Sustainable packaging materials for fermented probiotic dairy or nondairy food and beverage products: challenges and innovations

Dali Francis, Divakar Dahiya, Trupti Gokhale, Poonam Singh - Nee Nigam

    Research output: Contribution to journalReview articlepeer-review

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    Abstract

    The food and beverage packaging industry has experienced remarkable growth in recent
    years. Particularly the requirement for appropriate packaging materials used for the sale of fermented
    products is boosted due to the rising acceptance of economical functional foods available to consumers
    on the shelves of their local supermarkets. The most popular nutraceutical foods with increased sales
    include natural yogurts, probiotic-rich milk, kefir, and other fermented food and beverage products.
    These items have mainly been produced from dairy-based or non-dairy raw materials to provide several
    product options for most consumers, including vegan and lactose-intolerant populations. Therefore,
    there is a need for an evaluation of the potential developments and prospects that characterize the growth
    of the food packaging industry in the global market. The article is based on a review of information from
    published research, encompassing current trends, emerging technologies, challenges, innovations, and
    sustainability initiatives for food industry packaging.
    Original languageEnglish
    Pages (from-to)320-339
    Number of pages20
    JournalAIMS Microbiology
    Volume10
    Issue number2
    Early online date8 May 2024
    DOIs
    Publication statusPublished online - 8 May 2024

    Bibliographical note

    Publisher Copyright:
    © 2024 the Author(s), licensee AIMS Press.

    Keywords

    • fermented
    • Dairy
    • products
    • Packaging
    • sustainability
    • Technologies
    • Probiotic
    • Food
    • Beverages
    • Environment
    • beverages
    • packaging
    • food
    • technologies
    • environment
    • probiotic
    • dairy

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