Frost & Sullivan: Concern for Food Safety Compels Development of Food Antimicrobial Coating Technology Preference for natural antimicrobials over synthetic ones is increasing

MOUNTAIN VIEW, Calif., April 25, 2013 /PRNewswire/ -- Technological advancements have widened the potential of antimicrobial food coatings. These have enabled them to reduce the need for several packaging layers, satisfy the increasing requirements of food safety and quality, and extend the shelf-life of food, especially ready-to-eat food and perishables.

New analysis from Frost & Sullivan (http://www.technicalinsights.frost.com), Advances in Food Antimicrobial Coatings, finds that polysaccharides, bacteriocins, essential oils, enzymes, proteins and lipids are widely used as natural antimicrobials, although several technical challenges need to be addressed to ensure their adoption across all sub-segments of food preservation.

If you are interested in more information on this study, please send an e-mail to Jeannette Garcia, Corporate Communications, at jeannette.garcia@frost.com, with your full name, company name, job title, telephone number, company email address, company website, city, state and country.

"The use of functional food ingredients as active agents in food antimicrobial coatings will increase due to a growing focus on food safety and standards, and end-user preference for natural ingredients," said Frost & Sullivan's Technical Insights Research Analyst Aarthi Janakiraman. "However, the use of metallic ions and synthetics will remain prolific caused by the gap between research efforts pertaining to the development of natural extracts and their commercial use, such as antimicrobials."

The development of targeted antimicrobial food coating is also crucial to ensure adoption of these coatings, as strict regulatory and industrial approval processes and the emerging concept of additive-free food products challenge the technology's acceptance.

Antimicrobial food coating developers need to implement efficient management strategies to leverage their technologies. In-house research and development will facilitate the design of products that are in line with the company's mission and vision, and will enhance the ability to react quickly to market requirements. Strategic partnerships will aid start-ups to raise funds for infrastructure and manufacturing facilities, and encourage innovation.

"Technology licensing is an ideal way to utilize the innovative platforms developed by universities and small companies," said Janakiraman. "Licensing will enable quicker commercialization through market agreements and help industry majors to expand their product and patent portfolios."

Advances in Food Antimicrobial Coatings, a part of the Technical Insights subscription, provides an overview of food antimicrobial coating technologies and strategies for technology developers and investors. Further, this research service includes detailed technology analysis and industry trends evaluated following extensive interviews with market participants.

Technical Insights is an international technology analysis business that produces a variety of technical news alerts, newsletters, and research services.

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Advances in Food Antimicrobial Coatings
D4B4-TI

Contact:
Jeannette Garcia
Corporate Communications – North America
P: 210.477.8427
E: jeannette.garcia@frost.com
Twitter: @Frost_Sullivan
Facebook: FrostandSullivan
Linkedin Group: http://www.linkedin.com/groups/Technical-Insights-3197215

http://www.frost.com
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SOURCE Frost & Sullivan



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