Food Packaging Films: How They Extend Shelf Life, Benefits and Packaging Technologies

Food Packaging Films and Shelf Life

There is a finite window in which food can be considered fresh. Processed food is exposed to environmental factors and deteriorates when it comes into contact with oxygen, moisture, heat, light, microorganisms, physical stress, as well as other stimuli. Food manufacturers need to slow the deterioration of food the best they can.

Packaging is where the answer to the problem lies. Food packed in the right type of packaging or even placed in the right type of packaging film, can help slow the deterioration of food during storage, as well as retain the food’s quality and safety.

According to GMI Research, the food packaging films market will be worth USD 85.4 billion that by the year 2031. The increase in the consumption of food that is more convenient to keep and has longer shelf-life will drive demand for higher quality of packaging films and a greater focus on food packaging technology. As a result, manufacturers will be able to reduce food waste.

Why Food Packaging Matters for Shelf Life

Packaging has to defend food from external threats through a barrier and a seal. Decomposition can occur in different ways depending on the external threats. Food packaging has to become a barrier to the various changes.

When food is transported, stored, and merchandised, there are multiple reasons that affect food’s freshness and safety including:

• Oxidation
• Evaporation and Condensation
• Spoilage
• Physical Abuse

Each of these threats affects shelf life. The aim of good packaging is to limit exposure to all of these threats.

Benefits of Plastic Packaging Films for Food Products

It has great barriers, strengths, and flexibility. Since not all plastic is the same, there are multiple options for the specific packaging need.

Airtight Packaging Preserves Product Freshness

Air sealing is one of the primary ways in which the freshness of a product is preserved. This is done by sealing a plastic film over the product. A barrier to oxygen helps slow the oxidation of the food.

Water Resistant

Plastic is a great barrier for water. It also prevents leakage. Foods that are easily affected by moisture, like sandwiches, really benefit from this protection during transport.

Packaging Can Increase Shelf Life

One of the biggest advantages of well-designed food packaging is that it can significantly increase shelf life. When effectively designed, packaging can provide an optimal environment for food by limiting exposure to oxygen and other external factors.

For perishable food such as fruits and vegetables, packaging that controls exposure to ethylene gas can help further control spoilage.

Designs That Work

Packaging made from plastics can be form fitted to the product being packaged, and can be made in various thicknesses to control cost.

One example of this is the use of a plastic tray. Each compartment of the tray can be used to separate foods being packaged. Likewise, film can be used to tightly fit a product to the packaging but used minimally.

Understanding Permeability

The lower the permeability of a packaging material to the molecules of oxygen and water vapor, the better the material can serve its barrier function.

There are various tradeoffs of which type of permeable material to use based on the sensitivity of the food product to moisture as opposed to sensitivity to oxygen.

Sealed Plastic, Safer Food

The packaging of food in plastics also reduces the need for unwanted tampering, as consumers can ensure that protective seals on the packaging have been maintained throughout the distribution process.

Modern packaging technologies utilize systems like tear-away seals and film seals which help consumers determine if a package has been open or tampered with.

Innovations in Food Packaging

Packaging food has evolved far beyond simply enclosing food in a container. Food can remain fresh for longer periods of time by inventive use of technology to control the balance of the environment surrounding the packaged food.

Two highly successful examples of this are modified atmosphere packaging and vacuum packaging.

Modified Atmosphere Packaging

The term 'modified atmosphere packaging' (MAPS) describes the practice of modifying the air environment contained in a package. This process replaces or reduces the overabundance of oxygen inside the package with inert gases such as carbon dioxide and/or nitrogen.

If used correctly, the MAP inhibits oxidation and the growth of microorganisms that spoil and decay food. This packaging is beneficial for meat, cheese, bakery products, and numerous other foods where maintaining the quality of food is easily improved through MAP.

Vacuum Packaging

Vacuum packaging is an alternative approach. The air is removed from the packaging prior to sealing. This results in a reduced level of oxygen.

Vacuum packaging, like MAP, helps control the growth of spoilage microorganisms, but it also limits oxidation. For frozen foods, this packaging helps reduce freezer burn.

Deciding on Food Packaging Film

Not all food packaged products are the same, and not all packaging is the same. The film selected is based on a variety of considerations such as moisture, oxygen sensitivity, cold storage, expected length of storage, transportation, etc.

A packaging film for fresh produce may not work for meat or dairy, baked goods or frozen. Therefore, the product defines packaging needs.

Design packaging that is as safe as it is attractive and sustainable. This is the objective. A carefully selected combination of film and packaging technology can achieve this. A manufacturer's best friend is a packaging film with barrier technology. Packaging materials and technologies allow manufacturers to protect products and ensure freshness.