Packaging extends the shelf life of food. Oxygen and grease/oil barriers extend the shelf life of foods with high fat and high unsaturated fat content. And because foods with a high unsaturated fat content require both an oxygen barrier and grease resistance, oxygen, grease, and oil barriers frequently are used in conjunction with each other. Grease and oil barriers also preserve flavors, texture, and mouthfeel. When oxygen, grease, and oil barriers are more efficient, less packaging material is…

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About the Author

Claire Koelsch Sand, Contributing Editor, Packaging column
[email protected]
Claire Sand