[Abstract] The growing concern about food safety and the strong demand for reducing the loss of perishable foods and drugs will stimulate the market's demand for smart packaging. Food technology researchers estimate that 20% to 40% of food packaging will use new technology in the future.
At present, food and beverage are the two largest markets for active and smart packaging, and their demand accounts for more than half of the total market demand. It is understood that the food and beverage market will grow by more than double digits in the next few years, and the pharmaceutical market will also maintain a very fast growth rate. Food Partner Network understands that the demand for active and smart packaging in the US packaging industry is expected to increase to $1.9 billion in 2013, an average annual increase of 8.3%. This is mainly due to the presence of oxygen scavengers in food, beverage and pharmaceutical packaging. A large number of applications. Due to the current strong demand for low-cost single-layer deoxygenation systems, the use of disposable juice and tea bottles will increase rapidly. However, with the emergence of more mature products and applications, the market demand for temperature control and corrosion control packaging will slow down.
There is no doubt that active smart packaging will grow faster and faster, and will leapfrog by time-temperature indicators (TTIs) and other active smart packaging systems. It is understood that many of the emerging active smart packaging can improve the level of product differentiation at the most reasonable price, and provide them with tracking and various interactive functions.
It seems that there is another truth: If there is a unbreakable line of defense in the world, it is definitely not a Magino, but an attack. Attack is the best defense. The same is true for food safety. Active smart packaging, full of intelligent dynamic defenses in food quality and safety.
Active smart packaging means that people have added more new technology components to their packaging through innovative thinking, which has both general packaging basic functions and some special features. The special properties of these packages meet the specific requirements of the product and the dynamic changes of special environmental conditions. At present, the paper mainly uses mechanical, electrical, electronic and chemical packaging technology.
Scientists have developed new packaging technologies that indicate whether foods have deteriorated and packaging techniques that extend the shelf life of foods, collectively known as active smart packaging technology.
Active smart packaging technology seems to be profound, but it has already appeared in our daily lives. The moisture-absorbing agent, antioxidant, and safety button on the top cover of the canned food in the food packaging are all intelligent packaging elements that adjust or display the quality status of the product as the product changes. For example, some fresh foods need to be stored at low temperatures, otherwise the bacteria inside will be active, causing food to deteriorate. A new label indicating the time and temperature is placed on the package. The chemical composition will polymerize when the temperature rises, and the color of the label will change accordingly. The customer can know at what temperature the food is stored and stored. How long has it been, how fresh is it.
According to reports, this type of technology known as "active packaging" has been put into use in the United States, France and other places. Many companies recognize that customers are aware of the freshness of the food they provide, and the potential commercial benefits are enormous. The extra cost of developing new technologies is nothing more than “small and sorrowful.†Currently, some companies in the United States Fresh-keeping indicator packaging for frozen foods is being developed, and new packaging can monitor the release of meat, fish or vegetables due to improper freezing and decay. The concentration of oxygen and carbon dioxide required for different fruit and vegetable preservation is different, and packaging technology for this characteristic is also being developed. A company in California is developing a packaging film that can change its penetration capacity with temperature to meet the different needs of different fruits and vegetables for oxygen and carbon dioxide. In New Zealand, researchers are developing a fruit package that can indicate when a fruit like a peach is too late to be squeezed. Food technology researchers estimate that 20% to 40% of food packaging in the future will use "active packaging" technology.
Food packaging researchers have found that some materials can absorb oxygen from the bag; some materials interact with the gas produced by the deterioration of the food to change color; some materials change color when the temperature changes. If food is packaged with such materials, it will help prevent food from oxidative deterioration or provide consumers with more information on whether food is safe.
Increasing attention to food safety and a strong demand for reducing the risk of perishable foods and drugs will stimulate the market's demand for smart packaging.
At present, food and beverage are the two largest markets for active and smart packaging, and their demand accounts for more than half of the total market demand. It is understood that the food and beverage market will grow by more than double digits in the next few years, and the pharmaceutical market will also maintain a very fast growth rate. Food Partner Network understands that the demand for active and smart packaging in the US packaging industry is expected to increase to $1.9 billion in 2013, an average annual increase of 8.3%. This is mainly due to the presence of oxygen scavengers in food, beverage and pharmaceutical packaging. A large number of applications. Due to the current strong demand for low-cost single-layer deoxygenation systems, the use of disposable juice and tea bottles will increase rapidly. However, with the emergence of more mature products and applications, the market demand for temperature control and corrosion control packaging will slow down.
There is no doubt that active smart packaging will grow faster and faster, and will leapfrog by time-temperature indicators (TTIs) and other active smart packaging systems. It is understood that many of the emerging active smart packaging can improve the level of product differentiation at the most reasonable price, and provide them with tracking and various interactive functions.
It seems that there is another truth: If there is a unbreakable line of defense in the world, it is definitely not a Magino, but an attack. Attack is the best defense. The same is true for food safety. Active smart packaging, full of intelligent dynamic defenses in food quality and safety.
Active smart packaging means that people have added more new technology components to their packaging through innovative thinking, which has both general packaging basic functions and some special features. The special properties of these packages meet the specific requirements of the product and the dynamic changes of special environmental conditions. At present, the paper mainly uses mechanical, electrical, electronic and chemical packaging technology.
Scientists have developed new packaging technologies that indicate whether foods have deteriorated and packaging techniques that extend the shelf life of foods, collectively known as active smart packaging technology.
Active smart packaging technology seems to be profound, but it has already appeared in our daily lives. The moisture-absorbing agent, antioxidant, and safety button on the top cover of the canned food in the food packaging are all intelligent packaging elements that adjust or display the quality status of the product as the product changes. For example, some fresh foods need to be stored at low temperatures, otherwise the bacteria inside will be active, causing food to deteriorate. A new label indicating the time and temperature is placed on the package. The chemical composition will polymerize when the temperature rises, and the color of the label will change accordingly. The customer can know at what temperature the food is stored and stored. How long has it been, how fresh is it.
According to reports, this type of technology known as "active packaging" has been put into use in the United States, France and other places. Many companies recognize that customers are aware of the freshness of the food they provide, and the potential commercial benefits are enormous. The extra cost of developing new technologies is nothing more than “small and sorrowful.†Currently, some companies in the United States Fresh-keeping indicator packaging for frozen foods is being developed, and new packaging can monitor the release of meat, fish or vegetables due to improper freezing and decay. The concentration of oxygen and carbon dioxide required for different fruit and vegetable preservation is different, and packaging technology for this characteristic is also being developed. A company in California is developing a packaging film that can change its penetration capacity with temperature to meet the different needs of different fruits and vegetables for oxygen and carbon dioxide. In New Zealand, researchers are developing a fruit package that can indicate when a fruit like a peach is too late to be squeezed. Food technology researchers estimate that 20% to 40% of food packaging in the future will use "active packaging" technology.
Food packaging researchers have found that some materials can absorb oxygen from the bag; some materials interact with the gas produced by the deterioration of the food to change color; some materials change color when the temperature changes. If food is packaged with such materials, it will help prevent food from oxidative deterioration or provide consumers with more information on whether food is safe.
Increasing attention to food safety and a strong demand for reducing the risk of perishable foods and drugs will stimulate the market's demand for smart packaging.
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