CCFRA has published a concise overview of food packaging and its role as an integral part of the food product. The book deals with issues from preventing contamination to providing customers with information.
As the latest in the Key Topics in Food Science and Technology series the book looks at the main packaging materials ñ metal, glass, paper and board, and plastics ñ and the benefits and limitations of each.
There is also an examples based discussion of the importance of compatibility between the food, the process and the package and how this has culminated in developments such as modified atmosphere packaging.
The growing role of environmental issues in shaping discussions on packaging is also considered.