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food-processing-and-packaging-the-thirst-for-modified-atmospheres
food-processing-and-packaging-the-thirst-for-modified-atmospheres

Food processing and packaging – The thirst for modified atmospheres

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In a world of increasingly digital consumption, it seems appropriate that there have already been suggestions this year that computer chip technology could be about to revolutionise our eating habits.

Reports in January claimed that scientists have developed computer chips that could be implanted in perishable food packaging to provide consumers with shelf life alerts when their food is nearing its use by date. This is undoubtedly innovative, but there will perhaps be questions about this being a costly dynamic to implement and of the cost pass-through to the consumer.

Innovation in the food packaging market is nothing new, while there has also been an ever-rising tide of emphasis on the shelf life of food products. Consumers are increasingly aware of the need for safe and fresh food products that are free of pathogens, contain no chemical preservatives, and are both attractively presented and enjoyable to eat.

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