Future Packaging Could Actually Think for Itself
As consumers become more aware about the quality of the products they purchase, researchers are developing innovative ways to actually make packaging "smarter." Photo: Flickr/My Little Photo Album
The art of food packaging seems to be merging into the realm of science fiction, according to a report released by AZo Nanotechnology.
As consumers become more selective about what qualifies as fresh food, research companies around the world are experimenting with new technologies, some of which sound a little out of this world.
Bayer, a global group that conducts research in health care and crop science, has produced a plastic film containing nanoparticles of clay.
The clay, which is dispersed across the transparent film, blocks oxygen, moisture and carbon dioxide from spoiling meats and other foods. Durethan, the name of this handy innovation, uses the clay to make the actual plastic lighter and stronger.
Kodak, a company that is known around the world for its disposable cameras, is developing an antimicrobial packaging that absorbs oxygen and keeps food fresh, while Nanocor, an operating subsidiary of AMCOL International Corporation, has figured out a way to prolong the shelf life of beer manufactured in plastic bottles.
Thus far, all attempts at producing the perfect plastic beer bottle have failed due to spoilage and flavor issues. However, Nanocor has reportedly produced nanocomposites that bar the escape of oxygen by embedding nanocrystals into the plastic.
The company and Southern Clay Products are currently working on a plastic beer bottle that can store the popular beverage for up to 18 months.
For those who often find their food has spoiled during storage, there may be a new form of packaging technology that can warn consumers before the spoiling has taken place.
Researchers at Rutgers University, the University of Connecticut and Kraft are experimenting with packaging using what is called “electronic tongue” technology that can actually detect through embedded sensors the substances that are causing food spoilage. The packaging will change color, so consumers will know to either cook the food immediately or dispose of it, if the food has already been contaminated.
In the same field, scientists in the Netherlands are taking one step further by creating an “intelligent” packaging that has a “release on command” preservative, which will save the food right before it begins to spoil.
The U.S. Military, especially, has backed the technologies currently being developed by researchers. If ever there was a terrorist attack on the nation’s food supply, “super sensors” in food could save thousands, if not millions, of lives.
Nonetheless, even “intelligent” packaging cannot resolve some of the biggest problems inherent to industrial food production today, such as the lack of health inspectors in factories, a smaller labor force and faster though oftentimes less efficient assembly lines.
As a result, consumers may soon have to take over the role which once belonged exclusively to food inspectors by being smarter and more active about food packaging on their own.
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- AZo Nanotechnology(07/25/2005). Food Packaging Using Nanotechnology Methods http://www.azonano.com/Details.asp?ArticleID=1317.
- Rachel Cernansky. Planet Green(03/10/2010). Nanotechnologists Now Packaging Your Food http://planetgreen.discovery.com/tech-transport/nanotechnology-food-packaging.html.
As of June 17th 2011 we have upgraded our comment system to use Facebook comments. The below comments are closed and are listed for historical purposes.
Sam
posted on March 21st, 2010 at 5:26 am
This is cool, but the total opposite of green, sustainable packaging – it just yields more plastic production, more food packaging that will most likely get thrown away, and promotes packaged, processed products instead of whole foods. There’s a reason a bell pepper goes bad after awhile, and that it’s only in season in certain times of the year (depending on your locale and climate). I’m not saying we shouldn’t ban processed foods, but the last thing we need is more plastic production to make cookies last five years on the shelf instead of three.
Sam
posted on March 21st, 2010 at 5:26 am
should* ban
David
posted on March 22nd, 2010 at 11:20 am
This all sounds well and good, but do we really want a piece of plastic disbursing more additives into our food. We really need to consider our older methods of preservation. Such as using non disposable containers for freezing, dehydration, as well as vacum packaging. All of the above ideas are talking about preservatives and colored dyes. This sounds like something that will be on the market only a short time before we find out links to cancer, or other diseases.