《食品包装技术》（英文版）Chapter 1 Introduction

Introduction R. Ahvenainen, VTT Biotechnology, Finland The packaging sector is an important global industry, representing about 2% of the Gross National Product(GNP)of the developed countries. The value of the packaging industry is about 345 million euros worldwide, of which Europe presents a third. Fifty per cent of this market is packaging for food. Forecasts suggest that the sector will continue to grow in size and importance Many cooking and preservation processes still largely depend on effective packaging, for example canning, aseptic, sous vide and baking processes Processes such as drying and freezing would be lost without protective packaging after processing to control product exposure to the effects of oxyge light, water vapour, bacterial and other contaminants. However, modern food packaging no longer has just a passive role in protecting and marketing the product. It increasingly has an active role in processing, preservation and in retaining the safety and quality of foods throughout the distribution chain. Indeed, packaging development has changed the preservation methods used for food products. Ten to fifteen years ago all poultry products or industrially prepared raw minced meat were sold as frozen. Nowadays, thanks to modified- atmosphere packaging based on protective gases and novel gas-impermeable packaging materials, they are mainly sold as chilled products. The modern reparation and often international distribution of fresh-cut fruit and vegetables for retail sale is also possible today because of respirable packaging films. Nowadays packaging plays an increasingly important role in the whole food chain 'from the field to the consumers table. As an example, many fresh agricultural products such as berries and mushrooms are picked in the field or the greenhouse directly into consumer packages and plastic or fibre-based tray The product is thus touched only once before it reaches the consumer. Another example is ready-to-eat food and snack products which are packed in

The packaging sector is an important global industry, representing about 2% of the Gross National Product (GNP) of the developed countries. The value of the packaging industry is about 345 million euros worldwide, of which Europe represents a third. Fifty per cent of this market is packaging for food. Forecasts suggest that the sector will continue to grow in size and importance. Many cooking and preservation processes still largely depend on effective packaging, for example canning, aseptic, sous vide and baking processes. Processes such as drying and freezing would be lost without protective packaging after processing to control product exposure to the effects of oxygen, light, water vapour, bacterial and other contaminants. However, modern food packaging no longer has just a passive role in protecting and marketing the product. It increasingly has an active role in processing, preservation and in retaining the safety and quality of foods throughout the distribution chain. Indeed, packaging development has changed the preservation methods used for food products. Ten to fifteen years ago all poultry products or industrially prepared raw minced meat were sold as frozen. Nowadays, thanks to modified￾atmosphere packaging based on protective gases and novel gas-impermeable packaging materials, they are mainly sold as chilled products. The modern preparation and often international distribution of fresh-cut fruit and vegetables for retail sale is also possible today because of respirable packaging films. Nowadays packaging plays an increasingly important role in the whole food chain ‘from the field to the consumer’s table’. As an example, many fresh agricultural products such as berries and mushrooms are picked in the field or the greenhouse directly into consumer packages and plastic or fibre-based trays. The product is thus touched only once before it reaches the consumer. Another example is ready-to-eat food and snack products which are packed in 1 Introduction R. Ahvenainen, VTT Biotechnology, Finland

2 Novel food packaging microwaveable trays which allow consumers to prepare the food immediately and even serve as an eating dish. Food packaging has developed strongly during recent years, mainly due to increased demands on product safety, shelf-life extension, cost-efficiency environmental issues, and consumer convenience. In order to improve the performance of packaging in meeting these varied demands, innovative modified- and controlled-atmosphere packaging, and active and intelligent packaging systems are being developed, tested and optimised in laboratories around the world. All these novel packaging technologies have great commercial potential to ensure the quality and safety of food with fewer or no additives and preservatives, thus reducing food wastage, food poisoning and allergic reactions. Intelligent packaging can also monitor product quality and trace a products history through the critical points in the food supply chain. An intelligent product quality control system thus enables more efficient production, higher product quality and a reduced number of complaints from etailers and consumers. Intelligent packaging will also give the food indust the means to carry out in-house quality control required by food regulators This book covers selected trends and development in food packaging technologies and materials aiming at assuring the safety and quality of foodstuffs. In todays competitive market optimal packages are a major advantage when persuading consumers to buy a certain brand Packaging has to satisfy various requirements effectively and economically. The food manufacturer's objective is to design an optimised package which satisfies all legislative, marketing and functional requirements sufficiently, and fulfils environmental, cost and consumer demands as well as possible I hope that the book will be interesting to readers, and reach a wide market amongst those working in research, industry or government, i.e., all those people who should know new trends in food packaging and the possibilities they raise to improve product safety and quality In editing this book I would like to thank all the contributors, many of whom I have known for several years. I appreciate their willingness to share their expert knowledge and working within a tight schedule. I also want to thank my colleagues at VTT Biotechnology for many years of valuable cooperation and discussion and for helping to build such a positive and creative environment

microwaveable trays which allow consumers to prepare the food immediately and even serve as an eating dish. Food packaging has developed strongly during recent years, mainly due to increased demands on product safety, shelf-life extension, cost-efficiency, environmental issues, and consumer convenience. In order to improve the performance of packaging in meeting these varied demands, innovative modified- and controlled-atmosphere packaging, and active and intelligent packaging systems are being developed, tested and optimised in laboratories around the world. All these novel packaging technologies have great commercial potential to ensure the quality and safety of food with fewer or no additives and preservatives, thus reducing food wastage, food poisoning and allergic reactions. Intelligent packaging can also monitor product quality and trace a product’s history through the critical points in the food supply chain. An intelligent product quality control system thus enables more efficient production, higher product quality and a reduced number of complaints from retailers and consumers. Intelligent packaging will also give the food industry the means to carry out in-house quality control required by food regulators. This book covers selected trends and development in food packaging technologies and materials aiming at assuring the safety and quality of foodstuffs. In today’s competitive market optimal packages are a major advantage when persuading consumers to buy a certain brand. Packaging has to satisfy various requirements effectively and economically. The food manufacturer’s objective is to design an optimised package which satisfies all legislative, marketing and functional requirements sufficiently, and fulfils environmental, cost and consumer demands as well as possible. I hope that the book will be interesting to readers, and reach a wide market amongst those working in research, industry or government, i.e., all those people who should know new trends in food packaging and the possibilities they raise to improve product safety and quality. In editing this book I would like to thank all the contributors, many of whom I have known for several years. I appreciate their willingness to share their expert knowledge and working within a tight schedule. I also want to thank my colleagues at VTT Biotechnology for many years of valuable cooperation and discussion and for helping to build such a positive and creative environment. 2 Novel food packaging techniques