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BT18_Smaller

Novel Packaging for Baked Goods

These days the food packaging landscape is rapidly evolving due to new consumer preferences and demands, emerging shopping channels, etc.  After discussing the reasons behind the current changes in the food packaging landscape, this talk will cover two growing innovative packaging technologies: active packaging (AP) and intelligent packaging (IP).  For both of these packaging technologies, the principles and types will be presented.  For AP, basis for technology development, mechanisms of action, and ways to integrate active compounds into the package, will be discussed.  Finally, examples of selected types of AP will be presented, including one available in the market place, one currently under development, and one that we will see commercialized/used within the next years.  The covered information will be related to baked goods in most cases.

Learning Objectives

  • The reasons why the food packaging landscape is changing
  • The principles and types of two growing innovative packaging technologies: active packaging and intelligent packaging
  • How novel packaging can extend the shelf life of baked goods

Presenter
Dr. Eva Almenar, Michigan State University

Presentation Time
Monday, February 26, 2018
2:30 pm - 3:00 pm

Session
Operational Opportunities
 

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