Consumers in developed countries are highly interested in facts about the production techniques and ingredients of the food they consume. Some production techniques are apparent as less “natural,” whereas some food ingredients/additives are perceived as “unhealthy.” Such terms, referred to as the “clean label” trend, have driven the food processing industries to connect whether some ingredients/additives are not existing or if the food has been produced using a “natural” production method. With customers motivating the modernization, the food processing industries have moved toward no or fewer ingredients using active packaging solutions. The food manufacturer is responding by integrating active packaging. Here we review active packaging techniques which support clean label trends with focus on driving the clean labels market. We present active packaging technologies antimicrobial packaging; antioxidant releaser; ethylene absorber; oxygen scavenger, carbon dioxide emitters.
|Number of pages||11|
|Journal||Journal of Food Measurement and Characterization|
|Publication status||Published - 2021 Oct|
Bibliographical noteFunding Information:
This project supported by the Department of Science and Technology (DST), Government of India, for the financial support provided under DST INSPIRE Faculty (DST/INSPIRE/04/2018/002544).
© 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)
- Safety, Risk, Reliability and Quality
- Industrial and Manufacturing Engineering