Trends in Beverage Packaging

Volume 16: The Science of Beverages

Alexandru Grumezescu, Alina Maria Holban

• Publisher: Academic Press
• Year: 2019
• Print ISBN: 9780128166833
• eBook ISBN: 9780128166840
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Trends in Beverage Packaging, volume 16 in the Science of Beverages series, presents an interdisciplinary approach that provides a complete understanding of packaging theories, technologies and materials. This reference offers a broad perspective regarding current trends in packaging research, quality control techniques, packaging strategies and current concerns in the industry. Consumer demand for bottled and packaged beverages has increased, and the need for scientists and researchers to understand how to analyze quality, safety and control are essential. This is an all-encompassing resource for research and development in this flourishing field that covers everything from sensory and chemical composition, to materials and manufacturing.- Includes information on the monitoring of microbial activity using antimicrobial packaging detection of food borne pathogens- Presents the most up-to-date information on innovations in smart packaging and sensors for the beverages industry- Discusses the uses of natural and unnatural compounds for food safety and good manufacturing practices

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Trends in Beverage Packaging

Himadri Borah; Upakul Dutta Department of Chemical Sciences, Tezpur University, Tezpur, India

Abstract

Innovation seems to be the eminence of success within the beverage industry. Beverage packaging has enjoyed a rich history, providing easy access to nutritious, shelf-stable food, and beverages for many decades. As seems to happen in every process of developing new products, beverage-makers are searching for original closures and caps to seal and protect their products while also being appealing to consumers, both aesthetically and in their simplicity in use.

Beverage packaging is coming out with new trends which are focusing on the structural modification of packaging materials and the expansion of new active and/or intelligent systems. Improvement in packaging can lead to better interaction with the product and its environment, enhancing the preservation of beverages, such as milk, juice, wine, or beer, customer acceptability as well as food security. Glass, metals (laminates or foils, aluminum covers, aluminum, tin-free steel, and tinplates), plastic, paper, and paperboards were the traditionally used materials for food packaging. It is very important to select the right packaging material as it plays a key role in maintaining product quality and freshness at the time of distribution and storage.

It is a matter of concern that most of the materials currently employed for food packaging are nondegradable, causing environmental issues. A number of biopolymers have been put to use in order to produce materials for eco-friendly food packaging. Nowadays, nanoparticles are used to improve mechanical as well as barrier properties of packaging materials. Polymer nanocomposites strikingly upgraded packaging properties because of their nanometer size dispersion. These enhancements include increased modulus and strength along with water resistance and decreased gas permeability. Furthermore, it is possible to add biologically active ingredients to confer the desired functional properties to the packaging materials. The packaging system, supported by a correct alternative of the packaging materials blessed with applicable gas (e.g., O₂, CO₂) and vapor barrier and mechanical properties, prevents product deterioration because of chemical science or biological factors and maintains the general quality throughout storage and handling.

In today’s world of worldwide markets and rigid competition in each product alongside increasing client demand, it becomes important for corporations to explore ways in which to boost their production by maintaining safety, improving packaging materials, implementing versatile and standardized technology, and adopting tested management principles.

Keywords

Beverage; Packaging; Nanoparticles; Active packaging; Intelligent packaging

1.1 Introduction

Food packaging over the years has taken on several sizes, shapes, functions, and even causes and in the current scenario of world markets and stiff competition in each product, it becomes necessary for firms to explore ways in which to boost their productivity. Consumers want fresher, healthier food with fewer ingredients—packaged in smaller sizes. Therefore, it becomes necessary for companies to find ways in which to boost their productivity. Consumers want to be able to access food products in the most convenient way for them—whether it be at a local retail outlet, club store, or online. They seek sustainability, waste reduction, and improved food safety. Food packagers are continually challenged to meet these consumer demands. Towards this end, companies have been striving to improve the efficiencies of their operations through improvements in the processes. Reducing wastes and shortening lead times become all the more imperative in the food industry due to the perishable nature of the product (Mahalik and Nambiar, 2010).

Packaging may be defined as a cost effective means of providing presentation, protection, identification data, containment, convenience, and compliance for a product throughout storage, carriage, show and till the merchandise is consumed. By packaging, the containment is being stored and it assures the safety of food products during distribution and storage beside variable conditions, such as water vapor, spoilage microorganism, gases, light, dust, and mechanical shock and vibrations that can lead to their degradation. It provides physical protection and also creates necessary physicochemical conditions for goods that are essential in getting a satisfactory shelf life and maintaining food quality along with nutritious food supply (Rhim et al., 2013). The package should guarantee adequate stability of the merchandise throughout the period. The external image of the package should not solely complement product confidence; rather, it should give clear and sententious product identification and alternative options as follows:

1. (a) The package ought to give adequate information concerning the contents together with legal needs, route of administration, storage conditions, batch range, ending date, manufacturer’s name and address, and product number.
2. (b) The package ought to ideally have associate degree of aesthetically acceptable style. Packaging encompasses those packaging elements that have an immediate contact with the merchandise. The main functions of the primary package are to contain and to restrict any chemical, climatic, or biological or occasionally mechanical hazards that may cause or lead to product deterioration. The packaging external to the primary package is termed the secondary packaging. The secondary packaging chiefly provides the additional physical protection necessary to endure the safe deposition and for refill packaging (Mehta et al., 2012).

There are basically four main functions of packaging. They embody protection and containment, convenience, transportation, and, most recently, communication and promoting (marketing) (Hutchinson, 2010). The globalization phenomenon has brought the possibility to access countless foods from every part of the globe, so the importance of preserving their original organoleptic properties is increasing. The food industry was forced to develop new ways and technologies to satisfy the consumers’ demands (Regiane et al., 2017).

As stated by the Global Association for Marketing at Retail, also known as POPAI, consumers spend two-thirds of their time on the visual components of a package, and solely 5–10 s viewing beverages before selecting them. This appealing nature of packaging from the consumer’s standpoint has driven the process of packaging as a whole, consumers being unable to focus on packaging components. With the increasing range of commodities on the market, there should inherently be some kind of external packaging to draw the attention of a buyer—it is not simply a matter of the merchandise itself. This packaging acts not solely as protection for what is within, however conjointly, as a technique of communication to shoppers—signifying worth, quality, and identity. Since the beverage market continues to evolve, the requirement to distinguish a product from its competition in the market also increases, and the way to attain this can be through varied storage approaches. Beginning with wine and spirits, to bottled or drinking water, and to juice and sodas, beverage packaging is getting active and it is developing.

It appears as if the trend in potable packaging is aimed at decreasing production prices while increasing client attractiveness through numerous packaging ways and trends. This down price and boosted attention has the potential to extend revenue for the producers, whereas giving the buyer the sensation of added value together with more quality.

1.2 History of Packaging

The progress in food packaging has evolved as man’s lifestyle has changed. For an awfully long period of time, people used to eat what they could accommodate or gather in their immediate surroundings. As individuals shifted from a nomadic lifestyle to staying in a sheltered space, the necessity arose for containers or vessels to store food. In step with historians, packaging emerged as a technique of preservation within the prehistoric era. The necessity of development was driven by the need to store food from decay, as well as pests such as insects. The first models of packaging were made of natural materials—skins and leaves (Opara and Mditshwa, 2013). Grasses, bamboo, and wood were traditionally used to weave baskets. A variety of primary materials that could be used as food containers were pottery, paper, and glass.

Glass was a much used material in food packaging, having a very long history; the first packages made of glass used to hold the food are believed to have been introduced around 3000 BC. Glass bottles were utilized principally for packaging processed food items, especially where moisture and oxygen barrier are of utmost importance (Hutchinson, 2010). It is fascinating to notice that the primary materials employed to make glass at that time, limestone, soda, sand, and silica, are the identical materials that are used nowadays, even if different additives have been developed to give to the glass varying properties and colors. Carbonated refreshment drinks contain broken down carbon dioxide (CO₂), making weight inside the package, and glass is regularly the appropriate packaging fit for withstanding CO₂ weight. Additionally, the unscented and static compound property of glass that guarantees healthy taste and kind of the substance makes it favorable for food packaging. The reusability and recyclability of glass-based packaging material add to more positive effects on nature (Opara and Mditshwa, 2013).

The creation of glass supports has several steps, including: warming a blend of silica (the first stage of glass), sodium carbonate (the dissolving agent), and limestone/calcium carbonate and alumina (as a stabilizer) to high temperatures until the materials are liquefied into a thick fluid mass which is filled in molds. Reusable broken glass (cullet) is additionally utilized in glass produce and it can represent approximately 60% of every crude material. Glass materials utilized in food storage are usually surface-covered to give grease in the creation line and dispense in cases when the surface is scratched or there are scraped spot and line jams. On the other hand, glass coatings increment and protect the quality of the container to lessen breakage. Enhanced break obstruction enables producers to use slender glass more often, which reduces the weight of the package being easily transferred and transported. Since it is unscented and synthetically dormant, applicable to all food items, glass has a few favorable circumstances for food packaging industry: owing to the fact that it is impermeable to gases and vapors, it can keep items fresh for a significant period of time without weakening the taste or flavor. The ability to reach and keep high preparing temperatures makes glass suitable for warmth disinfection of low-corrosive and high-corrosive food also. An important property of glass is its inflexibility, which gives great protection, and can be delivered in different kinds of shapes. A big benefit of it is that the shoppers are able to see the item, while the variety of glass shading can secure light-delicate products. Anyway, glass packaging is very important for the environment since it is reusable and recyclable. Like any other material, glass also has some weaknesses. The transportation costs are higher due to its substantial weight, regardless of endeavors to use more slender glass. Another reason to worry is its weakness and possibility to break from inadequate weight, effect, or warm stun (Marsh and Bugusu, 2007).

The most suitable and adaptable material for all packaging structures is metal. It offers a blend of incredible physical insurance and obstruction properties, formability and enlivening potential, recyclability, and customer acknowledgment. Aluminum and steel represent the two metals most transcendently utilized in packaging. Usually used to make jars, foil, and covered paper or plastic packaging, aluminum represents an irreplaceable white, shiny material, got from bauxite mineral, where it is produced in mix with oxygen as alumina. Magnesium and manganese are added very often to aluminum in order to raise its quality properties. Not at all like numerous metals, aluminum is profoundly immune to major types of erosion; its regular covering of aluminum oxide gives an exceptionally powerful hindrance when in contact with air, temperature, dampness, and substance assault. Other than giving a great obstruction to condensation, air, light, sun, scents, and microorganisms, aluminum possesses impressive adaptability and surface flexibility, brilliant pliability and formability, and remarkable emblazoning potential. The reality is that it is a perfect reusable material in light of the fact that it is anything but difficult to be restored and processed into new items. Purified aluminum is used for light packaging of essentially soda pop jars, pet food, fish, etc. The primary weaknesses of aluminum are its staggering expense compared with other metals (e.g., steel) and its f...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Contributors
• Series Preface
• Preface
• 1: Trends in Beverage Packaging
• 2: Recent Development in Beverage Packaging Material and its Adaptation Strategy
• 3: Bioactive Packaging for Modern Beverage Industry
• 4: Symbolic Meaning in Beverage Packaging and Consumer Response
• 5: Glass Beverages Packaging: Innovation by Sustainable Production
• 6: Diamond-Like Carbon: An Efficient Cost-Effective Material for Beverage Storing
• 7: Nano-Revolution in Beverage Industry: Tailoring Nano-Engineering to Consummate Novel Processing and Packaging Panacea
• 8: Biodegradable Polymer Nanobiocomposite Packaging Materials
• 9: Computational Tool for the Analysis of the Energy Performance of Cold Storage Systems in the Wine Industry
• 10: Sensor Trends in Beverages Packaging
• 11: Recovery and Reuse of Waste Tetra Pak Packages by Using a Novel Treatment
• 12: Enhancing Designed Reuse of Beverage Packaging
• 13: Microbial Spoilage in Packaged Beverages
• 14: Natural Fibers in Beverages Packaging
• Index