Low-Temperature Packaging Reducing staling, oxidation, and microbial growth using packaging that is compatible with low temperatures is increasing. In fact, low temperatures stall deteriorative reactions sufficiently so that preservatives are unnecessary. As consumer interest in clean label products increases, packaging that is compatible with freezing temperatures is becoming more common for baked goods. In many instances, baked goods are frozen during distribution and sold at ambient conditions. This allows for an expanded distribution network, little or no product preservatives, and a fresh appearance at retail. For example, donuts by Wenner Bakery have a three-day shelf life after thawing. Extending the shelf life of baked goods such as donuts via cold chain is an effective method of extending shelf life since staling occurs most rapidly at temperatures of 50°F–77°F. Packaging for foodservice bakery products often relies on a cold chain and minimal packaging to extend product...
Low-Temperature Packaging
Reducing staling, oxidation, and microbial growth using packaging that is compatible with low temperatures is increasing. In fact, low temperatures stall deteriorative reactions sufficiently so that preservatives are unnecessary. As consumer interest in clean label products increases, packaging that is compatible with freezing temperatures is becoming more common for baked goods. In many instances, baked goods are frozen during distribution and sold at ambient conditions. This allows for an expanded distribution network, little or no product preservatives, and a fresh appearance at retail. For example, donuts by Wenner Bakery have a three-day shelf life after thawing. Extending the shelf life of baked goods such as donuts via cold chain is an effective method of extending shelf life since staling occurs most rapidly at temperatures of 50°F–77°F.
Packaging for foodservice bakery products often relies on a cold chain and minimal packaging to extend product shelf life. For example, A&K Foods packages frozen pizza crusts for institutions, schools, and restaurants in polyethylene bags and corrugated boxes. This freezer-compatible and recyclable packaging allows foodservice operators to easily remove individual crusts. Freezer-compatible packaging requires resiliency at low temperatures. Of particular concern at low temperatures are adhesives on paperboard, cartons, seal layers, and the many layers within laminate structures. For example, because of the high glass-transition temperature of polypropylene, it is very brittle at low temperatures. For this reason, polypropylene films and rigid containers designed for freezing are commonly blended with polyethylene, and amorphous polyethylene terephthalate containers are designed to absorb stresses of dynamic and static distribution. Ease of storage in consumers’ freezers is a growing need in package design.
Comments
Post a Comment