Extending the shelf-life of food products is a complex process that depends on various factors, including the type of food, the surrounding environment, and the packaging material used. Tom Seymour, a Business Development Specialist at Bison Bag Company and member of the Institute of Food Technologists Food Packaging Division, emphasizes the importance of understanding a product’s chemistry to determine its specific packaging needs. This includes identifying barriers to moisture and oxygen or the need for respiration to maintain the food’s ideal state.
Food decay can be caused by several factors, such as lipid oxidation, moisture loss or gain, browning, and microbial growth. Different packaging materials have different advantages and disadvantages in combating these causes. For example, EVOH films provide excellent oxygen barriers but are not effective in preventing moisture. Dry foods with low water content are generally easier to package and extend shelf-life.
UV light is another significant factor that can contribute to food decay. It can alter the composition, color, taste, and substance of foods, as well as damage proteins, antioxidants, and lipids. Brown glass and nanotechnology are effective in blocking harmful UV rays.
Preventing food waste is essential for sustainability, as food waste accounts for a significant portion of global greenhouse gas emissions. Packaging plays a crucial role in preventing food waste by extending shelf-life. It is important to consider sustainability from the perspective of food waste and ensure that new packaging materials not only offer sustainability but also adequately protect the food.
Ongoing research is focused on finding the best packaging techniques to extend shelf-life. Modified atmosphere packaging (MAP) is an area of interest, which involves using a specific gas atmosphere to prolong shelf-life. However, MAP alone is not sufficient; it must be combined with good hygiene practices and a constant chill chain.
While new innovations are being explored, conventional packaging materials remain the most effective for extending shelf-life. The goal is to reduce materials while still maintaining their properties. Further research and advancements in science will contribute to building better materials with improved preservation properties.
Extending shelf-life through packaging requires careful consideration of the food’s chemistry, the causes of decay, and the right packaging material. Sustainability and preventing food waste are priorities, and ongoing research aims to develop more effective packaging techniques.
