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Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension
Anna-Sophia Bauer1, Kärt Leppik2,3, Kata Galić4
1Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, 1030 Vienna, Austria.
Foods (Basel, Switzerland)
|March 10, 2022
Summary
Sustainable food packaging for cereals and confectionary is crucial due to high resource use and waste. A comparison of environmental impact between product and packaging is needed for effective sustainability improvements.
Area of Science:
- Food Science
- Packaging Engineering
- Environmental Science
Background:
- Growing interest in sustainable food and packaging across sectors.
- Focus on high-impact areas like meat/dairy, neglecting cereals and confectionary.
- Cereals and confectionary have significant ecologic/economic relevance due to resource input and waste.
Purpose of the Study:
- To elaborate on the current state of cereal and confectionary packaging.
- To provide insights for practitioners aiming to enhance sustainability in this sector.
- To analyze packaging functions, properties, product characteristics, and decay mechanisms.
Main Methods:
- Review of existing literature on food packaging.
- Analysis of packaging concepts and shelf-life extending technologies.
- Categorization of products including cereals, confectionary, bakery, and snacks.
Main Results:
- Detailed examination of packaging functions and properties for specific food types.
- Overview of past and present packaging solutions.
- Exploration of shelf-life extension technologies and their impact.
- Identification of knowledge gaps in understanding packaging's role.
Conclusions:
- A comprehensive understanding of packaging's purpose is essential.
- Comparing the environmental burden of product versus packaging is necessary.
- Actionable insights for packaging redesign and sustainability improvements are derived from this comparison.
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