News archive item


Packaging corner

From March/June 2009 newsletter     

Freshness indicators


Various indicators are available for use on-pack to ‘report’ when a product has deteriorated to an unacceptable degree.These indicators might simulate the microbial spoilage of a product or respond to chemical changes that occur during storage - such as ripeness of fruits, organic acid release from meat and amine release from fish. As the indicator detects ‘markers’ of change, it is important that food and drinks companies that plan to use them understand their reliability and limitations.We undertake independent trials to help potential users make informed decisions on the freshness indicator technology available to them.

Assessments like this are part of our wide and growing range of services in food packaging, which are underpinned by research and development projects and which centre on the package as an integral part of the product.


Contact: Lynneric Potter
+44(0)1386 842237
l.potter@campden.co.uk


Active and intelligent packaging - notes


Notes from our two-day conference on the latest industry opportunities with active and intelligent packaging have been published.Topics covered include current legislation, novel electronic features, combating counterfeiting, shelf-life extension, chill-chain developments, and the consumer view of this developing technology. These notes, which run to 300 pages, include the slides from most of the presentations used over the two days, along with some additional summaries. They are priced at £60 per copy (Campden BRI members) and £90 (non-members).


Contact: Lynneric Potter
+44(0)1386 842237
l.potter@campden.co.uk


Publications contact: Carol Newman
+44(0)1386 842048
pubs@campden.co.uk


Vacuum and MAP guide


A new edition of the long established code of practice The manufacture of vacuum and modified atmosphere packaged chilled foods (Guideline No. 11) has been published. It gives clear and practical advice on what conditions must be met in order to give chilled vacuum-packaged foods a shelf-life of more than 10 days. It also explains the science behind the conditions under which psychrotrophic Clostridium botulinum will grow and produce toxin, and importantly when it will not, so enabling manufacturers to produce a range and variety of safe chilled products. The guidance given here updates that published in the first edition in 1996 and takes into account the review of recommendations undertaken by the Food Standards Agency in 2008. It is priced at £60 per copy (members) and £90 per copy (non-members).


Contact: Carol Newman
+44(0)1386 842048
pubs@campden.co.uk


Testing packaging


Additional packaging testing equipment has enabled us to further develop the packaging services offered to clients. The additional burst tester facilitates both testing of seal strength and detection of leaks. Both aspects are essential in ensuring pack integrity - and hence in maintaining product safety and quality - including, for example, during handling and transportation.

The tester complements other integrity test methods carried out by the packaging team including vacuum testing, dye penetration and the electrolytic test - and our growing range of food packaging services. It also allows use of a wide range of testing parameters, so it can be applied to a range of packs (e.g. pouches, trays, sachets and bags), materials and seal strengths.

Contact: Lynneric Potter
+44(0)1386 842237
l.potter@campden.co.uk


More information

Tel: (0)1386 842000 email:info@campden.co.uk