“Smart Packaging” Helps Extend Food Shelf Life, Reduces Waste

A New Zealand university scientist who specializes in “smart packaging” says there are a number of viable solutions that can cut food waste. Each type of packaging acts differently depending on the food being protected. According to Dr. Jenneke Heising, “active packaging” extends shelf life by reducing negative factors, such as oxygen, that react with the food. Active packaging can also react to ethylene gas, slowing the ripening process of produce, and can also regulate the level of moisture, other gases, and temperature. Still another type of packaging uses antimicrobial materials to curb bacterial growth on fresh produce, reducing the need for preservatives.  [Image Credit: © Rabobank New Zealand ]