Contemporary Challenges in Food Packaging

Innovation, Consumer Acceptance, Sustainability, and Regulatory Considerations
Erscheinungsjahr 2027
ISBN: 978-0-443-44643-6
Verlag: Elsevier Science

Buch, Englisch, 400 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 449 g

Contemporary Challenges in Food Packaging: Innovation, Consumer Acceptance, Sustainability, and Regulatory Considerations is an essential resource for academic and industry professionals that explores the complexities of creating innovative, sustainable, safe packaging that attracts consumers within the context of sustainability. This comprehensive text examines the misunderstandings that lead not only consumers but also scientists and industry professionals, to question the necessity and sustainability of packaging materials without fully grasping their essential roles in environmental safety, food preservation, and effective packaging waste management. By highlighting the vital role packaging plays in consumer acceptance, and the circular economy, this book serves as a bridge between academic research and practical application, and gives readers the knowledge to navigate existing challenges in the field. Organized into seven sections,

Contemporary Challenges in Food Packaging: Innovation, Consumer Acceptance, Sustainability, and Regulatory Considerations features 19 chapters that cover everything from the historical evolution of food packaging to the latest innovations in smart packaging technologies. Readers will explore the implications of environmental sustainability, the adaptation to a circular economy model, and the emerging solutions for effective waste management. With contributions from leading experts, the text identifies best practices and innovative strategies that address regulatory requirements, and consumer and industry needs.

Autoren/Hrsg.

Jassi, Sukvinder K.

Kerry, Joseph P.

Fachgebiete

• Geisteswissenschaften Design Produktdesign, Industriedesign
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Technik Allgemein Konstruktionslehre und -technik

Inhaltsverzeichnis

Section 1: History and Introduction to Food Packaging
1. Development of Food Packaging
2. Existing Regulatory Frameworks in the Food Packaging Industry and Current Challenges
3. Industry 4.0: Technological advancements in Food Packaging

Section 2: Packaging – Environmental Challenges and Sustainability
4. Current Environmental Issues
5. Adapting to a Circular Economy Model
6. Infrastructural and Waste Challenges

Section 3: Conventional Packaging in the Food Supply Chain – Current Status, Future Challenges, Consumer Acceptance and Overall Perspectives
7. Manufacturers and Processors
8. Distributors, Warehousing and Storage
9. Retailers
10. Consumer Packaging Needs
11. Waste Processing

Section 4: Industrial Challenges in the Food Packaging Supply Chain: Current and Future
12. Industrial packaging employed in the supply chain – current practice and future challenges
13. Materials in Industrial Packaging - From History Making to History Breaking

Section 5: Required Role of Smart Packaging Solutions
14. Smart Packaging and Supply Chain Needs
15. Consumer Needs and Expectations from Active and Intelligent Packaging

Section 6: New and Novel Packaging Forms – Forms and Usage Considerations
16. Materials and New Formats
17. How Novel Materials and Packaging are Shaping the Industry and Consumer Views

Section 7: Legislative Requirements Against Business Viability and Policy Framework
18. Global Policy Framework
19. Impacts of Legislative Framework on New Developments

Über Autor(innen)

Kerry, Joseph P.
Prof. Joe P. Kerry is a senior college lecturer and head of the food packaging and material sciences group in the School of Food and Nutritional Sciences at University College Cork (UCC). He received his Doctorate in Microbiology at University College Galway in 1995. He then moved to the Department of Food Technology in UCC where he held several postdoctoral positions before being appointed as a College lecturer in 1999. Professor Kerry is a qualified member of the Institute of Packaging and a research member of AMBER. He is, and has been, very involved in national and international research projects both at fundamental and applied levels. Primary research interests address various aspects of general food processing and formulation, food packaging, shelf-life stability, food composition and numerous aspects of food quality, particularly in relation to muscle foods (meat, poultry and seafood) or plant-based analog products representing same. He also has very strong links with industry and his research team assists companies in relation to many aspects of new food product development. He has over 450 publications in peer-reviewed international journals, over 400 presentations at major international conferences, along with several other significant publications by way of edited books, book chapters and national reports. His expertise includes use and manipulation of packaging materials and systems for use with foods, use of extrusion technology for the manufacture of food products/packaging materials, applications and new technology developments within the area of food packaging throughout the distribution chain, especially in the field of smart packaging (active and intelligent systems) and the material sciences of packaging. Prof. Kerry is an editor for Food Packaging and Shelf-life, Packaging Technology and Science and an associate editor for Meat Science. He has served on boards and committees, both within and externally to UCC. Prof Kerry serves as the academic director for the Blás na hEireann - National Food Awards. He has served on the organizing and scientific committees for numerous scientific conferences.

Jassi, Sukvinder K.
Dr. Jassi "Sukky" is an experienced academic and research professional at Leeds Beckett University. She is a research and consultancy professional by background with over 20 years of experience delivering qualitative and quantitative applied projects which has driven decision making, problem solving and the improvement of products and services. Sukky has worked closely with the food industry on various retail, packaging and innovation projects whilst Head of the Retail Institute and Head of Research and Policy at the Sector Skills Council for Food & Drink.

Sukky's research is focused on innovation adoption and resistance to support the implementation of new technology. More specifically, her doctoral research investigated consumer perspectives to intelligent packaging on food products. This research was driven by a need to better understand the relationship between product packaging and the consumer, because intelligent packaging has the potential to transform the consumer experience, reduce food waste, support industry innovation, improve food safety and encourage market competitiveness.
As Course Director for the BA (Hons) International Business programme, Sukky is responsible for developing the course and curriculum, managing performance and ensuring the best experience and outcomes possible for our students. She has taught across a range of undergraduate, postgraduate and degree apprenticeship programmes with expertise in retail, innovation, research methods and consultancy.