Article
Food Science & Technology
Korey Fennell, Guanqi Lu, Monireh Mahmoudi, Euihark Lee, Eva Almenar, Christine Bergma
Summary: Food waste is a barrier to sustainable food systems, especially at the household level. This study reveals that US consumers have limited awareness of how packaging affects food waste. While most consumers are familiar with certain structural packaging designs, their understanding of packaging technologies is lacking. Nevertheless, once informed about these technologies, most consumers are willing to purchase and pay extra for food packaged with technologies aimed at reducing household food waste.
Review
Food Science & Technology
Maryam Adilah Zainal Arifin, Noranizan Mohd Adzahan, Nur Hanani Zainal Abedin, Malgorzata Lasik-Kurdys
Summary: Research on the utilization of food waste and by-products has increased, providing opportunities for the food packaging industry. Valuable compounds in waste and by-products can be used to develop biodegradable plastics, functional compounds, and active packaging materials. However, the practicality of scaling up this research to an industrial level needs further examination.
Review
Green & Sustainable Science & Technology
Linda Brennan, Sophie Langley, Karli Verghese, Simon Lockrey, Maddison Ryder, Caroline Francis, Nhat Tram Phan-Le, Allister Hill
Summary: Food packaging is often seen as negative for the environment, but it actually serves to protect food, extend shelf life, and reduce food waste. Consumer knowledge and perception of packaging functions play a key role in their acceptance or rejection of new packaging technologies. Research on consumer perceptions of food packaging and their role in reducing food waste is lacking, highlighting the need for more studies in this area.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Food Science & Technology
Christina M. Neubig, Jutta Roosen, Cornelia A. Karg, Simone Moser
Summary: Consumers' tendency to waste suboptimal food poses challenges for sustainable food systems. This study finds that providing information on safety and healthfulness can increase consumers' willingness to consume aging produce.
FOOD QUALITY AND PREFERENCE
(2022)
Review
Engineering, Manufacturing
Ruby Bo Yiu Chan
Summary: Packaging plays a significant role in reducing food waste and achieving the United Nations sustainable development goals, but it also contributes to household food waste. Current research focuses on the impact of date labels and oversized packaging on food waste, with suggested solutions including clearer date labels and more packaging size variety. However, there is a lack of evidence on the effectiveness of these solutions in households.
PACKAGING TECHNOLOGY AND SCIENCE
(2022)
Review
Food Science & Technology
N. H. Azman, Wan M. Khairul, N. M. Sarbon
Summary: This review provides an overview of the compatibility between the main biopolymer matrix and reinforcing components in active and intelligent packaging film production. The addition of natural extracts and/or nanomaterials improves the mechanical and barrier performance by enhancing the cohesion of the biopolymer matrix. Changes in color are a result of pH alteration due to the pH-sensitivity of bioactive compounds, indicating the potential of these additives as sensors for real-time monitoring of food freshness. The packaging film also shows positive antimicrobial and antioxidant properties, making natural extracts and/or nanomaterials promising additives with positive influences on sensing ability and functional properties.
Article
Food Science & Technology
Sanne Tiekstra, Ana Dopico-Parada, Hanna Koivula, Johanna Lahti, Mieke Buntinx
Summary: This paper focuses on the factors that hinder the market implementation of active and intelligent packaging technologies in fiber-based food packaging from social, economic, environmental, and legislative perspectives. The findings are supported by quantitative studies analyzing consumer buying expectations about active and intelligent packaging in 16 European countries. Approaches for directing future activities in the field towards industrial implementation are also discussed.
Review
Chemistry, Applied
Josemar Gonsalves de Oliveira Filho, Mirella Romanelli Vicente Bertolo, Sibele Santos Fernandes, Ailton Cesar Lemes, Guilherme da Cruz Silva, Stanislau Bogusz Junior, Henriette Monteiro Cordeiro de Azeredo, Luiz Henrique Capparelli Mattoso, Mariana Buranelo Egea
Summary: The use of carotenoids as food packaging materials offers advantages such as antioxidant and antimicrobial properties, as well as bioindication of food deterioration. Recovered carotenoids from food processing by-products can be used in the development of active food packaging materials to maintain food stability.
Review
Materials Science, Textiles
Sana Ullah, Motahira Hashmi, Jungsoon Lee, Ji Ho Youk, Ick Soo Kim
Summary: This article introduces the applications of food packaging in pre-harvest and post-harvest stages, including different types of food packaging and how to improve the performance of food through active food packaging. In addition, the application of nanotechnology in food packaging is also mentioned.
FIBERS AND POLYMERS
(2022)
Article
Engineering, Environmental
Sabrina Stockli, Michael Dorn
Summary: This research examines the psychological factors influencing the consumption of abnormally shaped fruits and vegetables to reduce food waste. The study found that personal norms and environmental awareness play a role in determining whether individuals are aware of and purchase these products, and identified key factors that drive individuals who do purchase them compared to those who do not.
RESOURCES CONSERVATION AND RECYCLING
(2021)
Article
Environmental Sciences
Samina Khalid, Aman Ullah Malik, Muhammad Irfan Ullah, Muhammad Shafique Khalid, Hafiz Muhammad Rashad Javeed, Muhammad Asif Naeem, Aqsa Naseer
Summary: Food waste is a major sustainability issue that negatively impacts the economy, environment, and food security. This study investigates household food waste behavior in a specific region of Pakistan and estimates the economic losses incurred by food waste.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Green & Sustainable Science & Technology
Yi Zhang, Erica van Herpen, Ellen J. Van Loo, Mario Pandelaere, Maggie Geuens
Summary: Food waste, particularly at the retail and consumer level, is a critical societal issue. This research shows that conveying a message about food waste avoidance can increase consumers' willingness to purchase near-expired food and encourages them to engage in waste prevention behaviors.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Food Science & Technology
Zining Wang, Jaewoo Park
Summary: There is increasing interest in entomophagy as a sustainable solution to environmental problems and food crises. This study found that anthropomorphic packaging can increase consumers' purchase intentions for insect foods, and this effect is mediated by perceived psychological closeness to the food.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Green & Sustainable Science & Technology
Mikah O. Oliver, Iva Jestratijevic, James Uanhoro, Dee K. Knight
Summary: This study adapted the Theory of Planned Behavior to investigate the relationship between consumers' socio-demographics, purchase intention, and purchasing behavior regarding environmentally friendly grocery packaging. The results suggest that consumers' subjective norms stimulate environmentally friendly grocery packaging purchase intentions, influencing actual purchasing behavior. The study also found that purchase intention and perceived behavioral control work together to bridge the intention-behavior gap in environmentally friendly consumption. Additionally, younger, unmarried consumers are more inclined to purchase grocery items packaged in environmentally friendly materials. The findings provide marketers with fresh insights into the characteristics of consumers willing to purchase grocery items packaged in environmentally friendly materials.
Article
Engineering, Environmental
Gamze Dogdu, Turgay Pekdemir, Sanaz Lakestani, Seyda Karabork, Osman Cavus
Summary: This paper presents data on food waste associated with mini size food packaging services, highlighting the difficulties in emptying the food and consumer wastefulness as the main causes. These findings have significant implications for the sustainability of food and relevant packaging.
Article
Agricultural Economics & Policy
Francesco Bimbo, Carlo Russo, Antonella Di Fonzo, Gianluca Nardone
Summary: The study found that individuals sensitive to environmental issues and adopting sustainable behaviors are more likely to purchase local food products, while age, education, and occupational status are also positively associated with a high frequency of local food purchases.
BRITISH FOOD JOURNAL
(2021)
Article
Green & Sustainable Science & Technology
Antonella Cammarelle, Mariarosaria Lombardi, Rosaria Viscecchia
Summary: The research shows that many companies are aware of their need for packaging innovation and the available technological opportunities. However, only F&D manufacturers who demonstrate a real demand, according to a taxonomy approach considering potential and latent demand for innovation, are effectively prompt to invest. Finally, most interviewed manufacturers are willing to invest in at least one packaging innovation, mainly deciding between active packaging and compostable packaging.
Article
Food Science & Technology
Umberto Placentino, Giovanni Sogari, Rosaria Viscecchia, Biagia De Devitiis, Lucia Monacis
Summary: The study found that professional athletes generally use supplements, especially protein supplements; curiosity about protein content and texture were the main motivations for them to try energy bars containing cricket flour, while disgust was the main reason for rejecting insects; willingness to taste increased after providing information about the benefits of edible insects.
Article
Food Science & Technology
Antonella Cammarelle, Rosaria Viscecchia, Francesco Bimbo
Summary: The study found that consumers' intention to purchase sustainable packages is influenced by attitudes and perceived behavioral control. Most consumers prefer products packaged using plant-based biodegradable material, while showing a low willingness to pay for milk offered in biodegradable packaging.
Article
Economics
Elena Castellari, Giulia Tiboldo, Daniele Moro, Francesco Bimbo
Summary: The study found that the 2008 economic crisis decreased the likelihood of individuals engaging in healthy behaviors, particularly in the northern and central regions. Regardless of geographic area, the economic downturn increased the probability of smoking, with a larger impact on individuals in the northern and central regions compared to those in the southern and island areas.
ECONOMICS & HUMAN BIOLOGY
(2021)
Article
Agricultural Economics & Policy
Francesco Bimbo, Alessandro Bonanno, Rosaria Viscecchia
Summary: This study explores the relationship between the structural characteristics and production decisions of a geographical indication (GI) group and prices and marketing margins. The findings suggest that the number of GI operators is more related to consumption prices, while GI age is not associated with higher consumption prices. Additionally, higher farmers' olive/oil conversion rate is linked to lower prices, while greater vertical integration is related to higher origin prices and a higher share of marketing margins going to producers.
BRITISH FOOD JOURNAL
(2023)
Article
Green & Sustainable Science & Technology
Francesco Bimbo, Rosaria Viscecchia, Biagia De Devitiis, Antonio Seccia, Rocco Roma, Annalisa De Boni
Summary: Sustainable certifications are important to consumers, especially to medium-aged, high-status, well-educated consumers who live in medium-size households without children. These consumers are more interested in organic foods and are interested in nutritional information, indicating a healthy lifestyle.
Article
Food Science & Technology
Emilio De Meo, Gianluca Nardone, Francesco Bimbo, Domenico Carlucci
Summary: The Italian market of processed tomatoes was booming until early 2000 due to the Italian tradition of using such products in cuisine. However, it has declined since then. These products are traditionally considered low-price products, leading to intense price competition. Producers have recently started to differentiate their products to achieve higher margins, emphasizing attributes such as protected designation of origin, organic certification, flavoring, and tomato variety.
Review
Food Science & Technology
Maria Elena Latino, Biagia De Devitiis, Angelo Corallo, Rosaria Viscecchia, Francesco Bimbo
Summary: This study offers an updated review of consumers' acceptance and preferences for Olive oil features by reviewing a sample of 47 studies published over the last 20 years. The study explores the impact of product nutritional information and health claims on consumers' attitudes and preferences for Olive oil, in addition to the previously studied attributes.
Review
Biotechnology & Applied Microbiology
Vittorio Capozzi, Mariagiovanna Fragasso, Francesco Bimbo
Summary: One of the main targets of sustainable development is to reduce the negative externalities associated with food and beverage production. Increasing evidence shows the potential of microbial-based solutions and fermentative processes to mitigate these externalities in food systems. Therefore, it is crucial for food scientists to systematically consider the potential of microbes as 'mitigating agents' in research and development activities to improve sustainability and resilience.
FERMENTATION-BASEL
(2021)
