The Packaging Research Revolution: Biodegradable Polymer Films

The majority of countries worldwide are making an effort to reduce their mark on the planet, and cutting down on plastics is an obvious place to start because of the availability of alternatives, and due to the large amount of waste they leave behind.

One of the largest sources of single use plastics is packaging. There is a large amount of academic and industrial research into this area. Stable Micro Systems equipment is a regular feature of publications due to the need for mechanical property analysis; one of the drawbacks of biodegradable polymers is their reduced structural integrity. Consequently, Texture Analysers are necessary to perform tests for both R&D and quality control, once the product has reached production. The following are a selection of recent publications into this interesting and important field, specifically those focussing on polymer films.

The Packaging Research Revolution: Biodegradable polymer foams and rubbers

A major focus of current research in both industrial and academic institutions is the development of suitable alternatives to single use plastics. This has been driven by the worldwide push for a cleaner environment, and both the manufacture and disposal of plastics are harmful in separate ways.

Packaging is a large contributor to plastic production, particularly the single use sector. One method of reducing this production is to replace traditional polymers with biodegradable alternatives. A drawback of biodegradable plastics is their reduced strength and toughness. Mechanical properties are an important consideration when it comes to packaging, so their control is a crucial stage in the R&D process. Consequently, Stable Micro Systems feature heavily in publications from this field. The following are a selection of recent journal papers, specifically those focussing on polymer foams and rubbers.

Texture Analysis to Measure the Effects of Enzyme Addition on the Staling of Artisanal Bread: Part 3 – Texture Analysis Techniques

Texture Analysis techniques

Chemical tests are a major part of the research that can be performed to assess the extent of staling. These include the measurement of water activity, alkaline water retention capacity and the amount of soluble starch. However, it is the changes in physical properties listed above that are felt directly by the consumer when eating a loaf, and it is essential that these properties are monitored when developing new formulations. Texture Analysis can be used to test the properties of bread from dough to loaf.

Texture Analysis to Measure the Effects of Enzyme Addition on the Staling of Artisanal Bread: Part 2 - How can the Specifics of Staling Be Slowed or Prevented?

Improved packaging would seem the obvious choice to the home baker, keeping a loaf sealed in an air tight box to prevent moisture loss, but this is not the main solution. 

More importantly, enzymes, additives and emulsifiers can be added to counteract the mechanical property changes associated with staling. However, out of the three, the focus for artisan bread should be on enzymes.

It is not only the finished loaf that is affected by enzyme addition. The dough itself is also affected, and this can be useful for the manufacturer. Enzymes can be used to give a soft, elastic dough with low stickiness.

Texture Analysis to Measure the Effects of Enzyme Addition on the Staling of Artisanal Bread: Part 1 – Why does Staling Occur?

Bread is a common, low cost food that is eaten readily worldwide, associated with traditions in many countries. 

However, there has been a movement over the last decade or two towards products that are marketed as ‘clean label’, ‘plant-based’ or ‘artisan’, so supermarket shelves are seeing a shift from soft crust, cuboid loaves in coloured plastic bags to rustic looking crusty bread. Artisan bread is a term that has no absolute definition but refers to a style of short shelf-life bread that is usually offered unpackaged (in baskets) and consumed immediately after baking for maximum freshness.

Texture Analysis in Research: Latest Fish applications

According to Allied Market Research, the global seafood market is projected to reach $155,316 million by 2023, registering a CAGR of 3.6% from 2017 to 2023. 

Seafood is an excellent source of nutrition and provides numerous health benefits. A rise in awareness about these benefits is helping to drive the growth of the global seafood market, as well as other factors such as increasing disposable income, changing lifestyles and consumer diet preferences.

Texture Analysis in Research: Fat Replacers

Manufacturers often have motivation to remove fat from food products, but when something is removed from a recipe, it inevitably has to be replaced with another ingredient. 

Sometimes that replacement is another type of fat, or it might be another ingredient altogether (to reduce the overall fat content of the food). Food manufacturers have to test the altered food in comparison with its original form to ensure that all textural properties remain the same within acceptable limits.

Dairy alternative market set to cause a stir

According to GlobeNewsWire, the global Dairy Alternatives market is expected to Reach USD 38.9 Billion by 2025. 

Factors like increasing awareness of consumers toward a vegan diet, lactose intolerance among the population and demand for various fortified dairy food and beverage applications are boosting the market growth. Whilst the high cost of dairy alternative milk and prominence of low cholesterol and low fat conventional milk will impede the market growth, the innovation in flavour and sources of dairy alternative beverages and increasing demand for soy milk, rice milk and almond milk proteins provide wider opportunity for the market to grow.