Suitability of Active and Intelligent Packaging for Local and Organic Food – A Case Study in Southern Finland

This study explores the suitability of innovative packaging for local and organic food. Attitudes and opinions in local and organic food chains in Southern Finland were collected via eighteen semi-structural interviews. The respondents were small-scale producers and processors of fish, meat, berries, and mushrooms, wholesalers, retailers, and institutional kitchens. The aim of this study was to understand factors promoting and preventing the penetration of innovative packaging solutions into the organic and local food market. A clear majority (89%) of respondents considered active and intelligent solutions to be equally suitable for local and organic food as for conventional food. However, less than half would actually use the technologies in their own products

Comparison of Organic Food Packaging in Denmark, Finland, Germany, Great Britain and Italy

The objective of this study was to provide a snapshot of organic food assortments in supermarkets in Denmark, Finland, Germany, Great Britain, and Italy, and compare the packages used for five organic food products (eggs, meat, fish, mushrooms, berries). In addition, a comparison was made between packaging for regular and organic whole eggs. The highest number of organic products was found in the Danish supermarket. The main difference between the countries was in the use of national organic logos. Of the different food products, egg cartons had the most variation in materials and visual design. In all countries the product name was generally very plain, such as “organic beef”. The most common packaging material was plastic followed by molded pulp and glass. Green coloration was used especially on organic egg and mushroom packaging, whereas berry jams and meats were packed in conventional transparent packages. Molded pulp cartons, green color, and illustrations rather than photos were used more often for organic eggs than regular eggs. For faster recognition of organic products on the supermarket shelf, a standard dark green color is recommended to be used consistently to signify organic

Adding a Polymer Film Barrier Layer in the Press Forming Process of Paperboard Trays

The aim of this paper was to investigate the possibility to add a barrier layer in the press forming phase of paperboard trays by sealing a polymer film to a paperboard substrate. Plastic coating is often an important part of packages manufactured for food packaging. Traditionally the paperboards for food packaging are coated in the paper mill before the actual forming of the package. Experiments with coated and uncoated boards were made and the bonding and adhesion of materials was observed. The results indicate that adhesion between the board and the film can be achieved in the forming process. However there are challenges, such as lack of adhesion, air bubble formation and deformation of formed products. It is still shown that it is possible to achieve a bond between the paperboard and a barrier film, and to subsequently add a barrier layer from a separate film to paperboard trays in the forming process

Paikallista luomuruokaa kuluttajalle - ketjukokeiluja Etelä-Savossa

Toimittanut Sinikka Mynttine