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Flexible Packaging of Foods

Aaron L. Brody, CRC Press, 18901 Cranwood Parkway, 103 pp., Cleveland, Ohio 44128

Department of Food Science, University of Illinois, Urbana

ABSTRACT

The purpose of this book is to review the packaging of various foods in flexible materials. The author's approach is generally from the standpoint of defining packaging requirements, packaging materials in use and equipment and methods of flexible package application for specific products. Products covered include bakery products, biscuit and crackers, canned foods, cereals, coffee, confectionery, convenience foods, dairy products, dehydrated foods, desserts and dessert mixes, frozen foods, meat, poultry and eggs, produce and snacks. The last chapter deals with the interaction of products, materials, and packaging machines.

The author points out that relatively little has been published regarding the packaging and performance of various flexible materials for specific food uses. On the other hand, the technical literature adequately covers the various properties of packaging materials, such as water vapor or oxygen transmission. However, such information on film properties is usually of little value for the food manufacturer who is seeking actual packaging performance data with specific products.