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

doi:10.3934/microbiol.2024017

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 journal › Review article › peer-review

2 Citations (Scopus)

111 Downloads (Pure)

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 language	English
Pages (from-to)	320-339
Number of pages	20
Journal	AIMS Microbiology
Volume	10
Issue number	2
Early online date	8 May 2024
DOIs	https://doi.org/10.3934/microbiol.2024017
Publication status	Published 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

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.3934/microbiol.2024017

10.3934_microbiol.2024017Final published version, 696 KBLicence: CC BY

Cite this

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abstract = "The food and beverage packaging industry has experienced remarkable growth in recentyears. Particularly the requirement for appropriate packaging materials used for the sale of fermentedproducts is boosted due to the rising acceptance of economical functional foods available to consumerson the shelves of their local supermarkets. The most popular nutraceutical foods with increased salesinclude 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 severalproduct 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 growthof the food packaging industry in the global market. The article is based on a review of information frompublished research, encompassing current trends, emerging technologies, challenges, innovations, andsustainability initiatives for food industry packaging. ",

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author = "Dali Francis and Divakar Dahiya and Trupti Gokhale and {Singh - Nee Nigam}, Poonam",

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AU - Francis, Dali

AU - Dahiya, Divakar

AU - Gokhale, Trupti

AU - Singh - Nee Nigam, Poonam

PY - 2024/5/8

Y1 - 2024/5/8

N2 - The food and beverage packaging industry has experienced remarkable growth in recentyears. Particularly the requirement for appropriate packaging materials used for the sale of fermentedproducts is boosted due to the rising acceptance of economical functional foods available to consumerson the shelves of their local supermarkets. The most popular nutraceutical foods with increased salesinclude 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 severalproduct 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 growthof the food packaging industry in the global market. The article is based on a review of information frompublished research, encompassing current trends, emerging technologies, challenges, innovations, andsustainability initiatives for food industry packaging.

AB - The food and beverage packaging industry has experienced remarkable growth in recentyears. Particularly the requirement for appropriate packaging materials used for the sale of fermentedproducts is boosted due to the rising acceptance of economical functional foods available to consumerson the shelves of their local supermarkets. The most popular nutraceutical foods with increased salesinclude 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 severalproduct 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 growthof the food packaging industry in the global market. The article is based on a review of information frompublished research, encompassing current trends, emerging technologies, challenges, innovations, andsustainability initiatives for food industry packaging.

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KW - Dairy

KW - products

KW - Packaging

KW - sustainability

KW - Technologies

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KW - Environment

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KW - packaging

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KW - technologies

KW - environment

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M3 - Review article

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JF - AIMS Microbiology

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ER -

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

Abstract

Bibliographical note

Keywords

UN SDGs

Access to Document

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Probiotics, Prebiotics, Synbiotics, and Fermented Foods as potential biotics in Nutrition Improving Health via Microbiome- Gut-Brain Axis.

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