A presentation by Dr. Claire Sand, food packaging expert, from Institute of Food Technologists 2018 Conference - IFT 2018 - on Intelligent and Responsive Packaging

1. Our Future - Intelligent and Responsive Packaging
Claire Koelsch Sand
Background research by Ziynet Boz

2. SUSTAINABILITY
Advance
circular
economy
Add post-
consumer
value
Aid in
collection &
sorting
FOOD WASTE
Convey
end of
shelf life
Design for
secondary
markets
Increase shelf
life
Optimize
preservatives
Enhance
brand
connection
Provide on
demand
information
CONSUMER
EXPERIENCE
Agenda

3.  Defense of packaging not well received
 From CSRs to Shared value
3
Advance the Circular Economy

4. Aid in Collection and sorting
Comingled
and
improperly
sorted
Low cost collection
sort
Defined purposes
Design for recycle
Design for separation
Identity technology

5.  Design for recycle
– Clear direction
 SPC labeling
– Material design and separation
 Design for reuse
– Clear direction
 SPC labeling
– Migration and solubility data
Aid in Collection and sorting-identity technology
 Design for separation
– Smart labels
– NFCs
– Markers
 Identity technology
– Smart labels
– RFID
– NFCs

6.  Material value
 Design value
 Externalities
Add post-consumer value

7. SUSTAINABILITY
Advance
circular
economy
Add post-
consumer
value
Aid in
collection &
sorting
FOOD WASTE
Convey
end of
shelf life
Design for
secondary
markets
Increase shelf
life
Optimize
preservatives
Enhance
brand
connection
Provide on
demand
information
CONSUMER
EXPERIENCE
Agenda

8. TTIs are a refined proven technology
Remain relevant since temperature governs reaction rates
and controls microbial growth
Convey end of shelf life-TTIs

9. 9
Convey end of shelf life-TTIs
• L5-8 Smart Seafood
• irreversible color
change from the
hydrolysis of
triglycerides
• CoolVu
• aluminum
layer thins
causing a
reaction
• FreshCode, Varcode
andTempix, Tempix
• fading barcodes
• FreshMeter
• turns from blue to
gray via
benzopyridine
photoactivation

10.  Beyond a “sniff” test
 Degradation sensors – advanced materials research needed to link
deteriorative reactions to action
Convey end of shelf life-Degradation sensors

11.  Seamless integration into packaging
 Graphene printing and conductive polymers
Convey end of shelf life-Degradation sensors

12.  Seamless integration into packaging
 TVB-N, VOC or H2S indicators (VTT Finland)
 UV activated CWI (Chulalongkorn; CIFP; FoodFresh)
 When CO2 drops below defined value (NOVAS)
 pH sensors
 Florescence sensors; Sentinel Wraps; Toxinguard
Convey end of shelf life-Degradation sensors
Chang et al, 2017

13. Increase shelf responsive packaging
Microbial activity is sensed and then reduced
Gonzalez-Solino, Di Lorenzo (2018) Rana, Kumar and Ramalingam (2015)

14. Increase shelf responsive packaging
Microbial activity is sensed and then reduced
Gupta et al. 2002
Zhang et al. 2017

15. Key TakeawaysIncrease shelf responsive packaging
Oxidative activity is sensed and then reduced
Cruz et al. 2012

16. Key TakeawaysIncrease shelf responsive packaging
Oxidative activity is sensed and then reduced
Wang et al 2015

17. Key TakeawaysIncrease shelf responsive packaging
Oxidative activity is sensed and then reduced
Thanyacharoen et al. 2017
Basuki et. al. 2016

18. Design for secondary markets
 Food shelf and diversion to allow short shelf life foods to be used within limited
time frame
 Mechanisms to gather, track, trace and provide rigid COC
 Mechanisms to increase shelf life on short shelf life products
 Additive shelf life packaging to add shelf life

19. SUSTAINABILITY
Advance
circular
economy
Add post-
consumer
value
Aid in
collection &
sorting
FOOD WASTE
Convey
end of
shelf life
Design for
secondary
markets
Increase shelf
life
Optimize
preservatives
Enhance
brand
connection
Provide on
demand
information
CONSUMER
EXPERIENCE
Agenda

20. Smart labels & QR codes and beyond
Authenticity
Reduce Fraud
Ingredient details
Link to apps
20
Provide on demand information

21. 21
Enhance brand connection

22. Link to Consumer use:
Home services (oven, refrigerators, pantry)
Recipe systems (allrecipes.com)
Grocery orders
Fitness apps
IoT & IoP

23. Intelligent and responsive packaging can improve sustainability, decrease food waste and
enhance the consumer experience
Design for recycle, separation and accompanying identity technology will improve collection
and sorting of post-consumer packaging
Food waste reduction involves wider value chain to meet consumer and manufacturer needs
CWI technology is moving ahead of traditional TTIs and freshness indicators
Oxidation can be reduced via light responsive packaging, reversible polymers, and
application of hydrogels
Microbial activity can be reduced via bioresponsive hydrogels, pH responsive
polysaccharides and biofilms
Enchanced consumer experience can align with IoT to provide a rich brand experience
Key Takeaways: Recap

24. Claire Sand, Ph.D., CEO
Ziynet Boz, Ph.D., Research Associate
Providing food science, engineering and packaging
expertise in:
• Coaching
• Consulting
• Technology
• Strategy
www.PackagingTechnologyandResearch.com

25. Image References
 Chang L.Y, Chuang M., Zan, Meng H., Lu, Yeh P., J. N. (2017) Chen One-Minute Fish Freshness Evaluation by Testing the
Volatile Amine Gas with an Ultrasensitive Porous-Electrode-Capped Organic Gas Sensor System, Acs Sensors, 2 (4), 531-
539
 Gonzales-Solino C., Di Lorenzo M. (2018 Enzymatic Fuel Cells: Towards Self-Powered Implantable and Wearable
Diagnostics, Biosensors, 8(1), 11
 Rana, Deepti & Kumar, T.S. & Ramalingam, Murugan. (2014). Cell-Laden Hydrogels for Tissue Engineering. Journal of
Biomaterials and Tissue Engineering. 4. 10.1166/jbt.2014.1206.
 Gupta, P., Vermani, K., & Garg, S. (2002). Hydrogels: from controlled release to pH-responsive drug delivery. Drug
discovery today, 7(10), 569-579.
 Zhang, Y., Fu, C., Li, Y., Wang, K., Wang, X., Wei, Y., & Tao, L. (2017). Synthesis of an injectable, self-healable and dual
responsive hydrogel for drug delivery and 3D cell cultivation. Polymer Chemistry, 8(3), 537-544.
 Cruz, R. S., Camiloto G. P., dos Santos Pires A.C., Oxygen Scavengers: An Approach on Food Preservation
 Thanyacharoen, T., Chuysinuan, P., Techasakul, S., Noenplab, A. N. L., & Ummartyotin, S. (2017). The chemical
composition and antioxidant and release properties of a black rice (Oryza sativa L.)-loaded chitosan and polyvinyl alcohol
composite. Journal of Molecular Liquids, 248, 1065-1070.
 Wang, D., Wagner, M., Butt, H. J., & Wu, S. (2015). Supramolecular hydrogels constructed by red-light-responsive host–
guest interactions for photo-controlled protein release in deep tissue. Soft Matter, 11(38), 7656-7662.
 Basuki J, Mulet X., Hao C. , Zhang H. D., K. D. Mclean, T. Hughes Saving vision with light (2016) : Photo modulated ocular
drug delivery, 10th World Biomaterials Congress (2016)

26. Questions?
Questions?
Let’s Connect!
Call 612-807-5341 or email
claire@packagingtechnologyandresearch.com
ABOUT DR. SAND
Based outside Minneapolis, Minnesota, Dr. Claire Sand runs Packaging
Technology and Research, where she provides project based strategy,
technology, consulting and coaching services to food and packaging
companies. Her 30 plus years of experience ranges from basic research,
research and development, market research, and marketing. Sand
integrates material science, active and intelligent packaging, ingredient
technology, and food processing strategies to launch new
product/packaging and extend product shelf life. Her mission is to
fundamentally change the world with packaging science that increases
shelf life and reduces food waste.
Sand is also:
• Fellow, Institute of Food Technologists (IFT)
• Adjunct professor at Michigan State University and at CalPoly
• Packaging columnist, IFT’s Food Technology magazine
• Editorial Board, Packaging Science and Technology
• Board member, Higher Education Review Board (HERB), IFT
• Reviewer, Journal of Food Science
• Chair, Global Food Packaging Curricula Development, IUFoST
• Co-Chair, Pac FoodWaste
• Executive Committee, IFT Food Packaging Division
• Committee member, Phi Tau Sigma Strategic Relations and Chapter Affairs
• Stillwater Human Rights CommissionerCommittee member
Dr. Sand holds a doctorate from the University of Minnesota and MS and BS
from Michigan State University.
www.PackagingTechnologyandResearch.com