Brasil Pack Trends 2020

BrasilPackTrends2020 151 qual ity and new technologies FIGURE 6.13 Scent release inside or outside the package Source: Press Release One of the most commercialized products in Brazil is fresh meat. The vacuum packages used for fresh beef gives a long shelf life to the product, from 2 to 4 months, but they affect the product appearance, giving a purple color to the meat caused by the lack of oxygen, reducing the appeal for selling at retail. Aiming to sort it out, the company Curwood developed the technology FreshCase, which involves the use of sodium nitrite on the film layer in contact with the meat (Figure 6.11). The nitrite, in contact with the meat, turns into nitrous oxide, a gas which reacts with the meat pigment, the myoglobin, making it with the reddish coloration wished by the consumer (REYNOLDS, 2012). Another example of special film is used on the freezing system developed by the Japanese company Mustumi, which uses electric current for fast freezing of the product, minimizing the oxidation and reducing the size of the ice crystals that are formed on the food cells. The film used as the package is electroconductive, enabling the freezing process that preserves flavor and texture of the food and increases the shelf life (Figure 6.12). FIGURE 6.11 Active package for keeping the reddish coloration on the fresh meat Source: Press Release FIGURE 6.12 Electroconductive film Source: Press Release Special films for meats This new area of development brings high interest to the concepts of the correlation of brand to the multisensoriality and to the growing acceptance of the importance of aspects such as emotions and memories at the shopping decision (RAITHATHA, 2009). One of the main companies in this sector, the Scent-Sational Technologies, holds the patent of the encapsulated aroma release technology, approved for contact with food, beverages, personal hygiene products and pharmaceuticals. The microencapsulated scent can be applied as a coating onto the package (film, bottle, cap, board, pot, glasses, etc.) at production line (Figure 6.13). While handling, the microcapsules of aroma are ruptured and the scent is released. The release activation can also be done by heating, for example, in themicrowave Aroma and flavor emitters