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When it comes to food, finding the right packaging solution can seem like a daunting task, but the rewards are enormous. By using advanced technologies and specialized packaging, it is possible to not only extend the longevity of a product but keep it safe from spoilage, contamination, and breakage. This is achieved by designing packages which regulate temperature, moisture levels and atmospheric pressure on the inside of the package in order to keep products fresh for longer periods of time. Ultimately, high quality food packaging can be a great investment that pays off both economically and in terms of upholding quality standards.
Food spoilage is a product of the microbial decomposition of food by various types of organisms, such as bacteria, molds and yeasts. Under certain conditions, these microorganisms can multiply rapidly, giving food products an unappealing look or smell that can render food inedible and potentially hazardous for consumption.
Naturally occurring enzymes provide chemical reactions that cause a range of changes – from general softening of texture and alterations in flavor to an increase in color, depending on the variety. This ripening process occurs most efficiently in an environment with a certain level of humidity and heat, but these conditions can be manipulated through food packaging, enabling further control over production processes and shelf life while maintaining desired characteristics.
Oxidation is an important concept to consider when assessing the safety and quality of food. This process occurs when oxygen in the air interacts with components within a food, resulting in changes to the flavor, color, and nutrient content. The oxidation process can be managed to some degree through proper packaging and storing techniques
Protecting products from light damage is essential to maintain the color and nutrients of the goods. Without proper protection, negative influences of light such as visible light, uv light and infrared light can damage food and other goods by giving them a faded appearance or causing nutrient depletion. It is especially important for food packaging to protect the food inside from light; ultraviolet light has been found to reduce vitamin content, alter flavor and responsible for inducing rancidity.
Food pests can be an unpleasant surprise, often incapacitating a store’s entire stock and leaving consumers with spoiled products. Pests, such as insects, rodents, parasites and other critters, can gain access to any food item that isn’t properly stored or protected from them.
Physical damage to food items can negatively impact their shelf life, as it causes accelerated spoilage. When bruising occurs on produce, the area around the damaged area can become soft due to enzymatic processes taking place. In addition, damage to packaging renders its contents more susceptible to invasion by microorganisms and other contaminants.
Temperature damage to food is a significant risk to which food manufacturers must be attentive. As temperatures increase, the quality and safety of food begins to diminish. Bacteria are able to replicate more quickly, increasing the chances of contamination, and many chemical compounds will also deteriorate when exposed to higher temperatures.
Product shelf life is a major consideration for product producers, as it affects product quality and can influence consumer purchase decisions. Although product spoilage cannot be completely eliminated, product packaging can be used to effectively elongate product shelf life and thus improve product competitiveness. Below is a list of some of the most common and effective ways to increase your products shelf life through packaging.
Adding oxygen absorbers to sealed food packages is an effective way of preserving the quality and freshness of food. Made of a combination of oxygen-reacting iron powder, oxygen absorbers absorb oxygen which hinders the detrimental growth of detrimental microorganisms.
Vacuum packaging is a great way to keep food fresh by reducing oxidation and the growth of bacteria. This process works by removing as much of the air as possible from the package and then sealing it so only minimal amounts of oxygen remain in the package. Vacuuming also reduces oxygen permeability, which is why this method should be used for foods that don’t need air to stay fresh.
Modified atmosphere packaging (MAP) is a beneficial process that helps preserve food products by replacing the air in containers with a specific gas mixture tailored to the ideal conditions of the food. Thanks to MAP, spoiling and oxidation can be almost completely prevented, helping to maintain the quality and freshness of packaged food.
Barrier packaging is becoming increasingly important in the food production industry in order to protect products from contamination, oxidation, and other risks. It can be achieved through a variety of methods such as using foil, metalized or clear barrier materials that create an effective barrier layer between the interior and exterior environment. Barrier packaging also has other advantages, namely blocking odors, improving barrier properties, allowing product visibility and delivering improved shelf life.
If you need packaging solutions for your food products, our experts are here to help. Our team of packaging professionals have extensive experience creating effective packaging solutions across a wide variety of different foods and categories. No matter what type of packaging needs you have, we guarantee that we can help you create a packaging solution that stands out on shelves and helps to boost your sales. Contact us now to learn more about how we can help you with your product packaging needs.
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