packaging Carol Zweep
Fresh produce packaging: wrapping it up
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onsumption of fresh fruit and vegetables is an integral part of the healthy eating trend. Consumers are looking for nutritious meal options that are safe, convenient, easy to open and suitable for snacking and an on-the-go lifestyle. Consumers are trying new taste experiences that include exotic fruits and vegetables. Rigid plastic containers and stand-up pouches are growing package formats for the fresh produce segment. Clear packaging enables the consumer to see the product, as well as protect the product from damage and facilitate transportation and storage. Produce packaging can also increase brand marketing by promoting the product by providing information about nutrition, preparation instructions and recipe suggestions. Innovation in fresh produce packaging has resulted in value-added packaging such as combination packs, food kits (such as those that contain salad, dressing and toppings), microwaveable packaging, resealable plastic pouches and ready-to-eat-in containers.
Food waste After harvesting, fresh produce starts to ripen and eventually it deteriorates, especially if bruised during handling or transport. Food waste — food suitable for human consumption that is lost, discarded or uneaten at any stage along the value chain — is a global concern.
According to the Food Waste in Canada report (Value Chain Management International Inc., December 2014), Canada’s annual quantifiable food waste cost is $31 billion. Packaging can increase durability by preventing damage throughout the supply chain. Extension of shelf life and maintaining quality can reduce food waste, have cost savings, enable out of season purchases, and expand markets by accessing produce from remote regions.
Rigid plastic containers and stand-up pouches are growing package formats for the fresh produce segment. Extending shelf life Even after picking, fresh produce will continue to respire or “breathe” by consuming oxygen and producing carbon dioxide. Modified atmosphere packaging (MAP) has been used to lower respiration rate as well as lower ethylene production and sensitivity to ethylene. Ethylene is a ripening hormone emitted by fresh produce. The modified atmosphere packaging technique replaces air with a gas mixture that is lower in oxygen concentration and higher in carbon dioxide concentration. Respiration rate depends on produce type, growing and harvesting conditions, and post-harvest conditions (storage temperature, levels of oxygen and carbon dioxide, and presence of ethylene). Produce with a higher respiration rate (like strawberries, asparagus and lettuce) deteriorates faster. When cut, fresh fruit and vegetables respire even faster.
Role of packaging The combination of lowering storage temperature and using MAP can extend shelf life; however, as fresh produce respires, the packaging must allow for exchange of gases to replenish oxygen and reduce carbon dioxide levels within the package. This can be achieved by micro perforation of films using precise laser control. Amcor offers films with perforations of different sizes and density that can be tailored to match the respiration of the particular type of produce. Use of active packaging, such as ethylene absorbers, can also extend shelf life of fresh produce. PrimePro is a polyethylene plastic film that contains a synthetic zeolite (microporous minerals) that scavenges ethylene. Studies have shown that PrimePro can extend shelf life of celery, bananas and strawberries. It’s Fresh! strips are made from a combination of minerals and clay. These strips can be placed within a package of strawberries or blueberries to extend their shelf life by absorbing ethylene. Packaged fresh produce is becoming more popular due to consumers’ desire for ready-to-eat or ready-to-cook offerings. Packaging is able to preserve and promote fresh produce. Using packaging techniques such as MAP, micro perforated films and ethylene absorbers to increase shelf life is resulting in increased sales through new, wider distribution channels and reduction in food waste.
Carol Zweep is manager, Packaging, Food and Label Compliance, for NSF-GFTC. Contact her at czweep@nsf.org
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16-03-29 6:15 PM