Advances in packaging materials continue to extend shelf life, while adding convenience and freshness to bakery and snack goods. Innovations in modified-atmosphere packaging (MAP), microbial-inhibiting film, and the use of cellulose nanocrystals are helping to push the envelope. The challenge is how to make these materials more recyclable and eco-friendly.
Continued increase in the use of bags and pouches for baked goods is on the horizon, according to the latest “Flexible Packaging Assessment Report” issued by PMMI, Herndon, VA. The primary drivers for this trend are the lower cost of the packaging format, the ability to see more of the product, and the excellent freshness protection.