Pest control

In the food industry, pest control is a critical aspect of maintaining safety and hygiene. Organizations
like the Food Safety and Standards Authority of India (FSSAI) and Hazard Analysis Critical Control
Point (HACCP) provide frameworks to ensure effective pest management. Here’s an overview of the
types, infestation, control, and treatment methods according to these standards:

Types of Pests

1. Rodents: Rats and mice can cause significant damage and contamination.

2. Insects: Includes flies, cockroaches, beetles, and ants.

3. Birds: Pigeons and other birds can contaminate food products.

4. Stored-Product Pests: Insects like weevils and moths affect stored grains and products.

Infestation Signs

1. Droppings: Presence of droppings from rodents or insects.

2.Gnaw Marks: Damage to packaging or wiring.

3. Nesting Material: Found in hidden areas.

4. Sightings: Actual sighting of pests during inspections.

5. Dead Insects: Accumulation in certain areas.

Control Measures

1. Exclusion: Implementing barriers like door sweeps, air curtains,fly trapping machine and properly
fitting screens.

2. Sanitation: Regular cleaning to remove food sources and potential nesting sites.

3. Waste Management: Proper disposal and containment of waste products.

4. Cultural Control: Training staff on hygiene and pest awareness.

5. Physical Control: Using traps and electronic devices.

Treatment Methods
1. Chemical Control: Use of approved pesticides complying with FSSAI guidelines. Ensure that any
chemicals used do not contaminate food.

2. Biological Control: Use of natural predators or biological methods to limit pest populations.

3. Integrated Pest Management (IPM): Combining various methods strategically for sustainable
control.

4. Monitoring and Documentation: Regular pest activity monitoring and maintaining detailed records
of pest control activities.

FSSAI and HACCP Guidelines

- Inspection: Conduct periodic inspections to detect and address pest-related issues.

- Training: Educate staff on effective pest management strategies.

- Record Keeping: Maintain logs of pest sightings, treatment methods, and control measures.

- Compliance: Adhere to FSSAI’s standards for food safety and hygiene practices, aligning them with
HACCP's preventive approach.

The combination of these measures ensures the maintenance of hygiene standards in the food
industry, minimizing the risk of contamination and ensuring food safety.

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Conserving nutrients
Here are guidelines for conserving nutrients across different stages per the Food Safety and
Standards Authority of India (FSSAI):

Purchase

1. *Freshness Check*: Buy fruits and vegetables in-season for peak freshness.

2. *Label Inspection*: Check labels for fortification and nutrient content.

3. *Minimal Processing*: Prefer minimally processed foods to retain nutrients.

4. *Organic Choices*: Opt for organic foods to avoid nutrient loss from pesticides.

5. *Batch Numbers*: Check batch numbers for quality assurance.

6. *Nutrient-Dense Foods*: Select nutrient-rich foods with essential vitamins and minerals.
7. *Damage-Free*: Avoid damaged packaging to minimize nutrient exposure to
contaminants.
8. *Whole Grains*: Choose whole grains to preserve fiber.
9. *Purchase Timing*: Shop closer to consumption to maintain nutrient integrity.
10. *Refrigeration Needs*: Buy perishables last to ensure less exposure to heat before home
refrigeration.

Storage
1. *FIFO Principle*: First In, First Out to ensure older items are consumed first.
2. *LIFO Consideration*: Last In, First Out in some cases where freshness doesn't deteriorate
quickly.
3. *Temperature Control*: Store perishables immediately in the fridge or freezer.
4. *Cool, Dry Places*: Store grains and legumes in cool, dry areas.
5. *Appropriate Containers*: Use airtight containers to prevent moisture and air exposure.
6. *Vegetable Drawers*: Use crisper drawers for fruits and vegetables.
7. *Labeling*: Date and label products to track freshness.
8. *Avoid Over-stocking*: Purchase only what's needed to prevent nutrients loss over time.
9. *Dark Storage*: Store oils and whole grains in dark places to prevent oxidation.
10. *Regular Cleaning*: Keep storage areas clean to prevent contamination.

Pre-Cooking:
1. *Choose Fresh Ingredients*: Opt for fresh produce as they're typically richer in nutrients
compared to older or processed options.
2. *Proper Storage*: Store fruits and vegetables correctly to delay nutrient degradation (e.g.,
cool, dark, airtight conditions).
3. *Thorough Washing*: Wash vegetables gently to remove dirt and residues without
scrubbing away nutrients.
4. *Minimal Peeling*: Avoid excessive peeling as many nutrients are in or just below the
skin.
5. *Cut Just Before Cooking*: Slice or chop just before cooking to reduce the exposure to air,
which can decrease nutrient levels.
6. *Avoid Submerging in Water*: Keep washing minimal to prevent nutrient loss, especially
water-soluble vitamins like C and B.
7. *Buy in Small Quantities*: Purchase small amounts frequently to use ingredients at peak
freshness and nutrient content.
8. *Organic Options*: Consider organic produce to reduce chemical exposure that can alter
nutrient quality.
9. *Use Cold Water for Washing*: Wash produce under cold water to prevent heat-induced
nutrient loss.
10. *Research Nutrition*: Understand which nutrients are in your ingredients and what pre-
cooking methods preserve them best.

Cooking:
1. *Steaming Over Boiling*: Steam vegetables instead of boiling to preserve water-soluble
nutrients.
2. *Quick Cooking Methods*: Use quick cooking techniques like stir-frying to minimize
nutrient degradation.
3. *Limit Cooking Time*: Reduce cook times by keeping vegetables slightly crunchy to retain
vitamins.
4. *Use Cooking Water*: When boiling, use the remaining water in soups or sauces as it
retains nutrients.
5. *Minimal Liquid*: Use less water when cooking to prevent nutrient leaching.
6. *Low Heat*: Cook at lower temperatures to prevent breakdown of delicate nutrients.
7. *Lid on Pots*: Keep lids on pots to retain moisture and nutrients.
8. *Don’t Overcrowd Pan*: Avoid overcrowding to ensure even cooking and nutrient
retention.
9. *Avoid Reheating*: Limit reheating to keep nutrient loss minimal as each heat exposure
diminishes nutrients.
10. *Acid Additions*: Add acidic ingredients like lemon juice to some cooked foods to help
preserve certain nutrients and enhance bioavailability.
Implementing these strategies can help conserve the nutritional value of your food from
preparation to plate.
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Recent concerns of nutrition:
i. Organic foods –
What are Organic Foods?
Organic foods are grown without synthetic pesticides, fertilizers, or genetically modified
organisms (GMOs). Organic farming focuses on environmental sustainability and animal
welfare.

Advantages of Organic Foods

1. *Fewer Chemicals:*
- *Benefit:* Lower exposure to pesticides and fertilizers.
- *Example:* Organic apples don’t have synthetic pesticide residues.

2. *Environmental Benefits:*
- *Benefit:* Supports eco-friendly farming practices.
- *Example:* Organic farming practices preserve soil and water quality.

3. *No GMOs:*
- *Benefit:* Avoids genetically modified organisms.
- *Example:* Organic corn is non-GMO.

4. *Animal Welfare:*
- *Benefit:* Typically involves better living conditions for animals.
- *Example:* Organic eggs often come from hens that have more space.

Disadvantages of Organic Foods

1. *Price:*
- *Drawback:* Often more expensive than conventional foods.
- *Example:* Organic milk can cost twice as much as regular milk.

2. *Availability:*
- *Drawback:* Not as widely available in all areas.
- *Example:* Some small towns might have limited organic options.

3. *Shorter Shelf Life:*

- *Drawback:* May spoil faster because of fewer preservatives.
- *Example:* Organic bread might go stale quicker.

4. *Yield Limitations:*
- *Drawback:* Organic farming usually has lower yields per acre.
- *Example:* Planting organic wheat might produce less than non-organic wheat.

Examples of Organic Foods

 - *Fruits and Vegetables:* Organic apples, carrots, and spinach.
- *Dairy Products:* Organic milk and cheese.
- *Meat:* Organic chicken and beef.
- *Grains:* Organic rice and pasta.

Summary
Organic foods offer health and environmental benefits but can be more expensive and
perishable. They are a good choice if you prioritize fewer chemicals and sustainable
practices. Consider your budget and local availability when choosing organic products.

ii. Genetically Modified food –

Genetic modifications are the technique of changing by inactivating, deleting or inserting genes to
produce desired characteristics. In this technique selected individual genes are transferred from one
organism (microbe, plant or animal) to another organism. When genes are transferred from one
species to another transgenic organism is produced. Foods produced by genetically modified
technique are called Genetically Modified or GM Foods. The term ‘Recombinant technology’ /
‘Biotechnology’ is often used to describe genetic modification process. The first GM plants were
created in 1983. Since then a variety of crop plants such as Maize, Soybeans, rice, rapeseed
(mustard), tomato, cotton, potato, etc have been modified by this technique. They have been
modified to make them resistant to particular insects or virus attack, tolerate to herbicides or
nutritional enhancement like containing more carotene or iron. The four crops that dominate the GM
market in the world Soybeans, maize, cotton and canola. Seventy percent of the GM Crops raised
were meant for herbicide tolerance, 15% were aimed at resistance to insects, 8% were stated
varieties containing both traits. Only less than 1% of the crops were aimed at other characteristics
like yielding improvement and vitamin enrichment. Although the cultivation of GM crops has been
claimed to be profitable to the farmers, the impacts vary by year, location, crop etc. from the Indian
point of view, more than herbicide resistance, stress resistance to drought, temperature and poor
soils, nutritional enrichment, more production and increased productivity and pest resistance are
important.

Benefits and concerns of Gene modification: The benefits of GM technology include reduction in
use of pesticides or herbicides, higher yields, better quality food, foods with greater shelf life,
nutritional improvement and enhancement in processing qualities.

Concerns

• Concerns from environmental, food safety and ethical angles have been raised.

• The nutritional value of foods from new plant varieties have to be ascertained; so also the nutrient
aspects of genetically modified foods. Elimination, loss, reduction or increase in micronutrients due
to genetic modification and increase in anti nutritional factors need to be addressed.

Food control authorities should even consider ethical issues, consumer perception and labeling
besides scientific issues.
• Issues of concern to environment include the capability of the GM organism to escape and
introduce the engineered gene into wild population (cross breeding) through pollen drift and can
cause loss of biodiversity.

• The transgenic material from GM maize cultivated by a farmer could be transferred in non GM
maize cultivated in the neighboring farmer’s field without his knowledge.

• There could be the possibility of development of resistance in the target organism. This is
particularly true for cotton crop insects.

• Concerns from the health angle include toxicity, allergenicity, nutritional imbalance, possible gene
transfer such as antibiotic resistant gene to gut flora which could adversely affect the therapeutic
efficacy of orally administered antibiotics, unintentional effect in the form of acquisition of new traits
or loss of existing traits and use of unapproved varieties like Star Link maize. Concerns of ethical
nature have been raised from vegetarian groups on using animal genes in plants.

Regulations: The existing regulations in India for genetically engineered products are mainly based
on environmental and research aspects and dealt by the Ministry of Environment and Department of
Biotechnology of the Ministry of Science and Technology. The EPA Act 1986 and 1989 of the Ministry
of Environment and Forests deals with rules and procedures. The Genetic Engineering Approval
Committee (GEAC) is the apex body in India responsible for granting approval to GM crops for
commercial cultivation and reviews them.

Labeling: The risk and uncertainties surrounding the process of genetic engineering and the
resulting Gm products has resulted in considerable public debate and consumer groups have been
vociferous in demanding labeling of GM products. Policies on labeling of GM foods differ from
country to country but the consumer’s right to enable them making informed choice. GM works in
India: GM crops undergoing field trails include: Mustard containing Barnase-Bar Star gene and
another variety produced by Jawaharlal Nehru University, Delhi. Rice and Brinjal with Bacillus
thuringiensis (Bt) gene and tomato by the Indian Agricultural Research Institute, New Delhi and
Potato containing lysine protein gene from Amaranth plant by Jawaharlal Nehru University, Delhi.

(Certain enzymes are used to remove a selected gene from the DNA of a plant, animal or bacterium.
The gene is then inserted in to the DNA of simple creatures such as yeasts or bacteria to duplicate
them many times. This is called ‘gene transfer’. For the new gene to work, a promoter needs to be
inserted alongside the gene. This switches on the gene so that it produces desired characteristics.
The most commonly used promoter gene is from a virus, the cauliflower mosaic virus. Also ‘marker’
genes are added to the genetic material to identify whether a gene transfer has been successful.
Most commonly these have been genes that confer resistance to an antibiotic and are called
‘antibiotic resistance marker genes

iii . Novel foods-

*Novel Foods*
*Definition:*

- *Novel foods* are newly introduced foods or ingredients that have not been widely consumed
before. They can be traditional foods from other cultures, newly invented foods, or foods created
through new tech.
*Examples of Novel Foods:*

1. *Insects:* Eaten in some cultures for years, now seen as a sustainable protein source.

2. *Algae:* Like spirulina and chlorella, used in dietary supplements.

3. *Lab-Grown Meat:* Grown from animal cells, not required to slaughter animals.

4. *Plant-Based Meat Alternatives:* Such as Beyond Meat and Impossible Foods.

*Advantages:*

- *Sustainability:* Many novel foods, like insects and algae, require fewer resources (water, land)
than traditional livestock.

- *Nutrition:* Novel foods may offer high nutritional content. Algae, for instance, is rich in vitamins,
minerals, and proteins.

- *Innovation:* Encourages development of new technologies and methods in food production.

- *Diversity & Choice:* Offers consumers more options and can make diets more varied and
interesting.

*Disadvantages:*

- *Safety Concerns:* Novel foods may have potential allergens or unknown health effects, requiring
thorough testing.

- *Acceptability:* Not all cultures or individuals may find certain novel foods, like insects, appealing.

- *Cost:* New production methods can be costly, making novel foods expensive initially.

- *Regulation:* Requires strict regulatory frameworks to ensure safety and quality, which can be
complex and time-consuming.

In summary, while novel foods present exciting opportunities for sustainability and dietary variety,
they also pose challenges in terms of acceptance, safety, and cost.

IV. Functional foods- *Functional Foods*

*Definition:*

- *Functional foods* are foods that provide additional health benefits beyond basic nutrition. They
contain ingredients that promote health or reduce the risk of disease.

*Examples of Functional Foods:*

1. *Probiotic Yogurt:* Contains live bacteria (like Lactobacilli) that help improve gut health.

2. *Fortified Cereals:* Infused with vitamins and minerals, like iron and folic acid, to boost nutritional
intake.

3. *Omega-3 Rich Fish:* Such as salmon, which supports heart health.

4. *Green Tea:* Contains antioxidants that may reduce the risk of certain diseases.
*Advantages:*

- *Health Benefits:* Can improve overall well-being, support immune function, and potentially
reduce disease risk.

- *Nutrient Enrichment:* Offers extra nutrients that might be missing from a regular diet.

- *Convenience:* Provides an easy way to boost health as part of regular meals.

- *Chronic Disease Prevention:* May lower the risk of illnesses like heart disease, diabetes, and
certain cancers.

*Disadvantages:*

- *Misleading Labels:* Some products might claim health benefits without sufficient evidence,
leading to consumer confusion.

- *Cost:* Often more expensive than non-functional alternatives.

- *Overdependence:* Might encourage reliance on these foods instead of maintaining a balanced

diet.

- *Individual Variability:* Not all individuals experience the same benefits; effectiveness can vary.

A few more examples:

1. *Whole Grains (e.g., Oats, Quinoa,brown rice, barley):*

- *Benefits:* High in dietary fiber, they support digestive health and can help lower cholesterol
levels.

- *Additional Nutrients:* Often contain vitamins, minerals, and antioxidants that contribute to
overall health.

2. *Berries (e.g., Blueberries, Cranberries):*

- *Benefits:* Rich in antioxidants, they may help combat oxidative stress and reduce inflammation.

- *Nutrient Content:* Provide vitamins like Vitamin C and beneficial plant compounds like
flavonoids.

3. *Fatty Fish (e.g., Salmon, Sardines):*

- High in omega-3 fatty acids, support heart and brain health.

4. *Cruciferous Vegetables (e.g., Broccoli, Brussels Sprouts):*

- Contain compounds that support detoxification and may reduce cancer risk.

5. *Nuts and Seeds (e.g., Walnuts, Flaxseeds):*

- Provide healthy fats, protein, support cardiovascular health.

6. *Green Tea:*
 - Rich in catechins, may boost metabolism and support brain function.

7. *Fermented Foods (e.g., Sauerkraut, Kefir):*

- Include probiotics, enhance gut health and immunity.

8. *Soy Products (e.g., Tofu, Tempeh):*

- High in protein and phytoestrogens, may support heart health and bone density.

9. *Tomatoes:*

- Rich in lycopene, an antioxidant that may help reduce cancer risk.

10. *Dark Chocolate:*

- Contains flavonoids, may improve heart health and brain function.

In conclusion, while functional foods can enhance health and nutrition, it's vital to evaluate claims
critically and maintain a balanced and diverse diet.

V. Nutrition labels and health claims-

Food labeling is the primary means of communication between the producer and seller of food on
one hand, and the purchaser and consumer of the other.

Definition Label means any tag, brand, mark, pictorial or other descriptive method written, printed,
stenciled, marked, embossed, or impressed on, or attached to, a container of food. As a matter of
fact, label is a window of the product through which a consumer may peep into the product to assess
its details. It should contain all the material facts about the products. Labelling includes any written;
printed or graphic matter i.e. present on the label, accompanies the food, or is displayed near the
food, including that for the purpose of promoting its sale or disposal.

General Principles of Labeling Pre-packaged food shall not be described or presented on any label or
in labeling in a manner that is false, misleading or deceptive or is likely to create an erroneous
impression regarding its character in any respect. Pre-packaged food shall not be described or
presented on any label or in labeling by words, pictorial or other devices with refer to or more
suggestive either directly or indirectly, of any other product with which such food might be confused,
or in such a matter as to lead the purchaser or consumer to suppose that the food is connected with
such other product. Label in/on pre-packaged foods shall be applied in such a manner that they will
not become separated from the container. Contents on the label shall be clear, prominent and readily
legible by the consumer under normal condition of the purchase and use.

Mandatory Labeling Requirements of Pre-packaged Foods

Every package of food shall carry the following information on the label:

1. The Name of the Food: The name, trade name or description of food contained in the package.

2. List of Ingredients 1. Except for the single ingredient foods, a list of ingredients shall be declared
on the label. 2. The list of ingredients shall be headed or preceded by an appropriate title, which
consists of or includes the term ingredient .
3.The names of the ingredients used in the products in descending order of their composition by
weight or volume as case may be.

4. Additional mandatory requirement

However, the ingredients of pork fat, lard and beef fat or extract thereof shall always be declare by
their specific names. Additionally, the Gelatine of used an ingredient, a declaration to this effect shall
be made on the label of inserting the word “Gelatine-Animal Origin”. And when any article of food
contains whole or part of any animal including birds, fresh water or marine animals or egg or product
of any animal origin, but not including milk or milk products, as ingredient, a declaration to this effect
shall be made by a symbol consisting of a brown colour filled circle. Similarly, in case of food product
of Vegetarian category, a symbol of green colour filled circle shall be given on the label.

3. Declaration of Food Additives For food additives falling in the respective classes and appearing in
the lists of food additives permitted for use in foods, generally, the following class titles shall be used
together with the specific name of the food additives - Acidity Regulatory, Acids, Ant caking Agent,
Antifoaming Agent, Antioxidant, Bulking Agent, Colour, Colour Retention Agent, Emulsifier,
Emulsifying Salt, Firming Agent, Flour Treatment Agent, Flavors, Flavour Enhancer, Foaming Agent,
Gelling Agent, Glazing Agent, Humectants, Preservative, Propellant, Raising Agent, Stabilizer,
Sweetener, Thickener. The expression “flavors” may be qualified by “natural”, “nature identical” and
“artificial”

4. Name and Address

1. The name and complete address of the manufacturing unit, and in case the packing or bottling
activity is carried out at different premises, the name and complete address of the packing or
bottling unit, as the case may be;

2. Where an article of food is manufactured or packed or bottled by any person or a company under
the written authority of some other manufacturer or company, under his or its brand name, the label
shall carry the name and complete address of the manufacturing or packing or bottling unit, as the
case maybe; and also the name and shorter address as registered under rule 36 of the standards of
weights and measures (packaged commodities) Rules, 1977, on whose behalf which shall be treated
as complete address.

3. When an article of food is imported into India, the package of food shall carry the name and
complete address of the importer in India.

5. Country of Origin: The country of origin of the food shall be declared.

6. Net Contents and Drained Weight

1. The new weight or number or measure of volume of contents as the circumstances may require
shall be declared on the label. The net contents shall be declared for (a) for liquid foods, by volume;
(b) for solid foods, by weight; (c) for semi-solid and viscous food, either by weight or volume.

2. .In addition to the declaration of net contents, a food packed in a liquid medium shall carry a
declaration in the metric system of the drained weight of the food. For the purposes of this
requirement, liquid medium means water, aqueous solutions of sugar and salt, fruit and vegetables
juices in canned fruits and vegetables only, or vinegar, either singly or in combination.
7. Lot/Code/Batch Identification A batch number or code number or lot number which is a mark of
identification by which the food can be traced in manufacture and identified in distribution, shall be
given on the label.

8. Date of Manufacturing or Packing The date, month and year in which the commodity is
manufactured, packed or prepacked, shall be given on the label. Provided that the month and the
year of manufacture, packing or prepacking shall be given if the Best Before Date of the products is
more than 3 months. Date Marking is of two forms: Expiry Date and Best before Date

9. Irradiated Foods The label of a food, which has been treated with ionizing radiation, shall carry a
written statement indicating the treatment in close proximity to the name of the food. The use of the
international food irradiation symbol, as shown below shall be in close proximity to the name or
brand name of the food.

Exemptions from Mandatory Labelling Requirements

Where the largest surface area of the label is less than 10cm^2 such labels are exempted for giving
the declaration with respect to-

1. List of ingredients

2. Date of manufacturing for packing

3. Instruction for use

However, other labelling requirements have to be given on such labels also. The above information
which have been exempted shall invariably be given on wholesale package or multipiece package as
the case may be.

Optional Labelling

Any information of pictorial device writer, printed, or graphic matter may be displayed in labelling
provided that is not in conflict with the mandatory requirements of this rule and those relating to
claims and deception.

Bar Codes and Other Languages

The Universal Print Code (UPC) or bar code is printed on consumer packs for laser reading at retail
checkouts. It avoids the need for individual price labelling of packs and allows itemised bills to be
produced for customers. The bar code information if fed to a computer, which deducts the item from
the store inventory and thus enables faster stock-taking, detection of pilferage and automatic re-
ordering. The information is also collated into product sales reports, which can be used by store
managers to adjust the shelf space allotment to specific items, or produce data on competitors’ sales
or the results of promotion and marketing strategies. Corrugated board shipping containers are also
bar coded to inform the carrier about the destination, but this is not yet possible directly onto shrink-
wrapping.
Markings are also required on containers to show the ‘sell-by’ or ‘use-by’ date in many countries.
A manufacturer’s code is printed onto containers to identify the factory, the production line and
the shift during which the product was made. Coding lasers are noncontact and produce permanent
marks without the use of inks and solvents. They are fully programmable to easily change the
characters, and are capable of producing 400-2000 characters per second on paperboard, metal,
glass, plastics and foil.

Nutritional Labelling and Nutrition Claims

Nutrition labelling serves the following purpose:

1. In providing the consumer with information about a food so that a wise choice of food can be
made.

2. In providing a means for conveying information of the nutrient content of a food on the label.

3. In encouraging the use of sound nutrition principles in the formulation of foods which would
benefit public health.

4. In providing the opportunity to include supplementary nutrition information on the label.

Following are essentials to ensure that no nutritional claims are made without nutrition labeling.

● Nutrients declaration shall be mandatory for food for which Nutrition claims are made.

● Nutrients declaration may be voluntary for all other foods.

●Nutritional claims shall not be made without Nutritional Labeling.

● The declaration of nutrition information on the label shall include the following:

a) The amount of energy per 100 grams or 100 ml of the food as sold and where appropriate per
specified quantity of the food as suggested for consumption, expressed in kilocalories (kcal) and
kilojoules (kJ). b) The number of gm of protein, available carbohydrate and fat per 100 quantity of
the food as suggested for consumption. c) The total quantity of those specific nutrients or other
components which provide the characterizing essential feature for the special dietary use for which
the food is intended per 100 grams or 100 ml of the food as sold and, where appropriate, per
specified quantity of the food as suggested for consumption.

Nutritional Claim

Nutritional claim means any representation which states, suggests or implies that a food as particular
nutritional properties including but not limited to the energy value and to the content of protein, fat
and carbohydrates as well as the content of vitamins and minerals.

The following nutrition claim shall be prohibited:

1. Claims implying that a balanced diet or ordinary foods cannot supply adequate amount of all
nutrients.

2. Claims which cannot be substantiated.

3. Claims as the suitability of a food for use in the prevention, alleviation, treatment or cure of a
disease, disorder, or particular physiological condition.
4. Claims, which could give, rise to doubt about the safety of similar food or which could arouse or
exploit fear in the consumer.

5. Claims that a food has special characteristics when all such foods have the same characteristics
shall not be used.

6. Term such as “natural”, “pure”, “fresh”, “home made”, “organically grown” and “biologically
grown” shall not be used.

7. The term “incomplete”, “comparative”, “superlative”, “wholesome”, “healthful” and “sound” shall
not be used.

Remember…
Nutritional labels are needed for foods that are a significant source of calories or nutrients. Not all
nutrients, like B-complex vitamins, must be listed.

Nutrition facts are required for foods that provide:

1. At least 2% of the RDA per serving (e.g., vitamin A, vitamin C, iron, calcium).

2. More than 40 kCal per serving, or more than 0.4 kCal per gram.

The nutrition facts format is fixed, and any health claim should be on the label. Nutrition information
for any health claim is mandatory.

The daily values for nutrients on labels are based on a 2,000 or 2,500 kcal diet, used for health claims
like fat-free or sugar-free. Labels must comply with law, or they'll be considered misleading. If a
product is typically cooked with other ingredients, nutritional values can be given for the product
alone or as prepared. If a product's label is misleading, it's considered misbranded. For example, if
biryani masala mix usually combines with other ingredients, the label should show the nutritional
info for the mix alone or with all ingredients added, like a ready-made biryani. The recipe must
clearly state any additional ingredients and cooking methods, like using a stove or microwave.

Here are some health claims:

- *Cholesterol-free*: <2mg cholesterol, no fat claims

- *Fat-free*: <0.5g fat

- *Low fat*: <3g fat

- *Light*: 1/3 calories of reference product

- *Sugar-free*: <0.5g sugar

- *Calorie-free*: <5 kcal

- *High fibre*: >5g fibre

Optional declarations include nutrients like potassium and fibre. Small nutrient amounts can be
marked as:

1. Insignificant if <2% RDA for calcium, iron, vitamin A and C.

2. Fibre, carbs, sugar, protein.

Quantities >0.5g are "zero"; >1g are "less than one gram."

"Fresh" means not frozen or preserved.

VI. Dietary supplements and their health claims-

Dietary Supplements: An Overview

*Definition:*

Dietary supplements are products taken orally that contain dietary ingredients intended to
supplement the diet. They can be vitamins, minerals, herbs, amino acids, or enzymes.

Advantages of Supplements

1. *Nutrient Gap Filling*: Supplements help fill nutritional gaps in the diet, ensuring essential
vitamins and minerals are consumed.

2. *Convenience*: Easy and quick to consume, especially for those with busy lifestyles or specific
dietary restrictions.

3. *Support Health Conditions*: Can provide additional nutrients needed for certain health
conditions, like folic acid during pregnancy.

4. *Boosts Immune System*: Certain supplements like Vitamin C or Zinc can enhance immune system
function.

5. *Enhanced Athletic Performance*: Some supplements, like protein and creatine, are common
among athletes for performance improvement.

6. *Improves Bone Health*: Calcium and Vitamin D supplements help maintain strong bones and
prevent osteoporosis.

7. *Antioxidant Properties*: Supplements like Vitamin E and Selenium can help protect cells from
oxidative damage.

8. *Promotes Heart Health*: Omega-3 fatty acids can contribute to heart health by reducing
triglyceride levels.

9. *Non-diet Sources*: Important nutrients from non-diet sources, such as sunlight-derived Vitamin
D, can be supplemented.

10. *Cognitive Support*: Some supplements claim to support brain health and function, like Omega-
3s and B-vitamins.

Disadvantages of Supplements

1. *Overconsumption Risk*: High doses of supplements can be toxic, especially fat-soluble vitamins
like A, D, E, and K.
2. *Unregulated Products*: Many supplements are not fully regulated, raising concerns about their
safety and efficacy.

3. *Interaction with Medications*: Supplements can interact adversely with prescription or over-the-
counter medications.

4. *Costly*: Regularly purchasing supplements can be expensive, especially for high-quality products.

5. *Misinformation*: Consumers can be misled by exaggerated claims about the efficacy of certain
supplements.

6. *Nutrient Overload*: Risk of consuming certain nutrients in excess, which can lead to health issues
or nutrient imbalance.

7. *Allergic Reactions*: Potential for allergic reactions or side effects, as with any substance ingested.

8. *Dependency*: Reliance on supplements can lead to reduced focus on maintaining a balanced and
nutritious diet.

9. *Variable Absorption*: Nutrients in supplements may not be absorbed as efficiently as those from
whole foods.

10. *Lack of Scientific Evidence*: Some supplements lack robust scientific evidence supporting their
health claims.

Examples of Supplements

1. *Vitamin C*

- *Use:* Boosts immune system.

- *Disadvantage:* Can cause digestive issues if taken excessively.

2. *Vitamin D*

- *Use:* Supports bone health.

- *Disadvantage:* Overconsumption can lead to calcium build-up.

3. *Calcium*

- *Use:* Strengthens bones.

- *Disadvantage:* Excessive intake may cause kidney stones.

4. *Fish Oil (Omega-3)*

- *Use:* Promotes heart health.

- *Disadvantage:* Can cause fishy aftertaste and indigestion.

5. *Probiotics*

- *Use:* Improves gut health.

- *Disadvantage:* May cause gas and bloating.

6. *Iron*

- *Use:* Prevents anemia.

- *Disadvantage:* Excess can lead to constipation and toxicity.

7. *Protein Powder (Whey, Soy, etc.)*

- *Use:* Aids in muscle building.

- *Disadvantage:* Can lead to digestive issues and unwanted weight gain.

8. *Echinacea*

- *Use:* May reduce cold symptoms.

- *Disadvantage:* Can cause allergic reactions in some people.

9. *Melatonin*

- *Use:* Helps with sleep disorders.

- *Disadvantage:* Can cause drowsiness and affect sleep patterns.

10. *St. John’s Wort*

- *Use:* Used for mild depression.

- *Disadvantage:* Interacts with many medications adversely.

VII. Evaluation of nutritive-based products-

Nutritive-Based Products Explained:
Nutritive-based products are food items enriched with nutrients like vitamins, minerals, proteins, and
fibers. They are designed to boost health and cater to specific dietary needs.

Advantages:
1. *Enhanced Nutrition:*
- They provide additional nutrients that you might miss in a regular diet.
- Examples: Fortified bread with extra fiber, vitamins in cereal.
2. *Convenience:*
- Ready-to-eat or easy-to-prepare for busy lifestyles.
- Examples: Protein bars, meal replacement shakes.

3. *Specific Health Benefits:*

- Can address specific health issues like iron deficiency.
- Examples: Iron-fortified milk, calcium tablets.
4. *Diverse Varieties:*
- Available in many forms to suit dietary preferences.
- Examples: Gluten-free fortified snacks.
Disadvantages:
1. *Overconsumption Risk:*
- Can lead to excessive nutrient intake causing health issues.
- Example: Too much vitamin A in fortified foods can be harmful.
2. *Cost:*
- Often more expensive than regular food items.
- Examples: Organic fortified juices, specialized health bars.
3. *Misleading Labels:*
- Marketing can be deceptive, making foods seem healthier than they are.
- Example: Sugary cereals claimed to be healthy due to vitamin addition.
4. *Taste and Texture Changes:*
- Altered to include more nutrients, affecting taste.
- Example: Fiber-enriched pasta might taste different.
Examples:
-1. *Yogurt with Probiotics:* Enhances gut health and digestion.
- 2. *Omega-3 Enriched Eggs:* Benefits heart health.
- 3. *Milk with Added Vitamin D:* Supports bone health.
4. *Fortified Breakfast Cereals:*
- *Benefits:* Added vitamins and minerals like B-vitamins, iron, and zinc.
- *Use:* Suitable for quick breakfasts but watch for sugar content.
5. *Calcium-Fortified Orange Juice:*
- *Benefits:* Provides additional calcium for bone health.
- *Use:* Great for those who are lactose intolerant or don't consume dairy.
6. *Iron-Enriched Bread:*
- *Benefits:* Supports healthy blood and energy levels.
- *Use:* Helpful for those prone to iron deficiency, like vegetarian diets.
7. *Protein-Enriched Pasta:*
- *Benefits:* Provides extra protein for muscle repair.
- *Use:* Ideal for active individuals or those increasing protein intake.
8. *Vitamin B-Enriched Energy Drinks:*
- *Benefits:* Boosts energy levels and mental alertness.
- *Use:* Useful for occasional energy boosts but contains caffeine.
9. *Fiber-Enriched Snack Bars:*
- *Benefits:* Helps with digestion and maintains healthy weight.
- *Use:* Convenient for on-the-go snacking but check for added sugars.
10. *Omega-3 Supplemented Butter/Margarine:*
- *Benefits:* Supports heart and brain health.
- *Use:* Suitable for spreading on bread, in moderation.
11. *Lactose-Free Dairy Products with Added Nutrients:*
- *Benefits:* Delivers nutrients like calcium without lactose.
- *Use:* Good for lactose intolerant individuals seeking dairy nutrients.
12. *Multigrain Bread with Added Seeds:*
- *Benefits:* Offers extra fiber, vitamins, and healthy fats.
- *Use:* Versatile for sandwiches and breakfast, adding nutritional value.
13. *Electrolyte-Enhanced Water:*
- *Benefits:* Replenishes minerals lost during exercise.
- *Use:* Suitable for athletes or during intense workouts.
Choosing nutritive-based products should be based on specific health needs. Balance them
with natural fruits, vegetables, and whole grains for comprehensive nutrition. Always read
labels and be aware of your nutritional requirements.

VIII. New trends in food packaging-

Food Packaging

Packaging is an important part of all food processing operations and with some (for example -
canning); it is integral to the operation itself. There have been substantial developments in both
materials and packing systems over the last ten years, which have been instrumental in both
reducing packaging costs and in the development of novel and minimally processed foods. Packaging
may be defined in terms of its protective role as “packaging is a means of ensuring safe delivery of
the products in sound condition to the final user at a minimum cost” or it can be defined in business
terms as “a techno-economic function for optimizing the costs of delivering goods whilst maximizing
sales and profits”.

Functions of Packaging

1. Physical protection - The food enclosed in the package may require protection from, among other
things, shock, vibration, compression, temperature, etc.

2. Barrier protection - A barrier from oxygen, water vapor, dust, etc., is often required. Permeation is
a critical factor in design. 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.
3. Containment - to hold the contents and keep them secure until they are used. Protection - against
mechanical and environmental hazards encountered during distribution and use. Small items are
typically grouped together in one package for reasons of efficiency. Powders and granular materials
need containment.

4. Information transmission - (Communication)- Packages and labels communicate how to use,

transport, recycle, or dispose of the package or product. Some types of information are required by
governments.

5. Security - Packaging can play an important role in reducing the security risks of shipment. Packages
can be made with improved tamper resistance to deter tampering and also can have tamper-evident
features to help indicate tampering. Packages can be engineered to help reduce the risks of package
pilferage: Some package constructions are more resistant to pilferage and some have pilfer indicating
seals. Packages may include authentication seals to help indicate that the package and contents are
not counterfeit. Packages also can include anti-theft devices, such as dye-packs, RFID (Radio
Frequency Identification) tags, or electronic article surveillance tags, that can be activated or
detected by devices at exit points and require specialized tools to deactivate. Using packaging in this
way is a means of retail loss prevention.

6. Convenience - Packages can have features which add convenience in distribution, handling,
stacking, display, sale, opening, reclosing, use, and reuse.

7. Portion control - Single serving packaging has a precise amount of contents to control usage. Bulk
commodities (such as salt) can be divided into packages that are a more suitable size for individual
households. It also aids the control of inventory: selling sealed one-liter-bottles of milk, rather than
having people bring their own bottles to fill themselves.

8. Machinability - to have good performance on production line for high speed filling, closing and for
collating (1000 packs per min. or more) without too many stoppages.

9. Marketing - The packaging and labels can be used by marketers to encourage potential buyers to
purchase the product. Package design has been an important and constantly evolving phenomenon
for several decades. Marketing communications and graphic design are applied to the surface of the
package and (in many cases) the point of sale display.

The main marketing considerations for a package are:

1. The brand image and style of presentation required for the food.
2. Flexibility to change the size and design of the containers.

3. Compatibility with methods of handling and distribution and with the requirements of retailers.
The Package should be aesthetically pleasing, have a functional shape and size, retain the food in a
convenient form for the customer without leakage, possibly act as a dispenser which opens easily
and recloses securely and be suitable for easy disposal, recycling or re-use. The package design
should also meet any legislative requirements concurring labeling of foods, The factors that influence
the success of a package in advertising a product have been described by head and Stewart(1989)
using the acronym SCIDASL.

1. Standout

2. Content identification

3. Imagery

4. Distinctiveness

5. Adaptability

6. Suitability

7. Legality

The most important of these is standout - the ability of a pack to compete with upto 6000
similar, products, each vying for the attention of the consumer. Other, such as correct
imagery, distinctiveness and suitability are each imported to create, build and sustain an
image for the product that is different from its competitors.
Packaging materials can be grouped into two main types:
1. Shipping containers which contain and protect the contents during transport and
distribution, but have no marketing function. Corrugated fiberboard cases are the most
widely used shipping container for 5-10 kg loads, although they are steadily being replaced
by shrink wrapped or stretch wrapped corrugated trays. Other types of shipping containers
include wooden or metal cases, crates, barrels, drums and sacks. More recently,
intermediate bulk containers (IBCs). Including combi-bins, large boxes made from metal,
plastic or corrugated fiberboard, and large bags made from woven plastic fabric, have been
introduced to increase handling efficiencies and have largely displaced wooden crates and
cases.
Many shipping containers are expensive and therefore made to be returnable (e.g. plastic
crates for milk, beer and soft drink bottles). Others (for example expanded polystyrene
shipping containers) provide insulation and mechanical protection for tomatoes and grapes
or cured and wet fish and are used once. 2.Retail containers (or consumer units) which
protect and advertise the food in convenient quantities for retail sale and home storage (for
example metal cans, glass bottles, jars, rigid and semi-rigid plastic tubs, collapsible tubes,
paperboard cartons, and flexible plastic bags, sachets and overwraps.
Types of Packaging Materials
1. Textiles Textile containers have poor gas and moisture barrier properties; they are not
suited to highspeed filling, have a poorer appearance than plastics and are a poor barrier to
insects and microorganisms. They are therefore only used as shipping containers or in a few
niche markets as over-wraps for other packaging. Woven jute sacks are chemically treated to
prevent rotting and to reduce the flammability, are non-slip which permits safe stacking,
have a high resistance to tearing, low extensibility and good durability. Others include
tarpaulin (double weave) and twill. They are still used to transport a variety of bulk foods
including grain, flour, sugar and salt, although they are steadily being replaced by
polypropylene sacks or bulk containers.
2. Wooden shipping containers have traditionally been used for a range of solid and liquid
foods including fruits, vegetables, tea, wines, spirits and beers. They offer good mechanical
protection, good stacking characteristics and a high vertical compression strength-to-weight
ratio. However, polypropylene and polyethylene drums, crates and boxes have a lower cost
and have largely replaced wood in many applications. The use of wood continues for some
wines and spirits because the transfer of flavor compounds from the wooden barrels
improves the quality of the product. Wooden tea chests are produced more cheaply than
other containers in teaproducing countries and these are still widely used.
3. Hermetically sealed metal cans have advantages over other types of container in that
they can withstand high temperature processing and low temperatures; they are
impermeable to light, moisture, odors and micro organisms to provide total protection of
the contents, they are inherently tamperproof and the steel can be recycled by extraction
from solid wastes. However, the high cost of metal and relatively high manufacturing costs
make cans expensive. They are heavier than other materials except glasses, and therefore
incur higher transport costs. Following types of cans are commonly used in the food
industry.
a. Three Piece Cans: Three-piece ‘sanitary’ cans, consisting of a can body and two end
pieces, are used to hermetically seal heat-sterilized foods and also to package powders,
syrups and cooking oils.
b. Two Piece Cans: Two-piece aluminum cans are made by the draw-and-wall-iron (DWI)
process or draw-and-redraw (DRD) process. The DWI process produces thinner walls than
the DRD process and it is used to produce aluminum cans for carbonated beverages where
the gas pressure supports the container. DRD cans are thicker and are able to withstand the
head space vacuum produced during cooling after heat sterilization. The advantages of two
piece cans include greater integrity, more uniform lacquer coverage, and savings in metal
and greater consumer appeal.
c. Aerosol Cans: Aerosol cans are two or three piece lacquered tinplate or aluminum cans
fitted with valve through which the product is dispensed. The propellant gas is either mixed
with the product or kept separate by a plastic bag or a piston device. Nitrous oxide
propellant is used for ultra high temperature sterilized cream but other gases (for example
argon, nitrogen and carbon dioxide) are approved for the use with foods, including cheese
spreads and oil sprays for baking pans.
d. Other Aluminium Packaging: In addition to its use in can making, aluminum is used for foil
wrappers, lids, cups and trays, laminated pouches, collapsible tubes, barrels and closures.
Foil is widely used for wraps, bottle caps and trays for frozen and ready meals. If foil is to be
used to contain acid or salty food it is normally coated with nitrocellulose. Aluminium is also
used as the barrier material in laminated films, to ‘metallise’ flexible films and to make
collapsible tubes for viscous products (for example tomato puree and garlic paste).
Collapsible tubes are supplied preformed with an internal epoxy, phenolic or acrylic lacquer,
a sealed nozzle and an open end ready for filling. Aluminium tubes are preferred to
polyethylene for food applications because they permanently collapse as they are squeezed,
unlike plastic tubes, and thus prevent air and potential contaminants from being drawn into
the part-used product.
4. Glass Glass jars and bottles are made by heating a mixture of sand (73%) the main
constituent being silica broken glass or ‘cullet’ (15-30% of total weight), soda ash (Na2CO3)
and limestone (CaCO3 or CaCO3.MgCO3) to a temperature of 1350˚ C-1600˚ C. The molten
glass could then be co-extruded in a similar way to that currently used for plastic containers
to produce jars or bottles of any shape, size or thickness.
Advantages: 1. Glass is made from naturally available material and transparent. eco friendly
packaging material
2. Glass does not react with the packed content (Inert in nature). Preserves taste, aroma and
nutritive value of food.
3. Non- porous.
4. Irradiated
5. Recyclable
6. Ensures hermetic sealing (air tight packing) providing longer shelf life.
7. Versatility in shape and color
Disadvantages
1. Weaknesses in glass containers are the single biggest factor limiting the use of glass as a
food packaging material.
2. Expensive food packaging material
5. Flexible Films Flexible packaging describes any type of material, that is not rigid, but the
term ‘flexible film’ is usually reserved for non-fibrous plastic which is less than 0.25 mm
thick. Thermoplastic materials are able to undergo repeated softening on heating and
hardening again on cooling, whereas thermosetting plastics cross-link the long molecules
when heated or treated with chemicals and they do not resoften. In general, flexible films
have the following properties:
1. They have relatively low cost
2 ..They can be produced with a range of barrier properties against moisture and gases
3. They are suitable for high-speed filling
4. They are easy to handle and print and are convenient for the manufacturer, retailer and
consumer
5 They add little weight to the product and fit closely to the shape of the food, thereby
wasting little space during storage and distribution.

Single Films
Most polymer films are made by extrusion, in which pellets of the polymer are melted and
extruded under pressure as a sheet or tube. Other methods are calendaring, where the
polymer is passed through heated rollers until the required thickness is achieved, and
casting in which the extruded polymer is cooled on chilled rollers.
Coated Films
Films are coated with other polymers or aluminum to improve their barrier properties or to
impart heat sealability. For example, nitrocellulose is coated on one side of cellulose film to
provide a moisture barrier but to retain oxygen permeability. A nitrocellulose coating on
both sides of the film improves the barrier to oxygen, moisture and odors and enables the
film to be heat sealed when broad seals are used. A thin coating of aluminium (termed
metallization) produces a very good barrier to oil, gases, moisture, odors and light. Metalized
film is less expensive and more flexible than foil laminates which have similar barrier
properties and it is therefore suitable for high-speed filling on form-fillseal equipment.
Laminated Films
Lamination of two or more films improves the appearance, barrier properties, and/or
mechanical strength of a package.
Co-extruded Films.
Co extrusion is the simultaneous extrusion of two or more different polymers to form a
single film. Coextruded films have three main advantages over other types of films:
● Very high barrier properties, but reduced cost.
● Thinner than laminates and closer to mono-layer films and is therefore easier to use on
forming and filling equipment
● Layers cannot separate
6. Edible & Bio-degradable Films Concern over environmental pollution from packaging
materials has led to research into edible or biodegradable films for general food packaging
and films that can be used to coat fresh fruit to control the rate of respiration. Examples of
edible film forming materials include cora zein (a prolamine derived from corn gluten),
wheat gluten, soy protein, peanut protein, cottonseed protein, casein, milk whey proteins,
alginates and collagen.
Collagen casings for meat products were one of the first films.
7. Paper Board –
Advantages
1. It is produced in many grades and converted to many different forms, especially boxes or
cartons.
2. It is recyclable and biodegradable
3. It is easily combined with other materials to make coated or laminated packs.
4. It can be produced with different degrees or opacity Paper pulp is produced from wood
chips by acid or alkaline hydrolysis, in which lignin in wood pulp is dissolved and removed by
washing to leave cellulose fibres. There are two processes: the Kraft (Swedish for ‘strong’)
and sulphite process. The kraft process is more important as it retains more strength in the
fibres, gives higher yields and process chemicals are more completely and economically
recovered.

Paper Board Cartons

Paperboard is a generic term covering boxboard, clipboard and corrugated or solid fiber
boards.
Typical paperboard has the following structure:
1. A top ply of bleached pulp to five surface strength and printability
2. An underliner of white pulp to stop the grey/brown color of middle plies showing through
3. Middle plies of lower grade material
4. A back ply of either low grade pulp or better grade pulp if strength or printability are
required All plies are glued together with hot melt or aqueous adhesives. Boards are made
in similar way to paper but are thicker to protect foods from mechanical damage.

Latest Trends in Packaging / Active packaging system

The terms active packaging, intelligent packaging, and smart packaging refer to packaging
systems used with foods, pharmaceuticals, and several other types of products. They help
extend shelf life, monitor freshness, display information on quality, improve safety, and
improve convenience.. Active packaging usually means having active functions beyond the
inert passive containment and protection of the product.. Intelligent and smart packaging
usually involve the ability to sense or measure an attribute of the product, the inner
atmosphere of the package, or the shipping environment. This information can be
communicated to users or can trigger active packaging functions. Depending on the working
definitions, some traditional types of packaging might be considered as "active" or
"intelligent". More often, the terms are used with new technologically advanced systems.
The rapid growth of chilled, Modified Atmosphere Packing (MAP)/ Controlled Atmosphere
Packing (CAP), and minimally processed foods during the 1990’s has been accompanied by a
number of developments in packaging technologies, which may be grouped under the term
‘active’.
Active packaging technologies include:
• Oxygen scavenging - An oxygen absorber is a small packet of material used to prolong the
shelf life of food. They are used in food packaging to prevent food color change, to stop oils
in foods from becoming rancid, and also the growth of oxygen-using aerobic microorganisms
such as fungi.
• CO2 production • Preservative release (e.g., ethanol production)
• Antimicrobial action
• Aroma release
• Moisture removal
• Removal of odors, off-flavors
• Gas indicators
• Edible coatings and films
• Films to slow moisture transfer between ingredients that have different water activities
• infrared films that radiate energy to inactivate micro-organisms
• Steam release films
• Time-temperature indicators to display loss of shelf life and extreme - temperature
indicators to display temperature abuse conditions. Time temperature indicators, signal
when a critical accumulation of temperature deviation over time has been exceeded. When
the mechanism of the indicator is tuned to the mechanism of product degradation, these
can provide valuable signals for consumers.
● Indicator labels that change color when a specified level of CO2 is attained in a modified
atmosphere package
● Tamper-evident labels that change color when they are removed and leave behind a
message on the pack that cannot be hidden.
Interaction between Packaging & Foods.
Toxicological effects of interactions between food and packaging materials and also the
effect of such interactions on the shelf life and sensory quality of the food are extremely
complex. The main aspects that are being intensively studied are:
● Lacquers and coatings for metal containers to prevent interaction of food acids,
anthocyanins, sulphur compounds and other components with steel, tin or aluminium
● The migration of plasticizers, pigments, metal ions and other components of plastic
packaging into foods
● The migration of oils from foods into plastics
● The interaction of the package and food under different processing conditions All the
above aspects pose a threat to safety of the food. The on-going research in the field of
packaging will definitely give the consumers foods, which are safe in the next future.