Active paper packaging containing a cinnamonbased coating inhibits black bread mould on white bread, claims a new study. Researchers at the University of Zaragoza, Spain, have found that solid wax paraffin incorporating cinnamaldehydefortified cinnamon essential oil is an efficient antimicrobial coating for paper or board packaging to inhibit white bread spoilage. The study aimed to test the antifungal activity of the active paper against Rhizopus stolonifer fungus, one the most prevalent spoiler of bread and baked goods. It found that the use of active paper packaging is “a smart alternative for protecting bread from fungal infestation since no direct contact between the food and the packaging is required.” The theory is that the release of active chemicals from the active coating to the internal atmosphere in the packaging is responsible for the antifungal activity.

The project partner, Rylesa-Repsol-YPF, manufactured an active paper using a paraffin formulation containing the appropriate amount of cinnamon essential oil as an active agent. The manufacture of the coating included a heating step at 100ºC for ten minutes. Paper was double-coated, with only one side having the active coating. The paper was then tested against mould R. stolonifer using a vapour test. The results showed that 6 per cent (w/w) of the essential oil in the active coating formulation completely inhibited the growth of R. stolonifer. The active paper was further evaluated
with food by using sliced bread and varying storage times and similar results were obtained.

Source: www.bakeryandsnacks.com 

Cryovac, a subsidiary of Sealed Air Corporation in the United States, has developed a modified atmosphere packaging (MAP) film for meat and poultry that provides product-to-film contact without discolouration and reduces film waste. Cryovac Mirabella DL150 is a fully printable, thin, high barrier shrink film that is separated to form a small gap that is filled by the MAP, which provides high oxygen pressure in the meat-to-film contact areas, allowing the meat to maintain its bright colour and shelf life. Tray height can be reduced by 40 per cent, compared with standard tray lidding, and
thinner packaging saves space in retail display.

Cryovac has also introduced a new foam C-PET tray for the ready meals market which weighs 30 per cent less than standard rigid trays of a similar size and can be sealed with the firm’s DOF film line. The special thermal insulation of the tray allows it to remain cool to the touch after heating, or not too cold when taken straight from the freezer to the microwave.

Source: www.packagingnews.co.uk

TNA, a leading supplier of integrated packaging and processing solutions for food production companies, has launched the robag® 3 Vertical Form-Fill-Seal (VFFS) packaging system, with new kanga jaw technology for high quality specialty bag formats and long bag applications such as cereals and frozen food.

One of the robag 3 innovations is its ability to provide a continuous, regular and smooth film speed; perfect for all types of films, including high sensitivity films. The new kanga jaw innovation, designed to accommodate high-quality flexible bag formats such as quattro and block bottom, is powered by a linear motor. It adds an up and down motion of up to 120 mm to the rotating jaws of robag 3. A highly versatile control option is integrated into the systems software so that the facility can be switched on or off as required. Contact: Mr. Shayne De la Force, Marketing Manager, TNA Australia Pty. Ltd., 24 Carter Street, Sydney Olympic Park, NSW 2127, Australia. Tel: +61 (2)
9714 2321; Fax: +61 (2) 9748 2970; E-mail: shayne.delaforce@tnasolutions.com.

Source: www.news.thomasnet.com

A new low-temperature sealing biaxially oriented polypropylene (BOPP) grade film can increase output for bakery and chocolate manufacturers, while reducing their environmental impact, claimsits manufacturer wiPak GmbH, Switzerland. The uncoated Walothen C25XLS E film provides an alternative to conventional coated films and can be sealed at a temperature as low as 65ºC, making it ideal for temperature sensitive foods such as bakery and confectionary products.

According to wiPak, polypropylene is resistant to most chemical solvents, is tasteless and odourless, and safe for use in contact with food. “The C25XLS E provides excellent scratch resistance and slip properties coupled with reduced energy consumption as a result of the low temperatures employed, thus making it a cost-effective substitute for cold seal films,” said Mr. Bernd Sperlich, R&D Manager. The film, with a thickness of 25 microns, is suitable for any high-speed packaging equipment.

To enable printing and lamination, the film surface is activated by a high-frequency electrical discharge and enriched with chemically bound oxygen (corona treatment). The orientation process that the film undergoes during its production gives it excellent gloss, clarity and mechanical strength, wiPak said. The film is stretched in machine direction to five times its original length, and then in transverse direction to 10 times its width, before being heat-set and wound into reels.

Source: www.confectionerynews.com

ConAgra Foods, the United States, has patented, jointly with Mr. Doug Czajkowski and Mr. Adam Pawlick, a dual-component, ovenable food packaging. The packaging comprises a heat-resistant tray, which will hold the food, and a non-venting plastic film overwrap to wrap and vacuum-seal around the tray and food item. The patent claims that the food could be cooked in the tray with the overwrap intact.

Source: www.freepatentsonline.com