Do you want to choose the right packaging for your new product?
Do you want to strengthen your existing product as part of your marketing strategy and consider the alternatives to your current packaging?
Creating or selecting a food package is partly art and partly science. Both are significant and go hand in hand. Besides, designers must evaluate the technology push, market pull and socioeconomics carefully for successful packaging design.
To average consumers, food packaging is simply the enclosure of a food product in a plastic pouch, a metal can, or a glass bottle. To scientists or engineers, food packaging is a rather technical subject – it is a coordinated system designed for the efficient delivery of high quality, safe food products throughout the supply chain and the shelf-life. However, for food entrepreneurs, food packaging is all the above and more. The packaging gives you innovative ways to reach your customers. It enables you to communicate with your consumers as a marketing tool. For more information, please contact Raphaelle at info@inewtrition.com
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
Tetra Pak is a Swedish-Swiss multinational food packaging and processing company with head offices in Lund, Sweden and Pully, Switzerland. The company offers packaging, filling machines and processing for dairy, beverages, cheese, ice cream and prepared food, including distribution tools like accumulators, cap applicators, conveyors, crate packers, film wrappers, line controllers and straw applicators.
How to choose the right packaging for your food product?inewtrition
The food packaging you choose isn’t just about what looks good on shelf. You also have to consider functional elements like how it will work to contain and protect your product in the short and long-term, how convenient and easy-to-open it is for the consumer, and if it effectively communicates the purpose and benefits of your product.
Creating the perfect packaging for your functional food or beverage product is all about finding the balance between the technical side and the artistic side. Oftentimes, brands spend too much time on one or the other, which more often than not, leads to poor management of time and resources, and a less than ideal package that doesn’t tick all the necessary boxes that consumers require.
The goal for any brand with its food packaging should be to create a well-designed package that contributes to a positive consumer experience.
Tetra Pak is a Swedish-Swiss multinational food packaging and processing company with head offices in Lund, Sweden and Pully, Switzerland. The company offers packaging, filling machines and processing for dairy, beverages, cheese, ice cream and prepared food, including distribution tools like accumulators, cap applicators, conveyors, crate packers, film wrappers, line controllers and straw applicators.
How to choose the right packaging for your food product?inewtrition
The food packaging you choose isn’t just about what looks good on shelf. You also have to consider functional elements like how it will work to contain and protect your product in the short and long-term, how convenient and easy-to-open it is for the consumer, and if it effectively communicates the purpose and benefits of your product.
Creating the perfect packaging for your functional food or beverage product is all about finding the balance between the technical side and the artistic side. Oftentimes, brands spend too much time on one or the other, which more often than not, leads to poor management of time and resources, and a less than ideal package that doesn’t tick all the necessary boxes that consumers require.
The goal for any brand with its food packaging should be to create a well-designed package that contributes to a positive consumer experience.
Dr. Taniguchi (in 1974) was the man behind the word “Nanotechnology” but Dr. Richard Phillips Feynman was the person who innovated the new technology. Food contamination due to harmful pathogenic microorganisms (like Escherichia coli, Hepatitis A, Shigella, Staphylococcus aureus, Noroviruses, etc.) causes deadly diseases- ranging from enterocolitis to cancer (WHO-2020). Globally, food borne diseases (FBD) affecting not only the economy but also human health badly. FBD cases is expected to rise from 100 mn in 2011 to 150-177 mn in 2030 (Wageningen Economic Research; WHO-2020) According to a report from the UN (2019), the world’s population is expected to reach 8.548 bn by 2030, 9.735 bn by 2050 , and10.874 bn by 2100 Food nanosensors facilitate in detecting the harmful pathogenic microorganisms by monitoring the quality of food, and help in controlling the spread of foodborne disease. Antibacterial activity of metal NPs (e.g., Ag, Au, Fe, Cu, Zn, Mg, Ti, Si, and their respective oxides) Biochemical synthesis of metal NPs and NPs embedded polymer attract researchers EUC in 2011 regulates the migration of NPs into food products (due to directly / indirectly contact of NPs) with regulation No. 10/2011. FDA and FSSAI are the regulating authorities in USA and India, respectively for the application of NPs in food. 1. Introduction:
Food-to-food fortification- Benefits and Constraintsinewtrition
the strategic approach to fight undernourishment and ensure food security
Food and health are garnering increasing attention especially since 2020. Customer awareness and education is playing a huge role on what is put on the shelves by the food industry and how it is processed. The need for clean labels, fresh ingredients and immunity-boosting products is escalating. Bridging provision of nutritious and clean foods is the key to strengthening food security. Here is where food fortification plays a huge role. Food fortification is the process of adding essential micronutrients (vitamins, minerals, trace elements) to food to make up for the nutrients that are absent or not present in significant amounts keeping in mind that the risk to one’s health is minimal. However, the focus is now shifting to one of the most clean food-based strategies that springs off but differs from conventional food fortification, known as food-to-food fortification (FtFF).
What is food-to-food fortification?
According to Kruger et al., food-to-food fortification is the addition of micronutrients-dense food(s) to a recipe (household level) or food formulation (food industry level) or the replacement of micronutrient- poor/antinutrient-rich ingredients, to substantially increase the amount of bioavailable micronutrients(s), with the aim of improving the micronutrient status of populations where the intake of bioavailable micronutrients is inadequate. In simpler words, taking an already micronutrient dense food and adding it to a staple food (vehicle) will provide a final product with highly bioavailable nutrient rich food. It is different from conventional fortification. In conventional fortification, the addition of a particular ingredient or a premix of micronutrients results in the increase in micronutrient content and bioavailability. However, in FtFF, the micronutrients are added via a food naturally rich in that micronutrient. There are certain substances in these fortifiers such as organic acids that act as natural enhancers in elevating the bioavailability of the micronutrient of interest. Food-to-food fortification offers benefits and constraints which need to be well understood before integrating it into any strategy. For any additional information and insights, please do not hesitate to reach out to Raphaelle using this email address info@inewtrition.com
Natural products: extract the best from nature! Nature has been men’s pharmacy for millennia. A myriad of chemical compounds is available in the form of traditional medicines, (standardized) supplements, cosmetics or as isolated compounds in different medicinal forms. They may improve inflammatory processes and mobility, improve metabolic diseases, help digestion, relieve respiratory problems or allergy, alleviate stress and depression, boost immunity, and restore skin properties among many other activities.
Health scares around ultra-processed foods are driving consumer interest in more natural and sustainable ingredients, and less heavily processed foods. The plant-based market is projected to grow at approximately 8.5% CAGR between 2018-2023. Moreover, 81% of US consumers are trying to reduce their sugar intake and to increase their fiber consumption through responsible purchase choices.
How to launch a successful plant based product?inewtrition
- Plant-based proteins - the global demand for plant-based products is increasing and upcycled food scraps happen to be plant-based, setting optimal conditions for NPDs to launch plant-based protein powders, protein bars, burgers etc. into the market.
Much of the alternative food industry is recreating existing food products in a healthier or alternative way but where should we be putting our focus? Do you think consumers are looking for more plant products or meat alternatives?
Texture plays a huge role in the consumer's food and drink experience and often second only to taste, it can be the deciding factor in liking or disliking a product.
From an industry perspective, investing in texture will provide value propositions that satisfy the needs of your consumers, so we need to be able to measure its success when developing or modifying products.
How can we do this? Two ways:
1. Rheology: we describe the sample structure and flow behaviour.
2. Texture Analysis: we study or mimic the act of biting using Texture Profile Analysis (TPA).
It's important to combine the instrumental data which brings a deeper understanding of the structure, with a consumer analysis to provide a more subjective perspective.
How to integrate and align perceived product value and consumer experience (CX)inewtrition
Speed to launching on the market is one of the primary considerations of product developers and for this reason, all NPD activities should be timed and tracked, but without cutting corners and rushing decisions. Developing products is easy, developing products and services that appeal to sufficient numbers of consumers is less so and developing sustainable brands that achieve commercial success is very difficult. Many products fail in the marketplace because marketers and developers do not focus systematically on consumer preferences and perceptions of sensory properties and value proposition.
Data analysis for scientific enterprisesinewtrition
The need to build a healthy, sustainable world has produced many inspiring innovations and vast amounts of valuable data. This data can become your competitive advantage when analysed to deliver impactful solutions. Without data analysis, the velocity and variety of raw information is overwhelming, making it impossible to solve problems effectively. However, when you are equipped for data analysis, it will become your greatest problem-solving tool and essential for a successful business strategy. When developing your world-changing innovations, you can be confident in your ability to solve problems and make smart decisions with proficient data analysis capabilities.
Supply chain innovation with iNewtritioninewtrition
At the intersection of supply chain management, political economy, geography, and global governance, research on traders as key sustainability governance actors also provides novel opportunities for interdisciplinary work and stakeholder engagement to support innovation of products, services and technologies.
Give food waste a second life: upcycling & value chain innovationinewtrition
- Upcycled products utilise ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The past decade has seen an increase in plant-based alternatives, oat milk, electric cars and compostable packaging - the food system is transitioning from a commodity-driven supply chain to a consumer-centric and value-added food and agriculture ecosystem. This presents a profitable for NPDs to reimagine the food system and create products that use upcycled food scraps.
- Ultimately, food trust is a decision maker in purchasing new food and beverage products. Thus, great storytelling and transparency of the supply chain through social media and packaging compels consumers to trust and thus purchase the product.
iNewtrition Using Marketing and Consumer Insights in Product Innovationinewtrition
Meeting consumer needs when designing and developing your food and/or beverage product is critical to your product's success in the future and brands have a lot of power in their ability to change consumer emotions, so this presentation looks at some of the areas in the product development journey from the perspective of marketing and consumer insights.
What texture innovations can we implement in foods and beverages to create more consumer-centric and in-demand products that encourage repeat purchases.
What will the future of our health and wellness look like, and how can we better understand the health-driven NPD journey to capitalise on opportunities and overcome challenges when creating more nutritious products?
Food enzymes, such as Amylase, can help improve the texture and shelf-life of foods and beverages which can lead to both a better, more positive experience for the customer, as well as additionally aid in the reduction of food waste by converting or reutilising byproducts that would otherwise contribute to a negative environmental impact.
Food fortification is the process of adding essential micronutrients (vitamins, minerals, trace elements) to food to make up for the nutrients that are absent or not present in significant amounts.
Bridging the provision of nutritious and clean foods is the key to strengthening food security. That is where #foodfortification plays a huge role.
iNewtrition How to Launch a Successful Food or Beverage Productinewtrition
What to consider when you are trying to launch a food or beverage product successfully. This will look at:
- Bridging the gap between R&D and Marketing
- Connecting with the consumer
- Market Demands and Opportunities
- Potential challenges
iNewtrition Financial Analysis for the Food Industryinewtrition
If scientific projects are financially mismanaged, they may fail to reach end-users and their benefits are regrettably unrealised. This presentation looks at some of the key financial considerations food and beverage industry businesses should take into account when seeking to grow their brands.
Using Market Research for New Product Development Successinewtrition
When you have a solid Market Research process as the base of any project, you are setting yourself up for success. Especially in the food and drink industry where consumer insight is key to longevity on-shelf.
What is food and drink tech, why is it relevant, and how is it disrupting our consumer behaviour? These are all areas we will examine in this presentation by looking at industry landscapes and processes that aim to create value for food businesses worldwide.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Food and beverage service Restaurant Services notes V1.pptx
Packaging design & innovation in foods and beverages
1. HOW TO CHOOSE THE
RIGHT PACKAGING
FOR YOUR PRODUCT
iNewtrition
October 2020
2. All products made of any materials
of any nature to be used for the
containment, protection, handling,
delivery and presentation of goods,
from raw materials to processed
goods, from the producer to the
user or the consumer including non-
returnable items used for the same
purposes. (Directive 94/ 62/EC)
PACKAGING
3. MAIN FUNCTIONS OF FOOD PACKAGING
Containment: the ability of the packaging to
maintain its integrity during the handling
involved in filling, sealing, processing.
Protection: generally includes prevention of
biological contamination, moisture change,
aroma loss or gain, and physical damage.
Preservation: the establishment of a barrier
between the contained product and the
environment.
Convenience: providing convenience to the
consumer. Easy opening, easy handling, etc.
Communication: the information that a
package provides involves meeting both legal
requirements and marketing objectives.
Containment
Communication
& Marketing
Convenience
Food package must
serve one or more
functions
Protection
&
Preservation
4. CREATING A FOOD PACKAGE
• Creating a food package is partly art and partly science – both are significant and go hand in hand for the
development or selection of food packages and packaging systems.
• Many commercial food packages are developed by empirical trial-and-error approach that leads waste of
time and sources. On the other hand, the practice of packaging art alone, with little consideration of the
relevant food or food packaging science, is one of the most common food packaging design mistakes and
frequently leads to ineffective designs and poor products.
TRIAL AND ERROR APPROACH WASTE OF TIME AND MONEY
5. SCIENCE & TECHNOLOGY OF FOOD PACKAGING
collection and analysis
of data to study the
impact of food
packaging on the
changing society and
economy.
Market pull
FOOD PACKAGING TECHNOLOGY
Food Science Materials Science Information Science Socio- economics
FOOD PACKAGING SCIENCE
Technology push
Examples
modified atmosphere packaging
aseptic packaging
microwavable packaging
Kinetics of food
deterioration
Mass transfer
phenomena
Stress-strain relationship
Mechanical strength, barrier properties,
appearance, and other physical and
chemical properties of packaging
materials
e.g. intelligent packaging
Technology push and market pull are particularly important concepts. Innovations in food packaging science
are pushed forward to seek market acceptance. Similarly, dynamics of socioeconomics create market needs
and the technology seeks solutions to satisfy those trends (e.g., microwavable food packages, concerns of
plastic waste, sustainable packaging alternatives…).
6. A TYPICAL FOOD PACKAGING
DEVELOPMENT PROCESS
STEP 1
Determine
Product/Package
Requirements
STEP 2
Select Package
Materials and
Equipment
STEP 3
Evaluate Prototype
packages
STEP 4
Test In the Market
• Requirements of food
• Requirements of production
• Requirements of marketing
• Shelf-life testing
• Distribution testing
• Production/package interaction testing
• Identifying options
• Cost and availability
• Identifying potential issues
• Regulation compliance
•Confirm costumer acceptance and monitor feedback
•Refine package/process design if necessary
7. EMERGING TRENDS IN FOOD PACKAGING
This type of packaging allows tracking several parameters like pH, time/temperature indicators,
fermentation, packaging integrity, gas composition, microbial growth to ensure freshness, flavour,
quality and maintain compliance with health standards.
✓IOSP
✓time-temperature indicators (TTIs):
✓radiofrequency identification (RFID)
✓gas indicators
✓microwave doneness indicators
✓others
The Japanese company To-
Genkyo added a bumper
sticker on their products as
freshness indicator. It changes
its color as more ammonia
releases. The bottom of the
hourglass appears gray when
it is not consumable.
(Source: https://adage.com/creativity/work/bad-meat-detector/17360)
8. This type of packaging allows tracking several parameters like pH, time/temperature indicators,
fermentation, packaging integrity, gas composition, microbial growth to ensure freshness, flavour,
quality and maintain compliance with health standards.
✓ oxygen scavengers
✓ moisture absorbers
✓ antimicrobials
✓ antioxidants
(Source: Ramos et al., 2015)
EMERGING TRENDS IN FOOD PACKAGING
9. The disposal issues of synthetic polymers and their carbon footprint is a growing concern among
consumers.
Bio-based plastics are made in whole or partially from renewable biological resources. For example,
sugar cane is processed to produce ethylene, which can then be used to manufacture for example
polyethylene. Similarly, starch can be processed to produce lactic acid and subsequently polylactic
acid (PLA).
Bio-based
packaging
materials
Natural
polymers
Microbial
polymers
Bio-derived
monomer
polymers
Source: https://www.plasticseurope.org/
EMERGING TRENDS IN FOOD PACKAGING
10. Edible films and coatings are produced from edible biopolymers and food-grade additives. Film-
forming biopolymers can be proteins, polysaccharides, lipids, or their mixture (composites).
Monosol pouches
They dissolve when exposed to water.
(Source: https://www.monosol.com/)
Olive oil packed in Vivamat pouch
Source: http://www.naturality.fr/
Coating of apples with shellac or
carnauba wax to extend the shelf
life and improve their look.
EMERGING TRENDS IN FOOD PACKAGING
11. This type of packaging allows tracking several parameters like pH, time/temperature indicators,
fermentation, packaging integrity, gas composition, microbial growth to ensure freshness, flavour,
quality and maintain compliance with health standards.
Source: https://www.oliveoiltimes.com/business/apulian-startup-promotes-
secular-olive-trees-single-doses/57011
Source: https://www.olizzi.com/shop/
EMERGING TRENDS IN FOOD PACKAGING
12. This type of packaging allows tracking several parameters like pH, time/temperature indicators,
fermentation, packaging integrity, gas composition, microbial growth to ensure freshness, flavour,
quality and maintain compliance with health standards.
• Lightweight glass
containers – without loss of
quality – save raw
materials, weight and
transport costs
• Many consumers struggle
to tell the difference
between filled lightweight
bottles and their heavier
counterparts.
• New Areas for Tetrabrik and
Tetraprisma type containers
• Italy's first ever extra virgin olive
oil to be packed in Tetra
Pak® packages (2018).
• Convenient, easy to open, re-seal
cap.
• Logistical and distribution
efficiency of cartons over the
alternatives
(Source: http://www.wrap.org.uk/) (Source: https://www.tetrapak.com/)
EMERGING TRENDS IN FOOD PACKAGING
13. REFERENCES
1. The European Parliament and the Council of the European Union. Directive 94/62/ec on packaging and
packaging waste. Off J Eur Union 1994, 50, 10-23.
2. Otles, S.; Yalcin, B. Intelligent food packaging. LogForum 4, 4 2008, 3.
3. Grumezescu, A.M.; Holban, A.M. Food packaging and preservation. Elsevier Science: 2017.
4. Lee, D.S.; Yam, K.L.; Piergiovanni, L. Food packaging science and technology. CRC Press: Boca Raton, FL,
USA, 2008.
5. Ramos, M.; Valdés, A.; Mellinas, A.C.; Garrigós, M.C. New trends in beverage packaging systems: A
review. Beverages 2015, 1, 248-272.
6. Kontominas, M. Olive oil packaging:Recent developments. In Olives and olive oil as functional foods:
Bioactivity, chemistry, and processing, 1st ed.; Kiritsakis, P.; Shahidi, F., Eds. John Wiley & Sons, Ltd.: 2017;
pp 279-294.
7. Katiyar, V. Bio-based plastics for food-packaging applications. Smithers Pira: 2017.
8. Han, J.-W.; Ruiz-Garcia, L.; Qian, J.-P.; Yang, X.-T. Food packaging: A comprehensive review and future
trends. Comprehensive Reviews in Food Science and Food Safety 2018, 17, 860-877.