Food Safety Concerns Drive Development of Food Antimicrobial Coating Technology
MOUNTAIN VIEW, CA - Technological advancements have widened the potential of antimicrobial food coatings. These have enabled manufacturers to reduce the need for several packaging layers, satisfy the increasing requirements of food safety and quality, and extend the shelf life of food, especially ready-to-eat food and perishables.
A new analysis from Frost & Sullivan, Advances in Food Antimicrobial Coatings, finds that polysaccharides, bacteriocins, essential oils, enzymes, proteins and lipids are widely used as natural antimicrobials, although several technical challenges need to be addressed to ensure their adoption across all sub-segments of food preservation.