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

Dali Vilma Francis; Divakar Dahiya; Trupti Gokhale; Poonam Singh Nigam; Dali Vilma Francis; Divakar Dahiya; Trupti Gokhale; Poonam Singh Nigam

doi:10.3934/microbiol.2024017

AIMS Microbiology

2024, Volume 10, Issue 2: 320-339. doi: 10.3934/microbiol.2024017

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Review

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

1.
Department of Biotechnology, Birla Institute of Technology and Science, Pilani, Dubai Campus, Dubai International Academic City, PO Box 345055 UAE
2a.
Wexham Park Hospital, Wexham Street, Slough SL2 4HL, UK
2b.
Current address: Haematology and Blood Transfusion, Basingstoke & North Hampshire Hospital, Basingstoke RG24 9NA, UK
3.
Biomedical Sciences Research Institute, Ulster University, Coleraine BT52 1SA, UK

Received: 06 January 2024 Revised: 14 April 2024 Accepted: 28 April 2024 Published: 08 May 2024

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.
- fermented,
- dairy,
- products,
- packaging,
- sustainability,
- technologies,
- probiotic,
- food,
- beverages,
- environment
Citation: Dali Vilma Francis, Divakar Dahiya, Trupti Gokhale, Poonam Singh Nigam. Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations[J]. AIMS Microbiology, 2024, 10(2): 320-339. doi: 10.3934/microbiol.2024017

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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.

Acknowledgments

DVF, TG and PSN: writing—review and editing. All authors have read and agreed to the published version of the manuscript. The writing of this review did not receive any grant from funding agencies in the public, commercial, or not-for-profit sectors.

Conflicts of interest

The authors declare no conflict of interest.

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