Principles of Food Packaging

Abstract

A reference text addresses the broad field of commercial food packaging for new or inexperienced food packaging personnel and food industry managers in non-technical language. Topics include: a detailed background of food packaging; food packaging relative to the basic types of food processing and preservation; packaging characteristics for each of a variety of foodstuffs (red meats; poultry and eggs; milk and diary products; fish and shellfish; fruits and vegetables; fats and oils; food flavoring: ; beverages; sugar and candy; cereal grains and breads; and snack foods); and regulatory and religious constraints concerning food packaging and food packages. (wz).