What the materials cover

These materials provide an overview of active and passive packaging for extending the shelf life of foods. They explain the basics of food spoilage, the role of packaging and permeation. The focus is on active systems such as oxygen, moisture and ethylene absorbers, antimicrobial packaging and humidity regulation. Assessment criteria for their use and benefits, market-ready products and promising development projects are also covered. The emphasis lies on films, supplemented by examples from other food packaging types. Legal aspects are touched on only briefly. The material is aimed at developers, purchasing and sales staff, and product and production managers.