GOALS OF ACTIVE PACKAGING
1. Extension of Shelf Life. This extension may exceed
the presently accepted limits as with sea shipment
of some fresh produce.
2. Less Expensive Packaging Materials.
Packaging of limited-shelf-life products may require enhancement of only one property for a fixed period.
3. Simpler Processing. Introduction of additional microbiological ‘‘hurdles’’ can allow MAP to be achieved without use of expensive equipment.
4. Reduction or Removal of Preservatives from Food Formulations.
5. Difficult-to-Handle Products.
Oxygen can be re
moved from tightly packaged products such as cheeses that are subject to mold growth.
6. Allowing Particular Types of Packages to be Used.
This could include (a) retortable plastic packages for products with multiyear shelf lives or (b) PET wine bottles.
7.
Presentation. Heating by microwave susceptors and other adjuncts has allowed packaging innovation for
convenience foods.