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Global Vacuum Packaging Market
Vacuum packaging is a modern methodology for packaging food and various other products. The process involves withdrawal of the air included in the package and then sealing it. Vacuum packaging is a common technique of extending the shelf life of food related products without adversely impacting their quality. Vacuum packaging is an efficient way of decreasing food spoilage, but also generates situations which assist in the growth of anaerobic organisms. Over the past few years, vacuum packaging has become an encouraging packaging solution to guarantee product safety and protection for longer periods. The intensifying awareness of reliable and superior-quality packaging food in emerging economies is one of the major factors contributing significantly for the growth of the vacuum packaging market. Due to speedy urbanization and industrialization the vacuum packaging market is undergoing technological advancements. New and innovative developments which includes production of vacuum packages that holds recyclable packaging, and light-weight packaging are accumulating value to the vacuum packaging market. The vacuum packaging market has grown at a rapid pace over the past few years and is likely to observe stupendous growth during the forecast period.
In-Flight Wi-Fi Market - Global Study on In-Flight Wi-Fi to 2021
The global in-flight Wi-Fi market was valued at US$ 2,114.3 million in 2014 and is expected to witness a healthy CAGR of 14.9% from 2015 to 2021. The global in-flight Wi-Fi market is segmented on the basis of type, technology and region. By type, the market is segmented into hardware and service. Of these segments, hardware segment dominated the market in 2014, with over 60% market share in terms of revenue contribution.
Learn details of the Advances in Gum Hydrocolloid Market Forecast and Segments, 2015-2025
Hydrocolloid are widely used within food industry for various purposes such as for gelling, thickening, foaming, coating, film-forming, improving bake-stability, improving freeze-thaw stability and encapsulation. In addition, it is also used in food products such as jams, soups, ice-creams, jellies, cakes & candies, gelled desserts in order to create the desired texture of food. The major advantages associated with gum hydrocolloid are its ability to modify the flow behavior/viscosity of food systems.
