Day 2 :
Keynote Forum
Richard Coles
Emagine Packaging Limited, UK
Keynote: Logistical packaging innovation for chilled fresh fish and seafood marketing systems to support the emerging circular economy
Time : 10:15-11:00
Biography:
Richard Coles launched his packaging consultancy, Emagine Packaging Ltd, five years ago with sustainability as a core brand value. He has over 30 years R&D experience in the food manufacturing and packaging industries gained with leading organisations from across the agri-food supply chain. He was recently involved with two Ellen MacArthur Foundation scheme circular economy collaborative research projects on pack eco-innovation. He is an Associate in Packaging at the Natural Resources Institute, University of Greenwich, for its MSc programmes in Food Innovation and Food Safety & Quality Management. He is an Associate Lecturer in Innovation & Design for the Open University. He is an Editor/Writer of book called “Food and Beverage Packaging Technology”.
Abstract:
Packaging’s logistical role in food marketing systems is becoming increasingly complex, especially in the modern retail environment that sources product from a highly globalized marketplace. This paper highlights packaging’s strategically important role from a circular economy perspective, an appreciation of which can enable retailers, brand owners and packaging suppliers derive competitive edge whilst improving their sustainability credentials. In particular, these key stakeholders are under intense pressure to take action and help address the increasingly urgent challenges posed by single-use plastics waste and growing marine pollution concerns. These concerns include, amongst others, the increasing threat to wildlife and human seafood supply chains. Globally, 95% of plastics packaging material value is lost to the economy after a short first use and 32% of plastics packaging escapes collection systems. In response, several leading UK food retailers and brandowners have announced policies to reduce their plastics footprint. In addition, the EU has launched its new plastics strategy which seeks to integrate plastics into the circular economy. This development has been given added impetus by China’s National Sword policy that imposes restrictions on the importation of recyclate with more than 0.5% contaminant. The paper will explore what scope exists in packaging logistics of chilled fresh fish and seafood to introduce biomaterial and reusable packaging as alternatives to single-use expanded polystyrene (EPS), or Styrofoam, packaging. This requires particular regard to protection from the hazards of transportation and invites consideration of the potential for new packaging systems and materials by challenging existing practices and involving collaborative partnerships.
- Food and Beverage Packaging | Material Science and Technology | Advances in Packaging
Chair
Robert Elias
BioComposites Centre - Bangor University, UK
Co-Chair
Tanja Cirkovic Velickovic
Ghent University Global Campus, Incheon, South Korea
Session Introduction
Renée Whitworth
Flood Creative, USA
Title: Brand design & the brain: How neuroscience is helping to create attractive & effective packaging design
Biography:
Renée Whitworth is a Brand Design Consultant with over 20 of experience. She is the CSO for Flood Creative where she is responsible for the strategic foundation of all visual and verbal positioning, brand identity and packaging design projects for clients that range from the Fortune 100 to entrepreneurial brands. Her key to success is the constant monitoring of industry and cultural trends and applying those insights to client businesses such as: Accel Foods, Campbell’s, Colgate-Palmolive, General Mills, Georgia Pacific, Kimberly Clark, Kraft, Nestle and Unilever among many others.
Abstract:
In this session author will cover the basics on the traditional tools used by researchers to measure design effectiveness as well some established theories as to how consumers see and process brand and packaging design elements. More recently, however, social media, on-line shopping and other factors have changed consumer’s ability to process images at a rapid rate. Technology has had both positive and negative effects not just on the business of retail but also on brand design. While some can and may agree that design is purely subjective, this session will cover the ways researchers, marketers and designers use what can be measured for optimal results whether there is a real store shelf or not.
Xu Li
Institute of Materials Research and Engineering - A*STAR, Singapore
Title: Advanced technology for barrier and oxygen-scavenging packaging
Biography:
Xu Li is a Senior Scientist at Institute of Materials Research and Engineering (IMRE), Agency for Science, Technology and Research (A*STAR), Singapore. He finished his PhD in Polymer Chemistry in the Department of Chemistry, National University of Singapore in 2001. He is an Adjunct Associate Professor of the Department of Chemistry, National University of Singapore from 2012. He has published more than 100 research papers and filed 15 international patents of which some of the patented technologies were successfully adopted by industries. As a Principle Investigator, he is now leading a research team on polymeric materials development for various applications, including controlled release, bioimaging, energy storage and food packaging.
Abstract:
The main purpose of packaging is to protect the packed products from contamination and maintain high quality level of the products over sufficient period during distribution, storage, sale and use. Products especially for perishable foods are highly sensitive to oxygen. However, conventional transparent plastic films have poor oxygen barrier property and the technologies in the market to improve packaging’s oxygen barrier usually lead to high equipment investment, high energy consumption, and low transparency. To overcome these issues, two technologies have been developed by our group. For the first transparent oxygen-barrier packaging technology, natural source silicate nanomaterials have been successfully introduced into polymer matrix to produce gelatinous coating suspensiion and such developed coating suspension can be applied onto plastic films to produce laminated films with high oxygen barrier. The key technology here is to align all the plate-like silicate nanomaterials in one orientation along the plastic substrate such as PET film to create high efficient torturous path against oxygen molculaes, which is simply implemented via standard doctor-blade coating process. This process is compatible with the standard coating and lamination process applied in plastic film industries. With this technology, transparent polymer films with oxygen transmission rate less than 0.5 cc/m2 day have been achieved. The other technology is to introduce active component, such as the oxygen scavenger to remove the residue oxygen in the headspace of food packaging. Iron-based nanomaterials with high oxygen scavenging property have been developed and integrated into coating suspension to prepare transparent coating. Such transparent coating can achieve oxygen scavenging capacity about 8.8 cc/100 cm2. It can be applied to pack paste food or liquid food, which it is impossible with oxygen scavenger in sachet.
Guralp Ozkoc
Kocaeli University, Turkey
Title: Oxidized starch as an alternative ingredient in thermoplastic starch/PBAT formulations for packaging film applications
Biography:
Guralp Ozkoc has received his PhD degree in 2007 at the Polymer Science and Technology Department, Middle East Technical University. He worked as a PhD intern at DSM Research in 2005, in The Netherlands. He started as Assistant Professor in Kocaeli University, Department of Chemical Engineering in 2008. He had Chaired the Polymer Science and Technology graduate programme for six years from 2011 to 2017. He has supervised 25 MSc thesis and 10 PhD thesis. He holds five patents and he is the author of many international scientific papers and proceedings.
Abstract:
In this study, the biodegradable blends of thermoplastic starch/poly(butylene adipate-co-terephtalate) (TPS/PBAT) and oxidized thermoplastic starch/poly(butylene adipate-co-terephthalate) (OTPS/PBAT) were melt compounded in the presence of styrene-acrylic multi-epoxidized polymeric compatibilizer. The need for OTPS is to balance the hydrophilicity. The compatibilizer is used to enhance the interfacial properties and the phase dimensions. The TPS/PBAT, OTPS/PBAT and the compatibilizer ratio were selected as material parameters. The TPS/PBAT and OTPS/PBAT blends with and without compatibilizer were characterized by tensile, impact tests; differential scanning calorimeter (DSC), thermogravimetric analysis (TGA) and Fourier transform infrared spectroscopy (FTIR). The rheological behavior was investigated by means of oscillatory rotational rheometer. The morphology investigated by means of scanning electron microscopy (SEM). It was founded that the multi-epoxide compatibilizer improved the mechanical and rheological properties of the blends.
Rocco Caliandro
Institute of Crystallography – CNR, Italy
Title: Enzymes and advanced materials for active food packaging
Biography:
Rocco Caliandro has obtained his PhD from the University of Bari working in High-Energy Physics at CERN. Since 2001, he is a Researcher at the Institute of Crystallography of CNR, where he leads a group devoted to structural characterization of bio-macromolecules by x-ray techniques. His research activities are carried out by using synchrotron light sources to carry out x-ray diffraction, x-ray absorption spectroscopy (XAS) and small angle x-ray scattering (SAXS) experiments on proteins and crystalline materials. He has published about 130 scientific publications (H-index=25; number of citations=4375, average citations per article=34.7, source ISI web of Knowledge) in international journals with high impact factor.
Abstract:
The great antimicrobial and antioxidant potential of enzymes makes them prone to be used as active packaging materials. Major drawbacks are connected to the use of enzymes freely dispersed in solution, due to reduced protein stability. The immobilization of enzymes on solid supports to create biocatalytic interfaces has instead been proven to increase their stability and efficiency. A recombinant fungal laccase isoform was tested as potential antitoxin agent for food packaging. It has been successfully immobilized in its active form into hydrogel films. The recombinant enzyme, coupled with a proper laccase-mediator system, was effective in degrading widespread and very hazardous mycotoxins such as aflatoxin M1 and aflatoxin B1. As a second food packaging solution, advanced materials composed of hydrogel layers coated on hydrophobic membranes were used to grow lysozyme crystals as antimicrobial agent. The overall catalytic efficiency of the new antimicrobial biofilm was increased by a factor two compared to the pure enzyme dissolved in solution at the same quantity, and a 60-times lower amount of lysozyme was necessary to achieve a comparable antimicrobial activity.
Semin Ozge Ozkoc
Kocaeli University, Turkey
Title: Quality of gluten-free cookies wrapped with gluten-free edible films during storage
Biography:
Semin Ozge Ozkoc has completed her PhD from Middle East Technical University. She worked at Biological and Environmental Engineering Department of Cornell University as a guest Researcher during her PhD as a part of NSF-TUBITAK joint project. She worked in a European Union project (EUROFIR, FP 6 project) as a PhD student and as a Reasearcher. She has published more than 15 papers in international and national reputable journals. She has written two book chapters with her colleagues in reputable international publishers.
Abstract:
Celiac disease is a chronic small intestine disease which occur by autoimmune mechanism and is induced by prolamin proteins that wheat, barley and rye have. The most effective known treatment for celiac disease to date is a gluten-free diet. In gluten-free bakery products, low amount of ingredients that can hold water, lack of gluten in the formulation and use of starch-rich ingredients cause inferior product quality and shelf-life. Edible films and coatings are getting increasing interest and are one of the important topics of food packaging. These biodegradable films can improve quality, shelf-life and safety of products by protecting foods from physical, chemical and biological deteriorations. In this scope, gluten-free films were produced by dry process with a laboratory scale twin-screw microcompounder. In the film formulation, corn starch, gelatin, glycerol and co-plasticizers, tributhyl citrate (TBC), triisodecyl citrate (TIDC) were used. In the shelf-life study, color, water content, texture profile analysis, peroxide value and differential scanning calorimetry (DSC) analysis were done at wrapped gluten-free cookies after 1 hour, 28 days, 56 days and 84 days of storage. Wrapping of gluten-free cookies with gluten-free edible films provided more crisp, less staled cookies compared to unwrapped cookies. Use of edible films improved quality of gluten-free cookies by decreasing weight loss and retarding oxidation during storage.
Aleksandra Drozd-Rzoska
Institute of High Pressure Physics - Polish Academy of Sciences, Poland
Title: The impact of pressure on dynamic properties in glass forming systems
Biography:
Aleksandra Drozd-Rzoska has completed her PhD in 1998 from University of Silesia, Actually, she is the Researcher in the Institute of High Pressure Physics PAS, Warsaw, Poland. She has published more than 100 papers in reputed journals, few patents related to foods and related under pressure, Co-Editor of two books.
Abstract:
In glass forming systems, including low molecular weight liquids, resins and polymers, the increase of pressure (P) most often increases that glass temperature (Tg), i.e. dTg/dP>0 notwithstanding, there is a notable minority of systems where the opposite behavior takes place, i.e. dTg/dP<0 This contribution presents the uniform way of portraying both mentioned cases, indicating that the maximum of Tg(P) may be a general feature although it can be hidden in the negative pressures domain or under extreme pressures Subsequently, the issue of the isothermal, pressure parameterization of viscosity (h(P)), relaxation time (t (P)), electric conductivity (s(P)), …in the previtreous domain is addressed First, the generalized pressure counterpart of the Vogel-Fulcher-Tamman (VFT), able to penetrate also into negative pressures domain, is discussed Second, the preference for the critical like description for some glass formers (including selected polymers) is shown Finally, the new explanation for the puzzling problem of the inflection phenomenon for previtreous effects of mentioned properties (h(P), t(P)), s(P)) is presented. The discussion is supported by experimental dependences obtained via the broad band dielectric spectroscopy studies up to extreme 22 GPa We stress the significance of results obtained for the fundamental insight into the glass transition phenomenon, considered as one of grand challenges of contemporary physics, and also for variety of applications – including ones dealing with ‘plastics’/polymers and foods packaging.
Chyau Huiy Jang
National Taiwan University of Science and Technology, Taiwan
Title: The exploration of effective food & beverage packaging design with the measured brain response
Biography:
Chyau Huiy Jang has completed her Bachelor of Science degree in Industrial Design in 2016 from National Cheng Kung University. Currently, she is in her second year pursuing her Master’s degree in Industrial and Commercial Design in National Taiwan University of Science and Technology, focusing on food packaging design.
Abstract:
Ongoing trends to promote a healthy and higher quality lifestyle have led to the importance in the study of consumer insights towards food packaging. As the marketplaces have grown, visual appeal of the packaging design increasingly competed for consumers’ attention. The use of graphic elements can enhance a product’s overall perception. Packaging effectiveness is associated with how consumers comprehend the content message and perceive the product quality. In this study, two experimental stimuli (novel and conventional classic) were manipulated on a packaging design. The purpose of this research was to explore novel and conventional classic packaging design prototypes in the marketplace and how consumers perceived effective packaging design with an analysis of event-related potential (ERP), measure of brain responses by means of electroencephalography (EEG). The experiment was conducted with 120 packaging design samples. Whether familiar or unknown to the consumers, packaging design prototypes in the marketplace showed: brand name, color combination, layout, typography, and the usage of imagery through photography or illustrations. Analysis of event-related potentials indicated that for novel and conventional classic packaging design, N1 was involved in the visual discrimination processing and spatial attention; P3 was involved in the novelty and affective processing; and N400 was involved in response to familiarity detection. Through this research, new findings can contribute and provide reference on how to obtain better result design guidelines in order to create an effective packaging design.