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The purpose of this research is to explain, evaluate and discuss the development of novel and innovative food packaging technology. In order to achieve this, the research will first provide a literature review of various books, articles and periodicals to determine some theories and application of innovative food packaging technologies. It will also involve evaluation of these developments, discuss them, and provide a conclusive recommendation.
Various books, databases, articles and periodicals have provided a wide range of literature to explain the recent developments in novel and innovative food packaging. The development of novel and innovative food packaging has changed due to changing customer demand and business environment. Nowadays, there is an increasing demand of customers for fresher, convenient, safer and minimally processed food.
According to Lopez-Rubio et al (2006), functional food refers to the type of food which does not only provide nutritional value but also affects one or more functions in the body either in terms of health and wellbeing of the consumer or reduction of illness risk. In other words, functional foods are those foods which contribute to health benefits beyond the traditional nutritional content.
Development of novel functional foods improves food quality for consumers (Lopez-Rubio et al, 2006). These novel functional foods improve the health and wellbeing of final consumers. The idea of novelty or innovativeness of functional foods is a recent development in food production, and has extended to all activities of the supply chain including packaging. Nowadays, novel and innovative packaging of functional foods has enhanced the development of healthier and safer food foe consumers.
The need for functional food in the industry has been occasioned by the increasing awareness of consumers regarding the nutritional unbalances in their traditional diets. This has also led to an increasing desire
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This process involves differentiating a product from both competitors and other offerings by the same company. Edward Chamberlain proposed the concept in the year 1933. Product differentiation aims to showcase the differences inherent between products. It makes products more attractive via contrasting unique qualities with competing products.
Hard Rock Caf began with a passion for rock music by two entrepreneurs in London.
Rock is a form of popular music with a prominent vocal melody accompanied by guitar, drums, and often bass. Many styles of rock music also use keyboard instruments such as organ, piano, or synthesisers.
Fast food is not only an epithet of American modern life, but it also has its origin in the verdure of American way of pursuing life in all dimensions' .It scintillated on the world map in 1954 followed by take out food in 1962.
Apart from the American influence involved in its makeup, fast food has European originality .John Stow's 1958 survey of London exhibits fast food as items and so does Henry Mayhew in his book called Social History of London in the 1840s and 1850s portray it as items on sale.
From this paper, it is clear that nutrition and value should be highlighted in this product line, but since the product is ultimately fun for children, fun should also be emphasized. The core strategy of the ginseng ice cream company in terms of the value proposition is to focus on the value of strong personal selling and attention to advertising.
The main feature of Community Engagement Activity is to engage oneself into the act of forming effective relationship with the community members (Redland City Council, 2006).
Furthermore, the other characteristic of Community Engagement Activity is that it is an
Some harmful wastes should be incinerated. Most waste materials come from construction sites while others come from the household. Wastes such as carbon dioxide lead to global warming and threatens lives (Walker 45).
Wastes such as construction materials should
According to the paper any mishandling or error during processing and packaging of these foods can tremendously affect the health of the customers. Further, the risk of microbiological attack during processing of these packaged food increases if they do not pass through specific requirements required at steps from processing to packaging. Storage of these foods even after packaging requires special attention in order to minimize microbial activities.