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The development of antimicrobial food coatings has soared to meet demand for food safety.New breakthroughs in technology is helping to improve this segment. In Frost & Sullivan’s ‘Advances in Food Antimicrobial Coatings’, polysaccharides, bacteriocins, essential oils, enzymes, proteins and lipids are said to be widely used as natural antimicrobials, although a number of technical challenges have yet to be addressed to ensure their adoption across all sub-segments of food preservation.
"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 R&D 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 utilise the innovative platforms developed by universities and small companies," said Janakiraman. "Licensing will enable quicker commercialisation through market agreements and help industry majors to expand their product and patent portfolios."