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April 2022 Serving Up Well-Done Foodservice Packaging.pptx

April 2022 Serving Up Well-Done Foodservice Packaging.pptx

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April 2022 Serving Up Well-Done Foodservice Packaging

With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching. ​
 
Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
 
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/expertise.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/

April 2022 Serving Up Well-Done Foodservice Packaging

With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching. ​
 
Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand
 
Want to keep learning from Dr. Sand? View more of her presentations and articles at https://www.packagingtechnologyandresearch.com/expertise.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/

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April 2022 Serving Up Well-Done Foodservice Packaging.pptx

  1. 1. Serving Up Well-Done Foodservice Packaging April 2022 Connect with me at 612-807-5341 or claire@packagingtechnologyandresearch.com Dr Claire Sand’s article in IFT’s Food Technology Magazine
  2. 2. to consolidate the tasks and food that employees will need at one workstation and provide meal preparation guidance. For exam ple, premeasured ingredients located in specific places within one BOH meal kit package can guide employees on the proper amount and order of ingredients for meal construction. This ensures customers have a consistent din ing experience while reducing meal preparation time and effort. From a material science per spective, combining items within a kit often requires that packag ing for the individual ingredients has the required oxygen, water vapor, and odor barriers. Designing for Food on the Go Even though foodservice sector revenues fell 30% in 2020, accord ing to the National Restaurant Association, the use of foodser vice packaging increased as some restaurants switched to take out-only policies. Sixty percent of Americans now order takeout or delivery at least once a week, and half of those consumers use a delivery service, reports Statista. Consumers and delivery employees use a variety of means to transport their food, exposing it to many dif ferent environmental conditions. Designing foodservice pack aging for delivery agility in terms of time, exposure temperature, and transport mode is impera- tive. En route to consumers, food in foodservice packaging may be stored in heat lockers and com bined with other packaged foods prior to consumption as well as being delivered directly to con sumers. Tamper-evident packaging that demonstrates that viral trans fer or contamination has not occurred is critical for foodservice packaging that contains products that will be delivered to consum ers. For example, Inline Plastics Safe-T-Fresh zipper-pull tear strip hinge packaging provides tamper evidence and prevents leaks and contamination. Branded Customer Experiences In the front of the house, foodser vice packaging also can extend brand connections during con sumer use and consumption. For example, when consum- ers open Church's Chicken's icebox pie product packaging, they interact with bright yel- low lemon wedge graphics on shaped cutouts surrounding the lid area of the paperboard car ton. And brand identify transfers into consumers' kitchens when they use the Ready. Chef. Go! Cookpac paperboard-based carton from LK Packaging to cook or heat products. Sustainability Front and Center Making packaging for FOH foodservice more sustainable involves reducing food waste, chemicals of concern (COC), and packaging components. Nearly 9 million tons of food waste are associated with FOH foodservice each year, accord ing to the national nonprofit group ReFED, representing 70% of foodservice waste and 11% of all food waste. Intelligent and active packaging and better package design can help pre- vent this waste by extending shelf life and indicating to consum- ers that a product is safe to eat. Active packaging, such as packaging that releases preser vation gases and absorbs oxygen, can extend FOH product shelf life. For example, mold is reduced when oxygen levels are below 3%, which can be accomplished with vacuum packaging, gas flushing, and/or oxygen absorb ers and high oxygen barrier packaging. E m p l o y e e c e n t e re d p a c k a g i n gc a n o p t i m i z e e m p l o y e et i m e a n de n e r g yb Y r e d u c i n g pre pa ra t ion t imea n d training, a l l o wi n gfor partialrather t h a nfullm e a l preparation, a n de a s i n g wo r k e r stress. Resealable packaging that also is easily stored, stacked, and handled by consumers encour ages the storage of excess food. Critically, consumers need to be confident that food is stored safely within foodservice con tainers for consumption later. When intelligent packag ing-such as time-temperature integrators (TTis) that match kinetics of quality loss or food safety (microbial) growth-is applied to foodservice packaging, only food unfit for consump- tion needs to be thrown away. For example, TTis can replace "sell by" times and dates that are chosen irrespective of the vari able temperatures the product may experience, such as when packaged food is taken out of the frozen environment for sale (known as slack). Providing static "use by" or "best by" dates results in more food waste and reduced food safety, since food may be discarded or consumed regard less of whether it is still safe and/ or of acceptable quality to eat. Chemicals of Concern Many COCs provide grease and oil resistance in foodservice pack age forming, even though COCs such as the per- and polyfluo roalkyl substances (PFAS) used in packaging and other indus tries since the 1940s are known to cause cancer. In a number of countries, perfluorooctanoic acid and perfluorooctane sulfonate have been replaced in food pack aging industries by other PFAS and less problematic alternatives. Diffusion models that deter mine the maximum diffusion possible by employing boundary conditions of high initial con centration to O concentration demonstrate that the amounts of COC transfer are below safe threshold values in foodser- vice packaging. However, the www.ift.org I Food Technology 71
  3. 3. • Claire Sand is a Global Packaging Leader with 35+ years of broad experience in the food and packaging science spectrum in industry - from basic research to marketing - and in academia - tenured professor and director. • Sand's mission is to enable a more sustainable food system with science and value chain innovations that more sustainably increases food shelf life and prevents food waste. • She solves packaging and food industry challenges using a blend of packaging and food science and value-chain expertise. • Dr. Sand holds a PhD in Food Science and Nutrition from the University of Minnesota and MS and BS in Packaging from Michigan State University. Questions? Let’s Connect! Call 617-807-5341 or email claire@packagingtechnologyandresearch.com www.PackagingTechnologyandResearch.com

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