Comprehensive packaging studies underway.

Canadian scientists (Food Research and Development Center, 3600 Casavant Boulevard W., Saint-Hyacinthe, Quebec J2S 8E3 Canada) are investigating adequacy between food and packaging materials. In food packaging research, their main interests focus on mass transfers between food and packaging materials.

Research projects include studies on the migration of additives from packaging materials to food, the scalping of aroma and colorants by packaging materials, the effect of food processes on packaging chemicals and physical properties, the permeation of gases and volatiles through materials, and the development of new packaging materials. Scientists also are investigating the effect of molding and blowing processes on the chemical and physical properties of materials and on product shelf life.

A specific project is examining the effects of irradiation on food packaging. Researchers' interest arises from the growing use of the technique, such as to decrease foodborne diseases caused by pathogens in red meat and poultry, and because it is used on packaging itself for decontamination purposes. Also irradiation is a very interesting technology for special applications, such as the sterilization of food for immunodeficient patients and astronauts. But the information available on the effect of irradiation on food packaging is relatively limited in the scientific literature.

Concerning new packaging materials, scientists are developing a nonedible packaging film with antimicrobial activity as well as edible films from milk proteins and chitosan. They are also doing research on the application of packaging materials containing vitamin E as an antioxidant. Results of research on increasing the quality and shelf life of nonpasteurized sauerkraut using PE materials containing vitamin E were presented last year at the annual IFT meeting.

The center also operates a Packaging Forum. The goal is to support industry in solving specific problems related to food packaging. Topics covered include: blow molding, injection molding, molding simulation, interactions between food and packaging materials, food preservation and shelf life, polymer degradation, new packaging materials and active packaging systems. Researchers hold seminars and also offer collaborative research programs. Some technologies are available for licensing.

Further information. Louise Deschenes; phone: [phone]; fax: [phone]; email: [e-mail]; URL: http://res.agr.ca/sthya/engcrda.htm.