The Trend of New Food Packaging Technology in the United States and Japan

At present, all countries in the world attach great importance to food preservation technology. Japan Showa Chemical Co., Ltd. is developing a variety of fresh-keeping materials, one of which is to infiltrate some kind of mineral concentrate made of phosphoric acid into absorbent paper bags, and use this kind of paper containers to package vegetables and fruits during the transportation process. Fruits can be replenished from mineral concentrates. The company also worked with Asahi Glass Co., Ltd. to develop a thin film of high-purity calcium phosphate and polyethylene film. Practice has proved that calcium phosphate can absorb ethylene and carbon dioxide gas, inhibit the decomposition of chlorophyll, play a role in maintaining freshness.

Recently, a fast-cooked food package that avoids water vapour soaking food when it is heated has been marketed in Japan. The packaging material is composed of a multi-layered material such as polypropylene film, polyethylene film, paper, and aluminum foil. When heated, water vapor will be The surface of the film condenses and is absorbed by the paper so that the purpose of soaking the food is avoided.

Aseptic packaging for the most prevalent food products in the world has not only been limited to fruit juices and juice drinks in recent years, but has also been expanded to include milk, mineral water and wine. Experts believe that it is more appropriate for developing countries to develop and use aseptic packaging due to restrictions on refrigeration equipment, transportation methods, and storage facilities.

In the research and development of edible packaging film, there are also many gratifying results. The cereal film developed by the University of South Carolina at Clemson University uses corn, soybeans and wheat as raw materials to make corn protein into paper for packaging of sausages and other foods. After use, it can be used for poultry consumption or as fertilizer. The collagen film developed by Natick in the United States is made of animal protein collagen and has the characteristics of high strength, water resistance, and good water vapor barrier properties. It can be used in thawing and melting. It is not used to package meat products. Flavor. The film developed by Japan's Mitsubishi Rayon Co., Ltd. is made from natural polysaccharides extracted from red algae. It is semitransparent, tough, and heat sealable.

In addition, there are some types of edible protein films, such as milk protein film, casein film, zein film, and newly developed edible packaging with antibacterial functions, such as zein or soy protein alone. The bacteriostatic components such as lysozyme are added to the membrane to control the growth of pathogens in foods and food spoilage caused by microorganisms.

In the printing of food packaging, a flexographic printing technology was adopted. This pollution-free printing technology has the characteristics of being free of benzene and heavy metals, non-toxic and odorless products, no toxic gas emissions, and no odor residue in printed matter. At present, 80% of the packaging in the United States uses this type of printing technology.