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Packaging of Cereal Products

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Cereal-Based Food Products

Abstract

The rapid change in lifestyle and socio-economic improvement has allowed cereals and cereal-based products, including bakery items, to occupy a significant ratio of the daily diet of consumers worldwide. But microbial (yeast, mold, and bacteria) spoilage, oxidation of fats, and degradation of other components like proteins may result in significant economic loss and even pose a threat to public health. Apart from product’s inherent properties, their shelf life, quality, and safety also depends on packaging materials and technologies. Hence, designing technologically effective, economically viable, and consumer-friendly packaging for these essential food commodities is imperative. Appropriate packaging can prevent undesirable food wastage, ensure food safety, and avoid financial losses affecting consumers, manufacturers, retailers, and the entire food supply chain from farm to fork. This chapter studied the functions and properties of the packaging materials commonly used for bakery products. It also highlights the factors affecting products’ shelf-life and intends to present a comprehensive review of the product-specific packaging materials. Furthermore, the advanced packaging system used to extend the shelf life of cereal and cereal-based products and the challenges and future trends in the expansion of advanced packaging in the bakery industry were also discussed. Appropriate packaging materials can effectively delay or prevent microbial contamination, reduce lipid oxidation, and enhance the safety and quality of cereals and cereal-based products.

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Author information

Authors and Affiliations

  1. Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ireland

    Monjurul Hoque, Mahmoud Said Rashed, Animesh Sengar & Shivani Pathania

  2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Monjurul Hoque

  3. Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland

    Mahmoud Said Rashed & Animesh Sengar

Authors
  1. Monjurul Hoque
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  2. Mahmoud Said Rashed
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  3. Animesh Sengar
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  4. Shivani Pathania
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Corresponding author

Correspondence to Shivani Pathania .

Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, Government Degree College for Women, Anantnag, Jammu and Kashmir, India

    Manzoor Ahmad Shah

  2. Department of Food Science and Technology, Pondicherry University, Puducherry, India

    Kappat Valiyapeediyekkal Sunooj

  3. Department of Food Science and Technology, Government College For Women, Srinagar, Jammu and Kashmir, India

    Shabir Ahmad Mir

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Hoque, M., Rashed, M.S., Sengar, A., Pathania, S. (2023). Packaging of Cereal Products. In: Shah, M.A., Valiyapeediyekkal Sunooj, K., Mir, S.A. (eds) Cereal-Based Food Products. Springer, Cham. https://doi.org/10.1007/978-3-031-40308-8_15

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