26.1 Introduction: new packaging techniques and the consumer New packaging techniques promise consumers safe food products that keep their high quality throughout shelf-life. The improved quality has been achieved by applying tailored technological solutions that require highly specialised knowl- edge. From consumers'point of view these new techniques require explanations if food can keep fresh for an unexpected and thereby unnaturally long time
‘Genetically modified food’ has become the object of a heated debate by consumer activists and replaced irradiation’s leading role as a target. In this debate the term irradiation is frequently confused with radioactive contamination, especially after the Chernobyl accident. The allegation is made that the nuclear industry needs food irradiation badly in order to find some use for the waste from
Modified atmosphere packaging (MAP) may 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 over the past two decades. The potential advantages and disadvantages of MAP have been presented by both Farber (1991) and Parry (1993), and summarised by Davies (1995) in Table 16.1
Improving the nutritional quality of food is a key requirement for the food industry. There are a number of factors which have made this area one of growing importance, including:
