Sustainable Packaging for Food Products
- 1st Edition - March 1, 2026
- Editors: Swarna Jaiswal, Amit K. Jaiswal
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 4 8 4 2 - 9
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 4 8 4 3 - 6
Sustainable Packaging for Food Products is a volume in the series "Sustainable Food Packaging", and explores the role, history, and functions of food packaging, delving into the… Read more
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Sustainable Packaging for Food Products is a volume in the series "Sustainable Food Packaging", and explores the role, history, and functions of food packaging, delving into the various materials and regulations that are used in the industry. Divided into three sections, the first one provides an overview of food packaging, including its role in the industry, the history of food packaging, and the regulations and standards that govern its use. The second section focuses on packaging for specific food products, including fruits and vegetables, dairy products, meat and poultry, baked goods, snacks, confectionery, beverages, frozen foods, and pet food. Each chapter explores the unique challenges of packaging these products and the innovative solutions that have been developed to address them. The third section covers innovative and sustainable packaging solutions, including new and emerging materials and technologies, sustainable packaging design and materials, and packaging waste reduction and recycling. Case studies of successful packaging innovations and sustainability initiatives in the food industry are also included. With the growing importance of sustainability and increasing innovations in food packaging, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.
- Provides an overview of the role, history, and functions of food packaging
- Brings new and emerging packaging materials and technologies, including sustainable packaging design and materials, waste reduction, and recycling
- Explores different materials used for food packaging, such as plastics, paper, glass, and metal
- Covers packaging regulations and standards, including food safety laws and environmental regulations
Food industry professionals, including packaging engineers, product development managers, quality assurance specialists, and food safety experts; researchers and academics in food science and technology
Section 1: Introduction to Food Packaging
1. Exploring Food Packaging: A Comprehensive Overview of Its Role, History, and Functions
2. Exploring Materials for Food Packaging: Plastics, Paper, Glass, and Metal
3. Shelf-Life Considerations and Modelling in Food Packaging
4. Packaging Regulations and Standards
Section 2: Packaging for Specific Food Products
5. Advances in Fruits and Vegetables Packaging
6. Innovations in Dairy Products Packaging
7. Meat and Poultry Packaging: Maintaining Quality and Safety
8. Snacks and Confectionery: Packaging for Convenience and Appeal
9. Beverage Packaging: Types and Applications
10. Innovative Packaging Solutions for Frozen Foods
11. Packaging for Pet Food
12. Sustainable Packaging for Ready-to-Eat Foods
13. Sustainable Packaging Solutions for Seafood
Section 3: Innovative and Sustainable Packaging Solutions
14. New and Emerging Packaging Materials and Technologies
15. Sustainable Packaging Design and Materials
16. Packaging Waste Reduction and Recycling
17. Innovations in Alternative Fiber-Based Food Packaging
18. Non-Wood-Based Packaging: Beyond the Forest
19. Case Studies of Successful Packaging Innovations and Sustainability Initiatives in the Food Industry
1. Exploring Food Packaging: A Comprehensive Overview of Its Role, History, and Functions
2. Exploring Materials for Food Packaging: Plastics, Paper, Glass, and Metal
3. Shelf-Life Considerations and Modelling in Food Packaging
4. Packaging Regulations and Standards
Section 2: Packaging for Specific Food Products
5. Advances in Fruits and Vegetables Packaging
6. Innovations in Dairy Products Packaging
7. Meat and Poultry Packaging: Maintaining Quality and Safety
8. Snacks and Confectionery: Packaging for Convenience and Appeal
9. Beverage Packaging: Types and Applications
10. Innovative Packaging Solutions for Frozen Foods
11. Packaging for Pet Food
12. Sustainable Packaging for Ready-to-Eat Foods
13. Sustainable Packaging Solutions for Seafood
Section 3: Innovative and Sustainable Packaging Solutions
14. New and Emerging Packaging Materials and Technologies
15. Sustainable Packaging Design and Materials
16. Packaging Waste Reduction and Recycling
17. Innovations in Alternative Fiber-Based Food Packaging
18. Non-Wood-Based Packaging: Beyond the Forest
19. Case Studies of Successful Packaging Innovations and Sustainability Initiatives in the Food Industry
- Edition: 1
- Published: March 1, 2026
- Language: English
SJ
Swarna Jaiswal
Dr. Swarna Jaiswal is a lecturer in applied microbiology and food packaging technology at Technological University Dublin (TU Dublin), City Campus, Ireland. She earned her PhD in 2012 from TU Dublin and an executive MBA in 2015, equipping her with a strong blend of scientific expertise and strategic leadership. Following her PhD, she worked as a research scientist at the Centre for Research in Engineering Surface Technology (CREST), TU Dublin, for five years, where she played a pivotal role in advancing applied research for industrial applications. She is the Director of the Centre for Sustainable Packaging & Bioproducts (CSPB) at TU Dublin, leading innovative research in biodegradable packaging solutions, antimicrobial coatings, and nanocomposite biomaterials. Dr. Swarna’s research is deeply rooted in industry collaboration, working closely with SMEs and multinational corporations across Ireland and the UK to develop cutting-edge sustainable packaging technologies. Her expertise extends to applied microbiological coatings and active packaging films, driving impactful advancements in food safety, shelf-life extension, and eco-friendly material alternatives. She has authored over 100 publications, including peer-reviewed journal articles and book chapters, with an h-index of 34 and over 5,500 citations. She serves on the editorial board of leading international journals, including Coatings (MDPI), and has presented her work at numerous prestigious national and international conferences. With a strong record of academic excellence, industry engagement, and leadership in sustainable materials research, Dr. Swarna is driving impactful innovations at the intersection of science and sustainability, shaping the future of environmentally responsible packaging solutions.
Affiliations and expertise
Centre for Sustainable Packaging and Bioproducts (CSPB), Technological University Dublin, IrelandAJ
Amit K. Jaiswal
Dr. Amit K. Jaiswal is an esteemed academic and researcher currently serving as a Lecturer at the School of Food Science and Environmental Health, Technological University Dublin (TU Dublin)—City Campus, Ireland. Recognised globally for his scholarly contributions, Dr Jaiswal has been recognised among the top 1% of the world’s most cited academics in 2023 and 2024 by Clarivate Analytics, a distinction given to researchers who have demonstrated exceptional influence in their fields over the past decade. In addition, Stanford University has listed him among the top 2% of scientists worldwide for four consecutive years (2021–24). Dr Jaiswal’s research focuses on converting lignocellulosic biomass and algae (micro- and macroalgae) into biofuels, biomaterials, and biochemicals through innovative process development, techno-economic analysis, and life cycle assessment. He brings extensive expertise in bio-based materials, such as lignin and microcellulose/nanocellulose, and their applications in sustainable food packaging, water purification, and adhesives. His proficiency in green extraction techniques, including deep eutectic solvents (DES) and ultrasound-assisted processes, enables the valorisation of agri-food biomass into high-value products. With more than 125 peer-reviewed publications, 50 book chapters, and five edited books, Dr. Jaiswal’s contributions to scientific literature have significantly impacted food science and biotechnology. His work has received over 10,000 citations, with an h-index exceeding 50. He also serves on the editorial boards of key international journals, including Food Quality and Safety (Oxford University Press), Foods, Biomass (MDPI) and JSFA Reports (Wiley).
Affiliations and expertise
Centre for Sustainable Packaging and Bioproducts (CSPB), Technological University Dublin, Ireland