Managing innovation is a necessary skill for senior management of all food companies producing new raw materials, new ingredients or new consumer products. Company growth and even survival depends on the introduction of successful new products into old and new markets. The dividing line between product success and failure depends on many factors, but the most important are new product qualities, skills and resources of the company, market and marketing proficiency, and an organised product development process

2.1 Introduction: the role of packaging in the food chain Packaging has a significant role in the food supply chain and it is an integral part both of the food processes and the whole food supply chain. Food packaging has to perform several tasks as well as fulfilling many demands and requirements. Traditionally, a food package makes distribution easier. It has protected food from environmental conditions, such as light, oxygen, moisture, microbes, mechanical stresses and dust. Other basic tasks have been to ensure adequate labelling for providing information e.g., to the customer, and a proper convenience to the consumer, e.g., easy opening, reclosable lids and a suitable dosing mechanism. Basic requirements are good marketing properties

The best known and most widely used active packaging technologies for foods today are those engineered to remove undesirable substances from the headspace of a package through absorption, adsorption or scavenging. To achieve this goal a physical or chemical absorbent or adsorbent is incorporated in the packaging material or added to the package by means of a sachet. In most publications

5.1 Introduction Non-migratory bioactive polymers (NMBP)are a class of polymers that possess biological activity without the active components migrating from the polymer to the substrate. This concept has existed for some time (Bachler et al., 1970; Brody and Budny, 1995; Katchalski-Katzir 1993) and has been applied primarily to immobilised enzyme

As we know from the definition, intelligent or smart packaging monitors and gives information about the quality of the packed food. According to Huis in't give Veld (1996) the changes taking place in the fresh food product can be categorised as (i) microbiological growth and metabolism resulting in pH- changes, formation of toxic compounds off-odours, gas and slime formation

9.1 Introduction Drying is probably the oldest form of preservation Wrapping things that have been dried to protect them from moisture may well have been the earliest form of packaging. Even today a lot of technological development resources are expended to find new ways to package things to keep them dry. Some of the oldest materials used to control moisture are still used today: clay, salt, minerals and plant extracts that have a greater affinity for water than the material being protected. Clay has been used for centuries; moist clay to keep things moist and dried clay to keep things dry. Likewise the importance of salt is legendary

Modified atmosphere packaging (MAPmay be defined as the enclosure of food products in gas-barrier materials in which the gaseous environment has been changed'(Young et al., 1988 Because of its substantial shelf-life extending effect, MAP has been one of the most significant and innovative growth areas in retail food packaging. The potential advantages and disadvantages of MAP have been presented by Farber (1991), Parry(1993) and Davies (1995). Whilst there is considerable information available regarding suitable gas mixtures for different food products, there is still a lack of scientific detail regarding many aspects relating to MAP. These include:

Package integrity is an essential requirement for maintaining the high quality of, for example, sterilised foods and modified atmosphere packaged foods. The increasing focus on quality assurance is putting demands on verification of food package integrity. The foremost noticeable package integrity problem is probably leaking seals, particularly with flexible plastic packages which are more prone to mechanical damage than traditional rigid metal packages. A non- destructive leak test device allowing evaluation of every container produced is. therefore, of interest to food manufacturers

Modified Atmospheric Packaging(MAP)is a precise description of this shelf- life extension technique (Bennett 1995). In the UK, MAP mainly involves the use of three gases-carbon dioxide, nitrogen and oxygen although other gases are used elsewhere. Products are packed in various combinations of these three gases depending on the physical and chemical properties of the food

Preservative packagings for fresh meats should maintain acceptable appearance odour and flavour for product, while allowing the development of desirable characteristics associated with ageing and retarding the onset of microbial spoilage(Taylor, 1985). Such effects can be achieved by packaging meats under various atmospheres of oxygen, carbon dioxide, carbon monoxide and/or nitrogen. The atmosphere within a pack may alter during storage, because of reactions between components of the atmosphere and the product, and/or because of transmission of gases into or out of the pack through the packaging