Richard Coles is a Consultant in Food Packaging, based in London, UK Mark Kirwan is a Consultant and Lecturer in Packaging Technology, based in London, UK

“This book will help those in industry who need to know about the packaging needs of the products and to understand how packaging needs are met in manufacture, storage, distribution and retailing.”  (South African Food Science and Technology, 1 November 2013)“On balance however, this is an excellent introductory book covering all the basic principles, and it achieves this goal very well.”   (Food Science and Technology, 2012)"To sum up, "Food and Beverage Packaging Technology" makes an excellent companion book for packaging professionals including specifiers and marketers: a reliable guide for anyone needing to find their way around a complex industry." (Packaging Films, 2012)

• Preface xiiiContributors xv1 Introduction 1Richard Coles1.1 Introduction 11.2 Packaging developments – an historical and future perspective 31.3 Role of packaging for enhanced sustainability of food supply 51.4 Definitions and functions of packaging 91.5 Packaging strategy 101.6 Packaging design and development 101.7 Conclusion 27References 27Websites 282 Food Biodeterioration and Methods of Preservation 31Gary S. Tucker2.1 Introduction 312.2 Agents of food biodeterioration 322.3 Food preservation methods 38References 573 Packaged Product Quality and Shelf Life 59Helen Brown, James Williams and Mark Kirwan3.1 Introduction 593.2 Factors affecting product quality and shelf life 623.3 Chemical/biochemical processes 633.4 Microbiological processes 673.5 Physical and physico-chemical processes 703.6 Migration from packaging to foods 733.7 Conclusion 81References 814 Logistical Packaging for Food Marketing Systems 85Diana Twede and Bruce Harte4.1 Introduction 854.2 Functions of logistical packaging 864.3 Logistics’ activity-specific and integration issues 894.4 Distribution performance testing 974.5 Packaging materials and systems 994.6 Conclusion 104References 105Further reading 1055 Metal Packaging 107Bev Page, Mike Edwards and Nick May5.1 Overview of market for metal cans 1075.2 Container performance requirements 1075.3 Container designs 1085.4 Raw materials for can-making 1105.5 Can-making processes 1135.6 End-making processes 1185.7 Coatings, film laminates and inks 1205.8 Processing of food and drinks in metal packages 1215.9 Shelf life of canned foods 1275.10 Internal corrosion 1335.11 Stress corrosion cracking 1335.12 Environmental stress cracking corrosion of aluminium alloy beverage can ends 1335.13 Sulphur staining 1345.14 External corrosion 1345.15 Conclusion 135References 135Further reading 1356 Packaging of Food in Glass Containers 137Peter Grayhurst and Patrick J. Girling6.1 Introduction 1376.2 Attributes of food packaged in glass containers 1396.3 Glass and glass container manufacture 1416.4 Closure selection 1476.5 Thermal processing of glass packaged foods 1486.6 Plastic sleeving and decorating possibilities 1496.7 Strength in theory and practice 1496.8 Glass pack design and specification 1506.9 Packing – due diligence in the use of glass containers 1526.10 Environmental profile 1536.11 Glass as a marketing tool 155References 155Further reading 1567 Plastics in Food Packaging 157Mark J. Kirwan, Sarah Plant and John W. Strawbridge7.1 Introduction 1577.2 Manufacture of plastics packaging 1617.3 Types of plastic used in packaging 1707.4 Coating of plastic films – types and properties 1827.5 Secondary conversion techniques 1857.6 Printing 1877.7 Printing and labelling of rigid plastic containers 1887.8 Food contact and barrier properties 1897.9 Sealability and closure 1927.10 How to choose 1967.11 Retort pouch 1987.12 Environmental and waste management issues 205References 209Further reading 210Websites 210Appendices 2118 Paper and Paperboard Packaging 213M.J. Kirwan8.1 Introduction 2138.2 Paper and paperboard – fibre sources and fibre separation (pulping) 2158.3 Paper and paperboard manufacture 2178.4 Packaging papers and paperboards 2198.5 Properties of paper and paperboard 2238.6 Additional functional properties of paper and paperboard 2258.7 Design for paper and paperboard packaging 2288.8 Package types 2288.9 Systems 2438.10 Environmental profile 2438.11 Carbon footprint 247References 249Further reading 249Websites 2509 Active Packaging 251B.P.F. Day and L. Potter9.1 Introduction 2519.2 Oxygen scavengers 2529.3 Carbon dioxide scavenger and emitters 2549.4 Ethylene scavengers 2559.5 Ethanol emitters 2569.6 Moisture absorbers 2579.7 Flavour/odour absorbers 2589.8 Lactose and cholesterol removers 2599.9 Anti-oxidant release 2599.10 Temperature-controlled packaging 2599.11 Regulatory issues, consumer acceptability and equipment considerations 2609.12 Conclusion 261References 26110 Modified Atmosphere Packaging 263Michael Mullan and Derek McDowell Section A: Map gases packaging materials and equipment 26310.A1 Introduction 26310.A2 Gaseous environment 26410.A3 Packaging materials 27010.A4 Modified packaging atmosphere machines 27610.A5 Quality assurance of map 283Section B: Main food types 28810.B1 Raw red meat 28810.B2 Raw poultry 28810.B3 Cooked, cured and processed meat products 28910.B4 Fish and fish products 29010.B5 Fruits and vegetables 29110.B6 Dairy products 293References 29311 Bioplastics 295Jim Song, Martin Kay and Richard Coles11.1 Introduction 29511.2 Definitions 29711.3 Bioplastics and carbon 29811.4 Bioplastics – overview of material types 29911.5 Waste management options for bioplastics 31011.6 Bioplastics – challenges for a growing market 31611.7 Conclusion 317References 317Websites 319Index 321