interpack 2011: Smart Packages for Freshness
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Critics now argue that the extra chemicals in active packaging impair the product’s “naturalness”. “Only harmless odor and flavor-neutral substances are employed for food protection,” Sängerlaub counters. Furthermore, antimicrobial substances like sorbic acid are capable of rendering preservatives in the product superfluous. “This in fact promotes a healthy life-style.” The scientist sees a bigger problem in the high cost of launching new packaging solutions on the market. Industry would have to modernize its packaging lines and exhaustively test its new packages. “This hampers the step from the laboratory to mass production,” says Sängerlaub.
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