Safe, efficient, smart and sustainable food packaging

A product’s shelf life tin be extended significantly past vacuum skin packaging. Photo: Sealpac

Showtime and foremost: Protection due to packaging
The principal purpose of each package—that of protecting its contents during transport and storage—remains unchanged. Packages foreclose contamination and damage, and protect foods from harmful environmental influences such every bit light, oxygen and wet. They provide protection from spoilage due to microorganisms and forbid the loss of flavor or vitamins.

Up to 1.3 billion tons of foods, says the Food and Agriculture Organisation (FAO) of the United Nations, are lost each year worldwide. In some cases, fresh goods spoil during transport, are not consumed in fourth dimension or are deemed unsaleable because they fall short of the given standards. And oftentimes enough, still edible nutrient is discarded by consumers because the sell-past date has expired.

Bakery goods are gently packaged with special grippers. Photo: Gerhard Schubert GmbH

For over six years now, this overall effect has been addressed by the SAVE Nutrient initiative of the FAO, the environmental programme of the United nations Surroundings Programme (UNEP) and Messe Düsseldorf in cooperation with globally leading companies, organizations and inquiry institutes. Their joint goal is to devise solutions to prevent nutrient loss and wastage forth the value concatenation. This involves making suitable infrastructure available, re-examining and modifying standards for packaging, raising awareness and, terminal but non to the lowest degree, working on the parcel itself.

For what is at present the third fourth dimension in succession, the initiative with the international SAVE Food congress, which marks the start of interpack in Düsseldorf from four to 10 May 2017, is being given a suitable platform and bringing together various stakeholders from business, science, the political sphere and civil guild in the fight against food wastage. Within the off-white, the special SAVE FOOD exhibition will be held for the 2nd time in the innovationparc, which has been energetically taking up a selected upshot from the sector at each interpack since 2008.

Intuitive machine operation with the HMI 4.0 from Bosch. Photo: Bosch

Hygiene's not everything, only food is nothing without hygiene
When information technology comes to food packaging, hygiene is top priority, and sensitive meat and sausage products are subject to extreme standards of hygiene. Complete loftier-performance production lines inclusive of meat grinder, portioner and tray-sealing unit focus not just on operation, flexibility and product quality, but also on the interfaces because these have a huge begetting on productivity.

The responsibility for nutrient condom lies with the manufacturer itself. In-institute hygiene controls are strongly brash, simply fifty-fifty more important is the exclusion of possible hygiene traps from the outset. Covering everything from comprehensive hygiene design and effortlessly cleanable components to sterilization of the ambient air with short-wave UV radiations, highly advanced equipment delivers the highest standards of hygiene.

In the SB sector particularly, the pare pack, a two-component SB package consisting of PP or CPET tray sealed with a skin movie, has get increasingly prominent. "It'south possible to extend production shelf life considerably with vacuum skin packaging," explains Stefan Dangel, sales and marketing managing director at Sealpac.

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Source: https://packagingsouthasia.com/events/safe-efficient-smart-and-sustainable-food-packaging/

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