Packaging innovation is key to increasing food sustainability

  • The shelf life of food is directly related to the use of plastic packaging.

Because of this, manufacturers are always striving to develop more sustainable packaging that, in turn, has the ability to extend the shelf life of food.

A plastic container can extend the shelf life of a meat steak up to 10 more daysthus reducing the possibility of it ending up in the trash.

  • In this way, not only is the waste of food avoided, but also of the resources used for its production.

Plastic containers are four times lighter than those made of other materials. This allows the same amount of food or drink to be packaged with less material.

This ease reduces emissions from transportation, as fewer trips are required and, therefore, less fuel consumption.

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Reduce food waste

With the increase in packaging technology, it has become possible to extend the life of food.

This caused a decrease in food waste and hunger in the world, which currently affects more than 440 million people, of which 250 million are already on the brink of starvation.

For increase the shelf life of food Various technologies have been implemented, including adding or increasing the packaging barrier. This can be done in different ways for packaging made of paper, cardboard, corrugated cardboard, steel, glass and flexible or rigid plastic.

These barriers can be incorporated by direct application to the interior or exterior packaging of any material. Additives and masterbatch (pigments for packaging) can be included in the prepared mass when it comes to plastic or cellulose packaging.

packaging
In order to increase the shelf life of food, various technologies have been implemented, including adding or increasing the packaging barrier.

Edible packaging

Scientists from the Faculty of Agricultural Sciences of the Mendel University in Brno in the Czech Republic have developed edible protein-based packaging which has the character of flexible kitchen foil.

According to experts, there are some variants of these containers, since it can become a spray or a liquid in which food is soaked.

His easy development and the ability he has reduce waste of its production are some of the advantages that these edible containers provide.

Barbora Smetanová, a student at Mendel University, is working on the development of protein-based edible packaging that has the character of flexible kitchen foil.

Edible packaging is a way to reduce the large amount of synthetic plastic packaging that has been decomposing in nature for decades. With their help, the total amount of produced waste can be reduced,” said the faculty researcher Soňa Hermanová.

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