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Self Heating Food Packaging [SHFP]
Self-heating food packaging is a type of active packaging that specifically refers to packaging with the ability to heat the food contents without the need for external heat sources or power. According to national demographics expert, Peter Francese, the average number of miles Americans travel in their cars to work or to shop or to run the children around has increased 81% over the last 20 years. As a result, eating in the car has become part of everyday life. Half of the consumers between the ages of 18 and 24 eat on the go more frequently than they did two years ago, according to Mintel, a Chicago-area market research firm.

Market for SHFP
The market for self heating food packaging is sizable. The food manufacturing industry is one of the United States’ largest manufacturing sectors, accounting for more than 10 percent of all manufacturing shipments, according to the US Department of Commerce 2008 Industry Report. According to the Department of Labor, average annual food spending per person increased 18 percent during 2000 to 2006, from $5,158 to $6,111. Total spending on food makes up about 13 percent of a household’s total average annual expenditures. Of the $6,111 in food spending, $2,694 was spent on food away from home.

The overall food packaging market is currently estimated at around $100 billion globally. Active food packing, which includes SHFP as well as many other active package technologies was estimated at $16.9 Billion in 2008 and is predicted to increase 6.9% a year to $23.6 Billion by 2013, according to a report by BCC Research.

History
Previously introduced heat engines for self-heating food packaging involve a exothermic reaction between quicklime, or calcium oxide, and water, which generates a heat output of approximately 60 calories per gram. Quicklime, inexpensive and readily available, is generally recognized by the FDA as safe. The by-product of the reaction is calcium hydroxide.

For the military's Meals Ready to Eat (MREs) or the flameless ration heater, the military currently uses an magnesium and iron heater. Water must be used to activate the heater, which generates a heat output of approximately 310 calories per gram. However, hydrogen is released as a by-product. Civilian MRE versions are widely available by the case, however, are not widely sold individually.

Recent Developments
Self-heating packaging continues to develop in search of inexpensive heat engines comprised of all food-safe materials with a reaction that emits neither odor nor fumes. One heat engine currently in development uses air-activation reactions that utilize oxidation of common metals like iron or zinc. Another uses solid fuel energy storage technology formulated to give high utilization of the chemical energy content and generates a heat output of approximately 720 calories per gram. Neither technology is commercially available yet.

In May, 2008, at a Product Development session of the Institute of Food Technologists convention, Michelle Richardson of the U.S. Army Natick Soldier RD&E Center presented findings from her study titled “Selfheating Egg (SHEgg) for Military Field Feeding”. In the study, dehydrated egg in a barrier laminated pouch was hydrated with integrally packaged water at time of consumption and cooked in the flameless ration heater for less than 12 minutes to produce a fresh, hot scrambled egg.