We design active packaging that extends the shelf life, and maintains or improves the condition of the packaged food. These designs are based on the incorporation of components with controlled release into a food or packaging environment. The components are also designed to absorb substances from the food or packaging environment.
Depending on the product type and marketing format (fresh, pre-cooked, etc.), the packaging will define the functionalities that it should provide.
Oxygen- and moisture-absorbing packaging is available which can, among other things, retain exudates from the packaged products. On the other hand, there is packaging that incorporates antimicrobial substances to prevent the growth of pathogenic or spoilage micro-organisms. In addition, there are those that incorporate antioxidants to prevent spoilage.
In all instances, the restrictive European legislation on authorised active materials must be verified.
The active substance may be incorporated in various forms: through direct introduction of the active ingredient in a bag, sachet or label together with the product, or in the packaging material with a controlled release into the packaging.