Food packaging – new book from CCFRA

Citation

(2004), "Food packaging – new book from CCFRA", Nutrition & Food Science, Vol. 34 No. 2. https://doi.org/10.1108/nfs.2004.01734bab.016

Food packaging – new book from CCFRA

A concise overview of food packaging and its role as an integral part of the food product – from preventing contamination to providing consumers with information – has been published from CCFRA.

As the latest in the Key Topics in Food Science and Technology series, “Food packaging: an introduction” takes the stance that the package is an integral part of the product. It describes the main packaging materials – metal, glass, paper and board, and plastics – and the benefits and limitations of each, and then looks at the main functions of packaging, covering its roles in food safety, physical protection, marketing and conveying information.

This leads to an example-based discussion of the importance of compatability between the food, process and package, and how this has culminated in developments such as modified atmosphere packaging and active and intelligent packaging. The growing role of environmental issues in shaping decisions on packaging is also considered.

The broad coverage and heavy use of everyday industrially-based examples, together with the list of carefully chosen references, make the book an ideal starting point for anyone wishing to learn about food packaging.

For further details contact: Mrs Sue Hocking, Publications Officer. Tel: +44(0)1386 842225; E-mail: pubs@campden.co.uk; Web site: www.campden.co.uk