Packaging protects food from external environmental influences
such as bacteria, dust or moisture, but so-called passive packaging
has limited functionality.
Active packaging provides additional protection and ensures that
food quality is maintained under more favourable conditions, thus
preventing rapid deterioration and pathogen growth, resulting in a
longer shelf life for packaged food.
1) What is active packaging and what is the
"essence" of its use?
Active packaging is characterised by the fact that it contains
active ingredients and thus consciously improves the environmental
conditions surrounding the packaged food.
Active packaging contains components that can extract certain
substances from the food (e.g. by removing oxygen from the air
inside the packaging) or release desired substances (e.g.
preservatives), but they can also control the humidity of the food
packaging or stop pathogens from multiplying.
