How Moisture Can Affect The Quality Of Packaged Foods?

The consumer pattern of buying and consuming food has evolved quite a bit. The fast-food market has also proliferated in a very short time due to the fast-paced lifestyle, where consumers primarily consider the convenience and easy access to nutritious and appetizing food.

- Dinesh Gupta

The demand for snack food has drastically increased in the Indian market, over the years. This has led the F&B industry to lay increased focus on the quality, processing, and packaging of the end product and ensuring it meets the expected standards of the consumers. Due to the demand for such products, industry players are incorporating sophisticated technologies to maintain the growth fuelled by the changing consumer tastes and lifestyle.

However, given the diversity of ingredients used for a certain processed food item, and following the packaging standards it is like a default process to ensure that there is no harm or loss of key characteristics to the food item because of any external factors. However, there is one external factor that often plays the role of a party spoiler and can be torture for any producer of food and beverage items: The Moisture in the air. To avoid the menace, food processors often use a combination of controls to reduce the moisture content of food in the production and packaging of shelf-stable products to minimise the risk of bacterial contamination and to avoid the food’s taste or appearance being altered.

Just imagine, if the food you’re buying doesn’t satisfy the need than why would consumers buy the specific item. Hence, the F&B industry is laying a lot of focus on the quality, processing, and packaging of the end product and ensuring it meets the expectation standards of the consumers.