DOCSLIB.ORG

Efficient and Sustainable Packaging for Frozen Food Welcome to Syntegon Technology

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Efficient and Sustainable Packaging for Frozen Food Welcome to Syntegon Technology Reduce Reuse Recycle. Efficient and sustainable packaging for frozen food Welcome to Syntegon Technology. Syntegon Technology is a leading global process and packaging technology provider. Formerly the packaging division of the Bosch Group, the company, headquartered in Waiblingen (Germany), has been offering complete solutions for the pharmaceutical and food industries for over 50 years. More than 6,100 employees at 30 locations in more than 15 countries generated a total revenue of 1.3 billion euros in 2019. The portfolio of intelligent and sustainable technologies includes stand- alone machines, as well as complete systems and services. Fields of application in the pharmaceutical industry are the production, proces- sing, filling, inspection and packaging of liquid and solid pharmaceu- ticals (e.g. syringes and capsules). In the food industry, the portfolio includes process technology for confectionery as well as packaging solutions for dry foods (e.g. bars, bakery products and coffee), frozen foods and dairy products. About the Business Unit Food Syntegon Technology is a leading global process and Syntegon Technology supports food manufacturers packaging technology provider with 6,100 employees in project planning, development and implementation and annual sales of 1.3 billion euros. With a wide range as well as with digital solutions. In addition, customers of intelligent and sustainable technologies, Syntegon worldwide have access to a comprehensive network of Technology ensures the safe processing and packaging service specialists who support them throughout the of high-quality food products. entire machine life cycle. The portfolio includes stand-alone machines and The following product brands are included in the port- complete system solutions for the primary and secon- folio for the food industry: Ampack, Doboy, Elematic, dary packaging of dry food products such as bars, Hansella, Kliklok, Makat, Osgood, Sigpack, Tevopharm, biscuits, bakery products and coffee, frozen food or Togum and Woodman. dairy products, as well as process technology for the production of confectionery. Content. 1. Executive Summary 4 2. Introduction 5 3. Sustainable packaging in the frozen food segment 9 4. The OEE Challenge 10 5. Creating value through reliable partnerships 12 6. Checklist: Criteria for your sustainable frozen food 13 packaging line 7. Conclusion and outlook 14 8. Contact details and links to more information 15 1. Executive Summary. The frozen food segment covers a wide range of products – While fresh products require multi-layer packaging that offers a ranging from fruit, vegetables and potato products to fish, wide range of functionalities, a limited oxygen and water barrier suf- seafood and meat – and is growing in most regions of the fices in frozen food packaging. This is why polyolefin monomaterial world. Just like in other food segments, debates surrounding packaging films are already widely used to bag frozen products. plastic packaging and sustainability are driving innovation in Most commonly, frozen food products are packaged in pillow bags the frozen food industry. Packaging material suppliers, brand made from LDPE. owners and equipment providers are working together to reduce, reuse, recycle and even replace plastic packaging. KEY FACTORS FOR SUSTAINABLE FROZEN FOOD PACKAGING This whitepaper shares industry insights into the ongoing Brand owners can increase the sustainability of their frozen food efforts to make frozen food packaging and vertical bagging products by reducing the amount of packaging and increasing equipment more sustainable. It gives an overview of the food the recyclability of their packaging. This whitepaper sets out a markets, of different kinds of monomaterial films and show- number of options, including choosing a thinner packaging material cases how brand owners can boost the sustainability of their (downgauging), such as BOPE, selecting a future-proof pack style packaging solutions even further – without having to compro- based on recyclability and point-of-sale requirements, or adjusting mise on OEE and bag quality. A handy checklist summarizes packaging machinery and sealing technologies to thinner films. the key sustainability considerations for frozen food. CREATING VALUE THROUGH RELIABLE PARTNERSHIP Brand owners can increase the sustainability of their products MARKET PERSPECTIVES without having to sacrifice speed and bag quality by choosing the During the ongoing COVID-19 pandemic, consumers are opting for right packaging material and equipment. Having a reliable partner frozen products, which is fueling the frozen retail market1. Combi- makes a huge difference: In most cases, equipment suppliers ned with continuous growth in the food service industry, the frozen not only provide the required technology, but work closely with food market is expected to flourish. Annual growth rates of just over packaging material suppliers to promote sustainable solutions. This five percent are forecast by 2025. Products packed in bags and significantly shortens the time it takes to get a new, sustainable pa- pouches are predicted to account for more than a third of sales. ckaging concept to market. What is more, the equipment provider of your choice should also provide valuable additional services, FROZEN PRODUCTS REQUIRE LESS from retrofitting, maintenance and packaging material testing to PACKAGING FUNCTIONALITIES specialized training. The freezing process effectively and efficiently preserves the products. For this reason, the barrier demands on frozen food packaging are less complex. 1. https://progressivegrocer.com/higher-frozen-food-sales-could-last-beyond-covid-19 2. Introduction. GROWTH MARKET : FROZEN FOOD FROZEN FOOD PACKAGING MARKET - GROWTH RATE BY REGION In recent years, food retail has been characterized by continuous (2019-2024) significant growth. The further development of retail channels, such as supermarkets, hypermarkets and convenience stores, has helped the industry to grow steadily around the world. In the frozen food segment in particular, this development lays the foundation for further market opportunities. THE FIGURES SPEAK FOR THEMSELVES In 2019, the frozen food market volume totaled approximately 291 billion US dollars2, and market analysts expect it to grow at an annual rate of 3.4 percent (CAGR)3 by 2027, reaching around 381 billion US dollars in worth. The main driver for the steady growth is a busy lifestyle and a subsequent preference for ready-to-eat, frozen products that do not require much preparation time. REGIONAL GROWTH RATES The food service industry dominates the frozen food market, garnering a 53.9 percent share in 2019. This segment includes hotels, fast food restaurants, retail outlet caterers, hospitals and High Mid Low care facilities, among others4. The retail segment, which accounted for 46.1 percent in 2019, is recording significant growth during the ongoing COVID-19 pandemic as consumers around the world shop Source: https://www.mordorintelligence.com/industry-reports/frozen-food-packaging-market less frequently and instead opt for frozen products with a longer shelf-life5. GLOBAL FROZEN FOOD MARKET SHARE, BY PRODUCT, 2018 (%) MORE THAN 2/3 OF THE GLOBAL VOLUME OF FROZEN FOOD (EXCL. SOUP AND ICE CREAM) RELIES ON BAG/POUCH PACKAGING FOR PRODUCT PROTECTION3 Frozen Ready Meals Bag/Sachet/Stand up pouches Frozen Meat Tray Frozen Fish/Seafood Other Frozen Fruits & Vegetables Source: https://www.industrialpackaging.com/blog/different-types-frozen-food-packaging Frozen Potatoes Frozen Soup Others Source:https://www.grandviewresearch.com/industry-analysis/frozen-food-market 2. https://www.grandviewresearch.com/industry-analysis/frozen-food-market 3. https://www.grandviewresearch.com/press-release/global-frozen-food-market 4. https://www.alliedmarketresearch.com/frozen-food-market 5. https://progressivegrocer.com/higher-frozen-food-sales-could-last-beyond-covid-19 With a market share of more than 35 percent, Europe was the lar- NEW DIETS gest market for frozen food in 20196. Consumers in Germany, U.K., Potential for the frozen food industry is also evident when it comes and France show strong acceptance of long-shelf products, an at- to product range and variety. With many consumers choosing to titude which works in favor of the industry. Asia Pacific is expected forego meat, new products will appear on the menu. Good growth to show the fastest growth with a CAGR of 3.9% from 2020 to 2027, figures are expected for the plant-based food market in particular. considering that working-class people and college grads in India Market researchers estimate that the plant-based market will reach and China tend to consume more ready-to-eat food7. around 480 billion US dollars by 2024, with CAGR for 2019 to 2024 The most common packaging for frozen food8: estimated at 13 percent. It is obvious that part of this demand will ʩ Polyolefin shrink film: sealing of boxed frozen foods such be met with the help of frozen vegetables and meat alternatives.11 as pies, pizzas, cakes, baked goods, vegetables, fruit ʩ Flexible bags: pouches made from food-grade plastics, 2.3. FOCUS ON SUSTAINABILITY foils, or other food-safe materials for frozen vegetables, Plastic packaging is omnipresent – much to the detriment of nature fruit, pre-made meals, pasta and society. Fossil fuels used to manufacture traditional plastics ʩ Chipboard/cardboard: Boxing of pies, pizzas, cakes have a considerable carbon footprint and negatively impact the environment. Microplastics and leaching12,
Load more

Recommended publications
  • Walmart Sustainable Packaging Playbook 1 Optimize Design
    Deliver sales Prevent theft and tampering Satisfy consumers Improve Conserve natural resources Sustainability Index Score Protect the product Support human and environmental health Reduce Cost of Goods Facilitate handling Minimize greenhouse gas emissions Communicate Close resource loops Sustainable Packaging Playbook A guidebook for suppliers to improve packaging sustainability Priorities Source Sustainably Maximize recycled and sustainably sourced renewable content Enhance material health Optimize Design Support Recycling Protect the product Design for recycling Reduce materials Communicate recyclability Innovate Deliver Everyday Low Cost and Performance Meet business requirements Walmart aims to reduce environmental and social impacts of This playbook provides an overview of sustain- private brand and national brand packaging, while maintaining able packaging best practices for suppliers interested in improving and innovating our ability to deliver quality products to customers. packaging. While the focus is on consumer- facing packaging, practices may impact or also be applied across the entire packaging system. This playbook is not meant to replace business requirements. Rather, sustainable packaging best practices may be used to complement business needs. The Sustainable Packaging Coalition and the Association of Plastic Recyclers provided expert input for this guide and we greatly appreciate their support and assistance. Walmart Sustainable Packaging Playbook 1 Optimize Design Protect the Product Does the packaging protect the product? Best Practice Design packaging that meets product protection International Safe Transit Authority (ISTA) standards When eggs were moved to reusable while using the minimum amount of packaging. plastic containers (RPCs) from cardboard containers, damage rates decreased, Tip Review the damage history of your products with preventing 37 million eggs from being your buyer and address any issues.
    [Show full text]
  • Shelf-Stable Food Safety
    United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water.
    [Show full text]
  • Converting Your Product to Be Eco-Friendly? Tips from Sierra’S Experts the Growing Need for Sustainable Packaging
    Converting Your Product to be Eco-Friendly? Tips from Sierra’s Experts The Growing Need for Sustainable Packaging Throughout the world, manufacturers and retailers alike are facing a rising demand for sustainable, environmentally friendly products and, increasingly, sustainable packaging. A recent Nielsen study illustrated this shift in consumer demand; surveying 30,000 shoppers from across the globe, a notable trend emerged, illustrated by the following figures:55% of respondents were willing to pay more for environmentally friendly products, 52% have purchased one or more products from environmentally friendly companies, and 52% have purchased a product at least in part because it had eco-friendly packaging. 30,000 SHOPPERS 55%SHOPPERS 52%SHOPPERS 52%SHOPPERS illing to pay more Have purchased one Have purchased at for environmentally or more products least in part because friendly products. from environmentally it had eco-friendly friendly companies. packaging. 2 1820 Enterprise Drive De Pere, WI 54115 www.sierracoating.com Phone: 920-983-8000 Walmart’s Scorecard and its Impact gas emissions caused by packaging production to recyclability and recyclability value. on Packaging Design Last year, Walmart doubled down on the initiative, One of the earliest augmenting it with their Sustainable Packaging Playbook. adopters of sustainable The Packaging Playbook builds upon these same ideas, packaging initiatives, placing emphasis on new initiatives such as consumer Walmart introduced recycling. their Packaging Walmart’s Scorecard and Scorecard in 2006. photo courtesy of Walmart® Playbook have prompted The Packaging Scorecard provides packaging design other retailers, large and small, guidelines for the various brands hoping to be sold to follow their lead; Amazon, at Walmart; these brands must design their product for example, has launched packaging in accordance with these specifications in Frustration-Free Packaging order to meet eco-friendly regulations.
    [Show full text]
  • R09 SI: Thermal Properties of Foods
    Related Commercial Resources CHAPTER 9 THERMAL PROPERTIES OF FOODS Thermal Properties of Food Constituents ................................. 9.1 Enthalpy .................................................................................... 9.7 Thermal Properties of Foods ..................................................... 9.1 Thermal Conductivity ................................................................ 9.9 Water Content ........................................................................... 9.2 Thermal Diffusivity .................................................................. 9.17 Initial Freezing Point ................................................................. 9.2 Heat of Respiration ................................................................. 9.18 Ice Fraction ............................................................................... 9.2 Transpiration of Fresh Fruits and Vegetables ......................... 9.19 Density ...................................................................................... 9.6 Surface Heat Transfer Coefficient ........................................... 9.25 Specific Heat ............................................................................. 9.6 Symbols ................................................................................... 9.28 HERMAL properties of foods and beverages must be known rizes prediction methods for estimating these thermophysical proper- Tto perform the various heat transfer calculations involved in de- ties and includes examples on the
    [Show full text]
  • Sustainability the 5R Approach Schur Flexibles’ Five Pillars
    SUSTAINABILITY WITH SCHUR FLEXIBLES CBC - 019 | Cover picture: Laura Pashkevich - stock.adobe.com Pashkevich Laura picture: CBC - 019 | Cover THE 5R APPROACH SCHUR FLEXIBLES’ FIVE PILLARS We are particulary proud that we are the OF SUSTAINABILITY sustainability winner 2018 of the GERMAN PACKAGING AWARD for FlexiClosere. Recycling Through recycling we can get the most out of PACKAGING NEEDS TO FULFIL A the raw materials invested into the production of WIDE RANGE OF REQUIREMENTS packaging films. We are contributing to this with Rproducts such as our ready for recycling PE-based Protect and preserve: It should protect the skin- and shrink films or PE & OPP flow wrap. product against damage, dirt, light and oxygen. Our PP-based rigid films and the matching, new It should allow products to be transported and range of innovative OPP lidding films feature stored in safety. Good protection reduces food all typical options such as good peel or reliable wastage. reclose. For mono A-PET trays we offer suitable mono PET lidding films, optional with Peel and Attract and sell: Packaging needs to be attractive AF. Additionally, we have invested in new devel- to consumers and provide important information opments such as recyclable high barrier PE shrink on product usage, ingredients, shelf life and dis- bags and PP flexible film. posal of packaging. Increasing research into and usage of flexible Innovate and safeguard: Technical innovation mono and polyolefin materials have led to im- with focus on sustainability means that packaging portant advances in the field of recycling and material can be reduced, recycled or replaced by support a circular economy.
    [Show full text]
  • ISO Packaging and Environment Standards…
    “Light-Weighting” (or is it Optimization?...or is it Responsible Packaging Design?) Agenda: •The global perspective-Sustainability •Light weighting or source reduction myth •What is ‘Responsible Package Design”? •Standards for responsible packaging design •Understanding today’s distribution networks to optimize your package •Steps to Analyze your product/package for optimization. •Optimization Success Stories Global Perspective-Sustainability •Purpose of packaging profession. •Economics of packaging Global Perspective-Sustainability ASTM Definition of Package Sustainability . “Sustainability: in packaging, is a feature of a package resulting from an assessment of the short-term and long-term environmental, social and economic impacts of design considerations and of the entire life of the package, from manufacturing and production, storage, distribution, use, and through end-of-life action; it does not include the product itself.” - ASTM D10.19 Subcommittee SPC Definition of Package Sustainability Sustainable Packaging: . Is beneficial, safe & healthy for individuals and communities throughout its life cycle; . Meets market criteria for both performance and cost; . Is sourced, manufactured, transported, and recycled using renewable energy; . Optimizes the use of renewable or recycled source materials; . Is manufactured using clean production technologies and best practices . Is made from materials healthy in all probable end of life scenarios; . Is physically designed to optimize materials and energy; . Is effectively recovered and utilized in biological and/or industrial closed loop cycles How is Sustainability Described? . Regardless of your definition, working towards sustainability can be put in the context of two basic concepts: • Cradle-to-Cradle (coined by Walter R. Stahel) • Cradle to Cradle Design defines a framework for designing eco-effective products and industrial processes that turn materials into nutrients by enabling the formation of cyclical material flow metabolisms.
    [Show full text]
  • Frozen Foods Handout
    Choosing Frozen Foods Don’t get left in the cold! Frozen foods can be healthy, quick choices if they are chosen carefully. Frozen foods are easy to store and often very affordable. Frozen fruits and vegetables are usually just as nutritious as fresh because they are picked at peak freshness. Learn about making the most of healthy, frozen foods. Frozen Food Tips Skip the frozen meals. Instead buy frozen foods that are made from just a few ingredients such as fruits, vegetables, !sh, lean meats, and whole grains. Look for frozen foods without added sugar, salt, or fat. Check the nutrition facts label! Aim for foods that are minimally processed. Foods that are less processed tend to be healthier. Great examples are vegetables that have just been cut up and steamed or raw frozen fruits. Keep healthy foods in your freezer at all times. This makes it easy to put together healthy meals with ingredients you have. Prevent freezer burn. Wrap foods well in a double layer of plastic wrap or aluminum foil, and seal them in freezer bags. Prepare and eat foods quickly after opening. Store frozen fruits and vegetables at 0°F. This helps prevent nutrient loss. Keep a list of freezer foods on hand, and label foods well. It can be easy to lose track of what is there! Cooking with frozen foods is easy! Mix frozen fruit into oatmeal, baked goods, yogurt or smoothies. Add some extra frozen vegetables to soups, stews, casseroles, or pasta. Choosing frozen foods! Vegetables Fruits What to look for: What to look for: ☐ No added salt ☐ No added sugar ☐ No breading
    [Show full text]
  • 2018 Sustainable Packaging Study
    2018 Sustainable Packaging Study Comprehensive results of the 2018 Sustainable Packaging Study conducted by Packaging Digest in partnership with the Sustainable Packaging Coalition. 1 CONTENTS 3 Introduction 4 Key Insights 6 Part 1: Plastic Packaging Attitudes & Challenges 6 Current Climate 13 Bio-based Plastics 16 Recycling 21 Bans / Regulations 26 Part 2: Actions Companies Are Taking 31 Part 3: SPC Member Differences 37 Part 4: Recommendations 38 Part 5: Methodology & Demographics 41 Part 6: List of Charts Co-author Adam Gendell is Associate Director of the Sustainable Packaging Coalition, where he has worked since 2010. His work focuses on helping SPC members and the broader packaging community identify and understand sustainability considerations and opportunities in packaging. 434-202-4790; [email protected] Co-author Lisa McTigue Pierce is Executive Editor of Packaging Digest. Since 1982, Pierce has been a journalist covering packaging news, emerging trends and technological innovations for consumer packaged goods and healthcare products. 630-481-1422; [email protected] 2 INTRODUCTION Packaging Digest has been partnering with the Sustainable Packaging Coalition since 2007 on this benchmarking study into sustainability and packaging. Each year, we ask questions about various aspects of general packaging sustainability. Some questions are the same every year to give us a historical picture of where the industry is—and where it is shifting. But each year we also add new questions around the hot topics du jour. This year, we focused on plastic packaging sustainability because it has captured so much attention around the world from consumers, organizations and governments today. In this detailed report, we’ll first provide some context by talking about the current climate of plastic packaging.
    [Show full text]
  • Finite Element Method for Freezing and Thawing Industrial Food Processes
    foods Review Finite Element Method for Freezing and Thawing Industrial Food Processes Tobi Fadiji 1,* , Seyed-Hassan Miraei Ashtiani 2 , Daniel I. Onwude 3,4 , Zhiguo Li 5 and Umezuruike Linus Opara 1,* 1 Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa 2 Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran; [email protected] 3 Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland; [email protected] 4 Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo 52021, Nigeria 5 College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; [email protected] * Correspondence: [email protected] (T.F.); [email protected] (U.L.O.) Abstract: Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. Citation: Fadiji, T.; Ashtiani, S.-H.M.; This technique provides accurate predictions and visual information that could greatly improve Onwude, D.I.; Li, Z.; Opara, U.L.
    [Show full text]
  • Influence of Storage Temperature on Changes in Frozen Meat Quality
    Influence of Storage Temperature on Changes in Frozen Meat Quality Thesis Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Jeffrey Caminiti Graduate Program in Food Science and Technology The Ohio State University 2018 Thesis Committee Dennis Heldman, Advisor Macdonald Wick, Advisor Christopher Simons 1 Copyrighted by Jeffrey T. Caminiti 2018 2 Abstract Food is often frozen to prolong shelf-life by maintaining safety and high quality. Since frozen food storage is energy intensive, careful evaluation of the influence of storage temperature on shelf-life is needed. Although the shelf-life of frozen meat at - 18°C may be desirable, the influence of slightly higher storage temperatures on shelf-life have not been thoroughly investigated. Through the understanding of quality degradation reactions and their dependence on temperature, an argument may be made to encourage storage at a more sustainable temperature. The objective was to evaluate the effect of storage temperature on frozen chicken and ground beef quality attributes to identify improved energy efficiencies during storage. Whole muscle chicken breasts (pectoralis major) were frozen to -20°C [-4°F] then stored at -10°C [14°F], -15°C [5°F], or -20°C for one year. In a completely randomized design monthly quality testing was conducted on three replicates thawed overnight to 4°C. Quality analysis consisted of % drip loss measurements, water holding capacity (WHC), moisture content (WBMC), lipid oxidation by 2-thiobarbituric acid assay (TBARS), color, and cooked texture analysis by Blunt Meullenet-Owens Razor Shear (BMORS).
    [Show full text]
  • Circularity for Plastic Packaging
    Sustainable Packaging Systems Circularity design guide for plastic packaging Introduction Contents Packaging protects and preserves food and consumer goods products and gives a platform to inform the consumer about the product. Specifically, plastic packaging provides product durability, flexibility in design, hygiene and safety properties and can extend shelf life. However, following rising public concern about the rise in plastic waste, inconsistencies with collection and recycling facilities in the UK, and the increase of marine pollution, consumers are asking retailers and brands to minimise use and dependency on plastic. Whether you’re a senior technologist on a mission, an operations manager responding to client demands or a buyer with targets, this IGD guide will: • Talk you through the key sustainable design principles • Give you a 5 step design approach • Provide supporting insights and action points 2 SUSTAINABLE SUSTAINABLE 3 PACKAGING PACKAGING SYSTEMS SYSTEMS Understanding circularity Moving to a circular economy and the waste hierarchy Resources The plastics life cycle currently follows a predominantly The Ellen MacArthur Foundation’s Circular Economy Butterfly linear model that follows the path of raw material extraction, Diagram gives a useful structure to adopt circularity within Minimise Manufacture manufacture, product design and moulding, product use and sustainable design focused on: then disposal. As part of industry initiatives and commitments Remove Reprocessed/ recycled material such as the UK Plastics Pact, the aim is to ensure that where • Remove – eliminating unnecessary packaging Reduce Design plastic is used a circular approach is adopted. • Reduce – using less packaging such as light-weighting Recycle content • Reuse – using the same material over and over e.g.
    [Show full text]
  • Selected Nutrient Analyses of Fresh, Fresh-Stored, and Frozen
    SELECTED NUTRIENT ANALYSES OF FRESH, FRESH-STORED, AND FROZEN FRUITS AND VEGETABLES by LINSHAN LI (Under the Direction of Ronald B. Pegg) ABSTRACT The objective of this two-year study was to determine and compare the status of targeted nutrients in selected fresh, fresh-stored, and frozen fruits and vegetables, while mimicking typical consumer purchasing and storage patterns of the produce. The nutrients analyzed were L- ascorbic acid (vitamin C), β-carotene (provitamin A), and folate, while the produce was blueberries, strawberries, broccoli, cauliflower, corn, green beans, spinach, and green peas. Analyses were performed in triplicate on representative samples using approved, standardized analytical methods and included a quality control plan for each nutrient; all data were analyzed by one-way ANOVA to determine the presence of significant difference in nutrient contents according to treatment (α=0.05). The findings demonstrated that fresh produce loses vitamins upon refrigerated storage over time, while their frozen counterparts retain these nutrients equally so or better. The consumers’ assumption that fresh food has significantly greater nutritional value than its frozen counterpart is misplaced. INDEX WORDS: Fresh Fruits and Vegetables, Frozen Fruits and Vegetables, Nutrients, Vitamin C, Vitamin A, Food Folate. SELECTED NUTRIENT ANALYSES OF FRESH, FRESH-STORED, AND FROZEN FRUITS AND VEGETABLES by LINSHAN LI B.E., Shanghai Ocean University, China, 2010 A Thesis Submitted to the Graduate Faculty of The University of Georgia in Partial Fulfillment of the Requirements for the Degree MASTER OF SCIENCE ATHENS, GEORGIA 2013 © 2013 Linshan Li All Rights Reserved SELECTED NUTRIENT ANALYSES OF FRESH, FRESH-STORED, AND FROZEN FRUITS AND VEGETABLES by LINSHAN LI Major Professor: Ronald B.
    [Show full text]