Food concentrate in a package having barrier properties provided by an edible package

Abstract

The present invention relates generally to the field of packaged food products. In particular, the present invention relates to a packaged food product, wherein the package comprises at least one edible packaging layer, and the barrier properties of the package are provided primarily by the edible packaging layer. For example, the present invention relates to a packaged food concentrate, said package comprising an edible primary packaging in contact with said food concentrate, and a secondary packaging, wherein said edible primary packaging provides the required barrier properties, and wherein said edible primary packaging comprises a compound selected from the group consisting of: a gellan gum, a wax, a whey protein isolate, a cellulose, an alginate, a methylcellulose, a hydroxypropyl methylcellulose, a zein, a gluten, a soy protein, a caseinate, a chitosan, a pectin, a carrageenan, or a combination thereof.

Description

TECHNICAL FIELD

[0001] The present invention relates to the field of packaged food products. In particular, the present invention relates to packaged food products wherein the package comprises at least one edible packaging layer and the barrier properties of the package are mainly provided by the edible packaging layer. For example, the present invention relates to packaged food concentrates, the package comprising an edible primary packaging in contact with the food concentrate, and a secondary packaging, wherein the edible primary packaging provides the required barrier properties. BACKGROUND

[0002] Packaging of manufactured food products is an important part of today's food industry as it ensures food safety, preserves food quality and plays an important role in the production process, brand communication and digitalization. Indeed, several studies show that for most consumers, the packaging of a product is one of the key aspects driving the purchase decision.

[0003] One of the main problems generally associated with packaging is the generation of packaging waste. The industry addresses this problem by incorporating the circular economy. One step to achieve this is to provide sustainable food packaging. This sustainability can be achieved by recyclable and / or biodegradable food packaging. Recently, edible packaging materials have been developed. Such edible packaging materials are for example reviewed in Annu. Rev. Food Sci. Technol. 2010. 1 : 415-48.

[0004] A problem with edible packaging materials in the food industry is that a product in an edible food packaging material can be touched by several consumers before it is actually purchased by one consumer when displayed in a shop. Consuming a product that has been touched by other consumers can be considered unpleasant.

[0005] Another problem with edible packaging currently available in the art is that they are generally used for products with a short shelf life. It would be desirable to have available products in edible packaging with a packaging available for products with a long shelf life.

[0006] One solution to solve this problem is to package the food product in several layers of packaging so that the edible inner packaging layer (primary packaging) is not touched by other consumers. In this case, the required barrier properties are provided by the outer packaging layer. However, this generally results in a problematic recyclability of the outer packaging layer.

[0007] Packaging of concentrated food products is particularly challenging as they are generally hygroscopic due to their concentration, they require a lipid barrier if they contain a fat content, a strong aroma barrier and a strong oxygen barrier to avoid the spoilage of the concentrated aroma compounds during the storage time.

[0008] It is therefore desirable to obtain a packaging assembly which is recyclable and / or biodegradable and at least partially edible and which can be used to package concentrated food products so as to be preserved for a longer storage time under ambient conditions, while avoiding that the edible packaging is touched by consumers other than the purchaser.

[0009] No reference made herein to any prior art document is to be construed as an admission that the prior art is widely known or forms part of the common general knowledge in the field.

[0010] It is therefore an object of the present application to improve or enrich the state of the art, in particular to provide a packaging assembly which is recyclable and / or biodegradable and at least partially edible and which has suitable barrier properties so that it can be used to package concentrated food products so as to be preserved for a longer storage time under ambient conditions, while avoiding that the edible packaging is touched by consumers other than the purchaser; or at least to provide a useful alternative. SUMMARY

[0011] The inventors have found out, unexpectedly, that the objects of the present application can be achieved with the subject matter of the independent claims. The dependent claims further develop the idea of the present application.

[0012] The present application therefore provides a packaged food concentrate, the packaging comprising an edible primary packaging in contact with the food concentrate, and a recyclable secondary packaging, wherein the edible primary packaging provides the required barrier properties, and wherein the edible primary packaging comprises a compound selected from the group consisting of: gellan gum, wax, whey protein isolate, cellulose, alginate, methylcellulose, hydroxypropyl methylcellulose, corn protein, glutelin, soy protein, caseinate, chitosan, pectin, carrageenan or combinations thereof.

[0013] As used in this specification, the words "comprises", "comprising", and similar words, are not to be understood in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to".

[0014] The inventors have shown that with the packaging assembly described in the present application, it is possible to package food concentrates, while the edible part of the packaging provides the required barrier properties, and the secondary recyclable packaging ensures that the edible packaging is not touched by other customers than the customer who eventually purchases the food concentrate.

[0015] Thus, the present invention relates to a packaging assembly comprising a primary packaging and a secondary packaging, wherein the primary packaging is an edible packaging and provides the required barrier properties for the packaged product, and the secondary packaging is a recyclable packaging protecting the primary packaging from being touched, wherein the packaging assembly is intended for packaging a food concentrate. The packaging assembly can be intended for packaging a food concentrate.

[0016] In another aspect, the present invention relates to a packaged food concentrate, the packaging comprising an edible primary packaging in contact with the food concentrate, and a recyclable secondary packaging. The edible primary packaging can provide the required barrier properties. The edible primary packaging comprises a compound selected from the group consisting of gellan gum, wax, whey protein isolate, cellulose, alginate, methylcellulose, hydroxypropyl methylcellulose, zein, gluten, soy protein, caseinate, chitosan, pectin, carrageenan or combinations thereof. BRIEF DESCRIPTION OF DRAWINGS

[0017] Figure 1 Examples of edible primary packaging in application as packaging material are shown;

[0018] Figure 2 Results of a fat staining test are shown to demonstrate the barrier properties of edible primary packaging (from left to right: uncoated tablet, alginate coated tablet, beeswax coated tablet);

[0019] Figure 3 Examples of edible primary packaging for use in a packaged food concentrate according to the present invention are shown, wherein the edible primary packaging comprises flavour granules. DETAILED DESCRIPTION

[0020] Thus, the present invention relates to a packaging assembly comprising a primary packaging and a secondary packaging, wherein the primary packaging is an edible packaging and provides the required barrier properties for the packaged product, and the secondary packaging is a recyclable packaging protecting the primary packaging from being touched, wherein the packaging assembly is intended for packaging a food concentrate. The packaging assembly can be intended for packaging a food concentrate.

[0021] For the purpose of the present invention, the primary packaging is the packaging in direct contact with the product being packaged. The secondary packaging is the packaging in contact with the primary packaging. The secondary packaging is often used for e.g. branding and / or logistics purposes.

[0022] The packaging assembly described in the framework of the present invention can be used for packaging a food concentrate.

[0023] For the purpose of the present invention, a food concentrate is to be understood as a concentrated food product.

[0024] According to the Codex Alimentarius Commission, "food" means any substance, whether processed, semi-processed or raw, which is intended for human consumption and includes drink, chewing gum and any substance intended to be used in the manufacture, processing, preparation or treatment of "food", but does not include cosmetics or tobacco or substances used only as drugs.

[0025] The food concentrate can be a food product that is combined with other ingredients prior to consumption. For example, the food concentrate can be reconstituted with a liquid, such as water or milk, prior to consumption.

[0026] One example of a food concentrate is a bouillon tablet. The bouillon tablet can have any form of shape. Nowadays, many bouillon tablets have a shape that resembles a cuboid or a cube. Thus, for example, the bouillon tablet can be a bouillon cube.

[0027] Bouillon cubes are well known in the art and are almost globally available. For example, they can comprise salt, sugar, oil and / or fat, flavourings, vegetables and spices.

[0028] A conventional method of manufacturing bouillon tablets or cubes comprises mixing powdered bouillon components with fat and only a small amount of oil (or no oil) and pressing the mixture into the form of tablets or cubes. The presence of fat, in particular oil that is liquid at ambient temperature, is challenging for any food packaging as the lipids can penetrate the packaging. Furthermore, the concentrated nature of the bouillon product is hygroscopic, which poses a further challenge to the barrier properties of the packaging.

[0029] For example, the bouillon tablet can be a hard bouillon tablet, a soft bouillon tablet of a gel-like bouillon tablet.

[0030] The food concentrate can also be a spice or a mixture of spices, for example a dehydrated spice mixture. It can also be a powdered bouillon product, such as a dehydrated bouillon product.

[0031] The present invention also relates to a packaged food concentrate, the packaging comprising an edible primary packaging and a recyclable secondary packaging, wherein the edible primary packaging provides the required barrier properties.

[0032] The edible primary packaging can be in contact with the food concentrate.

[0033] The present inventors were able to come up with an edible primary packaging that provides the required barrier properties for packaging a concentrated food product. This has the advantage that the secondary packaging, which can be non-edible, can be selected from a wide range of materials, including materials that are very well recyclable and / or biodegradable, as the secondary packaging does not have to deliver the essential barrier properties. For example, the secondary packaging material can be a single layer packaging material. This allows to avoid multi-layer packaging materials that are often challenging for recycling.

[0034] For example, the secondary packaging material can be a plastic film, a paper-based or paper.

[0035] The barrier properties can be selected from the group consisting of fat barrier properties, aroma barrier properties, oxygen barrier properties and / or water barrier properties.

[0036] Oxygen barrier properties are typically measured as oxygen transmission rate (OTR). Water barrier properties are typically measured as water vapour transmission rate (WVTR).

[0037] Fat barrier properties are important for concentrated food products comprising oil and / or fat. In particular, if the oil or fat is liquid at room temperature, it has a tendency to penetrate the packaging, so that the product appeal is reduced and the edible packaging can be unpleasurably consumed.

[0038] Aroma barrier properties are key for concentrated food products as they help to ensure that the food product does not lose flavour during storage, which is often for a prolonged period at ambient temperature. It also ensures that the food product does not pick up other flavours from the surrounding environment.

[0039] Water barrier properties are important if the concentrated food product is hygroscopic, which is often the case. Without sufficient water barrier properties, the food product can absorb water from the surroundings, thereby changing the texture and possibly the available shelf life.

[0040] Oxygen barrier properties help to prevent the concentrated food product from being exposed to oxygen, leading to oxidation, which can change the taste and appearance of the food product.

[0041] Thus, the barrier properties provided by the edible primary packaging can be selected from the group consisting of oil and fat barrier properties, moisture barrier properties or oxygen transmission barrier properties. The oil and fat barrier properties can have a maximum score of 1 when tested according to Lange et al. (Packag. Technol. Sci. 2002: 15: 65-74) and / or a WVTR of at least 4.5 g / m2 / day and / or an OTR (23°C, 50% RH) of at least 25 cc / m2 / day / atm.

[0042] Edible food packaging is well known in the art. Some edible food packaging types are reviewed in Annu. Rev. Food Sci. Technol. 2010. 1 : 415-48). However, to the best of the inventors' knowledge, it has never been taught or suggested that such edible packaging can be used for packaging concentrated food products, while providing the required barrier properties.

[0043] For example, the edible primary packaging can comprise a compound selected from the group consisting of gellan gum, whey protein isolate, cellulose, alginate, wax, methylcellulose, hydroxypropyl methylcellulose, zein, gluten, soy, caseinate, chitosan, pectin, carrageenan or combinations thereof, preferably sodium alginate, beeswax, cellulose, methylcellulose, hydroxypropyl methylcellulose, zein, gluten, soy protein, caseinate, carrageenan or combinations thereof, preferably sodium alginate, beeswax, cellulose, methylcellulose, hydroxypropyl methylcellulose, caseinate or combinations thereof.

[0044] In one embodiment, the edible primary packaging comprises the compound in an amount of 0.1 wt% to 2 wt% (based on the food concentrate), preferably 0.1 wt% to 1.5 wt%, preferably 0.1 wt% to 1 wt%, preferably 0.2 wt% to 2 wt%, preferably 0.2 wt% to 1.75 wt%, preferably 0.2 wt% to 1.5 wt%, preferably 0.2 wt% to 1 wt%.

[0045] For example, the inventors have prepared a prototype of a packaged food concentrate achieving the object of the present application with a primary packaging comprising a compound selected from sodium alginate.

[0046] Another prototype achieving the object of the present application can be prepared using a primary packaging comprising sodium alginate and methylcellulose. Thus, the edible primary packaging can comprise a compound selected from sodium alginate and methylcellulose. For example, the alginate and the methylcellulose can be used in a weight ratio ranging from about 5:1 to 15:1, from about 8:1 to 12:1 or from about 10:1.

[0047] Advantageously, the edible packaging described in the framework of the present application can be sugar-free. This has the advantage that the edible packaging is healthier to consume and does not impart an undesired sweet taste to the concentrated food product of the packaging if consumed together with the primary packaging.

[0048] Thus, in one embodiment of the present application, the edible primary packaging can be sugar-free.

[0049] Especially for a bouillon product or a dehydrated soup powder, it can be preferred, for example, if the edible primary packaging is water-soluble. This has the advantage that the packaged food product can be added to a food preparation with its primary packaging. The prototypes prepared by the inventors have an edible primary packaging that is soluble in water, for example hot water. Thus, in one embodiment of the present application, the edible primary packaging can be water-soluble.

[0050] The food product can be packaged in the primary package by any method known in the art. For example, the food concentrate can be packaged in the edible primary package by a method comprising the steps of preparing a solution containing the ingredients of the edible package, applying the solution to the food concentrate and drying the edible package.

[0051] For example, in a first step, a mixture comprising the ingredients of the primary package and a solvent can be prepared. The solvent can be water-based. It can comprise water, ethanol, isopropanol, acetone, glycerol or a combination thereof, preferably water, ethanol or a combination thereof.

[0052] In one embodiment, the solution containing the ingredients of the edible package further comprises ethanol in an amount of 5 to 40 weight-%, preferably 10 to 40 weight-%, preferably 5 to 30 weight-%, preferably 10 to 30 weight-%, based on the total amount of the solution. By using ethanol in the solution containing the ingredients of the edible package, a fast drying result has been achieved. This leads to a high production yield with such a composition. The complete drying of the composition is achieved within less than 60 seconds and in some cases within less than 30 seconds.

[0053] For obtaining the best edible package, it is important that the ingredients of the edible package are mixed as homogenously as possible. For example, the mixture can be homogenized to ensure the best mixing.

[0054] Air should be removed from the mixture, as air bubbles in the mixture can lead to structural weaknesses of the resulting primary package, possibly leading to reduced barrier properties. Air can be removed by letting the mixture rest for a longer time to let the air bubbles rise and be eliminated from the mixture. This process can be accelerated, for example, by applying a vacuum.

[0055] The mixture can then be applied to the food product by dipping the food concentrate into the mixture and / or by spraying the mixture onto the food concentrate.

[0056] Alternatively, the mixture can be applied to a surface, for example a mold.

[0057] After application, the mixture is dried. Drying can be supported by, for example, ventilation, vacuum, hygroscopic compounds and / or by heating.

[0058] If the mixture is not dried directly on the food concentrate, it can be used to package the food concentrate.

[0059] The food concentrate can be selected from a pressed food concentrate or a gel-like food concentrate. For example, the food concentrate can be a food concentrate that is reconstituted in water. Further, for example, the food concentrate can be a raw material cube or a spice composition.

[0060] The secondary packaging can be used to protect the primary packaging. For example, the secondary packaging can be used to protect the primary packaging from manual contact by a consumer who can not be consuming the product. It can also be used to communicate brand messaging and consumer information. It can further be used to ensure easy transportation and handling, for example by including more than one food concentrate packaged in the primary packaging.

[0061] For example, the secondary packaging can be wrapped around the food concentrate packaged in the primary packaging. Also for example, the secondary packaging can be folded around the food concentrate packaged in the primary packaging.

[0062] As the barrier properties are provided by the primary packaging, the secondary packaging can have a simple structure, allowing for easy recycling and / or biodegradation.

[0063] It can be desirable if the secondary packaging is a single layer packaging and / or a single material packaging. For example, the secondary packaging can comprise oriented polypropylene (OPP), oriented polyethylene (OPE), polyethylene terephthalate (PET), paper, molded pulp, or a combination thereof.

[0064] In some embodiments, a paper-based and / or paper secondary packaging can be preferred as such paper-based packaging is easily recycled with a paper stream. Paper recycling is widely available. Thus, in one embodiment of the present invention, the secondary packaging is made of paper.

[0065] The secondary packaging can be recyclable and / or biodegradable.

[0066] Biodegradability is understood according to the European Commission reference Pure Appl. Chem. 84 (2), pp. 377-410, as the ability of a material to be transformed into CO2 under the action of microorganisms. This property can be measured with the laboratory standard test method: EN 14046 (also published as ISO 14855: Biodegradability under controlled composting conditions). In order to show a complete biodegradation ability, a biodegradation level of at least 90% has to be reached in less than 6 months. The norm EN 13432 is the unifying norm.

[0067] A material can be considered recyclable if it can be subjected to recycling. According to the European Parliament and Council Directive 2008 / 98 / EC, "recycling" means any recovery operation by which waste materials are reprocessed into products, materials or substances, whether for the same or for a different initial use. It includes the reprocessing of organic materials, but not energy recovery and reprocessing into materials used as fuels or in backfill operations.

[0068] It is known that packaged food concentrates are coded by printing ink on the packaging material. Due to different technical reasons, including drying time of the ink and abrasion during further processing steps, the printing on the packaging material is usually carried out after the food concentrate is wrapped in the packaging. Since the ink printing is carried out on the packaged food product, which has direct contact with the food product, the ink has to comply with food requirements. New methods for such printing have been proposed, one of which is described in EP 3452374 A1. Thus, in one embodiment of the present application, the laser code is applied visibly to the outside of the secondary packaging.

[0069] The person skilled in the art will understand that they can freely combine all features of the present application disclosed herein. In particular, features described for the product of the present application can be combined with the use of the present application and vice versa. Furthermore, features described for different embodiments of the present application can be combined.

[0070] Although the present application has been described by way of example, it is to be understood that modifications and / or additions can be made without departing from the scope of the present application defined in the claims.

[0071] Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically recited herein. Further advantages and features of the present application will become apparent with the aid of the following drawings and non-limiting examples.

[0072] Example 1 : Spray coating of gelatin capsules with low viscosity alginate solution

[0073] An aqueous solution containing 15% ethanol absolute and 2.5% plasticizer was prepared in a beaker (at room temperature). Dry ingredients including sodium alginate (1.7%) and methylcellulose (0.17%) were transferred into the solution and stirred with a spatula to wet the dry ingredients. The mixture was then homogenized with an Ultra Turrax for about 3 minutes.

[0074] MAGGI® Vegetable Soup Cubes (10 g) were used for this evaluation. The spray solution was transferred into the container cup of the spray gun and sprayed with the spray gun at a pressure of 4 bar onto each side of the soup cubes. The test was carried out at room temperature. The successfully coated soup cubes were then dried in an oven at a temperature of 90 °C for 10 to 15 minutes. The coating and drying step was repeated once more. As a result, the formulation was sprayable and produced a uniform gloss and thin coating.

[0075] To test the water-solubility of the coating, a qualitative dissolution test was carried out on the coated tablets and on the uncoated reference tablets. Each tablet was transferred into a beaker and 200 ml of boiling water was added. The coated tablets successfully dissolved in the water without significant differences in the reconstitution properties compared to the uncoated soup cubes.

[0076] The grease barrier properties of the coating were tested by a qualitative fat staining test. A commercial photocopy paper was placed on a blotter paper with a square. A glass plate was placed underneath as a carrier. The coated granules and uncoated tablets as a reference were placed on the photocopy paper. The plate was then transferred to an oven and exposed to a temperature of 50°C for 68 hours.

[0077] After the tablets were removed from the paper, the paper underneath the uncoated granules showed a clear fat staining, while the paper underneath the coated tablets was not stained (see Figure 1). Figure 2 This result shows that the coating provides excellent grease barrier properties even under conditions above ambient temperature.

[0078] Example 2: Spray coating of gelatin capsules with low viscosity beeswax solution

[0079] In a second experiment, a solution containing ethanol and beeswax (total solids: 22% to 23%) was sprayed on vegetable granules in the same procedure as described in Example 1. The coated tablets were subjected to a final heat treatment at 120°C to liquefy the wax and seal any residual pores on the surface. Similar to Example 1, the coating obtained was uniform and shiny, covering the tablets with a thin layer.

[0080] Similar to Example 1, water solubility tests as well as grease barrier tests were performed on the coated tablets in the same procedure as described in Example 1. The coated tablets dissolved successfully in water, with no significant difference in reconstitution compared to the uncoated granules.

[0081] In terms of grease barrier properties, the coated tablets showed a significant improvement. No fat staining was observed on the paper underneath the coated tablets. As in Example 1, it can be concluded that the beeswax coating shows grease barrier properties even under conditions above ambient temperature.

[0082] Figure 2 The results of the fat staining test are shown from left to right: uncoated tablets, alginate-coated tablets, beeswax-coated tablets

[0083] Example 3: Continuous twin spray coating of gelatin capsules with casein solution

[0084] In this experiment, a continuous pilot line was used to apply the coating solution to the food concentrate, which was set up with a double-spray system and a hot-air drying station.

[0085] An aqueous solution containing 15% absolute ethanol was prepared in a vessel (at room temperature). Dry casein (15%) was transferred to the solution and stirred at 60°C for 15 minutes until the casein particles were dissolved.

[0086] MAGGI® Vegetable Soup Cubes (10 g) were used for this evaluation. The spray solution was transferred into a double spray system capable of spraying any substrate from the top and bottom. The cubes were placed on a wire belt and sprayed from all sides of the top and bottom nozzles. Subsequently, the cubes were transferred to a second belt and dried with dry hot air (humidity: 10% to 15%, temperature: 130°C) by means of a fan. As a result, the formulation was sprayable and produced a uniform shine and thin coating.

[0087] The grease barrier properties of the coating were tested by a qualitative fat staining test. Commercial photocopy paper was placed on blotting paper. A glass plate was placed underneath as a carrier. The coated soup cubes were placed on the photocopy paper. The plate was then transferred to an oven and exposed to a temperature of 80°C for 48 hours.

[0088] After the coated tablets were removed from the paper, the paper underneath the uncoated soup cubes remained unstained. This result indicates that the coating provides excellent grease barrier properties even under conditions above ambient temperature and when produced on a continuous production line.

[0089] Example 4: Continuous dip and spread coating using casein solution as coating agent and gelatin capsules as substrate Technology

[0090] In this experiment, the coating solution was applied to the food concentrate using a continuous pilot line apparatus consisting of a combined dipping and spreading technique followed by a blow-off and hot air drying station.

[0091] An aqueous solution containing 15% absolute ethanol was prepared in a vessel (at room temperature). Dry casein (15%) was transferred into the solution and stirred at 60°C for 15 minutes until the casein particles were dissolved.

[0092] MAGGI® Vegetable Soup Cubes (10 g) were used for this evaluation. The dipping solution was transferred into a dipping bath vessel, a brush was introduced into the vessel in a rotating motion. The cubes were manually transferred into the dipping bath and continuously brushed with additional coating solution while moving towards the exit. Subsequently, the cubes were transferred to a belt and excess coating was removed via an air exhaust section before entering a hot air drying section (humidity: 10% to 15%, temperature: 130°C). The obtained coated cubes exhibited a uniform, shiny coating.

[0093] The grease barrier properties of the coating were tested by a qualitative fat staining test. Commercial photocopy paper was placed on blotting paper. A glass plate was placed underneath as a carrier. The coated soup cubes were placed on the photocopy paper. The plate was then transferred to an oven and exposed to a temperature of 80°C for 48 hours.

[0094] After the coated tablets were removed from the paper, the paper underneath the uncoated soup cubes remained unstained (see Figure 3). This result shows that the coating provides excellent grease barrier even under conditions higher than ambient temperature and when produced on a continuous line.

Claims

1. A method for preparing a packaged food concentrate, the package comprising an edible primary package in contact with the food concentrate and a recyclable secondary package, wherein the edible primary package provides desired barrier properties, and wherein the edible primary package contains a compound selected from cellulose, sodium alginate, beeswax, methylcellulose, hydroxypropyl methylcellulose, caseinate, or combinations thereof, and wherein the edible primary package contains 0.1% to 2% by weight (based on the food concentrate) of the compound, and wherein the food concentrate is packaged in the edible primary package by a method comprising the steps of: preparing a solution containing the components of the edible primary package, applying the solution to the food concentrate, and drying the edible primary package, and wherein the solution containing the components of the edible primary package further contains an amount of ethanol between 5% and 40% by weight (based on the total volume of the solution), and wherein the food concentrate is a soup / stew tablet.

2. The method for preparing packaged food concentrate according to claim 1, wherein the barrier property is selected from oil and fat barrier properties, wherein the oil and fat barrier properties have a maximum score of 1 and / or at least 4 g / m³ when tested according to Lange et al. (Package Technology Science (Packag. Technol. Sci.) 2002: 15: 65-74). 2 / 5g / m 2 / day WVTR and / or at least 25cc / m 2 / day / atm OTR (23℃, 50%RH).

3. The method for preparing packaged food concentrate according to claim 1, wherein the edible primary package is sugar-free and / or contains flavoring particles.

4. The method for preparing packaged food concentrate according to any one of claims 1-3, wherein the edible primary packaging is water-soluble.

5. The method for preparing packaged food concentrate according to claim 1, wherein the food concentrate is selected from pressed food concentrate.

6. The method for preparing packaged food concentrate according to claim 1, wherein the food concentrate is a food concentrate to be reconstituted in water.

7. The method of preparing packaged food concentrate according to any one of claims 1-3 and 5-6, wherein the secondary packaging surrounds the food concentrate packaged in the primary packaging.

8. The method for preparing packaged food concentrate according to claim 7, wherein the secondary packaging is folded around the food concentrate packaged in the primary packaging.

9. The method for preparing packaged food concentrate according to any one of claims 1-3, 5-6 and 8, wherein the secondary packaging comprises oriented polypropylene (OPP), oriented polyethylene (OPE), polyethylene terephthalate (PET), paper, molded pulp or combinations thereof.

10. The method for preparing packaged food concentrate according to claim 9, wherein the secondary packaging is made of paper.

11. The method for preparing packaged food concentrate according to any one of claims 1-3, 5-6, 8 and 10, wherein the secondary packaging is biodegradable.

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