The major food and beverage packaging materials — glass, metal, plastic, paper and paperboard — increasingly compete with each other in the battle over which type of container is optimal for a given application. Increasingly, food and beverage product innovators need to consider which packaging materials — or combination of materials, systems, pack designs and processes — will best serve the market and enhance brand value with due consideration of the sustainability credentials of the product and its packaging. Now in a fully revised and updated second edition, the book provides a contemporary overview of the preservation and packaging of food and beverages. It focuses initially on the core issues of biodeterioration, product quality and shelf life, before discussing logistical packaging and the importance of integrating packaging with all the activities in a supply chain. Each of the main packaging materials is then examined in depth, alongside the techniques of active packaging and modified atmosphere packaging (MAP). This new edition also addresses environmental and sustainability concerns. A new chapter discusses bioplastics, which continue to establish niche markets in the packaging of food and beverage products.
The contributors are an authoritative team close to the latest developments in food and beverage packaging technologies. This book will provide a resource for those in and associated with the food and beverage industry who need to know about the packaging needs of the products. It will help those in the manufacture of food and beverage products to understand how their products packaging needs are met in manufacture, storage, distribution and retailing. It will be useful to those who create and manufacture packaging materials and packaging products, for packaging engineers and for students studying packaging technology, food science and all packaging-related subjects.
