The future of active and intelligent packaging at BakingTech 2018
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EmailDr. Almenar was invited by the American Society of Baking to give a talk about the future of bakery packaging at BakingTech 2018 on February 26, 2018.
CHICAGO — Consumer demands are creating a new breed of packaging materials, said Eva Almenar, Ph.D., associate professor at the Michigan State University’s School of Packaging. Dr. Almenar told an audience at The American Society of Baking’s BakingTech 2018 that active and intelligent packaging is ready for more widespread use in baking.
In her presentation “The Future of Packaging for Baked Goods,” Dr. Almenar said these design features will be able to extend freshness while other trends like clean label, which might limit shelf life, continue to grow.
Dr. Almenar said the driving factors pushing companies to create active packaging are clean label and e-commerce trends. The clean label movement has food producers eliminating preservatives and looking to find solutions for shelf-life extension through ingredients. Just some of the challenges in extending shelf life in baked foods include lipid oxidation, microbial growth and moisture loss. Active packaging can fight each of these. New packaging materials have shown promise in alleviating some of the formulating challenges. Imagine an artisan loaf of bread with a two-week shelf life because of antimicrobials and moisture sensors in packaging film...
More details of this talk can be found at the following urls:
https://www.asbe.org/bakingtech2018/
Video of the talk can be found at the following url:
https://www.facebook.com/amsocbaking/?ref=hl
Pictures of the talk can be found at the following url:
https://twitter.com/amsocbaking
