Baking & Snack - December 2006 - 95

PACKAGING TECHNOLOGY

WAVE

FUTURE

of the

Although radio frequency identification use in the baking industry remains small,
bakers are poised to make a paradigm shift.
BY RICHARD F. STIER
he food industry is taking a long
hard look at whether radio frequency identification (RFID) will be
the answer to improved traceability
and greater inventory control. It is truly
the latest "buzz word" in the industry,
so much so that people are calling other
technologies RFID. For example, at the
Institute of Food Technologists Annual
Meeting this past summer, a speaker at one
program described how his company was
using RFID to track trucks throughout the
distribution system. What he was describing was, in fact, the use of the Global Positioning System (GPS) to track company
vehicles. In a way, the two technologies are
similar in that they both use a signal to locate and track a target, but the scale in size
and technology are vastly different.

T

98 / BAKING & SNACK / December 2006

So, what is RFID? Is it a technology that
will revolutionize the food industry, or
will it be another tool in the ongoing battle
to ensure quality and safety? What are the
potential benefits, and does the technology
have a significant downside? Not all these
questions can be answered definitively, but
insight into the technology can guide your
investment decisions.
WHAT IS RFID? RFID covers technologies
that use radio waves to automatically identify people or objects. RFID uses several
various technologies, but the one most often employed in the food industry stores a
serial number on a microchip that identifies
the item to which it is attached. The microchip contains an antenna that enables the
chip to transmit that number to a reader,

which then converts the radio transmission
to digital information that may then be read
or passed onto a central processing system
or computer. The technology may be used
on individual packages, cases or pallets.
RFID can be an extension of a product's
Universal Product Code (UPC), which is
printed on the package of almost every food
item sold throughout the world. The importance of UPCs to the food industry was underscored by programs offered in Egypt on a
ᮡ The style and variety of RFID tags available continues to
increase as the cost per tag comes down, although for most
bakers that cost and ancillary issues are still prohibitive.
Gen-2 RFID tags, mandated by Wal-Mart, operate in the
ultra-high frequency band and can be read at distances
up to 25 ft compared with low- and high-frequency tags
whose distances range in inches. UHF tags also offer faster
data transfer.



Baking & Snack - December 2006

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