| Whiteside sees promise in bioplastics that could be ground in a garbage disposal, washed down the drain and aerobically digested by enzymes and bacteria in the municipal waste system. “It might be more feasible than some of the composting methods, given that it fits into a present waste-handling system,” he says. IMPROVED SAFETY THROUGH SCIENCE New types of active packaging have a polymer-based film that scavenges oxygen and prevents mold growth once activated by ultraviolet light on the processing line. That extends a food’s shelf life without preservatives, notes Kuecker. Jack Uldrich, a Minneapolis-based global futurist and author, predicts that nanotechnology will radically improve packaging. “We’re already seeing in nanotechnology new materials that keep products fresher much longer,” he says. An example is a barrier film with a maze-like structure of nanoparticles that makes it difficult for oxygen to pass. In another example, nanoscale particles of cinnamon oil, “which have wonderful antimicrobial properties,” he says, are incorporated into bread packaging to extend shelf life. At present, Uldrich notes, there is no requirement for nanotechnology packaging applications to be noted on the product’s label. “The federal government has taken view that the materials in packaging are safe, even at the nano scale,” he says. “However, there will be continuing discussions over the regulatory nature.” On the horizon, Uldrich foresees smart food packages that will change color in the presence of pathogens like E. coli and Salmonella. A bit further off are packages with built-in RFID technology that will broadcast handling and product information to users. Even further, he sees packages made with “self-healing” materials capable of sealing if ripped. “Embedded in the package are super-tiny beads that have glue in them,” says Uldrich. “If the package tears, the epoxy is released and the package sort of sews itself up.” This may sound like science fiction to some, but not to Uldrich. “I don’t read science fiction anymore,” he says. “Science fact today reads like science fiction.” James Scarpa is a Chicago-based writer who specializes in food, beverages and the business of restaurants. He is a graduate of the Culinary Institute of America and a veteran of the foodservice industry trade press.
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