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P. KINIGAKIS, Kraft Foods Global Inc., 801 Waukegan Road, Glenview, IL 60025 This is a review of the advances in packaging materials and packaging processes involved in non-thermal food preservation Such advances could provide value added features in quality, safety, convenience, availability and cost of packaged foods. The transformation of invention to innovation at any stage within the supply chain may become a limiting factor for the commercial success of a new technology. The technical and logistical challenges for the commercialization of innovations in the various food categories are addressed as a need to coordinate efforts among a broad range of resources. It concludes with a list of recommendations for the exploration, evaluation and successful implementation of such value added innovations in packaged foods.
Handout (.ppt format, 492.5 kb)
Session 57, Active packaging for non-thermal processing
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |