The research topic is the development of a novel oven-proof packaging for bakery products with humidity management function. The aim is to generate products with the best sensory quality with a significantly extended shelf life (MHD) without the use of deep-freezing and pasteurization processes. The necessary temperature resistance of the packaging allows baking in the packaging and thus the exclusion of contamination, such as mould spores. The humidity management function is designed to reduce condensation during packaging of hot baked goods as well as drying out during storage. Furthermore, this is to keep the crispness in the new packaging longer. This research project aims to achieve the following technological goals:
For SMEs this would create a new business area: supply to end users, retailers, bakery branches, restaurants and communal catering.
The IGF project presented here by the Research Association of the Industrial Association for Food Technology and Packaging (IVLV e.V.) is funded by the Federal Ministry for Economic Affairs and Energy via the AiF as part of the program for the promotion of industrial community research (IGF) based on a decision of the German Bundestag.