Food Packaging Online Conference | Food Beverage Webinar | Food Packaging Webcast | Webinar

Food Packaging Webinar, Food Packaging Online Conference , Food Packaging Online Event, Food Packaging symposiums, Food Packaging 2020 Podcasts, Food and Beverage, Food & Beverages Online Event, Global Food & Beverages Webinar, Global Food Packaging Webcasts, Food Packaging Online Webinar, Food Packaging Live Events, Food Packaging Webcast

Previous Speakers

Yousif Abd El-Aziz Elhassaneen

Minoufiya University Egypt

Bethelhem H Tekleyes

Assistant Lecturer University of Gondar Ethiopia

Dr Meera Srivastava

Department Head India

Dr. Martin Appelt

Director of the Meat Hygiene Division Canada

Ayisi Nyarko Daniel

Faculty of Economics and Social Sciences Szent Istvan University Hungary

Dr. Martin Appelt

Director of the Meat Hygiene Division Canada

Tran Thi My Hanh

Marine Science and Technology Japan

Mrs Samantha Wimalasena

Goverment Analyst, Central Food Laboratory Sri Lanka

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Food Technology Congress 2025, Switzerland Euro Food 2025, Switzerland Plant Biology 2025, UK Food Chemistry 2025, Spain Food and Beverages 2025, UK

Asia Pacific & Middle East

Food Technology 2025, UAE AQUACULTURE & FISHERIES 2025, Thailand

Canada

Organic Farming 2025, Canada Food Security 2025, Canada

Food Packaging 2020

Tracks and Sessions

Track 01: Novel Food Packaging Technologies

Novel food packaging technologies arose as a result of consumer’s desire for convenient, ready to eat, tasty and mild processed food products with extended shelf life and maintained quality. Recent trend of lifestyle changes with less time for consumers to prepare foods posed a great challenge toward food packaging sector for the evolution of novel and innovative food packaging techniques. The novel food packaging techniques, viz. active packaging, intelligent packaging and bio active packaging which involve intentional interaction with the food or its surroundings and influence on consumer’s health have been the major innovations in the field of packaging technology. These novel techniques act by prolonging the shelf life, enhancing or maintaining the quality, providing indication and to regulate freshness of food product.

Related Conferences:

5^th International Conference on Food and Beverages Packaging, August 31-Sep 01, 2020, Webinar; 23^rd Euro-Global Summit on Food and Beverages, February 26-27, 2020, Webinar; 26^th European Nutrition and Dietetics Conference, April 20, 2020, Online Conferences; 19^th World Congress on Nutrition and Food Chemistry, September 23-24, 2020, Rome, Italy; 24^th International Conference on Food Technology & Processing, October 07-08, 2020, Vienna, Austria; 13^th International Conference on Childhood Obesity and Nutrition, March 16-17, 2020, London, UK; 16^th Euro Obesity and Endocrinology Congress, July 20-21, 2020, Webcast; 7^th Global Summit on Plant Science, October 07-08, 2019, Madrid, Spain; 23^rd International Conference on Food Technology & Processing, October 07-08, 2019, Dublin, Ireland; Global Summit on Food Microbiology & Nutrition, December 02-03, 2019, London, UK; 29^th World conference on Food and Beverages, August 24-25, 2020, Online Event; 16^th International Congress on Advances in Natural Medicines, Nutraceuticals & Neurocognition, June 22-23, 2020, Webinar

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 02: Food Process Engineering

Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 03: Future of Innovation: Bio-based Packaging

Bio-based food packaging materials are derived from renewable sources and are potentially biodegradable that is composting (which is a technique for waste management). Bio based packaging materials include both edible coatings and edible films along with primary and secondary packaging materials. At the turn of the last century most non-fuel industrial products; dyes, inks, paint, medicines, chemicals, clothing, synthetic fibres and plastics were made from bio based resources. During the last years, the leading world research teams have been working on developing new biodegradable and edible packaging based on renewable biological sources, the so called “regulated life cycle materials”. By the 1970s petroleum derived materials had, to a large extent, replaced those materials derived from natural resources. Recent developments are raising the prospects that naturally derived resources again will be a major contributor to the production of industrial products. Bio based /green polymers in food packaging are the wave of the future. The Scientific challenge is to find such applications and thus to create the demand for large scale production of biopolymers/ biomaterials that would help in attaining the sustainable development of green materials in contrast to petroleum.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 04: Consumer Trends in Food Packaging

Most U.S. and European customers are becoming more concerned about the global impact of their purchases; manufacturers are meeting new demands with more recycled materials and biodegradable materials. Awareness of environmental issues is increasing. Consumers are looking for new goods and experiences that are specific to their needs and nowadays health consciousness is going mainstream. The rising need for reassurance that products are trustworthy when food safety is at risk. Practical products that become a key need for consumers on - the-go looking for instant gratification. One of the factors driving the change in what and how consumers eat is the growing influence of healthy and sustainable living, diet monitoring, consumer packaged goods, aging boomers and smaller households, and the need for fresh and unprocessed foods.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 05: Food Nanotechnology

Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The basic categories of nanotechnology applications and functionalities currently in the development of food packaging include: the improvement of plastic materials barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signalling of relevant information. Nano food packaging materials may extend food life, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, and even release preservatives to extend the life of the food in the package. Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavours and colour quality, and safety by increasing the barrier properties. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed, but uncertainty and health concerns are also emerging.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 06: Robotics Food Packaging

Robotic technologies have proved their place in helping to keep food and beverages safe. In no small part, this has been due to their ability to monitor and manage the packing stages of manufacture. What trends have fuelled the robot revolution? Packaging robots are extremely flexible and easy to integrate into a workspace. Some of the advantages of packaging robots include reduced part package time, ability to lift larger packages and labour cost reduction. With the right end of arm tooling, a robot can complete any packaging process. There is a large variety of robot sizes, mounting options, payload and reach available to choose from.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 07: Food Packaging-Environmental Impact

Packaging not only protects of food quality and safety, but also brings damage on the resources and the environment, and even leads to serious ecological problems. I will take food packaging as the research object, analyse the necessity of food packaging and the negative impact of packaging on the environment and explore the current problems in China’s food packaging system and analysis the China’s food packaging environmental pollution management approach.

Developed countries have been aware of the seriousness of the problem of packaging for environmental pollution since 1960s. The direct or indirect impacts of packaging on the environment include soil degradation, water pollution, and the sharp reduction of scarce resources such as forests, solid waste pollution and toxic chemical pollution. It seriously affected the sustainable development of resources and environment.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 08: Emerging Trends in Food Packaging

Traditional packaging systems perform the primary functions of containment, protection, convenience and communication, but consumer preferences toward quality and safe food with enhanced shelf life have resulted in the development of various new trends in the packaging systems. Jump to Trends in food packaging - Some packages contain desiccants or oxygen absorbers to help extend shelf life. Modified atmospheres or controlled atmospheres are also maintained in some food packages. Keeping the contents clean, fresh, and safe for the intended shelf life is a primary function.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 09: Packaging Methods for Processed Foods

Modern food packaging technology brings traditional foods into a global stage which emphasizes their commercial and economic aspects. This means that food and packaging technologists become involved in the entire food supply system. Packaging is the science of making the materials look more attractive to the consumer, while at the same time keeping the food fresh and palatable. One of the method of packaging of foods and beverages is home canned foods and for beverages. It is one of the oldest and common methods of packaging in homes are the use of home canning. Foods and drinks are placed in glass jars by heating and placing a rubber stopped jar top on the jar. It is the first method used to store foods in large quantities particularly in rural areas. Foil wraps are often used for packaging the pouches are filled and then the bottom top of the pouch is sealed with a heat seal similar to that of commercial frozen packaging. It allows the food to be sealed in the package without losing any residual moisture that may be present in the food.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 10: Cost-Effective Packaging Innovation

When introducing new product to consumers it need to display originality in the packaging design. Consumers look for packaging that is visually pleasing and representative of the actual product. The package should demonstrate the company’s ability to uniquely display the product through colour, size, and logo. Effectively balancing innovation with cost-efficiency keeps the consumer’s needs at the forefront while still remaining effective in demonstrating the product and its benefits. Today’s packaging professionals must account for how a package must function, who is to use it, and what is the easiest and most suitable format for reuse, recycle, or refill. Innovation need to be managed with cost effective packaging.

Reaching consumers these days is difficult. No longer do traditional methods of advertising and marketing warrant sufficient attention of consumers or their dollars. Business owners, and advertisers alike, struggle to come up with creative ways to grab even the smallest bit of attention for their products. Creating an effective package design is one of the simplest and most cost-effective ways to do this, but it requires originality, point of difference, and the ability to connect with consumers.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 11: Food and Beverage Marketing

The food and beverages market consists of sales of beverages, food, pet food and tobacco products by entities (organizations, sole traders and partnerships) that produce beverages, food, pet food and tobacco products. The companies in the food and beverages industry process raw materials into food, pet food and tobacco products, package and distribute them through various distribution channels to both individual customers and commercial establishments. The global food and beverages market is further segmented based on type and geography.

By Type - The food and beverages market is segmented into meat, poultry and seafood, bakery & confectionary, alcoholic – beverages, dairy, tobacco products, non-alcoholic – beverages, frozen and fruit & veg, syrup, seasoning, oils, & general food, grain products, and pet food. Among these segments, the meat, poultry and seafood market accounts for the largest share in the global food and beverages market.

By Geography - The global food and beverages is segmented into North America, South America, Asia-Pacific, Eastern Europe, Western Europe, Middle East and Africa. Among these regions, the Asia Pacific food and beverages market accounts the largest share in the global food and beverages market.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 12: Polymer Recycling & Eco Design

The Eco Design of Plastic Packaging shows how management processes, strategies and methods to develop packaging solutions can be implemented that are easy on the environment and conserve resources. It provides support for the development of suitable and modern packaging solutions. They are necessary for a circular economy that closes material loops, conserves natural resources and protects the climate.

There is no getting around it -some shipping needs require a sturdy and reliable material that isn’t going to break and can support heavy loads. While many of the alternatives based upon organic raw materials can be great for cushioning or filler, there are still times when only plastic will do. There is no need to cut back on your eco-credentials in these cases, however, as many plastic shipping materials and tools are now available made from 100 per cent recycled plastic. From drums, spill trays, and spill control pallets, you can choose eco-friendly shipping materials for all your shipping needs.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 13: Biomaterials and Coatings

Recent advances in food chemistry, technology, and biotechnology have introduced new methodologies to keep food safe and flavourful for longer periods of time. Among these, the use of invisible, tasteless and odourless coatings is increasingly attracting the attention of a wide variety of subjects. Coating consists of a thin layer of edible film, applied to the surface of a food product to preserve its freshness. Numerous common hydrocolloid coating materials including different carbohydrates, proteins, lipids, or their composite mixtures have been described in the last twenty years. Many of them are able to modulate water vapour, O2 and CO2 permeability, possess acceptable mechanical properties and further features useful to maintain food flavour, texture and nutritional value and, some of them, provide also effective protection against bacteria. Moreover, edible coatings serve also as possible carriers for a wide range of food additives, including anti-browning agents, colorants, flavours, nutrients, spices that not only extend the shelf-life of the products, but also may improve their safety and acceptability. Finally, another interesting aspect in the edible film utilization is the possibility to recycle industrial carbohydrate and protein by-products, with the concurrent goal to manage lower waste amounts and reduce environmental pollution.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 14: Shelf Life & Multisensory

Packaging provides the means of protecting, transporting, and conserving the product that happens to be contained within. Nowadays, packaging also constitutes a powerful brand element, one that can be used to convey information, create value, persuade the consumer and modulate their behaviour. In this chapter, we introduce the topic and present packaging as a multisensory device capable of transforming the consumer's experience. We highlight the growing interest from both academic researchers and marketing professionals in packaging experiences that have been crafted to optimize the way packaging looks, sounds, feels, and even, in some cases, the way that it smells and/or tastes too. Importantly, we discuss how such interest is moving from the consideration of the impact of just a single sense at a time to a growing understanding that ultimately it is their interaction (i.e., the multisensory element) that is a key to driving the consumer response. Finally, we provide a brief overview of the chapters included in this volume, highlighting what we see as their key contribution to the emerging field of multisensory packaging design.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 15: Food Contact Material Migration

Chemical partitioning from the packaging into the food is known as migration. Migration is of relevance for smaller size compounds (below 1000 Da). The extent to which migration occurs depends on various factors:

The physico-chemical properties of the migrant, of the packaging material, and the food (e.g. fat content)

Temperature
Storage time
Size of the packaging in proportion to the foodstuff volume (smaller size packaging has a larger surface to volume ratio).

The types of chemicals that can migrate from packaging into food are highly diverse and depend on the type of packaging material. For inert materials (stainless steel, ceramic, glass), only chemicals from the inside surface, directly in contact with the foodstuff, can migrate. They transfer from the inner surface to the food by surface exchange. Chemical diffusion from within the packaging material or from the outside (printing inks, adhesives) is not possible. This inertness is due to the chemical structure, with pore sizes that are small and prevent molecules or single atoms from passing through. However, glass-packaged oily foods can be contaminated by migration of plasticizers (like epoxidised soy bean oil (ESBO) or phthalates) from the closure. Migration can be reduced by careful manufacturing or the use of specially developed low migration closures.

Non-inert materials, like paper and board or plastics, can be a direct source of migrants. Chemicals may also migrate from the outside through the packaging. An example are printing inks that have been shown to migrate through paper board into dry foods. The large pore size of paper-based materials permits smaller molecules to migrate from the outside to the food inside. The use of barrier materials can reduce food contamination significantly. For example, carton with an inner bag that contains the foodstuff and that is made of aluminium foil or plastics with barrier properties.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 16: Barrier & Paper Packaging

Barrier & Paper Packaging: Moisture control is crucial in food packaging — you either want to keep the moisture inside or outside of the packaging to preserve the food. Packaging material performance is guided by moisture and oxygen transmission rates. When food grade paper is needed for dry food packaging to keep contents fresh, provide a long shelf life, and allow customers to derive the maximum value from the product, great barrier coatings are essential.

The barrier-coated papers from Feldmuehle are based on white pulp fibres from certified forestry. A special multi-layer coating application produces a dense and closed paper surface that prevents both contaminations by gaseous mineral oils and penetration of greases through the packaging. All components used in this process are approved for direct food contact and are free of fluorocarbons.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 17: Nano Materials and Packaging

Nanomaterials have drawn great interest in recent years due to their extraordinary properties that make them advantageous in food packaging applications. Specifically, nanoparticles can impart significant barrier properties, as well as mechanical, optical, catalytic, and antimicrobial properties into packaging. Silver nanoparticles (AgNPs) and nan clay account for the majority of the Nano-enabled food packaging on the market, while others, such as Nano-zinc oxide (ZnO) and titanium, share less of the current market. In current food packaging, these nanomaterials are primarily used to impart antimicrobial function and to improve barrier properties, thereby extending the shelf life and freshness of packaged food. On the other hand, there is growing concern about the migration of nanomaterials from food contact materials to foodstuffs and its associated potential risks. Indeed, insufficient data about environmental and human safety assessments of migration and exposure of nanomaterials are hindering their market growth.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 18: Hygienic Design & cleaning methods

Sanitary and hygienic design takes into account all the machinery and related infrastructure involved in processing food for public consumption. Different places use different methods depending on the type of product produced or served. But there are common standards and best practices that all manufacturers should be following to prevent accidental contamination of food sources.

Safety is a global issue that concerns all food manufacturers. In order to sell their products with complete peace of mind, they must indeed be certain that their manufacturing and packaging process is not a potential source of contamination, be it biological, chemical or physical. In order to help them with that central point, the French manufacturers of food processing equipment have entered over 20 years ago in a collective work for defining design rules that ensure the highest level of hygiene. We here below propose an overview of the main points you should look at to evaluate the quality of your equipment from an hygienic point of view.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 19: Baby Food Packaging

The scope of this study is limited to bottles, metal cans, cartons, jars, and pouches made by plastic, paper, metal, and glass. The study also covers different baby food products like liquid milk formula, dried baby food, powder milk formula, and prepared baby food. High birth rate, increasing consumer awareness, and increasing number of working women are the factors driving the demand for baby food packaging solutions. The growing consumer preference for eco-friendly pouch packaging has increased the adoption for flexible packaging. Another factor augmenting the need for packaging solutions is the innovation led by baby food manufacturers, to meet varying consumer needs. Companies are increasingly using sustainable and recyclable packaging materials. They are constantly looking for green, innovative, and recyclable alternatives of normal packaging. A significant growth in the middle class has opened new opportunities in the baby food packaging market, as the need for products that are compatible with a working woman's schedule is growing.

Why is packaging such a key concern? It’s the one thing that shields a product from breakage and spoilage, but also safeguards it from coming in contact with harmful external elements that can make people sick. It's also the first thing shoppers see when browsing products at the retail level.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 20: Food Safety and Biosensors

The importance of safety and functionality analysis of foodstuffs and raw materials is supported by national legislations and European Union (EU) directives concerning not only the amount of residues of pollutants and pathogens but also the activity and content of food additives and the health claims stated on their labels. In addition, consumers’ awareness of the impact of ‘functional foods’ on their well-being and their desire for daily healthcare without the intake pharmaceuticals has immensely in recent years. Within this picture, the availability of fast, reliable, low cost control systems to measure the content and the quality of food additives and nutrients with health claims becomes mandatory, to be used by producers, consumers and the governmental bodies in charge of the legal supervision of such matters. This review aims at describing the most important methods and tools used for food analysis, starting with the classical methods (e.g., gas-chromatography GC, high performance liquid chromatography HPLC) and moving to the use of biosensors—novel biological material-based equipment’s.

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Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 21: Food Quality and control

The food industry deals with highly sensitive products. This is one of the key reasons behind maintaining quality standards and adhering to quality requirements, which are imperative for players in the food industry. When it comes to food items, most of us tend to repeatedly buy the same brand which we perceive is of good quality and matches our expectations. Also, in the case of companies in this industry, even a small incident where the quality of products has been compromised could tarnish the brand image. Consequently, the company’s profits could go crashing down the hill. This makes having appropriate quality control measures highly necessary for brands dealing in food products. Quality control (QC) is a reactive process and aims to identify and rectify the defects in finished products. It can be achieved by identifying and eliminating sources of quality problems to ensure customer’s requirements are continually met. It involves the inspection aspect of quality management and is typically the responsibility of a specific team tasked with testing products for defects.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 22: Food Spoilage

Food deterioration during storage is a major environmental problem and is a major concern of food industry. Microorganism contamination during storage and some pathogenic fungi species are mainly responsible for this kind of spoilage. Oxidation is another major cause of degradation of materials and foods. Using natural safe botanical source preservatives like essential oils to prevent food contamination and deterioration is a main consideration of food industry. Essential oil of summer damask rose is safe natural oil that has antioxidant, antifungal, and antibacterial activity. Therefore, it is a useful agent to use in the food industry in order to avoid food spoilage, contamination, destruction, and oxidation. In addition, this oil is usable as a flavouring agent in foodstuff as well as in perfume industries to provide a better quality to the fragrances.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 23: Off Odours in Food & Packaging

Several reactions between components of packaging materials lead under certain circumstances to sensorial active compounds, which diminish the quality of the package and often the quality of the packaged food The conjugated unsaturated carbonyl compounds constitute an important class with many examples of such reaction products with off-odor properties This paper will attempt to evaluate off-odors in special consideration of this class of organic compounds.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 24: Food Safety Assessment in Supply Chain

The food supply chain point to each link from primary production to consumption and operation order, includes that food and its accessories production, distribution, storage and processing (including in food production, the production of animal feed on, and the material may contact with food and raw materials production).The current studies of food supply chain mainly stay in from the Angle of the qualitative to analysis the risk factors, and puts forward some countermeasures to prevent or solve the risk. The food supply chain and the general industry supply chain is different, they think the food supply chain risk mainly includes the technology risk, information risk, coordination, quality safety risk, in order to strengthen the management of production source, to ensure the quality and safety of agricultural products (food), mainly from the following five aspects: accelerate the process of agricultural standardization; implementation the whole process supervision of inputs, establish a product traceability system, and establish agricultural production operator self-discipline mechanism, establish a sound system of agricultural product quality safety risk assessment (food).

Maintaining food security has become unconditional when it comes to food trade and customer demand. The food put on the market has to be of good quality and safe for consumption, as well as not be a source of disease and infection. For this reason, securing food safety and quality is a matter of international significance and a responsibility of food producers and governments. During the process of distribution food products go through all stages of supply chain, i. e. all processes which describe how food travels from a farm to the consumers’ tables. The aim of this strategy, called "from the field to the table", is to achieve full supervision of food safety in the modern world, because the journey leading from food production to the consumer is very time-and space consuming. Along this journey, there are many dangers of food contamination, be it in the very production, during the transport, food storage, or food preparation. In order to enable food quality and sanitary safety of food products, companies have to follow legislations, standards and norms at every stage of supply chain. The aim of this paper is to show how food safety and quality is legally regulated during the distribution in the supply chain, and the ways in which companies ensure a certain high level of hygiene and temperature levels that different kinds of food products require.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Track 25: Sustainable Packaging

Sustainable packaging is widely discussed at conferences and in the packaging media, there is no consensus as to what it is. Many in the packaging industry are confused; consumers are also very confused and the potential exists for unscrupulous companies to market packages as ‘sustainable’ when they are not and thus mislead consumers. However, a single definition of sustainable packaging is unfeasible, as the sustainability of a packaging material intrinsically depends on aspects specific to its life cycle, such as its manufacturing process, the length of its supply chain, its use and finally its disposal options. Many professionals would even argue that there is no such thing as ‘sustainable packaging’. Rather there are improvements that can be made to the packaging’s attributes and its manufacturing process in order to reduce its life cycle impacts and improve the efficiency of the supply chain. Sustainable packaging is important because it reduces the ecological footprint of all the stages in the product's life-cycle. It helps both the producer and the consumer reduce their environmental impact.

Related Conferences:

Related Societies:

Europe: Society of Food Hygiene and Technology (SOFHT), Food Drink Europe, International Society of Beverage Technologists, Coeliac Society of Ireland, IACSIT Food and Agriculture Society (FAS)

USA: Food & Beverage Association of America, International Wine & Food Society (IW&FS), National Food Product Associations, Association of Food Industry

Asia: Food Society, Indian Beverage Association, Chinese American Food Society, Chocolate Society - University of Sydney Union

Market Analysis

Market Research

The food packaging market is segmented on the basis of material, types, application, and geography. The materials involved in food packaging are paper & board, rigid & flexible plastic, glass, and metal. The segmentation of the market, on the basis of application includes bakery, confectionery, dairy products, convenience foods , sauces, dressings & condiments, fruits & vegetables, meat, fish & poultry, and other products. The geographical segmentation of the market includes four regions: North America, Europe, and Asia-Pacific.

Food Packaging Market Size, by Geography, 2014 – 2019 ($Million)

Markets Analysis

The food packaging market is projected to reach a value of $305,955.1 Million by 2019 and Asia-Pacific market is projected to grow at the highest CAGR during forecasted period.

Food Packaging Market Size, by Material, 2014 vs. 2019 ($Million)

In 2014, the rigid and flexible plastics segments, together, held the largest market share, in terms of material, and were subsequently followed by the metal, and paper & board segments. The paper & board segments are estimated to grow at the highest CAGR from 2014 to 2019.

This report includes market size, in terms of value ($million). It provides both, qualitative and quantitative analyses of the food packaging market, the competitive landscape, and the preferred development strategies of key players.

The key players invest heavily in the expansion of their business and development of new food packaging material to maintain a competitive edge in the market. The key players were observed to prefer new joint ventures, agreements, collaborations, and expansions as strategies to enhance their production facilities and acquire a larger share in the market. The report provides a complete analysis of the key companies and a chronology of developments with respect to new products and their applications. It also analyses the market dynamics, winning imperatives, and issues faced by the leading players.

Scope of the Report

The research study categorizes the food packaging market on the basis of material, type, application, and geography.

On the basis of materials for food packaging, the market was sub-segmented as follows:

Paper & board

Metal

Rigid plastic

Flexible plastic

Glass

Others (Wood and textile)

On the basis of types of food packaging, the market was sub-segmented as follows:

Rigid

Semi-rigid

Flexible

On the basis of applications of food packaging, the market was sub-segmented as follows:

Bakery

Confectionery

Convenience foods

Dairy products

Fruits & vegetables

Sauces, dressings and condiments

Others (whole grain food, pulses, and oil)

On the basis of geography for food packaging, the market was sub-segmented as follows:

North America

The Future of North American Food and Drink Packaging to 2022 tracks how this market consumed 514.55million tonnes in 2016, having seen sluggish (1.3%) annual growth since 2012. Smithers’ analysis shows that across 2017-2022, volume consumption will continue and reach 551.32 million tonnes per annum in 2022.

Increasingly, food and drink packaging is expected to be recyclable and light weight, i.e. manufactured with as little material as possible. Lack of recyclability is one of the key reasons US municipalities are increasingly moving to ban products such as expanded polystyrene/Styrofoam food packaging, with brand owners switching to more environmentally friendly materials, like paperboard. A parallel trend extending into the future will be greater use of materials sourced in a sustainable manner. Plastic packaging in particular will be affected by the greater availability of commercial packaging grade bio-plastics and enthusiasm for brands to make use of them.

Packaged food and drink sales via North American retail channels grew by an annual consumption trends average of 2.3% between 2012 and 2016, reaching 549.57 billion packs. By 2022, consumption is forecast to reach 659. 34 billion packs, representing yearly growth of 3.1% from present levels.

Europe

Europe Fresh Food Packaging Market Outlook-2026

The Europe fresh food packaging market size was valued at $3,718.2 million in 2017 and is expected to reach $4,890.6 million by 2026, registering a CAGR of 3.1% from 2019 to 2026. The vegetable segment leads in terms of Europe fresh food packaging market share and is expected to retain its dominance throughout the forecast period.

Packaging has now become an indispensable part of our day to day life. The principal requirement for packaging is to protect food products from outside influences and damage along with maintaining high level of freshness and taste. Food packaging helps in retardation of product deterioration, retainment of the beneficial effects of processing, helps in extension of shelf-life, and increasing and maintaining the quality and safety of food. Advancements in food packaging play a significant role from food logistics to maintain freshness. However, rise in need for packaging technology to balance food protection with critical issues, including material and energy costs, increased environmental and social and consciousness, disposal solid waste, and strict regulations on pollutants is the need of an hour. The design and construction of packaging plays a major role in determining the shelf life of a food product. As a result, right selection of materials for packaging and associated technologies plays a vital role in maintenance of product quality and freshness during storage and distribution. Materials that have traditionally been used in food packaging include paper and paperboards, textiles, wood, and plastics. In addition, different varieties of plastics have been introduced in both flexible and rigid forms. Convenience plays a vital role for the selection of packaging for the fresh food. Features such as handling, ease of access, easy disposal; product visibility and reseal- ability plays a vital role for the selection of materials.

European countries have witnessed strong demand for fresh fruits & vegetables owing to paradigm shift toward organic variant and introduction of packaging that enhances shelf life. For 2018, vegetables and fruits accounted for 14% of the total value of the European Union agricultural production. According to Eurostat, fruits & vegetables are prominent agricultural products in the European countries, with an annual output value exceeding €57 billion in 2018 with vegetables leading the market share. Europe has placed a comprehensive support system, especially through the regulatory framework, to strengthen regional produce and support stakeholders in the agricultural sector. Increase in in fresh food production along with favourable government norms that augment the growth of the fresh fruits & vegetables market which in turn, drives the fresh food packaging market growth in the region.

Emergence of modified atmosphere packaging has gained huge traction in the last few years. These types of packaging regulate in-pack gas atmosphere, enhancing freshness and extends shelf life for fresh food products. In addition, these types of packaging provide logistics benefits, counters anaerobic respiration, reduces microbial spoilage and enhances texture, colour & freshness. Furthermore, reduced packaging waste of such types of packaging boost the demand for Europe fresh food packaging market. Furthermore, uses of biodegradable polymers have gained huge traction in the last few years. Biodegradable polymers may serve several purposes, including the migration of moisture, aromas, & gases and improving the food’s mechanical integrity or handling characteristics. While waste generation from packaging has grown in last few years, biodegradable polymers will play a significant role in Europe fresh food packaging market growth.

Manufacturers in the higher echelon are becoming extremely sensitive for investing in technology that is considered environment friendly. Climate changes and raw material shortage have resulted in accelerated search for better concepts for plastic packaging. Bio-plastics are new environment friendly alternatives with much greater sustainability features. Introduction of new materials such as PHA, PLA, cellulose, or starch-based materials can be used to provide packaging solutions with completely new functionalities, such as compost ability/biodegradability.

The report focuses on the Europe fresh food packaging market trends, growth prospects, restraints, and prevailing market opportunities. The study provides Porter’s five forces analysis to understand the impact of various factors such as competitive intensity of competitors, bargaining power of suppliers, threat of substitutes, threat of new entrants, and bargaining power of buyers of the Europe fresh food packaging market.

Segment review

The Europe fresh food packaging market is segmented based on food type, product type, material type, and country. Based on food type, the Europe fresh food packaging market is classified into fruits, vegetables, and salads. Based on product type, the Europe fresh food packaging market is studied across flexible film, roll stock, bags, sacks, flexible paper, corrugated box, wooden boxes, tray, and clamshell. Based on material, the Europe fresh food packaging market is classified into plastics, wood, paper, textile and others. The Europe fresh food packaging market is studied across Spain, UK, France, Italy, Russia, Germany, and rest of Europe

Some of the key players in the Europe fresh food packaging market are Sonoco Products Company, Hayssen, Inc., Smurfit Kappa Group, Visy, Ball Corporation, Mondi Group, and International Paper Company.

Key Benefits for Europe Fresh Food Packaging Market:

The Europe fresh food packaging market report provides an extensive analysis of the current and emerging trends and opportunities.
The report provides detailed qualitative and quantitative analysis of the current trends and future estimations that help evaluate the prevailing market opportunities in the market.
Europe fresh food packaging market forecast is offered along with information related to key drivers, restraints, and opportunities.
The Europe fresh food packaging market analysis is conducted by following key product positioning and monitoring the top competitors within the market framework.
The report provides extensive qualitative insights on the potential and niche segments or regions exhibiting favourable growth.

Europe Fresh Food Packaging Market Segments:

By Food Type

Fruits
Vegetables
Salads

By Product Type

Flexible Film
Roll Stock
Bags
Sacks
Flexible Paper
Corrugated Box
Wooden Boxes
Tray
Clamshell

By Material Type

Rigid
- Plastic
- Wood
- Others
Flexible
Plastic
Paper
Textile

By Country

Spain
UK
France
Italy
Russia
Germany
Rest of Europe

Key Market Players of Europe Fresh Food Packaging Market Profiled In the Report

Sonoco Products Company
Hayssen, Inc.
Smurfit Kappa Group
Visy
Ball Corporation
Mondi Group
International Paper Company.

Asia-Pacific

The global packaging materials market will be worth more than $1.3 trillion by 2024, according to a new Global Market Insights research report. With economies such as China, India and South Korea, the Asia-Pacific region is witnessing increased consumption of food and beverage products, which will drive packaging materials market demand. In 2016, Asia-Pacific food and beverage market sales topped $3 trillion, and the region is likely to witness a higher growth rate. Cereals, meats, oils and fats are helping to generate this growth, which the report expects will boost demand for flexible and rigid plastics, glass, metal, and paper packaging materials through 2024.

Consumption of beverages in the Asia-Pacific continues to rise. The region is the largest beverage market in the world, accounting for more than 40% of global consumption. Among all beverage products, alcoholic drinks were an important segment in the region, with beer being the major product. The consumption of non-alcoholic beverages such as sugar-sweetened drinks, health drinks, and fruit juices are also on the rise in the Asia-Pacific, attributable to increasing income levels and changing consumption trends. This consumption pattern will further drive demand for packaging materials such as rigid plastic, metal, and glass. Among end users in the packaging material markets, GMI predicts the beverage segment is likely to increase more than 4% CAGR to reach a market value exceeding $300 billion by 2024.

A flexible plastic is the largest materials segment in the packaging materials market in terms of volume. GMI predicts this segment is likely to be valued at more than $190 billion by 2024, with growth augmented by food and household products. The availability of flexible plastic materials with distinct characteristics has turned this segment into one of the most important in the industry. The report cites the ability to manufacture flexible plastics into various shapes and sizes, with lower weight, superior performance characteristics, lower cost, and easy printability.

Food Packaging Technology & Equipment Market by Technology (Controlled, Active, Advanced, Intelligent, And Aseptic), by Equipment (FFS, Labelling, Coding, Wrapping, Case Packaging), by Application and Geography - Trends & Forecast to 2019:

The food packaging market has been segmented on the basis of materials, which include paper & board, rigid & flexible plastic, glass, metal. The applications of food packaging include bakery, confectionery, dairy products, convenience foods, sauces, dressings, condiments, fruits & vegetables, meat, fish & poultry, and others. The demand for convenience and packaged foods drives the market.

This report includes the market size, in terms of value ($million). Additionally, the food packaging market is segmented on the basis of region into North America, Europe, Asia-Pacific, and Rest of the World (ROW). It provides both, qualitative and quantitative analyses of the food packaging materials market, competitor analysis, and preferred development strategies of key players.

Food Packaging Market Size, 2012 – 2019 ($Million)

Markets Analysis

The market for food packaging market is projected to reach a value of $305,955.1 million by 2019, with the preference for specialty packaged products rising with the escalating economic growth in emerging markets. In 2014, the Asia-Pacific region is expected to be the fastest growing market for food packaging market.

The leading companies of the market are using new product launches, acquisition, joint ventures, and expansion as growth and development strategies. This report provides analyses of the prominent players and the strategies used by them to maintain their market position. Key players such as Amcor Ltd. (Australia), Rock-Tenn Company (U.S.), Sealed Air Corp. (U.S.), Nuconic Packaging LLC (U.S.), Tetra Pak International S.A. (Switzerland), and Crown Holdings, Inc. (U.S.) have been profiled in the report.

Middle East

Middle East and Africa Food Packaging Market was worth USD 23.49 billion in 2018 and estimated to be growing at a CAGR of 7.00%, to reach USD 28.58 billion by 2023. The gaining importance of this market can be attributed to increased demand for processed and packaged food and visual appeal of packaged food and convenience for use.

The food industry is largest industry globally and plays a vital role in the economy of a country. Food products have to be packaged in a robust manner to avoid spoilage due to micro-organisms. Food packaging ensures the extension of shelf life of the products within highly sterile environments that restricts the growth of the microorganisms that are responsible for the decay and spoilage of food products.

Increase in demand for processed and packaged food to adapt to the rapid changing lifestyle in developing countries and developed countries and shifting population dynamics to urban areas, increasing consumer awareness regarding the current environmental concerns and gradual alteration of buying habits are the major factors accountable for the growth of market. Nevertheless the environmental concerns regarding the poor bio-degradability of plastics can hinder the growth of this market. Moreover, a technological improvement in the synthesis of these packaging materials improves the growing potential of this market.

The Middle East and Africa market for Food Packaging is broadly segmented into Material, Type and Application. Based on Material – Paper and Board, Metal, Rigid Plastic, Flexible Plastic, Glass and Others. Based on Type – Rigid, Semi-rigid and Flexible. Based on Application – Bakery, Confectionary, Convenience Foods, Dairy Products, Fruits and Vegetables, Sauces, dressing and condiments and others. Based on geographical analysis the market is segmented into regions of Middle East and Africa. Middle East is leading this market with highest share. Middle East is also the fastest growing region due to its growing urban population and rapid lifestyle changes.

Some of the key companies dominating the market:

Amcor Ltd.
Rock-Tenn Company
Crow Holdings
Owens-Illinois
Rexam
Tetra Pak
Anchor Packaging
CKS Packaging
McCain Foods
Kellogg’s
Cargill Inc.

United Kingdom

The United Kingdom packaging market has annual sales of GBP 11 billion and employs approximately 85,000 individuals that represent 3% of the UK’s manufacturing labor force. It is a foremost contributor to the nations GDP and a vital link in the wide-ranging packaging supply chain (Packaging Federation). In spite of consistently growing demands for goods and services, growths in the packaging in recent years have facilitated a decoupling of packaging growth from GDP growth.

Packaging at end of life, as termed as packaging waste, represents a valuable and obtainable resource for recycling and recovery and includes, as suitable, energy from waste. The grocery retailers’ price wars in 2018 put important pressure on UK packaging producers. Polarisation in pack size is driven and motivated by numerous factors, with multipacks benefiting in contemporary times.

Light-weighting, material reduction and compressibility remain in emphasis and the attention in this area will continue in the small and medium term. All UK packaging members are focusing on the selection and use of added environmentally-friendly packaging materials.

UK Manufacturing has been in a structural weakening for the last 25 years with the manufacturing sector accounting for 15.8% of the economy in 1990 and has currently dropped by a third to less than 10% of the present market share.

Fund Allotment to Food Science Research

The Agriculture and Food Research Initiative (AFRI) funds for non-integrated grants (research only, education only, or extension only) to state agriculture experiment stations, colleges, universities, federal agencies, other research institutions, national laboratories, private and non-profit organizations, and corporations.
The National Institute of Food and Agriculture’s (NIFA) collaborates with leading scientists, policymakers, experts, and educators in organizations throughout the world to find innovative solutions to the most pressing local and global problems.
The Institute of Food Research is the only publicly funded research institute for food and health. Food and Health Network (FHN) of the IFR, with over 200 corporate members, engages with the food industry in a collegiate atmosphere.
Institute of Food Science & Technology and Food and Drink Federation funds to serve the industrial and research communities by providing high quality refereed original papers in food science and technology.
The FSA, together with Defra, BBSRC (the Biotechnology & Biological Sciences Research Council) and NERC (the Natural Environment Research Council) funds for research work.
National Institute of Food Federation of US government funds allotted to agricultural, food, and nutrition research amount to ≈$1.8 billion annually (out of a total US Department of Agriculture research budget of $2.3 billion), with most of this focusing on agricultural production; in contrast, $28.6 billion is appropriated to the National Institutes of Health.
Department for Environment Food & Rural Affairs are the UK government department responsible for safeguarding our natural environment, supporting our world-leading food and farming industry, and sustaining a thriving rural economy.
Joint Programming Initiative on Agriculture, Food Security and Climate Change (FACCE-JPI) brings together over 70 research groups from 18 countries are contributing to this call, which has a budget of €19M of national funding and including a contribution from the European Commission of €4M.
Swedish Food Federation as approximately 800 member companies Production value: 170 billion SEK and Number of employees: 55 000.
The National Research Council (CNR), AITA - Italian Food Technology Association, Slow Food Association and Italy Italian Association of Food Technology (AITA) are the society that funds for food science and technology research work in UK.

Food and Beverage Association in UK

Brewing, Food and Beverage Industry Suppliers' Association
British Soft Drinks Association
Chilled Food Association
European Food Safety Authority
Food Standards Agency
The Food Commission
FoodDrinkEurope - food industry confederation
European Federation for the Science and Technology of Lipids
Institute of Food Technologists
Institute of Food Science & Technology
EFFoST (European Federation of Food Science and Technology)
IUFoST (International Union of Food Science and Technology)
European Cocoa Association
BEAUC (the European Consumer Organisation)
EFFCA (European Food and Feed Cultures Associations)
EFFAT (European Federation of Food, Agriculture and Tourism Trade Unions)
AIM - European Brands Association
Profel, The European Association Of Fruit And Vegetable Processors
FEDIAF - European Pet Food Industry Federation
Europabio, The European Association For Bio-Industries
EFSA (European Food Safety Authority)
FEFAC (European Feed Manufacturers Federation)
European Snacks Association
Fediol
Federation of European Nutrition Societies (FENS)

Major Food Companies in UK

Apetito
Associated British Foods
Cargill
Coca-Cola
General Mills
GlaxoSmithKline
Kellogg's
Mars
McCain Foods
Mondelez
Nestlé
Pepsi
Premier Foods
Tate & Lyle
Unilever
United Biscuits
Weetabix Limited
Wm. Wrigley Jr. Company

About Conference

Conference Series LLC Ltd Organizes 3000+Global Events inclusive of 600+ Conferences, 1200+ Workshops and 1200+ Symposiums every year across USA, Europe & Asia with support from 1000 more scientific societies. Food Packaging 2016 has successfully concluded on June 13-14, 2016 at Rome, Italy. This pinnacle brought together the senior level experts with a perfect blend for multidisciplinary collaboration between innovators, scientists, academicians from all over the world and discussed the latest breakthroughs with keynotes and featured presentations in the field of food research mainly focusing on food and Beverages Packaging and after that Food Packaging 2018 Successfully held on July 16-18, 2018 at Rome, Italy. The conference attracted participants from academia and industry processes around the world. Food Packaging 2019 successfully held on June 13-14, 2019 Barcelona, Spain and this conference gave an exposure various proficient industrialists and scientist and different parts of the globe collaborated to present their views and latest breakthroughs with keynotes and featured presentations in the field of food research mainly focusing on food and Beverages Packaging. So after Three consecutive successful events Conference Series LLC Ltd decided to organize Food Packaging 2020 Webinar on August 31-September 01, 2020.

Conference Highlights:

Novel Food Packaging Technologies
Food Process Engineering
Future of Innovation: Bio-based Packaging
Consumer Trends in Food Packaging
Food Nanotechnology
Robotics Food Packaging
Food Packaging-Environmental Impact
Emerging Trends in Food Packaging
Packaging Methods for Processed Foods
Cost-Effective Packaging Innovation
Food and Beverage Marketing
Polymer Recycling & Eco Design
Biomaterials and Coatings
Shelf Life & Multisensory
Food Contact Material Migration
Barrier & Paper Packaging
Nano Materials and Packaging
Hygienic Design & cleaning methods
Baby Food Packaging
Food Safety and Biosensors
Food Quality and control
Food Spoilage
Off Odours in Food & Packaging
Food Safety Assessment in Supply Chain
Sustainable Packaging

Who/Why to Attend

This is the finest opportunity to interact with participants from the Food & Beverages associations, Food Biotechnology Associations, Food Microbiology Societies, and Food Science Academicians. It mainly concerns on the modern impact and technologies in Food & Beverages Packaging and other relevant to Food, Beverages & Nutritional Sciences, as well as for initiation of new assessments and technologies and the effectiveness of various regulatory programs on Food & Beverages 2020 Webinar conducts presentations, share knowledge, meet with present potential and eminent scientists, and receive name recognition at this two days event.

Our aim is to aggregate community and to create a platform for exchange of information on technological developments, new scientific innovations and the effectiveness of various regulatory programs towards Food & Beverages Packaging 2020 Webinar. It provides a premier technical forum for expressing and knowledge about the advanced research and developments, as well as exploration of new applications, technologies and to explore new trends in the field of Food & Beverages Packaging Science & Food Technology.

Food & Beverages Packaging Webinar in 2020, organize Food Meetings in the fields related to it like Food Microbiology, Food & Beverages Sampling and Nutritional Science, Food Science, Food Safety, Food Industry, Food Technology.

Target Audience:

Microbiologists
Food Technicians
Academicians
Professors (Food Science)
Researchers (Doctorates)
Students (Post graduates)
Food & Beverages Industries
Private sectors
Food Safety Societies
Food Microbiology Associations

Individuals involved in Food Microbiology, Food Technology, Food Biotechnology, Food Nanotechnology and Food Science related matters.

Potential Population:

Food Packaging 2020 Webinar will bring together the Food Scientists, Sensory analysis, Food Analyst, Flavour Scientists, Nutritionists, Agronomist, Microbiologists, Chemists, Quality Assurance Specialists, and Quality Assurance Managers, Specialists in Food and Beverages, Product Recall Specialists, Product Development Specialists, Quality Control Specialists, Machine Development Specialists, Equipment Handling Specialist etc.

we look forward to an exciting scientific event, business meeting, trade fair and exhibition and welcome you to join us at Food and Beverages Packaging Webinar

Young Researchers Forum

Young Research's Awards at Food Packaging 2020 Webinar for the Nomination: Young Researcher Forum - Outstanding Masters/Ph.D./Post Doctorate thesis work Presentation, only 25 presentations acceptable at the Food Packaging 2020 Webcast young research forum.

Benefits:

Young Scientist Award recognition certificate and memento to the winners
Our conferences provide best Platform for your research through oral presentations.
Learn about career improvement with all the latest technologies by networking.
Young Scientists will get appropriate and timely information by this Webinar.
This online Platform for collaboration among young researchers for better development.
Provide an fortuity for research interaction and established senior investigators across the globe in the area
Share the ideas with both eminent researchers and mentors.
It's a great privilege for young researchers to learn about the research areas for expanding their research knowledge.

Eligibility

Young Investigators, Post-Graduate students, Post-doctoral fellows, Trainees, Junior faculty with a minimum of 5 years of research experience
Presentation must be into scientific sessions of the conference.
Each Young Researcher / Young Scientist can submit only one paper (as first author or co-author).
Age limit- Under 35yrs
All submissions must be in English.

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Food Science Related Associations:

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Food and Beverages Packaging

August 31-September 01, 2020 Webinar

Industrial revolution effects on food and beverages packaging

Food Packaging Online Conference | Food Beverage Webinar | Food Packaging Webcast | Webinar | Food Packaging 2020 Webinar

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Food Packaging 2020

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Market Analysis

Market Analysis

North America

Europe

By Food Type

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By Material Type

By Country

Key Market Players of Europe Fresh Food Packaging Market Profiled In the Report

Asia-Pacific

Middle East

United Kingdom

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