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

26 Citations (Scopus)

315 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 (in print/issue) - 8 May 2024

Bibliographical note

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

UN SDGs

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

SDG 3 Good Health and Well-being

Keywords

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

Access to Document

10.3934/microbiol.2024017

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

Cite this

@article{e5ddf4eb434a4bf8afc22bd1474bde36,

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

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. ",

keywords = "fermented, Dairy, products, Packaging, sustainability, Technologies, Probiotic, Food, Beverages, Environment, beverages, packaging, food, technologies, environment, probiotic, dairy",

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

note = "Publisher Copyright: {\textcopyright} 2024 the Author(s), licensee AIMS Press.",

year = "2024",

month = may,

day = "8",

doi = "10.3934/microbiol.2024017",

language = "English",

volume = "10",

pages = "320--339",

journal = "AIMS Microbiology",

issn = "2471-1888",

publisher = "AIMS Press",

number = "2",

}

TY - JOUR

T1 - Sustainable packaging materials for fermented probiotic dairy or nondairy food and beverage products: challenges and innovations

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 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.

AB - 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.

KW - fermented

KW - Dairy

KW - products

KW - Packaging

KW - sustainability

KW - Technologies

KW - Probiotic

KW - Food

KW - Beverages

KW - Environment

KW - beverages

KW - packaging

KW - food

KW - technologies

KW - environment

KW - probiotic

KW - dairy

UR - https://www.aimspress.com/article/doi/10.3934/microbiol.2024017

UR - https://www.scopus.com/pages/publications/85194052120

U2 - 10.3934/microbiol.2024017

DO - 10.3934/microbiol.2024017

M3 - Review article

C2 - 38919715

SN - 2471-1888

VL - 10

SP - 320

EP - 339

JO - AIMS Microbiology

JF - AIMS Microbiology

IS - 2

ER -

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

Abstract

Bibliographical note

UN SDGs

Keywords

Access to Document

Other files and links

Fingerprint

Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota

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

Cite this