Protective packaging – the role of natural preservatives

E.U. Thoden van Velzen

Wageningen UR - AFSG

Wageningen, The Netherlands

Ulphard.thodenvanvelzen@wur.nl

The packaging industry is faced with a strong demand for new solutions to deliver fresh foods in a better quality to consumers. In-vitro studies show that natural preservatives can play a role in extending the shelf-life of fresh foods. A limited amount of realistic packaging studies verified that these natural preservatives can indeed contribute. However, there are major obstacles for the implementation of these technologies. These obstacles will be discussed for two potential markets: fresh meals and fresh salads.

 Dr. Thoden van Velzen Eggo Ulphard was educated at the Universiteit Utrecht (Chemistry, 1985-1990) and Universiteit Twente, (Ph.-D. student in organic chemistry, 1990-1994). From 1994-1995 he was a  Post-doctoral fellow and Liaison officer at the Cooperative Research Centre for Molecular Engineering and Technology: Sensing and Diagnostic Technologies, CSIRO Dept. of Food Science and Technology, North Ryde, NSW (AUS), predecessor of Ambri Ltd. From 1995 he became a Senior researcher packaging technology at Wageningen UR – AFSG (NL) executing contract research for packaging companies and companies using packages. Besides trouble shooting and consultancy most focus is on developing and implementing packaging solutions for fresh foods, mostly MA and active packages from meats and meals, new packaging materials, packaging and the environment and sustainable packages and interactive packaging within advanced stock management systems