A Survey on Packaging Materials and Technologies for Commercial Food Products
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Eleonora Bottani
This paper presents the outcomes of a comprehensive and detailed analysis of the Italian food market, targeting the Fast Moving Consumer Goods products and aimed at defining the existing relationships between product characteristics and packaging technologies. A sample of 175 products has been examined, and the corresponding characteristics and packaging technologies were derived from an in-field investigation performed in large and small Italian retailers. Subsequent statistical analyses were first focused on providing descriptive statistics concerning the packaging materials used for food products. Then, cluster analysis was exploited to group products on the basis of the material used for the primary packaging. Discriminant analysis was also adopted to identify product characteristics that significantly contribute to the choice of packaging material. Finally, based on the clusters obtained, contingency tables were used to explore possible relationships among packaging material, packaging techniques and relevant product characteristics. Results of this study could provide useful guidelines to food manufacturers to identify the most suitable packaging technology for new food products.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Proximate Composition of Dry Fermented Turkish Sausage (Sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
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- Relative Antioxidant Activity of Common Indian Herbs
- Isolation of Immunoglobulin from Chicken Egg Yolk using Single-Stage Ultrafiltration with 100-kDa Regenerated Cellulose Membranes
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Artikel in diesem Heft
- Article
- Improving Anti-?-Glucosidase Activity of Douchi Koji Using a Newly Isolated Strain of Bacillus subtilis B2
- Different Approaches for Mass Transfer Studies on Potato Cylinders and Slices during Solar Drying
- Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)
- Evaluation of Moisture Diffusion Coefficient of Cylindrical Bodies Considering Shrinkage During Natural Convection Drying
- Effect of Raw Material and Processing Factors on the Production of Effervescent Artichoke (Cynara scolymus L.) Tea Tablets
- Optimization of Culture Conditions on Mycelial Grown in Submerged Culture of Cordyceps militaris
- Suitability of Feature Extraction Methods in Recognition and Classification of Grains, Fruits and Flowers
- Hydrodistillation of Essential Oil from Cymbopogon flexuosus
- A Survey on Packaging Materials and Technologies for Commercial Food Products
- Formulation, Drying and Nutritional Evaluation of Ready-to-Eat Sapota (Achras zapota) Extrudes
- High Hydrostatic Pressure Effect on Natural Microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in Navel Orange Juice
- Effective Parameters Consideration in Ohmic Heating Process in Two Phase Static System of Bio-Particle-Liquid
- Proximate Composition of Dry Fermented Turkish Sausage (Sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
- Shorter Communication
- Relative Antioxidant Activity of Common Indian Herbs
- Isolation of Immunoglobulin from Chicken Egg Yolk using Single-Stage Ultrafiltration with 100-kDa Regenerated Cellulose Membranes
- Determination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable Pouches
- Modelling of Freezing Kinetics of Extract of Betel Leaves (Piper betle L.)
