The food industry wants the label to be a guideline informing the consumer about the quantity of salt, sugar, sodium and fats in the packet without giving a health warning, saying that the aim should be to enable consumers to make an informed decision and not discourage consumption of packaged food.
Recent innovative packaging developments have predominantly revolved around different aspects of sustainability, such as recyclability, biodegradability, compostability, refillability, reusability and the use of biosourced materials or raw materials derived from renewable resources. These trends are being pushed by multiple drivers, starting with individual consumers being more eco-conscious, along with brands wanting to be more forward thinking and focusing on the 3 R’s (Reduce, Reuse, Recycle).
In this milestone 25th episode of Packaging Talks, it is our pleasure to be joined by a special guest – Dr. Claire Sand who is a Globally renowned Food Packaging Expert and Leader. In her conversation with Dr. R. Rangaprasad, she emphasizes the role of basic science in designing food packaging and to ensure its …
