Plant-Based
Developing packaging solutions to enhance the shelf-stability of plant-based meat products
With the increase in demand for plant-based meat products, developing innovative packaging solutions that can enhance their shelf-stability is crucial.
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Plant-Based
- R&D
- End product development
Resources
For more information on this topic, please see the following recent resources:
- Packaging and shelf life studies of plant-based meat analogs
- Plant-based meat packaging and consumer dietary habits
- Development of plant-based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging
- Intelligent freshness indicators in packaging of plant-based food products
Current challenges
Most of the plant-based meat products currently available in the Indian market require refrigerated or frozen storage. The resultant requirement for cold chain across the supply chain hinders the widespread distribution and adoption of plant-based meat among consumers.
Proposed solutions
Enhancing the shelf-stability of plant-based meat products requires a combination of advanced packaging technologies including nanotechnology-based interventions, barrier materials, and active packaging solutions.
Successful proposals can focus on the following aspects:
- Modified atmosphere packaging (MAP) to extend the shelf life of plant-based meat products and preserve their physicochemical properties (taste, safety, and freshness) without the addition of synthetic ingredients
- Vacuum packaging solutions to remove excess air from the packaging and reduce the risk of spoilage and maintaining desirable texture and moisture levels
- Active packaging systems that include smart and active components into the packaging material or environment to control moisture levels, prevent oxidation and inhibit microbial growth
- Development of natural and biodegradable nanocomposite films that incorporate nanoscale fillers to improve the mechanical, barrier, and antimicrobial properties, rendering them suitable for extending the shelf life of plant-based meat products