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The article "Top 7 Food Packaging Innovations" discusses key advancements in food packaging over the past 50 years, focusing on format, design, and material science innovations. It highlights the impact of innovations such as PET bottles, aseptic cartons, PP woven totes, digital printing, paperboard coatings, metalized film, and migration testing on food safety, sustainability, and consumer access. These innovations have led to improvements in shelf life extension, food quality preservation, waste reduction, and increased sustainability in the food industry worldwide. [Extracted from the article]

The article discusses the renaissance in paperboard coatings driven by new sustainability requirements, innovative solutions, and regulatory changes. It also discusses advancements in sustainable coating sourcing, challenges in creating effective bio-derived coatings, and the complexities of applying coatings in food-contact packaging.

The article highlights California SB54 legislation's aim for a 25 percent reduction in single-use plastic packaging by 2032. It emphasizes the importance of reducing packaging wisely to minimize environmental impact, suggests strategies such as investing in recyclability, exploring reusable packaging, and complying with labeling guidelines to align with Extended Producer Responsibility (EPR) programs.

The article discusses that food insecurity, encompassing inadequate physical, social, or economic access to food, is a global concern addressed by initiatives like the Zero Hunger goal of the United Nations' Sustainable Development Goals. Packaging innovations play a crucial role in improving food security by ensuring safe and nutritious food delivery, particularly in humanitarian aid, by preventing nutrient loss, minimizing environmental impact, and optimizing distribution efficiency.

The article highlights the projected growth of the global meat packaging market, driven by rising worldwide consumption and the demand for sustainable packaging that preserves food safety and quality attributes while extending shelf life. Topics include the importance of real-time air temperature monitoring for maintaining cold chain integrity, and research advancements in vacuum packaging technology to preserve meat quality and extend shelf life.

The article focuses on the importance of packaging in reducing food waste in the produce industry, with a specific focus on labeling requirements and kiwifruit packaging. It highlights the need for consistent and sustainable labeling, as well as the challenges and solutions in packaging kiwis to maintain their quality and shelf life.

The article focuses on the importance of reducing packaging in the food industry for a more sustainable future. It discusses four motivating factors for reduction, including cost, environmental concerns, legislative requirements, and changes in the supply chain; the process of light weighting and rightsizing of packaging is also discussed as a solution for reducing waste and achieving sustainability goals; and emphasizes that less packaging is essential for achieving a sustainable food system.

The article offers information about the health and environmental issues associated with chemicals approved for direct food contact packaging worldwide. It mentions that chemicals of concern and their predominant uses in packaging as phthalates in polyvinyl chloride (PVC), metal closures, and other packaging.

The article focuses on Making Packaging Tradeoffs for Commercialization.

The article focuses on moisture content affects food texture, nutrient, and flavor profiles and impacts the quality and safety of food and the reaction rates of lipid oxidation, microbial growth, and browning are altered when food moisture content changes. Topics icnlude the moisture loss can result in economic loss too, in foods such as produce that are sold by weight, and the effective packaging can play a major role in maintaining product moisture to extend the shelf life of food.

The article presents the discussion on role of product protection being different for brick-and-mortar retail and e-commerce. Topics include e-commerce packaging demands being unique, including the need for brand transfer at the doorstep, limiting the damage during transit; and lithography on the inside of the shipping case limiting the washboarding associated with flexographic printing.

The article offers information about the challenges exists in the field of food packaging. It mentions that procuring packaging, required for food and environmental safety has become more complex due to supply chain disruption. It discusses the impacts of stressed supply chains on procuring packaging.

The article offers information on understanding how back-of-house foodservice packaging improves food safety. employee workloads. and logistics. It discusses on learning how front-of-house foodservice packaging is designed for optimal use by consumers; and assessing more sustainable foodservice packaging alternatives.

The article presents an interview with food scientist Ted Labuza. Topics discussed by him includes importance of water activity on food reaction rates and packaging, shelf-life predictions for packaged food, the biggest takeaway for the food industry, top five challenges faced by the food packaging industry and teaching children about water activity.

The article reports that the International Covenant on Economic, Social and Cultural Rights has recognized adequate food as a human right. It mentions that the undernourishment declined 4.3% from 2001 to 2019 as a percentage of the population, according to the Food and Agriculture Organization of the United Nations, it is now rising again.

The article focuses on fresh produce has changed drastically and consumers are taking advantage of it and they expect to find their favorite fresh fruits and vegetables year-round at supermarkets and other locations are quick-serve restaurants in rural and urban environments. Topics include the adoption of fresh produce within school lunch programs, the safety be maintained in fresh produce for longer periods of time and the innovations are helping to make that happen in the entire value chain.

The article explains about what food package is necessary to reach a desired shelf life is challenging but useful for assessing package options. Topics include microbial growth are the deteriorative forces that define food shelf life; and deteriorative reactions define requirements for processing and packaging and conditions for distribution.

The article discusses the use of high-barrier polymers in food packaging. Topics discussed include how polymers used in high-barrier packaging are created, factors that govern permeability in designing high-barrier packaging, and methods to obtain a high-barrier polymer. Also mentioned is the evolution of coating polymers to improve barrier properties.

The article explores how Internet of Packaging (loP) can connect the packaged food value chain. Topics include provide a direct link to consumers who shop at brick-and-mortar stores or purchase goods online; and loP integration can be expanded to allow packaging to provide more meaningful consumer experiences with brands.

4/2/2021 Digital Edition- IFT Sign In- December 2018 https://foodtechnology.ift.org/publication/?m=46537&i=546143&p=1 69/88 4/2/2021 Digital Edition- IFT Sign In- December 2018 https://foodtechnology.ift.org/publication/?m=46537&i=546143&p=1 70/88 4/2/2021 Digital Edition- IFT Sign In- December 2018 https://foodtechnology.ift.org/publication/?m=46537&i=546143&p=1 71/88 Copyright of Food Technology is the property of Institute of Food Technologists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. [Extracted from the article]

The article refers to Bio-Derived Polymers for Food Packaging. Topics discussed include Bio-derived and bio-based polymers are part of a portfolio of solutions to use resources more wisely, rep lace petroleum-based plastics, and decrease greenhouse gases; Bio based packaging materials are materials derived primarily from renewable sources; and bio-polyethylene and bid polyethylene terephthalate late can be recycled with polyethylene.

The article discusses various tests conducted by packaging and food manufacturers to determine food package design and select the appropriate packaging material in order to reduce food and package waste. According to the author, vibration-related damage may occur to food packaging during the transportation of food from food manufacturers to retailers, distribution centers and consumers.

The article offers information on the complex issues associated with the food packaging laws and regulations. It discusses the challenges to the food packaging including intellectual property, slackfill, sustainability and labeling. It mentions that global food companies, altering the construction of packaging to comply with varying country regulations.

The article talks about the pet food packaging industry that has transformed its multiwall paper-based bags into package design that enhances consumer convenience and also enables healthier pet food. It states that the packaging has been innovated with brand differentiation, graphics that pop in LED lighting and uses e-commerce and home delivery. It is noted that retailers are also using vertical space to build store-brand pet food dispensers that will help in delivery pet food by pounds.

The article offers information on future package design and development for food industry. Topics discussed include retailer-derived product personalization motivating consumers to switch retailers; integrating and communicating value from manufacturing, distribution, and retail with intelligent packaging; and advantages of active packaging.

The article discusses the food packaging plays different roles in business-to-business and retailer-to-consumer delivery. It discusses cost-effective and sustainable solutions to reduce waste. It also discusses cushioning in packaging to prevent physical damage, providing dynamic controlled atmospheres, while reduced microbial loads.

The article discusses the ways on how to capture the brand value in the supply chain sector through packaging technologies. Among the examples mentioned include the intelligent packaging that merge with internet of things (IoT) like smart labels, the hygienic packaging which lowers the environmental impact of the packaging material, and the managing of chemical diffusion of compounds found in packaging into food.

The article focuses on various materials used for increased sustainability in food packaging. It refers to the initiation of the reduction in carton size and optimization of secondary and tertiary packaging use in the 1980s and 1990s to decrease costs and material use. It refers to sustainable polymer-beased packaging and the use of alternatives to tree fibers.

The article discusses the measures being taken globally by governments, corporations, and people to minimize the impact of food packaging on the environment. Topics include advances in material science, distribution efficiencies, and manufacturing processes, strategic legislation and initiative by consortiums and non-government organizations to focus on extended producer responsibility to improve circular economy, and passing of packaging law by the European Union.

The article discusses the ingredient packaging in the food industry which facilitates distribution and easy handling of products. Topics mentioned include the help in decreasing the risks in food safety, the role in detecting and deterring food fraud, and the provided ease by reusable packaging in handling ingredient. It also mentioned the ORBIS plastic pallet which reduces water or ingredient pooling on the pallet.

The article discusses the challenges of reducing food waste related to food packaging industry. Topics discussed include impact of extra packaging of food wastes on profits and retail prices; need of educating consumers about food waste along with information on the role of packaging and its sustainability; and importance of understanding the connection between packaging and appliances for decreasing the food waste.

The article offers information related to the expansion of foodservice packaging industry. It is noted that packaging not only decreases labor and space, but also eliminates food safety risks and extends shelf life. It is noted that increased consumer demand for prepared foods has also changed design for food service packaging.

The article offers information on barriers needed in packaging of foods. Topics discussed include needs to provide appropriate barriers to oxygen, water, carbon dioxide, and flavours and aromas, needed polymer selection and polymer modifications with micro- and nano-additives with advanced coating technology, and use of polyethylene terephthalate for packaging of foods.

The article discusses about several packing solutions used to extend the shelf life of clean label products. Topics discussed include the freezable packaging solution as freezing decrease the rates of many deteriorative reactions in foods, use of active packing to inhibit microbial growth, reduce lipid oxidation, and control ripening to ensure overall food quality and safety; and use of microwave-assisted pasteurization systems (MAPS) and microwave-assisted thermal sterilization (MATS).

The article discusses the innovations of machinery and materials in producing plastic packaging for food. Topics discussed include connection between safe packaging and food safety for higher assurances in eliminating contamination, enabling agility in processing plastics and key drivers in polymer processing such as reducing cost and sustainability.

The article focuses on packaging value chain and its relevance for food industry. Topics discussed include need for agility in food manufacturers and packaging companies for enabling product connections with customers, increased levels of reusing, reducing and recycling and its relevance for package sustainability, optimal technologies using nanoporous networks and nanobarriers and scope of cellulose fibers as a packaging material.

The article reports on the changes in package for convenient food solutions through creative use of design, shape, color, and labeling. It informs about the use of package shape to meet the convenience needs of Millennial and younger generations. It also informs about the market opportunities and low cost of custom package design in the food industry.

The article highlights several food packaging design innovations which reduce packaging costs and optimizes savings. It includes low-hanging fruit which serves as a tertiary packaging, predictive modeling in the assessment of nano and micro composites within packaging and packaging materials or distribution systems price changes.

The article offers information on the IFT16 food expo of the Institute of Food Technologists (IFT) to be held in Chicago, Illinois on July 16-19, 2016.

The article reports that the use of modified atmosphere packaging (MAP) in the food industry is increasing, and food industry insiders project MAP to reach 468 billion packages by 2019. Topics include Vincente Peris SA stated to use MAP to enable a 10-day shelf life for halves of melon, pumpkin, and pineapple, and innovation in MAP for seafood stated to be moving fast.