Enzyme-based coatings facilitates reduction of bacteria in food industry

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Date: Nov. 2013
From: Advanced Coatings & Surface Technology(Vol. 26, Issue 11)
Publisher: Frost & Sullivan
Document Type: Report
Length: 532 words
Lexile Measure: 1520L

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Over the past few years, the global food packaging market has witnessed a sturdy growth, mainly due to the rising demand for preserving the freshness and organoleptic characteristics of the packaged food and beverages. Most smart packaging technologies in the food industry focus on the freshness system--an indicator to keep the food fresher for a longer period, which includes temperature-control packaging, antipathogen packaging, and time-temperature packaging. This particular freshness system developed through smart packaging not only benefits the consumers through better preserved and nutritious food, but also enhances the positivity and distinctness of the retailer's brand. However, according to the non-profit Council for Agricultural Science and Technology (CAST), any raw agricultural product could be contaminated with bacteria despite rapid improvement in technologies that ensure the quality and safety of food.

In this regard,...

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Gale Document Number: GALE|A358059411