Food Chemistry, Nutrition and Safety

Food Preservatives and Packaging

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Food preservation is essential to prevent the growth of microorganisms as well as for slowing down the oxidation of fats which causes rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling, sugaring and sealing within an airtight jar. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint, when compared to modern methods. Some methods of food preservation are known to create carcinogens. Fermented meat is carcinogenic to humans. Damage or contamination by micro-organisms, air, moisture and toxins are protected by packaging, product spilling or leaking. Alimentation is obviated by packaging, ingredients and sell-by dates are paramount to the consumer and grocery stores as well. Food Packaging has been playing such an important role in the preservation and marketability of a product, that many companies are seeking a contract for packaging service to help them obtain the best quality packaging available. A co-manufacturer benefits by cost, speed, quality and innovation.