1. SUPERVISOR -
VYOMA AGARWAL
PRESENTED BY -
SHOURYA KHANDELWAL
ICG/ 2020/27110
M.Sc. (HSC)
TOPIC - LATEST TRENDS IN FOOD PACKAGING

2. CONTENTS
❏ INTRODUCTION TO FOOD PACKAGING
❏ CHARACTERISTICS OF PACKAGING
MATERIAL
❏ LATEST TRENDS IN FOOD PACKAGING
❏ REFERENCES

3. INTRODUCTION
Food Packaging is the
preservation of food
from tampering or
contamination from
physical, chemical and
biological sources.
(Azredo et al., 2018)
Generally used
packaging materials -
metal, paper, plastic,
glass, etc.
FOOD
PACKAGING
PROTECTION
INFORMATION
CONVENIENCE
PRESENTATION

4. CHARACTERSTICS OF PACKAGING MATERIAL
The material used for packaging must have the following
characterstics -
❏ Capable of protecting the food item from environmental
conditions.
❏ Must be non - toxic.
❏ Must not impart odor/taste to the product.
❏ Should not be reactive with the product.
❏ Must be FDA approved.

5. MATERIAL PROS CONS
1 GLASS ● Moisture and heat resistant
● Non-reactive
● Transparent (lets consumers
see products)
● Reusable/recyclable
● Brittle and breakable
● Not easy to carry
● Heavy and bulky to transport
2 ALUMINIUM ● Resistant to moisture, heat,
gases, and corrosion
● Lightweight
● Recyclable
● Unable to be welded
● Less strength
● Limited shape
● Expensive
3 TINPLATE ● Water and heat resistant
● Durable
● Recyclable and easy to seperate
from plastics
● Cheaper alternative to aluminium
● Reacts with foods
● Requiring a can opener
● Heavier than aluminium
4 PAPER ● Lightweight
● Good strength
● Low cost
● Made from renewable sources
● Prone to moisture and humidity
● Poor barrier to light
● Tears or damages easily

6. LATEST TRENDS IN FOOD PACKAGING
ANTIMICROBIAL PACKAGING
❏ Microbial spoilt food can cause food borne
infections and is the major concern for food
industries. This has led to develop packages
with antimicrobial properties. (Azeredo et al.,
2018)
❏ Antimicrobial packaging films prevents surface
growth of pathogenic and spoilage
microorganisms in food, thereby maintaining food
quality and food safety (Damania et al.,2016)
❏ Natural antimicrobials - extract of spices,
essential oils, enzymes, bacteriocins
❏ Chemical antimicrobials - benzoic acids, acetic
ANTIMICROBIAL COATING ON PACKAGING
MATERIALS
ANTIMICROBIAL EDIBLE COATING ON FOOD
ADDITION OF SACHETS/PADS CONTAINING
VOLATILE MICROBIAL AGENTS

7. NANOSENSORS
❏ Incorporated to monitor and report the
condition of the food item.
❏ They respond to environmental changes inside
the package (temperature, humidity, level of
oxygen exposure ).
❏ They can detect certain chemical compounds,
pathogens and toxins in food.
❏ For example - Nanoparticles of titanium dioxide
are added to increase heat resistance, to protect
food from microbes and from UV light.
❏ They can also make food materials more or less
permeable. (Caon et al., 2017)
❏ Changes color in presence/absence of oxygen.

8. Silk fibroin thin films for perishables
❏ Silk fibroin is a protein that has
been used in adhesive, edible food
sensors.
❏ Reduces dehydration and gas
diffusivity.
❏ Its coating on the food surface
also lowers oxygen permeability
and CO2 production.
❏ Used for perishable foods such
as apples, tomatoes, bananas, and
strawberries to be well preserved.
( Adainoo, 2018)

9. GREEN PLASTICS / BIOPLASTICS
● Green plastics or bioplastics are biodegradable plastics
usually made from plants – a renewable resource.
● These plastics are biopolymers of long-chain
compounds made up of long-chain molecule
subunits.The known biopolymers include starch,
proteins and peptides, DNA, and RNA
● The manufacture and disposal of green plastics involve
environment-friendly processes. To produce green
plastics, plant starch and soy protein are used as an
alternative to petroleum-based products. Most cereal
crops and tubers contain plenty of starch, which is
converted into the plastic with the help of
microorganisms. (Saltmarsh 2020)
● Green plastics were produced from corn, wheat, and
soybean in the form of cellulose, starch, collagen,
casein, soy protein, and polyesters

10. COMMON
SOURCES
STARCH
Green plants such as potatoes, corn, wheat, and
rice are the raw materials for the production of
biopolymers. Starch as the main component in
them, it is potentially the most acceptable
biodegradable polymer material due to its low
cost, availability, and because it is produced
from renewable source. (Bastioli , 2005)
CHITIN AND CHITOSAN
They are applied to produce various biodegradable
films for packaging. They have good antimicrobial
properties to a variety of fungi, yeasts and bacteria
found in food and thus enable good use as
materials that produce biodegradable packaging
for food packaging, in particular, are important for
prolonging the shelf-life of foods.
PLANT PROTIENS
The two most common vegetable proteins
used in the production of biodegradable
packaging are chickpeas and isolated soy
protien (Han et al. 2018).
CELLULOSE AND DERATIVES
The most prevalent category that is used in food
packaging is cellulose-based paper. There
appears also regenerated cellulose film
(cellophane paper) and cellulose acetate.
Hemicellulose, the second most abundant plant
polymer in the world, is in its infancy as
biomaterial research for food packaging.

11. ADVANTAGES OF
GREEN PLASTIC
● Less production energy than conventional
plastics
● Non-toxic
● Sustainable and Degradable
● Reduced greenhouse gas emission
● Safe for medicinal use
● Starch-based bioplastics degrade 10-15 times
faster than conventional plastics.

12. CPET Trays
● Crystalline Polyethylene Terephthalate,
abbreviated as CPET, is an alternative to
aluminium trays.
● They have been designed for convenient
Grab – Heat – Eat situation. Meals can be
kept frozen and heated when ready.
● The temperature range of these trays is
-40°C to +220°C which allows for the
product to be stored in a deep freeze and
placed directly into a hot oven or
microwave for cooking.
● CPET also forms a highly effective barrier
against oxygen, water, carbon dioxide and
nitrogen. (Vieira 2016).

13. FEATURES OF CPET TRAYS
● Attractive, glossy appearance
● Freezable down to -40 degrees
● Heat resistant
● Can be sealed with a welded or peelable film.
● Aroma tight seals.
● Multi-Compartments.
● Unique design and a variety of colours to help your product stand
out on an ever-busy shelf.
● Suitable for use in microwaves, conventional ovens,
pasteurisation and sterilisation.
● Easy to separate and stack.
● Stability and durability.
● High food safety with excellent barrier properties and a leak proof
seal.
● Sustainable solution that benefits the environment with lower
carbon emissions used in manufacture of the tray.
● Recyclable.

14. APPLICATIONS
● Widely used in Airline catering.
● CPET trays are a perfect solution for
Foodservice.
● Meals on Wheels services
● Hospital Meal Service as they provide
an easy solution for the elderly or
unwell consumer
● Also used in bakery products such as
desserts, cakes or pastry.
● Highly beneficial for central kitchens
that prepare individual or bulk meals
for multiple sites.

15. ECO FRIENDLY PACKAGING USING BANANA LEAF
● Banana leaves are large and is a simple
resource that does not involve too much effort
to extract from banana tree.
● In India and other Asian countries food is
often served on clean banana leaves. This
not only saves money, it is easily decompose
in earth.
● It is said that eating in banana leaves adds a
great flavor to food.
● An enzyme present in banana leaves helps in
digestion. ( Dilucia et al. 2020)
● Banana leaves are also large, expanded in
shape, waterproof and easy material for
packaging of foods as it wraps well on any
food.
● Use of banana leaves as an alternative to
plastic is one of the solutions to move away
from plastic!

16. Flavour
Banana leaves have a strong and
unique flavour. Packing hot food
in the banana leaf helps melt the
waxy coating of the banana leaf
releasing the unique fragrance
and flavour into our food giving
us a whole different sensory
experience.
Antioxidants Enviornment Friendly
Using banana leaf to pack
food can help decrease the
use of plastic and
styrofoam packaging. The
use of natural instead of
plastic is not only
beneficial for the earth but
also for one’s health.
Polyphenols, a plant-based
compound found in banana leaves is
known for its antioxidant properties.
Consuming the banana leaf itself is
not possible as it is difficult to digest,
but packaging food in banana leaves
lets food absorb the polyphenols
that aids in our meal being healthy
and full of disease-fighting
antioxidants.
(Casey , 2015)
ADVANTAGES OF BANANA LEAF

18. SELF CHILLING CANS
(Implemented by The Joseph Company of the United States)
● ChillCan, a completely legal self-chilling can
that reduces a drink's temperature by 30ºF
in three minutes.
● These cans are capable of cooling
themselves using a liquid CO2 system
activated by the user. The consumer simply
needs to invert the package and twist the
base of the can. After waiting for about 75 to
90 seconds, the content can get up to 30
degrees colder, in a package that is also
100% recyclable (Marsh, Bugusu 2007)
● Self-chilling cans eliminate the need to wait for
your drink to get cold, whether it is via
refrigerator, freezer, or ice cubes.

19. The ChillCan contains a cylindrical chamber of high-pressure CO2 gas,
which ends in a valve that extends through the base of the can and is
capped by a button. When the user pushes the button, the valve opens
and the CO2 rushes out of the bottom of the can and into the air. As the
gas expands, it absorbs heat from the surrounding liquid, lowering the
temperature
Flavor: Citrus
Drink Volume: 10 ounces
Price: $4

20. SELF - HEATING FOOD (made by the US military)
● Self-heating meals are ready-to-eat meals
packaged with a flameless heater. The
heating system is quick and easy to use.
● Packets typically use an exothermic
chemical reaction.
● Useful for military operations, during natural
disasters, or whenever conventional
cooking is not available.
● Typical offerings include things like beef
stew, spaghetti and meatballs, chicken and
noodles, or chicken, beans and rice.
● Average shelf life for these meals is
approximately three to five years, and they
don’t need to be stored in a fridge or
freezer. (Christensen, 2020)

21. A basic Heater Meal comes with :
● A pouch of food
● A pouch for heating the food (loaded with one of those heating elements)
● A tiny bag of water to start the reaction.
You put the food bag into the heating pouch, mix in the water, then seal the whole rig back into the box. Wait 10-12 minutes
.

22. Foods are double packaged and surrounded by a
heating pouch or “bladder”. This pouch often
contains salt water and an aluminum wafer and
has a pull-string or pull tab. When the tab is
pulled, the aluminum hits the water causing
what is called an exothermic reaction. Within a
few minutes the water has heated to about 190
degrees F (87.78 degrees C). After
approximately fifteen minutes the food is ready
to eat and fully heated. Some of the meals
require you to place the food in a special heater
package, while others are in a self-contained
package that only requires you to pull a
tab.(Christensen, 2020)
HOW DOES IT WORK?

23. BEESWAX WRAP
● Beeswax wrap is a food preservation
cloth made by mixing beeswax, natural
resin, and jojoba oil, and then injecting
them into a hemp and organic cotton
cloth. (Chiellini, 2008)
● It is coated with beeswax, so it can
mould across the bowl or other
containers to form a sealed state,
thereby maintaining the freshness of the
food.( Zhang, Xiao, 2013).
● In addition, beeswax food wrap is
biodegradable and will not cause
environmental pollution. When it loses
its efficacy, we can compost it or use it
as an ordinary cloth for packaging and
decoration

25. How to use beeswax paper
Before using wax food wraps, you need
to apply natural temperature and
pressure by hand to soften the beeswax
package. Then wrap the beeswax film
on fruits and vegetables, or use it as a
lid to cover the container.
Soon, the reusable food wrap will form
a tightly sealed or fixed state. This helps
keep food fresh for a long time.
.
.
How to maintain and preserve
beeswax food paper
1.Use cold water when cleaning. 2. Keep
away from any heat source. 3. Do not use to
wrap hot food. 4. It is best not to store raw
meat. 5. If the beeswax paper seems to be
damaged and you need to refresh the
package, just place the grill at a low
temperature (about 50C), and then put the
beeswax paper underneath for about two
minutes to reset the wax. 6. When storing,
roll up the beeswax paper and put it in a
cotton bag or drawer.
How to clean beeswax
wrap
When the beeswax paper becomes
dirty, it should be rinsed with cold
water, and if necessary, use a mild
detergent or soap. Do not use hot
water for cleaning, high temperature
will melt the wax.
After cleaning, please air dry it, and
then hang or fold it into a compact
size for future use.

26. PAPER BOTTLES
Paper is frequently suggested as a substitute for plastic packaging. Several
companies are shifting to paper-based packaging to reduce the use of
plastics.
Companies like Carlsberg and Frugalpac have tested out paper
bottles. This new bottle could be a big development in food and
beverage makers' efforts to cut back on plastic and operate more
sustainably. (Hunsberger, 2018)
Paper bottles need a coating or plastic liner on the inside to provide moisture
barrier, and resistance to other environmental factors
But developing a paper bottle that can hold liquids and still be 100%
PET (Polyethylene terephthalate) -free hasn't been easy.
PET is still one of the most commonly used plastic resins in food and
beverage packaging. Having alcohol and beverage giants like Pepsi
and Diageo launch 100% plastic-free paper packaging on popular
brands could lead to more change

27. Coca-Cola has announced the creation of its first
prototype paper beverage bottle. the new bottle’s shell
is entirely paper, but it still relies on a recyclable plastic
liner and cap to contain the liquid. However, the
beverage manufacturer says that this is just the first
prototype towards achieving a plastic-free paper bottle
in the future.
Diageo, makers of Johnnie Walker, Smirnoff and
Guinness, announced that it has created the world's
first ever 100% plastic free paper-based spirits bottle,
made entirely from sustainably sourced wood. The
bottle will debut with Johnnie Walker, the world's
number one Scotch Whisky, in early 2021.

28. London-based startup Notpla has come up with an alternative to single-use plastic in food
and drink packaging.
Ooho is a flexible, 100 percent biodegradable container made from a type of seaweed that
grows up to three metres per day. It’s even edible, meaning no waste, no bins and no
recycling.
Ooho is an, edible sachet that can be used for drinks and condiments. It biodegrades in
under 6 weeks in a home compost or any natural environment.
It can be used for sauce sachets, liners for disposable takeaway food boxes, and films to
replace flexible plastic bags. The company develops both the materials and the machinery
to manufacture these items at scale. ( Saltmarsh, 2020)
NOTPLA TECHNOLOGY - Replacing
Plastic with seaweed

30. REFERENCES
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Action.
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10.1016/j.indcrop.2016.03.013
● Bastioli (2005): Starch-based technology, Handbook of Biodegradable Polymers,
Shawbury, UK, Rapa Technology Ltd., 257–286.
● Brody, Bugusu, Han, J. Sand, C., & McHugh, T. (2008). Scientific Status
Summary. Journal Of Food Science, 73(8), R107-R116. doi:
10.1111/j.1750-3841.2008.00933.x
● Bumbudsanpharoke (2015) Nano-food packaging: an overview of market,
migration research, and safety regulations. J Food Sci 80:R910–R923
● Casey Ng (2015) :Plant leaves in food preparation and packaging
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Nanomaterials for food packaging.
● Chiellini, (2008): Environmentally-compatible Food Packaging.

31. ● Davide Savenije (2013) : 6 futuristic food packaging technologies that could change
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Food Packaging Performance”.
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