Packaging With Smarts
Smart packaging is being implemented more and more as a first line of defense against the bugs that cause food-borne illnesses.
July 2006 by Kate Sharon
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We unknowingly ingest more stuff than we would ever like to imagine. Between the microscopic bugs, bacteria, and viruses that find their way into the food we eat, we are walking hosts to a menagerie of living things—some of which can make us sick or even can be fatal.
The good news is that there are layers of protection built into food production designed to keep what we eat safe from pathogens that cause food-borne illnesses. A growing part of this safety system is smart packaging.
Smart packaging 101
There are several kinds of smart packaging that serve the food industry and protect consumers. However, Raghu Das, CEO, IDTechEx said, most smart packaging used for food falls into two categories: chemical and electronic.
“Chemical smart packaging includes packaging which controls the amount of carbon dioxide-to-oxygen ratio in the package of fresh foods to keep them fresher for several more days—mega bucks in the food industry,” he said. “It also includes inks which can change color with temperature so you know when fish or other foods have gone past their use date. … Electronic versions will warn of temperature excursions more accurately. Generally, smart packaging is used for diagnostics or for brand enhancements.”
A major area of smart packaging is freshness systems. These include freshness indicators, temperature-control packaging, gas scavenging packaging, anti-pathogens packaging, and time-temperature indicators (TTI). These packaging technologies do exactly as their names suggest, said Lawrence Gasman, principal analyst, NanoMarkets, and can ultimately affect the bottom line of food suppliers and producers.
“Keeping food and beverages fresh is a concern for suppliers and retailers, as well as consumers,” he said. “Increasing the shelf life directly impacts the profit made by the retailer. In addition, freshness systems give a distinct image to the brand and the retailer. The consumer benefits through access to better preserved and nutritious edibles. Above all, diseases originating from the consumption of stale or expired food can be eliminated through the use of freshness systems.”
Each kind of freshness system serves in the protection of the consumer in its own way. Here’s a rundown:
Freshness indicators—According to Gasman, these are “smart labels that indicate the freshness level of the packaged food through a color change.”
Temperature-control packaging—This technology is important in beverage packaging. Self-heating and self-cooling cans, meals, and beverages offer consumers convenience, Gasman said, but they also provide a service during times of natural disasters and catastrophes.
The good news is that there are layers of protection built into food production designed to keep what we eat safe from pathogens that cause food-borne illnesses. A growing part of this safety system is smart packaging.
Smart packaging 101
There are several kinds of smart packaging that serve the food industry and protect consumers. However, Raghu Das, CEO, IDTechEx said, most smart packaging used for food falls into two categories: chemical and electronic.
“Chemical smart packaging includes packaging which controls the amount of carbon dioxide-to-oxygen ratio in the package of fresh foods to keep them fresher for several more days—mega bucks in the food industry,” he said. “It also includes inks which can change color with temperature so you know when fish or other foods have gone past their use date. … Electronic versions will warn of temperature excursions more accurately. Generally, smart packaging is used for diagnostics or for brand enhancements.”
A major area of smart packaging is freshness systems. These include freshness indicators, temperature-control packaging, gas scavenging packaging, anti-pathogens packaging, and time-temperature indicators (TTI). These packaging technologies do exactly as their names suggest, said Lawrence Gasman, principal analyst, NanoMarkets, and can ultimately affect the bottom line of food suppliers and producers.
“Keeping food and beverages fresh is a concern for suppliers and retailers, as well as consumers,” he said. “Increasing the shelf life directly impacts the profit made by the retailer. In addition, freshness systems give a distinct image to the brand and the retailer. The consumer benefits through access to better preserved and nutritious edibles. Above all, diseases originating from the consumption of stale or expired food can be eliminated through the use of freshness systems.”
Each kind of freshness system serves in the protection of the consumer in its own way. Here’s a rundown:
Freshness indicators—According to Gasman, these are “smart labels that indicate the freshness level of the packaged food through a color change.”
Temperature-control packaging—This technology is important in beverage packaging. Self-heating and self-cooling cans, meals, and beverages offer consumers convenience, Gasman said, but they also provide a service during times of natural disasters and catastrophes.
Companies Mentioned:
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