Flexible food product development

This paper organizes some of the how and why of flexible package-food product interactions by discussing a few specific examples of food packaging development, as well as some overall factors of packaging material application. 

Abstract This chapter presents a framework for sustainable operations of food supply chains. A case study approach is used. The data were collected using exploratory interviews and through a structured questionnaire. The sustainable food supply chain involves operational levers of robustness, transparency, traceability and information flow and performance measure for monitoring and control of day-to-day operations for efhciency, flexibility, responsiveness and product quality. New product development, research and development, productivity improvement, entrepreneurial orientation, quality control and conducive policy support across key stages of production, procurement, processing, distribution and consumption of the dairy supply chain emerge as key elements of the sustainable framework. 

The human s consumption of non-food products, that is, industrial products, has been limited generally by availability and economic considerations. Research work to develop and to increase the number of industrial products derived from renewable resources, in the long run, could give mankind more flexibility to meet these needs. However, the rhetorical question in the 1980 s, as it was in the 1930 s, is how far can chemurgy advance ... 

A whey protein hydrolysate BioZate , containing ACE-inhibitory peptide was recently developed by Davisco Foods International Inc. The effect on blood pressure was studied with 30 unmedicated, non-smoking, borderline hypertensive men and women, and daily dose was 20 g. The results indicated that there was a significant drop in both systolic and diastolic blood pressure after 1-week treatment, which persisted throughout the study of 6 weeks. The application of this product is varied and flexible. In addition to the bioactive peptides, it has functional properties such as emulsification and foaming (Klink, 2002). 

The group of plastics known as regenerated celluloses forms a transition from the natural polymers to the completely synthetically produced plastics. As a converted natural product, regenerated cellulose foil (Cellophane) has formed the basis for the first transparent, flexible packaging for food and tobacco which contributed significantly to the development of the self service shops since the beginning of the 1920s. 

Imparting a particular flavour to culinary products is part of culinary art that is required in both home-style cooking and foodservice to deliver tasty food to consumers. Kitchen chefs and food developers use home-style preparations as the reference to be achieved, considering known constraints such as freshness upon storage (shelf-life), time of preparation (convenience), consistent ingredients quality (cost, availability), need for flexibility to cope with consumer trends and regulatory issues, etc. 

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