Packing Functional Foods: Tips for Manufacturers
In Brief:
- People from other countries are looking for different ways to incorporate functional foods items into their lifestyle. While the first thought foodresearchlab have is to compromise the continued freshness of the product.
- People brew the functional food worldwide into tea or use it as a dye to clothes; they even apply it to skin. Due to these varying demand, Foodresearchlab has a varied Food Packaging techniques to pack that quickly adapt to ensure the freshness of food while also allowing them to be flexible to use in any consumer’s desired way.
Introduction:
According to a survey, more than 50% of millennials used mobile devices to search for more functional foods to add nutrients to their diets and search for how to use them to maximize health benefits. This trend leads food processors and food manufacturing industries to consider more innovative packaging technologies. Food Packaging Companies make it accessible for people to incorporate them into different applications to be in the desire of the consumer needs.
Functional food packing:
Food Packaging Services has an innovative idea in a new packing technology for functional food to expand shelf life and improve fresh meat and vegetable product safety. With the growing demands of the carbon footprints, there is also the opportunity to produce greener functional food by packing and reducing the transportation coast.
Although some ingredients are stable in water, others undergo accelerated breakdown, limiting shelf-life and compromising the product quality and taste. For example, delivering live probiotics in ready to consume formats usually require refrigeration and various storage conditions. Even under these specific conditions, shelf life is measured using weeks or months, rather than years and refrigeration adds transportation, manufacturing, and storage costs.
Vitamin C naturally undergoes oxidation with the waterly substance. Packaging For Food Products to expand the shelf life that meets claims over its shelf life is commonly used. It requires 15% more ingredient than reported on label, to ensure the active compounds meet the product label claims. This method increases the total raw ingredient coast.
To overcome these problems in Small Business Food Packaging the usage of unstable ingredients in water-based ready to consume products such as yoghurts, smoothies, and drinks open up a wide range of innovative functional food formulation packing associated marketing opportunities.
Free tips for food manufacturers to pack functional foods to attract health-conscious consumers:
Square shaped packing is cool:
Health claims are the key to sell a product, to increase the sales it must be displayed to potential consumers. Foodresearchlab focuses on the more straightforward packing concepts, which is more useful for consumers. The concept is driven from European sports nutrition giants unique in the industry as they use the rectangular tub for their high volume protein, energy and recovery drinks. The more popular round tubs manufactured by other manufacturers have a less obvious front to the container. It means that even if the products carry marketing claims, these may not be known to the consumer when it is stacked on retailers shelves. The advantages of using rectangular containers extend far beyond retailers shelves, as square tubs occupy less space when boxed than comparable round tubs. This shape allows boxes to be used, by reducing the packaging and allowing the product to be packed more densely within the small box, saving valuable warehouse space and freight costs. These mainstream retailers measure sales lead as success in terms of tens of thousands worth of stock sold per square centimetre of shelf space!
Smart packing:
Food spoilage is the main problem for chilled and frozen product and poor storage such as heat exposure during delivery or storage cold result in foods losing its texture & colour. These are some example events that have adverse consequences for the consumers, retailers and food manufacturers. And this could be prevented by using intelligent nano packing. When coupled with a colour change, this type of nano-packaging could notify the consumer not to buy the product or be linked with barcoding so that the product’s sale the check out would be prevented.
Convincing the texture and taste:
Most of the problem relating to the stability, taste and delivery of a sufficient amount of ingredients, are reduced are even abolished when components are in power format. New advance in packing technology can bring up the new result to the sports drink sector that is “instanced” ready to drink product. Foodresearchlab provides this advanced packing format with the power cap TM system, which comprises the bottle containing liquid and the power cap, which keeps other ingredients in the liquid or powder format separately. When the drink is consumed, the cap is twisted, and the cap contents are poured on the drink. Most popular food packaging companies follow this format revolutionizing the sports drink market, by matching the convenience that adds functionality from ingredients that could not be fresh previously.
Greener Future:
The increasing trend on environment focus drives the manufacturers to pack the food product in green packing. The easiest and least intrusive step to food manufacturer is to use green packing materials. It can range from replacing non-biodegradable plastic with biodegradable forms or by using recyclable packing. It minimizes the packing coast to the food product packaging companies, the most obvious form of packing comes by using recyclable packing in non-recyclable conditions.
Conclusion:
Functional food Product development appears to be the current trend in post-COVID time worldwide. We have a keen knowledge to provide a necessary element to bring an innovative packing salutation that is sustainable for all the environmental conditions. Our Nutrition packaging suppliers work based on the machinery and products offered to increase the production efficiency and flexibility while still ensuring the best quality formulated food packing by reducing their spoilage during the transportation from farm to table of the consumer.
There are different methods available for increasing the shelf life visit our blog to know more about it.
References:
- Nunes, M. A., Costa, A. S., Barreira, J. C., Vinha, A. F., Alves, R. C., Rocha, A., & Oliveira, M. B. P. (2016). How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies. LWT-Food Science and Technology, 65, 70-78.
- Zhao, J. C. (2014). The Technology and Storage Stability Studies of Yam Functional Food. In Applied Mechanics and Materials (Vol. 687, pp. 4515-4519). Trans Tech Publications Ltd.
