Get a Longer Shelf Life with Antimicrobial Packaging
There are a lot of things you should be paying attention to when it comes to extending your product’s shelf life: water activity, acidity control, artificial preservatives and sanitation for starters. But looking for that extra leg up? You should definitely check out antimicrobial packaging.
What are the benefits of antimicrobial packaging?
Longer product shelf life
Easier transition towards clean label and preservative-free products
Access to new markets that otherwise would be too far to be logistically feasible
Reduction of retail returns and food waste
How does it work?
Antimicrobial food packaging aims at reducing, inhibiting or retarding the growth of spoilage or pathogenic microorganisms that may be present in the packaged food or packaging material itself.
The agents used in the packaging can range from ethanol and other alcohols, organic salts, fungicides, enzymes, extracts, and much more. To be effective, they must be present at the food surface above their minimum inhibitory concentration (MIC).
Antimicrobial agents that can be used include:
Ethanol and other alcohols
Organic salts and their salts (e.g. benzoates, propionates and sorbates)
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.