Kerry J., Butler P. Smart Packaging Technologies for Fast Moving Consumer Goods
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322 Smart Packaging Technologies for Fast Moving Consumer Goods
25. De Kruijf, N. and Rijk, R. Legislative issues relating to active and intelligent packaging, Novel
Food Packaging techniques. Woodhead Publishing Limited, 2003.
26. European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in
foodstuffs. Official Journal of the European Union, 237, 10-9-1994. 3 Last updated by Directive
2003/115/EC of the European Parliament and of the Council of 22-December 2003, Official
Journal 24, p. 65.
27. Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004
on the hygiene of foodstuffs. Official Journal of the European Union, L 226, 25/6/2004, 3–21.
28. Directive 98/8/EC of the European Parliament and of the Council of 16 February 1998 on the
placing of biocidal products on the market. Official Journal of the European Union, L 123,
24/04/1998, 0001–0063.
29. Council Directive 2001/95/EC of 3 December 2001 on general product safety. Official Journal
of the European Union, L 11, 15/01/2002, 0004–0017.
30. Council Directive of 19 December 1974 on the approximation of the laws of the member States re-
lating to the making-up by volume of certain prepackaged liquids (75/106/EEC). Official Journal
of the European Union, L 042, 15/02/1975, 0001–0013. Last amended by Directive 89/676/EEC
of 21 December 1989.
31. Council Directive of 20 January 1976 on the approximation of the laws of the member states
relating to the making-up by weight or by volume of certain prepackaged products (76/211/EEC).
Official Journal of the European Union, L 046, 21/02/1976, 0001–0011.
32. Commission Directive 93/10/EEC of 15 March 1993 relating to materials and articles made of
regenerated cellulose film intended to come into contact with foodstuffs. Official Journal of the
European Union, L93, 17/04/1993, 0027–0036.
33. Commission Directive 93/111/EC of 10 December 1993, amending Directive 93/10/EEC relating
to materials and articles made of regenerated cellulose film intended to come into contact with
foodstuffs. Official Journal of the European Union, L310, 14/12/1993, 0041.
34. Commission Directive 2004/14/EC of 29 January 2004, amending Directive 93/10/EEC relating
to materials and articles made of regenerated cellulose film intended to come into contact with
foodstuffs. Official Journal of the European Union, L027, 30/1/2004, 48–51.
35. Council Directive of 15 October 1984 on the approximation of the laws of the member states
relating to ceramic articles intended to come into contact with foodstuffs (84/500/EC). Official
Journal of the European Union, L277, 20/10/1984, 0012–0016.
36. Commission regulation (EC) No 1895/2005 of 18 November 2005 on the restriction of use of
certain epoxy derivatives in materials and articles intended to come into contact with food. Official
Journal of the European Union, L 302 28–32.
37. Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on
the approximation of the laws of the member states relating to the labelling, presentation and
advertising of foodstuffs. Official Journal of the European Union, L109, 6-5-2000, 29–42.
38. Directive 2003/89/EC OF the European Parliament and of the Council of 10 November 2003
amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs.
Official Journal of the European Union, L308, 25-11-2003, 15–18.
39. European Parliament and Council Directive no 95/2/EC of 20 February 1995 on additives other
than colours and sweeteners. Official Journal of the European Union, 61 18-3-1995, p. 1. Last
amended by Directive 98/72/EC of the European Parliament and of the Council of 15 October
1998, Official Journal of the European Union, 295 of 4-11-1998, p. 18.
40. Council Directive of 18 October 1982 laying down the basic rules necessary for testing migration
of constituents of plastic materials and articles intended to come into contact with foodstuffs
(82/711/EEC). Official Journal of the European Union, 297 of 23-10-1982, 26–30.
41. Commission Directive 97/48/EC of 29 July 1997 amending for the second time Council Directive
82/711/EEC laying down the basic rules necessary for testing migration of constituents of plastic
materials and articles intended to come into contact with foodstuffs. Official Journal of the
European Union, 222 of12-8-1997, 10–15.
42. Council Directive of 18 December 1985 laying down the list of simulants to be used for testing
of constituents of plastic materials and articles intended to come into contact with foodstuffs
(85/572/EEC). Official Journal of the European Union, 372 of 31-12-1985, 14–21.
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Legislative Issues Relating to Smart Packaging 323
43. EN 13130 Parts 1–28, Materials and articles in contact with foodstuffs – Plastics substances
subject to limitation.
44. Verpakkingen-en gebruiksartikelenbesluit (Warenwet). Last updated Staatsblad 420, besluit van
30 mei 2005. Consolidated by Koninklijke Vermande, PO Box 20014, 2500EA Den Haag, The
Netherlands on December 2005.
45. Rijk, R. and De Kruijf, N. Active and Intelligent packaging development. Part I. Definitions,
efficacy tests and migration experiments. Food, Cosmetics and Drug Packaging, 2003, 8, 152–
159.
46. Lopez-Cervantes, J., Sanchez-Machado, D.L., Pastorelli, S., Rijk, R. and Paseiro Losada, P.
Evaluating the migration of ingredients from active packaging and development of dedicated
methods: a study of two iron-based oxygen absorbers. Food Additives and Control. 2003, 20,
291–299.
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Index
figures in Italic tables in Bold
absorption, of RF signals 173
Activ-Vial
TM
275
active or intelligent components, authorisation
of 311
active anfd intelligent packaging 307–8,
318–20
demonstration of compliance 317–20
basic rules for migration testing 317–18
determination of actual migration
problematic 319
relevant and reliable methods
important 319
development of dedicated methods
needed 318
another variable, type of food in contact
318
specific regulation on materials and
articles 310–12
active and intelligent components defined
311
use of ‘DO NOT EAT’ labelling 311, 312
use in Europe limited 320
active moisture-management packaging
system 129–49
an active moisture-management system
137–40
application to beef jerky 139–40, 141
colligative properties of saturated salt
solutions 138
factors impacting shelf-life 137
safe effective two-way system 138–9
competitive technology 147–8
active systems 147–8
electronic devices 148
future trends 148
marketplace executions and testing 143–6,
147
clothing storage in humid environments
146–7, 147
dried fruit 144
dry spices 144
musical instruments made of wood 144,
145, 146
nylon parts 146
works of art 145–6
moisture sorption isotherm 132–7
moisture effects on storage stability of
food 134–7
mold inhibition 141–2
packaging executions 142–3
package size and material 143
salt solutions 142–3
Smart Packaging Technologies for Fast Moving Consumer Goods Edited by Joseph Kerry and Paul Butler
© 2008 John Wiley & Sons, Ltd. ISBN: 978-0-470-02802-5
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326 Index
active moisture-management (Continued)
principles of moisture management and water
activity 130–2
printing potassium sorbate 142
should include humidity regulation 129
active packaging 1–18, 99
food application 2, 3, 315
and intelligent packaging, demonstration of
compliance 317–20
basic rules for migration testing 317–18
ageing populations, health and non-compliance
263
Ageless Eye
r
45, 46
Ageless
r
4, 8, 9, 11, 35, 35, 104
Ageless
r
G37
AgION
TM
39, 102
air fresheners 268–9
conventional vs. electrostatically charged
259–60, 260
aldehydes 15
aldehyde scavengers 21, 28–9, 307
Alteromonas putrefaciens 119
amines 15
amine scavenging film 307
biogenic amines 46, 116–18
Anico
TM
bags 15
anti-counterfeit packaging 227–9
DNA tagging 229
growing incidence of fake food and drink 227
undermines consumer confidence 227
guilloches and holograms 228, 228
microtaggants 228
possible use for RFID technology 228
theft/counterfeiting protection low, beverage
industry 227–8
Traceless system, used against wine
fraud 229
use of thermosensitive inks 228–9
antimicrobial packaging 12, 24, 26, 29,
30, 100
antimicrobial agents incorporated into
polymer matrix 102, 104–5
antimicrobial agents in use for
commercialization 102
antimicrobial food packaging 103–4
biodegradable polymers under active study
102
imazalil, to delay mold growth 102
antimicrobial preservation, traditional
methods 38
application to food safety 100
keeping baby milk safe 100
for food 99–109
applications of 103–4
background 99–100
consumer demand 99
governmental encouragement
100–1
in industry, history of 101–2
inhibiting mold growth 101
silver-substituted zeolites 101–2
inherently antimicrobial polymers 106
of meat and poultry 38–9
classes of antimicrobial compounds
used 39
improving safety and delaying
spoilage 39
package surface modification with
antimicrobials 105
antimicrobials in direct contact with food
105, 106
using gas-based systems 105–6
gas-flush systems 106
sachet/pad systems 105
antimicrobial packaging systems 308
design, factors for consideration 107
future of 107–8
concepts to be addressed by innovation
107–8
potential to provide quality and safety
benefits 108
mechanism of 102–6
prognosis for commercialization 107
equivalent functionality by other means
107
innovative products 107
antimicrobial/disinfectant chemicals,
demand in US market 101, 101
Antimold
TM
11
antioxidant properties, in naturally occurring
compounds 23
Apacider 102
Aroma Water
TM
214–15, 214, 215
AromaPulse, programmable home air
freshening 268–9
Arrhenius equation 83, 84, 156, 157
art works, value of moisture management
systems 145–6
calibration of humidity sensors in museum
displays and galleries 146
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Index 327
ATCO
r
35
ATP degradation products 119
K-value defined 119
non-destructive colorimetric test for
sashimi 119
Bacillus cereus 134
Bactekiller 102
beauty and personal care 265
anti-ageing formulations 265
delivery of active cosmetics into the skin
265
enhanced quality of life 265
fragrances for younger consumers 165
beef jerky 144
best at a
w
at which molds grow 139
humidity restoration in 139–40, 141
mold inhibition 141–2
needs high moisture barrier package
132
safe effective two-way management system
139, 140
beverage products, smart packaging
211–32
bioactive packaging 20
biocides 315
Bioett System (biosensor temperature
monitoring) 44
Time Temperature Biosensor (TTB) 44
Bioett
r
50
biogenic amines 116–18
amine positive microorganisms 117
indicators of decomposition 46
biosensors 43–4, 152
BMH
TM
powder 15, 54
bouillon cubes, smart packaging 242,
243
brand protection, attractiveness of natural
occurring randomness 281–2
bread and bakery products 20–4
eliminating oxygen from inside
package 20–3
inhibition of mould growth, ethanol emitters
23–4
other smart technologies for 24
cyclodextrins, entrapment of volatile
antimicrobial substances 24
use of aldehyde scavengers 24
use of antimicrobial packaging
films 24
breathable materials, for use with fruits and
vegetables 158–60
and failure of temperature control 158–9
new packaging concept
responds to temperature fluctuations
159, 160
using SSC polymers 159–60
used for iceless shipping of cut broccoli
160, 161
BreathWay
TM
membrane technology 159, 160,
161
butylated hydroxyanisole (BHA) 12
butylated hydroxytoluene (BHT) 12, 23
CA (cellulose acetate) film, containing
immobilized naringinase 222
Campylobacter 44, 122
carbon dioxide 118–20
CO
2
emitting sachet/label devices 8
CO
2
indicators, based on colour
change 308
increase further during storage 118
produced during microbial growth 118
use of pH dyes for detection 118
see also CO
2
carbon dioxide absorbers 37, 308
carbon dioxide releasing system 317
carbon dioxide scavengers/emitters 3, 8–9, 17,
25–6
based on sachet technologies 26
complementary to an oxygen scavenger 37
meat and poultry products 37
dual action CO
2
generators/oxygen
scavengers 37
use of CO
2
absorbers 37
used for fresh roasted/ground coffee 8
Cerepak 274–5
CheckPoint
r
labels 48, 48, 66, 70, 82
an enzymatic system 62, 62, 68, 157, 157
Chill Can
TM
16
Clostridium botulinum 29, 37, 77–8, 79, 134
safest packaging method, equal parts of O
2
and CO
2
95
understanding effects of temperature on
growth 85–6
closures, easy-to-drink-from 242
clothing storage in humid environments 146–7,
147
storage of natural fabrics 146
CO
r
2
Technologies 26
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328 Index
CO
2
s residual effect 94
cold chain management 67, 69–73
current approach (FIFO) 67
development and application of SMAS
system 67, 69
colour change readings taken and read
62,72
demonstrating SMAS approach 70–3
design of field test 71
evaluated using Monte Carlo simulation
approach 67, 69
microbiological analyses at six different
stages 72, 72
results, reduced spoiled products at time of
consumption 72–3, 73
SMAS decision-making routine 69, 69
further improvement, chill chain
management system coded SLDS 67
TTI approach (LSFO) 67
TTI labels can be used to manage shelf life 67
commodity packaging, need for wow’ factor
234
CompelAroma
r
technology 215
compliance of active and intelligent packaging
317–20
basic rules for migration testing 317–18
consumer benefits, need to be paramount in
smart packaging 234
consumer communication, improved 271–5
consumer convenience and functionality, new
forms 270–1
convenience
improvement for on-the-go food and drink
consumption 238
innovative designs for one-handed meal
containers 238
self-heating coffee cans 15–16, 239
self-heating packaging for soup 238
improvement of in product use 234–8
paint containers 235, 236
new functionality, self-heating and
self-cooling packaging 238–42
future outlook 241–2
conveyor speed, effect on package effect test
three-way interactions, chips, in plastic tubs
or MSWFC 191
two-way interactions, chips, in plastic tubs or
MSWFC 190
conveyor speed, effect on package shape effect
test
three-way interactions, metal bottles, metal
cans, metal tins 192–3
two-way interactions, metal bottles, metal
cans, metal tins 191–2
conveyor speed, effect on product effects tests
three-way interactions 189–90
two-way interactions, ketchup and motor oil
189
conveyors 187
procedure for testing RFID-tagged loads
188–9
products used for evaluation 188
significant impact of conveyor speed on
tags read 189
‘sweet spot’ for individual cases
determined 188
variables for testing 188
Cool Bowl
TM
15
cosmetic foundation delivery,
ionisation-enhanced 268
SK-II Air Touch Foundation 268, 268
Crest Dual Action Whitening Toothpaste 265,
266, 267
Cryovac
r
, Dri-Loc
r
absorbent pads 38, 38
OS films 23, 36, 36
Cypak electronic compliance packaging
275
dairy products 21, 26–8
other smart technologies for 28
cheese, antibacterial films using
bacteriocins 28
oxygen scavenging films for yoghurt 28
reducing lactose and cholesterol content 27
enzymatically active packaging 27
Defense
TM
Vitamin & Mineral Supplement 218,
219
desiccants 13, 14, 29, 147, 271
detuning, of transponder antennae 173
Dialpack, dual dispensing in variable
proportions 267–8, 267
dielectric absorption 178
Debye relaxation 178
dielectric relaxation 178
dielectric permittivity 177–8, 178
dielectric properties 179–80, 180
domestic aerosol sprays 253–5
electrical conductivity issues 254–5
actuator orifice design 255, 255
maintaining conductivity 255
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Index 329
main components of 254, 254
passively charged 253–4
spray characteristics 254
Dupont
development of Bynel IX101, copolymer
removing aldehyde 28
Odour and Taste Control (OTC)
technology 15
Easycan
TM
, for paint 235, 236
eCAP
TM
274, 274
ElectRelease
TM
243
electrostatic spraying 248–50, 260–1
advantages and disadvantages 245
benefits 250, 250
charge-to-mass ratio, domestic aerosol
products 249–50
and Coulomb’s law 248, 249
target surfaces 248–9
image charge force 248–9, 249
Enterobacter liquefaciens 119
enzymatic test strips, for ATP degradation
products 119
enzymatically active packaging 27, 62
enzyme release packaging 221–2
covalent attachment of compound
to packaging film, advantages
222
incorporation of enzymes to facilitate
in-package processing 221–2
products exposed to may improve during
storage 222
eO
r
66, 68, 157, 157
adhesive label TTI 48–9
based on time-temperature dependent pH
change 63, 63
Escheria coli 44, 100, 121
outbreak highlighted need for better
traceability 163
Escheria sp. 134
ET Pack
TM
11
ethanol 46, 112, 115
ethanol emitters 3, 10–11
ethanol emitting sachets 11
increasing encapsulation efficiency 24
inhibition of mould growth 23–4
used as an antimicrobial agent 10–11
used to extend mould-free shelf life 11
ethanol releasers, absorbed onto silica
gel 311
Ethicap
TM
11, 103
ethylene scavengers 3, 9–10, 10, 15, 307
activated carbon-based scavengers 9
activated earth-type minerals, fresh produce
packaging 10, 25
package for fruit 25
potassium permanganate-based scavengers
9, 25
for use in horticultural situations 9
EU Directives
89/107/EC, requirements for labelling of
food additives 317
2003/89/EC, labelling, presentation,
advertising of foodstuffs 317
Framework Regulation 1935/2004 306
requirements of 306
2004, ‘ACTIPAK’ 306, 318
EU regulations, need to accept deviating
dedicated migration conditions 319
European Food Safety Authority (EFSA)
310
authorisation procedure and guidelines
312–15
information likely in an application 312,
314–15
application for absorbing materials 314
application for releasing materials 314
intelligent materials may need
demonstration of information reliability
314–15
opinions based on risk assessment 311
authorisation procedure 313
predecessor established guidelines for food
contact materials 312
Evert-Fresh 25
EVOH (ethylene vinyl alcohol) copolymers 7,
24
fast moving consumer goods (FMCG), smart
packaging for xvi
Fiji Blend
TM
sun protection 268
fish and seafood 21, 28–9
drip of tissue fluid a problem 28
extremely perishable 28
humidity absorbers 29
other smart technologies for fish products 29
antimicrobial films 29
oxygen scavenging films 29
subject to malodorous decomposition 28
removing malodorous compounds 28–9
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330 Index
fish and seafood products, smart packaging
technologies 75–98
demand for fresh chilled or frozen prepacked
products 75
diversification into ‘under utilised species’ 75
importance of food traceability 75–6
mechanisms of fish spoilage 77–9
modified atmosphere packaging (MAP) 94–5
on-pack quality indicators 80
overview: TTI vs. FQI 92–4, 93
parameters of fish quality 76–7
additional microbiological and chemical
methods 76–7
quality of fish irregular 76
sensory assessment, according to Quality
Index Method (QIM) 76
prone to spoilage 76
time—temperature integrators 80–6
‘use by date’ potentially represents a health
and safety risk 78
use of RFID tags 76
fish spoilage mechanisms 77–9
change monitoring, low cost
devices/non-invasive methods 79
effect of temperature can be non-linear 84–6
EU TVB-N limits for spoilage 92, 92
fish and shellfish, highly perishable goods 78
freshness refers to growth of spoilage
microorganisms 78
microbial analysis methods 78–9
microbiological guidelines, some shellfish 78
odour most common index of fish freshness
78
post-mortem changes in fish meat (muscle)
77, 77
safety refers to risk of hazardous pathogen
outbreaks 77–8
some spoilage metabolites used as quality
indices (TVB-N) 79
specific spoilage organisms and spoilage
compounds 78, 79
flavour release packaging 213–16, 217
canned milk coffee with widget 213
incorporation of aromas into polymer
materials 213–14, 214
flavour/odour absorbers 3, 17, 54
aldehyde or aroma scavengers 28–9
debittering of pasteurised orange juice 14–15
interaction of packaging with 14–15
remove amine and aldehyde taints 15
some legitimate applications 14
use controversial 14
flow electrification for charge separation 250,
251–2, 254
flow factors important for charge levels
attained 252
liquids accumulate charge as they flow 251
electrical double layer of a solid—liquid
interface 251, 251
limited charge accumulated when flowing
in a pipe 251–2
food applications, for oxygen scavenging
adhesive labels 5
food contact materials (FCM) 311
food industry, requirements to improve product
quality and safety xvi
food, packaged, obligatory information
206–7
food packaging
active 1–18
active and intelligent packaging 307–8,
318–20
early commercial packaging innovations 19
see also smart packaging
food quality indicators (FQIs) 86–92, 93
investigation of automated sensory
techniques 86
in seafood, promising avenues of research
86–7
challenges exist 89
dyes with low pK
a
value not suitable 90
dyes usually belong to sulfonphthalein
family 88,90
options regarding sensor formulation and
preparation 89–92
possibility of using pH indicator dyes 81,
87, 88,89
results of sensor formulations, potential
candidate dyes 90–2, 91, 92
sensor from Adaptive Sensor Group 87,
88,89
sensors responding to changes in
packaging headspace 86–7, 87
TTIs do not provide indications of actual
quality 86
food safety, importance of 305
Food Sentinel System
TM
50–1, 52
use of thermochromic ink 49–50
food waste, decreased by smart packaging
perhaps 305
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Index 331
Framework Regulation (EC) No 1935/2004,
food contact materials 309–10,
320
declaration of compliance 311
availability of documentation 311–12
definitions, active and intelligent packaging
309
excludes all natural materials 309–10
European Food Safety Authority 310
food additives and ingredients only to be
released to food 310
food contact materials 309
labelling if not yet in contact with food
316, 316
set general requirements for 317
introduction of special measures allowed 310
specific requirements, active and intelligent
packaging 310
Fresh Lock
TM
8
fresh produce, other smart technologies for 26
antimicrobial films 26
humidity absorbers 26
Fresh-Check
r
TTI 49, 66, 68, 81, 81, 82, 82,
86
based on solid state polymerization reaction
62–3, 63, 157, 157, 158
TJ2 indicator 83–4, 84
use in France by Monoprix 158, 159
Fresh-R-Pax
TM
13, 38
Fresh-Tag technology 87
FreshCan
r
217–18
Wedge technology 217–18
Freshilizer
TM
8
Freshmix cap 220
Freshness Check
r
48, 68
freshness indicators for food packaging 45–7,
111–27, 160–1
based on biochemical changes during storage
45–6
biogenic amines 46, 116–18
carbon dioxide 46, 118–20
essential to avoid false negatives 112
ethanol 46
hydrogen sulfide, product of meat and poultry
spoilage 47
indicate directly quality of products 111
indicator metabolites for meat products 46
indicator systems should comply with
legislation 111
other quality indicators for microbial
spoilage/contamination 121–2
provide direct quality information 45
volatile nitrogen compounds 115–16
freshness indicators for quality indicating
metabolites 112–15
indicator concepts available for detection
113–14
metabolites related to glucose fermentation
112, 115
ethanol 112, 115
organic acids 115
Freshness Monitor
r
49
FreshPax
r
36, 37
Freshpax
TM
9
freshQ
TM
113, 116, 116
FreshTag
r
113, 115
colourimetric indicator labels 46
frictional charging 252–3
three stages of triboelectric charging 252,
252
triboelectrical series 253, 253
fruits and vegetables 21, 24–6
control of gas concentration 25–6
CO
r
2
emitter pads 26
development of antimicrobial films 26
development of scavenging films 26
easy-to-eat and prepared 148
highly perishable 24, 154–5
international shipping of 148
minimally processed
and fresh, use of RFID 162–4
interesting application of TTIs 157, 158
perishable, need MAP packaging 154–5
packaging requirements 153–5
benefits of MAP packaging 154, 154
importance of gas concentrations 154, 154
importance of handling conditions 153
temperature used to retard deterioration
153
slowing the ripening rate 24, 25
smart packaging technologies 151–66, 152
breathable materials 158–60
gas and volatile indicators 160–1
RFID systems 162–4
time—temperature indicators 155–8
specific challenges of RFID 164
values of activation energy (E
a
) occurring in
156, 156
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332 Index
functionality, new forms of 277–8
concept colour compact 278, 278
concept fragrance system 278, 279
contemporary perfume bottles 278
Fusion cap, two-piece resealable cap 220
gas indicators 152
gas release packaging 212–13
addition of nitrogen before sealing 212
future developments 213
‘widgets’ 212, 212
general safety, of food and articles 315–16
directives on food contact materials 316
fit for use 315
product safety 315–16
appropriate labelling essential 316
support/carrier of components to comply
with existing rules 316
glass, in packaging 171
additives and radiolucency 171
health, drivers and packaging needs 263–4, 266
authenticity, use of RFID tags for 264
delivery systems that aid compliance 264
patient compliance and product delivery
263–4
visual not text-based instructions/
explanations 264
health in the home 278–9
availability of home diagnostic tools 278
concepts 264
smart medical packaging 264
heat releaser 308
Helping Hand 275
HotCan
TM
16
Humidipak, two-way moisture management
technology 138
storage tests of a
w
of beef jerky 139, 140,
141–2
humidity absorbers see moisture absorbers
‘Hydrogen Sulphide Indicator Label’ 120, 121
hygrometers 146
IC
TM
16
indicators 44–52
freshness indicators 45–7
integrity indicators 44–5
developed to test package integrity 44–5
research focused on visual oxygen
indicators 45
time—temperature indicators (TTIs) 47–52,
152, 155–8, 308
see also time—temperature integrators
induction charging for charge separation 256–7,
258
electrode design critical 257, 258
induction charging of a liquid aerosol 249,
256, 256
for industrial applications 256
need for better spray technology 257
passive systems, charged by
triboelectrification 256–7, 257
Intelligent Labels
TM
201, 203, 209
intelligent packaging 308
demonstration of compliance of 317–20
active and intelligent packaging 318–20
basic rules for migration testing 317–18
senses and informs 2
Intellimer
r
polymers 16
Intellipac
r
16
interferences, disruption of RF transmissions
173
iontophoresis, and smart skin patches 269–70,
269
It’s Fresh
TM
114, 121, 122
Klebsiella sp. 134
labelling 316–17
for active packaging 312, 316
a complex issue 316
‘DO NOT EAT’ labelling 311, 312
of food contact materials 316, 316
modified atmosphere gases
gases that may be added are listed 317
regulated as food additives 317
‘use by’ dates 317
see also thermochromic labelling
Lactobacillus reuteri (Reuteri
TM
) 221
lactose intolerance 222
LactoTab performance drink, Emmi 219,
220
laser surface authentication 281
applications and advantages of 300,
302–3
advantages for document protection and
brand security 300, 302
areas of application 302–3
diffuse laser scattering 282–5
low-cost portable laser probe 282, 284