39-6 |
|
T. T. ANSTINE, Principal, Anstine Consulting, 9469 Dogwood Estates Drive, Ste. 100, Germantown, TN 38139 Food processors use High-Pressure Processing (HPP) as a proven tool to enable improved food safety, premium food quality and extended refrigerated shelf life. HPP is one of the newer, recently-commercialized non-thermal technologies. It provides an alternative to traditional heat pasteurization. As products created with this newly-commercialized technology are introduced, food processors, retailers and distributors are presented with an opportunity to market its benefits. Using product photos and packaging examples, we will explore a variety of branded products that are currently available in the North American market. We will discuss the types of packaging that are chosen to display the food characteristics. We will examine the words and images that are included on the packages themselves. Our product application review will demonstrate the different perspectives that food marketers bring to their presentation of these foods via package labels. We will observe how the primary benefits, whether food safety, product quality or extended shelf life—or a mix of the three—are communicated to the end customer. This study of HPP food packages is important as we expand the reach of our current and future technologies. We want to learn from food processors' successful introduction of new HPP products. We want to use these lessons as other new processing methods are developed by food technologists, implemented by food processors and ultimately enjoyed by the consumer.
Session 39, Advances in packaging technology required for implementation on novel food processes
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |