Includes bibliographies and index

Modern-day product packaging has seen a paradigm shift, thanks to increased technology as well as consumer awareness. Sustainability and convenience have now become the focus of the market. Modern packaging is now much more sustainable. They sport minimal designs, are built with eco-friendly materials and make use of bold colors. Active packaging changes the condition of the packed food to extend shelflife or to improve safety or sensory properties, while maintaining the quality of the packaged food. Intelligent packaging systems monitor the condition of packaged foods to give information about the quality of the packaged food during transport and storage. The interaction of packaging with food flavors and aromas has long been recognized, especially through the undesirable flavor scalping of desirable food components. Two types of taints amenable to removal by active packaging are amines, which are formed from the breakdown of fish muscle proteins, and Aldehydes that are formed from the autoxidation of fats and oils. Nowadays, the development and improvement of packaging materials refer to polymer films, new types of which have been used for packaging purposes for quite some time. It is the plastic film bags that replaced the paper bags and the design in stores. Modern reinforced films are highly durable and the possibilities of packaging films are very wide and varied. This book is an invaluable resource for all its readers, entrepreneurs, scientists, existing industries, technical institution, etc in the field of packaging.