ABSTRACT
Changes in the way food products are produced, distributed, stored, and retailed, re“ecting the continuing increase in consumer demand for improved safety, quality, and extended shelf life for packaged foods, are placing greater demands on the performance of food packaging. Nowadays, varieties of packaging materials with different properties for different product packaging are available. Thus, the selection of appropriate packaging for particular food product becomes more difœ- cult than ever. Three basic functions (storage, preservation, and protection) of food packaging are still required today for better maintenance of quality and handling of foods. However, following the evolution of modern society and lifestyle, the signiœcance of several functions of packaging is also shifting from one aspect to another (Brody et al. 2008). The key to successful packaging is selection of materials and designs that best balance the competing needs of product characteristics, marketing considerations, including distribution and consumer needs, environmental and waste management issues, and cost (Marsh and Bugusu 2007). Traceability of products through appropriate identiœcation and tracking, tamper indicators, and convenience are also important to provide cost-effective packaging (Marsh and Bugusu 2007). New developments in packaging materials and processing technologies have created the potential for new food products that have more limited shelf life expectations than their traditional shelf-stable or frozen counterparts, but still meet consumer needs.
