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This content was submitted directly to this Web site by the supplier.White Paper | January 31, 2006
Science of fresh white paper
DuPont's Dr. Donna L. Visioli examines the contemporary meaning of freshness.
Retail food marketers have been driven to provide a larger menu of fresh foods for consumers to choose from—foods that are sophisticated, yet easy to prepare in today’s time-challenged households. With a proliferation of food choices, including freshly prepared food bars at upscale grocers and curbside takeout service from national casual restaurant chains, mainstream food marketers faced stiff competition outside of the traditional supermarket setting.
Food packaging scientists and package resin producers have risen to the challenge. In 2004, the number of new, fresh prepared meals introduced to the market was three times greater than in 1999. Many of these products have lidded trays, which require plastic membrane lids that can be opened by peeling, yet are hermetically sealed, fog resistant and adhere solidly to a variety of tray materials.