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The purpose of this paper is to identify the purchase behavior with regard to innovative food packaging techniques and sociodemographic properties of consumers in Turkey (the crossroads of Europe and Asia).

The survey was conducted with 365 people (around 50 persons for each region) who live in the different regions to represent the whole population of Turkey as good as possible. Questionnaire methodology was used to achieve the research objectives. Multiple-choice test which consists of 24 questions (Table I) were selected in order to keep the questionnaire at a reasonable length. Questionnaires were distributed to the respondents in small groups for effective communication. Multiple correspondence, decision tree and prospect profiles statistic procedures were used to identify the purchase behavior.

In the study, some consumers worried that innovative packages might mislead them and therefore sales should be handled under trusted brands. Majority of consumers were willing to use innovative food packages to prevent the microbial spoilage. Consumers indicated that they do not want to see sachets in active food packages due to the probability of mistaken. Consumers who chose the price as a first thing to get their attention in food packaging, would accept the increase in price lesser than 10 percent after seeing the positive impacts of innovative packaging. Most of the consumers’ (74.79 percent) expectation from innovative packaging was the visual ability to observe the history and freshness of foods inside the packaging. Participants indicated that education through commercials (40.55 percent) would be the most effective way in order to increase the overall acceptability for innovative packaging.

The limitation of this study was that, these questionnaires were applied only to Turkish consumers and findings might not be applicable to other countries.

Better understanding of consumer adoption of innovative packages can help to minimize rejection of innovative technologies. Knowledge of consumer behaviors toward active and intelligent packaging can contribute to developing better industry strategies.

This paper gives the detailed information about purchasing behavior of Turkish consumers’ regarding innovative packaging techniques.

The purpose of this study is to review the recent approaches in food packaging trends to address the preferences of the modern world.

Recent studies in all the emerging food packaging technologies have been discussed with the examples of commercially available products.

Advanced food packaging solutions have acquired much appreciation from food industries to address the preferences of the modern world. This paper attempts to describe the current practices in food packaging with examples of commercially available products. Significant emphasis has been given on the technical aspects of the intelligent packaging components, namely, barcodes, radio frequency identification, sensors and indicators. Another distinctive area of packaging focused in this review is the importance of bioplastics due to non-degradable nature of synthetic polymers. Three major categories of biodegradable polymers, namely, polysaccharide-based materials, protein-based materials and lipid-based materials, have been discussed along with an insight about sustainable packaging and edible films and coatings.

Changes in the industrial & retail matters and increasing demand for fresh, safe, nutritious food are the factors owing to the new innovations in the packaging sector. Imminent packaging technologies aim at value addition involving the extension of shelf life, prevention of microbial attack, proper moisture barrier, use of carbon dioxide scavengers/emitters, ethylene scavengers, flavor absorbers, freshness indicators, biosensors and release of bioactive compounds during storage.

The purpose of this paper is to review the new trends in plastic additives, with special focus on developments in food packaging materials.

Phenomenological research has brought awareness and increased insight into the role of various plastic additives on the packaging of foods. The approach is based on the current trends and the industrial protocols for the additives used in plastic polymer processing for the development of food packaging materials.

Packaging of foodstuffs is a dynamic process which continually responds to the changes in supply and demand which are the result of adaptations to the varying demands of the consumer, changes in retail practices, technological innovations, new materials and developments in legislation, especially, with respect to environmental concerns. A wide range of additives is available for enhancing the performance and appearance of food packaging, as well as improving the processing of the compound. Polymer additives are important areas of innovation for packaging materials.

The paper reviews and summarizes the recent developments in the functionality of different additives, along with their advantages and disadvantages, currently being used to enhance the properties of food packaging materials that can positively influence the environment within the packaging for the increased demand for raw or processed foods.

Consumers are sometimes unexpectedly resistant toward radically innovative product concepts, and it is often argued that this is due to their difficulties in understanding the novel products. Thus, marketing research has focused on new ways to make consumers familiar with new product concepts. The purpose of this study is to present the argument that educating consumers may not solve all problems, and may sometimes even address the wrong question.

The authors' previous research on consumer responses to new product concepts for the purchasing and consumption of food is drawn upon to explore the reasons for consumers' acceptance of and resistance to radical product innovations.

Ignorance about radical product concepts is not the sole reason for consumers' resistance to novelties. In many cases, consumers understand the product concepts fairly well. Their lack of enthusiasm stems from other reasons, including the innovation's instrumentalism, its impact on consumers' autonomy, as well as its organizational complexity and systemic effects.

The findings suggest that companies introducing new product innovations may need to take consumers' resistance more seriously. They might need to reconsider the acceptability of new product innovations, and integrate these considerations at earlier stages of the innovation cycle. A more open‐ended approach to concept testing is suggested, encouraging users to evaluate concepts more critically. Concept testing should not be used as a pass/fail screen, but as an opportunity to learn more about potential impacts of the innovation on everyday life and society.

The paper reconsiders resistance to innovations, and demonstrates the value of consumer research for product development.

This study aims to examine management attitude and awareness towards green logistics, explores the external conditions that drive and restrict its positive behaviour, investigates the level of its adoption amongst logistics service providers (LSPs) and determines the major barriers affecting its application in the industry.

This research investigates the key decision-making process on green logistics attitude and behaviour through in-depth interviews and thematic analysis.

This study explores both institutional and individual-level attitudes/awareness. Then, the driving and restraining forces and the challenges that influence the industry’s adoption of green initiatives are determined. Finally, this study constructs a framework following a behavioural driving route with interactions among green “attitude”, sustainable “subjective norms”, “behavioural control” and “external context” factors.

Findings can enlighten the practitioners who are struggling to adopt the green or low-carbon practice and provide valuable insights and constructive advice to LSPs and their stakeholders.

Findings can draw the government and policy-makers’ attention to provide necessary financial or non-financial support for the practitioners to improve their green operations.

To the best of the authors’ knowledge, this study is one of the first attempts to adopt the hybrid theoretical lens on the green behaviour of the logistics industry. New insights are added to existing environmental management literature with a wider understanding and deeper investigation of the decision-making on green logistics in the industry. The theoretical framework in this study can offer future applications to a relevant large-scale study.

This paper aims to study different possibilities for implementing easy-to-use and cost-effective micro-systems to detect and trace expelled gases from rotten food. The paper covers various radio-frequency identification (RFID) technologies and gas sensors as the two promoting feasibilities for the tracing of packaged food. Monitoring and maintaining quality and safety of food in transport and storage from producer to consumer are the most important concerns in food industry. Many toxin gases, even in parts per billion ranges, are produced from corrupted and rotten food and can endanger the consumers’ health. To overcome the issues, intelligent traceability of food products, specifically the packaged ones, in terms of temperature, humidity, atmospheric conditions, etc., has been paid attention to by many researchers.

Food poisoning is a serious problem that affects thousands of people every year. Poisoning food must be recognized early to prevent a serious health problem.

Contaminated food is usually detectable by odor. A small gas sensors and low-cost tailored to the type of food packaging and a communication device for transmitting alarm output to the consumer are key factors in achieving intelligent packaging.

Conducting polymer composite, intrinsically conducting polymer and metal oxide conductivity gas sensors, metal–oxide–semiconductor field-effect transistor (MOSFET) gas sensors offer excellent discrimination and lead the way for a new generation of “smart sensors” which will mould the future commercial markets for gas sensors.

Small size, low power consumption, short response time, wide operating temperature, high efficiency and small area are most important features of introduced system for using in package food.

Nanotechnology as an emerging area if adequately harnessed could revolutionise food packaging and food processing industry worldwide. Although several benefits of nano-materials or particles in food packaging have been suggested, potential risks and health hazards of nano-materials or particles are possible as a result of migration of their particles into food materials. The purpose of this review therefore assessed nanotechnology and its applications in food packaging, consumer acceptability of nano-packaged foods and potential hazards and safety issues in nano-packaged foods.

This review takes a critical assessment of previous literature on nanotechnology and its impact on food packaging, consumer health and safety.

Applications of nanotechnology in food packaging could be divided into three main divisions: improved packaging, which involves mixing nano-materials into polymers matrix to improve temperature, humidity and gas barrier resistance of the packaging materials. Active packaging deals with direct interaction between nano-materials used for packaging and the food to protect it as anti-microbial or oxygen or ultra violet scavengers. Smart packaging could be used to sense biochemical or microbial changes in foods, as well as a tracker for food safety, to prevent food counterfeit and adulteration. The review also discussed bio-based food packaging which is biodegradable. Bio-based packaging could serve as veritable alternative to conventional packaging which is non-degradable plastic polymers which are not environmental friendly and could pose a threat to the environment. However, bio-based packaging could reduce material waste, elongate shelf life and enhance food quality. However, several challenges are envisaged in the use of nano-materials in food packaging due to knowledge gaps, possible interaction with food products and possible health risks that could result from the nano-materials used for food packaging.

The increase in growth and utilisation of nanotechnology signifies wide use of nano-materials especially in the food sector with arrays of potential benefits in the areas of food safety and quality, micronutrients and bioactive ingredients delivery, food processing and in packaging Active studies are being carried out to develop innovative packages such as smart, intelligent and active food packaging to enhance effective and efficient packaging, as well as balanced environmental issues. This review looks at the future of nano-packaged foods vis-à-vis the roles played by stakeholders such as governments, regulatory agencies and manufacturers in looking into consumer health and safety issues related to the application of nano-materials in food packaging.

The importance of packaging attributes for purchase decisions has generated interest in the research and food industry. As a matter of fact, innovation in packaging is constantly searching for new solutions that generate customer experience. The aim of this study is to analyse the effect of packaging attributes (protection, convenience, portability and storage, information, sustainability, branding and engagement) on consumer purchase intention of experiential packaging especially designed to provide an extraordinary sensory or interactive communicational experience and the influence of potential moderators.

The authors used a quantitative methodology based on the partial least squares (PLS) technique to estimate the structural model proposed. A purposely developed questionnaire was administered to a non-probabilistic sample of 1,489 European consumers. The questionnaire included questions related to consumers' perception of packaging attributes and purchase intention of different experiential packages.

The results indicate that packaging attributes are related to consumer purchase intention of experiential packaging. Engagement attributes show the strongest positive influence followed by branding and economy. However, attributes such as sustainability showed a negative effect on the purchase intention of these packages. The authors’ results also show the influence of gender, family structure and residential background as moderators of the relationships.

Customers' decision-making processes are strongly influenced by product packaging. However, little is known about how new technologies and design in packaging influence consumers' responses. This research provides evidence of the influence of packaging attributes on consumer purchase intention for experiential packaging, a proliferating area of research.

This paper aims to study the color change kinetics of lac dye in response to pH and food spoilage metabolites (ammonia, lactic acid and tyramine) for its potential application in intelligent food packaging.

UV-Vis spectroscopy was used to study the color change of dye solution. Ratio of absorbance of dye solution at 528 nm (peak of ionized form) to absorbance at 488 nm (peak of unionized form) was used to study the color change. Color change kinetics was studied in terms of change in absorbance ratio (A528/A488) with time using zero- and first-order reaction kinetics. An indicator was prepared by incorporating lac dye in agarose membrane to validate the result of study for monitoring quality of raw milk.

Dye was orange-red in acidic medium (pH: 2 to 5) and exhibited absorbance peak at 488 nm. It turned purple in alkaline medium (pH: 7 to10) and exhibited absorbance peak at 528 nm. The change in absorbance ratio with pH followed zero-order model. Acid dissociation constant (pKa) of dye was found to be 6.3. Color change of dye in response to ammonia and tyramine followed zero-order reaction kinetics, whereas for lactic acid, the first-order model was found best. In the validation part, the color of the indicator label changed from purple to orange-red when the milk gets spoiled.

The study opens a new application area for lac dye. The results suggest that lac dye has potential to be used as an indicator in intelligent food packaging for detection of spoilage in seafood, meat, poultry and milk.