Packaging black technology makes food "fresh".

Through technological innovation, to achieve the goal of extending the shelf life of food, the future market for new packaging is very broad. But at present, the vast majority of packaging black technology has the problem of high cost, difficult to land. How to compress the price at the same time as the technology is improving day by day? How to apply packaging black technology to more food? This is a problem that needs to be addressed at this time. In the future, people look forward to seeing more packaging black technology born, expect technology to drive the industry to continue to move forward.
there was an interesting video of several friends sitting around unwring a packet of crisps, instantly blown over by the gas in the bag, their faces trembling, and they couldn't help them. It seems that the "fake fat" chips do resonate with everyone. But if these gases are not in the package, dry and crispy chips will not only be squeezed into pieces over long hauls, but will also be more prone to bad health due to exposure to oxygen, etc.
's inflatable chip packaging looks flat, but behind it lies a packaging black technology - air-conditioned fresh packaging. By injecting nitrogen, carbon dioxide and other gases into food packaging, food is protected from biological, chemical, and physical external factors, thus extending the shelf life of food.
Traditional preservation methods, such as pickling, air-drying and other technologies are obviously no longer applicable to modern food, but through preservatives and other artificial additives to preserve fresh, also does not meet the needs of consumers for non-additive, natural food. Therefore, the major food companies from the food packaging, the invention of a can extend the shelf life of food packaging black technology, amazing.
2018, Inmind's Food Packaging Trends Report already states that "packaging innovation should focus on increasing food freshness in order to maintain the stability of raw materials and the safety of transportation". What packaging black technology is there in the world that can extend the shelf life of food? How do these packages fight food corruption? How much value can application packaging black technology bring?packaging black technology to extend the shelf life of food
for packaged food, oxygen, sunlight is the main enemy of food quality, so this kind of food packaging black technology mainly from the fight against oxygen, sunlight.Coke: Extended shelf life with a special coating
In March, Coca-Cola Canada announced a $15 million investment in the development and production of a 250ml mini bottle of Coke, known as the first innovative packaging in North America.
small bottle, why is it so unique? First, a 250ml mini bottle can give consumers more options to help them reduce their intake of sugary drinks. Second, because the size reduction affects the carbonation of the beverage in the packaging process, this mini bottle uses an innovative coating called Fresh Safe to extend the shelf life by four months.
this innovative technology, developed by KHS, a German packaging company, greatly enhances the barrier of the bottle by coating the inside wall of the PET bottle with a very thin coating of silicon oxide. This coating not only retains the aroma, carbon dioxide, etc. in the drink, but also prevents external oxygen from penetrating into the inside of the bottle, thus avoiding the loss of vitamins and other nutrients in the drink, while extending shelf life.
in the past, some PET bottles have protected internal beverages from external influences by adding mixed materials, PET bottles with these materials are often non-recyclable. Environmentally conscious KHS notes this, and their Fresh Safe can be washed away with sodium hydroxide and does not affect the recycling of PET bottles.mayonnaise: innovative use of multi-layer containers to isolate oxygen
in addition to salad dressing, mayonnaise is also the cupid's star product. Compared to salad dressing, corruption-prone, bad mayonnaise is more afraid of exposure to oxygen, but repeatedly open the cap, it is inevitable that there will be air into the bottle, not conducive to mayonnaise for a long time to save. To maximize the flavor of mayonnaise, Chubby innovated in the process and packaging.
First mayonnaise remains in a vacuum during the filling process, and Chubby has developed a "delicious long-term manufacturing method" that minimizes dissolved oxygen in vegetable oils and reduces the amount of oxygen flowing during the manufacturing process. On the package, Chubby designed a multi-layer container for mayonnaise that blocks oxygen out. After filling, Chubby also injects nitrogen into the bottle to reduce the amount of oxygen in the bottle, eventually sealing it with aluminum foil to block it. Using multi-layered containers of mayonnaise, the shelf life was extended from 7 months to 1 year.. Noluma light-proof packaging: Extending the life of dairy products
Products like mayonnaise that can't be used up at once and need to be stored for long periods of time are afraid of oxygen, and light is the biggest killer of products such as milk and yogurt that can be drunk at once. Sunlight and non-natural light, whether LED lamps, fluorescent lamps, will have a negative impact on the product. There is room for improvement in light protection in almost all packages, whether glass, paper, plastic or other materials.
led lights in supermarkets are reducing the nutritional value and shelf life of milk, according to a study by the University of Newcastle. Through experiments, the researchers found that after two hours of LED light exposure, milk began to lose vitamin A; The report also showed that vitamin B2 was reduced by 28% after 20 minutes of indoor light exposure. Without any form of light-proof packaging, most milk on retail shelves is at risk of minor damage.
Noluma provides light protection solutions to dairy companies, as well as certification services for light-protected packaging. Noluma's research and development team introduced a patented technology in 2018 that allows Noluma to quickly understand defects in current packaging and provide specific light protection solutions to preserve the freshness and nutritional value of its products by labeling vitamin B2 in dairy products and observing how attenuated the ingredient is after exposure to a strong light source.
, Jane Eyro yogurt pioneered a partnership with Noluma, an advanced packaging black technology that has been used in Jane Eyro's probiotic yogurt. Noluma offers packaging solutions that not only maximize the nutritional and freshness of yogurt, but also extend the shelf life of the product from 18 to 21 days.. NanoPack antibacterial packaging materials: inhibit microbial growth
For fresh foods with relatively short consumption periods themselves, moisture, mold may be the main cause of corruption and degeneration. Common fruits and vegetables decay, is because the air mold invades the interior, and the more humid and warm the storage environment, the faster the mold reproduction speed. Nanotechnology has been developing at a high speed since 1974, when it was clearly defined by Japanese scientist Shinai Kougugu. Because of its wide range of applications and its important impact on people's lives, nanotechnology is known as one of the cutting-edge technologies of the 21st century, and it has the same important status as artificial intelligence, genetic engineering and so on.
NanoPack, an EU-funded nanotechnology project, is working on an antibacterial packaging solution based on natural nanomaterials that prevents outbreaks of food-borne diseases and reduces food waste caused by corruption.
research shows that NanoPack is exploring the large-scale application of Eloshi nanotubes (HNT) in food packaging. HNT is considered one of the most promising natural nanomaterials. This material has unique properties, including titular structure, high aspect ratio, versatility, good biosysorbability and low cost. Most importantly, HNT, as a nanoscale container, can well wrap antimicrobial molecules. Essential oils, natural substances derived from plants, are generally considered safe and show antimicrobial activity against a wide range of microorganisms, including bacteria and mold. Research and development personnel are loading different essential oils into HNT materials and making them into food packaging materials.
latest experimental data show that fresh cherries in antibacterial packaging have a two-day extension, which adds 40 per cent to the business's earnings. In addition, NanoPack antibacterial cling film on baked goods also has a significant preservation effect. The experiment found that the shelf life of baked goods in NanoPack antibacterial preservation materials was doubled compared to baked goods in traditional packaging. absorbent packaging trays: sucking away excess liquids from food
Currently, NanoPack antibacterial packaging materials are not fully market-oriented due to high costs and improved technology. Aptar Food and Beverage Packaging Technology in the U.S. has a different approach, by absorbing excess liquid from fresh food to achieve a fresh effect.
's patent-pending SeaWell seafood tray uses integrated absorption technology, located in a hole at the bottom of the tray that absorbs excess liquid from seafood and reduces potential damage to seafood. Typically, with SeaWell seafood trays, the shelf life of fresh seafood can be extended by 50% or more.
the pallet is also visually discerned, using the company's signature blue color, which creates a visual barrier from most of today's plain black and white trays, allowing consumers to recognize them at a glance. . StixFresh Stickers: One Sticker Can "Reverse AgeIng"
Malaysian start-up StixFresh Fruit Stickers is one of the representatives of Wonderful Packaging Black Technology. Zhafri Zainudin, founder of StixFresh, was visiting a friend who ran a fruit stall and found that the friend was often frustrated by the loss of fruit rot. So Zhafri is trying to find a solution that is simple to apply and non-destructive to fruit. You've seen the trademark stickers on the fruit, have you? Zhafri also noticed the label, and he began to wonder why he didn't use stickers to solve the problem of perishable fruit.
after a long period of research, Zhafri and his team finally developed the StixFresh sticker, which can extend the freshness of many fruits by 14 days by simply sticking it to the fruit. And after testing, the fruit that used the StixFresh sticker was sweeter and more hydrated because it enhanced the fruit's cellular structure.
it is understood that the sticker consists of special waxes and other natural ingredients that form a protective layer around the fruit to keep it fresh. The ingredients used in StixFresh comply with FDA GRAS requirements and can be safely used in the food sector. Packaging black technology business and application value of large to broaden sales, so that products sold farther away
to extend the shelf life of food, can help enterprises to broaden sales, products sold farther away. According to media reports, "Japan's Ministry of Agriculture, Foreculture and Aquaculture will encourage enterprises to improve plastic containers through subsidies, while maintaining the taste and quality of rice, greatly extend the shelf life of boxed convenience rice."
Currently, the shelf life of boxed convenience rice in Japan is about 6-10 months, by improving plastic containers and packaging materials, to prevent light and air from entering the box, the shelf life of boxed convenience rice can be extended to more than one year. Japan's Ministry of Agriculture, Foreculture and Aquaculture believes that extending the shelf life will increase sales of japanese boxed convenience rice overseas. To bring more benefits to enterprises, so that more consumers enjoy exotic cuisine, is the meaning of packaging black technology. Reserved the product flavor to the maximum extent, enhance product strength
As mentioned earlier, ordinary dairy products storage time is too long, although still in the shelf life, but due to light, oxygen and other reasons, the active ingredients in dairy products slowly lost, the taste will change accordingly. The application of light-proof packaging is not only to extend the shelf life of dairy products, but also to preserve more nutrients in the product, improve product strength. Products such as mayonnaise and cola are used in packaging black technology, but also to enhance product strength considerations. Mingming is still in the shelf life, the flavor has changed greatly, which will certainly give consumers a big discount on the consumer experience, but also damage the corporate image.
addition, do not change the product formulation, do not add additional ingredients, but also packaging black technology outstanding advantages.
past, fresh fish tend to rot and are often made into smoked fish, dried fish and other products. But obviously, the traditional pickling, air-dried preservation method has been difficult to meet the taste needs of modern consumers. Do not change the product formula, taste, shape, just a new packaging, can extend the shelf life of food, is undoubtedly the most acceptable choice for consumers. Reduce food waste and save costs
Nearly a third (about 1.3 billion tons a year) of global food production for human consumption is lost or wasted, according to data released by the World Food and Agriculture Organization in 2011. And a large part of the wasted food is due to it rotting or exceeding its shelf life. Therefore, by changing the packaging to extend the shelf life of food, not only can reduce food waste, but also reduce the cost burden caused by food decay. In particular, operating fresh food enterprises, packaging black technology can help products beat the time, greatly reduce the loss rate.
, rotting food produces a lot of carbon dioxide, etc., and dealing with such rotten food also produces more greenhouse gases, which is not conducive to environmental sustainability. Therefore, by changing the packaging to extend the shelf life of food, not only can reduce food waste, but also conducive to the environment. Nestle is already calling on consumers to reduce food waste by properly preserving food and controlling the amount of food they eat, and it has set up its own research institute to study the shelf life of food. In July, Nestle replaced its snack bars with a new paper package that not only can be recycled, but also ensures that the product is fresh and of no lower quality throughout its shelf life.
(Viona)